Sensory Adjectives in the Discourse of Food

A frame-semantic approach to language and perception

| University of Basel
HardboundAvailable
ISBN 9789027239075 | EUR 90.00 | USD 135.00
 
e-Book
ISBN 9789027268808 | EUR 90.00 | USD 135.00
 
Sensory Adjectives in the Discourse of Food presents a frame-based analysis of sensory descriptors. This book investigates the identification and usefulness of conceptual frames in three respects: First, an analysis of scientific language use shows that a semantic interpretation of the adjectives is dependent on the operationalizations performed in the field of sensory science. Second, a systematic frame semantic analysis of the descriptors sheds light on how meaning is constructed with regard to the lexemes’ wider context, from the utterance to the text type. Third, a comparison with German descriptors tests the applicability of a frame from one language to another (English – German). Framing presents itself as a means to capture the knowledge representation that underlies a particular discourse. With its detailed linguistic analyses and its interdisciplinary treatment of framing across discourse (specialized vs. public discourse), this book is interesting for researchers working within cognitive linguistics, terminology, and sensory science.
Publishing status: Available
Table of Contents
“The role of context in the modulation of lexical items in usage events is extremely important both from a linguistic and conceptual perspective. In this regard, Catherine Diederich’s book is an impressive achievement and very timely since it addresses the linguistic embedding of the sensory descriptors of food items and the event frames in which they are activated. The methodology used combines the best of recent approaches to cognitive semantics and corpus analysis. Her cross-linguistic study of the experiential framing of sensory adjectives in food discourse highlights the translational value of semantic frames and provides valuable insights into domain-specific meaning and the analysis of conceptual structure.”
“This work presents a semantic analysis on two different levels: On the one hand, it contrasts the different usages of sensory adjectives in scientific and everyday discourse. On the other hand, it compares the English lexemes crispy and crunchy with their assumed German equivalents knusprig and knackig. This leads to an improved understanding of linguistic encodings of sensory perception, and it advances the linguistic investigation of the language of taste, an area of research still in its early stages.”
Cited by

Cited by 15 other publications

No author info given
2019.  In Sensory Linguistics [Converging Evidence in Language and Communication Research, 20], Crossref logo
No author info given
2019.  In Sensory Linguistics [Converging Evidence in Language and Communication Research, 20],  pp. 235 ff. Crossref logo
CABALLERO, ROSARIO & CARITA PARADIS
2020. Soundscapes in English and Spanish: a corpus investigation of verb constructions. Language and Cognition 12:4  pp. 705 ff. Crossref logo
Dubois, Danièle
2017. How words for sensory experiences become terms. Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication 23:1  pp. 9 ff. Crossref logo
Hayashi, Reiko
2019. Categorization for occasioned semantics: Reanalysis of a Japanese Yamagata 119 emergency call. Discourse Studies 21:5  pp. 495 ff. Crossref logo
Johnson, Tamara M. & Simone E. Pfenninger
2021. Tasty words: Using frame semantics to enhance consumer liking of potato chips and apples. International Journal of Applied Linguistics 31:1  pp. 79 ff. Crossref logo
López Arroyo, Belén & Roda P. Roberts
2020. What wine descriptors really mean A comparison between dictionary definitions and real use. Journal of Wine Research 31:4  pp. 301 ff. Crossref logo
López Arroyo, Belén & Lucía Sanz Valdivieso
2022. The phraseology of wine and olive oil tasting notes. Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication 28:1  pp. 37 ff. Crossref logo
Raak, Norbert, Klaus Dürrschmid & Harald Rohm
2020.  In Textural Characteristics of World Foods,  pp. 335 ff. Crossref logo
Ramón, Noelia & Belén Labrador
2018. Selling cheese online. Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication 24:2  pp. 210 ff. Crossref logo
Terentyeva, Elena, Marina Milovanova, Elena Pavlova, S. Cindori, O. Larouk, E.Yu. Malushko, L.N. Rebrina & N.L. Shamne
2018. Genre System of English Language Restaurant Online Discourse. SHS Web of Conferences 50  pp. 01179 ff. Crossref logo
Toratani, Kiyoko
2022.  In The Language of Food in Japanese [Converging Evidence in Language and Communication Research, 25],  pp. 2 ff. Crossref logo
Uno, Ryoko, Fumiyuki Kobayashi, Kazuko Shinohara & Sachiko Odake
2022.  In The Language of Food in Japanese [Converging Evidence in Language and Communication Research, 25],  pp. 56 ff. Crossref logo
Wiggins, Sally & Leelo Keevallik
2021. Enacting Gustatory Pleasure on Behalf of Another: The Multimodal Coordination of Infant Tasting Practices. Symbolic Interaction 44:1  pp. 87 ff. Crossref logo
Winter, Bodo
2016. Taste and smell words form an affectively loaded and emotionally flexible part of the English lexicon. Language, Cognition and Neuroscience 31:8  pp. 975 ff. Crossref logo

This list is based on CrossRef data as of 14 may 2022. Please note that it may not be complete. Sources presented here have been supplied by the respective publishers. Any errors therein should be reported to them.

Subjects & Metadata
BIC Subject: CFG – Semantics, Pragmatics, Discourse Analysis
BISAC Subject: LAN009000 – LANGUAGE ARTS & DISCIPLINES / Linguistics / General
ONIX Metadata
ONIX 2.1
ONIX 3.0
U.S. Library of Congress Control Number:  2014046972 | Marc record