Article published in:
Food and terminology: Expressing sensory experience in several languages
Edited by Rita Temmerman and Danièle Dubois
[Terminology 23:1] 2017
► pp. 937
References

References

Amilien, V., and A. E. Delavigne
(eds) 2003Crispy, Crunchy: A Dream of Consistency…. Special issue of Anthropology of Food 1.Google Scholar
Barsalou, L. W.
1999 “Perceptual Symbol Systems.” Behavioral and Brain Sciences 22: 577–660. CrossrefGoogle Scholar
2008 “Grounded Cognition.” Annual Review Psychology 59: 617–645. CrossrefGoogle Scholar
Barthes, R.
1961 “Pour une psycho-sociologie de l’alimentation contemporaine.” Annales, Economies, Sociétés, Civilisations 16 (5): 977–986. CrossrefGoogle Scholar
Bende, M., and S. Nordin
1997 “Perceptual Learning in Olfaction: Professional Wine Tasters versus Controls.” Physiology & Behavior 62 (5): 1065–1070. CrossrefGoogle Scholar
Bieler, L. M., and M. Runte
2010“Semantik der Sinne. Die lexikografische Erfassung von Geschmacksadjektiven.” Lexicographica. Series maior 26: 109–128.Google Scholar
Bieler, L. M., and D. Dubois
2011 “Communicating Taste: A Dialogical Perspective on Meaning Constitution in Conversation about Taste.” In Proceedings Les descripteurs du vin, Vino lingua , Dijon.
Bruner, J.
1990Acts of Meanings. Cambridge, MA: Harvard University Press. (French translation (1991) Car la culture donne forme à l'esprit : de la révolution cognitive à la psychologie culturelle. Paris: Eshel).Google Scholar
Cabré, T.
1999Terminology: Theory, Methods and Applications. Amsterdam: John Benjamins. CrossrefGoogle Scholar
2000 “Terminologie et linguistique: la théorie des portes.” Terminologies nouvelles RIFAL 21: 10–15.Google Scholar
2003 “Theories of Terminology: Their Description, Prescription and Explanation.” Terminology 9 (2): 163–200. CrossrefGoogle Scholar
2005“La terminologie, une discipline en évolution: le passé, le présent et quelques prospectives.” (In French from A Terminologia, uma disciplina em evolução: passado, presente e alguns elementos de futuro). Debate Terminologico 4: 1813–1867.Google Scholar
2009 “La Teoría Comunicativa de la Terminología, una aproximación lingüística a los Términos.” Revue Française de linguistique appliquée 14 (2): 9–15.Google Scholar
Cance, C.
2009 “Stimuli, dispositifs expérimentaux et mondes construits.” In Le Sentir et le Dire, ed. by D. Dubois, 107–136. Paris: L’Harmattan.Google Scholar
Cance, C., and D. Dubois
2015 “Dire notre expérience du sonore: nomination et référenciation.” Langue Française 188 (4): 15–32. CrossrefGoogle Scholar
submitted. “Diversité des ressources linguistiques et des discours dans différentes modalités sensorielles: de l’expression de l’expérience sensible à la construction de l’objectivité.”
Chollet, S., and D. Valentin
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
2001 “Impact of Training on Beer Flavor Perception and Description: are Trained and Untrained Subjects really Different?Journal of Sensory Studies 16 (6): 601–618. CrossrefGoogle Scholar
Civille, G. V., and H. T. Lawless
1986 “The Importance of Language in Describing Perceptions.” Journal of Sensory Studies 1: 203–215. CrossrefGoogle Scholar
Clark, H. H.
1996Using Language. Cambridge: Cambridge University Press. CrossrefGoogle Scholar
David, S.
1997 “Représentations sensorielles et marques de la personne: contrastes entre olfaction et audition.” In Catégorisation et Cognition: De la perception au discours, ed. by D. Dubois, 211–242. Paris: Kimé.Google Scholar
2000 “Certitudes et incertitudes dans les domaines olfactif, gustatif et auditif.” In Espaces sensoriels et formes lexicales, ed. by D. Dubois, 77–108. Paris: LCPE (INaLF-CNRS).Google Scholar
Deppermann, A.
2012 “How does ‘Cognition’ Matter to the Analysis of Talk-in-Interaction?Language Sciences 34 (6): 746–767. CrossrefGoogle Scholar
Diederich, C.
