Culinary linguistics (Record no. 5416)

MARC details
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control field ocn854944041
003 - CONTROL NUMBER IDENTIFIER
control field OCoLC
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220517104348.0
006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS
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007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION
fixed length control field cr |n|||||||||
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 130722s2013 ne ob 001 0 eng d
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
Canceled/invalid LC control number 2013017136
040 ## - CATALOGING SOURCE
Original cataloging agency YDXCP
Language of cataloging eng
Description conventions pn
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Transcribing agency YDXCP
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019 ## -
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020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9027271712
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9789027271716
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 1299736084
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781299736085
Qualifying information (electronic bk.)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9789027202932
Qualifying information (hb : alk. paper)
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
Canceled/invalid ISBN 9027202931
Qualifying information (hb : alk. paper)
035 ## - SYSTEM CONTROL NUMBER
System control number 1422802
-- (N$T)
035 ## - SYSTEM CONTROL NUMBER
System control number (OCoLC)854944041
Canceled/invalid control number (OCoLC)853238773
-- (OCoLC)960202616
-- (OCoLC)961594954
037 ## - SOURCE OF ACQUISITION
Stock number 504859
Source of stock number/acquisition MIL
050 #4 - LIBRARY OF CONGRESS CALL NUMBER
Classification number PE1574
Item number .C85 2013
072 #7 - SUBJECT CATEGORY CODE
Subject category code LAN
Subject category code subdivision 009000
Source bisacsh
082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 420.1/47
Edition number 23
049 ## - LOCAL HOLDINGS (OCLC)
Holding library MAIN
245 00 - TITLE STATEMENT
Title Culinary linguistics
Medium [electronic resource] :
Remainder of title the chef's special /
Statement of responsibility, etc. edited by Cornelia Gerhardt, Maximiliane Frobenius, Susanne Ley, Saarland University.
264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE
Place of production, publication, distribution, manufacture Amsterdam :
Name of producer, publisher, distributor, manufacturer John Benjamins Publishing Company,
Date of production, publication, distribution, manufacture, or copyright notice 2013.
300 ## - PHYSICAL DESCRIPTION
Extent 1 online resource (pages cm).
336 ## - CONTENT TYPE
Content type term text
Content type code txt
Source rdacontent
337 ## - MEDIA TYPE
Media type term computer
Media type code c
Source rdamedia
338 ## - CARRIER TYPE
Carrier type term online resource
Carrier type code cr
Source rdacarrier
490 1# - SERIES STATEMENT
Series statement Culture and language use,
International Standard Serial Number 1879-5838 ;
Volume/sequential designation v. 10
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references and index.
520 ## - SUMMARY, ETC.
Summary, etc. There is a relative dearth of taste words in English, in contrast to words for other senses. We argue that this does not reflect an accompanying lack of knowledge about taste or an inability to perceive tastes. Taste knowledge was explored in an object description task and a rating task in an experimental setting and showed that whilst participants knew a lot about taste, they used few words to describe it. A search of taste words in a public corpus showed that taste words are often derivative from a source noun, refer to components, and that they are also ambiguous and polysemous.
588 0# - SOURCE OF DESCRIPTION NOTE
Source of description note Print version record.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Machine generated contents note: Primi Piatti Genres of food discourse -- When making pie, all ingredients must be chilled. Including you: Lexical, syntactic and interactive features in online discourse -- a synchronic study of food blogs / Maximiliane Frobenius -- Passionate about food: Jamie and Nigella and the performance of food-talk / Delia Chiaro -- The addressee in the recipe: How Julia Child gets to join you in the kitchen / Kerstin Fischer -- Food for thought -- or, what's (in) a recipe? A diachronic analysis of cooking instructions / Iris Zimmermann -- Recipes and food discourse in English -- a historical menu / Stefan Diemer -- The way to intercultural learning is through the stomach -- Genre-based writing in the EFL classroom / Alice Spitz -- Secondi Piatti Food and culture -- How permeable is the formal-informal boundary at work? An ethnographic account of the role of food in workplace discourse / Brian W. King -- Comparing drinking toasts -- Comparing contexts / Helga Kotthoff -- The flavors of multi-ethnic North American literatures: Language, ethnicity and culinary nostalgia / Astrid M. Fellner -- Men eat for muscle, women eat for weight loss: Discourses about food and gender in Men's Health and Women's Health magazines / Laurel Dillon-Sumner -- "Bon Appetit, Lion City": The use of French in naming restaurants in Singapore / Jean Francois Ghesquiere -- Talking about taste: Starved for words / Gerardine M. Pereira.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element English language
General subdivision Etymology.
9 (RLIN) 31492
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element English language
Form subdivision Terms and phrases.
9 (RLIN) 31493
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food
Form subdivision Terminology.
9 (RLIN) 31494
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Culture
General subdivision Semiotic models.
9 (RLIN) 31495
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Figures of speech.
9 (RLIN) 31496
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Culture
General subdivision Semiotic models.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00885081
9 (RLIN) 31495
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element English language.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00910920
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element English language
General subdivision Etymology.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00911149
9 (RLIN) 31492
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Figures of speech.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00924108
9 (RLIN) 31496
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food.
Source of heading or term fast
Authority record control number or standard number (OCoLC)fst00930458
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element LANGUAGE ARTS & DISCIPLINES / Linguistics / General
Source of heading or term bisacsh
655 #4 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Electronic books.
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Terminology.
Source of term fast
Authority record control number or standard number (OCoLC)fst01423880
9 (RLIN) 31497
655 #7 - INDEX TERM--GENRE/FORM
Genre/form data or focus term Terms and phrases.
Source of term fast
Authority record control number or standard number (OCoLC)fst01423862
9 (RLIN) 4899
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Gerhardt, Cornelia,
Relator term editor.
9 (RLIN) 31498
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Frobenius, Maximiliane,
Relator term editor.
9 (RLIN) 31499
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Hucklenbroich-Ley, Susanne,
Relator term editor.
9 (RLIN) 31500
776 08 - ADDITIONAL PHYSICAL FORM ENTRY
Relationship information Print version:
Title Culinary linguistics.
Place, publisher, and date of publication Amsterdam : John Benjamins Publishing Company, [2013]
International Standard Book Number 9789027202932
Record control number (DLC) 2013017136
-- (OCoLC)843955771
830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE
Uniform title Culture and language use ;
Volume/sequential designation v. 10.
International Standard Serial Number 1879-5838
9 (RLIN) 31501
856 40 - ELECTRONIC LOCATION AND ACCESS
Materials specified EBSCOhost
Uniform Resource Identifier <a href="https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1422802">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1422802</a>
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Koha item type E-books
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