403028205 03 01 01 JB code JB John Benjamins Publishing Company 01 JB code CELCR 25 Hb 15 9789027210821 06 10.1075/celcr.25 13 2021052783 00 BB 08 780 gr 10 01 JB code CELCR 02 1566-7774 02 25.00 01 02 Converging Evidence in Language and Communication Research Converging Evidence in Language and Communication Research 01 01 The Language of Food in Japanese Cognitive perspectives and beyond The Language of Food in Japanese: Cognitive perspectives and beyond 1 B01 01 JB code 19435910 Kiyoko Toratani Toratani, Kiyoko Kiyoko Toratani York University 07 https://benjamins.com/catalog/persons/19435910 01 eng 11 357 03 03 x 03 00 347 03 01 23/eng/20220308 495.68 03 2022 PL513 10 LAN009000 12 CF/2GJ 24 JB code LIN.COGN Cognition and language 24 JB code LIN.COGPSY Cognitive linguistics 24 JB code LIN.JAPANESE Japanese linguistics 24 JB code LIN.THEOR Theoretical linguistics 01 06 02 00 Many studies on the language of food examine English or adopt discourse analysis. This volume makes a fresh attempt to analyze Japanese, focusing on non-discursive units. 03 00 Many studies on the language of food examine English or adopt discourse analysis. This volume makes a fresh attempt to analyze Japanese, focusing on non-discursive units. It offers state-of-the-art data-oriented studies, including methods of analysis in line with Cognitive Linguistics. It orchestrates relatable and intriguing topics, from sound-symbolism in rice cracker naming to meanings of aesthetic sake taste terms. The chapters show that the language of food in Japanese is multifaceted: for instance, expressivity is enhanced by ideophones, as sensory words iconically depicting perceptual experiences and as nuanced words flexibly participating in neologization; context-sensitivity is exemplified by words deeply imbued with socio-cultural constructs; creativity is portrayed by imaginative expressions grounded in embodied experience. The volume will be a valuable resource for students and researchers, not only in linguistics but also in neighboring disciplines, who seek deeper insights into how language interacts with food in Japanese or any other language. 01 00 03 01 01 D503 https://benjamins.com/covers/475/celcr.25.png 01 01 D502 https://benjamins.com/covers/475_jpg/9789027210821.jpg 01 01 D504 https://benjamins.com/covers/475_tif/9789027210821.tif 01 01 D503 https://benjamins.com/covers/1200_front/celcr.25.hb.png 01 01 D503 https://benjamins.com/covers/125/celcr.25.png 02 00 03 01 01 D503 https://benjamins.com/covers/1200_back/celcr.25.hb.png 03 00 03 01 01 D503 https://benjamins.com/covers/3d_web/celcr.25.hb.png 01 01 JB code celcr.25.loa 06 10.1075/celcr.25.loa vii viii 2 Miscellaneous 1 01 04 Abbreviations Abbreviations 01 eng 01 01 JB code celcr.25.ack 06 10.1075/celcr.25.ack ix x 2 Miscellaneous 2 01 04 Acknowledgements Acknowledgements 01 eng 01 01 JB code celcr.25.int 06 10.1075/celcr.25.int 1 23 23 Chapter 3 01 04 Introduction to the volume Introduction to the volume 1 A01 01 JB code 688436707 Kiyoko Toratani Toratani, Kiyoko Kiyoko Toratani York University 07 https://benjamins.com/catalog/persons/688436707 01 eng 01 01 JB code celcr.25.p1 06 10.1075/celcr.25.p1 28 52 25 Section header 4 01 04 Section I. Overview Section I. Overview 01 eng 01 01 JB code celcr.25.01tsu 06 10.1075/celcr.25.01tsu 27 52 26 Chapter 5 01 04 Chapter 1. The language of food in Japanese through a linguistic lens Chapter 1. The language of food in Japanese through a linguistic lens 1 A01 01 JB code 129436708 Natsuko Tsujimura Tsujimura, Natsuko Natsuko Tsujimura Indiana University 07 https://benjamins.com/catalog/persons/129436708 01 eng 30 00

Communication by language and nourishment by food are among the few things that indispensably shape our daily life. These two critical elements of human life may not appear to hold reciprocal relationships, but language indeed plays a vital role in our food culture in ways that are not always obvious. In rich and creative descriptions of our food experiences, for instance, how, where, and by whom taste expressions are used can reflect upon issues of linguistic analysis. This chapter overviews the ways in which investigations of the language of food, when viewed through a linguistic lens, can make a significant contribution towards a better understanding of Japanese language, culture, and society.

