1887
Volume 23, Issue 1
  • ISSN 0929-9971
  • E-ISSN: 1569-9994
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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 and the successful universal neologism , 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.

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2017-11-10
2019-08-25
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