Of all the varieties of sensory experience, wine appreciation seems to be one of the most rewarding yet also one of the most challenging to verbalize. This is largely due to a lack of scientific terminology capable of describing sensory impressions (in turn related to how little is known about human perception). Wine language is highly unspecific and figurative, depending on a weakly standardized community practice rather than a solid and comprehensive range of descriptors. In this paper I study figurative language and verbal creativity in a corpus of 12,000 English and Spanish wine reviews by focusing specifically on metaphor and synesthesia as the resources that best exemplify (and often manage to overcome) many of the genre’s shortcomings. In addition to the discussion of quantitative results, a case study in synesthesia is offered as illustration of the genre’s complexities, complemented by a contrastive discussion of how similar difficulties are handled in different ways in English and Spanish.
{"title":"Babel of the senses: On the roles of metaphor and synesthesia in wine reviews","authors":"Ernesto Suárez-Toste","doi":"10.1075/TERM.23.1.04SUA","DOIUrl":"https://doi.org/10.1075/TERM.23.1.04SUA","url":null,"abstract":"Of all the varieties of sensory experience, wine appreciation seems to be one of the most rewarding yet also one of the most challenging to verbalize. This is largely due to a lack of scientific terminology capable of describing sensory impressions (in turn related to how little is known about human perception). Wine language is highly unspecific and figurative, depending on a weakly standardized community practice rather than a solid and comprehensive range of descriptors. In this paper I study figurative language and verbal creativity in a corpus of 12,000 English and Spanish wine reviews by focusing specifically on metaphor and synesthesia as the resources that best exemplify (and often manage to overcome) many of the genre’s shortcomings. In addition to the discussion of quantitative results, a case study in synesthesia is offered as illustration of the genre’s complexities, complemented by a contrastive discussion of how similar difficulties are handled in different ways in English and Spanish.","PeriodicalId":44429,"journal":{"name":"Terminology","volume":"149 1","pages":"89-112"},"PeriodicalIF":0.8,"publicationDate":"2017-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1075/TERM.23.1.04SUA","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59127110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In winespeak, metaphors are a real challenge for the translator. Indeed, many metaphoric expressions cannot be found in dictionaries and their true meaning is not defined. The only basis for their translation seems to be the conceptual basis they are built upon. Indeed, wine tasting metaphors are linguistic realisations of conceptual metaphors, with mappings from well-known domains used to understand and communicate the intangible experience of taste. Various conceptual metaphors appear in the same tasting note, creating a complex blend, or conceptual integration pattern. So the translation procedures generally put forward in translation studies, based on the linguistic conception of metaphor, appear inappropriate. The cognitive translation hypothesis offers a good basis to compare source and target text wine-tasting metaphors.
{"title":"Wine-tasting metaphors and their translation: A cognitive approach","authors":"Christine Demaecker","doi":"10.1075/TERM.23.1.05DEM","DOIUrl":"https://doi.org/10.1075/TERM.23.1.05DEM","url":null,"abstract":"In winespeak, metaphors are a real challenge for the translator. Indeed, many metaphoric expressions cannot be found in dictionaries and their true meaning is not defined. The only basis for their translation seems to be the conceptual basis they are built upon. Indeed, wine tasting metaphors are linguistic realisations of conceptual metaphors, with mappings from well-known domains used to understand and communicate the intangible experience of taste. Various conceptual metaphors appear in the same tasting note, creating a complex blend, or conceptual integration pattern. So the translation procedures generally put forward in translation studies, based on the linguistic conception of metaphor, appear inappropriate. The cognitive translation hypothesis offers a good basis to compare source and target text wine-tasting metaphors.","PeriodicalId":44429,"journal":{"name":"Terminology","volume":"23 1","pages":"113-131"},"PeriodicalIF":0.8,"publicationDate":"2017-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1075/TERM.23.1.05DEM","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42892574","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Given the double nature of experiencing food as individual as well as shared experience and knowledge, the question is how to connect the observed variability of expressing such a sensory experience with a normalized requirement for developing (food) terminology. On the basis of descriptions of food experiences in actual practices involving the way food is consumed, evaluated and expressed by individuals – experts or not – in all their diversity, we propose to contribute cognitive (psychological and linguistic) expertise to terminology research. We analyze terms as cognitive units, defined within a psychological theory of natural categories as acts of meaning. In tracking the processes of terminological meaning construction in discourse we find intersubjective experience within the complex process of terminologization.
