The Language of Food in Japanese最新文献

The Language of Food in Japanese Pub Date : 2022-02-15 DOI: 10.1075/celcr.25.int

K. Toratani

{"title":"Introduction to the volume","authors":"K. Toratani","doi":"10.1075/celcr.25.int","DOIUrl":"https://doi.org/10.1075/celcr.25.int","url":null,"abstract":"There is little question that COVID-19 has had profound implications for the care and education of young children as well as work with their families. This volume gathers together the informed perspectives of researchers in the field as they have struggled to understand and address the many challenges associated with a worldwide health pandemic. The chapter begins with a brief explanation of how the project originated and the process of identifying contributors for the chapters. Next, it examines the unique contributions made by a compilation of original research specific to the impact of COVID-19 on the field of early childhood education and care (ECEC). As the title of the book suggests, the 25 assembled chapters offer keen professional insights from an international team of teachers/scholars who have dealt directly with the complex issues brought about by this life-threatening illness;adapted to drastic measures implemented to contain the disease;and attempted to normalize the lives of children, families, and early childhood personnel despite major—and sometimes devastating—changes to the lives that they led previously. The introduction then provides a synopsis of the book’s content that is clustered into five different themes, each consisting of four or more chapters. It closes with some observations about the long-term consequences that this persistent virus and its variants have inflicted upon human beings, especially those highly vulnerable individuals in the early childhood phase, defined as infancy up to and including 8 years of age. © 2022, The Author(s), under exclusive license to Springer Nature Switzerland AG.","PeriodicalId":354515,"journal":{"name":"The Language of Food in Japanese","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121639763","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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Chapter 1. The language of food in Japanese through a linguistic lens 第1章。从语言学的角度看日语中的食物语言

The Language of Food in Japanese Pub Date : 2022-02-15 DOI: 10.1075/celcr.25.01tsu

Natsuko Tsujimura

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Chapter 3. The sound-symbolic effects of consonants on food texture 第三章。辅音对食物质感的声音象征作用

The Language of Food in Japanese Pub Date : 2022-02-15 DOI: 10.1075/celcr.25.03kum

Gakuji Kumagai, Ryoko Uno, K. Shinohara

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Chapter 7. Clear is sweet 第七章。清澈是甜蜜的

The Language of Food in Japanese Pub Date : 2022-02-15 DOI: 10.1075/celcr.25.07fuk

Hiroki Fukushima

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Chapter 10. Motion expressions in Japanese wine-tasting descriptions 第十章。日本品酒描述中的动作表达

The Language of Food in Japanese Pub Date : 2022-02-15 DOI: 10.1075/celcr.25.10yos

Y. Yoshinari

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Chapter 11. Applying force dynamics to analyze taste descriptions in Japanese online columns 第十一章。运用力动力学分析日语在线专栏的口味描述

The Language of Food in Japanese Pub Date : 2022-02-15 DOI: 10.1075/celcr.25.11abe

Sayaka Abe

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Chapter 4. Innovative binomial adjectives in Japanese food descriptions and beyond 第四章。日本食物描述中创新的二项式形容词

The Language of Food in Japanese Pub Date : 2022-02-15 DOI: 10.1075/celcr.25.04aki

K. Akita, Keiko Murasugi

引用次数: 1

Chapter 5. Verbs of eating 第五章。吃的动词

The Language of Food in Japanese Pub Date : 2022-02-15 DOI: 10.1075/celcr.25.05yam

Toshiko Yamaguchi

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Chapter 9. Verbs of seasoning in Japanese, with special reference to the locative alternation in English 第9章。日语中的调味动词，特别参考英语中的位置交替

The Language of Food in Japanese Pub Date : 2022-02-15 DOI: 10.1075/celcr.25.09non

Daisuke Nonaka

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Chapter 6. Naturalization of the Japanese loanword sushi in English 第六章。日语外来词sushi在英语中的归化

The Language of Food in Japanese Pub Date : 2022-02-15 DOI: 10.1075/celcr.25.06tor

K. Toratani

{"title":"Chapter 6. Naturalization of the Japanese loanword sushi in English","authors":"K. Toratani","doi":"10.1075/celcr.25.06tor","DOIUrl":"https://doi.org/10.1075/celcr.25.06tor","url":null,"abstract":"Japanese ranks very high among the non-Indo-European languages that provide loanwords to English (Durkin 2014: 25). The naturalization process of Japanese loanwords in English is explained by Doi (2014) in a three-stage scale, with “totally foreign” at one end and “fully incorporated” at the other. While Doi’s scale offers a refined generalization of the process of naturalization, it is based on examples from the Oxford English Dictionary (OED). Therefore, it is by no means certain that the scale can be extended to account for the patterns of loanwords outside the OED examples. To answer this question, this paper focuses on a Japanese loanword sushi. It examines its characteristics using iWeb corpus (Davies 2018) and a Google web search. Doi (2014) identifies three stages distinguished by morphological and semantic characteristics. In Stage 1, the loanword accompanies a paraphrase as in “sushi or rice sandwiches” (an 1893 citation in OED). In Stage 2, the loanword occupies the attributive slot of a compound (e.g. sushi bar). In Stage 3, the loanword involves a semantic change (e.g. sushi ‘vinegar-flavored rice with fish/vegetables’ > ‘raw fish’ for some speakers) or occurs with an affix (e.g. the plural marker (sushis)), evaluated as evidence for “productivity”. These criteria, however, leave out two types of web data. One is the case where sushi is used in a phrase or sentence as-is (e.g. flavor of the sushi; you can order sushi ...), and these appearances constitute approximately 80% of the iWeb corpus data. The web search also reveals that sushi can be part of a unique construction: e.g. appearing in a snowclone, X is the new Y, as in Sushi is the new pizza., or in an Internet meme (cf. Dancygier and Vandelanotte 2017), One Does Not Simply ..., as in One Does Not Simply Make Sushi (https://makeameme.org/). The other is the case where sushi develops a nomenclatural network in a ‘restaurant frame’ (cf. Coulson 2006): sushi has a subset category, sushi rolls, which continues to expand membership by adding new dish names (Volcano roll, Samurai roll, etc.); or sushi creates new food names via blending (e.g. Fauconnier and Turner 1998) (sushi donuts or doshi [donut-shaped sushi] etc.). To consider data beyond OED, a more flexible and encompassing model of the naturalization process is called for. This paper proposes a preliminary model, which considers different factors that can interact with each other (e.g. morphological, word-network development). It also assumes a layered model, which permits co-existence of “old layers” and “new layers” (Hopper 1987: 159). Examination of other loanwords would offer insight into how the process of naturalization can be more appropriately modeled for Japanese loanwords in English and loanwords in general.","PeriodicalId":354515,"journal":{"name":"The Language of Food in Japanese","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116554359","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

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