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Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception

Type of publication Peer-reviewed
Publikationsform Book (peer-reviewed)
Author Diederich Catherine,
Project Typisierte Sprache - in Geschichte, Dikurs und Ontogenese
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Book (peer-reviewed)

Publisher John Benjamins Publishing Company, Amsterdam Philadelphia
ISBN 978-90-272-3907-5

Open Access

URL http://edoc.unibas.ch/dok/A6360462
Type of Open Access Website

Abstract

Sensory Adjectives in the Discourse of Food presents a frame-based analysis of sensory descriptors. This book investigates the identification and usefulness of conceptual frames in three respects: First, an analysis of scientific language use shows that a semantic interpretation of the adjectives is dependent on the operationalizations performed in the field of sensory science. Second, a systematic frame semantic analysis of the descriptors sheds light on how meaning is constructed with regard to the lexemes’ wider context, from the utterance to the text type. Third, a comparison with German descriptors tests the applicability of a frame from one language to another (English – German). Framing presents itself as a means to capture the knowledge representation that underlies a particular discourse. With its detailed linguistic analyses and its interdisciplinary treatment of framing across discourse (specialized vs. public discourse), this book is interesting for researchers working within cognitive linguistics, terminology, and sensory science.
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