GURT 2025 Program
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Friday, February 28 |
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9:30 a.m. – 5:30 p.m. |
Registration Table Open ICC Galleria (3rd Floor) |
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10:30 – 11:30 a.m. |
Data Workshop Sessions ICC 101, 106, 107 Georgetown University faculty and doctoral students will lead interactive workshops of data related to language and food. |
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11:30 a.m. – 1:00 p.m. |
Lunch Break |
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1:00 – 2:00 p.m. |
A Toast to Conversational Style and Deborah Tannen ICC 115 Cynthia Gordon, Alla Tovares, Gwynne Mapes, and Hanwool Choe will discuss how Deborah Tannen’s analysis of a Thanksgiving dinner conversation in her book Conversational Style: Analyzing Talk Among Friends has influenced their research on language and food. This will be followed by remarks by Deborah Tannen. |
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2:00 – 3:15 p.m. |
Afternoon Reception ICC Galleria (3rd Floor) |
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Concurrent Sessions |
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Food Advertising and Branding ICC 103 Chair: Abby Killam |
Food Literature and History ICC 105 Chair: Daniel Stewart |
Food, Education, and Learning ICC 107 Chair: Claire Henderson |
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3:30 – 4:00 p.m. |
Michael Guarino Constructing Non-Vegan Consumer Identities through Stancetaking, Framing, and Positioning in Plant-Based Food Ads |
John Edward Alfonso Culinary Insights from a Colonial Dictionary: Exploring Food Heritage through Fr. Diego Bergaño’s 1732 Vocabulario de Pampango en Romance |
Nilima Mow Excluded at the Table: Navigating Halal Food Accessibility as a Muslim PhD Student at Academic Conferences |
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4:05 – 4:35 p.m. |
Jungyoon Koh and Hannah Fedder Williams “To see Napa lick the bowl clean makes me a very happy dog dad”: Ideologies of food and family in pet food advertisements |
Kelly Spring Men in the Kitchen: An Examination of WWII British Food Rationing and Gendered Language |
Irina Golubeva Defining Culture through ‘Language’ and ‘Food’: A Study of Undergraduate Students’ Conceptualizations of the Cultural Concept |
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4:40 – 5:10 p.m. |
Irene Theodoropoulou From moussaka to Michelin: Linguistic flavors and semiotic savors in branding Athens as a gastronomic haven |
Aryehi Bhushan The edible corpus: Authorship, agency, and discourses of “consumability” in the global literary marketplace |
Nadja Tadic and Jing Xue Orienting to global capitalism in mundane classroom talk about food |
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5:15 – 5:45 p.m. |
Rachel Milito ¡Probá la Pileta de Cheddar, che! Spanish second person singular forms in the digital advertising of multinational fast-food chains |
Emanuela Di Venuta On the verb in Italian language of food: A first investigation |
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6:00 – 7:15 p.m. |
Welcome Remarks (Dr. Cynthia Gordon) Plenary Session: Dr. Camilla Vásquez (University of South Florida) ICC Auditorium (2nd Floor) Language Takes a Backseat?: Multimodal Food Evaluation in TikTok Food Reviews |
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7:15 – 8:15 p.m. |
Evening Reception ICC Galleria (3rd Floor) |
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Saturday, March 1 |
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8:30 – 9:30 a.m. |
Coffee and Breakfast ICC Galleria (3rd Floor) |
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9:30 – 10:30 a.m. |
Plenary Session: Dr. Alla Tovares (Howard University) ICC Auditorium (2nd Floor) “Victory in the borshch war is ours”: Food and language as weapons in the Russian-Ukrainian military conflict |
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10:30 – 10:45 a.m. |
Coffee Break ICC Galleria (3rd Floor) |
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Concurrent Sessions |
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Food in Linguistic and Semiotic Landscapes ICC 102 Chair: Kylie Lance |
Food Discourse on Social Media ICC 105 Chair: Hannah Fedder Williams |
Colloquium: Food, Language, and Cultural Diplomacy ICC 107 |
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10:45 – 11:15 a.m. |
Xinyue Lu and Zhongfeng Tian Analyzing Multilingual Restaurant Signage in the Linguistic Landscape: A Translanguaging Perspective |
Lame Kenalemang-Palm Framing Healthy Eating on TikTok: A Multimodal Critical Discourse Analysis of #HealthyRecipes |
Chairs: Sacramento Rosello-Martinez and Glória Alhinho Discussants: Maria Espada, Rebecca Ingram, Yanet Acosta, Timothy Walker, and Rosi Song |
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11:20 – 11:50 a.m. |
Kylie Lance, Eunae Kim and Andrew Hogle Language, Heritage, and Food of the Korean Diaspora in Annandale and Centreville, VA: How Food Signage Indexes the Homeland |
Chloe Evered |
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11:55 a.m. – 12:25 p.m. |
Jorge Sandoval and Isaac Galassi Language (varieties) and nations: A multimodal analysis of the semiotic and linguistic landscape of Santiago de Chile’s Downtown |
Katya Soloveva Woodyard Food, Identity, and Post-Soviet Migrant Instagram Discourse in Germany: A Systemic Functional Linguistics-Based Analysis |
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12:30 – 1:00 p.m. |