01 01 JB code celcr.25.p2 06 10.1075/celcr.25.p2 56 132 77 Section header 6 01 04 Section II. Mimetics and sound-symbolism in food names and food descriptions Section II. Mimetics and sound-symbolism in food names and food descriptions 01 eng 01 01 JB code celcr.25.02uno 06 10.1075/celcr.25.02uno 55 77 23 Chapter 7 01 04 Chapter 2. Analysis of the use of Japanese mimetics in the eating and imagined eating of rice crackers Chapter 2. Analysis of the use of Japanese mimetics in the eating and imagined eating of rice crackers 1 A01 01 JB code 179436709 Ryoko Uno Uno, Ryoko Ryoko Uno Tokyo University of Agriculture and Technology 07 https://benjamins.com/catalog/persons/179436709 2 A01 01 JB code 673436710 Fumiyuki Kobayashi Kobayashi, Fumiyuki Fumiyuki Kobayashi Nippon Veterinary and Life Science University 07 https://benjamins.com/catalog/persons/673436710 3 A01 01 JB code 206436711 Kazuko Shinohara Shinohara, Kazuko Kazuko Shinohara Tokyo University of Agriculture and Technology 07 https://benjamins.com/catalog/persons/206436711 4 A01 01 JB code 606436712 Sachiko Odake Odake, Sachiko Sachiko Odake Nippon Veterinary and Life Science University 07 https://benjamins.com/catalog/persons/606436712 01 eng 30 00

This chapter explores how Japanese mimetics are used to verbally express the texture of rice crackers in real and imagined cases. Two experiments were conducted to test whether the use of mimetics varies when eating rice crackers as opposed to merely imagining eating rice crackers. The analysis of the mimetics used to express the physically perceived texture and the imagined texture of the rice crackers shows that these two situations may have different prototypes of rice crackers. This study suggests that the degree of iconicity of the same mimetics can vary according to the contexts in which they are used.

01 01 JB code celcr.25.03kum 06 10.1075/celcr.25.03kum 79 110 32 Chapter 8 01 04 Chapter 3. The sound-symbolic effects of consonants on food texture Chapter 3. The sound-symbolic effects of consonants on food texture 01 04 An experimental study of snack names in Japanese An experimental study of snack names in Japanese 1 A01 01 JB code 757436713 Gakuji Kumagai Kumagai, Gakuji Gakuji Kumagai Meikai University 07 https://benjamins.com/catalog/persons/757436713 2 A01 01 JB code 59436714 Ryoko Uno Uno, Ryoko Ryoko Uno Tokyo University of Agriculture and Technology 07 https://benjamins.com/catalog/persons/59436714 3 A01 01 JB code 631436715 Kazuko Shinohara Shinohara, Kazuko Kazuko Shinohara Tokyo University of Agriculture and Technology 07 https://benjamins.com/catalog/persons/631436715 01 eng 30 00

This study explores the sound-symbolic effects of Japanese consonants on image of food textures. Our experiment tested whether voiced vs. voiceless plosives, at various places of articulation, could affect participants’ image of the hardness of a snack. The results revealed that both voicing and place of articulation had effects and that voicing had a stronger effect. Our results support the explanation of sound symbolism based on embodied motivation, as discussed in Cognitive Linguistics. Regarding the voicing of obstruents, the acoustic account cannot explain our results, while the articulatory and the lexical accounts are compatible with them. Regarding the place of articulation, all three accounts can explain our results. These findings can provide insights for food product marketing and related fields.

01 01 JB code celcr.25.04aki 06 10.1075/celcr.25.04aki 111 132 22 Chapter 9 01 04 Chapter 4. Innovative binomial adjectives in Japanese food descriptions and beyond Chapter 4. Innovative binomial adjectives in Japanese food descriptions and beyond 1 A01 01 JB code 107436716 Kimi Akita Akita, Kimi Kimi Akita Nagoya University 07 https://benjamins.com/catalog/persons/107436716 2 A01 01 JB code 466436717 Keiko Murasugi Murasugi, Keiko Keiko Murasugi Nanzan University 07 https://benjamins.com/catalog/persons/466436717 01 eng 30 00

Over the past two decades, the casual register of Japanese has developed a new class of binomial adjectives, such as fuwa-toro ‘fluffy and creamy’ and gū-kawa ‘overwhelmingly cute’. These terms are particularly common in creative, nuanced descriptions of food, fashion, and personality. This paper identifies four general constraints on the element ordering of these binomial adjectives that apply to different parts of the morphological network. Similar to mimetic (ideophonic) words, these adjectives are immediate to specific situations or sensory experiences and help us to express subjective, multimodal impressions that are otherwise inexpressible.

