Sensory Adjectives in the Discourse of Food

A frame-semantic approach to language and perception

Catherine Diederich

| University of Basel

Hardbound – Available

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.

[Converging Evidence in Language and Communication Research, 16] 2015. xiv, 220 pp.

Publishing status: Available

https://doi.org/10.1075/celcr.16

Table of Contents

List of tables	ix–x
List of figures	xi–xii
Acknowledgments	xiii–xiv
Chapter 1. Introduction	1–12
Chapter 2. Researching language and perception	13–28
Chapter 3. Scientific Discourse	29–62
Chapter 4. Framing meaning	63–94
Chapter 5. Framing crispy and crunchy in everyday discourse	95–150
Chapter 6. Framing sensory descriptors: Crispy and crunchy in food science	151–172
Chapter 7. Cross-linguistic framing: The German sensory adjectives knackig and knusprig	173–192
Chapter 8. Conclusion	193–200
References	201–212
Appendix I	213
Appendix II	214
Author index	215–216
Subject index	217–220

“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.”

Pamela Faber, Catedrática de Universidad

“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.”

Angelika Linke, Universität Zürich

Cited by

Cited by other publications

No author info given

2019. In Sensory Linguistics [Converging Evidence in Language and Communication Research, 20],

No author info given

2019. In Sensory Linguistics [Converging Evidence in Language and Communication Research, 20], ► pp. 235 ff.

Dubois, Danièle

2017. How words for sensory experiences become terms. Terminology 23:1 ► pp. 9 ff.

Hayashi, Reiko

2019. Categorization for occasioned semantics: Reanalysis of a Japanese Yamagata 119 emergency call. Discourse Studies 21:5 ► pp. 495 ff.

Raak, Norbert, Klaus Dürrschmid & Harald Rohm

2020. In Textural Characteristics of World Foods, ► pp. 335 ff.

Ramón, Noelia & Belén Labrador

2018. Selling cheese online. Terminology 24:2 ► pp. 210 ff.

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.

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.

This list is based on CrossRef data as of 27 may 2020. 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.

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