Linguist 1 9 Words

Linguist 1 9 Words

Linguist 1 9 Words Level
Linguist 1 9 Words List
Linguist 1 9 Words
LINGUIST 62N
The Language of Food
Winter 2012 

Linguist 1 9 Words Level1 λ 1 µ 1 π 1. σ 2 λ 2 µ 2 π 2 = σ 1 S σ 2 λ 1 L λ 2 µ 1 M µ 2 π 1 P π 2 Deﬁnition 2 A language is a set of signs. A grammar consists of a set of signs (called lexicon) together with a ﬁnite set of functions that each operate on signs. Typically, though not necessarily, the grammars that linguists design for natural. Robert Shafer, ‘Classification of the Sino-Tibetan Languages', Word 11, 1, 1955, 94-111. James A Matisoff, ‘Notes on Fang-Kuei Li's 'Languages and Dialects of China'', Journal of Chinese Linguistics 1, 3, 1973, 471-474. Benedict, ‘Sino-Tibetan: Another Look', Journal of the American Oriental Society 96, 2, 1976, 167. S: (n) linguistics, philology (the humanistic study of language and literature) direct hyponym / full hyponym direct hypernym / inherited hypernym / sister term. Linguist definition, a specialist in linguistics.
Linguist 1 9 Words ListInstructor 
Dan Jurafsky, jurafsky@stanford.edu Margaret Jacks Hall (bld 460) 117, Office Hours: TBA 
Course 
TuTh 3:15-4:30pm, 126 Margaret Jacks Hall 
DescriptionStanford Introductory Seminar. Preference to freshmen.The relationship between food and language around the globe. The vocabulary of food and prepared dishes, and crosslinguistic similarities and differences, historical origins, forms and meanings, and relationship to cultural and social variables. Social and cognitive issues in food advertising and in the language of menus and their historical development and crosslinguistic differences. The cognitive science of taste and food language. The structure of cuisines viewed as meta-languages with their own vocabularies and grammatical structure.
Required WorkBlog: You will need to set up a blog at http://www.blogger.com. Everyone will be posting their weekly homeworks and their final papers to their blogs, so if you already have a blog, set up a separate one for the course.
 Discussion: This is a seminar and so the most important component is to be in class with something to say!
 Homeworks: The homework for this class is to postblog entries. Entries must be posted at least weekly, but more often is of course better!Your entries can be inspired by your thoughts on the readings, or could bea study you did on something you found outside of class,perhaps with some data and analysis.In some cases I'll actually give you some topicsI'd like you to consider in your blog entries.I expect you to comment at least occasionally on each others homeworks!
 Required Texbook: Online readings, plus one book: Lakoff and Johnson, Metaphors We Live By
 Readings: To be read before the class period in which they will be discussed.
Final Project:A final paper which can be a research project (on any language-and-food topic),a survey, a proposal for an experiment, and so on. I will suggest some sample project ideasas the course progresses.
 Determination of final grade: 33%: final project
 33%: your blog entries (and your comments on others blogs)
 33%: discussions and class participation 
Everyone's blogsThe list of blogs
Linguist 1 9 Words
SCHEDULE
Date
Topic and Readings
1
Jan 10
Course Overview and Food Names 
 Anderson, E. N. 2005. Everybody Eats. New York University Press. pages 113-122 from Chapter 7, Food Classification and Communication
French fries and freedom fries, 
Jurafsky, Dan. 2011. Macarons, Macaroons, Macaroni. Slate, November 16, 2011.
Frank Bruni. 2007. Tonight, Patronizing Language. Enjoy. New York Times, November 7, 2007.
1
Jan 12
HW 1The Language of Menus
Singer-Vine, Jeremey. 2011. Strawberries With Sambuca Baba and Acid Honey:The El Bulli dish-name generator. Slate, July 25, 2011.
Dickerman, Sara. 2003. Eat Your Words: A Guide to Menu English. Slate. April 29, 2003
Zwicky, Ann, and Arnold Zwicky. 1980. America's National Dish: The Style of Restaurant Menus. American Speech 55: 83,87-92. (Non-Stanford readers: JSTOR library PDF here)
Extra (advanced papers if you're thinking about a final project in this area):
2
Jan 17 
HW 2The Language of Recipes
Fisher, M. F. K., 1983. The Anatomy of a Recipe. In With Bold Knife and Fork, p 13-24. Paragon.
Waxman, Nach. 2004. Recipes. The Oxford Encyclopedia of Food And Drink in America, pages 247-250. Oxford University Press.
Extra (advanced papers if you're thinking about a final project in this area):Cotter, Colleen. 1997. Claiming a Piece of the Pie: How the Language of Recipes Defines Community. In Recipes for Reading: Community Cookbooks, Stories, Histories, ed. by Anne L. Bower. University of Massachusetts Press. p 51-72. Google Books version
Culy, Christopher. 1996. 'Null objects in English recipes' Language Variation and Change 8.1, 91-124.
Lakoff, Robin. 2006. Identity a la Carte; or, You Are What You Eat.In Discourse and identity (Studies in interactional sociolinguistics)edited by Anna De Fina, Deborah Schiffrin, Michael Bamberg. pp 147-165. Cambridge University Press.
2
Jan 19
Background On Semantics: What is the difference between a Cup and a Mug?
 Shaul, David L. and Louanna Furbee. 1998. Language and Culture. Prospect Heights, IL: Waveland Press. p 67-73: Semantics
 Wittgenstein, Ludwig. 1945. Philosophical Investigations. Paragraphs #66 and 67
3
Jan 24
HW 3Food and Semantics: The Meaning of Cooking Words (or, What's the difference between roasting and baking?)
 Lehrer, Adrienne. 1972. Cooking Vocabularies and the Culinary Triangle of Levi-Strauss. Anthropological Linguistics. 14:155-171
Extra (advanced papers if you're thinking about a final project in this area):Levi-Strauss, Claude. 1965/1966. The Culinary Triangle (translation by Peter Brooks of Le Triangle culinaire),Partisan Review 33, no. 4 (Fall 1966) 586-595. This copy from Food and Culture: A Reader, 2nd edition, ed. by Carole Counihan and Penny Van Esterik. Routledge, 2008pp 36-43.Online copy on Google Books.
Food Language, Psycholinguistics, and Cognitive Science
3
Jan 26
Perception and Language: Describing Wine
Hyman, Erin. 2011. What Wine-Speak Says About Us. SFMOMA Open Space Blog, March 24, 2011.
 Lehrer, Adrienne. 2008 manuscript. Wine and Conversation: A New Look.
 Ann Noble's Aroma Wheel (this will be handed out, it's not a reading)
Extra (advanced papers if you're thinking about a final project in this area):Lehrer, Adrienne. 1983.Wine and Conversation, pp 3-53. Indiana University Press.
4
Jan 31 
HW 4Does language influence perception of smell/taste/color?
Boroditsky, L. 2009. How does our language shape the way we think? In Brockman (Ed.) What's Next? Dispatches on the Future of Science. Vintage Press.
Burenhult, Niclas and Majid, Asifa. 2011.Olfaction in Aslian Ideology and Language.The Senses and Society, Volume 6, Number 1, March 2011 , pp. 19-29
Extra (advanced papers if you're thinking about a final project in this area):
Hilário de Sousa. 2011.Changes in the Language of Perception in CantoneseThe Senses and Society, Volume 6, Number 1, March 2011 , pp. 38-47
Winawer, J., Witthoft, N., Frank, M., Wu, L., Wade, A., and Boroditsky, L. 2007.Russian blues reveal effects of language on color discrimination. PNAS published April 30, 2007, 10.1073/pnas.0701644104
Gil Morrot, Frédéric Brochet and Denis Dubourdi. 2001. The Color of Odors. Brain and Language, Volume 79, Issue 2 , 309-320.
4
Feb 2

