-PDF Download- Representing Wine Sensory Perceptions Communication And Cultures EBOOK

Representing Wine – Sensory Perceptions, Communication and Cultures

Author: Rosario Caballero

Publisher: John Benjamins Publishing Company

Published: 2019-10-21

Total Pages: 248

ISBN-13: 9027261911

Wine culture is a complex phenomenon of increasing importance in modern society, and it combines the joys of wine appreciation with the frustrations of trying to verbally communicate sensory impressions. While wine appreciation is traditionally characterized as joyously convivial in its social dimension, sensory impressions remain eminently private. This contrast explains why the language used to represent wine, or winespeak, is the object of increasing crossdisciplinary interest. This book analyzes the many different forms / many of the different forms of representing wine in present-day society, with a special emphasis on winespeak, starting from the premise that such study demands a genre approach to the many different communities involved in the wine world: producers/ critics/ merchants/ consumers. By combining the methodologies of Cognitive Linguistics and discourse analysis, the authors analyze extensive real-life corpora of wine reviews and multimodal artifacts (labels, advertisements, documentaries) to reflect on the many inherent difficulties but also to highlight the rich and creative figurative strategies employed to compensate for the absence of a proper wine jargon of a more unambiguous nature.

The Language of Food in Japanese

Author: Kiyoko Toratani

Publisher: John Benjamins Publishing Company

Published: 2022-02-09

Total Pages: 359

ISBN-13: 902725799X

DOWNLOAD EBOOK →

Many studies on the language of food examine English or adopt discourse analysis. This volume makes a fresh attempt to analyze Japanese, focusing on non-discursive units. It offers state-of-the-art data-oriented studies, including methods of analysis in line with Cognitive Linguistics. It orchestrates relatable and intriguing topics, from sound-symbolism in rice cracker naming to meanings of aesthetic sake taste terms. The chapters show that the language of food in Japanese is multifaceted: for instance, expressivity is enhanced by ideophones, as sensory words iconically depicting perceptual experiences and as nuanced words flexibly participating in neologization; context-sensitivity is exemplified by words deeply imbued with socio-cultural constructs; creativity is portrayed by imaginative expressions grounded in embodied experience. The volume will be a valuable resource for students and researchers, not only in linguistics but also in neighboring disciplines, who seek deeper insights into how language interacts with food in Japanese or any other language.

Researching Metaphors

Author: Michele Prandi

Publisher: Taylor & Francis

Published: 2022-09-07

Total Pages: 232

ISBN-13: 1000606449

DOWNLOAD EBOOK →

This collection advocates for a more holistic picture of metaphor, extending the field’s focus beyond the cognitive paradigm and conventional metaphorical concepts to illustrate the possibilities afforded by the study of living metaphors. The volume brings together a diverse range of researchers in the discipline towards critically examining the presuppositions of the cognitive approach. The book shines a light on living metaphors – creative interpretations of conflictual meaning specific to a text or communicative act with their own unique functions – to throw into relief long-held tenets in existing metaphor research. Chapters reflect on the notion that creative metaphors spring from independent sources, not merely from metaphorical concepts, and the subsequent implications for our understanding of the relationship between linguistic forms and conceptual structures and the role of creative metaphors in organizing thought and action. Taken together, the book offers a complementary vision of languages and figures which integrates disparate lines of study within the cognitive paradigm with alternative perspectives for a more comprehensive portrait of metaphors. This book will be of interest to students and scholars interested in the study of metaphor, including such disciplines as theoretical linguistics, cognitive linguistics, semantics, literary studies, and philosophy of language.

Wine Tasting

Author: Ronald S. Jackson

Publisher: Academic Press

Published: 2016-12-22

Total Pages: 430

ISBN-13: 0128018267

DOWNLOAD EBOOK →

From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on the types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process. With its inclusion of illustrative data and testing technique descriptions, the book is ideal for both those who train tasters, those involved in designing wine tastings, and the connoisseur seeking to maximize their perception and appreciation of wine. Contains revised and updated coverage, notably on the physiology and neurology of taste and odor perception Includes expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting, wine language, the origins of wine quality, and food and wine combination Provides a flow chart of wine tasting steps and production procedures Presents practical details on wine storage and the problems that can occur both during and following bottle opening

Speaking of Colors and Odors

Author: Martina Plümacher

Publisher: John Benjamins Publishing

Published: 2007-07-26

Total Pages: 244

ISBN-13: 9027292175

DOWNLOAD EBOOK →

How to speak of colors and odors? In many cases, we have to think about an adequate description of a perceived odor or shade of color. Words are not fluently available.The contributions discuss color and odor perception and its linguistic representation from different disciplinary angles: from neurobiology, neuropsychology, psycholinguistics, cognitive linguistics and philosophy. They show that linguistic representation of colors and odors depends highly on cultures of communication. Experts are skilled in discerning finer differences between their sense impressions and have at their disposal a special language which non-experts do not master. The color and odor vocabulary is rare, if there is no cultural habit to communicate the very sense impression. In cases where individuals have to speak of their sensory experiences more precisely they often turn to metaphors. The contributions discuss the lack of inter-individual conventions of naming and describing odors – compared to the more expanded linguistic representation of colors.

