Cover not available

In:The Language of Food in Japanese: Cognitive perspectives and beyond
Edited by Kiyoko Toratani
[Converging Evidence in Language and Communication Research 25] 2022
► pp. 1–23

Get fulltext from our e-platform
JBE logo with link
PDF logo with download linkDownload Book PDF
authorization required

Introduction to the volume

 | York University
Published online: 9 February 2022
DOI logo with link
https://doi.org/10.1075/celcr.25.int
Article outline
  • 1.Background
  • 2.Goal
    • 2.1The embodied cognition thesis
    • 2.2Non-single-doctrine based
    • 2.3Commitment to usage
    • 2.4Language use in context
    • 2.5An encyclopaedic view of word meaning
  • 3.Organization of the volume
  • 4.Concluding remarks
  • Notes
  • References
References (140)
References
Akita, K. (2019). Mimetics, gaze, and facial expressions in a multimodal corpus of Japanese. In K. Akita & P. Pardeshi, Ideophones, mimetics and expressives (pp. 229–247). Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Akita, K., & Pardeshi, P. (2019). Introduction: Ideophones, mimetics, and expressives: Theoretical and typological perspectives. In K. Akita & P. Pardeshi, Ideophones, mimetics and expressives (pp. 1–9). Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Allan, K. (2010). Tracing metonymic polysemy through time: material for object mappings in the OED. In M. E. Winters, H. Tissari, & K. Allan (Eds.), Historical cognitive linguistics (pp. 163–196). Berlin/NY: De Gruyter Mouton. Google Scholar logo with link to Google Scholar
Ariyasriwatana, W., & Quiroga, L. M. (2016). A thousand ways to say ‘Delicious!’ -- Categorizing expressions of deliciousness from restaurant reviews on the social network site Yelp. Appetite, 104, 18–32. Google Scholar logo with link to Google Scholar
Atkins, B. T., Kegl, J., & Levin, B. (1988). Anatomy of a verb entry: From linguistic theory to lexicographic practice. International Journal of Lexicography, 1(2), 84–126. Google Scholar logo with link to Google Scholar
Auvray, M., & Spence, C. (2008). The multisensory perception of flavor. Consciousness and Cognition, 17, 1016–1031. Google Scholar logo with link to Google Scholar
Backhouse, A. E. (1994). The lexical field of taste: A semantic study of Japanese taste terms. Cambridge: Cambridge University Press. Google Scholar logo with link to Google Scholar
Bagli, M. (2020). Tastes we live by: The linguistic conceptualization of taste in English. Berlin/NY: De Gruyter Mouton.Google Scholar logo with link to Google Scholar
Balirano, G., & Guzzo, S. (Eds.). (2019). Food across cultures: Linguistic insights in transcultural tastes. Switzerland: Springer. Google Scholar logo with link to Google Scholar
Barwich, A. S. (2020). Smellosophy: What the nose tells the mind. Cambridge, Massachusetts: Harvard University Press. Google Scholar logo with link to Google Scholar
Booij, G. (2010). Construction Morphology. Oxford: Oxford University Press.Google Scholar logo with link to Google Scholar
Breit, W. B. (2014). Appraisal theory applied to the wine tasting sheet in English and Spanish. Iberica, 27, 97–120. Retrieved from [URL]
Burenhult, N., & Majid, A. (2011). Olfaction in Asian ideology and language. Senses and Society, 6(1), 19–29. Google Scholar logo with link to Google Scholar