Sound Symbolism and Food Names
 Yorkston, Eric and Geeta Menon. 2004. A Sound Idea: Phonetic Effects of Brand Names on Consumer Judgements. Journal of Consumer Research, 31:43-51.
Jurafsky, Dan. Ice Cream.Read the last half (after 'As for the names of the flavors'). 
Extra (advanced papers if you're thinking about a final project in this area):Jamie Ward and Julia Simner. 2003.Lexical-gustatory synaesthesia: linguistic and conceptual factorsCognition 89, 237-261. Youtube video
5
Feb 7
Food and Metaphor: (or, Why does your mom call you 'honey'?) 
 Lakoff, George and Mark Johnson. 1980. Metaphors We Live By. University of Chicago, pages 3-60.
 Caitlin Hines. 1999. Rebaking the Pie: The WOMAN AS DESSERT Metaphor.In Reinventing Identities: The Gendered Self in Discourse,Edited by Bucholtz, M. and Liang, AC and Sutton, L.A.Oxford University Press. online copy at Google Books
Extra (advanced papers if you're thinking about a final project in this area):Zhou, Minglang. 2000. Metalinguistic awareness in linguistic relativity: Cultural and subcultural practicesacross Chinese dialect communities. In Explorations in Linguistic Relativity,Pütz, Martin and Marjolijn H. Verspoor (eds.), pp 345-363. Online copy on Google books
 Werning, M., Fleischhauer, J. and Beseoglu, H.. 2006.The Cognitive Accessibility of Synaesthetic Metaphors. Proceedings of the 28th Annual Conference of the Cognitive Science Society.2365--2370.
5
Feb 9
Food Language, Cultural Capital, and Socio-Economic Class
Joshua Freedman and Dan Jurafsky. 2011. Authenticity in America: Class Distinctions in Potato Chip Advertising. Gastronomica 11, 4: 46-54.
Gimpert, Ben. 2011. What is There to Eat Around Here? Or, Why Clams are Bourgeois
6
Feb 14
HW 5Food Language, Cultural Capital, and Socio-Economic Class
 Johnston and Baumann. 2007. Democracy versus Distinction: A study of omnivorousness in gourmet food writing. American Journal of Sociology 113:165-204.
Krumme, Coco. 2009. Velvety Chocolate With a Silky Ruby Finish. Pair With Shellfish:Ridiculous wine descriptors may reveal more about a bottle's price than its flavor.Slate, Feb. 23, 2011. 
6
Feb 16

