Affiliation
Tandem-Professor for Sustainability Communication at the Environmental Campus Birkenfeld of Trier University of Applied Sciences & Project Leader for Sustainability Communication at the Europäische Akademie Otzenhausen gGmbH (the NGO European Academy Otzenhausen).
Highest degree
PhD in English Linguistics, 2022, Saarland University, Germany
Areas of specialization
Discourse analysis (multimodal, corpus-based), intercultural communication, English as a lingua franca, business communication (especially via social media), video-mediated communication, pragmatics, corpus linguistics, innovative teaching methods, language and identity – and, of course, linguistics of food
Institutional website
https://www.umwelt-campus.de/ml.brunner
Email address
ml.brunner (at) umwelt-campus.de
Research interests in the field of Linguistics of Food (LOF)
Cultural identities, non-verbal behavior, multilingual elements/code-switching, evaluation and stance, definitions, and other discourse patterns
Data and language(s) used in my data
LOF-related publications
LOF-related publications I consider a must-read
a. Gerhardt, Cornelia; Maximiliane Frobenius; and Susanne Ley (eds). 2013. Culinary Linguistics [Culture and Language Use 10]. Amsterdam: Benjamins.
b. Rüdiger, Sofia; and Susanne Mühleisen (eds.). 2020. Talking about Food. The social and the global in eating communities. Amsterdam: Benjamins.
c. Szatrowski, Polly E. (ed.). 2014. Introduction to Language and Food: Verbal and nonverbal experiences [Pragmatics & Beyond New Series 238]. Amsterdam: John Benjamins Publishing Company.
Willingness to be a guest speaker (e.g., in a colleague’s class, at a symposium)
YES
In addition
Beyond the linguistics of food, I am also interested in food itself – I love exploring food from other cultures and taking pictures of all the beautiful culinary experiences I make.
Tandem-Professor for Sustainability Communication at the Environmental Campus Birkenfeld of Trier University of Applied Sciences & Project Leader for Sustainability Communication at the Europäische Akademie Otzenhausen gGmbH (the NGO European Academy Otzenhausen).
Highest degree
PhD in English Linguistics, 2022, Saarland University, Germany
Areas of specialization
Discourse analysis (multimodal, corpus-based), intercultural communication, English as a lingua franca, business communication (especially via social media), video-mediated communication, pragmatics, corpus linguistics, innovative teaching methods, language and identity – and, of course, linguistics of food
Institutional website
https://www.umwelt-campus.de/ml.brunner
Email address
ml.brunner (at) umwelt-campus.de
Research interests in the field of Linguistics of Food (LOF)
Cultural identities, non-verbal behavior, multilingual elements/code-switching, evaluation and stance, definitions, and other discourse patterns
Data and language(s) used in my data
- ViMELF - A Corpus of Video-Mediated English as a Lingua Franca Conversations (http://umwelt-campus.de/case), a corpus of intercultural video-mediated conversations using English as a lingua franca
- German Taster Lunches (2016) (see Szatrowski 2014 for set-up), consisting of three triads recorded while tasting three courses (Japanese, Senegalese, German), the language used is German and German dialect
- Use of different data is planned, especially social media
LOF-related publications
- Brunner, Marie-Louise. 2019. “You’ll need help from your adult assistant” – Readership accommodation in children’s recipes. Text & Talk 39 (4), 441-463.
- Brunner, Marie-Louise; and Stefan Diemer. 2017. The British and American Breakfast – Cultural contours and intercultural functions. Jahrbuch Kulinaristik 1: 363-367.
- Brunner, Marie-Louise; Stefan Diemer; and Selina Schmidt. 2014. "Like, Pasta, Pizza and Stuff" – New Trends in Online Food Discourse. CuiZine: The Journal of Canadian Food Cultures / Revue des cultures culinaires au Canada. DOI: 10.7202/1026769ar. Full text: https://www.erudit.org/fr/revues/cuizine/2014-v5-n2-cuizine01533/1026769ar/.
- Diemer, Stefan; and Marie-Louise Brunner. 2018. Das britische und das amerikanische Frühstück - Kulturelle Konturen und interkulturelle Funktionen. Kulinaristik des Frühstücks - Breakfast across cultures, ed. by Alois Wierlacher, 115-134. München: Iudicium.
- Diemer, Stefan; and Marie-Louise Brunner. 2020. "Tell me about food and I tell you who you are" - Expert identity in intercultural food discourse via Skype. Talking about Food. The social and the global in eating communities, ed. by Sofia Rüdiger and Susanne Mühleisen, 167-187. Amsterdam: Benjamins.
LOF-related publications I consider a must-read
a. Gerhardt, Cornelia; Maximiliane Frobenius; and Susanne Ley (eds). 2013. Culinary Linguistics [Culture and Language Use 10]. Amsterdam: Benjamins.
b. Rüdiger, Sofia; and Susanne Mühleisen (eds.). 2020. Talking about Food. The social and the global in eating communities. Amsterdam: Benjamins.
c. Szatrowski, Polly E. (ed.). 2014. Introduction to Language and Food: Verbal and nonverbal experiences [Pragmatics & Beyond New Series 238]. Amsterdam: John Benjamins Publishing Company.
Willingness to be a guest speaker (e.g., in a colleague’s class, at a symposium)
YES
In addition
Beyond the linguistics of food, I am also interested in food itself – I love exploring food from other cultures and taking pictures of all the beautiful culinary experiences I make.