Wie man mit der Sprache anzeigt: Englische quellengestützte Sprache zur Beschreibung von Geschmackseigenschaften

Marco Bagli

Abstract


Der Beitrag enthält das Abstract ausschließlich in englischer Sprache.

Schlagworte


quellenbasierte Sprache; Geschmacksbeschreibung; Metonymie; Indexikalität; Anzeigen

Volltext:

PDF (English)

Literaturhinweise


Aikhenvald, A. Y.(2000). Classifiers A Typology of Noun Categorization Devices. Oxford University Press.

Ankerstein, C. A., & Pereira, G. M. (2013). Talking about taste. Starved for words. In C. Gerhardt, M. Frobenius, & S. Ley (Eds.), Culinary Linguistics: The Chef’s Special (pp. 305–315). John Benjamins. https://doi.org/10.1075/clu.10.13ank

Bagli, M. (2021). Tastes We Live By. The linguistic conceptualisation of taste in English. De Gruyter. https://doi.org/10.1515/9783110630404

Benigni, V., & Latos, A. (forthcoming). Metaphorical binominal constructions in the domain of water: a river of words. Evidence from Italian, Polish and Russian. In A. Baicchi, & C. Broccias

(Eds.), Constructional and Cognitive Explorations of Contrastive Linguistics. Springer.

Berlin, B., & Kay, P. (1969). Basic Colour Terms. Their Universality and Evolution. University of California Press.

Brems, L. (2003). Measure noun constructions: An instance of semantically-driven grammaticalization. International Journal of Corpus Linguistics, 8(2), 283.

Brems, L. (2010). Size noun constructions as collocationally constrained constructions: lexical and grammaticalized uses. English Language and Linguistics, 14, 83–109. https://doi.org/10.1017/S1360674309990372

Burenhult, N., & Majid, A. (2011). Olfaction in Aslian ideology and language. The senses and society, 6(1), 19–29. https://doi.org/10.2752/174589311X12893982233597

Caballero, R (2007). Manner-of-motion verbs in wine description. Journal of Pragmatics, 39, 2095–2114. https://doi.org/10.1016/j.pragma.2007.07.005

Caballero, R., Suárez Toste, E., & Paradis, C. (2019). Representing Wine – Sensory Perception,Communication, and Cultures. John Benjamins. https://doi.org/10.1075/celcr.21

Cacciari, C. (2008). Crossing the Senses in Metaphorical Language. In R. W. Gibbs (Ed.), The Cambridge Handbook of Metaphor and Thought (pp. 425–443). Cambridge University Press.

Clark, H. H. (1996). Using language. Cambridge University Press.

Classen, C. (1993). Worlds of sense: Exploring the senses in history and across cultures. Routledge.

Croft, W. (1994). Semantic universals in classifier systems. Word, 45(2), 145–171.

Crojimans, I., & Majid, A. (2016). Not All Flavor Expertise Is Equal: The Language of Wine and Coffee Experts. PLOS ONE, 11(6), 0155845. https://doi.org/10.1371/journal.pone.0155845

Davies, M. (2008). The Corpus of Contemporary American English (COCA). Retrieved April 29, 2022, from https://www.english-corpora.org/coca/

Drake, M. A., & Civille G. V. (2002). Flavor lexicons. Comprehensive Review in Food Science and Food Safety, 2, 33–40.

Evans, V. (2007). A glossary of Cognitive Linguistics. Edinburgh University Press.

Evans, N., & Wilkins, D. P. (1998). The knowing ear: An Australian test of universal claims about the semantic structure of sensory verbs and their extension into the domain of cognition. Arbeitspapier Nr. 32 (neue Folge). Institut für Sprachwissenschaft. Universität zu Köln.

Gage, J. (2001). Kulturgeschichte der Farbe. Von der Antike bis zur Gegenwart (M. Moses & B. Opstelten, Trans.). E. A. Seemann.

