scholarly journals Pigs and Pork in Denmark: Meaning Change, Ideology, and Traditional Foods

2021 ◽  
Vol 9 (1) ◽  
pp. 1-35
Author(s):  
Martha Sif Karrebæk
Keyword(s):  
Traditional Foods ◽  
Meaning Change

Disciplining Polenta: A Parody on the Politics of Saving Food

2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione
Keyword(s):  
Food Products ◽  
Social Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Time And Space ◽  
Historical Sources ◽  
Scholarly Literature ◽  
Identity Creation ◽  
The Past ◽  
The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro

Metahumaniora ◽  
2018 ◽  
Vol 8 (3) ◽  
pp. 312
Author(s):  
Wagiati Wagiati
Keyword(s):  
Qualitative Method ◽  
Language Shift ◽  
Traditional Food ◽  
Traditional Foods ◽  
Internal Factors ◽  
Language Retention ◽  
Data Source ◽  
Linguistic Innovation ◽  
Lexical Innovation ◽  
Determining Factor

AbstrakPenelitian ini berjudul “Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro”. Tujuan penelitian ini adalah menjelaskan bentuk-bentuk perubahan dan inovasi bahasa dalam leksikon-leksikon makanan tradisional Sunda yang menjadi faktor penentu terjadinya pemertahanan atau pergeseran suatu bahasa. Metode yang digunakan dalam penelitian ini adalah metode kualitatif-deskriptif. Sumber data pada penelitian ini berupa leksikon-leksikon makanan tradisional di Kabupaten Bandung. Hasil penelitian menunjukkan bahwa (1) bahasa Sunda dalam leksikon makanan tradisional Sunda sebagian besar telah mengalami inovasi; (2) gejala perubahan bentuk dari leksikon-leksikon makanan tradisional Sunda adalah inovasi leksikal penuh, inovasi fonetis, dan inovasi morfemis; (3) bahasa Sunda di Kabupaten Bandung dalam konsep makanan tradisional Sunda telah mengalami pergeseran bahasa secara sosiolinguistik mikro, mengingat faktor-faktor internal bahasa, yaitu berupa inovasi, telah terjadi. Inovasi tersebut meliputi inovasi leksikal penuh, inovasi fonologis, dan inovasi morfemis. Faktor-faktor internal bahasa ini menjadi faktor utama pemertahanan dan pergeseran bahasa.Kata kunci: pergeseran bahasa, makanan tradisional, sosiolinguistik mikroAbstractThe article is entitled "The shifting of Sundanese Language in Lexiconsof Sundanese Food in Bandung Regency studied by Micro Sociolinguistics". The purpose of this study is to describe the forms of change and linguistic innovation in the lexiconsof Sundanesetraditional food which become the determining factor of a language retention or shift. The methods used in this research is descriptive-qualitative method. The data source on this research are lexicons of Sundanese traditional foods in Bandung Regency. The results show that (1) Sundanese Language in the lexiconsof Sundanese Food in the majority hasundergone an innovation; (2) the morphemic change phenomemaof theSundanese traditional food lexicons consist of the full lexical innovation, innovation, innovation and phonetic morfemis; (3) There has been a shift in Sundanese language micro-sociolinguistically regarding the lexiconsof Sundanese traditional food in Bandung Regency based on internal factors of language, i.e. in the form of innovation. These innovations include the full lexical innovation, phonological innovation, and innovation morfemis. Internal factors of a language became a major factor of language retention and language shift.Keywords: language shift, traditional food, micro-sociolinguistic

من الاشتراك الدلالي إلى تغير المعنى

2019 ◽  
Author(s):  
saber lahbacha
Keyword(s):  
Cognitive Linguistics ◽  
Arabic Language ◽  
Pragmatic Approach ◽  
Cognitive Approach ◽  
Meaning Change ◽  
Language And Literature ◽  
Lexical Concepts

From polysemy to meaning change: lexical cognitive perspectivesSaber Lahbacha By:PhD. Arabic language and Literature, University of Manouba, Member of association of Arabic lexicology in TunisAbstract:Many essays to find a model to study polysemy in most words emerged in several semantic, lexical, cognitive and pragmatic perspectives. Diverse dimensions of this phenomenon are activated according to the requirements of each discipline. If the lexical treatment gives priority to distinguish between polysemy (one entry) and homonymy (many entries), the pragmatic approach includes the contextual non-linguistic operators in building polysemy. The cognitive approach considers that lexical concepts are sets of semantic complicated nuances built on polysemy. This cognitive approach considers that there is no way to distinguish between meanings and the boundaries between them are ambiguous.Key words: Semantics – Polysemy – cognitive linguistics – lexicology – homonymy. ملخصلم تنقطع محاولات إيجاد منوال لمقاربة الاشتراك الدلالي (تعدّد المعاني) في معظم الكلمات عن البروز ضمن منظورات دلالية ومعجمية وعرفانية وتداولية متعددة. وبحسب مقتضيات كلّ فرع لساني، يجري تنشيط الأبعاد المختلفة للظاهرة ويتم التركيز على مناحٍ دون أخرى. فإذا كانت المعالجة المعجمية تضع أولوية اهتمامها في توضيح التمييز بين الاشتراك الدلالي (مدخل واحد) والاشتراك اللفظي (مداخل متعددة)، فإن المقاربة التداولية تؤصل مشاركة العوامل السياقية غير اللغوية في تأسيس الاشتراك الدلالي. أما المقاربة العرفانية فترى أن المفاهيم المعجمية هي مجموعات من الفروق الدلالية المتراكبة التي تقوم على الاشتراك الدلالي ولا ترى أن التمييز بين المعاني ممكن بل إن الحدود بين المفاهيم المعجمية ضبابية.الكلمات المفاتيح: علم الدلالة - الاشتراك الدلالي – اللسانيات العرفانية – المعجمية - الاشتراك اللفظي.

