Chapter published in:
Sensory Experiences: Exploring meaning and the senses
Danièle Dubois, Caroline Cance, Matt Coler, Arthur Paté and Catherine Guastavino
[Converging Evidence in Language and Communication Research 24] 2021
► pp. 291331
References

References

Albala, K.
(2013) Routledge international handbook of food studies. Routledge. CrossrefGoogle Scholar
Ariès, P.
(2016) Une histoire politique de l’alimentation : du paléolithique à nos jours. Paris, France: Max Milo.Google Scholar
Aron, J.-P.
(1973) Le mangeur du XIXième siècle. Paris, France: Robert Laffont.Google Scholar
Auvray, M., & Spence, C.
(2008) The multisensory perception of flavor. Consciousness and cognition, 17(3), 1016–1031. CrossrefGoogle Scholar
Ballester, J., Abdi, H., Langlois, J., Peyron, D., & Valentin, D.
(2009) The Odor of Colors: Can Wine Experts and Novices Distinguish the Odors of White, Red, and Rosé Wines? Chemosensory Perception, 2 (4), 203–213. CrossrefGoogle Scholar
Barthes, R.
(1957) Le mythe, aujourd’hui. In R. Barthes (Ed.), Mythologies (pp. 213–268). Paris, France: Seuil.Google Scholar
(1972) Mythologies. 1957. London, UK: Paladin. (Original French version 1957)Google Scholar
Bende, M., & Nordin, S.
(1997) Perceptual Learning in Olfaction: Professional Wine Tasters versus Controls. Physiology & Behavior, 62 (5), 1065–1070. CrossrefGoogle Scholar
Bieler, L. M.
(2011) On Understanding Taste. Cooperative Strategies of Meaning Constitution in Conversations about Taste. In Proceedings of Talking about taste – Sensory semantics and the language of taste. Zurich, Switzerland.Google Scholar
Bieler, L. M., & Dubois, D.
(2011) Communicating taste: a dialogical perspective on meaning constitution in conversation about taste. In Proceedings of Les descripteurs du vin, Vino lingua (pp. 1–19). Dijon, France.Google Scholar
Bieler, L. M., & Runte, M.
(2010) Semantik der Sinne. Die lexikografische Erfassung von Geschmacksadjektiven. Lexicographica, 26, 109–128.. CrossrefGoogle Scholar
Bonnassie, P.
(1989) Consommation d’aliments immondes et cannibalisme de survie dans l’Occident du Haut Moyen âge. In Annales. Histoire, Sciences Sociales (Vols. 44, 5, pp. 1035–1056). Cambridge University Press. CrossrefGoogle Scholar
Bourdieu, P.
(1979) La distinction : critique sociale du Jugement. Paris, France: Éditions de Minuit.Google Scholar
(1987) Distinction: A Social Critique of the Judgement of Taste. Cambridge, MA, USA: Harvard University Press.Google Scholar
Bourguignon, A.
(2009) La fonction de brasseur à Sumer d’après les listes lexicales et les textes administratifs. In Vin, bière et ivresse dans les civilisations orientales: entre plaisir et interdit (pp. 1–10). Société Belge d’études Orientales.Google Scholar
Braudel, F.
(1961) Alimentation et catégories de l’histoire. Annales. économies, Sociétés, Civilisations, 16(4), 723–728. CrossrefGoogle Scholar
Browman, D. L., & Gundersen, J. N.
(1993) Altiplano comestible earths: Prehistoric and historic geophagy of highland Peru and Bolivia. Geoarchaeology, 8(5), 413–425. CrossrefGoogle Scholar
Caballero, B., Trugo, L., & Finglas, P.
(2003) Encyclopedia of food sciences and nutrition: Volumes 1–10. (No. Ed. 2). Elsevier Science BV.Google Scholar
Caballero, R., & Paradis, C.
(2015) Making sense of sensory perceptions across languages and cultures. Functions of language, 22(1), 1–19. CrossrefGoogle Scholar
Caballero, R., & Suárez-Toste, E.
(2008) Translating the senses: Teaching the metaphors in winespeak. Applications of Cognitive Linguistics, 6, 241:259.Google Scholar
Chollet, S., & Valentin, D.