01 01 JB code celcr.25.p3 06 10.1075/celcr.25.p3 136 187 52 Section header 10 01 04 Section III. Change in the language of food Section III. Change in the language of food 01 eng 01 01 JB code celcr.25.05yam 06 10.1075/celcr.25.05yam 135 160 26 Chapter 11 01 04 Chapter 5. Verbs of eating Chapter 5. Verbs of eating 01 04 From active zones, cultures, metonymy, and metaphor to withdrawal From active zones, cultures, metonymy, and metaphor to withdrawal 1 A01 01 JB code 741436718 Toshiko Yamaguchi Yamaguchi, Toshiko Toshiko Yamaguchi University of Malaya 07 https://benjamins.com/catalog/persons/741436718 01 eng 30 00

The chapter explains how kuu and taberu, two major verbs of eating in Japanese, emerged, developed, and changed their literal and figurative meanings. Both verbs began their life distinctly. Kuu emerged from the active zone, while societal structures gave rise to taberu. This difference is reflected in two facets of culture, labeled Culture 1 and Culture 2, which embrace adversity and hierarchical society, respectively, revealing two social attributes that are historically prevalent in Japan. Today’s usages of taberu and kuu show a shift in the selection of active zones and a shift from metonymy to metaphor. Drawing upon kuu’s current tendency to withdraw from figurative expression, the chapter suggests that metonymy and metaphor can effect a clear division of labor.

01 01 JB code celcr.25.06tor 06 10.1075/celcr.25.06tor 161 188 28 Chapter 12 01 04 Chapter 6. Naturalization of the Japanese loanword sushi in English Chapter 6. Naturalization of the Japanese loanword sushi in English 01 04 A cognitive account A cognitive account 1 A01 01 JB code 913436719 Kiyoko Toratani Toratani, Kiyoko Kiyoko Toratani York University 07 https://benjamins.com/catalog/persons/913436719 01 eng 30 00

This chapter examines where the Japanese loanword sushi stands in its naturalization process into English. Application of Doi’s (2014) scale to usage of sushi in the Oxford English Dictionary shows it is midway through naturalization. The chapter questions the finding, pointing out the problems of Doi’s scale, including its unmotivated ordering of criteria (e.g., precedence of “compounding” over “semantic change”). To assess the degree of naturalization, the chapter suggests considering the degree of entrenchment, which is reflected in (i) token frequency, (ii) use of the loanword in constructions, including snowclones (e.g., Sushi is the new pizza), and (iii) the word’s ability to expand the nomenclatural network. Examination of these points suggests sushi has already moved into the naturalized stage.

01 01 JB code celcr.25.p4 06 10.1075/celcr.25.p4 192 260 69 Section header 13 01 04 Section IV. Taste terms Section IV. Taste terms 01 eng 01 01 JB code celcr.25.07fuk 06 10.1075/celcr.25.07fuk 191 230 40 Chapter 14 01 04 Chapter 7. Clear is sweet Chapter 7. Clear is sweet 01 04 Defining aesthetic sake taste terms with a usage-based approach Defining aesthetic sake taste terms with a usage-based approach 1 A01 01 JB code 116436720 Hiroki Fukushima Fukushima, Hiroki Hiroki Fukushima Kyushu Women's University 07 https://benjamins.com/catalog/persons/116436720 01 eng 30 00

Taste terms such as soft for wine often have a special meaning that differs from their general definition. This chapter proposes a way to define terms of Japanese sake taste by employing (1) a usage-based approach, (2) “encyclopedic semantics” rather than a “dictionary view,” and (3) sense-making theory (Fukaya & Tanaka, 1996; Tanaka & Fukaya, 1998), drawing on data from a “sake tasting description corpus.” Sixteen high-frequency adjectivals (e.g., yawarakai ‘soft’) are selected and their sense(s) defined in a bottom-up and abductive fashion based on scores indicating the strength of co-occurrence between terms. The suggestion is that the target terms can have a sense related to taste, flavor, texture, time flow, etc. not normally provided by an ordinary dictionary.

01 01 JB code celcr.25.08sak 06 10.1075/celcr.25.08sak 231 260 30 Chapter 15 01 04 Chapter 8. A frame-semantic approach to Japanese taste terms Chapter 8. A frame-semantic approach to Japanese taste terms 1 A01 01 JB code 87436721 Kei Sakaguchi Sakaguchi, Kei Kei Sakaguchi Tohoku Gakuin University 07 https://benjamins.com/catalog/persons/87436721 01 eng 30 00

This chapter offers a frame-semantic account of the meanings of Japanese taste terms, analyzing 5,620 instances of collocations, consisting of an adjectival taste term and a noun, such as shibui kao ‘lit. astringent face’. It first defines the literal sense of the taste terms, identifying what frame is evoked by not only using but also adjusting the definitions and set of arguments from FrameNet (an English resource) to fit the case of Japanese. It then considers the sense extensions. The findings include the following: both the literal and the extended senses can imply (un)desirability; the semantic change can be accounted for by identifying frames of both literal and figurative uses that prop up the lexical meanings.