Holz, P. (2007). Cognition, olfaction and linguistic creativity: Linguistic synesthesia as poetic device in cologne advertisement. In M. Plümacher, & P. Holz (Eds.), Speaking of Colors and Odors (pp. 185–202). John Benjamins. https://doi.org/10.1075/celcr.8.11hol

Ibarretxte-Antuñano, I. (1996). Semantic extensions in the sense of smell. Anuario del Seminario de Filología Vasca ‘Julio de Urquijo’, 30(2), 631–643. https://doi.org/10.1387/asju.8665

Ibarretxte-Antuñano, I. (1997). Smelling and Perception: A Cross-Linguistic Study. Cuadernos de Filología Inglesa, 612, 113–121.

Julich, N. (2019). Why do we understand music as moving? In L. J. Speed, C. O’Meara, L. San Roque, & A. Majid (Eds.), Perception Metaphors (pp. 165–184). John Benjamins. https://doi. org/10.1075/celcr.19.09jul

Lakoff, G. (1987). Women, Fire and Dangerous Things. University of Chicago Press.

Lehrer, A. (1975). Talking about Wine. Language, 51(4), 901–923.

Lehrer, A. (2009). Wine & Conversation. Oxford University Press.

Levinson, S., & Majid, A. (2014). Differential Ineffability and the Senses. Mind & Language, 29(4),407–427.

Littlemore, J. (2016). Metonymy: Hidden Shortcuts in Language, Thought and Communication. Cambridge University Press.

López Arrojo, B., & Sanz Valdivieso, L. (2019). On Describing Olive Oil Tasting Notes in English. Fachsprache, 42(1-2), 27–45. https://doi.org/10.24989/fs.v42i1-2

Lynott, D., & Connell, L. (2009). Modality exclusivity norms for 423 object properties. Behavior Research Methods, 41(2), 558–564. https://doi.org/10.3758/BRM.41.2.558

Majid, A., & Burenhult, N. (2014). Odors are expressible in language, as long as you speak the right language. Cognition, 130, 266–270. https://doi.org/10.1016/j.cognition

Majid, A ., & Burenhult, N., Stensmyr, M., de Valk, J., & Hansson, B. W. (2018). Olfactory language and abstraction across cultures. Philosophical Trasactions of the Royal Society B, 373. https://doi.org/10.1098/rstb.2017.0139

Mastrofini, R. (2022, November 21-23). English Light Nouns and the syntax-semantics interface [Paper presentation]. InSemantiC2022, Universitade do Porto, Porto, Portugal.

Morrot, G., Brochet., F., & Dubourdieu, D. (2001). The colour of odors. Brain and Language, 79, 309–320.

O’Mahony, M. (1990). Cognitive aspects of Difference Testing and Descriptive Analysis: Criterion Variation and Concept Formation. In R. L. McBride, & H. J. H. MacFie (Eds.), Psychological Basis of Sensory Evaluation (pp. 117–139). Elsevier Applied Science.

Paradis, C. (2010). Touchdowns in winespeak: ontologies and construals in use and meaningmaking. In M. Goded Rambaud, & A. Poves Luelmo (Eds.), Proceedings for the 1st congress on linguistic approaches to food and wine descriptions (pp. 57–72). UNED University Press.

Paradis, C., & Hommerberg, Ch. (2016). We drink with our eyes first. The web of sensory perceptions, aesthetic and mixed imagery in wine reviews. In R. W. Gibbs, Jr. (Ed.), Mixing metaphor (pp. 177–202). John Benjamins. https://doi.org/10.1075/milcc.6.09par

Pepper, S. (2022). Defining and typologizing binominal lexemes. In S. Pepper, F. Masini, & S.Mattiola (Eds.), Binominal lexemes in cross-linguistic perspective. Towards a Typology of Complex Lexemes (pp. 23–72). De Gruyter.

Pierce, Ch. S. (1903). A Syllabus of Certain Topics of Logic. Alfred Mudge & Son.