(2000) Le degré d’expertise a-t-il une influence sur la perception olfactive ? Quelques éléments de réponse dans le domaine du vin. L’Année psychologique, 100(1), 11–36. CrossrefGoogle Scholar
Civille, G. V., & Lawless, H. T.
(1986) The importance of language in describing perceptions. Journal of Sensory Studies, 1 (3–4), 203–215. CrossrefGoogle Scholar
Clark, H. H.
(1996) Using language. Cambridge, UK: Cambridge University Press. CrossrefGoogle Scholar
Classen, C.
(1990) Sweet colors, fragrant songs: Sensory models of the Andean and the Amazon. American Ethnologist, 17(4), 722–735. CrossrefGoogle Scholar
Costa, P. D., Moller, P., Frost, M., & Olsen, A.
(2017) Changing children’s eating behavior – A review of experimental research. Appetite (113), 327–357.Google Scholar
Depledt, F., & SSHA
n.d.). Évaluation sensorielle : manuel méthodologique. Paris, France: Lavoisier.
Deppermann, A.
(2012) How does “Cognition” Matter to the Analysis of Talk-in-Interaction? Language Sciences, 34 (6), 746–767. CrossrefGoogle Scholar
Dubois, D.
(2000) Categories as acts of meaning: The case of categories in olfaction and audition. Cognitive Science Quarterly, 1, 35–68.Google Scholar
(2006) From psychophysics to semiophysics. Categories as Acts of Meaning. A case study from olfaction and audition, back to colors. In M. Plümacher & P. Holz (Eds.), Speaking of colors and odors. (pp. 167–184). Amsterdam, the Netherlands: John Benjamins Publishing. CrossrefGoogle Scholar
(2017) How words for sensory experiences become terms. Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication, 23(1), 9–37. CrossrefGoogle Scholar
Dubois, D., & Giboreau, A.
(2006) Descriptors: Attributes? Labels? Terms? Names? Food quality and preference, 17, 671–672.Google Scholar
Dubois, D., & Rouby, C.
(2002) Odor and their names, the “veridical label” revisited. In C. Rouby, B. Schaal, A. Holley, D. Dubois, & R. Gervais (Eds.), Olfaction, Taste, and Cognition (pp. 47–66). London, UK: Cambridge University Press. CrossrefGoogle Scholar
Edwards, D.
(1997) Discourse and cognition. London, UK: Sage.Google Scholar
(2006) Discursive Psychology. In K. L. Fitch & R. E. Sanders (Eds.), Handbook of Language and Social Interaction (pp. 257–273). Mahwah, NJ, USA: Erlbaum.Google Scholar
Fielding-Singh, P.
(2017) A taste of inequality: food’s symbolic value across the socioeconomic spectrum. Sociological Science, 4(17), 424–448. CrossrefGoogle Scholar
Fischler, C.
(1988) Food, self and identity. Information (International Social Science Council), 27(2), 275–292. CrossrefGoogle Scholar
(1990) L’homnivore : le goût, la cuisine et le corps. Paris, France: Odile Jacob.Google Scholar
Gaspar, L.
(2016) Étude exploratoire comparative : discours experts et discours non-experts associés aux pratiques de la dégustation de champagne (Unpublished master’s thesis). Uni versité d’Orléans.
(2017) Construction et expression de l’expérience sensible du champagne en discours (Unpublished master’s thesis). Université d’Orléans.
Gaspar, L., Garrel, C., & Cance, C.
(2017) La place du visuel dans l’expérience de dégustation de champagne : une étude linguistique de discours de consommateurs. In Actes de la 15ème journée du Sensolier. Paris, France.Google Scholar
Gautier, L., & Hohota, V.
(2014) Construire et exploiter un corpus oral de situations de dé gustations: l’exemple d’Oenolex Bourgogne. Studia Universitatis Babes-Bolyai, Philologia, 59(4), 157–173.Google Scholar
Gautier, L., & Lavric, E.
(Eds.) (2015) Unité et diversité dans les discours sur le vin en Europe : Actes du colloque d’Innsbruck, 15–16 octobre 2012. Frankfurt am Main, Germany: Peter Lang. CrossrefGoogle Scholar
Gawel, R.
(1997) The use of language by trained and untrained experienced wine tasters. Journal of Sensory Studies, 12(4), 267–284. CrossrefGoogle Scholar
Giboreau, A.
