Download or read book Representing Wine Sensory Perceptions Communication and Cultures written by Rosario Caballero and published by John Benjamins Publishing Company. This book was released on 2019-10-21 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book The Language of Food in Japanese written by Kiyoko Toratani and published by John Benjamins Publishing Company. This book was released on 2022-02-09 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Researching Metaphors written by Michele Prandi and published by Taylor & Francis. This book was released on 2022-09-07 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Making Sense of Wine written by Alan Young and published by Wine Appreciation Guild. This book was released on 1986 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: International Wine Academy director, Alan Young has taught wine appreciation classes from Australia to Napa California and from Hong Kong to Bordeaux France. His depth of experience with all wines of the world, combined with a scientific approach to sensory evaluation of wines provides an authoritative and user friendly book. A serious discussion of the nature and role of sight, smell, touch and taste in the evaluation of wine, combined with practical exercises to improve sensory perception.

Download or read book Wine Tasting written by Ronald S. Jackson and published by Academic Press. This book was released on 2016-12-22 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Download or read book Speaking of Colors and Odors written by Martina Plümacher and published by John Benjamins Publishing. This book was released on 2007-01-01 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Crossmodal Correspondence written by Na Chen and published by Frontiers Media SA. This book was released on 2024-04-01 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt: We live in a rich multisensory environment, in which we experience a continuous stream of sensory information coming from different sensory modalities, such as vision, sound, smell, touch, and taste. Our brains constantly encode, filter, and integrate that sensory information, and generate a unified perception of the world. However, how the brain processes and binds those sensory inputs are still unknown. Crossmodal correspondence refers to the tendency for normal observers to match distinct features or dimensions of experience across different sensory modalities (e.g., “bouba-kiki” effect). There has been a rapid growth of research interest in crossmodal correspondence over the last two decades. More and more crossmodal correspondences, within-modal correspondences, associations between sensory dimensions and concepts, and experiences have been identified. The congruency effect of crossmodal correspondences on facilitating sensory processing has also been highlighted.

Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Download or read book The Taste of Water written by Christy Spackman and published by Univ of California Press. This book was released on 2023-12-05 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: Have you ever wondered why your tap water tastes the way it does? The Taste of Water explores the increasing erasure of tastes from drinking water over the twentieth century. It asks how dramatic changes in municipal water treatment have altered consumers’ awareness of the environment their water comes from. Through examining the development of sensory expertise in the United States and France, this unique history uncovers the foundational role of palatability in shaping Western water treatment processes. By focusing on the relationship between taste and the environment, Christy Spackman shows how efforts to erase unwanted tastes and smells have transformed water into a highly industrialized food product divorced from its origins. The Taste of Water invites readers to question their own assumptions about what water does and should naturally taste like while exposing them to the invisible—but substantial—sensory labor involved in creating tap water.

Download or read book ICTR 2022 5th International Conference on Tourism Research written by and published by Academic Conferences and publishing limited. This book was released on 2022-05-19 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Introducing Intercultural Communication written by Shuang Liu and published by SAGE. This book was released on 2010-11-09 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Books on intercultural communication are rarely written with an intercultural readership in mind. In contrast, this multinational team of authors has put together an introduction to communicating across cultures that uses examples and case studies from around the world. The book further covers essential new topics, including international conflict, social networking, migration, and the effects technology and mass media play in the globalization of communication. Written to be accessible for international students too, this text situates communication theory in a truly global perspective. Each chapter brings to life the links between theory and practice and between the global and the local, introducing key theories and their practical applications. Along the way, you will be supported with first-rate learning resources, including: • theory corners with concise, boxed-out digests of key theoretical concepts • case illustrations putting the main points of each chapter into context • learning objectives, discussion questions, key terms and further reading framing each chapter and stimulating further discussion • a companion website containing resources for instructors, including multiple choice questions, presentation slides, exercises and activities, and teaching notes. This book will not merely guide you to success in your studies, but will teach you to become a more critical consumer of information and understand the influence of your own culture on how you view yourself and others.