Dialect, Variation, and Food Vocabulary
Labov, William. 1972. The Social Stratification of (r) in New York City Department Stores.In Labov, W. 1972. Sociolinguistic Patterns (Philadelphia, PA: University of Pennsylvania Press) pp 43-54.(Also in Coupland and Jaworski 1997). online copy at Google books
Pop versus Soda:http://popvssoda.com:2998/countystats/total-county.html
Page from The Atlas of North American English on Carbonated beverage isoglosses. 
Food and Historical Linguistics
7
Feb 21 
Project IdeaFood Words, Etymology, and History
Xavier Perrier, Edmond De Langhe, Mark Donohue, Carol Lentfer, Luc Vrydaghs, FrÃ©dÃ©ric Bakry, FranÃ§oise Carreel, Isabelle Hippolyte, Jean-Pierre Horry, Christophe Jenny, Vincent Lebot, Ange-Marie Risterucci, Kodjo Tomekpe, Hugues Doutrelepont, Terry Ball, Jason Manwaring, Pierre de Maret, and Tim Denham. 2011.Multidisciplinary perspectives on banana (Musa spp.) domesticationPNAS 2011.
Jurafsky, Dan. 2009. Ketchup. The Language of Food.
Jurafsky, Dan. 2009. Ceviche, Escabeche, Fish and Chips. The Language of Food.
7
Feb 23
Writing Day
8
Feb 28
The Grammar of Cuisine
Y. Ahn and S. E. Ahnert and J. P. Bagrow and A. Barabasi. 2011.Flavor network and the principles of food pairing. Scientific Reports 1, 196, 1-6.
Claude Levi-Strauss. 1963. Structural Anthropology. page 86-87online copy at Google Books
 Rozin, Elisabeth and Paul Rozin. 2005. Culinary Themes and Variations. p 34-41.originally in Natural History, Feb 1981, p 6-14. Taken from The Taste Culture Reader, edited by Carolyn Korsmeyer. Oxford: Berg.
Jurafsky, Dan. 2009. Dessert. The Language of Food.
Extra (advanced papers if you're thinking about a final project in this area): Rozin, Elisabeth 2005. Flavor Principes: Some Applications p 42-48. The Taste Culture Reader, edited by Carolyn Korsmeyer. Oxford: Berg.
Roland Barthes. 1961. Toward a Psychosociology of Contemporary Food Consumption. Originallypublished as 'Vers une psycho-sociologie de l'alimentation moderne' inAnnales: Economies, Societes, Civilisations 5 September-October, pp. 977-986.This copy from Food and Culture: A Reader, 2nd edition, ed. by Carole Counihan and Penny Van Esterik. Routledge, 2008, pp 28-35.
Douglas, Mary, and Michael Nicod. 1974. Taking the Biscuit: the structure of British meals. New Society 30:744-747. 
Food and Phonetics
8
Mar 1 
Project Outline Drunken Speech, the Exxon Valdez case, and Phonetics
Hollien, H., DeJong, G., Martin, C. A., Schwartz, R. and Liljegren, K. Effects of ethanol intoxication on speech suprasegmentals. Journal of the Acoustical Society of America 110, 3198 - 3206.Brief note in Nature here:http://www.nature.com/news/2001/011220/full/news011220-10.html
Extra (advanced papers if you're thinking about a final project in this area):Johnson, K., Pisoni, D. and Bernacki, R. 1990. Do voice recordings reveal whether a person is intoxicated?: A case study. Phonetica. 47: 215-237.
9
Mar 6 