01 01 JB code celcr.25.p5 06 10.1075/celcr.25.p5 264 343 80 Section header 16 01 04 Section V. Motion and force in the language of food Section V. Motion and force in the language of food 01 eng 01 01 JB code celcr.25.09non 06 10.1075/celcr.25.09non 263 291 29 Chapter 17 01 04 Chapter 9. Verbs of seasoning in Japanese, with special reference to the locative alternation in English Chapter 9. Verbs of seasoning in Japanese, with special reference to the locative alternation in English 1 A01 01 JB code 28436722 Daisuke Nonaka Nonaka, Daisuke Daisuke Nonaka Kogakuin University of Technology & Engineering, Academic Support Center 07 https://benjamins.com/catalog/persons/28436722 01 eng 30 00

This chapter identifies verbs of seasoning from the Balanced Corpus of Contemporary Written Japanese and divides them into two types: those taking the seasoning as direct object (e.g., shio o furikakeru ‘sprinkle salt’) and those marking the seasoning with the instrumental case (e.g., shio de ajituke suru ‘season (something) with salt’). While some verbs of seasoning in English participate in the locative alternation (e.g., Sprinkle salt over the meat vs. Sprinkle the meat with salt), Japanese has considerably fewer alternating verbs, requiring the use of different verbs in the realm of seasoning. The difference is accounted for in light of “fashions of speaking” (e.g., Ikegami, 1985).

01 01 JB code celcr.25.10yos 06 10.1075/celcr.25.10yos 293 317 25 Chapter 18 01 04 Chapter 10. Motion expressions in Japanese wine-tasting descriptions Chapter 10. Motion expressions in Japanese wine-tasting descriptions 1 A01 01 JB code 216436723 Yuko Yoshinari Yoshinari, Yuko Yuko Yoshinari Gifu University 07 https://benjamins.com/catalog/persons/216436723 01 eng 30 00

This chapter analyzes motion expressions for wine aromas and flavors found in a corpus of wine-tasting notes, applying a typological theory of motion expressions (Talmy, 2000). Japanese wine-tasting descriptions are typically metaphoric, attempting to convey the motion of an entity, particularly aroma and flavor, around the sensory organs, similar to the case of English (Caballero, 2007). However, the following distinct features are observed in the Japanese wine-tasting context: (i) path-of-motion verbs are more predominantly used than manner-of-motion verbs to describe wine; (ii) a combination of a deictic verb and another verb (e.g., de-te-kuru [exit-conj-come] ‘come out’) is more frequently used than a single deictic verb. These characteristics mirror the patterns observed in Japanese descriptions of motion events in space.

01 01 JB code celcr.25.11abe 06 10.1075/celcr.25.11abe 319 343 25 Chapter 19 01 04 Chapter 11. Applying force dynamics to analyze taste descriptions in Japanese online columns Chapter 11. Applying force dynamics to analyze taste descriptions in Japanese online columns 1 A01 01 JB code 196436724 Sayaka Abe Abe, Sayaka Sayaka Abe Middlebury College 07 https://benjamins.com/catalog/persons/196436724 01 eng 30 00

This chapter analyzes taste descriptions, applying force dynamics (Talmy, 1988), which uses a schematic structure to characterize force relations. I extracted 90 descriptions from online food columns to examine causal interactions in which Food acts upon Taster or on another Food, to find that they can be classified into four basic force relations. The influenced entity can: undergo a change (caused); overcome a blockage (overcoming); be prevented from changing (blocked); or remain unchanged despite a force acting against it/her (persevering). The classification reveals that the caused pattern is predominant, indicating that Food or Taster tends to be conceptualized as a malleable entity that “gives in” to (another) Food.

