As societies across the globe are becoming increasingly interwoven, so too is the world of food. This book examines the lives of such words in today's discourse on eating and drinking, focusing on foreign influences on culinary terms in English, and how words are born and evolve in a transcultural environment.

Jieun Kiaer is an Associate Professor of Korean Language and Linguistics at the University of Oxford. Her research interests include the formation of translingual/transcultural words and dynamic lexicons. She is particularly interested in the role of social media in the global lexicon. Kiaer is the series editor for Routledge Studies in East Asian Translation and has most recently published Translingual Words (Routledge, 2019).

Table of Contents

List of figures

List of tables

Preface

Acknowledgements

Introduction

Chapter 1. Food words as translingual words

Chapter 2. Early encounters: first-generation food words

Chapter 3. Fusion, localisation, and hybridity: second-generation food words

Chapter 4. Globalisation and social media: the global food words

Chapter 5. New words as cultural capital

Bibliography

Index