Class-Chosen Topic 

9
Mar 8 
Class-Chosen Topic 2
10
Mar 13

Dennis
Katelyn
Alison
Jenna
Mónica
Sarah E 
10
Mar 15

Julia
Catherine
Sarah C
Asia
Linda and Debra
Clara 
F
Mar 19

Monday: Final paper due at 12 noon

Instructor	Dan Jurafsky, jurafsky@stanford.edu Margaret Jacks Hall (bld 460) 117, Office Hours: TBA
Course	TuTh 3:15-4:30pm, 126 Margaret Jacks Hall
Description	Stanford Introductory Seminar. Preference to freshmen.The relationship between food and language around the globe. The vocabulary of food and prepared dishes, and crosslinguistic similarities and differences, historical origins, forms and meanings, and relationship to cultural and social variables. Social and cognitive issues in food advertising and in the language of menus and their historical development and crosslinguistic differences. The cognitive science of taste and food language. The structure of cuisines viewed as meta-languages with their own vocabularies and grammatical structure.
Required Work	Blog: You will need to set up a blog at http://www.blogger.com. Everyone will be posting their weekly homeworks and their final papers to their blogs, so if you already have a blog, set up a separate one for the course. Discussion: This is a seminar and so the most important component is to be in class with something to say! Homeworks: The homework for this class is to postblog entries. Entries must be posted at least weekly, but more often is of course better!Your entries can be inspired by your thoughts on the readings, or could bea study you did on something you found outside of class,perhaps with some data and analysis.In some cases I'll actually give you some topicsI'd like you to consider in your blog entries.I expect you to comment at least occasionally on each others homeworks! Required Texbook: Online readings, plus one book: Lakoff and Johnson, Metaphors We Live By Readings: To be read before the class period in which they will be discussed. Final Project:A final paper which can be a research project (on any language-and-food topic),a survey, a proposal for an experiment, and so on. I will suggest some sample project ideasas the course progresses. Determination of final grade: 33%: final project 33%: your blog entries (and your comments on others blogs) 33%: discussions and class participation
Everyone's blogs	The list of blogs

