|
|
|
|
| LEADER |
00000cam a2200000 i 4500 |
| 001 |
EBSCO_ocn898029364 |
| 003 |
OCoLC |
| 005 |
20231017213018.0 |
| 006 |
m o d |
| 007 |
cr ||||||||||| |
| 008 |
141209s2015 ne ob 001 0 eng |
| 010 |
|
|
|a 2014047722
|
| 040 |
|
|
|a DLC
|b eng
|e rda
|e pn
|c DLC
|d N$T
|d EBLCP
|d CDX
|d E7B
|d YDXCP
|d IDEBK
|d OSU
|d CCO
|d COCUF
|d LOA
|d MERUC
|d K6U
|d AGLDB
|d ICA
|d PIFAG
|d FVL
|d ZCU
|d XFH
|d OCLCQ
|d COO
|d U3W
|d D6H
|d OCLCQ
|d UUM
|d STF
|d OCLCF
|d WRM
|d VTS
|d ICG
|d INT
|d BTN
|d AUW
|d MHW
|d INTCL
|d SNK
|d AU@
|d OCLCQ
|d WYU
|d VT2
|d TKN
|d OCLCQ
|d DKC
|d OCLCQ
|d M8D
|d UKAHL
|d OCLCQ
|d AJS
|d OCLCO
|d OCLCQ
|
| 019 |
|
|
|a 994403992
|a 1055402627
|a 1066691395
|a 1081266182
|a 1101731072
|a 1259077800
|
| 020 |
|
|
|a 9789027268808
|q (pdf)
|
| 020 |
|
|
|a 9027268800
|q (pdf)
|
| 020 |
|
|
|a 902723907X
|
| 020 |
|
|
|a 9789027239075
|
| 020 |
|
|
|z 9789027239075
|q (hb ;
|q alk. paper)
|
| 029 |
1 |
|
|a AU@
|b 000053934740
|
| 029 |
1 |
|
|a DEBSZ
|b 489848532
|
| 029 |
1 |
|
|a GBVCP
|b 821402498
|
| 029 |
1 |
|
|a NLGGC
|b 391905651
|
| 035 |
|
|
|a (OCoLC)898029364
|z (OCoLC)994403992
|z (OCoLC)1055402627
|z (OCoLC)1066691395
|z (OCoLC)1081266182
|z (OCoLC)1101731072
|z (OCoLC)1259077800
|
| 042 |
|
|
|a pcc
|
| 050 |
0 |
0 |
|a P273
|
| 072 |
|
7 |
|a LAN
|x 006000
|2 bisacsh
|
| 072 |
|
7 |
|a LAN
|x 009060
|2 bisacsh
|
| 082 |
0 |
0 |
|a 415/.5
|2 23
|
| 049 |
|
|
|a UAMI
|
| 100 |
1 |
|
|a Diederich, Catherine.
|
| 245 |
1 |
0 |
|a Sensory adjectives in the discourse of food :
|b a frame-semantic approach to language and perception /
|c Catherine Diederich, University of Basel.
|
| 264 |
|
1 |
|a Amsterdam ;
|a Philadelphia :
|b John Benjamins Publishing Company,
|c [2015]
|
| 264 |
|
4 |
|c ©2015
|
| 300 |
|
|
|a 1 online resource
|
| 336 |
|
|
|a text
|b txt
|2 rdacontent
|
| 337 |
|
|
|a computer
|b c
|2 rdamedia
|
| 338 |
|
|
|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
|
|a Converging Evidence in Language and Communication Research,
|x 1566-7774 ;
|v 16
|
| 504 |
|
|
|a Includes bibliographical references and index.
|
| 588 |
0 |
|
|a Print version record and CIP data provided by publisher.
|
| 505 |
0 |
|
|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.
|
| 505 |
8 |
|
|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.
|
| 505 |
8 |
|
|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.
|
| 505 |
8 |
|
|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.
|
| 505 |
8 |
|
|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.
|
| 546 |
|
|
|a English.
|
| 590 |
|
|
|a eBooks on EBSCOhost
|b EBSCO eBook Subscription Academic Collection - Worldwide
|
| 650 |
|
0 |
|a Grammar, Comparative and general
|x Adjective.
|
| 650 |
|
0 |
|a Taste
|x Physiological aspects.
|
| 650 |
|
0 |
|a Perception
|x Physiological aspects.
|
| 650 |
|
0 |
|a Sensory evaluation
|x Physiological aspects.
|
| 650 |
|
0 |
|a Food
|v Terminology.
|
| 650 |
|
6 |
|a Adjectif.
|
| 650 |
|
6 |
|a Goût
|x Aspect physiologique.
|
| 650 |
|
6 |
|a Perception
|x Aspect physiologique.
|
| 650 |
|
6 |
|a Analyse sensorielle
|x Aspect physiologique.
|
| 650 |
|
6 |
|a Aliments
|v Terminologie.
|
| 650 |
|
7 |
|a LANGUAGE ARTS & DISCIPLINES
|x Grammar & Punctuation.
|2 bisacsh
|
| 650 |
|
7 |
|a LANGUAGE ARTS & DISCIPLINES
|x Linguistics
|x Syntax.
|2 bisacsh
|
| 650 |
|
7 |
|a Food.
|2 fast
|0 (OCoLC)fst00930458
|
| 650 |
|
7 |
|a Grammar, Comparative and general
|x Adjective.
|2 fast
|0 (OCoLC)fst00946129
|
| 650 |
|
7 |
|a Perception
|x Physiological aspects.
|2 fast
|0 (OCoLC)fst01057630
|
| 650 |
|
7 |
|a Taste
|x Physiological aspects.
|2 fast
|0 (OCoLC)fst01143478
|
| 655 |
|
7 |
|a Terminology.
|2 fast
|0 (OCoLC)fst01423880
|
| 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 |
0 |
|u https://ebsco.uam.elogim.com/login.aspx?direct=true&scope=site&db=nlebk&AN=969967
|z Texto completo
|
| 938 |
|
|
|a Askews and Holts Library Services
|b ASKH
|n AH28520930
|
| 938 |
|
|
|a Coutts Information Services
|b COUT
|n 30191683
|
| 938 |
|
|
|a EBL - Ebook Library
|b EBLB
|n EBL1996996
|
| 938 |
|
|
|a ebrary
|b EBRY
|n ebr11040237
|
| 938 |
|
|
|a EBSCOhost
|b EBSC
|n 969967
|
| 938 |
|
|
|a ProQuest MyiLibrary Digital eBook Collection
|b IDEB
|n cis30191683
|
| 938 |
|
|
|a YBP Library Services
|b YANK
|n 12353939
|
| 994 |
|
|
|a 92
|b IZTAP
|
