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
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.”
“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

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2020.  In Textural Characteristics of World Foods,  pp. 335 ff. Crossref logo
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2018. Selling cheese online. Terminology 24:2  pp. 210 ff. Crossref logo
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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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Subjects
BIC Subject: CFG – Semantics, Pragmatics, Discourse Analysis
BISAC Subject: LAN009000 – LANGUAGE ARTS & DISCIPLINES / Linguistics / General
U.S. Library of Congress Control Number:  2014046972