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Sensory Adjectives in the Discourse of Food
A frame-semantic approach to language and perception
Sensory Adjectives in the Discourse of Food presents a frame-based analysis of sensory descriptors. This book investigates the identification and usefulness of conceptual frames in three respects: First, an analysis of scientific language use shows that a semantic interpretation of the adjectives is dependent on the operationalizations performed in the field of sensory science. Second, a systematic frame semantic analysis of the descriptors sheds light on how meaning is constructed with regard to the lexemes’ wider context, from the utterance to the text type. Third, a comparison with German descriptors tests the applicability of a frame from one language to another (English – German). Framing presents itself as a means to capture the knowledge representation that underlies a particular discourse. With its detailed linguistic analyses and its interdisciplinary treatment of framing across discourse (specialized vs. public discourse), this book is interesting for researchers working within cognitive linguistics, terminology, and sensory science.
[Converging Evidence in Language and Communication Research, 16] 2015. xiv, 220 pp.
Publishing status: Available
Published online on 24 March 2015
Published online on 24 March 2015
© John Benjamins
Table of Contents
- List of tables | pp. ix–x
- List of figures | pp. xi–xii
- Acknowledgments | pp. xiii–xiv
- Chapter 1. Introduction | pp. 1–12
- Chapter 2. Researching language and perception | pp. 13–28
- Chapter 3. Scientific Discourse | pp. 29–62
- Chapter 4. Framing meaning | pp. 63–94
- Chapter 5. Framing crispy and crunchy in everyday discourse | pp. 95–150
- Chapter 6. Framing sensory descriptors: Crispy and crunchy in food science | pp. 151–172
- Chapter 7. Cross-linguistic framing: The German sensory adjectives knackig and knusprig | pp. 173–192
- Chapter 8. Conclusion | pp. 193–200
- References
- Appendix I | p. 213
- Appendix II | p. 214
- Author index | pp. 215–216
- Subject index | pp. 217–220
“The role of context in the modulation of lexical items in usage events is extremely important both from a linguistic and conceptual perspective. In this regard, Catherine Diederich’s book is an impressive achievement and very timely since it addresses the linguistic embedding of the sensory descriptors of food items and the event frames in which they are activated. The methodology used combines the best of recent approaches to cognitive semantics and corpus analysis. Her cross-linguistic study of the experiential framing of sensory adjectives in food discourse highlights the translational value of semantic frames and provides valuable insights into domain-specific meaning and the analysis of conceptual structure.”
Pamela Faber, Catedrática de Universidad
“This work presents a semantic analysis on two different levels: On the one hand, it contrasts the different usages of sensory adjectives in scientific and everyday discourse. On the other hand, it compares the English lexemes crispy and crunchy with their assumed German equivalents knusprig and knackig. This leads to an improved understanding of linguistic encodings of sensory perception, and it advances the linguistic investigation of the language of taste, an area of research still in its early stages.”
Angelika Linke, Universität Zürich
Cited by (25)
Cited by 25 other publications
Ishizaki, Suguru & Belén López-Arroyo
Johnson, Tamara Marie & Simone Pfenninger
2025. Can frame-semantic congruence enhance incidental memory for food
labels?. Cognitive Linguistic Studies 12:2 ► pp. 377 ff.
Johnson, Tamara Marie & Simone Eveline Pfenninger
Moreno-Pérez, Leticia & Belén López-Arroyo
Sanz-Valdivieso, Lucía & Belén López Arroyo
Mondada, Lorenza
2023. From the sensing body to language, and back. In Pragmatics and Translation [Pragmatics & Beyond New Series, 337], ► pp. 250 ff.
Mondada, Lorenza
Zenner, Eline, Lisa Hilte, Ad Backus & Reinhild Vandekerckhove
López Arroyo, Belén & Lucía Sanz Valdivieso
2022. The phraseology of wine and olive oil tasting notes. Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication 28:1 ► pp. 37 ff.
López Arroyo, Belén & Lucia Sanz-Valdivieso
Toratani, Kiyoko
2022. Introduction to the volume. In The Language of Food in Japanese [Converging Evidence in Language and Communication Research, 25], ► pp. 1 ff.
Uno, Ryoko, Fumiyuki Kobayashi, Kazuko Shinohara & Sachiko Odake
2022. Analysis of the use of Japanese mimetics in the eating and imagined eating of rice crackers. In The Language of Food in Japanese [Converging Evidence in Language and Communication Research, 25], ► pp. 55 ff.
Johnson, Tamara M. & Simone E. Pfenninger
Wiggins, Sally & Leelo Keevallik
CABALLERO, ROSARIO & CARITA PARADIS
López Arroyo, Belén & Roda P. Roberts
Raak, Norbert, Klaus Dürrschmid & Harald Rohm
Hayashi, Reiko
Ramón, Noelia & Belén Labrador
2018. Selling cheese online. Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication 24:2 ► pp. 210 ff.
Terentyeva, Elena, Marina Milovanova, Elena Pavlova, S. Cindori, O. Larouk, E.Yu. Malushko, L.N. Rebrina & N.L. Shamne
Dubois, Danièle
2017. How words for sensory experiences become terms. Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication 23:1 ► pp. 9 ff.
Winter, Bodo
[no author supplied]
2019. Conclusion. In Sensory Linguistics [Converging Evidence in Language and Communication Research, 20], ► pp. 235 ff.
[no author supplied]
[no author supplied]
2021. Further readings. In Sensory Experiences [Converging Evidence in Language and Communication Research, 24], ► pp. 577 ff.
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