Sensory Adjectives in the Discourse of Food

Name: Sensory Adjectives in the Discourse of Food | A frame-semantic approach to language and perception
Brand: John Benjamins Publishing Company
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A frame-semantic approach to language and perception

Catherine Diederich(Autor*in)

John Benjamins Publishing Company

1. Auflage

Erschienen am 9. April 2015

XIV, 220 Seiten

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Inhalt

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 context
4.3 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 study
5.2 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 science
6.1 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
7.5 Comparison of German knackig and knusprig with English crispy and crunchy
Chapter 8. Conclusion
8.1 Framing across discourse
8.2 Framing across languages
8.3 Methodological challenges and outlook
References
Appendix I
Appendix II
Author index
Subject index

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