230423 La culture culinaire mise en textes : analyse, production et didactisation (S) (SoSe 2023)
Contents, comment
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Le séminaire sera donné en français.
Les thèmes et types de textes suivants seront traités :
- Guides culinaires
- Recettes (approche diachronique => du Moyen Âge jusqu'à nos jours)
- Émissions de cuisine et vlogs culinaires
- Formes de mise en scène de la nourriture et du comportement alimentaire dans les textes de fiction
- Problèmes de traduction dans le secteur de la restauration
- Projets culinaires dans l'enseignement des langues étrangères
Bibliography
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Cölfen, Hermann und Universitätsverlag Rhein-Ruhr OHG. Brot und Spiele - Sprache, Kochen und Essen. Wiesbaden, Deutschland, Deutscher Universitätsverlag, 2015.
Csáky, Moritz und Georg-Christian Lack. Kulinarik und Kultur: Speisen als kulturelle Codes in Zentraleuropa. 1. Auflage, Böhlau Wien, 2014.
Gyr, Ueli und Hengartner. Schnittstelle Alltag: Studien zur lebensweltlichen Kulturforschung. Ausgewählte Aufsätze. Weinheim, Deutschland, Beltz Verlag, 2013.
Kucis, Vlasta. Translation in Theorie und Praxis (DaZ und DaF in der Diskussion, Band 8). Peter Lang GmbH, Internationaler Verlag der Wissenschaften, 2022.
Marti, Alexandra, Planelles Iváñez, Montserrat, Sandakova, Elena. Langues, cultures et gastronomie : communication interculturelle et contrastes / Lenguas, culturas y gastronomía: comunicación intercultural y contrastes. Berlin, Deutschland: Peter Lang Verlag, 2019.D'autres ouvrages scientifiques seront annoncés au cours du séminaire.
Teaching staff
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Subject assignments
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- Type(s) / SWS (hours per week per semester)
- Seminar (S) / 2
- Department
- Fakultät für Linguistik und Literaturwissenschaft
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