01 01 JB code celcr.25.index 06 10.1075/celcr.25.index 345 347 3 Miscellaneous 20 01 04 Index Index 01 eng 01 01 JB code celcr.25.def-list 06 10.1075/celcr.25.def-list Miscellaneous 21 01 eng
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478028206 03 01 01 JB code JB John Benjamins Publishing Company 01 JB code CELCR 25 Eb 15 9789027257994 06 10.1075/celcr.25 13 2021052784 00 EA E107 10 01 JB code CELCR 02 1566-7774 02 25.00 01 02 Converging Evidence in Language and Communication Research Converging Evidence in Language and Communication Research 11 01 JB code jbe-all 01 02 Full EBA collection (ca. 4,200 titles) 11 01 JB code jbe-eba-2023 01 02 Compact EBA Collection 2023 (ca. 700 titles, starting 2018) 11 01 JB code jbe-eba-2024 01 02 Compact EBA Collection 2024 (ca. 600 titles, starting 2019) 11 01 JB code jbe-2022 01 02 2022 collection (96 titles) 01 01 The Language of Food in Japanese Cognitive perspectives and beyond The Language of Food in Japanese: Cognitive perspectives and beyond 1 B01 01 JB code 19435910 Kiyoko Toratani Toratani, Kiyoko Kiyoko Toratani York University 07 https://benjamins.com/catalog/persons/19435910 01 eng 11 357 03 03 x 03 00 347 03 01 23/eng/20220308 495.68 03 2022 PL513 10 LAN009000 12 CF/2GJ 24 JB code LIN.COGN Cognition and language 24 JB code LIN.COGPSY Cognitive linguistics 24 JB code LIN.JAPANESE Japanese linguistics 24 JB code LIN.THEOR Theoretical linguistics 01 06 02 00 Many studies on the language of food examine English or adopt discourse analysis. This volume makes a fresh attempt to analyze Japanese, focusing on non-discursive units. 03 00 Many studies on the language of food examine English or adopt discourse analysis. This volume makes a fresh attempt to analyze Japanese, focusing on non-discursive units. It offers state-of-the-art data-oriented studies, including methods of analysis in line with Cognitive Linguistics. It orchestrates relatable and intriguing topics, from sound-symbolism in rice cracker naming to meanings of aesthetic sake taste terms. The chapters show that the language of food in Japanese is multifaceted: for instance, expressivity is enhanced by ideophones, as sensory words iconically depicting perceptual experiences and as nuanced words flexibly participating in neologization; context-sensitivity is exemplified by words deeply imbued with socio-cultural constructs; creativity is portrayed by imaginative expressions grounded in embodied experience. The volume will be a valuable resource for students and researchers, not only in linguistics but also in neighboring disciplines, who seek deeper insights into how language interacts with food in Japanese or any other language. 01 00 03 01 01 D503 https://benjamins.com/covers/475/celcr.25.png 01 01 D502 https://benjamins.com/covers/475_jpg/9789027210821.jpg 01 01 D504 https://benjamins.com/covers/475_tif/9789027210821.tif 01 01 D503 https://benjamins.com/covers/1200_front/celcr.25.hb.png 01 01 D503 https://benjamins.com/covers/125/celcr.25.png 02 00 03 01 01 D503 https://benjamins.com/covers/1200_back/celcr.25.hb.png 03 00 03 01 01 D503 https://benjamins.com/covers/3d_web/celcr.25.hb.png 01 01 JB code celcr.25.loa 06 10.1075/celcr.25.loa vii viii 2 Miscellaneous 1 01 04 Abbreviations Abbreviations 01 eng 01 01 JB code celcr.25.ack 06 10.1075/celcr.25.ack ix x 2 Miscellaneous 2 01 04 Acknowledgements Acknowledgements 01 eng 01 01 JB code celcr.25.int 06 10.1075/celcr.25.int 1 23 23 Chapter 3 01 04 Introduction to the volume Introduction to the volume 1 A01 01 JB code 688436707 Kiyoko Toratani Toratani, Kiyoko Kiyoko Toratani York University 07 https://benjamins.com/catalog/persons/688436707 01 eng 01 01 JB code celcr.25.p1 06 10.1075/celcr.25.p1 28 52 25 Section header 4 01 04 Section I. Overview Section I. Overview 01 eng 01 01 JB code celcr.25.01tsu 06 10.1075/celcr.25.01tsu 27 52 26 Chapter 5 01 04 Chapter 1. The language of food in Japanese through a linguistic lens Chapter 1. The language of food in Japanese through a linguistic lens 1 A01 01 JB code 129436708 Natsuko Tsujimura Tsujimura, Natsuko Natsuko Tsujimura Indiana University 07 https://benjamins.com/catalog/persons/129436708 01 eng 30 00

Communication by language and nourishment by food are among the few things that indispensably shape our daily life. These two critical elements of human life may not appear to hold reciprocal relationships, but language indeed plays a vital role in our food culture in ways that are not always obvious. In rich and creative descriptions of our food experiences, for instance, how, where, and by whom taste expressions are used can reflect upon issues of linguistic analysis. This chapter overviews the ways in which investigations of the language of food, when viewed through a linguistic lens, can make a significant contribution towards a better understanding of Japanese language, culture, and society.

