A hint of the summery goodness of green grass: a look at English descriptors in tasting notes
Tasting descriptors, which are common terms used to describe a food product, play a significant role in tasting discourse and particularly in tasting notes. Although they have been the subject of a number of studies from different perspectives, none of them describe and classify descriptors from the...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitat Politècnica de València
2024-07-01
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| Series: | Revista de Lingüística y Lenguas Aplicadas |
| Subjects: | |
| Online Access: | https://polipapers.upv.es/index.php/rdlyla/article/view/20213 |
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| Summary: | Tasting descriptors, which are common terms used to describe a food product, play a significant role in tasting discourse and particularly in tasting notes. Although they have been the subject of a number of studies from different perspectives, none of them describe and classify descriptors from their form, function and combination in tasting notes in English. In this paper, we examine a corpus of tasting notes with the aim of 1. determining the positioning of English descriptors in relation to the keywords designating the tasting process; 2. scoping the depth of description, as indicated by the number of descriptors; 3. identifying if the descriptors are specific to a given aspect of the food product or are generic enough to be used to describe different aspects of it.; and 4. categorizing frequent semantic associative processed among descriptors and keywords. Our results will be a valuable resource for professionals, technical writers and students’ tasters in English. |
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| ISSN: | 1886-2438 1886-6298 |