Call Deadline: 15-Sep-2016
Food and terminology. Expressing sensory experience in several languages
Rita Temmerman (Vrije Universiteit Brussels)
Danièle Dubois (CNRS Paris)
Introduction to the theme
Human cognition is largely experiential. Humans experience their environment through their senses and they learn and reflect within the confines of a physical body (embodied understanding). Language contributes to structuring sensory experience into categories and is needed to communicate about it. Descriptors of sensory experience can be seen as attempts to objectify the world by negotiating the meaning of the descriptors with peers. To express the enhanced experience of a reality that human beings are part of, they coin neologisms or configure common sense meanings of words within a domain specific terminology. Contributors to this special issue are asked to discuss their research results on how speakers of different languages and pertaining to different cultures use sensory descriptors related to food and beverage quality and how neologisms are coined or how common sense word meanings are reconfigured. What are the implications for lexicons of descriptors in several languages? What are the implications for translators of e.g. tasting notes? The editors invite submissions that present innovative research or address a central conceptual, theoretical, or empirical investigation on sensory experience related to food and beverages. The emphasis is on expressing what one experiences in specialized language using descriptors and new product names. Co-creation and the type of practice involved (degustation, description of product properties, marketing, etc.,) may result in terminological variation. Possible topics include but are not limited to the following:
1. The study of descriptors and neologisms in tasting notes in one or several languages.
2. How we express what we taste in words and in what way the tasting experience is multi-sensorial and culture-bound.
3. The analysis of cognitive (psychological as well as linguistic) processes involved in defining a term for a (food) product by e.g. panels of experts in sensory analysis.
4. Whether and if so how descriptors may analytically refer to different sensory modalities used by trained assessors.
5. Do descriptors of trained assessors differ from consumers' descriptors?
6. Whether and if so how descriptors of different sensory modalities used by trained assessors and consumers differ across language borders.
7. Guidelines for creating lexicons of descriptors in several languages.
8. Case studies on the description of sensory experience in different languages as a representation of sensory variation in different cultures. 9. Whether wine and beer terminology is highly figurative because it depends on a weakly standardized practice rather than a solid and comprehensive range of descriptors.
Papers should be written with Word and comprise between 20 and 30 pages (max. 9,000 words). More information on formatting requirements can be found on the John Benjamins website (http://benjamins.com/#catalog/journals/term). English is preferred (80% of the contents), but submissions in French, Spanish or German will be considered. Each issue of Terminology contains up to six or seven articles. Please send submissions to Rita Temmerman (firstname.lastname@example.org).
- Submission date for full paper: September 15, 2016
- Acceptance/Rejection notice: January 15, 2017
- Final papers due: March 15, 2017
- The special issue is scheduled to appear in 2017.