{"title":"How words for sensory experiences become terms: A cognitive approach.","authors":"D. Dubois","doi":"10.1075/TERM.23.1.01DUB","DOIUrl":"https://doi.org/10.1075/TERM.23.1.01DUB","url":null,"abstract":"Given the double nature of experiencing food as individual as well as shared experience and knowledge, the question is how to connect the observed variability of expressing such a sensory experience with a normalized requirement for developing (food) terminology. On the basis of descriptions of food experiences in actual practices involving the way food is consumed, evaluated and expressed by individuals – experts or not – in all their diversity, we propose to contribute cognitive (psychological and linguistic) expertise to terminology research. We analyze terms as cognitive units, defined within a psychological theory of natural categories as acts of meaning. In tracking the processes of terminological meaning construction in discourse we find intersubjective experience within the complex process of terminologization.","PeriodicalId":44429,"journal":{"name":"Terminology","volume":"23 1","pages":"9-37"},"PeriodicalIF":0.8,"publicationDate":"2017-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1075/TERM.23.1.01DUB","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49589440","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Descriptors of sensory experience are known to be crucial in trying to objectify the world. New descriptors are coined to express the enhanced experience of a reality experienced by human beings. In this article we illustrate the cognitive and cross-cultural framing for verbalizing sensory experience discussing the indeterminacy and vagueness of the wine descriptor minerality and the successful universal neologism smoothie , a product name for a new product. Both case studies concern units of understanding that are difficult to define but that are related to products with high marketing potential. First we refer to the expert literature in food studies dealing with minerality and smoothies. Then we report on observations based on discourse oriented empirical heuristics and surveying. Finally we discuss in how far experiencing food and drinks is culture-bound and language-specific, which implies that translating food descriptions may be a daunting task.
{"title":"Verbalizing sensory experience for marketing success: The case of the wine descriptor minerality and the product name smoothie","authors":"R. Temmerman","doi":"10.1075/TERM.23.1.06TEM","DOIUrl":"https://doi.org/10.1075/TERM.23.1.06TEM","url":null,"abstract":"Descriptors of sensory experience are known to be crucial in trying to objectify the world. New descriptors are coined to express the enhanced experience of a reality experienced by human beings. In this article we illustrate the cognitive and cross-cultural framing for verbalizing sensory experience discussing the indeterminacy and vagueness of the wine descriptor minerality and the successful universal neologism smoothie , a product name for a new product. Both case studies concern units of understanding that are difficult to define but that are related to products with high marketing potential. First we refer to the expert literature in food studies dealing with minerality and smoothies. Then we report on observations based on discourse oriented empirical heuristics and surveying. Finally we discuss in how far experiencing food and drinks is culture-bound and language-specific, which implies that translating food descriptions may be a daunting task.","PeriodicalId":44429,"journal":{"name":"Terminology","volume":"23 1","pages":"132-154"},"PeriodicalIF":0.8,"publicationDate":"2017-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1075/TERM.23.1.06TEM","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42947153","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
L. Vuletić, S. Špalj, K. Peroš, H. Jakovac, A. Anić, Marian Vodanovic
This study was performed to investigate the influence of the English language on the medical/dental terminology of Croatian dental students. It emerged from the terminological projects of the School of Dental Medicine, University of Zagreb that had been conducted as a part of the national programme the Development of Croatian Special Field Terminology. Students were asked to translate English sentences allegedly extracted from dental literature into Croatian. The results showed that most students translated the offered English terms using anglicisms rather than choosing Croatian terms. The finding that students distinctively prefer professional literature in Croatian suggests that their professional vocabulary is mostly modelled by the Croatian educational materials and by the discourse of instruction. These results suggest the need for further activities concerning the popularization of Croatian medical/dental terminology for the purpose of preservation and development of a native professional vocabulary and of improving communication with patients and patients’ understanding of medical information.
{"title":"Assessing the influence of the English language on the professional vocabulary of Croatian dental students by analysing their word choice for the translation of medical/dental terms","authors":"L. Vuletić, S. Špalj, K. Peroš, H. Jakovac, A. Anić, Marian Vodanovic","doi":"10.1075/TERM.00001.VUL","DOIUrl":"https://doi.org/10.1075/TERM.00001.VUL","url":null,"abstract":"This study was performed to investigate the influence of the English language on the medical/dental terminology of Croatian dental students. It emerged from the terminological projects of the School of Dental Medicine, University of Zagreb that had been conducted as a part of the national programme the Development of Croatian Special Field Terminology. Students were asked to translate English sentences allegedly extracted from dental literature into Croatian. The results showed that most students translated the offered English terms using anglicisms rather than choosing Croatian terms. The finding that students distinctively prefer professional literature in Croatian suggests that their professional vocabulary is mostly modelled by the Croatian educational materials and by the discourse of instruction. These results suggest the need for further activities concerning the popularization of Croatian medical/dental terminology for the purpose of preservation and development of a native professional vocabulary and of improving communication with patients and patients’ understanding of medical information.","PeriodicalId":44429,"journal":{"name":"Terminology","volume":"23 1","pages":"181-206"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1075/TERM.00001.VUL","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59107470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This paper presents a methodology for the automatic extraction of specialized Arabic, English and French verbs of the field of computing. Since nominal terms are predominant in terminology, our interest is to explore to what extent verbs can also be part of a terminological analysis. Hence, our objective is to verify how an existing extraction tool will perform when it comes to specialized verbs in a given specialized domain. Furthermore, we want to investigate any particularities that a language can represent regarding verbal terms from the automatic extraction perspective. Our choice to operate on three different languages reflects our desire to see whether the chosen tool can perform better on one language compared to the others. Moreover, given that Arabic is a morphologically rich and complex language, we consider investigating the results yielded by the extraction tool. The extractor used for our experiment is TermoStat ( Drouin 2003 ). So far, our results show that the extraction of verbs of computing represents certain differences in terms of quality and particularities of these units in this specialized domain between the languages under question.
