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El. knyga: Sensory Adjectives in the Discourse of Food: A frame-semantic approach to language and perception

(University of Basel)
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Sensory Adjectives in the Discourse of Food: A frame-semantic approach to language and perceptionDidesnis paveikslėlis
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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.
List of tables
ix
List of figures
xi
Acknowledgments xiii
Chapter 1 Introduction
1(12)
1.1 The sensory adjectives
4(3)
1.2 The cognitive semantic approach
7(2)
1.3 Structure
9(4)
Chapter 2 Researching language and perception
13(16)
2.1 The semantics of the senses
14(8)
2.1.1 The semantics of color terms
15(2)
2.1.2 The semantics of taste terms
17(2)
2.1.3 The semantics of wine vocabulary
19(3)
2.2 The effability and ineffability of the senses
22(3)
2.3 Talking about eating and drinking
25(1)
2.4 Cross-sensory experience
26(2)
2.5 Summary
28(1)
Chapter 3 Scientific discourse
29(34)
3.1 Scientific use of language
29(7)
3.1.1 What is scientific use of language?
30(4)
3.1.2 Characterizing scientific terminology
34(2)
3.2 Sensory science
36(11)
3.2.1 The use of scientific language in sensory science
38(2)
3.2.2 Scientific standardizations
40(3)
3.2.3 Challenges of interaction in sensory science
43(4)
3.3 Texture analysis
47(13)
3.3.1 Definition and characterization of texture
47(2)
3.3.2 Textural characteristics
49(1)
3.3.3 Assessment of texture in sensory science
50(6)
3.3.4 Textural preferences of consumers
56(4)
3.4 Summary
60(3)
Chapter 4 Framing meaning
63(32)
4.1 The semantics of adjectives
64(4)
4.2 Adjectives in context
68(4)
4.3 Frames
72(5)
4.3.1 Cognitive frames
72(1)
4.3.2 Frame semantics
73(4)
4.4 FrameNet
77(10)
4.4.1 FrameNet lexical entries: An example
78(5)
4.4.2 FrameNet procedures
83(2)
4.4.3 Analytical elaboration of FrameNet
85(2)
4.5 Applying frame semantics to specialized fields
87(5)
4.5.1 Frame-based terminology: EcoLexicon
88(2)
4.5.2 The scientific text as a conceptual frame
90(2)
4.6 Situational framing
92(1)
4.7 Lexical profiling
93(2)
Chapter 5 Framing crispy and crunchy in everyday discourse
95(56)
5.1 Material
96(9)
5.1.1 The Corpus of Contemporary American English
96(3)
5.1.2 Choice of corpus: Purposes and restrictions
99(2)
5.1.3 The material selected for the present study
101(4)
5.2 Analysis of text type
105(10)
5.2.1 Introduction
105(1)
5.2.2 Methodology
106(5)
5.2.3 Results and discussion
111(4)
5.3 Coding of frame elements
115(2)
5.4 Analysis of food product
117(8)
5.4.1 Introduction
117(1)
5.4.2 Methodology
118(3)
5.4.3 Results and discussion
121(4)
5.5 Analysis of product preparation
125(14)
5.5.1 Introduction
125(1)
5.5.2 Methodology
126(5)
5.5.3 Results and discussion
131(8)
5.6 Analysis of product profiling
139(5)
5.6.1 Introduction
139(1)
5.6.2 Methodology
139(1)
5.6.3 Results and discussion
140(4)
5.7 Analysis of evaluation
144(5)
5.7.1 Introduction
144(1)
5.7.2 Methodology
145(2)
5.7.3 Results and discussion
147(2)
5.8 Summary
149(2)
Chapter 6 Framing sensory descriptors: Crispy and crunchy in food science
151(22)
6.1 Material
151(4)
6.2 Methodology and procedure
155(3)
6.2.1 Characterization of text type
156(1)
6.2.2 Identification of keywords and semantic clustering
157(1)
6.3 Results and discussion
158(13)
6.3.1 Event-based frame in scientific research
159(3)
6.3.2 Lexicalization of frame components
162(7)
6.3.3 The meta-discussion of crispy and crunchy
169(2)
6.4 Summary
171(2)
Chapter 7 Cross-linguistic framing: The German sensory adjectives knackig and knusprig
173(20)
7.1 Common translations of sensory descriptors
174(4)
7.2 Data and methodology
178(4)
7.3 Framing the German lexeme knackig
182(4)
7.4 Framing the German lexeme knusprig
186(3)
7.5 Comparison of German knackig and knusprig with English crispy and crunchy
189(4)
Chapter 8 Conclusion
193(8)
8.1 Framing across discourse
194(2)
8.2 Framing across languages
196(2)
8.3 Methodological challenges and outlook
198(3)
References 201(12)
Appendix I 213(1)
Appendix II 214(1)
Author index 215(2)
Subject index 217
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