Coverart for item
The Resource Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception, Catherine Diederich, University of Basel

Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception, Catherine Diederich, University of Basel

Label
Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception
Title
Sensory adjectives in the discourse of food
Title remainder
a frame-semantic approach to language and perception
Statement of responsibility
Catherine Diederich, University of Basel
Creator
C7-2VILlbrY
Subject
Genre
Language
  • eng
  • eng
Member of
Cataloging source
DLC
Dewey number
415/.5
Index
index present
Language note
English
LC call number
P273
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Series statement
Converging Evidence in Language and Communication Research,
Series volume
16
Label
Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception, Catherine Diederich, University of Basel
Instantiates
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and indexes
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • 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
  • 7.4 Framing the German lexeme knusprig
Dimensions
unknown
Extent
1 online resource (234 p.)
Form of item
online
Isbn
9789027268808
Lccn
2014047722
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)3710000000379024
  • (EBL)1996996
  • (SSID)ssj0001459947
  • (PQKBManifestationID)12485283
  • (PQKBTitleCode)TC0001459947
  • (PQKBWorkID)11465521
  • (PQKB)10521645
  • (PQKBManifestationID)16050609
  • (PQKB)20829853
  • (MiAaPQ)EBC1996996
  • (DLC) 2014047722
  • (EXLCZ)993710000000379024
Label
Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception, Catherine Diederich, University of Basel
Publication
Note
Description based upon print version of record
Bibliography note
Includes bibliographical references and indexes
Carrier category
online resource
Carrier category code
cr
Content category
text
Content type code
txt
Contents
  • 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
  • 7.4 Framing the German lexeme knusprig
Dimensions
unknown
Extent
1 online resource (234 p.)
Form of item
online
Isbn
9789027268808
Lccn
2014047722
Media category
computer
Media type code
c
Specific material designation
remote
System control number
  • (CKB)3710000000379024
  • (EBL)1996996
  • (SSID)ssj0001459947
  • (PQKBManifestationID)12485283
  • (PQKBTitleCode)TC0001459947
  • (PQKBWorkID)11465521
  • (PQKB)10521645
  • (PQKBManifestationID)16050609
  • (PQKB)20829853
  • (MiAaPQ)EBC1996996
  • (DLC) 2014047722
  • (EXLCZ)993710000000379024

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