Bybee, J., & Hopper, J. (2001). Introduction. In B. Joan & P. Hopper (Eds.), Frequency and the emergence of linguistic structure (pp. 1–24) Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Caballero, R. (2007). Manner-of-motion verbs in wine description. Journal of Pragmatics, 39, 2095–2114. Google Scholar logo with link to Google Scholar
(2019). Sensory experiences, meaning and metaphor: The case of wine. In L. J. Speed, C. O’Meara, L. S. Roque, & A. Majid (Eds.), Perception metaphors (pp. 127–143). Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Caballero, R., Suárez-Toste, E., & Paradis, C. (2019). Representing wine– sensory perceptions, communication and cultures. Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Carroll, R. (1999). The middle English recipe as a text-type. Neuphilologische Mitteilungen, 100(1), 27–42.Google Scholar logo with link to Google Scholar
Cassidy, F. G. (1995). The etymology of moxie. Dictionaries, 16, 208–211. Google Scholar logo with link to Google Scholar
Choe, H. (2019). Eating together multimodally: Collaborative eating in mukbang, a Korean livestream of eating. Language in Society, 48(2), 171–208. Google Scholar logo with link to Google Scholar
Cook, G., Reed, M. & Twiner, A. (2009). “But it’s all true!”: commercialism and commitment in the discourse of organic food promotion. Text & Talk – An Interdisciplinary Journal of Language, Discourse Communication Studies, 29(2), 151–173. Google Scholar logo with link to Google Scholar
Cotter, C. (1997). Claiming a piece of the pie: How the language of recipes defines community. In A. L. Bower (Ed.), Recipes for reading: community cookbooks, stories, histories (pp. 51–72). Amherst, MA: University of Massachusetts Press.Google Scholar logo with link to Google Scholar
Coulson, S. (2001). Semantic leaps: Frame-shifting and conceptual blending in meaning construction. Cambridge: Cambridge University Press. Google Scholar logo with link to Google Scholar
Croft, W., & Cruse, D. A. (2004). Cognitive Linguistics. Cambridge: Cambridge University Press. Google Scholar logo with link to Google Scholar
Croijmans, I., & Majid, A. (2016). Not all flavor expertise is equal: The language of wine and coffee experts. PLoS ONE, 11(6), e0155845. Google Scholar logo with link to Google Scholar
Croijmans, I., Hendrickx, I., Lefever, E., Majid, A., & Van Den Bosch, A. (2020). Uncovering the language of wine experts. Natural Language Engineering, 26(5), 1–20. Google Scholar logo with link to Google Scholar
Culy, C. (1996). Null objects in English recipes. Language Variation and Change, 8(1), 91–124. Google Scholar logo with link to Google Scholar
de Saussure, F. (2011). Course in general linguistics. (R. Harris, Trans., P. Meisel & H. Saussy, Eds.). New York: Columbia University Press. (Original work published 1916).Google Scholar logo with link to Google Scholar
Diemer, S. (2013). Recipes and food discourse in English – a historical menu. In C. Gerhardt, M. Frobenius, & S. Ley (Eds.), Culinary linguistics: The chef’s special (pp. 139–156). Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Diemer, S., Brunner, M-L., & Schmidt, S. (2014). “Like, pasta, pizza and stuff” – new trends in online food discourse. Speaking in the Food Voice, 5(2). Retrieved from [URL].