Consumer Behaviour of Organic Food: A Developing Country Perspective

2015 ◽  
Vol 4 (4) ◽  
Author(s):  
Mehree Iqbal
Keyword(s):  
Consumer Behaviour ◽  
Family Income ◽  
Organic Food ◽  
Education Level ◽  
Capital City ◽  
Market Opportunity ◽  
Traditional Foods ◽  
Organic Foods ◽  
Environment Friendly ◽  
Synthetic Chemicals

The demand of organic food is increasing despite its premium pricing and lack of availability particularly in developing countries like Bangladesh. This paper aims to provide the insights about organic foods and the intention consumers have to purchase or not to purchase organic food. The pesticide-residue problem has opened a market opportunity for organic food as it is produced without any form of synthetic chemicals. As there was insufficient literature, a survey was conducted on 900 respondents on six major supermarkets selling organic food in the capital city of Bangladesh. It is found that, consumers expect the organic foods to be healthier, tastier, and environment friendly. The organic food buyers tend to be older with child, have higher education level and family income than those of non-buyers. The barrier of organic food is that majority consumers have less knowledge and do not know the main differentiation between organic foods and traditional foods.

Externalist Conceptual Engineering

2018 ◽  
Author(s):  
Herman Cappelen
Keyword(s):  
Change Over Time ◽  
Conceptual Engineering ◽  
Meaning Change ◽  
Semantic Values ◽  
Over Time

This chapter continues to consider some foundational semantic issues important for the author’s theory, and for conceptual engineering in general. It argues that conceptual engineering is not—despite the nomenclature—concerned with concepts, but rather with the intensions and extensions of words. It introduces externalism about meaning, which is a key component of the Austerity Framework, and draws connections between meaning change and externalist discussions of reference shift. It responds to the objection that externalism makes changing meaning either impossible or extremely difficult by denying the first—it’s built into externalism that meaning change is possible—and frankly accepting the latter. It then argues that not only semantic values but also metasemantics can change over time, draws out some consequences, and discusses expressions that do not have intensions or extensions.

Traditional foods: a science and society perspective

2007 ◽  
Vol 18 (8) ◽  
pp. 420-427 ◽  
Author(s):  
A TRICHOPOULOU ◽  
S SOUKARA ◽  
E VASILOPOULOU
Keyword(s):  
Science And Society ◽  
Traditional Foods ◽  
Society Perspective

31.E. Workshop: Food processing in the modern era: implication for public health

2020 ◽  
Vol 30 (Supplement_5) ◽  
Author(s):  
◽  
Keyword(s):  
Public Health ◽  
Dietary Supplements ◽  
Dietary Patterns ◽  
General Public ◽  
Communicable Diseases ◽  
Current Evidence ◽  
Processed Foods ◽  
Healthy Weight ◽  
Traditional Foods ◽  
Non Communicable Diseases

Abstract Current scientific evidence and reports from governmental organizations agree that healthy nutrition represents a key factor to prevent death and disability from major nutrition-related chronic diseases. For many years, the essential goal of healthy dietary recommendations included eating nutrient dense foods and limiting consumption of foods high in energy (sugar, starch and/or fat) to maintain a healthy weight. However, the scientific community abandoned the more simplistic approach of energy balance between calorie in and out, shifting into investigation of the whole diet quality as main determinant of health. With development of new technologies and globalization of the markets, the food availability improved worldwide, often in spite of (nutritional) quality and loss of local products production/consumption. As a result, there is an industry-supported wide spread of “non-traditional” foods, including processed foods characterized by various ingredients, added sugars, and additives that are highly influencing consumers' behaviors and, only recently, questioned for their role on general public health. This workshop aims to provide insights on consumption of ultra-processed foods up to the extreme processing of dietary supplements and their use and misuse, emphasizing on their potential impact on traditional dietary patterns. The objectives of the present workshop are the following: To provide a science-based definition of processed and ultra-processed foods; To explore current evidence of the association between ultra-processed foods and risk of chronic non-communicable diseases and mortality; To explore current evidence of the association between dietary supplements and human health; To discuss whether introduction of non-traditional foods may affect the relation between traditional dietary patterns and health. Given the novelty of the topic, it is crucial to summarize current evidence from lead experts on this field of research and sharing opinions with the audience in light of the presented results. The conclusions might have crucial implications for potential policy and research outcomes. Key messages Uncontrolled consumption of ultra-processed foods and dietary supplements represent a potential threat for general public health. The inclusion of ultra-processed foods into traditional healthy dietary patterns may affect their efficacy in preventing chronic non-communicable diseases.

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