Difference between revisions of "Kuroshima2014"
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|Author(s)=Satomi Kuroshima; | |Author(s)=Satomi Kuroshima; | ||
|Title=The structural organization of ordering and serving sushi | |Title=The structural organization of ordering and serving sushi | ||
| − | |Editor(s)= | + | |Editor(s)=Polly E. Szatrouwski |
|Tag(s)=EMCA; Japanese | |Tag(s)=EMCA; Japanese | ||
|Key=Kuroshima2014 | |Key=Kuroshima2014 | ||
| Line 9: | Line 9: | ||
|Year=2014 | |Year=2014 | ||
|Language=English | |Language=English | ||
| − | |Booktitle=Language and | + | |Address=Amsterdam / Philadelphia |
| + | |Booktitle=Language and Food: Verbal and Nonverbal Experiences | ||
|Pages=54–75 | |Pages=54–75 | ||
| − | | | + | |URL=https://benjamins.com/catalog/pbns.238.03kur |
| + | |DOI=10.1075/pbns.238.03kur | ||
| + | |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. | ||
}} | }} | ||
Latest revision as of 08:50, 9 December 2019
| 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 | |
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