01 01 JB code celcr.25.p2 06 10.1075/celcr.25.p2 56 132 77 Section header 6 01 04 Section II. Mimetics and sound-symbolism in food names and food descriptions Section II. Mimetics and sound-symbolism in food names and food descriptions 01 eng 01 01 JB code celcr.25.02uno 06 10.1075/celcr.25.02uno 55 77 23 Chapter 7 01 04 Chapter 2. Analysis of the use of Japanese mimetics in the eating and imagined eating of rice crackers Chapter 2. Analysis of the use of Japanese mimetics in the eating and imagined eating of rice crackers 1 A01 01 JB code 179436709 Ryoko Uno Uno, Ryoko Ryoko Uno Tokyo University of Agriculture and Technology 07 https://benjamins.com/catalog/persons/179436709 2 A01 01 JB code 673436710 Fumiyuki Kobayashi Kobayashi, Fumiyuki Fumiyuki Kobayashi Nippon Veterinary and Life Science University 07 https://benjamins.com/catalog/persons/673436710 3 A01 01 JB code 206436711 Kazuko Shinohara Shinohara, Kazuko Kazuko Shinohara Tokyo University of Agriculture and Technology 07 https://benjamins.com/catalog/persons/206436711 4 A01 01 JB code 606436712 Sachiko Odake Odake, Sachiko Sachiko Odake Nippon Veterinary and Life Science University 07 https://benjamins.com/catalog/persons/606436712 01 eng 30 00

This chapter explores how Japanese mimetics are used to verbally express the texture of rice crackers in real and imagined cases. Two experiments were conducted to test whether the use of mimetics varies when eating rice crackers as opposed to merely imagining eating rice crackers. The analysis of the mimetics used to express the physically perceived texture and the imagined texture of the rice crackers shows that these two situations may have different prototypes of rice crackers. This study suggests that the degree of iconicity of the same mimetics can vary according to the contexts in which they are used.

01 01 JB code celcr.25.03kum 06 10.1075/celcr.25.03kum 79 110 32 Chapter 8 01 04 Chapter 3. The sound-symbolic effects of consonants on food texture Chapter 3. The sound-symbolic effects of consonants on food texture 01 04 An experimental study of snack names in Japanese An experimental study of snack names in Japanese 1 A01 01 JB code 757436713 Gakuji Kumagai Kumagai, Gakuji Gakuji Kumagai Meikai University 07 https://benjamins.com/catalog/persons/757436713 2 A01 01 JB code 59436714 Ryoko Uno Uno, Ryoko Ryoko Uno Tokyo University of Agriculture and Technology 07 https://benjamins.com/catalog/persons/59436714 3 A01 01 JB code 631436715 Kazuko Shinohara Shinohara, Kazuko Kazuko Shinohara Tokyo University of Agriculture and Technology 07 https://benjamins.com/catalog/persons/631436715 01 eng 30 00

This study explores the sound-symbolic effects of Japanese consonants on image of food textures. Our experiment tested whether voiced vs. voiceless plosives, at various places of articulation, could affect participants’ image of the hardness of a snack. The results revealed that both voicing and place of articulation had effects and that voicing had a stronger effect. Our results support the explanation of sound symbolism based on embodied motivation, as discussed in Cognitive Linguistics. Regarding the voicing of obstruents, the acoustic account cannot explain our results, while the articulatory and the lexical accounts are compatible with them. Regarding the place of articulation, all three accounts can explain our results. These findings can provide insights for food product marketing and related fields.

01 01 JB code celcr.25.04aki 06 10.1075/celcr.25.04aki 111 132 22 Chapter 9 01 04 Chapter 4. Innovative binomial adjectives in Japanese food descriptions and beyond Chapter 4. Innovative binomial adjectives in Japanese food descriptions and beyond 1 A01 01 JB code 107436716 Kimi Akita Akita, Kimi Kimi Akita Nagoya University 07 https://benjamins.com/catalog/persons/107436716 2 A01 01 JB code 466436717 Keiko Murasugi Murasugi, Keiko Keiko Murasugi Nanzan University 07 https://benjamins.com/catalog/persons/466436717 01 eng 30 00

Over the past two decades, the casual register of Japanese has developed a new class of binomial adjectives, such as fuwa-toro ‘fluffy and creamy’ and gū-kawa ‘overwhelmingly cute’. These terms are particularly common in creative, nuanced descriptions of food, fashion, and personality. This paper identifies four general constraints on the element ordering of these binomial adjectives that apply to different parts of the morphological network. Similar to mimetic (ideophonic) words, these adjectives are immediate to specific situations or sensory experiences and help us to express subjective, multimodal impressions that are otherwise inexpressible.