(2013) Gout, olfaction, autres systèmes sensoriels et intégration multisensorielle. Odorat et goût: De la neurobiologie des sens chimiques aux applications, 383.Google Scholar
Giboreau, A., & Body, L.
(2007) Le marketing sensoriel – De la stratégie à la mise en oeuvre. Paris, France: Vuibert.Google Scholar
Giboreau, A., Dacremont, C., Egoroff, C., Guerrand, S., Urdapilleta, I., Candel, D., & Dubois, D.
(2007) Defining sensory descriptors: Towards writing guidelines based on terminology. Food Quality and Preference, 18(2), 265–274. CrossrefGoogle Scholar
Giboreau, A., & Dougkas, A.
(2019) Gastronomy as an Aid to Increasing people’s Food Intake at Healthcare Institutions. In P. Ferranti, E. M. Berry, & J. R. Anderson (Eds.), Encyclopedia of Food Security and Sustainability, vol. 1 (pp. 540–545). Elsevier. CrossrefGoogle Scholar
Giboreau, A., Guerrand, C. D. S., & Dubois, D.
(2009) Décrire : Identifier ou catégoriser. In D. Dubois (Ed.), Le sentir et le dire (pp. 211–232). Paris, France: L’Harmattan.Google Scholar
Goody, J.
(1982) Cooking, Cuisine and Class. Cambridge, MA, USA: Cambridge University Press. CrossrefGoogle Scholar
Harrar, V., Smith, B., Deroy, O., & Spence, C.
(2013) Grape expectations: how the proportion of white grape in Champagne affects the ratings of experts and social drinkers in a blind tasting. Flavour, 2(1), 25. CrossrefGoogle Scholar
Heritage, J.
(1984) Garfinkel and Ethnomethodology. Cambridge, UK: Polity Press.Google Scholar
Howes, D.
(2011) Sensorial anthropology. In D. Howes (Ed.), The Varieties of Sensory experience: A source book in the Anthropology of the Senses (pp. 167–191). Toronto: Toronto University Press.Google Scholar
Hughson, A. L., & Boakes, R. A.
(2001) Perceptual and cognitive aspects of wine expertise. Australian Journal of Psychology, 53(2), 103–108. CrossrefGoogle Scholar
Jaffré, J., Valentin, D., Dacremont, C., & Peyron, D.
(2009) Burgundy red wines: Representation of potential for aging. Food Quality and Preference, 20(7), 505–513. CrossrefGoogle Scholar
Johnston, J., & Baumann, S.
(2014) Foodies: Democracy and distinction in the gourmet foodscape. Routledge. CrossrefGoogle Scholar
Köster, E.
(1981) Sensory evaluation in a “natural environment”. In P. Schreier (Ed.), Flavour ’81 (the third weurman symposium) (pp. 93–100). Berlin, Germany: Walter de Gruyter.. CrossrefGoogle Scholar
Köster, E., Moller, P., & Mojet, J.
(2014) A “misfit” theory of spontaneous conscious odor perception (mitscop): Reflections on the role and function of odor memory in everay day life. Frontiers in Psychology, cognitive science, 5(Special issue “Applied olfactory cognition”), 29–43. CrossrefGoogle Scholar
Lakoff, G.
(1975) Hedges: A study in meaning criteria and the logic of fuzzy concepts. In Contemporary Research in Philosophical Logic and Linguistic semantics (pp. 221–271). Springer. CrossrefGoogle Scholar
Lakoff, R.
(2006) Identity à la carte: You are what you eat. In A. D. Fina, D. Schiffrin, & M. Bamberg (Eds.), Discourse and identity (Vol. 23, pp. 147–165). Cambridge University Press. CrossrefGoogle Scholar
Langlois, J.
(2010) Les expertises dans le domaine du vin – cas du concept de vin de garde (Unpublished doctoral dissertation). Université de Bourgogne, France.
Langlois, J., Ballester, J., Peyron, D., & Dacremont, C.
(2010) Combining Olfactory and Gustatory Clues in Wine Professionals’ Judgment of Aging Potential of Red Wine. American Journal of Enology and Viticulture, 61 (1), 15–22.Google Scholar
Langlois, J., Dacremont, C., Peyron, D., Valentin, D., & Dubois, D.