Plümacher, M. (2007). Speaking of colors and odors. In M. Plümacher, & P. Holz (Eds.), Speaking of Colors and Odors (pp. 61–84). John Benjamins. https://doi.org/10.1075/celcr.8.01plu

Radden, G. (2018). Molly married money. Reflections on conceptual metonymy. In O. Blanco-Carrión, A. Barcelona, & R. Pannain (Eds.), Conceptual Metonymy: Methodological, theoretical, and descriptive issues (pp. 161–182). John Benjamins. https://doi.org/10.1075/hcp.60.06rad

Sandford, J. L. (2017). You are the color of my life: Impact of the positivity bias on figurativity in English. Textus. English studies in Italy. Figurative language we live by. The cognitive underpinnings and mechanisms of figurativity in language, Textus, 30(1), 223–239.

Sandford, J. L. (2018). Redder than red, and turning redder: color term form and conceptualisation in English. In D. Gonigroszek (Ed.), Discourses on Colour (pp. 61–96). Uniwersytet Jana Kochanowskiego w Kielcach.

Sandford, J. L. (2021). The Sense of Color. Aguaplano.

Schweppe, H. (1993). Handbuch der Naturfarbstoffe. Nikol.

Simone, R., & Masini, F. (2009). Support Nouns and Verbal Features: a case study from Italian. In A. Grezka, & F. Martin-Berthet (Eds.), Verbes et classes sémanthiques, Verbum 29(1.2, 2007), 143–172.

Simone, R., & Masini, F. (2014). On Light Nouns. In R. Simone, & F. Masini (Eds.), Word Classes.Nature, typology and representations (pp. 51–74). John Benjamins.

Speed, L. J., & Majid, A. (2019). Grounding language in the neglected senses of touch, taste, and smell. Cognitive neuropsychology. https://doi.org/10.1080/02643294.2019.1623188

Sweetser, E. (1990). From etymology to pragmatics: Metaphorical and cultural aspects of semantic structure. Cambridge University Press.

Taylor, J. R. (2002). Cognitive Grammar. Oxford University Press.

Tomasello, M. (2008). Origins of Human Communication. MIT Press.

Toratani, K. (2022). The Language of Food in Japanese. Cognitive perspectives and beyond. John Benjamins. https://doi.org/10.1075/celcr.25

Trojszczak, M. (2019). Grounding mental metaphors in touch. A corpus-based study of English and Polish. In L. J. Speed, C. O’Meara, L. San Roque, & A. Majid (Eds.), Perception Metaphors (pp. 209–230). John Benjamins. https://doi.org/10.1075/celcr.19.11tro

Winter, B. (2019). Sensory linguistics: Langauge, perception, and metaphor. John Benjamins. https://doi.org/10.1075/celcr.20

Winter, B., & Strik Lievers, F. (2018). Sensory language across lexical categories, Lingua, 204, 45–61. https://doi.org/10.1016/j.lingua.2017.11.002

Wyler, S. (2007). Color terms between elegance and beauty. The verbalization of color with textiles and cosmetics. In M. Plümacher, & P. Holz (Eds.), Speaking of Colors and Odors (pp. 113–128). John Benjamins. https://doi.org/10.1075/celcr.8.06wyl

Xiao, R. (2008). Classifiers in English and Chinese: A corpus based contrastive study [Paper presentation]. COST A31 Conference on the Boundaries of Classification: Definitions, Processes and Adaptability, University of Kent, Canterbury, United Kingdom.




DOI: http://dx.doi.org/10.17951/lsmll.2023.47.2.31-46
Date of publication: 2023-07-19 13:53:51
Date of submission: 2022-12-06 19:14:44


Statistiken


Sichtbarkeit von Abstracts - 672
Downloads (from 2020-06-17) - PDF (English) - 277

Indikatoren



Refbacks

  • Im Moment gibt es keine Refbacks


Copyright (c) 2023 Marco Bagli

Creative-Commons-Lizenz
Dieses Werk steht unter der Lizenz Creative Commons Namensnennung 4.0 International.