Bayreuth Food and Language Talks
The Bayreuth Food and Language lecture series (BaFoLa) showcases linguistic research on food, regardless of subject languages. Season 6 of BaFoLa takes place every last Friday of the month (see schedule below), 12:30-13:30 (CEST).
BaFoLa's inaugural round of presentations was conducted in winter 2021/2022 and you can find all previous presenters in the list below. Please send an email to sofia.ruediger@uni-bayreuth.de to request the Zoom link for current talks and/or to join the mailing list.
Program (Summer 2024)
April 26
Michael Chesnut (Hankuk University of Foreign Studies)
A Survey of English on Flavored Milk Cartons in South Korea: From ‘Bling Bling’ and ‘Cheongdo Persimmon Milk’ to ‘My Style, My Life, My Milk’
May 31
Marco Bagli (University for Foreigners of Perugia)
The Linguistic Representation of Gustatory Perception in English
June 28
Sylvia Jaworska (University of Reading)
What Does She Need: Magic Velvet Beans or Nettle? Food, Science and Gender in Magazine Ads
Previous Talks
Season 5 (Winter 2023/2024)
Ursula Kania (University of Liverpool) - “So Be Good to Yourself, and Enjoy that Lobster”: Exploring Discourses of Femininity and Self-Care in American Cookbooks for One (October 27, 2023)
Sofia Rüdiger (University of Bayreuth) - The Discursive Construction of Eating as Entertainment: Carnivalesque Consumption in the Digital Sphere (November 24, 2023)
Martha Sif Karrebæk (University of Copenhagen) - Danish Food from a Linguistic Ethnographic Perspective: A Retrospective Look at Food and Language Work (January 26, 2024)
Season 4 (Summer 2023)
Marcelyn Oostendorp (Stellenbosch University) - Politics of the Belly: Food, Memory and Discursive Identity Construction in South African Food-and-Memory Cookbooks (April 26, 2023)
Jillian R. Cavanaugh (City University of New York) - Food Chronotopes: Heritage Food, Safe Food, and the Value of Family (May 24, 2023)
Cynthia Gordon (Georgetown University) - Discursively Constructing Fusion Food as "Authentic" in Food Infotainment Videos (June 28, 2023)
Season 3 (Winter 2022/2023)
Göran Eriksson (Örebro University) - Selling "Good" and Healthy Food with Science: A Multimodal Approach to Marketing of Food and Beverages (October 28, 2022)
Marie-Louise Brunner & Stefan Diemer (Umwelt-Campus Birkenfeld | Hochschule Trier) - "{closes eyes and chews} It's not ... a cool taste“ - Humor and Interactive Stance in Food Talk (November 25, 2022)
Polly Szatrowski (University of Minnesota) - Negotiating Inclusion and Exclusion in Japanese Food Assessments with Language and the Body (January 27, 2023)
Season 2 (Summer 2022)
Alla Tovares (Howard University) - Food and Poetics: Creating Multimodal Involvement and Social Meanings on TikTok (April 29, 2022)
Ana Tominc (QMU Edinburgh) - Bananas – Bendy and Otherwise: Interrogating the Relationship Between Britain and the EU Through “Banana” Corpus Analysis (May 27, 2022)
Keri Matwick (NTU Singapore) & Kelsi Matwick (University of Florida) - “Trailblazers”: Singapore’s Discourse Around Lab-Grown Meats (June 24, 2022)
Tina Bartelmeß (University of Bayreuth) - Parental Conversations About Sugar in Online Forums: More Than Food Talks (July 29, 2022)
Season 1 (Winter 2021/2022)
Sally Wiggins Young (Linköping University) - Eating Sounds: At the Edges of Language, Food, and Bodies (October 29, 2021)
Hanwool Choe (University of Hong Kong) - Livestreaming and Vlogging as Digital Modalities to Eat Together and Eat Well (November 26, 2021)
Eva Lavric (University of Innsbruck) & Brigitte Seidler-Lunzer (Wirtschaftsuniversität Wien) - Wine Tastings as a Genre in Expert/Non-Expert Communication and the Impact of Stance on Its Content and Structure: An Empirical Analysis (January 28, 2022)