Golato2024
| Golato2024 | |
|---|---|
| BibType | ARTICLE |
| Key | Golato & Golato 2024 |
| Author(s) | Peter Golato, Andrea Golato |
| Title | When you may say so yourself: The form and function of assessments in a French cooking show |
| Editor(s) | |
| Tag(s) | EMCA |
| Publisher | Verlag für Gesprächsforschung |
| Year | 2024 |
| Language | English |
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| Month | |
| Journal | Gesprächsforschung - Online-Zeitschrift zur verbalen Interaktion |
| Volume | 25 |
| Number | |
| Pages | 100-129 |
| URL | Link |
| DOI | |
| ISBN | ISSN 1617-1837 |
| Organization | |
| Institution | |
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| Chapter | |
Abstract
This conversation analytic study analyzes assessments in the context of a French cooking show. The show's chef and co-host can be seen to assess both food that one or the other of them has prepared, and the carrying out of recipe-related steps or techniques. These assessments take the form of either elicited or spontaneous as- sessments, the latter being produced either by self or other. While either the chef or the co-host could potentially take credit for the positively-assessed food (many of these assessments could potentially be oriented to as a compliment), neither the chef nor the co-host treat them as compliments. As our analysis shows, assessments in- deed have other interactional functions: First, they serve to structure the interaction in that they mark transitions between recipe steps or bring the topic of the talk back to the food item after an aside. Additionally, they have a pedagogical function in that they are produced during and after cooking demonstrations. Finally, they are associated with the sensual experience of either the entire dish or its ingredients. The analysis further reveals that certain turn designs tend to be associated with each function. Moreover, there are distributional differences in the turn design of the assessments and the response patterns employed by the chef and co-host. We pro- pose that these differences reflect how the role of expert or authority is talked into existence.
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