Tastes We Live By

Author: Marco Bagli

Publisher: Walter de Gruyter GmbH & Co KG

Published: 2021-10-25

Total Pages: 240

ISBN-13: 3110626861

DOWNLOAD EBOOK →

Taste is considered one of the lowest sensory modalities, and the most difficult to express in language. Recently, an increasing body of research in perception language and in Food Studies has been sparkling new interest and new perspectives on the importance of this sense. Merging anthropology, evolutionary physiology and philosophy, this book investigates the language of Taste in English, and its relationship with our embodied minds. In the first part of the book, the author explores the semantic dimensions of Taste terms with a usage-based approach. With the application of experimental protocols, Bagli enquires their possible organization in a radial network and calculates the Salience index of gustatory terms in both American and British English. The second part of the book is an overview of the metaphorical extensions that motivate the polysemy of Taste terms, with the aid of corpus analysis methods and various texts. This book is the first to review systematically and in a usage-based perspective the role of the sensory domain of Taste in English, showing a more complicated picture and suggesting that its under-representation and difficulty of encoding does not correspond to lack of importance.

Sensory Linguistics

Author: Bodo Winter

Publisher: John Benjamins Publishing Company

Published: 2019-04-24

Total Pages: 305

ISBN-13: 9027262624

DOWNLOAD EBOOK →

One of the most fundamental capacities of language is the ability to express what speakers see, hear, feel, taste, and smell. Sensory Linguistics is the interdisciplinary study of how language relates to the senses. This book deals with such foundational questions as: Which semiotic strategies do speakers use to express sensory perceptions? Which perceptions are easier to encode and which are “ineffable”? And what are appropriate methods for studying the sensory aspects of linguistics? After a broad overview of the field, a detailed quantitative corpus-based study of English sensory adjectives and their metaphorical uses is presented. This analysis calls age-old ideas into question, such as the idea that the use of perceptual metaphors is governed by a cognitively motivated “hierarchy of the senses”. Besides making theoretical contributions to cognitive linguistics, this research monograph showcases new empirical methods for studying lexical semantics using contemporary statistical methods.

ICTR 2022 5th International Conference on Tourism Research

Author:

Publisher: Academic Conferences and publishing limited

Published: 2022-05-19

Total Pages:

ISBN-13: 1914587332

DOWNLOAD EBOOK →

Neuroenology

Author: Gordon M. Shepherd

Publisher: Columbia University Press

Published: 2016-11-22

Total Pages: 297

ISBN-13: 0231542879

DOWNLOAD EBOOK →

In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.

Food and Wine Pairing

Author: Robert J. Harrington

Publisher: John Wiley & Sons

Published: 2007-03-05

Total Pages: 336

ISBN-13: 0471794074

DOWNLOAD EBOOK →

The only book that presents food and wine pairing from a culinary and sensory perspective. Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals. Food and Wing Pairing: Lays out the basics of wine evaluation and the hierarchy of taste concepts Establishes the foundation taste components of sweet, sour, slat, and bitter in food, and dry, acidity, and effervescence in wine, and looks at how these components relate to one another Discusses wine texture, and the results of their interactions with one another Examines the impact that spice, flavor type, flavor intensity, and flavor persistency have one the quality of wine and food matches Includes exercises to improve skills relating to taste identification and palate mapping Provides a systematic process for predicting successful matches using sequential and mixed tasting methods Gives guidance on pairing wine with foods such as cheese and various desserts, as well as service issues such as training and menu/wine list development Food and Wine Paring provides students and professionals with vivid and dynamic learning features to bring the matching process to life with detail and clarity. real-world examples include menus and tasting notes from renowned restaurants, as well as Aperitifs or vignettes portraying culinary notables—both individuals and organizations—which set their wine parings in a complete gastronomical, regional, and cultural context. Culinary students making their initial foray into understanding paring will appreciate the reader-friendly and comprehensive approach taken by Food and Wine Pairing. More advanced students, instructors, and culinary professionals will find this text to be an unparalleled tool for developing their matching process and honing their tasting instinct.