Sensory adjectives in the discourse of food :: a frame-semantic approach to language and perception /
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam ; Philadelphia :
John Benjamins Publishing Company,
[2015]
|
| Schriftenreihe: | Converging evidence in language and communication research ;
16. |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 1 online resource |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9789027268808 9027268800 902723907X 9789027239075 |
| ISSN: | 1566-7774 ; |
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| 100 | 1 | |a Diederich, Catherine. | |
| 245 | 1 | 0 | |a Sensory adjectives in the discourse of food : |b a frame-semantic approach to language and perception / |c Catherine Diederich, University of Basel. |
| 264 | 1 | |a Amsterdam ; |a Philadelphia : |b John Benjamins Publishing Company, |c [2015] | |
| 264 | 4 | |c ©2015 | |
| 300 | |a 1 online resource | ||
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| 490 | 1 | |a Converging Evidence in Language and Communication Research, |x 1566-7774 ; |v 16 | |
| 504 | |a Includes bibliographical references and index. | ||
| 588 | 0 | |a Print version record and CIP data provided by publisher. | |
| 505 | 0 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 505 | 8 | |a 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. | |
| 546 | |a English. | ||
| 650 | 0 | |a Grammar, Comparative and general |x Adjective. |0 http://id.loc.gov/authorities/subjects/sh85056261 | |
| 650 | 0 | |a Taste |x Physiological aspects. | |
| 650 | 0 | |a Perception |x Physiological aspects. | |
| 650 | 0 | |a Sensory evaluation |x Physiological aspects. | |
| 650 | 0 | |a Food |v Terminology. | |
| 650 | 6 | |a Adjectif. | |
| 650 | 6 | |a Goût |x Aspect physiologique. | |
| 650 | 6 | |a Perception |x Aspect physiologique. | |
| 650 | 6 | |a Analyse sensorielle |x Aspect physiologique. | |
| 650 | 6 | |a Aliments |v Terminologie. | |
| 650 | 7 | |a LANGUAGE ARTS & DISCIPLINES |x Grammar & Punctuation. |2 bisacsh | |
| 650 | 7 | |a LANGUAGE ARTS & DISCIPLINES |x Linguistics |x Syntax. |2 bisacsh | |
| 650 | 7 | |a Food |2 fast | |
| 650 | 7 | |a Grammar, Comparative and general |x Adjective |2 fast | |
| 650 | 7 | |a Perception |x Physiological aspects |2 fast | |
| 650 | 7 | |a Taste |x Physiological aspects |2 fast | |
| 655 | 7 | |a Terminology |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Diederich, Catherine. |t Sensory adjectives in the discourse of food. |d Amsterdam ; Philadelphia : John Benjamins Publishing Company, [2015] |z 9789027239075 |w (DLC) 2014046972 |
| 830 | 0 | |a Converging evidence in language and communication research ; |v 16. |x 1566-7774 |0 http://id.loc.gov/authorities/names/n00096329 | |
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| 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. |
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| discipline | Sprachwissenschaft |
| format | Electronic eBook |
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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.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">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.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">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.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">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.</subfield></datafield><datafield tag="505" ind1="8" ind2=" "><subfield code="a">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. 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| genre | Terminology fast |
| genre_facet | Terminology |
| id | ZDB-4-EBA-ocn898029364 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:26:22Z |
| institution | BVB |
| isbn | 9789027268808 9027268800 902723907X 9789027239075 |
| issn | 1566-7774 ; |
| language | English |
| lccn | 2014047722 |
| oclc_num | 898029364 |
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| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource |
| psigel | ZDB-4-EBA |
| publishDate | 2015 |
| publishDateSearch | 2015 |
| publishDateSort | 2015 |
| publisher | John Benjamins Publishing Company, |
| record_format | marc |
| series | Converging evidence in language and communication research ; |
| series2 | Converging Evidence in Language and Communication Research, |
