Chefs, Waitresses, Patrons, and Critics: The Discursive Representation of Social Actors in Restaurant Guides (Brussels, 1960-2000)

Steven Van den Berghe

Research output: Contribution to journalArticle

Abstract

The restaurant is a place of various social interactions, not only between patrons, but also between owners and staff. The representation of these interactions in one particular literary genre, the restaurant review, is of particular interest. Through the use of linguistic methods such as frequency and collocational analysis, a number of discursive transformations are uncovered. The most striking discovery is the near-disappearance of references to particular social actors and the relations of power between them throughout the 1980’s and 1990’s as compared with the two previous decades. One possible explanation focuses on the changed nature of restaurant guide publishing.
Original languageEnglish
Pages (from-to)173-194
JournalFood & History
Volume10
Issue number1
DOIs
Publication statusPublished - 2012

Keywords

  • discourse analysis
  • food studies
  • restaurants
  • corpus linguistics

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