Dingemanse, M. (2019). ‘Ideophone’ as a comparative concept. In K. Akita & P. Pardeshi, Ideophones, mimetics and expressives (pp. 13–33). Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Doi, S. (2014). The naturalisation process of the Japanese loanwords found in the Oxford English Dictionary. English Studies, 95(6), 674–699. Google Scholar logo with link to Google Scholar
Doi, T. (1973). The anatomy of dependence. Tokyo: Kodansha International.Google Scholar logo with link to Google Scholar
Evans, V., & Green, M. (2006). Cognitive linguistics: An introduction. Edinburgh: Edinburgh University Press Ltd.Google Scholar logo with link to Google Scholar
Fauconnier, G., & Turner, M. (1998). Conceptual integration networks. Cognitive Science, 22, 133–187. Google Scholar logo with link to Google Scholar
Fillmore, C. (1982). Frame semantics. In Linguistic Society of Korea (Ed.), Linguistics in the morning calm (pp. 111–37). Seoul: Hanshin Publishing.Google Scholar logo with link to Google Scholar
Fisher, M. F. K. (1983). With bold knife and fork. London: Chatto & Windus.Google Scholar logo with link to Google Scholar
Geeraerts, D. (2008). Introduction: A rough guide to Cognitive Linguistics. In D. Geeraerts (Ed.), Cognitive linguistics: Basic readings (pp. 1–28). Berlin/NY: De Gruyter Mouton.Google Scholar logo with link to Google Scholar
Gerhardt, C., Frobenius, M., & Ley, S. (2013a). Men eat for muscle, women eat for weight loss: Discourses about food and gender in men’s health and women’s health magazines. In C. Gerhardt, M. Frobenius & S. Ley (Eds.), Culinary Linguistics: The chef’s special (pp. 261–279). Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
(Eds.). (2013b). Culinary Linguistics: The chef’s special. Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Gluck, M. (2003). Useful language: Useful idiom or idiot speak? In J. Aitchison & D. Lewis (Eds.), New Media Language (1st ed.) (pp. 107–115). New York: Routledge.Google Scholar logo with link to Google Scholar
Goded Rambaud, M., & Poves Luelmo, A. (Eds.). (2010). Proceedings of the first international workshop on linguistic approaches to food and wine description. Madrid: UNED.Google Scholar logo with link to Google Scholar
Haiman, J. (1980). The iconicity of grammar: Isomorphism and motivation. Language, 56(3), 515–540. Google Scholar logo with link to Google Scholar
(1983). Iconic and economic motivation. Language, 59(4), 781–819. Google Scholar logo with link to Google Scholar
Hayakawa, F., Ioku, K., Akuzawa, S., Saito, M., Nishinari, K., Yamano, Y., & Kohyama, K. (2005). Collection of Japanese texture terms. (Studies on Japanese texture terms Part 1) [In Japanese]. Nippon Shokuhin Kagaku Kogaku Kaishi. 52(8), 337–346. Google Scholar logo with link to Google Scholar
Hines, C. (1999). Rebaking the Pie: The woman as dessert Metaphor. In M. Bucholtz, A. C. Liang, & L. A. Sutton, Reinventing identities: The gendered self in discourse (pp. 145–162). Oxford: Oxford University Press.Google Scholar logo with link to Google Scholar
Hiraga, M. (2009). Food for thought: conduit vs. food metaphors for communication. In K. Turner (Ed.), Language in life, and a life in language: Jacob Mey, a Festschrift (pp. 165–171). Bingley, UK: Emerald.Google Scholar logo with link to Google Scholar
Hirokawa, S., Flanagan, B., Suzuki, T., & Yin, C. (2014). Learning winespeak from mind map of wine blogs. In S. Yamamoto (Eds.), Human interface and the management of information. Information and knowledge in applications and services. HIMI 2014. Lecture Notes in Computer Science, 8522, 383–393. Google Scholar logo with link to Google Scholar
Hoffman, A., & Kytö, M. (2017). The linguistic landscapes of Swedish heritage cookbooks in the American Midwest, 1895–2005. Studia Neophilologica, 89(2), 261–286. Google Scholar logo with link to Google Scholar