01 01 JB code celcr.25.p3 06 10.1075/celcr.25.p3 136 187 52 Section header 10 01 04 Section III. Change in the language of food Section III. Change in the language of food 01 eng 01 01 JB code celcr.25.05yam 06 10.1075/celcr.25.05yam 135 160 26 Chapter 11 01 04 Chapter 5. Verbs of eating Chapter 5. Verbs of eating 01 04 From active zones, cultures, metonymy, and metaphor to withdrawal From active zones, cultures, metonymy, and metaphor to withdrawal 1 A01 01 JB code 741436718 Toshiko Yamaguchi Yamaguchi, Toshiko Toshiko Yamaguchi University of Malaya 07 https://benjamins.com/catalog/persons/741436718 01 eng 30 00

The chapter explains how kuu and taberu, two major verbs of eating in Japanese, emerged, developed, and changed their literal and figurative meanings. Both verbs began their life distinctly. Kuu emerged from the active zone, while societal structures gave rise to taberu. This difference is reflected in two facets of culture, labeled Culture 1 and Culture 2, which embrace adversity and hierarchical society, respectively, revealing two social attributes that are historically prevalent in Japan. Today’s usages of taberu and kuu show a shift in the selection of active zones and a shift from metonymy to metaphor. Drawing upon kuu’s current tendency to withdraw from figurative expression, the chapter suggests that metonymy and metaphor can effect a clear division of labor.

01 01 JB code celcr.25.06tor 06 10.1075/celcr.25.06tor 161 188 28 Chapter 12 01 04 Chapter 6. Naturalization of the Japanese loanword sushi in English Chapter 6. Naturalization of the Japanese loanword sushi in English 01 04 A cognitive account A cognitive account 1 A01 01 JB code 913436719 Kiyoko Toratani Toratani, Kiyoko Kiyoko Toratani York University 07 https://benjamins.com/catalog/persons/913436719 01 eng 30 00

This chapter examines where the Japanese loanword sushi stands in its naturalization process into English. Application of Doi’s (2014) scale to usage of sushi in the Oxford English Dictionary shows it is midway through naturalization. The chapter questions the finding, pointing out the problems of Doi’s scale, including its unmotivated ordering of criteria (e.g., precedence of “compounding” over “semantic change”). To assess the degree of naturalization, the chapter suggests considering the degree of entrenchment, which is reflected in (i) token frequency, (ii) use of the loanword in constructions, including snowclones (e.g., Sushi is the new pizza), and (iii) the word’s ability to expand the nomenclatural network. Examination of these points suggests sushi has already moved into the naturalized stage.

01 01 JB code celcr.25.p4 06 10.1075/celcr.25.p4 192 260 69 Section header 13 01 04 Section IV. Taste terms Section IV. Taste terms 01 eng 01 01 JB code celcr.25.07fuk 06 10.1075/celcr.25.07fuk 191 230 40 Chapter 14 01 04 Chapter 7. Clear is sweet Chapter 7. Clear is sweet 01 04 Defining aesthetic sake taste terms with a usage-based approach Defining aesthetic sake taste terms with a usage-based approach 1 A01 01 JB code 116436720 Hiroki Fukushima Fukushima, Hiroki Hiroki Fukushima Kyushu Women's University 07 https://benjamins.com/catalog/persons/116436720 01 eng 30 00

Taste terms such as soft for wine often have a special meaning that differs from their general definition. This chapter proposes a way to define terms of Japanese sake taste by employing (1) a usage-based approach, (2) “encyclopedic semantics” rather than a “dictionary view,” and (3) sense-making theory (Fukaya & Tanaka, 1996; Tanaka & Fukaya, 1998), drawing on data from a “sake tasting description corpus.” Sixteen high-frequency adjectivals (e.g., yawarakai ‘soft’) are selected and their sense(s) defined in a bottom-up and abductive fashion based on scores indicating the strength of co-occurrence between terms. The suggestion is that the target terms can have a sense related to taste, flavor, texture, time flow, etc. not normally provided by an ordinary dictionary.

01 01 JB code celcr.25.08sak 06 10.1075/celcr.25.08sak 231 260 30 Chapter 15 01 04 Chapter 8. A frame-semantic approach to Japanese taste terms Chapter 8. A frame-semantic approach to Japanese taste terms 1 A01 01 JB code 87436721 Kei Sakaguchi Sakaguchi, Kei Kei Sakaguchi Tohoku Gakuin University 07 https://benjamins.com/catalog/persons/87436721 01 eng 30 00

This chapter offers a frame-semantic account of the meanings of Japanese taste terms, analyzing 5,620 instances of collocations, consisting of an adjectival taste term and a noun, such as shibui kao ‘lit. astringent face’. It first defines the literal sense of the taste terms, identifying what frame is evoked by not only using but also adjusting the definitions and set of arguments from FrameNet (an English resource) to fit the case of Japanese. It then considers the sense extensions. The findings include the following: both the literal and the extended senses can imply (un)desirability; the semantic change can be accounted for by identifying frames of both literal and figurative uses that prop up the lexical meanings.

