Affiliation
Highest degree
Privatdozent (post-doctoral degree), English Linguistics and Corpus Linguistics, 2008, Berlin University of Applied Sciences
Areas of specialization
Corpus Linguistics, Discourse Analysis, Web language, Social Media communication, English as a Lingua franca, History of English, Diachronic Morphology, Business communication, and culinary linguistics
Institutional website
http://umwelt-campus.de/s.diemer
Social media
Twitter: @DiemerStefan
Email
s.diemer (at) umwelt-campus.de
Research interests in the field of Linguistics of Food (LOF)
Interaction over and about food (both in-person and online), in particular humor, laughter, gestures, (dis)agreement, evaluation of food (in particular expression of liking and disliking), food in social media (in particular food blogs and Instagram), food and narrative, recipes as a genre, historical recipes, food discourse and food terminology, food and culture (e.g. the British and American breakfast in its cultural setting), food and identity, food-related languaging and linguistic creativity
Data and language(s) used in my data
I use English (also in an international context and as lingua franca) data for my web and social media food discourse research, for interaction I have a German-language dataset of Taster Lunches, for historical research I use Old, Middle and Early Modern English tests as well as Modern English written and social media data. Much of my social media data is also plurilingual.
LOF-related publications
Other LOF-related publications I consider a must-read
Courses I have developed/taught on the Linguistics of Food or related topics
Willingness to be a guest speaker (e.g., in a colleague’s class, at a symposium)
YES
Participation in other projects/special interest groups related to the Linguistics of Food
German Culinaristics Forum (in a more general sense, language and food is one of the focus areas)
In addition
I really like to cook, in particular to try out recipes, and talk about and over food, which I guess is not a prerequisite for researching food, but creates a lot of synergy. Everybody has something to say about food, so being in food research is a great conversation piece.
- Professor of International Business Communication & Digital Business, Trier University of Applied Sciences, Germany
- Associate Professor of English Linguistics, Saarland University, Germany
- Associate Professor of English Linguistics and Corpus Linguistics, Technical University Berlin, Germany
Highest degree
Privatdozent (post-doctoral degree), English Linguistics and Corpus Linguistics, 2008, Berlin University of Applied Sciences
Areas of specialization
Corpus Linguistics, Discourse Analysis, Web language, Social Media communication, English as a Lingua franca, History of English, Diachronic Morphology, Business communication, and culinary linguistics
Institutional website
http://umwelt-campus.de/s.diemer
Social media
Twitter: @DiemerStefan
s.diemer (at) umwelt-campus.de
Research interests in the field of Linguistics of Food (LOF)
Interaction over and about food (both in-person and online), in particular humor, laughter, gestures, (dis)agreement, evaluation of food (in particular expression of liking and disliking), food in social media (in particular food blogs and Instagram), food and narrative, recipes as a genre, historical recipes, food discourse and food terminology, food and culture (e.g. the British and American breakfast in its cultural setting), food and identity, food-related languaging and linguistic creativity
Data and language(s) used in my data
I use English (also in an international context and as lingua franca) data for my web and social media food discourse research, for interaction I have a German-language dataset of Taster Lunches, for historical research I use Old, Middle and Early Modern English tests as well as Modern English written and social media data. Much of my social media data is also plurilingual.
LOF-related publications
- 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.
- Brunner, Marie-Louise; Stefan Diemer; and Selina Schmidt. 2018b. “It’s always different when you look something from the inside” – Linguistic innovation in a corpus of ELF Skype conversations. Rethinking Linguistic Creativity in Non-native Englishes, ed by Sandra C. Deshors; Sandra Götz; and Samantha Laporte [Benjamins Current Topics 98], 193-220. Amsterdam: Benjamins.
- Brunner, Marie-Louise; and Stefan Diemer. 2018a. “You are struggling forwards, and you don’t know, and then you … you do code-switching…” – Code-switching in ELF Skype conversations. Journal of English as a Lingua Franca 7(1): 59-88. DOI: doi.org/10.1515/jelf-2018-0003.
- Brunner, Marie-Louise; Stefan Diemer; and Selina Schmidt. 2018a. "I mean ... we have good coffee in Italy ... why do we need Starbucks?" – ‘America’ in the construction and negotiation of European identities. (Pop) Cultures on the Move: Transnational Identifications and Cultural Exchange Between East and West, ed. by Astrid M. Fellner; Tetjana Ostapchuk; and Bärbel Schlimbach [Saravi Pontes 8], 17-33. Saarbrücken: universaar - Saarland University Press.
- Stefan Diemer; 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.
- Marie-Louise Brunner; and Stefan Diemer. 2017. The British and American Breakfast – Cultural contours and intercultural functions. Jahrbuch Kulinaristik 1(2017): 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.
- Diemer, Stefan. 2013. Recipes and food discourse in English – a historical menu. Culinary Linguistics [Culture and Language Use 10], ed. by Cornelia Gerhardt; Maximiliane Frobenius; and Susanne Ley, 139-156. Amsterdam: Benjamins.
- Diemer, Stefan; and Maximiliane Frobenius. 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 [Culture and Language Use 10], ed. by Cornelia Gerhardt; Maximiliane Frobenius; and Susanne Ley, 53-82. Amsterdam: Benjamins.
- Endlich verstehen: Geschmackssache - Warum machen wir beim Essen "hmmm" oder ihhh"?. Print. February 2015. Neon. Interview: Martina Kix. (Interview)
- Italiener kennen kein Spaghetti-Eis - Austausch über Essen bringt online neue Genuss-Kultur hervor (mit Marie-Louise Brunner). Print. 25 September 2014. Saarbrücker Zeitung: Campus-Spezial. Interview: Claudia Ehrlich. (Interview)
Other LOF-related publications I consider a must-read
- Gerhardt, Cornelia; Maximiliane Frobenius; and Susanne Ley. (eds.). 2013. Culinary Linguistics [Culture and Language Use 10]. Amsterdam: Benjamins.
- Jurafsky, Dan. 2014. The language of food: A linguist reads the menu. WW Norton & Company.
- Rüdiger, Sofia; and Susanne Mühleisen (eds.). 2020. Talking about Food: The social and the global in eating communities. Vol. 47. John Benjamins Publishing Company.
- Szatrowski, Polly E. (ed.). 2014. Language and Food: Verbal and nonverbal experiences. Vol. 238. John Benjamins Publishing Company.
Courses I have developed/taught on the Linguistics of Food or related topics
- Language and food (Technical University Berlin) MA Language and Communication
- Sections on Linguistics and Food in Advanced Seminars on Old English, Middle English, English for Special Purposes, Discourse Analysis (Saarland University) MA English Linguistics and Teacher Training (State Exam) English
Willingness to be a guest speaker (e.g., in a colleague’s class, at a symposium)
YES
Participation in other projects/special interest groups related to the Linguistics of Food
German Culinaristics Forum (in a more general sense, language and food is one of the focus areas)
In addition
I really like to cook, in particular to try out recipes, and talk about and over food, which I guess is not a prerequisite for researching food, but creates a lot of synergy. Everybody has something to say about food, so being in food research is a great conversation piece.