Universität Basel
Veranstalter:
Anne-Sophie Bories, Nils Couturier, Lara Nugues
Characterising humour in its different flavours gives rise to a variety of sensory metaphors, many of them food-related. Jokes can be tasty, cheesy, crusty, corny, sour, saucy, stale, canned, elaborate. Moreover, palatability is a common metaphor of a cultural production’s acceptability, and humour can demonstrate good or bad taste, sometimes depending at which end of an aggressive joke one stands.
Veranstaltung übernehmen als iCal
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