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Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception /
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam ; Philadelphia :
John Benjamins Publishing Company,
[2015]
|
| Colección: | Converging evidence in language and communication research ;
16. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.