{"title":"Selling cheese online","authors":"Noelia Ramón, Belén Labrador","doi":"10.1075/TERM.00019.RAM","DOIUrl":null,"url":null,"abstract":"\n This paper is a corpus-based study of certain key nouns used in promotional texts describing cheese in English. A corpus of online\n cheese descriptions was compiled to extract lexical information regarding the characterization of cheese. All in all, 37 key nouns\n were identified and classified into 7 semantic categories: appearance, part, colour, aroma, texture, taste and quality ranking.\n All the occurrences of each key noun were analysed to obtain an exhaustive inventory of the phraseological patterns in which they\n occur. The results show both objective characteristics (size, shape and colour) and subjective features which tend to be described\n positively in this promotional subgenre (aroma, texture and taste). Additionally, this text type includes key nouns related to the\n quality ranking of the cheeses promoted. The main aim of this paper is to gain insight into one particular subgenre – promotional\n cheese descriptions – through the major lexical co-occurrences used to convey positive evaluation of cheeses.","PeriodicalId":44429,"journal":{"name":"Terminology","volume":" ","pages":""},"PeriodicalIF":0.9000,"publicationDate":"2018-11-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"3","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Terminology","FirstCategoryId":"98","ListUrlMain":"https://doi.org/10.1075/TERM.00019.RAM","RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"0","JCRName":"LANGUAGE & LINGUISTICS","Score":null,"Total":0}
引用次数: 3
Abstract
This paper is a corpus-based study of certain key nouns used in promotional texts describing cheese in English. A corpus of online
cheese descriptions was compiled to extract lexical information regarding the characterization of cheese. All in all, 37 key nouns
were identified and classified into 7 semantic categories: appearance, part, colour, aroma, texture, taste and quality ranking.
All the occurrences of each key noun were analysed to obtain an exhaustive inventory of the phraseological patterns in which they
occur. The results show both objective characteristics (size, shape and colour) and subjective features which tend to be described
positively in this promotional subgenre (aroma, texture and taste). Additionally, this text type includes key nouns related to the
quality ranking of the cheeses promoted. The main aim of this paper is to gain insight into one particular subgenre – promotional
cheese descriptions – through the major lexical co-occurrences used to convey positive evaluation of cheeses.
期刊介绍：
Terminology is an independent journal with a cross-cultural and cross-disciplinary scope. It focusses on the discussion of (systematic) solutions not only of language problems encountered in translation, but also, for example, of (monolingual) problems of ambiguity, reference and developments in multidisciplinary communication. Particular attention will be given to new and developing subject areas such as knowledge representation and transfer, information technology tools, expert systems and terminological databases. Terminology encompasses terminology both in general (theory and practice) and in specialized fields (LSP), such as physics.
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