2015Sensory Adjectives in the Discourse of Food: A Frame-semantics approach to language and perception. Amsterdam: John Benjamins. CrossrefGoogle Scholar
Diki-Kidiri, M.
2007Eléments de terminologie culturelle. Special issue of Cahiers du RIFAL 26.Google Scholar
Diki-Kidiri, M., S. David, D. Dubois, and J. Poitou
2000 “Terminologies nouvelles.” Cahiers du RIFAL 21: 7–9.Google Scholar
Dubois, D.
(ed) 1991Sémantique et cognition – Catégories, prototypes, typicalité. Paris: CNRS éditions.Google Scholar
(ed) 1997Catégories et cognition. Paris: Kimé.Google Scholar
2000 “Categories as Acts of Meaning: The Case of Categories in Olfaction and Audition”. Cognitive Science Quarterly 1: 35–68.Google Scholar
2002 “Informations, représentations, connaissances, et significations: des objets en question dans les sciences cognitives.” In Du sujet : théorie et praxis, ed. by J. B. Berthelin, 97–106. Paris: Maison des Sciences de l’Homme.Google Scholar
2006 “Les 'mots' et les catégories cognitives du sensible: des rapports problématiques”. Cahiers du LCPE 7: 23–48.Google Scholar
2007 “From Psychophysics to Semiophysics: Categories as Acts of Meaning.” In Speaking of Colors and Odors, ed. by M. Plümacher and P. Holz, 167–184. Amsterdam: John Benjamins. CrossrefGoogle Scholar
2008 “Sens communs et sens commun: Expériences sensibles, connaissance(s) ou doxa?Langages 170: 41–53. CrossrefGoogle Scholar
(ed) 2009Le sentir et le dire : concepts et méthodologies en linguistique et psychologie cognitive. Paris: L’Harmattan.Google Scholar
Dubois, D., and A. Giboreau
2006 “Descriptors: Attributes? Labels? Terms? Names? A Contribution of Psycholinguistics to Sensory Evaluation.” Food Quality and Preference 17 (7/8): 669–667. CrossrefGoogle Scholar
Dubois, D., and C. Cance
2012 “Vers une sémiologie du sensible: des couleurs en discours et en pratiques”. Histoire, Epistémologie, Langage XXXIV (1): 63–95. CrossrefGoogle Scholar
Dubois, D., and C. Rouby
2002 “Names and Categories for Odors: The Veridical Label Revisited.” In Olfaction, Taste, and Cognition, ed. by C. Rouby, B. Schaal, D. Dubois, R. Gervais, and A. Holley, 47–66. Cambridge: Cambridge University Press. CrossrefGoogle Scholar
Edwards, D.
1997Discourse and cognition. London: Sage.Google Scholar
2005. “Discursive Psychology.” In Handbook of Language and Social Interaction, ed. by K. L. Fitch and R. E Sanders, 257–273. Hillsdale, NJ: ErlbaumGoogle Scholar
Faber, P.
(ed.) 2012A Cognitive Linguistics View of Terminology and Specialized Language. Berlin/New York: De Gruyter. CrossrefGoogle Scholar
2015 “Frames as a framework for Terminology”. In Handbook of terminology, Vol 1, ed. by H. Kockaert and F. Steurs, 14–33. Amsterdam: John Benjamins. CrossrefGoogle Scholar
Fischler, C.
1990L’homnivore : le goût, la cuisine et le corps. Paris: Odile Jacob.Google Scholar
Gaudin, F.
1993 “Sémioterminologie: du signe au sens, construction d’un champ.” Meta 38 (2): 293–301. CrossrefGoogle Scholar
2003Socioterminologie: une approche sociolinguistique de la terminologie. Bruxelles: Duculot. CrossrefGoogle Scholar
Gautier, L., and E. Lavric
(eds) 2015Unité et diversité dans les discours sur le vin en Europe. Frankfurt/Main: 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., and L. Body
2007Le marketing sensoriel – De la stratégie à la mise en oeuvre. Paris: Vuibert.Google Scholar
Giboreau, A., C. Dacremont, C. Egoroff, S. Guerrand, I. Urdapilleta, and D. Candel
2007 “Defining Sensory Descriptors: Towards Writing Guidelines based on Terminology.” Food Quality and Preference 18: 265–274. CrossrefGoogle Scholar
Hacking, I.
1999Rewriting the Soul. Princeton: Princeton University Press.Google Scholar
Heritage, J.
