Sedyl - Structure et Dynamique des Langues - UMR8202 - CELIA

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Séminaire doctoral - Pratiques langagières - terrains, méthodes, théories
Animé par I. Léglise et V. Muni Toke
Villejuif - Bât.D - S.511 - 14h00-18h00

Martha Sif Karrebæk & Marie Maegaard (Université de Copenhague).
Séance thématique: Food and Language

1. Martha Sif Karrebæk :  Food, language and imaginaries: Rye bread and health socialization in Danish classrooms
Food and language is a growing area within sociolinguistics broadly speaking. Food is one of the more popular ways in which people get acquainted and engage with other cultural practices than they have been socialized into, but food is also an area of cultural contestation and ideological struggle. Both historical and contemporary developments impact the understandings and valorizations of single food elements, and their social use and function also depend on the setting. However, in all cases language is vital for the ways that food is understood, enregistered and used. 
In this talk, I will focus on a study on food cultural practices in a classroom in Copenhagen, Denmark, and on the specific indexicalities, or social and cultural meanings, that food obtained there. More particularly I will argue that traditional food items in the Danish majority culture were favoured, and accordingly that children of minority background found themselves in a difficult situation. Language socialization (Duranti, Ochs & Schieffelin 2011) and Linguistic Ethnography (Rampton 2007; Snell, Shaw & Copland 2015) constitute the methodological frameworks.

2. Marie Maegaard : “he Bornholmian cocktail” and the invention of authenticity
Copenhagen has a high number of high-end eating places, many inspired by the New Nordic Cuisine. One such restaurant, Restaurant Koefoed has meticulously made a brand out of being ‘Bornholmian’ referring to the small Danish island Bornholm which is situated approximately 160 km away from the capital. And Koefoed continues to put a lot of effort into creating itself as Bornholmian.
On the basis of data from recordings of restaurant interaction and drawing on Coupland’s (2003, 2014) semantic dimensions of authenticity we have shown elsewhere (Karrebæk and Maegaard, forthc.) how authenticity is co-constructed in interaction between waiters and guests. In this paper, we focus on how the potential for such co-constructions, and the commodification of Bornholmian language and culture, takes place back-stage (Goffman 1959), e.g.,  as restaurant owner and staff come up with new concepts for the restaurant. We illustrate the development of a new pre-dinner drink – the so-called “Bornholmian cocktail”. We also discuss what authenticity seems to mean to the owner, the sommelier and the manager who all participate in the activity. The study shows how today commercial products, like a restaurant experience, are tailored and constructed by producers to meet the consumers’ demand for added symbolic value and distinction - at the same time as they create these demands (Heller & Duchêne 2012, Heller 2014).