Tim Wharton – författare

The way we say the words we say helps us convey our intended meanings. Indeed, the tone of voice we use, the facial expressions and bodily gestures we adopt while we are talking, often add entirely new layers of meaning to those words. How the natural non-verbal properties of utterances interact with linguistic ones is a question that is often largely ignored. This book redresses the balance, providing a unique examination of non-verbal behaviours from a pragmatic perspective. It charts a point of contact between pragmatics, linguistics, philosophy, cognitive science, ethology and psychology, and provides the analytical basis to answer some important questions: How are non-verbal behaviours interpreted? What do they convey? How can they be best accommodated within a theory of utterance interpretation?

The way we say the words we say helps us convey our intended meanings. Indeed, the tone of voice we use, the facial expressions and bodily gestures we adopt while we are talking, often add entirely new layers of meaning to those words. How the natural non-verbal properties of utterances interact with linguistic ones is a question that is often largely ignored. This book redresses the balance, providing a unique examination of non-verbal behaviours from a pragmatic perspective. It charts a point of contact between pragmatics, linguistics, philosophy, cognitive science, ethology and psychology, and provides the analytical basis to answer some important questions: How are non-verbal behaviours interpreted? What do they convey? How can they be best accommodated within a theory of utterance interpretation?

It has long been received wisdom in semantics and pragmatics that 'the head' and 'the heart' are two opposing forces, a view that has led scholars, until now, to explore the mental processes behind cognition, and the mental processes behind emotion, as two separate entities. This bold, innovative book challenges this view, and provides an original study of how we communicate our emotions through language, drawing on both pragmatic theory and affective science. It begins with the assumption that emotional or expressive meaning plays such a central role in human interaction that any pragmatic theory worth its salt must account for it. It meets the associated challenges head-on and strives to integrate affect within one theory of utterance interpretation, showing that emotional meaning and rationality/reasoning can be analysed within one framework. Written in a clear and concise style, it is essential reading for anyone interested in communication and emotion.

It has long been received wisdom in semantics and pragmatics that 'the head' and 'the heart' are two opposing forces, a view that has led scholars, until now, to explore the mental processes behind cognition, and the mental processes behind emotion, as two separate entities. This bold, innovative book challenges this view, and provides an original study of how we communicate our emotions through language, drawing on both pragmatic theory and affective science. It begins with the assumption that emotional or expressive meaning plays such a central role in human interaction that any pragmatic theory worth its salt must account for it. It meets the associated challenges head-on and strives to integrate affect within one theory of utterance interpretation, showing that emotional meaning and rationality/reasoning can be analysed within one framework. Written in a clear and concise style, it is essential reading for anyone interested in communication and emotion.

Why don''t we eat more octopus? What about gurnard and other ugly fish? Cheeks and feet are cheap and delicious, but people prefer fillet or chops. What about rabbits and squirrels? Where do all the giblets go? And what''s wrong with ugly vegetables? This book is about ingredients that are neglected, overlooked, forgotten. They are all tasty, sustainable and cheap, and easy to cook when you know how. Ugly Food aims to change the way people think about them, and the way they think about eating them. The food industry, like the fashion industry, seems driven by the pursuit of impossible perfection: pre-packaged meats with nary a head or foot or set of giblets in sight; rows of blemish-free fruit and vegetables in supermarkets tasting of not-very- much; and a steady stream of cookbooks containing photo-shopped, super-saturated photos of beautiful dishes bathed in sunlight. In contrast, Horsey and Wharton take an unpretentious, practical approach. They reveal the tips and tricks you need to prepare these undervalued foods with ease. And, alongside recipes, they provide social histories of ingredients that are positively brimming over with fascinating facts, fictions, and, of course, flavors.Recipes include:Ox-Cheek Salad à la HongroiseLao Chicken Feet SaladMaldivian Curried OctopusSpiced Squirrel PopcornDeep-fried Rabbit EarsSheep''s Brain on ToastChar Siu Pigs'' Cheeks