1984Garfinkel and Ethnomethodology. Cambridge: Polity Press.Google Scholar
Howes, D.
1991 “Sensorial Anthropology.” In The Varieties of Sensory experience: A Source Book in the Anthropology of the Senses, ed. by D. Howes, 167–191. Toronto: Toronto University Press.Google Scholar
Hughson, A. L., and R. A. Boakes
2002 “The Knowing Nose: the Role of Knowledge in Wine Expertise.” Food Quality and Preference 13 (7–8): 463–472. CrossrefGoogle Scholar
Humbley, J.
2009Terminologie : orientations actuelles.” Revue française de linguistique appliquée XIV (2): 5–8.Google Scholar
Hutchins, E.
1995Cognition in the Wild. Cambridge: MIT Press.Google Scholar
ISO AFNOR 13299
2003Sensory Analysis – Methodology – General Guidance for Establishing a Sensory Profile. La Plaine St Denis: AFNOR Editions.Google Scholar
Jaffré, J., D. Valentin, C. Dacremont, and D. Peyron
2009 “Burgundy Red Wines: Representation of Potential for Aging.” Food Quality and Preference 20 (7): 505–513. CrossrefGoogle Scholar
Kerremans, K.
2014Terminologial Variation in Multilingual Europe. PhD. Vrije Universiteit Brussel.Google Scholar
Kerremans, K., R. Temmerman, and P. De Baer
2008 “Construing Domain Knowledge via Terminological Understanding.” Linguistica Antwerpiensa – New Series – Themes in Translation Studies 7: 177–191.Google Scholar
Lakoff, G.
1987Women, Fire, and Dangerous Things. Chicago: Chicago University Press. CrossrefGoogle Scholar
Langacker, R.
1987Foundations of Cognitive Grammar. Stanford: Stanford University Press.Google Scholar
Langlois, J., J. Ballester, D. Peyron, and C. Dacremont
2010 “Combining Olfactory and Gustatory Clues in Wine Professionals’ Judgment of Aging Potential of Red Wine.” American Journal of Oenology and Viticulture 61 (1): 15–22.Google Scholar
Langlois, J., C. Dacremont, D. Peyron, D. Valentin, and D. Dubois
2011 “Lexicon and types of Discourses in Wine Expertise: the Case of Vin de Garde.” Food quality and preference 22: 491–498. CrossrefGoogle Scholar
Larsson, B.
2008 “Le sens commun ou la sémantique comme science de l’intersubjectivité humaine.” Langages 170: 28–40. CrossrefGoogle Scholar
Lawless, H. T.
1984 “Flavor Description of White Wine by ‘Expert’ and non-Expert Wine Consumers.” Journal of Food Science 49: 120–123. CrossrefGoogle Scholar
Lawless, H., and H. Heymann
1998Sensory Evaluation of Food: Principles and practices. New York: Chapman & Hall.Google Scholar
Lehrer, A.
1975 “Talking about Wine.” Language 51(4): 901–923. CrossrefGoogle Scholar
Lelièvre, M., S. Chollet, H. Abdi, and D. Valentin
2008 “What is the Validity of the Sorting Task for Describing Beers? A Study using Trained and Untrained Assessors.” Food Quality and Preference 19 (8): 697–703. CrossrefGoogle Scholar
Lévi-Strauss, C.
1964Mythologiques, Tome I : Le Cru et le cuit. Paris: Plon.Google Scholar
Licoppe, C.
1996La formation de la pratique scientifique. Paris: La Découverte.Google Scholar
Linell, P.
2009Rethinking Language, Mind and World Dialogically: Interactional and Contextual Theories of Human Sense Making. Charlotte, NC: Information Age Publishing.Google Scholar
Majid, A., and S. Levinson
2011 “The Senses in Language and Culture.” Senses & Society 6 (1): 5–18. CrossrefGoogle Scholar
Meilgaard, M., G. Civille, and T. Carr
2007Sensory Evaluation Techniques, 4th ed. Boca Raton: CRC Press.Google Scholar
Melcher, J. M., and J. W. Schooler
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.
1955Les aventures de la dialectique. Paris: Gallimard.Google Scholar
Mushin, I.
2000 “Evidentiality and Deixis in Narrative Retelling.” Journal of Pragmatics 32: 927–957. CrossrefGoogle Scholar
Normand, S.
