Food and terminology

• Introduction
  Rita Temmerman & Danièle Dubois | pp. 1–8
Articles
• How words for sensory experiences become terms: A cognitive approach
  Danièle Dubois | pp. 9–37
• Multifaceted gustation: Systematicity and productivity of taste terms in Korean
  Seongha 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 Spanish
  Rosario Caballero | pp. 66–88
• Babel of the senses: On the roles of metaphor and synesthesia in wine reviews
  Ernesto Suárez-Toste | pp. 89–112
• Wine-tasting metaphors and their translation: A cognitive approach
  Christine Demaecker | pp. 113–131
• Verbalizing sensory experience for marketing success: The case of the wine descriptor minerality and the product name smoothie
  Rita Temmerman | pp. 132–154
• Food terminology as a system of cultural communication
  Pamela Faber & M. Carmen África Vidal Claramonte | pp. 155–179

Cited by two other publications

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