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RENCANA PERKULIAHAN SEMESTER (RPS)
No. Dokumen No Revisi Tanggal Terbit
0 2 September 2019

Mata Kuliah (Kode MK) : CULINARY LINGUISTICS SKS : 2 Semester : 6

Program Studi : Tadris Bahasa Inggris Dosen : NINA HAYUNINGTYAS, M Pd.
Deskripsi Mata Kuliah : Culinary linguistics, a sub-branch of applied linguistics, is the study of food and language across various
interdisciplinary fields such as linguistic, anthropology, sociolinguistics, and consumption politics and
globalisation.[
Capaian Pembelajaran : Upon the completion of the course, students are expected to learn some topic areas covered with range from
methodology in culinary linguistics, about food politics, language and food service, and also linguistics in food
preparation.

MEETING TOPICS
1 Introduction
2 Methodology of Culinary Linguistics: written and
spoken language
3 Methodology of Culinary Linguistics: visual
 language
4 Culture And Language
5 English vocabulary to describe food (food and
language)
6 Food Politics: Product Labelling and Health
7 Food Politics: Product Labelling and
Environmentalism
8 Mid Term Test
9 Language and Food Service: Menus
10 Language and Food Service: Food Reviews
11 Linguistics in Food Preparation: Food Blogs 1
12 Linguistics in Food Preparation: Food Blogs 2
13 Recipes
14 Cooking Shows
15 Review
16 Final Test
 DAFTAR PUSTAKA

1. Jurafsky, Dan (August 22, 2014). "The secret language of food". Financial Times.
2. Jurafsky, Dan (2014). The language of food: A linguist reads the menu. WW Norton & Company.
3. Gerdhardt, Cornelia; Frobenius, Maximiliane; Ley, Susanne, eds. (July 4, 2013). ""When making pie, all ingredients must be
chilled.Including you: Lexical, syntactic and interactive features in online discourse—a synchronic study of food blogs"". Culinary
Linguistics: The chef's special. John Benjamins Publishing Company. pp. 53–82. ISBN 978-9027202932.
4. Gerdhardt, Cornelia; Frobenius, Maximiliane; Ley, Susanne, eds. (July 4, 2013). "Passionate about food: Jamie and Nigella and the
performance of food-talk". Culinary Linguistics: The chef's special. John Benjamins Publishing Company. pp. 53–82. ISBN 978-
9027202932.

Disusun Oleh: Diperiksa Oleh: Disahkan Oleh:

Dosen Pengampu Ketua Program Studi Lembaga Penjaminan Mutu Wakil Dekan 1 FTIK

Nina Hayuningtyas, M Pd. As’ari, M.A., M.Ed Dr. Saihan Dr. Mashudi, M.Pd