Hosking, R. (2010). Food and language: Proceedings of the Oxford symposium on food and cookery, 2009. Totnes: Prospect Books.Google Scholar logo with link to Google Scholar
Hsiao, C. (2019). Linguistic strategies prompting interactions in recipes from Mandarin Chinese food blogs. Text & Talk, 39(4), 489–510. Google Scholar logo with link to Google Scholar
Ibarretxe-Antuñano, I. (2021). The domain of olfaction in Basque. In Ł. Jędrzejowski & P. Staniewski (Eds.), The Linguistics of olfaction. Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Ikegami, Y. (1985). Activity-accomplishment-achievement-A language that can’t say I burned it but it did not burn and one that can. In A. Makkai & A. K. Melby (Eds.), Linguistics and philosophy: Essays in honor of Rulon S. Wells (pp. 265–304). Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Jędrzejowski, Ł., & Staniewski, P. (Eds.). (2021). The Linguistics of olfaction. Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Johnson, M. (1987). The body in the mind : The bodily basis of meaning, imagination, and reason. Chicago: University of Chicago Press. Google Scholar logo with link to Google Scholar
Jurafsky, D. (2014). The language of food: A linguist reads the menu. New York: W.W. Norton.Google Scholar logo with link to Google Scholar
Kemmer, S., & Barlow, M. (2000). Introduction: A usage-based conception of language. In M. Barlow & S. Kemmer (Eds.), Usage-based models of language (pp. vii–xxviii). Stanford, California: CSLI publications.Google Scholar logo with link to Google Scholar
Kita, S. (1997). Two-dimensional semantic analysis of Japanese mimetics. Linguistics, 35, 79–415. Google Scholar logo with link to Google Scholar
Kroo, J., & Matsumoto, Y. (2018). The case of Japanese otona ‘adult’: Mediatized gender as a marketing device. Discourse & Communication, 12(4), 401–423. Google Scholar logo with link to Google Scholar
Kuroshima, S. (2010). Another look at the service encounter: Progressivity, intersubjectivity, and trust in a Japanese sushi restaurant. Journal of Pragmatics, 42(3), 856–869. Google Scholar logo with link to Google Scholar
Lakoff, G. (1987). Women, fire, and dangerous things. Chicago: The University of Chicago Press. Google Scholar logo with link to Google Scholar
Lakoff, G., & Johnson, M. (1980). Metaphors we live by. Chicago: University of Chicago Press.Google Scholar logo with link to Google Scholar
Lakoff, R. (2006). Identity a la carte; or, you are what you eat. In A. D. Fina, D. Schiffrin, & M. Bamberg, Discourse and identity (Studies in interactional sociolinguistics) (pp. 147–165). Cambridge: Cambridge University Press. Google Scholar logo with link to Google Scholar
Langacker, R. W. (1987). Foundations of cognitive grammar: Theoretical prerequisites. Stanford, CA: Stanford University Press.Google Scholar logo with link to Google Scholar
(1990). Concept, image, and symbol: The cognitive basis of grammar. Berlin: Mouton de Gruyter.Google Scholar logo with link to Google Scholar
Larsson, U., & Swahn, J. (2011). Green frames: A semantic study in the lexicon of babyleaf salad. Studia Neophilologica, 83, 149–168. Google Scholar logo with link to Google Scholar
Lehrer, A. (1969). Semantic cuisine. Journal of Linguistics, 5(1), 39–55. Google Scholar logo with link to Google Scholar
(1972). Cooking vocabularies and the Culinary Triangle of Lévi-Strauss. Anthropological Linguistics, 14(5), 155–171.Google Scholar logo with link to Google Scholar
(1975). Talking about wine. Language, 51(4), 901–923. Google Scholar logo with link to Google Scholar
(1978). We drank wine, we talked, and a good time was had by all. Semiotica, 23(3/4), 243–278. Google Scholar logo with link to Google Scholar
(2009). Wine and conversation. Oxford/New York: Oxford University Press. Google Scholar logo with link to Google Scholar