2002Les mots de la dégustation du champagne: Analyse sémantique d'un discours professionnel. Paris: CNRS Editions.Google Scholar
Parr, W. V., D. Heatherbell, and K. G. White
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., K. G. White, and D. A. Heatherbell
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
Plumacher, M., and P. Holz
(eds.) 2007Speaking of Colors and Odors. An Interdisciplinary Approach to Cognitive and Linguistic Categorization of Color Vision and Olfaction. Amsterdam: John Benjamins. CrossrefGoogle Scholar
Rastier, F.
1993 “La sémantique cognitive.” Histoire, Epistémologie, Langage 15 (1): 153–187. CrossrefGoogle Scholar
2005 “Sémiotique du cognitivisme et sémantique cognitive: Questions d’histoire et d’épistémologie.” Texto! http://​www​.revue​-texto​.net​/Inedits​/Rastier​/Rastier​_Semantique​-cognitive​.html. Accessed 2 May 2017.Google Scholar
Rosch, E. R.
1978 “Principles of Categorization.” In Cognition and Categorization, ed. by E. Rosch and B. Lloyd, 27–48. Hillsdale: L. Erlbaum.Google Scholar
Rossi, M.
2009 “L’emploi de la métaphore comme ressource pour la néologie terminologique: le cas du langage de la dégustation du vin.” In Atti del Convegno Internazionale La métaphore en langues de spécialité, 199–227. Lyon: Presses Universitaires de Lyon.Google Scholar
Sauvageot, F.
1996 “Sait-on en 1996 décrire le goût d’un aliment ou d’une boisson.” Psychologie Française 41: 289–300.Google Scholar
Sauvageot, F., and C. Dacremont
2001L’évaluation sensorielle à la portée de tous – Les premiers pas en évaluation sensorielle, 4th ed. Dijon: Ensbana – Université de Bourgogne.Google Scholar
Sauvageot, F., I. Urdapilleta, and D. Peyron
2006 “Within and between Variations of Texts elicited from nine Wine Experts.” Food Quality and Preference 17 (6): 429–444. CrossrefGoogle Scholar
Savatovsky, D., and D. Candel
2007 “Présentation.” Langages 168: 3–10. CrossrefGoogle Scholar
Schegloff, E. A.
1991 “Conversation Analysis and Socially Shared Cognition.” In Perspectives on Socially Shared Cognition, ed. by L. Resnick, J. Levine, and S. Teasley, 150–171. Washington: American Psychology Association. CrossrefGoogle Scholar
Schifferstein, R., and P. Hekkert
2008Product Experience. Amsterdam: Elsevier.Google 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
SSHA
2009Évaluation sensorielle: manuel méthodologique, 3rd ed. Paris: Lavoisier, Coll. Tec & Doc.Google Scholar
Talmy, L.
2000Towards a Cognitive Semantics. Cambridge: MIT Press.Google Scholar
Temmerman, R.
2000Towards New Ways of Terminology Description. The Sociocognitive Approach. Amsterdam: John Benjamins. CrossrefGoogle Scholar
Traugott, E. C.
2010 “Revisiting Subjectiviction and Intersubjectivication.” In Subjectification, Intersubjectification and Grammaticalization, ed. by K. Davidse, L. Vandelanotte, and H. Cuyckens, 29–70. Berlin: De Gruyter Mouton. CrossrefGoogle Scholar
Valentin, D., S. Chollet, and H. Abdi
2003 “Les mots du vin: experts et novices diffèrent-ils quand ils décrivent des vins ?Corpus 2: 183–200.Google Scholar
Vion, R.
2009 “De la subjectivité en discours aux discours sur la subjectivité.” In Le sentir et le dire, ed. by D. Dubois, 367–391. Paris: L’Harmattan.Google Scholar
Webster, J.
(dir.) 2004The Language of Science. The Collected Works of M. A. K. Halliday. London, New York: Continuum.Google Scholar
Cited by

Cited by 2 other publications

Du, Jiali, Christina Alexandris, Yajun Pei, Yuming Lian & Pingfang Yu
2021.  In Human Interaction, Emerging Technologies and Future Applications IV [Advances in Intelligent Systems and Computing, 1378],  pp. 239 ff. Crossref logo
López Arroyo, Belén & Roda P. Roberts
2020. What wine descriptors really mean A comparison between dictionary definitions and real use. Journal of Wine Research 31:4  pp. 301 ff. Crossref logo

This list is based on CrossRef data as of 24 april 2021. 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.