Odor Descriptions from a Language Perspective

Guth, Jeannette Nuessli; Runte, Maren

doi:10.1007/978-3-319-26932-0_53

Cited by 3 publications

(2 citation statements)

References 27 publications

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“…Similarly, Gladkova and Romero‐Trillo (2014) found differences between the applications of beautiful and its Russian and Spanish equivalents. Recently, Nuessli Guth and Runte (2017) revealed that German speakers use roughly 1000 adjectives to describe taste but only 600 to describe smell. In isolation, findings such as these could arguably be construed as more broadly motivated by a shared culture.…”

Section: Introductionmentioning

confidence: 99%

Tasty words: Using frame semantics to enhance consumer liking of potato chips and apples

Johnson

Pfenninger

2020

Int J App Linguistics

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Previous research indicates that speakers of American English chiefly use crispy when referring to dry foods and crunchy when referring to wet foods, suggesting that these near‐synonyms have different semantic frames. The present study is the first to address how speakers of American English process crispy and crunchy by investigating whether foods with frame‐semantically (in)congruent food labels influence thoughts about and taste perception of foods. Taste tests with dry and wet foods labeled (in)congruently with regards to their water content showed that while thoughts remained unaffected, the frame‐semantically incongruent context produced significantly higher taste ratings than the frame‐semantically congruent context. Further research is necessary to explain whether and to what extent these findings can be generalized to other foods and near‐synonyms.

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Section: Introductionmentioning

confidence: 99%

Tasty words: Using frame semantics to enhance consumer liking of potato chips and apples

Johnson

Pfenninger

2020

Int J App Linguistics

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“…Eating enjoyment, considered here as an interactional practice, can also be understood as part of a range of embodied behaviors that are intersubjective and observable phenomena (Majid and Levinson, 2011) through the ways in which they are interactionally organized (Mondada, 2018). In this way, the paper aims to contribute to emerging linguistics work on “sensory practices,” rather than senses per se (e.g., Guth and Runte, 2017; Mann, 2018). Previous discursive work on food pleasure has begun to examine how the enjoyment of food can be understood theoretically as an interactional achievement; something that is worked-up and collaboratively produced in talk rather than an automatic process (Wiggins, 2002; Sneijder and te Molder, 2006).…”

Section: Introductionmentioning

confidence: 99%

Moments of Pleasure: A Preliminary Classification of Gustatory mmms and the Enactment of Enjoyment During Infant Mealtimes

Wiggins

2019

Front. Psychol.

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The enjoyment of food and the sharing of mealtimes is a normative cultural and social practice. Empirical research on eating enjoyment has, however, been a rather neglected area across the social sciences, often marginalized in favor of health or focusing on individual preferences rather than shared enjoyment. Even with regards to children, their enjoyment of food is typically rated retrospectively via parental reports of mealtime behavior. What is missing is an understanding of how enjoyment becomes a normative, cultural practice during mealtimes. This paper examines this issue in the context of parents feeding their 5–8-month-old infants in the family home, since it is within this context that we can see the early emergence of such practices in often highly routinized situations. The enactment of eating as enjoyable, and of the food as appreciated or “liked” in some way, is a culturally normative practice that becomes recognizable through particular non-lexical (“mmm,” “ooh”) or lexical (“this is nice, isn't it?”) utterances. The data comprise 66 infant mealtimes video-recorded over almost 19 h, from five families living in Scotland. The analysis uses discursive psychology and focuses on the sequential position of different types of parental gustatory mmms as produced during the infant meals. A classification of four types of mmm were identified in the corpus—announcement, receipting, modeling, and encouragement mmms —each associated with features of sequential and multimodal organization within the mealtime. In the majority of instances, mmm s were uttered alone with no other assessment terms, and parents typically produced these as an orientation to the enjoyment of their infants', rather than their own, eating practices. The receipting mmms , for instance, occurred at the precise moment when the infant's mouth closed around the food. It is argued that eating enjoyment can be considered as much an interactional practice as an individual sensation, and that non-lexical vocalizations around food are an essential part of sensory practices. The paper thus aims to bridge the gap between cultural and psychological studies of eating enjoyment and contribute to developmental studies of infant feeding in everyday interaction.

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Reden über Geschmack – Komplexität von Sinneswahrnehmungen interdisziplinär betrachtet

Runte¹,

Guth

2021

Mitteilungen des Deutschen Germanistenverbandes

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Odor Descriptions from a Language Perspective

Cited by 3 publications

References 27 publications

Tasty words: Using frame semantics to enhance consumer liking of potato chips and apples

Tasty words: Using frame semantics to enhance consumer liking of potato chips and apples

Moments of Pleasure: A Preliminary Classification of Gustatory mmms and the Enactment of Enjoyment During Infant Mealtimes

Reden über Geschmack – Komplexität von Sinneswahrnehmungen interdisziplinär betrachtet

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