Lehrer, K., & Lehrer, A. (2016). The language of taste. Inquiry, 59(6), 752–765. Google Scholar logo with link to Google Scholar
Levin, B., Glass, L., & Jurafsky, D. (2019). Systematicity in the semantics of noun compounds: The role of artifacts vs. natural kinds. Linguistics, 57(3), 429–471. Google Scholar logo with link to Google Scholar
Levi-Strauss, C. (1966). The culinary triangle. Partisan Review, 33, 586–595.Google Scholar logo with link to Google Scholar
López-Arroyo, B., & Roberts, R. P. (2014). English and Spanish descriptors in wine tasting terminology. Terminology, 20(1), 25–49. Google Scholar logo with link to Google Scholar
(2016). Differences in wine tasting notes in English and Spanish. Babel, 62(3), 370–401. Google Scholar logo with link to Google Scholar
Madeleine. (n.d.). In OED Online. Oxford University Press, December 2020. Web.Google Scholar logo with link to Google Scholar
Majid, A., & Burenhult, N. (2014). Odors are expressible in language, as long as you speak the right language. Cognition, 130(2), 266–270. Google Scholar logo with link to Google Scholar
Massam, D., & Roberge, Y. (1989). Recipe context null objects in English. Linguistic Inquiry, 20(1), 134–139.Google Scholar logo with link to Google Scholar
Matwick, K., & Matwick, K. (2019). Food discourse of celebrity chefs of food network. Cham: Palgrave Macmillan. Google Scholar logo with link to Google Scholar
(2020). Bloopers and backstage talk on TV cooking shows. Text & Talk, 40(1), 49–74. Google Scholar logo with link to Google Scholar
Mayes, P. D. (1999). Linguistic reflections of social structure and culture: A comparison of Japanese and American cooking class genres. (Doctoral dissertation). Available from ProQuest Dissertations and Theses database. (UMI NO. 9961503)
McBurney, D. H., & Gent, J. F. (1979). On the nature of taste qualities. Psychological Bulletin, 86(1), 151–167. Google Scholar logo with link to Google Scholar
McCawley, J. (1984). The eater’s guide to Chinese characters. Chicago, IL: University of Chicago Press.Google Scholar logo with link to Google Scholar
Myers, C. S. (1904). The taste-names of primitive peoples. British Journal of Psychology, 1(2), 117–126.Google Scholar logo with link to Google Scholar
Nakagawa, H. (2012). The importance of TASTE verbs in some Khoe languages. Linguistics, 50(3), 395–420. Google Scholar logo with link to Google Scholar
Norrick, N. R. (1983). Recipes as texts: Technical language in the kitchen. In R. Jongen, S. D. Knop, P. H. Nelde, & M-P. Quix (Eds.), Sprache, Diskurs und Text, Akten des 17. Linguistischen Kolloquiums, Brussel, 1982 (pp. 173–182). Tubingen: Niemeyer. Google Scholar logo with link to Google Scholar
(2011). Conversational recipe telling. Journal of Pragmatics, 43, 2740–2761. Google Scholar logo with link to Google Scholar
O’Mahony, M., & Ishii, R. (1986). A comparison of English and Japanese taste languages: Taste descriptive methodology, codability and the umami taste. British Journal of Psychology, 77, 161–174. Google Scholar logo with link to Google Scholar
O’Meara, C., & Majid, A. (2016). How changing lifestyles impact Seri smellscapes and smell language. Anthropological Linguistics, 58(2), 107–131. Google Scholar logo with link to Google Scholar
O’Meara, C., Kung, S. S., & Majid, A. (2019). The challenge of olfactory ideophones: Reconsidering ineffability from the Totonac-Tepehua perspective. International Journal of American Linguistics, 85, 173–212. Google Scholar logo with link to Google Scholar
Ochs, E., Pontecorvo, C., Fasulo, A. (1996). Socializing taste. Ethnos, 61(1–2), 7–46. Google Scholar logo with link to Google Scholar
Paar, M. (2020, July 18). There is a season: Cuke salad’s a cool summer treat. Daily Hampshire Gazette. Retrieved from [URL]
Paradis, C. (2009). ‘‘This beauty should drink well for 10–12 years’’: A note on recommendations as semantic middles. Text & Talk, 29(1), 53–73. Google Scholar logo with link to Google Scholar
