Food for thought – or, what’s (in) a recipe? A diachronic analysis of cooking instructions
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
In: Culinary linguistics: the chef's special, S. 119-138
- Erschienen in
-
Culture and Language Use - Studies in Anthropological Linguistics ; 10
- Klassifikation
-
Hauswirtschaft und Familienleben
- Ereignis
-
Veröffentlichung
- (wo)
-
Augsburg
- (wer)
-
Universität Augsburg
- (wann)
-
2013
- Ereignis
-
Veröffentlichung
- (wo)
-
Amsterdam
- (wer)
-
John Benjamins
- (wann)
-
2013
- Urheber
- Beteiligte Personen und Organisationen
- DOI
-
10.1075/clu.10.05are
- URN
-
urn:nbn:de:bvb:384-opus4-565536
- Rechteinformation
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 14.08.2025, 08:53 UTC
Datenpartner
Dieses Objekt wird bereitgestellt von:
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Beteiligte
- Arendholz, Jenny
- Bublitz, Wolfram
- Kirner, Monika
- Zimmermann, Iris
- Gerhardt, Cornelia
- Frobenius, Maximiliane
- Ley, Susanne
- Universität Augsburg
- John Benjamins
Entstanden
- 2013
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