Download or read book Food and Wine Pairing written by Robert J. Harrington and published by John Wiley & Sons. This book was released on 2007-03-05 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and Wine Pairing: A Sensory Experience provides a series of discussion and exercises ranging from identifying basic wine characteristics, including visual, aroma, taste (acid, sweetness, oak, tannin, body, etc.), palate mapping (acid, sweet, sour, bitter, and tannin), basic food characteristics and anchors of each (sweet, sour, bitter, saltiness, fattiness, body, etc). It presents how these characteristics contrast and complement each other. By helping culinary professionals develop the skills necessary to identifying the key elements in food or wine that will directly impact its matching based on contrast or similarities, they will then be able to predict excellent food and wine pairings.

Download or read book Consciousness Emotion written by Ralph D. Ellis and published by John Benjamins Publishing. This book was released on 2005-03-18 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: The papers in this volume of Consciousness & Emotion Book Series are organized around the theme of "enaction." Enactive emotional processes are not merely the recipients of information or the passive victims of input and learning. The organism first is engaged in an ongoing, complex pattern of self-organizational activity, for the purpose of maintaining a dynamical continuity of pattern across changes of subserving micro-constituents and environmental conditions, making use of multiple shunt mechanisms, feedback loops, and other complex dynamical features. Self-organizational structure is used to distinguish between action and mere reaction. Accordingly, the papers of this volume by leading students of emotion such as Jaak Panksepp, Luc Ciompi, Thomas Natsoulas, Farzaneh Pahlavan, Michela Balconi, Todd Lubart, Louise Sundararajan, Jordan Petersen and others address three main issues: I. Emotional influences on perception and thought II. Agency and choice III. Agency and moral value

Download or read book Neuroenology written by Gordon M. Shepherd and published by Columbia University Press. This book was released on 2016-11-22 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Download or read book Wine Society and Globalization written by G. Campbell and published by Springer. This book was released on 2007-12-25 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of essays comprises a number of case studies from key wine-growing regions and countries around the world. Contributors focus on the development of the wine business and its overall importance and impact in terms of the regional and domestic economy and the international economy

Download or read book Encyclopedia of Perception written by E. Bruce Goldstein and published by SAGE Publications. This book was released on 2009-09-15 with total page 1281 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of perception is devoted to explaining the operation of the senses and the experiences and behaviors resulting from stimulation of the senses. Perceptual processes such as recognizing faces, seeing color, hearing music, and feeling pain represent the actions of complex mechanisms, yet we usually do them easily. The Encyclopedia of Perception presents a comprehensive overview of the field of perception through authoritative essays written by leading researchers and theoreticians in psychology, the cognitive sciences, neuroscience, and medical disciplines. It presents two parallel and interacting approaches: the psychophysical, or determining the relationship between stimuli in the environment and perception, and the physiological, or locating the biological systems responsible for perception. Are there any processes not associated with perception? Surely there are, but the pervasiveness of perception is truly impressive, and the phenomena of perception and its mechanisms are what this encyclopedia is about. Key Features Contains 16 pages of color illustration and photography to accompany the entries Offers a varied and broad list of topics, including basic research as well as methodologies, theoretical approaches, and real-world applications of perceptual research Emphasizes human perception but includes ample research because of its importance in its own right and because of what this research tells us about human perception Written by recognized experts from many disciplines but for an audience with no previous background in perception—students and members of the general public alike Key Themes Action Attention Audition Chemical Senses Cognition and Perception Computers and Perception Consciousness Disorders of Perception Illusory Perceptions Individual Differences (Human) and Comparative (Across Species; Not Including Ageing, Disorders, and Perceptual Development) Methods Perceptual Development/Experience Philosophical Approaches Physiological Processes Sense Interaction Skin and Body Senses Theoretical Approaches Visual Perception

Download or read book Wine Aroma Wheel written by Ann Noble and published by . This book was released on 2015-09 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: