Food terminology as a system of cultural communication.
- Published in:
- Terminology, 2017, v. 23, n. 1, p. 155, doi. 10.1075/term.23.1.07fab
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- Publication type:
- Article
Works matching IS 09299971 AND DT 2017 AND VI 23 AND IP 1
Results: 8
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Verbalizing sensory experience for marketing success: The case of the wine descriptor minerality and the product name smoothie.
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- Terminology, 2017, v. 23, n. 1, p. 132, doi. 10.1075/term.23.1.06tem
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- Article
3
Wine-tasting metaphors and their translation: A cognitive approach.
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- Terminology, 2017, v. 23, n. 1, p. 113, doi. 10.1075/term.23.1.05dem
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- Publication type:
- Article
4
Babel of the senses: On the roles of metaphor and synesthesia in wine reviews.
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- Terminology, 2017, v. 23, n. 1, p. 89, doi. 10.1075/term.23.1.04sua
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- Publication type:
- Article
5
From the glass through the nose and the mouth: Motion in the description of sensory data about wine in English and Spanish.
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- Terminology, 2017, v. 23, n. 1, p. 66, doi. 10.1075/term.23.1.03cab
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- Publication type:
- Article
6
Multifaceted gustation: Systematicity and productivity of taste terms in Korean.
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- Terminology, 2017, v. 23, n. 1, p. 38, doi. 10.1075/term.23.1.02rhe
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- Publication type:
- Article
7
Introduction.
- Published in:
- Terminology, 2017, v. 23, n. 1, p. 1, doi. 10.1075/term.23.1.001int
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- Publication type:
- Article
8
How words for sensory experiences become terms: A cognitive approach.
- Published in:
- Terminology, 2017, v. 23, n. 1, p. 9, doi. 10.1075/term.23.1.01dub
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- Publication type:
- Article