	SCHEDULE
Date	Topic and Readings
1	Jan 10	Course Overview and Food Names Anderson, E. N. 2005. Everybody Eats. New York University Press. pages 113-122 from Chapter 7, Food Classification and Communication French fries and freedom fries, Jurafsky, Dan. 2011. Macarons, Macaroons, Macaroni. Slate, November 16, 2011. Frank Bruni. 2007. Tonight, Patronizing Language. Enjoy. New York Times, November 7, 2007.
1	Jan 12	HW 1	The Language of Menus Singer-Vine, Jeremey. 2011. Strawberries With Sambuca Baba and Acid Honey:The El Bulli dish-name generator. Slate, July 25, 2011. Dickerman, Sara. 2003. Eat Your Words: A Guide to Menu English. Slate. April 29, 2003 Zwicky, Ann, and Arnold Zwicky. 1980. America's National Dish: The Style of Restaurant Menus. American Speech 55: 83,87-92. (Non-Stanford readers: JSTOR library PDF here) Extra (advanced papers if you're thinking about a final project in this area):
2	Jan 17	HW 2	The Language of Recipes Fisher, M. F. K., 1983. The Anatomy of a Recipe. In With Bold Knife and Fork, p 13-24. Paragon. Waxman, Nach. 2004. Recipes. The Oxford Encyclopedia of Food And Drink in America, pages 247-250. Oxford University Press. Extra (advanced papers if you're thinking about a final project in this area): Cotter, Colleen. 1997. Claiming a Piece of the Pie: How the Language of Recipes Defines Community. In Recipes for Reading: Community Cookbooks, Stories, Histories, ed. by Anne L. Bower. University of Massachusetts Press. p 51-72. Google Books version Culy, Christopher. 1996. 'Null objects in English recipes' Language Variation and Change 8.1, 91-124. Lakoff, Robin. 2006. Identity a la Carte; or, You Are What You Eat.In Discourse and identity (Studies in interactional sociolinguistics)edited by Anna De Fina, Deborah Schiffrin, Michael Bamberg. pp 147-165. Cambridge University Press.
2	Jan 19	Background On Semantics: What is the difference between a Cup and a Mug? Shaul, David L. and Louanna Furbee. 1998. Language and Culture. Prospect Heights, IL: Waveland Press. p 67-73: Semantics Wittgenstein, Ludwig. 1945. Philosophical Investigations. Paragraphs #66 and 67
3	Jan 24	HW 3	Food and Semantics: The Meaning of Cooking Words (or, What's the difference between roasting and baking?) Lehrer, Adrienne. 1972. Cooking Vocabularies and the Culinary Triangle of Levi-Strauss. Anthropological Linguistics. 14:155-171 Extra (advanced papers if you're thinking about a final project in this area): Levi-Strauss, Claude. 1965/1966. The Culinary Triangle (translation by Peter Brooks of Le Triangle culinaire),Partisan Review 33, no. 4 (Fall 1966) 586-595. This copy from Food and Culture: A Reader, 2nd edition, ed. by Carole Counihan and Penny Van Esterik. Routledge, 2008pp 36-43.Online copy on Google Books.
Food Language, Psycholinguistics, and Cognitive Science
3	Jan 26	Perception and Language: Describing Wine Hyman, Erin. 2011. What Wine-Speak Says About Us. SFMOMA Open Space Blog, March 24, 2011. Lehrer, Adrienne. 2008 manuscript. Wine and Conversation: A New Look. Ann Noble's Aroma Wheel (this will be handed out, it's not a reading) Extra (advanced papers if you're thinking about a final project in this area): Lehrer, Adrienne. 1983.Wine and Conversation, pp 3-53. Indiana University Press.
4	Jan 31	HW 4	Does language influence perception of smell/taste/color? Boroditsky, L. 2009. How does our language shape the way we think? In Brockman (Ed.) What's Next? Dispatches on the Future of Science. Vintage Press. Burenhult, Niclas and Majid, Asifa. 2011.Olfaction in Aslian Ideology and Language.The Senses and Society, Volume 6, Number 1, March 2011 , pp. 19-29 Extra (advanced papers if you're thinking about a final project in this area): Hilário de Sousa. 2011.Changes in the Language of Perception in CantoneseThe Senses and Society, Volume 6, Number 1, March 2011 , pp. 38-47 Winawer, J., Witthoft, N., Frank, M., Wu, L., Wade, A., and Boroditsky, L. 2007.Russian blues reveal effects of language on color discrimination. PNAS published April 30, 2007, 10.1073/pnas.0701644104 Gil Morrot, Frédéric Brochet and Denis Dubourdi. 2001. The Color of Odors. Brain and Language, Volume 79, Issue 2 , 309-320.
4	Feb 2		Sound Symbolism and Food Names Yorkston, Eric and Geeta Menon. 2004. A Sound Idea: Phonetic Effects of Brand Names on Consumer Judgements. Journal of Consumer Research, 31:43-51. Jurafsky, Dan. Ice Cream.Read the last half (after 'As for the names of the flavors'). Extra (advanced papers if you're thinking about a final project in this area): Jamie Ward and Julia Simner. 2003.Lexical-gustatory synaesthesia: linguistic and conceptual factorsCognition 89, 237-261. Youtube video
