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|a Diederich, Catherine.
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|a Sensory adjectives in the discourse of food :
|b a frame-semantic approach to language and perception /
|c Catherine Diederich, University of Basel.
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| 264 |
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|a Amsterdam ;
|a Philadelphia :
|b John Benjamins Publishing Company,
|c [2015]
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|c ©2015
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|a 1 online resource
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|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Converging Evidence in Language and Communication Research,
|x 1566-7774 ;
|v 16
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| 504 |
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|a Includes bibliographical references and index.
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0 |
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|a Print version record and CIP data provided by publisher.
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|a 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.
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8 |
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|a 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.
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| 505 |
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|a 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.
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|a 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.
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|a 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.
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| 546 |
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|a English.
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| 590 |
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|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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|a Grammar, Comparative and general
|x Adjective.
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| 650 |
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0 |
|a Taste
|x Physiological aspects.
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| 650 |
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|a Perception
|x Physiological aspects.
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| 650 |
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|a Sensory evaluation
|x Physiological aspects.
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| 650 |
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|a Food
|v Terminology.
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| 650 |
|
6 |
|a Adjectif.
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| 650 |
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6 |
|a Goût
|x Aspect physiologique.
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| 650 |
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6 |
|a Perception
|x Aspect physiologique.
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| 650 |
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6 |
|a Analyse sensorielle
|x Aspect physiologique.
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| 650 |
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6 |
|a Aliments
|v Terminologie.
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| 650 |
|
7 |
|a LANGUAGE ARTS & DISCIPLINES
|x Grammar & Punctuation.
|2 bisacsh
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| 650 |
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7 |
|a LANGUAGE ARTS & DISCIPLINES
|x Linguistics
|x Syntax.
|2 bisacsh
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| 650 |
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7 |
|a Food
|2 fast
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| 650 |
|
7 |
|a Grammar, Comparative and general
|x Adjective
|2 fast
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| 650 |
|
7 |
|a Perception
|x Physiological aspects
|2 fast
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| 650 |
|
7 |
|a Taste
|x Physiological aspects
|2 fast
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| 655 |
|
7 |
|a Terminology
|2 fast
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| 776 |
0 |
8 |
|i Print version:
|a Diederich, Catherine.
|t Sensory adjectives in the discourse of food.
|d Amsterdam ; Philadelphia : John Benjamins Publishing Company, [2015]
|z 9789027239075
|w (DLC) 2014046972
|
| 830 |
|
0 |
|a Converging evidence in language and communication research ;
|v 16.
|x 1566-7774
|
| 856 |
4 |
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|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=1996996
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