Sensory Adjectives in the Discourse of Food

A frame-semantic approach to language and perception

| University of Basel
ISBN 9789027239075 | EUR 90.00 | USD 135.00
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
List of tables
List of figures
Chapter 1. Introduction
Chapter 2. Researching language and perception
Chapter 3. Scientific Discourse
Chapter 4. Framing meaning
Chapter 5. Framing crispy and crunchy in everyday discourse
Chapter 6. Framing sensory descriptors: Crispy and crunchy in food science
Chapter 7. Cross-linguistic framing: The German sensory adjectives knackig and knusprig
Chapter 8. Conclusion
Appendix I
Appendix II
Author index
Subject index
“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 other publications

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2017. How words for sensory experiences become terms. Terminology 23:1  pp. 9 ff. Crossref logo
Hayashi, Reiko
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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 24:2  pp. 210 ff. Crossref logo
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BIC Subject: CFG – Semantics, Pragmatics, Discourse Analysis
BISAC Subject: LAN009000 – LANGUAGE ARTS & DISCIPLINES / Linguistics / General
U.S. Library of Congress Control Number:  2014046972