5	Feb 7	Food and Metaphor: (or, Why does your mom call you 'honey'?) Lakoff, George and Mark Johnson. 1980. Metaphors We Live By. University of Chicago, pages 3-60. Caitlin Hines. 1999. Rebaking the Pie: The WOMAN AS DESSERT Metaphor.In Reinventing Identities: The Gendered Self in Discourse,Edited by Bucholtz, M. and Liang, AC and Sutton, L.A.Oxford University Press. online copy at Google Books Extra (advanced papers if you're thinking about a final project in this area): Zhou, Minglang. 2000. Metalinguistic awareness in linguistic relativity: Cultural and subcultural practicesacross Chinese dialect communities. In Explorations in Linguistic Relativity,Pütz, Martin and Marjolijn H. Verspoor (eds.), pp 345-363. Online copy on Google books Werning, M., Fleischhauer, J. and Beseoglu, H.. 2006.The Cognitive Accessibility of Synaesthetic Metaphors. Proceedings of the 28th Annual Conference of the Cognitive Science Society.2365--2370.
5	Feb 9	Food Language, Cultural Capital, and Socio-Economic Class Joshua Freedman and Dan Jurafsky. 2011. Authenticity in America: Class Distinctions in Potato Chip Advertising. Gastronomica 11, 4: 46-54. Gimpert, Ben. 2011. What is There to Eat Around Here? Or, Why Clams are Bourgeois
6	Feb 14	HW 5	Food Language, Cultural Capital, and Socio-Economic Class Johnston and Baumann. 2007. Democracy versus Distinction: A study of omnivorousness in gourmet food writing. American Journal of Sociology 113:165-204. Krumme, Coco. 2009. Velvety Chocolate With a Silky Ruby Finish. Pair With Shellfish:Ridiculous wine descriptors may reveal more about a bottle's price than its flavor.Slate, Feb. 23, 2011.
6	Feb 16		Dialect, Variation, and Food Vocabulary Labov, William. 1972. The Social Stratification of (r) in New York City Department Stores.In Labov, W. 1972. Sociolinguistic Patterns (Philadelphia, PA: University of Pennsylvania Press) pp 43-54.(Also in Coupland and Jaworski 1997). online copy at Google books Pop versus Soda:http://popvssoda.com:2998/countystats/total-county.html Page from The Atlas of North American English on Carbonated beverage isoglosses.
Food and Historical Linguistics
7	Feb 21	Project Idea	Food Words, Etymology, and History Xavier Perrier, Edmond De Langhe, Mark Donohue, Carol Lentfer, Luc Vrydaghs, FrÃ©dÃ©ric Bakry, FranÃ§oise Carreel, Isabelle Hippolyte, Jean-Pierre Horry, Christophe Jenny, Vincent Lebot, Ange-Marie Risterucci, Kodjo Tomekpe, Hugues Doutrelepont, Terry Ball, Jason Manwaring, Pierre de Maret, and Tim Denham. 2011.Multidisciplinary perspectives on banana (Musa spp.) domesticationPNAS 2011. Jurafsky, Dan. 2009. Ketchup. The Language of Food. Jurafsky, Dan. 2009. Ceviche, Escabeche, Fish and Chips. The Language of Food.
7	Feb 23	Writing Day
8	Feb 28	The Grammar of Cuisine Y. Ahn and S. E. Ahnert and J. P. Bagrow and A. Barabasi. 2011.Flavor network and the principles of food pairing. Scientific Reports 1, 196, 1-6. Claude Levi-Strauss. 1963. Structural Anthropology. page 86-87online copy at Google Books Rozin, Elisabeth and Paul Rozin. 2005. Culinary Themes and Variations. p 34-41.originally in Natural History, Feb 1981, p 6-14. Taken from The Taste Culture Reader, edited by Carolyn Korsmeyer. Oxford: Berg. Jurafsky, Dan. 2009. Dessert. The Language of Food. Extra (advanced papers if you're thinking about a final project in this area): Rozin, Elisabeth 2005. Flavor Principes: Some Applications p 42-48. The Taste Culture Reader, edited by Carolyn Korsmeyer. Oxford: Berg. Roland Barthes. 1961. Toward a Psychosociology of Contemporary Food Consumption. Originallypublished as 'Vers une psycho-sociologie de l'alimentation moderne' inAnnales: Economies, Societes, Civilisations 5 September-October, pp. 977-986.This copy from Food and Culture: A Reader, 2nd edition, ed. by Carole Counihan and Penny Van Esterik. Routledge, 2008, pp 28-35. Douglas, Mary, and Michael Nicod. 1974. Taking the Biscuit: the structure of British meals. New Society 30:744-747.
Food and Phonetics
8	Mar 1	Project Outline	Drunken Speech, the Exxon Valdez case, and Phonetics Hollien, H., DeJong, G., Martin, C. A., Schwartz, R. and Liljegren, K. Effects of ethanol intoxication on speech suprasegmentals. Journal of the Acoustical Society of America 110, 3198 - 3206.Brief note in Nature here:http://www.nature.com/news/2001/011220/full/news011220-10.html Extra (advanced papers if you're thinking about a final project in this area): Johnson, K., Pisoni, D. and Bernacki, R. 1990. Do voice recordings reveal whether a person is intoxicated?: A case study. Phonetica. 47: 215-237.
9	Mar 6		Class-Chosen Topic
9	Mar 8	Class-Chosen Topic 2
10	Mar 13		Dennis Katelyn Alison Jenna Mónica Sarah E
10	Mar 15		Julia Catherine Sarah C Asia Linda and Debra Clara
F	Mar 19		Monday: Final paper due at 12 noon