01 01 JB code celcr.25.p5 06 10.1075/celcr.25.p5 264 343 80 Section header 16 01 04 Section V. Motion and force in the language of food Section V. Motion and force in the language of food 01 eng 01 01 JB code celcr.25.09non 06 10.1075/celcr.25.09non 263 291 29 Chapter 17 01 04 Chapter 9. Verbs of seasoning in Japanese, with special reference to the locative alternation in English Chapter 9. Verbs of seasoning in Japanese, with special reference to the locative alternation in English 1 A01 01 JB code 28436722 Daisuke Nonaka Nonaka, Daisuke Daisuke Nonaka Kogakuin University of Technology & Engineering, Academic Support Center 07 https://benjamins.com/catalog/persons/28436722 01 eng 30 00

This chapter identifies verbs of seasoning from the Balanced Corpus of Contemporary Written Japanese and divides them into two types: those taking the seasoning as direct object (e.g., shio o furikakeru ‘sprinkle salt’) and those marking the seasoning with the instrumental case (e.g., shio de ajituke suru ‘season (something) with salt’). While some verbs of seasoning in English participate in the locative alternation (e.g., Sprinkle salt over the meat vs. Sprinkle the meat with salt), Japanese has considerably fewer alternating verbs, requiring the use of different verbs in the realm of seasoning. The difference is accounted for in light of “fashions of speaking” (e.g., Ikegami, 1985).

01 01 JB code celcr.25.10yos 06 10.1075/celcr.25.10yos 293 317 25 Chapter 18 01 04 Chapter 10. Motion expressions in Japanese wine-tasting descriptions Chapter 10. Motion expressions in Japanese wine-tasting descriptions 1 A01 01 JB code 216436723 Yuko Yoshinari Yoshinari, Yuko Yuko Yoshinari Gifu University 07 https://benjamins.com/catalog/persons/216436723 01 eng 30 00

This chapter analyzes motion expressions for wine aromas and flavors found in a corpus of wine-tasting notes, applying a typological theory of motion expressions (Talmy, 2000). Japanese wine-tasting descriptions are typically metaphoric, attempting to convey the motion of an entity, particularly aroma and flavor, around the sensory organs, similar to the case of English (Caballero, 2007). However, the following distinct features are observed in the Japanese wine-tasting context: (i) path-of-motion verbs are more predominantly used than manner-of-motion verbs to describe wine; (ii) a combination of a deictic verb and another verb (e.g., de-te-kuru [exit-conj-come] ‘come out’) is more frequently used than a single deictic verb. These characteristics mirror the patterns observed in Japanese descriptions of motion events in space.

01 01 JB code celcr.25.11abe 06 10.1075/celcr.25.11abe 319 343 25 Chapter 19 01 04 Chapter 11. Applying force dynamics to analyze taste descriptions in Japanese online columns Chapter 11. Applying force dynamics to analyze taste descriptions in Japanese online columns 1 A01 01 JB code 196436724 Sayaka Abe Abe, Sayaka Sayaka Abe Middlebury College 07 https://benjamins.com/catalog/persons/196436724 01 eng 30 00

This chapter analyzes taste descriptions, applying force dynamics (Talmy, 1988), which uses a schematic structure to characterize force relations. I extracted 90 descriptions from online food columns to examine causal interactions in which Food acts upon Taster or on another Food, to find that they can be classified into four basic force relations. The influenced entity can: undergo a change (caused); overcome a blockage (overcoming); be prevented from changing (blocked); or remain unchanged despite a force acting against it/her (persevering). The classification reveals that the caused pattern is predominant, indicating that Food or Taster tends to be conceptualized as a malleable entity that “gives in” to (another) Food.

01 01 JB code celcr.25.index 06 10.1075/celcr.25.index 345 347 3 Miscellaneous 20 01 04 Index Index 01 eng 01 01 JB code celcr.25.def-list 06 10.1075/celcr.25.def-list Miscellaneous 21 01 eng
01 JB code JBENJAMINS John Benjamins Publishing Company 01 01 JB code JB John Benjamins Publishing Company 01 https://benjamins.com 02 https://benjamins.com/catalog/celcr.25 Amsterdam NL 00 John Benjamins Publishing Company Marketing Department / Karin Plijnaar, Pieter Lamers onix@benjamins.nl 04 01 00 20220209 C 2022 John Benjamins D 2022 John Benjamins 02 WORLD 13 15 9789027210821 WORLD 09 01 JB 3 John Benjamins e-Platform 03 https://jbe-platform.com 29 https://jbe-platform.com/content/books/9789027257994 21 01 00 Unqualified price 02 99.00 EUR 01 00 Unqualified price 02 83.00 GBP GB 01 00 Unqualified price 02 149.00 USD