Startseite Linguistik & Semiotik Chapter 4. The local and the global in airline food
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Chapter 4. The local and the global in airline food

  • Markus Bieswanger
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Talking about Food
Ein Kapitel aus dem Buch Talking about Food

Abstract

Catering on board of commercial airplanes and in airline lounges, referred to as airline food, is one of the main features characterizing different travel classes. This study investigates the language used to describe airline food on websites of different airlines and identifies observable patterns concerning the depiction of different travel classes and lounge types. These patterns are compared to the findings of Jurafsky (2014), who, among other things, found that expensive restaurants tend to stress the local origin of the food. Despite the global nature of aviation, the results show that the descriptions of airline food associated with the premium travel classes are in many respects similar to the menus of expensive restaurants, as local references play a prominent role.

Abstract

Catering on board of commercial airplanes and in airline lounges, referred to as airline food, is one of the main features characterizing different travel classes. This study investigates the language used to describe airline food on websites of different airlines and identifies observable patterns concerning the depiction of different travel classes and lounge types. These patterns are compared to the findings of Jurafsky (2014), who, among other things, found that expensive restaurants tend to stress the local origin of the food. Despite the global nature of aviation, the results show that the descriptions of airline food associated with the premium travel classes are in many respects similar to the menus of expensive restaurants, as local references play a prominent role.

Kapitel in diesem Buch

  1. Prelim pages i
  2. Table of contents v
  3. Chapter 1. Introduction 1
  4. Lifestylization and the global
  5. Chapter 2. How less means more in the comments section of vegan food blogs 15
  6. Chapter 3. The moral taste of food 35
  7. Chapter 4. The local and the global in airline food 57
  8. Chapter 5. Language in transnational communities of consumption 79
  9. Chapter 6. Craft beer and linguistic lifestyle emblematization 99
  10. Mediatization and identity
  11. Chapter 7. (Un)healthy food discourses 125
  12. Chapter 8. Dinner for One 145
  13. Chapter 9. “Tell me about food and I tell you who you are” 167
  14. Chapter 10. Formality and informality in cooking shows 189
  15. Enculturation and localization
  16. Chapter 11. A rich sauce of comedy 211
  17. Chapter 12. Naming practices in Singapore’s hawker centres 235
  18. Chapter 13. Naming food in English in multilingual Cameroon 257
  19. Index food and food names 277
  20. Index 281
https://doi.org/10.1075/impact.47.04bie

Kapitel in diesem Buch

  1. Prelim pages i
  2. Table of contents v
  3. Chapter 1. Introduction 1
  4. Lifestylization and the global
  5. Chapter 2. How less means more in the comments section of vegan food blogs 15
  6. Chapter 3. The moral taste of food 35
  7. Chapter 4. The local and the global in airline food 57
  8. Chapter 5. Language in transnational communities of consumption 79
  9. Chapter 6. Craft beer and linguistic lifestyle emblematization 99
  10. Mediatization and identity
  11. Chapter 7. (Un)healthy food discourses 125
  12. Chapter 8. Dinner for One 145
  13. Chapter 9. “Tell me about food and I tell you who you are” 167
  14. Chapter 10. Formality and informality in cooking shows 189
  15. Enculturation and localization
  16. Chapter 11. A rich sauce of comedy 211
  17. Chapter 12. Naming practices in Singapore’s hawker centres 235
  18. Chapter 13. Naming food in English in multilingual Cameroon 257
  19. Index food and food names 277
  20. Index 281
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© 2026 De Gruyter Brill
Heruntergeladen am 1.1.2026 von https://www.degruyterbrill.com/document/doi/10.1075/impact.47.04bie/html?lang=de
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