| spelling | Diederich, Catherine. Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception / Catherine Diederich, University of Basel. Amsterdam ; Philadelphia : John Benjamins Publishing Company, [2015] ©2015 1 online resource text txt rdacontent computer c rdamedia online resource cr rdacarrier Converging Evidence in Language and Communication Research, 1566-7774 ; 16 Includes bibliographical references and index. Print version record and CIP data provided by publisher. 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. English. Grammar, Comparative and general Adjective. http://id.loc.gov/authorities/subjects/sh85056261 Taste Physiological aspects. Perception Physiological aspects. Sensory evaluation Physiological aspects. Food Terminology. Adjectif. Goût Aspect physiologique. Perception Aspect physiologique. Analyse sensorielle Aspect physiologique. Aliments Terminologie. LANGUAGE ARTS & DISCIPLINES Grammar & Punctuation. bisacsh LANGUAGE ARTS & DISCIPLINES Linguistics Syntax. bisacsh Food fast Grammar, Comparative and general Adjective fast Perception Physiological aspects fast Taste Physiological aspects fast Terminology fast Print version: Diederich, Catherine. Sensory adjectives in the discourse of food. Amsterdam ; Philadelphia : John Benjamins Publishing Company, [2015] 9789027239075 (DLC) 2014046972 Converging evidence in language and communication research ; 16. 1566-7774 http://id.loc.gov/authorities/names/n00096329 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=969967 Volltext |
| spellingShingle | Diederich, Catherine Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception / Converging evidence in language and communication research ; 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. Grammar, Comparative and general Adjective. http://id.loc.gov/authorities/subjects/sh85056261 Taste Physiological aspects. Perception Physiological aspects. Sensory evaluation Physiological aspects. Food Terminology. Adjectif. Goût Aspect physiologique. Perception Aspect physiologique. Analyse sensorielle Aspect physiologique. Aliments Terminologie. LANGUAGE ARTS & DISCIPLINES Grammar & Punctuation. bisacsh LANGUAGE ARTS & DISCIPLINES Linguistics Syntax. bisacsh Food fast Grammar, Comparative and general Adjective fast Perception Physiological aspects fast Taste Physiological aspects fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85056261 |
| title | Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception / |
| title_auth | Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception / |
| title_exact_search | Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception / |
| title_full | Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception / Catherine Diederich, University of Basel. |
| title_fullStr | Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception / Catherine Diederich, University of Basel. |
| title_full_unstemmed | Sensory adjectives in the discourse of food : a frame-semantic approach to language and perception / Catherine Diederich, University of Basel. |
| title_short | Sensory adjectives in the discourse of food : |
| title_sort | sensory adjectives in the discourse of food a frame semantic approach to language and perception |
| title_sub | a frame-semantic approach to language and perception / |
| topic | Grammar, Comparative and general Adjective. http://id.loc.gov/authorities/subjects/sh85056261 Taste Physiological aspects. Perception Physiological aspects. Sensory evaluation Physiological aspects. Food Terminology. Adjectif. Goût Aspect physiologique. Perception Aspect physiologique. Analyse sensorielle Aspect physiologique. Aliments Terminologie. LANGUAGE ARTS & DISCIPLINES Grammar & Punctuation. bisacsh LANGUAGE ARTS & DISCIPLINES Linguistics Syntax. bisacsh Food fast Grammar, Comparative and general Adjective fast Perception Physiological aspects fast Taste Physiological aspects fast |
| topic_facet | Grammar, Comparative and general Adjective. Taste Physiological aspects. Perception Physiological aspects. Sensory evaluation Physiological aspects. Food Terminology. Adjectif. Goût Aspect physiologique. Perception Aspect physiologique. Analyse sensorielle Aspect physiologique. Aliments Terminologie. LANGUAGE ARTS & DISCIPLINES Grammar & Punctuation. LANGUAGE ARTS & DISCIPLINES Linguistics Syntax. Food Grammar, Comparative and general Adjective Perception Physiological aspects Taste Physiological aspects Terminology |
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| work_keys_str_mv | AT diederichcatherine sensoryadjectivesinthediscourseoffoodaframesemanticapproachtolanguageandperception |