Developing wordlist of western food: a corpus-based approach

This research aimed to develop a Western Food Wordlist (WFWL) for classroom use in English for Specific Purposes (ESP) courses designed for food service and culinary students. The objectives were: 1) to create the WFWL using food-related texts, including cookbooks, recipe cards from a culinary college, and relevant websites, and 2) to refine the WFWL by integrating it with other general and technical corpora to develop a list of high-frequency words related to food. These objectives were achieved through a corpus linguistics approach. The Western Food Corpus (WFC) was constructed from various sources discussing food preparation, equipment, and, particularly, ingredients. The resulting wordlist underwent keyness analysis, lexical profiling, expert review, lemmatization, and categorization. The final WFWL consists of 299 words and is categorized to facilitate its use in ESP teaching practices for food service and culinary students in Thailand. This list is suitable for instructional use from the high school level and above.