Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception / / Catherine Diederich, University of Basel

• Record Nr.: UNINA9910459708303321
• Autore: Diederich Catherine
• Pubbl/distr/stampa: Amsterdam, [Netherlands] ; ; Philadelphia, [Pennsylvania] : , : John Benjamins Publishing Company, , 2015; ©2015
• ISBN: 90-272-6880-0
• Descrizione fisica: 1 online resource (234 p.)
• Collana: Converging Evidence in Language and Communication Research (CELCR), , 1566-7774 ; ; Volume 16
• Disciplina: 415/.5
• Soggetti: Grammar, Comparative and general - Adjective; Taste - Physiological aspects; Perception - Physiological aspects; Sensory evaluation - Physiological aspects; Food; Electronic books.
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and indexes.
• Nota di contenuto: Sensory Adjectives in the Discourse of Food; Editorial page; Title page; LCC data; Table of contents; List of tables; List of figures; Acknowledgments; Chapter 1. Introduction; 1.1 The sensory adjectives; 1.2 The cognitive semantic approach; 1.3 Structure; Chapter 2. Researching language and perception; 2.1 The semantics of the senses; 2.1.1 The semantics of color terms; 2.1.2 The semantics of taste terms; 2.1.3 The semantics of wine vocabulary; 2.2 The effability and ineffability of the senses; 2.3 Talking about eating and drinking; 2.4 Cross-sensory experience; 2.5 Summary; Chapter 3. Scientific discourse 3.1 Scientific use of language; 3.1.1 What is scientific use of language?; 3.1.2 Characterizing scientific terminology; 3.2 Sensory science; 3.2.1 The use of scientific language in sensory science; 3.2.2 Scientific standardizations; 3.2.3 Challenges of interaction in sensory science; 3.3 Texture analysis; 3.3.1 Definition ; and characterization of texture; 3.3.2 Textural characteristics; 3.3.3 Assessment of texture in sensory science; 3.3.4 Textural preferences of consumers; 3.4 Summary; Chapter 4. Framing meaning; 4.1 The semantics of adjectives; 4.2 Adjectives in context4.3 Frames; 4.3.1 Cognitive frames; 4.3.2 Frame semantics; 4.4 FrameNet; 4.4.1 FrameNet lexical entry: An example; 4.4.2 FrameNet procedures; 4.4.3 Analytical elaboration of FrameNet; 4.5 Applying frame semantics to specialized fields; 4.5.1 Frame-based terminology: EcoLexicon; 4.5.2 The scientific text as a conceptual frame; 4.6 Situational framing; 4.7 Lexical profiling; Chapter 5. Framing crispy and crunchy in everyday discourse; 5.1 Material; 5.1.1 The Corpus of Contemporary American English; 5.1.2 Choice of corpus: Purposes and restrictions; 5.1.3 The material selected for the present study5.2 Analysis of text type; 5.2.1 Introduction; 5.2.2 Methodology; 5.2.3 Results and discussion; 5.3 Coding of frame elements; 5.4 Analysis of food product; 5.4.1 Introduction; 5.4.2 Methodology; 5.4.3 Results and discussion; 5.5 Analysis of product preparation; 5.5.1 Introduction; 5.5.2 Methodology; 5.5.3 Results and discussion; 5.6 Analysis of product profiling; 5.6.1 Introduction; 5.6.2 Methodology; 5.6.3 Results and discussion; 5.7 Analysis of evaluation; 5.7.1 Introduction; 5.7.2 Methodology; 5.7.3 Results and discussion; 5.8 Summary; Chapter 6. Framing sensory descriptors: Crispy and crunchy in food science6.1 Material; 6.2 Methodology and procedure; 6.2.1 Characterization of text type; 6.2.2 Identification of keywords and semantic clustering; 6.3 Results and discussion; 6.3.1 Event-based frame in scientific research; 6.3.2 Lexicalization of frame components; 6.3.3 The meta-discussion of crispy and crunchy; 6.4 Summary; Chapter 7. Cross-linguistic framing: The German sensory adjectives knackig and knusprig; 7.1 Common translations of sensory descriptors; 7.2 Data and methodology; 7.3 Framing the German lexeme knackig; 7.4 Framing the German lexeme knusprig