How to Point with Language: English Source-Based Language to Describe Taste Qualities
نویسندگان
چکیده
Western languages notoriously lack specific, abstract vocabulary to describe sensory perception. Despite the paucity of specific lexical items, descriptions characteristics food abound in English. One most common strategies is source-based language (e.g., creamy), which allows speakers evaluate and communicate a current experience with respect prototypical source sensation. The aim this paper review different morphosyntactic patterns used convey information flavour, provide taxonomy constructions involved. three types discussed are organised along cline from more analytical (i.e., X tastes like Y), synthetic adjectival suffixes), medial stage sensation morphologically free, but syntactically embedded following pattern N1 N2 splash chilli). Previous literature has accounted for phenomenon either as motivated by conceptual metonymy, or case “pointing structures”. I argue that two theoretical accounts need not be stark opposition, rather they both contribute our understanding figurative usage concrete items language. Data were retrieved online collection gin Tasting Notes, created expert tasters flavour profile liquor.
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ژورنال
عنوان ژورنال: Lublin Studies in Modern Languages and Literature
سال: 2023
ISSN: ['0137-4699', '2450-4580', '2450-4599']
DOI: https://doi.org/10.17951/lsmll.2023.47.2.31-46