Joseph Comer Doom metal scripts, Japanese taxis and ‘the lifestyle of pizza’: The semiofoodscape of an independent pizzeria |
Hanwool Choe “Not lower class, lazy class”: Food loathing as class abjection and distinction via Instagram comments |
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1:00 – 2:30 p.m. |
Lunch Break |
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Concurrent Sessions |
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Food Discourse and Politics ICC 102 Chair: Michael Guarino |
The Language of Menus and Recipes ICC 105 Chair: Abby Killam |
Food Descriptions and Evaluations ICC 107 Chair: Jing Xue |
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2:30 – 3:00 p.m. |
Brandon Barr (Anti)elitism and Multimodal Cohesion in Far-Right Food Discourse: Fox News and the case of Raw Egg Nationalism |
Katharina Vajta From Dialect to Dining: Exploring Language and Identity in the Alsatian foodscape |
Jon Coltz Apprehension: The ‘working out’ of one’s stance in focus groups on food |
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3:05 – 3:35 p.m. |
Ping-Hsuan Wang Milk Tea and Bananas for Political Branding in Taiwan’s Presidential Instagram Discourse |
Ariana Gunderson From words to food: On code choice and the role of the recipe |
Susan Tamasi and Allison Burkette All the Mouthfeels: The Changing Language of Wine Reviews |
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3:40 – 4:10 p.m. |
Jennifer Sclafani “Jerk chicken in New England”: Intersecting discourses, definitions, and experiences with “food justice” in talk show discourse |
Adrienne Harrington Stories Full of Recipes, Recipes Full of Stories |
Cornelia Gerhardt Exgredients – “Vegan, gluten-free, no artificial flavours” |
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4:20 – 5:20 p.m. |
Poster Session ICC Galleria (3rd Floor) Chun-Mei Chen, Linguistic Identity in Indigenous Food and Grandma’s Kitchen Marilia Ferreira, Traditional Indigenous Food and Sustainability for a Green Future in the Amazon Mércia Flannery, Cultural expressions and identity in Brazilian foodie writings Nino Guliashvili, Nourishing Identity: How Food Metaphors Reflect National Identity in Georgian and English Cultures Yanlin Huang, Food Lexical Usage Among Ulanqab Jin Speakers Marielly M. Malagoli and Waldemar F. Netto, Narratives, gender and food: eating habits in contemporary Brazil Maya Ravindranath Abtahian, Savithry Namboodiripad, and Suganya Rajendran Schmura, Do you say chai, chaya, or tea?: Language, food, and ethnic identity Tianling Wan, Metaphorical eroticism in culinary language: A study of sexual implications in cooking recipes and user preferences |
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5:30 – 6:30 p.m. |
Plenary Session: Dr. Elinor Ochs and Dr. Tamar Kremer-Sadlik (University of California, Los Angeles) ICC Auditorium (2nd Floor) Commensality and the Limits of Autonomy in Late Liberal US Families |
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6:30 – 7:30 p.m. |
Reception ICC Galleria (3rd Floor) |
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Sunday, March 2 |
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8:30 – 9:30 a.m. |
Coffee and Breakfast ICC Galleria (3rd Floor) |
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Concurrent Sessions |
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Food and New Media ICC 102 Chair: Jackson Wolf |
Food Language Across the Lifespan ICC 105 Chair: Michael Guarino |
Taste, Distinction, and Inclusion in Food Discourse ICC 107 Chair: Cynthia Gordon |
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9:30 – 10:00 am |
Mark Visonà Food references as indicators of veracity and deception in negative online hotel reviews by humans vs. large language models |
Kaicheng Skinner Managing troubles of eating during mealtimes: How parents invoke nutrition in food directive and advice sequences |
Shonna Trinch and Edward Snajdr Don’t Play With Your Food!: Resisting Elitist “Distinction” in a Multi-Cultural Brooklyn |
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10:05 – 10:35 a.m. |
James Shepard What it Means for a Carnivore to be Ex-Vegan: Stancetaking, Presupposed Identity, and Conversion Narratives of an Anti-Vegan YouTuber |
Tara Schuwerk |
Gwynne Mapes Cold-Pressed Pouches and Bento Boxes: Constructing Good Taste in Children’s Food Discourse |
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10:40 – 11:10 a.m. |
Hakyoon Lee and Bumyong Choi From Eating Alone to Community Building: Analyzing Discursive Practices in Mukbang (eating show) |
Minghui Sun Dining, dress and distinction: Narrative analysis of shared identity construction among older adults in a retirement community |
Mackenzie Price Mexican Oregano, Mexican Pizza or Mexican Chocolate?: Bringing sociolinguistics and inclusive language to food media |
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11:15 – 11:45 a.m. |
Polly Szatrowski and Jonathan Coltz Food sustainability language and attitudes towards genetic modification in Japanese media |
Toshiko Hamaguchi “I am feeling nostalgic. I can picture the tea leaves!”: Food-related conversations in Japanese nursing home |
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12:00 – 1:15 p.m. |
Plenary Session: Dr. Martha Sif Karrebæk (University of Copenhagen) ICC Auditorium (2nd Floor) Danish food: Social meaning of rye bread, pork and herring from a linguistic ethnographic perspective Closing Remarks (Dr. Cynthia Gordon) |
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