(2011) Lexicon and types of discourses in wine expertise: the case of vin de garde. Food quality and preference, 22(6), 491–498. CrossrefGoogle Scholar
Lawless, H. T.
(1995) Dimensions of sensory quality: a critique. Food Quality and Preference, 6 (3), 191–199. CrossrefGoogle Scholar
Lawless, H. T., & Heymann, H.
(1998) Sensory evaluation of food: principle and practices. New York, NY, USA: Chapman & Hall.Google Scholar
Lawless, H. T., & Klein, B. P.
(1991) Sensory science theory and applications in foods. In IFT basic symposium series (USA). M. Dekker.Google Scholar
Lehrer, A.
(2009) Wine & conversation (Second edition ed.). Oxford, UK: Oxford University Press. CrossrefGoogle Scholar
Lévi-Strauss, C.
(1964) Le Cru et le Cuit (Mythologiques 1). Paris, France: Plon.Google Scholar
(1968) L’origine des manières de table, (Mythologiques 3). Paris, France: Plon.Google Scholar
Linell, P.
(2009) Rethinking Language, Mind and World Dialogically: Interactional and contextual theories of human sense making. Charlotte, NC, USA: Information Age Publishing.Google Scholar
Mainland, J., & Sobel, N.
(2006) The sniff is part of the olfactory percept. Chemical senses, 31 (2), 181–196. CrossrefGoogle Scholar
Martens, M.
(1999) A philosophy for sensory science. Food quality and preference, 10(4–5), 233–244. CrossrefGoogle Scholar
Meilgaard, M. C., Carr, B. T., & Civille, G. V.
(1999) Sensory evaluation techniques. CRC press. CrossrefGoogle Scholar
Melcher, J. M., & Schooler, J. W.
(1996) The Misremembrance of Wines Past: Verbal and Perceptual Expertise Differentially Mediate Verbal Overshadowing of Taste Memory. Journal of Memory and Language, 35(2), 231–245. CrossrefGoogle Scholar
Merleau-Ponty, M.
(1955) Les aventures de la dialectique. Paris, Fance: Gallimard.Google Scholar
Mikkelsen, B. E.
(2011) Images of foodscapes: Introduction to foodscape studies and their application in the study of healthy eating out-of-home environments. Perspectives in Public Health, 131 (5), 209–216. CrossrefGoogle Scholar
Montanari, A.
(2018) Cannibales: histoire de l’anthropophagie en Occident. Arkhê.Google Scholar
Morgan, G., & Corbett, G.
(1989) Russian colour term salience. Russian linguistics, 13(2), 125–141. CrossrefGoogle Scholar
Morgan, K., & Sonnino, R.
(2010) The urban foodscape: world cities and the new food equation. Cambridge Journal of Regions, Economy and Society, 3(2), 209–224. CrossrefGoogle Scholar
Normand, S.
(2002) Les mots de la dégustation du champagne – Analyse sémantique d’un discours professionnel. Paris, France: CNRS éditions.Google Scholar
Paradis, C., & Caballero, R.
(2012) Sensory Perceptions in Language and Cognition. In SLE 2012 Stockholm, Sweden.Google Scholar
Paradis, C., & Eeg-Olofsson, M.
(2013) Describing sensory experience: The genre of wine reviews. Metaphor and Symbol, 28(1), 22–40. CrossrefGoogle Scholar
Parr, W. V., Heatherbell, D., & White, K. G.
(2002) Demystifying Wine Expertise: Olfactory Threshold, Perceptual Skill and Semantic Memory in Expert and Novice Wine Judges. Chemical Senses, 27(8), 747–755. CrossrefGoogle Scholar
Parr, W. V., White, K. G., & Heatherbell, D.
(2003) The nose knows: Influence of colour on perception of wine aroma. Journal of Wine Research, 14(2–3), 79–101. CrossrefGoogle Scholar
(2004) Exploring the nature of wine expertise: what underlies wine experts olfactory recognition memory advantage? Food Quality and Preference, 15(5), 411–420. CrossrefGoogle Scholar
Richards, A. I.
(1948) Hunger and Work in a Savage Tribe. Glencoe, IL, USA: The free Press.Google Scholar
Rosch, E., & Lloyd, B.
