Verbalizing sensory experience for marketing success

References

1. Ahmad, Khurshid , and Margaret Rogers
   (eds) 2007 Evidence-based LSP. Translation, Text and Terminology [Linguistic Insights]. Bern: Peter Lang.
   [Google Scholar]
2. Ballester, Jordi , Mihaela Mihnea , Dominique Peyron , and Dominique Valentin
   2013 “Exploring Minerality of Burgundy Chardonnay Wines: A Sensory Approach with Wine Experts and Trained Panellists.” Australian Journal of Grape and Wine Research19 (2): 140–152. doi: 10.1111/ajgw.12024
   https://doi.org/10.1111/ajgw.12024 [Google Scholar]
3. Booth, David A.
   2014 “Measuring Sensory and Marketing Influences on Consumers’ Choices among Food and Beverage Product Brands.” Trends in Food Science and Technology35 (2): 129–137. doi: 10.1016/j.tifs.2013.11.002
   https://doi.org/10.1016/j.tifs.2013.11.002 [Google Scholar]
4. Caballero, Rosaria , and Carita Paradis
   2015 “Making Sense of Sensory Perceptions across Languages and Cultures.” Functions of Language22 (1): 1–19. doi: 10.1075/fol.22.1.01cab
   https://doi.org/10.1075/fol.22.1.01cab [Google Scholar]
5. Cavanaugh, Jillian R. , Kathleen C. Riley , Alexandra Jaffe , Christine Jourdan , Martha Karrebæk , and Amy Paugh
   2014 “What Words Bring to the Table: The Linguistic Anthropological Toolkit as Applied to the Study of Food.” Journal of Linguistic Anthropology24 (1): 84–97. doi: 10.1111/jola.12038
   https://doi.org/10.1111/jola.12038 [Google Scholar]
6. Charette, Peter , Neal H. Hooker , and John L. Stanton
   2015 “Framing and Naming: A Process to Define a Novel Food Category.” Food Quality and Preference40: 147–151. doi: 10.1016/j.foodqual.2014.09.015
   https://doi.org/10.1016/j.foodqual.2014.09.015 [Google Scholar]
7. Cheminée, Pascale
   2009 “Est-ce Bien « Clair » ? Stabilité, Instabilité et Polysémie d’une Forme Lexicale en Contexte.” InLe Sentir et le Dire - Concepts et Méthodes en Psychologie et Linguistique Cognitives, ed. by Danièle Dubois , 309–338. Paris: L'Harmattan.
   [Google Scholar]
8. Elder, Ryan S. , and Aradhna Krishna
   2010 “The Effects of Advertising Copy on Sensory Thoughts and Perceived Taste.” Journal of Consumer Research36 (5): 748–756. doi: 10.1086/605327
   https://doi.org/10.1086/605327 [Google Scholar]
9. Favalli, Sara , Thomas Skov , and Derek V. Byrne
   2013 “Sensory Perception and Understanding of Food Uniqueness: From the Traditional to the Novel.” Food Research International50 (1): 176–188. doi: 10.1016/j.foodres.2012.10.007
   https://doi.org/10.1016/j.foodres.2012.10.007 [Google Scholar]
10. Fenko, Anna , Jacco J. Otten , and Hendrik N. Schifferstein
    2010 “Describing Product Experience in Different Languages: The Role of Sensory Modalities.” Journal of Pragmatics42 (12): 3314–3327. doi: 10.1016/j.pragma.2010.05.010
    https://doi.org/10.1016/j.pragma.2010.05.010 [Google Scholar]
11. Gautier, Laurent , Yves Le Fur , and Bertrand Robillard
    2015 “La minéralité du vin : mots d’experts et de consommateurs.” InUnité et Diversité dans le Discours sur le Vin en Europe, ed. by Laurent Gautier and Eva Lavric , 149–168. Frankfurt am Main: Peter Lang. doi: 10.3726/978‑3‑653‑03202‑4
    https://doi.org/10.3726/978-3-653-03202-4 [Google Scholar]
12. Giboreau, Agnès , Catherine Dacremont , Carine Egoroff , Sylvie Guerrand , Isabel Urdapilleta , Danielle Candel , and Danièle Dubois
    2007 “Defining Sensory Descriptors: Towards Writing Guidelines Based on Terminology.” Food Quality and Preference18 (2): 265–274. doi: 10.1016/j.foodqual.2005.12.003
    https://doi.org/10.1016/j.foodqual.2005.12.003 [Google Scholar]
13. Heymann, Hildegarde , Helene Hopfer , and Dwayne Bershaw
    2014 “An Exploration of the Perception of Minerality in White Wines by Projective Mapping and Descriptive Analysis.” Journal of Sensory Studies29 (1): 1–13. doi: 10.1111/joss.12076
    https://doi.org/10.1111/joss.12076 [Google Scholar]
14. Jurafsky, Dan
    2014 The Language of Food. A Linguist Reads the Menu. New York: W. W. Norton & Company.
    [Google Scholar]
15. Krishna, Aradhna , and Norbert Schwarz
    2014 “Sensory Marketing, Embodiment, and Grounded Cognition: A Review and Introduction.” Journal of Consumer Psychology24 (2): 159–168. doi: 10.1016/j.jcps.2013.12.006
    https://doi.org/10.1016/j.jcps.2013.12.006 [Google Scholar]
16. Lawless, Lydia J. , and Gail V. Civille
    2013 “Developing Lexicons: A Review.” Journal of Sensory Studies28 (4): 270–281. doi: 10.1111/joss.12050
    https://doi.org/10.1111/joss.12050 [Google Scholar]
17. Lindblom, Jessica
    2015 “Meaning-Making as a Socially Distributed and Embodied Practice.” InAesthetics and the Embodied Mind: Beyond Art Theory and the Cartesian Mind-Body Dichotomy, ed. by Alfonsina Scarinzi , 3–19. Netherlands: Springer.