{"title":"Automatic extraction of specialized verbal units: A comparative study on Arabic, English and French","authors":"Nizar Ghazzawi, B. Robichaud, P. Drouin, F. Sadat","doi":"10.1075/TERM.00002.GHA","DOIUrl":"https://doi.org/10.1075/TERM.00002.GHA","url":null,"abstract":"This paper presents a methodology for the automatic extraction of specialized Arabic, English and French verbs of the field of computing. Since nominal terms are predominant in terminology, our interest is to explore to what extent verbs can also be part of a terminological analysis. Hence, our objective is to verify how an existing extraction tool will perform when it comes to specialized verbs in a given specialized domain. Furthermore, we want to investigate any particularities that a language can represent regarding verbal terms from the automatic extraction perspective. Our choice to operate on three different languages reflects our desire to see whether the chosen tool can perform better on one language compared to the others. Moreover, given that Arabic is a morphologically rich and complex language, we consider investigating the results yielded by the extraction tool. The extractor used for our experiment is TermoStat ( Drouin 2003 ). So far, our results show that the extraction of verbs of computing represents certain differences in terms of quality and particularities of these units in this specialized domain between the languages under question.","PeriodicalId":44429,"journal":{"name":"Terminology","volume":"23 1","pages":"207-237"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1075/TERM.00002.GHA","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59107531","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Crezee and Asano, 2016. Introduction to Healthcare forJapanese-speaking Interpreters and Translators","authors":"Feng Haoda","doi":"10.1075/TERM.00005.FEN","DOIUrl":"https://doi.org/10.1075/TERM.00005.FEN","url":null,"abstract":"","PeriodicalId":44429,"journal":{"name":"Terminology","volume":"23 1","pages":"271-274"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1075/TERM.00005.FEN","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59107945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Bonadonna, 2016. Le vêtement d’extérieur dans la terminologiefrançaise de la mode","authors":"María-Teresa Ortego-Antón","doi":"10.1075/TERM.00006.ORT","DOIUrl":"https://doi.org/10.1075/TERM.00006.ORT","url":null,"abstract":"","PeriodicalId":44429,"journal":{"name":"Terminology","volume":"23 1","pages":"275-280"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1075/TERM.00006.ORT","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59108019","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Korean has a large number of taste terms and the paradigm is continuously expanding since the lexicalization operates systematically on a few robust principles. Based on the taste terms collected from lexicons, dictionaries, web-postings, and elsewhere, we classified the terms and analyzed the lexicalization patterns. In addition to the widely-known five classes of tastes, i.e., sweet, salty, sour, bitter and umami, Korean has three more classes in the basic category, i.e., pungent, fishy and bland. A large number of tactile sensory words to describe the touch sensations in the mouth at the tasting event and expressions denoting characteristic food texture and mastication also join in creating a rich taste vocabulary. The Korean taste lexicalization system is equipped with the means to signal diverse aspects of gustatory sensation, i.e., intensity, depth, purity and duration. Among such means are vowel polarity, consonantal sound symbolism, reduplication and onomatopoeia. The systematicity of taste lexicalization contributes to the plasticity of the paradigm, making the Korean taste vocabulary one of the most productive and elaborate paradigms.
{"title":"Multifaceted gustation: Systematicity and productivity of taste terms in Korean.","authors":"Seongha Rhee, Hyun-Jung Koo","doi":"10.1075/TERM.23.1.02RHE","DOIUrl":"https://doi.org/10.1075/TERM.23.1.02RHE","url":null,"abstract":"Korean has a large number of taste terms and the paradigm is continuously expanding since the lexicalization operates systematically on a few robust principles. Based on the taste terms collected from lexicons, dictionaries, web-postings, and elsewhere, we classified the terms and analyzed the lexicalization patterns. In addition to the widely-known five classes of tastes, i.e., sweet, salty, sour, bitter and umami, Korean has three more classes in the basic category, i.e., pungent, fishy and bland. A large number of tactile sensory words to describe the touch sensations in the mouth at the tasting event and expressions denoting characteristic food texture and mastication also join in creating a rich taste vocabulary. The Korean taste lexicalization system is equipped with the means to signal diverse aspects of gustatory sensation, i.e., intensity, depth, purity and duration. Among such means are vowel polarity, consonantal sound symbolism, reduplication and onomatopoeia. The systematicity of taste lexicalization contributes to the plasticity of the paradigm, making the Korean taste vocabulary one of the most productive and elaborate paradigms.","PeriodicalId":44429,"journal":{"name":"Terminology","volume":"23 1","pages":"38-65"},"PeriodicalIF":0.8,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1075/TERM.23.1.02RHE","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"59127071","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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