(1978) Principles of categorisation. In E. Rosch & B. Lloyd (Eds.), Cognition and categorization (pp. 27–48). Hillsdale: Lawrence Erlbaum.Google Scholar
Ross, B. H., & Murphy, G. L.
(1999) Food for thought: cross-classification and category organization in a complex real-world domain. Cognitive Psychology, 38(4), 495–553. CrossrefGoogle Scholar
Rozin, P., Fischler, C., Imada, S., Sarubin, A., & Wrzesniewski, A.
(1999) Attitudes to food and the role of food in life in the USA, Japan, Flemish Belgium and France: Possible implications for the diet–health debate. Appetite, 33(2), 163–180. CrossrefGoogle Scholar
Sauvageot, F., & Dacremont, C.
(2001) L’évaluation sensorielle à la portée de tous – Les premiers pas en évaluation sensorielle. Dijon, France: Ensbana – Université de Bourgogne.Google Scholar
Schifferstein, H., & Hekkert, P.
(2008) Product experience. Amsterdam, the Netherlands: Elsevier.Google Scholar
Selting, M., Auer, P., Barden, B., Bergmann, J., Couper-Kuhlen, E., Gunthner, S., … Uhmann, S.
(1998) A transcription system for conversation analysis. Linguistische Berichte, 173, 91–122.Google Scholar
Sidel, J. L., & Stone, H.
(1993) The role of sensory evaluation in the food industry. Food Quality and Preference, 4 (1–2), 65–73. CrossrefGoogle Scholar
Solomon, G.
(1990) Psychology of novice and expert wine talk. American Journal of Psychology, 103(4), 495–517. CrossrefGoogle Scholar
(1997) Conceptual change and wine expertise. The Journal of the learning sciences, 6 (1), 41–60. CrossrefGoogle Scholar
Spence, C., Piqueras-Fiszman, B., Michel, C., & Deroy, O.
(2014) Plating manifesto (II): the art and science of plating. Flavour, 3(4). CrossrefGoogle Scholar
Spinelli, S.
(2012) The hidden aspects of signification. Semiotics of practices and sensory science. In Proceedings of the 10th world congress of the international association for semiotic studies (pp. 313–320). Universidade da Coruña.Google Scholar
(2018) Semiotics and Sensory Sciences: Meaning Between Texts and Numbers. In Quantitative Semiotic Analysis (pp. 75–100). Springer. CrossrefGoogle Scholar
Sutton, D.
(2001) Remembrance of Repasts: An Anthropology of Food and Memory. Oxford, UK: Berg. CrossrefGoogle Scholar
Temmerman, R.
(2017) Verbalizing sensory experience for marketing success: The case of the wine descriptor minerality and the product name smoothie. Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication, 23(1), 132–154. CrossrefGoogle Scholar
Torri, L., Dinnella, C., Recchia, A., Naes, T., Tuorila, H., & Monteleone, E.
(2013) Projective mapping for interpreting wine aroma differences as perceived by naive and experienced assessors. Food Quality and Preference, 29(1), 6–15. CrossrefGoogle Scholar
Urdapilleta, I., Nu, C. T., Denis, C. S., & Kermadec, F. H. D.
(2001) Traité d’évaluation sensorielle. Paris, France: Dunod.Google Scholar
Varela, F. J., & Shear, J.
(1999) First-person methodologies: What, Why, How? In F. J. Varela & J. Shear (Eds.), The View from Within: First-person Approaches to the Study of Consciousness, A special issue of The Journal of Consciousness Studies (pp. 1–14). Exeter, UK: Imprint Academic.Google Scholar
Vickers, Z.
(1981) Relationships of chewing sounds to judgments – crispness, crunchiness and hardness. journal of food science, 47, 121–124. CrossrefGoogle Scholar
Vigarello, G.
(1978) Le corps redressé. Paris, France: Delarge.Google Scholar
(1987) Le Propre et le sale. L’hygiène du corps depuis le Moyen âge. Paris, France: Seuil.Google Scholar
Zampini, M., & Spence, C.
(2005) Modifying the multisensory perception of a carbonated beverage using auditory cues. Food Quality and Preferences, 16, 632–641. CrossrefGoogle Scholar