How words for sensory experiences become terms: A cognitive approach.
Danièle Dubois
págs. 9-37
Multifaceted gustation: Systematicity and productivity of taste terms in Korean.
Seongha Rhee, Hyun Jung Koo
págs. 38-65
From the glass through the nose and the mouth: Motion in the description of sensory data about wine in English and Spanish.
María Rosario Caballero Rodríguez
págs. 66-88
Babel of the senses: On the roles of metaphor and synesthesia in wine reviews.
Ernesto Suárez Toste
págs. 89-112
Wine-tasting metaphors and their translation: A cognitive approach.
Christine Demaecker
págs. 113-131
Verbalizing sensory experience for marketing sucess: The case of the wine descriptor minerality and the product name smoothie.
Rita Temmerman
págs. 132-154
Food terminology as a system of cultural communication.
Pamela Faber Benítez, María Carmen África Vidal Claramonte
págs. 155-179
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