Food and terminology
Expressing sensory experience in several languages
Special issue of Terminology 23:1 (2017)
Editors
[Terminology, 23:1] 2017. vi, 179 pp.
Publishing status: Available
© John Benjamins Publishing Company
Table of Contents
-
IntroductionRita Temmerman & Danièle Dubois | pp. 1–8
-
How words for sensory experiences become terms: A cognitive approachDanièle Dubois | pp. 9–37
-
Multifaceted gustation: Systematicity and productivity of taste terms in KoreanSeongha Rhee & Hyun Jung Koo | pp. 38–65
-
From the glass through the nose and the mouth: Motion in the description of sensory data about wine in English and SpanishRosario Caballero | pp. 66–88
-
Babel of the senses: On the roles of metaphor and synesthesia in wine reviewsErnesto Suárez-Toste | pp. 89–112
-
Wine-tasting metaphors and their translation: A cognitive approachChristine Demaecker | pp. 113–131
-
Verbalizing sensory experience for marketing success: The case of the wine descriptor minerality and the product name smoothieRita Temmerman | pp. 132–154
-
Food terminology as a system of cultural communicationPamela Faber & M. Carmen África Vidal Claramonte | pp. 155–179
Articles
Subjects
Translation & Interpreting Studies
Main BIC Subject
CFM: Lexicography
Main BISAC Subject
LAN009000: LANGUAGE ARTS & DISCIPLINES / Linguistics / General