    [Google Scholar]
18. López-Arroyo, Belén , and Rhoda Roberts
    2014 “English and Spanish Descriptors in Wine Tasting Terminology.” Terminology. International Journal of Theoretical and Applied Issues in Specialized Communication20 (1): 25–49.
    [Google Scholar]
19. Murphy, Suzanne P. , U. Ruth Charrondiere , and Barbara Burlingame
    2014 “Thirty Years of Progress in Harmonizing and Compiling Food Data as a Result of the Establishment of INFOODS.” Food Chemistry193: 2–5. doi: 10.1016/j.foodchem.2014.11.097
    https://doi.org/10.1016/j.foodchem.2014.11.097 [Google Scholar]
20. Nida, Eugene
    1964 Toward a Science of Translating. Leiden: E. J. Brill.
    [Google Scholar]
21. Paradis, Carita , and Mats Eeg-Olofsson
    2013 “Describing Sensory Experience. The Genre of Wine Reviews.” Metaphor & Symbol28 (1): 22–40. doi: 10.1080/10926488.2013.742838
    https://doi.org/10.1080/10926488.2013.742838 [Google Scholar]
22. Parr, Wendy V. , Jordi Ballester , Dominique Peyron , Claire Grose , and Dominique Valentin
    2015 “Perceived Minerality in Sauvignon Wines: Influence of Culture and Perception Mode.” Food Quality and Preference41: 121–132. doi: 10.1016/j.foodqual.2014.12.001
    https://doi.org/10.1016/j.foodqual.2014.12.001 [Google Scholar]
23. Putnam, Hilary
    1975 “The Meaning of Meaning." InMind, Language and Reality, ed. by Hilary Putnam , 215–271. Cambridge: Cambridge University Press. doi: 10.1017/CBO9780511625251.014
    https://doi.org/10.1017/CBO9780511625251.014 [Google Scholar]
24. Rodrigues, Herber , Jordi Ballester , Maria Pilar Saenz-Navajas , and Dominique Valentin
    2015 “Structural Approach of Social Representation: Application to the Concept of Wine Minerality in Experts and Consumers.” Food Quality and Preference46: 166–172. doi: 10.1016/j.foodqual.2015.07.019
    https://doi.org/10.1016/j.foodqual.2015.07.019 [Google Scholar]
25. Shapiro, Lawrence
    (ed.) 2014 The Routledge Handbook of Embodied Cognition. London: Routledge.
    [Google Scholar]
26. Smith, Viktor , Ditte Green-Petersen , Peter Møgelvang-Hansen , Rune H. Christensen , Françoise Qvistgaard , and Grethe Hyldig
    2013 “What’s (in) a Real Smoothie. A Division of Linguistic Labour in Consumers' Acceptance of Name-Product Combinations?” Appetite63: 129–140. doi: 10.1016/j.appet.2012.10.020
    https://doi.org/10.1016/j.appet.2012.10.020 [Google Scholar]
27. Spence, Charles
    2012 “Managing Sensory Expectations Concerning Products and Brands: Capitalizing on the Potential of Sound and Shape Symbolism.” Journal of Consumer Psychology22 (1): 37–54. doi: 10.1016/j.jcps.2011.09.004
    https://doi.org/10.1016/j.jcps.2011.09.004 [Google Scholar]
28. Szatrowski, Polly
    (ed) 2014 Language and Food. Amsterdam: John Benjamins. doi: 10.1075/pbns.238
    https://doi.org/10.1075/pbns.238 [Google Scholar]
29. Temmerman, Rita
    2000 Towards New Ways of Terminology Description. The Sociocognitive Approach. Amsterdam: John Benjamins. doi: 10.1075/tlrp.3
    https://doi.org/10.1075/tlrp.3 [Google Scholar]
30. Valentin, Dominique , Sylvie Chollet , Maud Lelièvre , and Hervé Abdi
    2012 “Quick and Dirty but Still Pretty Good: A Review of New Descriptive Methods in Food Science.” International Journal of Food Science and Technology47: 1563–1578. doi: 10.1111/j.1365‑2621.2012.03022.x
    https://doi.org/10.1111/j.1365-2621.2012.03022.x [Google Scholar]
31. Whorf, Benjamin L.
    1956 Language, Thought, and Reality. Cambridge Massachusetts: MIT.
    [Google Scholar]
32. Zannoni, Mario
    1997 “Approaches to Translation Problems of Sensory Descriptors.” Journal of Sensory Studies12: 239–53. doi: 10.1111/j.1745‑459X.1997.tb00065.x
    https://doi.org/10.1111/j.1745-459X.1997.tb00065.x [Google Scholar]