Culinary linguistics : the chef's special / edited by Cornelia Gerhardt, Maximiliane Frobenius, Susanne Ley.
There is a relative dearth of taste words in English, in contrast to words for other senses. We argue that this does not reflect an accompanying lack of knowledge about taste or an inability to perceive tastes. Taste knowledge was explored in an object description task and a rating task in an experi...
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| Other Authors: | , , |
| Format: | Ebook |
| Language: | English |
| Published: |
Amsterdam :
John Benjamins Pub. Co.,
2013.
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| Series: | Culture and language use
v. 10. |
| Subjects: | |
| Online Access: | Click here to view this book Access via Directory of Open Access Books |
| Summary: | There is a relative dearth of taste words in English, in contrast to words for other senses. We argue that this does not reflect an accompanying lack of knowledge about taste or an inability to perceive tastes. Taste knowledge was explored in an object description task and a rating task in an experimental setting and showed that whilst participants knew a lot about taste, they used few words to describe it. A search of taste words in a public corpus showed that taste words are often derivative from a source noun, refer to components, and that they are also ambiguous and polysemous. |
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| Physical Description: | 1 online resource (xvi, 344 pages) : illustrations. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9027271712 9789027271716 |
| ISSN: | 1879-5838 ; |