Article published in:Food and terminology: Expressing sensory experience in several languages
Edited by Rita Temmerman and Danièle Dubois
[Terminology 23:1] 2017
► pp. 9–37
How words for sensory experiences become terms
A cognitive approach
Given the double nature of experiencing food as individual as well as shared experience and knowledge, the question is how to connect the observed variability of expressing such a sensory experience with a normalized requirement for developing (food) terminology. On the basis of descriptions of food experiences in actual practices involving the way food is consumed, evaluated and expressed by individuals – experts or not – in all their diversity, we propose to contribute cognitive (psychological and linguistic) expertise to terminology research. We analyze terms as cognitive units, defined within a psychological theory of natural categories as acts of meaning. In tracking the processes of terminological meaning construction in discourse we find intersubjective experience within the complex process of terminologization.
Keywords: sensory experience, situated cognition, lexical resources, cognitive categories, word meaning constitution
Published online: 10 November 2017
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