27.3238, Calls: General Linguistics / Terminology (Jrnl)

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LINGUIST List: Vol-27-3238. Wed Aug 10 2016. ISSN: 1069 - 4875.

Subject: 27.3238, Calls: General Linguistics / Terminology (Jrnl)

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Date: Wed, 10 Aug 2016 12:12:42
From: Paul Peranteau [paul at benjamins.com]
Subject: General Linguistics / Terminology (Jrnl)

 
Full Title: Terminology 


Linguistic Field(s): General Linguistics 

Call Deadline: 15-Sep-2016 

Call for Papers:

Special Issue of Terminology on Food and Terminology. Expressing sensory
experience in several languages.

Guest editors: Rita Temmerman (Vrije Universiteit Brussel) Danièle Dubois
(CNRS Paris) 

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: 
- The study of descriptors and neologisms in tasting notes in one or several
languages.
- How we express what we taste in words and in what way the tasting experience
is multi-sensorial and culture-bound.
- 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.
- Whether and if so how descriptors may analytically refer to different
sensory modalities used by trained assessors.
- Do descriptors of trained assessors differ from consumers' descriptors?
- Whether and if so how descriptors of different sensory modalities used by
trained assessors and consumers differ across language borders.
- Guidelines for creating lexicons of descriptors in several languages.
- Case studies on the description of sensory experience in different languages
as a representation of sensory variation in different cultures.
- 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 (rita.temmerman at vub.ac.be). 

Important dates:

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.




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