Paradis, C., & Eeg-Olofsson, M. (2013). Describing sensory experience: The genre of wine reviews. Metaphor and Symbol, 28(1), 22–40. Google Scholar logo with link to Google Scholar
Pérez-Hernández, L. (2013). A pragmatic-cognitive approach to brand names: A case study of Rioja wine brands. Names: A Journal of Onomastics, 61(1), 33–46. Google Scholar logo with link to Google Scholar
(2019). XL burgers, shiny pizzas, and ascending drinks: Primary metaphors and conceptual interaction in fast food printed advertising. Cognitive Linguistics, 30(3), 531–570. Google Scholar logo with link to Google Scholar
Proust, M., & Carter, W. C. (2013). In search of lost time. Volume 1, Swann’s way. New Haven: Yale University Press.Google Scholar logo with link to Google Scholar
Rohrer, R. (2010). Embodiment and experientialism. In D. Geeraerts & H. Cuyckens (Eds.), The Oxford handbook of cognitive linguistics (pp. 25–47). Oxford: Oxford University Press.Google Scholar logo with link to Google Scholar
Ruiz de Mendoza Ibáñez, F. J., and Peña Cervel, S. M. (2005). Introduction. In F. J. Ruiz de Mendoza Ibáñez & S. M. Peña Cervel (Eds.) Cognitive linguistics: Internal dynamics and interdisciplinary interaction (pp. 1–15). Berlin: Mouton de Gruyter.Google Scholar logo with link to Google Scholar
Sasamoto, R. (2019). Onomatopoeia and relevance: Communication of impressions via sound. London: Palgrave Macmillan. Google Scholar logo with link to Google Scholar
Schuessler, J. (2014, September 15). Deciphering the menu. Retrieved from [URL]
Schultz, J. (2016). The semantic development of nineteenth-century French cookery terms in English: Tendencies of borrowings relating to dishes, desserts and confectionary. Journal of Language Contact, 9, 477–512. Google Scholar logo with link to Google Scholar
Schultze, D. (2008). Hippocras bag, oil of Exeter and Manus Christi: Recipes in BL Harley 1706. Anglia – Zeitschrift Für Englische Philologie, 126(3), 429–460. Google Scholar logo with link to Google Scholar
Shimoda, M., Sasaki, H., Doi, Y., Kameda, W., & Osajima, Y. (1989). Characterization of concrete terms for odor-description of food products [in Japanese]. Nippon Shokuhin Kogyo Gakkaishi, 36(1), 17–25. Google Scholar logo with link to Google Scholar
Shimojo, M. (2019). Topicalization in Japanese cooking discourse. Open Linguistics, 5, 511–531. Google Scholar logo with link to Google Scholar
Smith, V., Barratt, D. Y., & Zlatev, J. (2014). Unpacking noun-noun compounds: Interpreting novel and conventional food names in isolation and on food labels. Cognitive Linguistics, 25(1), 99–147. Google Scholar logo with link to Google Scholar
Spence, C., Smith, B., & Auvray, M. (2015). Confusing tastes and flavours. In D. Stokes, M. Matthen, & S. Biggs (Eds.), Perception and its modalities (pp. 247–274). Oxford: Oxford University Press.Google Scholar logo with link to Google Scholar
Staats, A. W., & Hammond, O. W. (1972). Natural words as physiological conditioned stimuli: Food-word-elicited salivation and deprivation effects. Journal of Experimental Psychology, 96(1), 206–208. Google Scholar logo with link to Google Scholar
Strauss, S. G., Chang, H., & Matsumoto, Y. (2018). Genre and the cultural realms of taste in Japanese, Korean, and U.S. online recipes. In M. E. Hudson, Y. Matsumoto, J. Mori, & M. Shibatani. Pragmatics of Japanese: Perspectives on grammar, interaction and culture (pp. 219–244). Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Sullivan, K. (2013). Frames and constructions in metaphoric language. Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Sweetser, E. (1990). From etymology to pragmatics: Metaphorical and cultural aspects of semantic structure. Cambridge: Cambridge University Press. Google Scholar logo with link to Google Scholar
