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Grilled Cheese is a product of Village Compute

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screenshot: More than just eating: eating practices and mediated interaction in mukbang

flyer for the Food & Language Lab, sporting different kinds of donuts and the program
Program (Winter 2026/2027) - Season 11

October 30, 12:30-13:30 CET: Todd Allen (Kansai University)

Food, Drink and the Making of Hospitality in Japan’s Small Bars and Izakaya

November 27, 12:30-13:30 CET: Paul Victor Patinadan (Nanyang Technological University)

Echoing Food Voices: Cooking, Eating, and Savouring in Singaporean Palliation and Bereavement Care

December 18, 12:30-13:30 CET: Eva Triebl (University of Vienna)

"If I Ate That, I Would Be Huge": Appetite Displays and the Management of Thinness Online

January 29, 12:30-13:30 CET: Ashli Stokes (University of North Carolina at Charlotte)

Communicating Scotland through Food: From Devolution to Possible Futures

Call for Chapters
About the project:
We invite chapter proposals for an edited volume on the social and cultural significance of
small hospitality spaces, including independently operated or community-oriented bars, pubs,
cafés, coIee shops, tea houses, izakayas, neighbourhood restaurants, and related venues (see,
for example, Allen, 2025; Allen & Liu, 2024, 2025; Liu & Allen, 2022).
Such establishments are often understood as “third places”: everyday settings located
between home and work that support sociability, informal public life, and local connection
(Oldenburg, 1989). They can also be viewed as part of a community’s social infrastructure,
providing spaces in which people encounter others, sustain social ties, and participate in local
life (Klinenberg, 2018; Farrer, 2022, 2024). Although commercial in form, small hospitality
spaces frequently exceed a purely transactional function. They provide settings for ordinary
conversation, recognition, temporary respite, cultural exchange, and the development of
familiarity over time.
These venues provide a valuable setting for examining how hospitality is accomplished
in practice (Allen & Liu, 2025b). Through interaction among owners, staI, regulars, and
newcomers, talk, embodied conduct, routines, material arrangements, and shared
expectations shape hospitable experience. This highlights the aIective and relational
dimensions of commercial hospitality (Lugosi, 2008; Allen & Liu, 2025a), while showing how
such spaces support identity negotiation, cultural exchange, boundary management,
belonging, and community.
This volume brings together work from sociolinguistics, linguistic anthropology,
pragmatics, discourse analysis, ethnography, cultural studies, hospitality studies, tourism
studies, intercultural communication, and urban studies. It is especially interested in research
that connects close analysis of interaction with broader questions of place, mobility,
representation, identity, neighbourhood life, and cultur…