Natsuko Tsujimura is professor emerita in the Department of East Asian Languages and Cultures and adjunct professor emerita in the Department of Linguistics at Indiana University Bloomington.

Language can have a colorful relationship with food. This informative, well-researched book offers an in-depth examination of how language characterizes and fosters modern Japanese food culture. Drawing on her extensive experience in research and teaching the Japanese language, Tsujimura investigates the relationship between food and language in a variety of ways. She divides the book into two sections, "Language of Food from Within" and "Language of Food in Society," offering illuminating examples of Japanese vocabularies and phrases used to present food, describing the cooking experience, and explaining recipes and cookbooks…. Though the book seems technical and narrow, it is widely applicable and an interesting and enlightening read. Recommended. Upper-division undergraduates through faculty.

• Chapter 1Introduction to Food, Language, and SocietyPart I: Language of Food from withinChapter 2LoanwordsChapter 3MimeticsChapter 4The Vocabulary of Food Preparation – Concept and Lexical ProcessChapter 5MetaphorsPart II: Language of Food in SocietyChapter 6Recipes and CookbooksChapter 7Construction of Gendered Images in Foodways

Natsuko Tsujimura is professor emerita in the Department of East Asian Languages and Cultures and adjunct professor emerita in the Department of Linguistics at Indiana University Bloomington.

Language can have a colorful relationship with food. This informative, well-researched book offers an in-depth examination of how language characterizes and fosters modern Japanese food culture. Drawing on her extensive experience in research and teaching the Japanese language, Tsujimura investigates the relationship between food and language in a variety of ways. She divides the book into two sections, "Language of Food from Within" and "Language of Food in Society," offering illuminating examples of Japanese vocabularies and phrases used to present food, describing the cooking experience, and explaining recipes and cookbooks…. Though the book seems technical and narrow, it is widely applicable and an interesting and enlightening read. Recommended. Upper-division undergraduates through faculty.

• Chapter 1Introduction to Food, Language, and SocietyPart I: Language of Food from withinChapter 2LoanwordsChapter 3MimeticsChapter 4The Vocabulary of Food Preparation – Concept and Lexical ProcessChapter 5MetaphorsPart II: Language of Food in SocietyChapter 6Recipes and CookbooksChapter 7Construction of Gendered Images in Foodways

Natsuko Tsujimura is professor emerita in the Department of East Asian Languages and Cultures and adjunct professor emerita in the Department of Linguistics at Indiana University Bloomington.

Language can have a colorful relationship with food. This informative, well-researched book offers an in-depth examination of how language characterizes and fosters modern Japanese food culture. Drawing on her extensive experience in research and teaching the Japanese language, Tsujimura investigates the relationship between food and language in a variety of ways. She divides the book into two sections, "Language of Food from Within" and "Language of Food in Society," offering illuminating examples of Japanese vocabularies and phrases used to present food, describing the cooking experience, and explaining recipes and cookbooks…. Though the book seems technical and narrow, it is widely applicable and an interesting and enlightening read. Recommended. Upper-division undergraduates through faculty.

• Chapter 1Introduction to Food, Language, and SocietyPart I: Language of Food from withinChapter 2LoanwordsChapter 3MimeticsChapter 4The Vocabulary of Food Preparation – Concept and Lexical ProcessChapter 5MetaphorsPart II: Language of Food in SocietyChapter 6Recipes and CookbooksChapter 7Construction of Gendered Images in Foodways