Szatrowski, P. E. (Ed.). (2014). Language and food: Verbal and nonverbal experiences. Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Talmy, L. (1983). How language structures space. In H. L. Pick, Jr. & L. P. Acredolo (Eds.), Spatial orientation: Theory, research, and application (pp. 225–282). New York: Plenum Press. Google Scholar logo with link to Google Scholar
(1985). Lexicalization patterns: Semantic structure in lexical forms. In T. Shopen (Ed.), Language typology and syntactic description 3: Grammatical categories and the lexicon (pp. 57–149). Cambridge: Cambridge University Press.Google Scholar logo with link to Google Scholar
(1988). Force dynamics in language and cognition. Cognitive Science, 12, 49–100. Google Scholar logo with link to Google Scholar
(2000). Toward a cognitive semantics, Volume I: Concept structuring systems. Cambridge, MA: MIT Press.Google Scholar logo with link to Google Scholar
Tayler, J. (1989). Linguistic categorization. Oxford: Oxford University Press.Google Scholar logo with link to Google Scholar
Taylor, J. (2003). Meaning and context. In H. Cuyckens, T. Berg, R. Dirven, & K. Panther (Eds.), Motivation in language: Studies in honor of Günter Radden (pp. 28–48). Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Temmerman, D., & Dubois, R. (Eds.) (2017). Food and terminology: Expressing sensory experience in several languages. Special issue of Terminology 23(1).Google Scholar logo with link to Google Scholar
Tomasello, M. (2000). First steps toward a usage-based theory of language acquisition. Cognitive Linguistics, 11(12), 61–82.Google Scholar logo with link to Google Scholar
Tominc, A. (2014). Tolstoy in a recipe: Globalisation and cookbook discourse in postmodernity. Nutrition & Food Science, 44(4), 310–323. Google Scholar logo with link to Google Scholar
Tsujimura, N. (2018). Recipe names in Japanese cookbooks as a gateway to interpersonal communication. Names: A Journal of Onomastics, 66(2), 1–13. Google Scholar logo with link to Google Scholar
Voeltz, F. K. E., & Kilian-Hatz, C. (Eds.) (2001). Ideophones. Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Wertz, S. K. (2013). The elements of taste: How many are there? Journal of Aesthetic Education, 47(1), 46–57. Google Scholar logo with link to Google Scholar
Westney, L. (2007). From courtesans to queens: Recipes named for women. Names, 55(3), 277–285. Google Scholar logo with link to Google Scholar
Wharton, T. (2010). Recipes: Beyond the words. Gastronomica, 10(4), 67–73. Google Scholar logo with link to Google Scholar
Wiegand, M., & Klakow, D. (2015). Detecting conditional healthiness of food items from natural language text. Language Resources and Evaluation, 49(4), 777–830. Google Scholar logo with link to Google Scholar
Wnuk, E., & Majid, A. (2014). Revisiting the limits of language: The odor lexicon of Maniq. Cognition, 131(1), 125–138. Google Scholar logo with link to Google Scholar
Yamaguchi, S. (1979). The umami taste. In J. C. Boudreau (Ed.), Food taste chemistry (pp. 33–51). Washington, D.C.: American Chemical Society. Google Scholar logo with link to Google Scholar
Yamaguchi, T. (2009). Literal and figurative uses of Japanese ‘eat’ and ‘drink’. In J. Newman (Ed.), The linguistics of eating and drinking (pp. 173–193). Amsterdam/Philadelphia: John Benjamins. Google Scholar logo with link to Google Scholar
Yao, Y., & Su, Q. (2019). Chinese, food and menus. In C-R. Huang, Z. Jing-Schmidt, & B. Meisterernst (Eds.), The Routledge handbook of Chinese applied linguistics (pp. 81–91). New York: Routledge. Google Scholar logo with link to Google Scholar
Zwicky, A., & Zwicky, A. (1980). America’s national dish: The style of restaurant menus. American Speech, 55(83), 87–92. Google Scholar logo with link to Google Scholar
Mobile Menu Logo with link to supplementary files background Layer 1 prag Twitter_Logo_Blue