Kuroshima2014

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Kuroshima2014
BibType INCOLLECTION
Key Kuroshima2014
Author(s) Satomi Kuroshima
Title The structural organization of ordering and serving sushi
Editor(s) Polly E. Szatrouwski
Tag(s) EMCA, Japanese
Publisher John Benjamins
Year 2014
Language English
City Amsterdam / Philadelphia
Month
Journal
Volume
Number
Pages 54–75
URL Link
DOI 10.1075/pbns.238.03kur
ISBN
Organization
Institution
School
Type
Edition
Series
Howpublished
Book title Language and Food: Verbal and Nonverbal Experiences
Chapter

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Abstract

This paper explores the overall structural organization of dining activity by analyzing conversations videotaped in sushi restaurants in Japan. It illustrates that a single dining activity at a sushi restaurant has a structural organization that is composed of three phases: (1) an opening, (2) a continuing state of incipient ordering/ talk, and (3) a closing, which has a reference to the single overall unit of dining. These phases are constructed and delimited by conversational practices with bodily orientation through which dining parties demonstrate their orientation to the overall organization. This paper contributes to our understanding of people’s fine-tuned coordination through body and talk by utilizing projection and recognition of the other’s actions as a resource.

Notes