A hint of the summery goodness of green grass: a look at English descriptors in tasting notes

Belén López Arroyo; Lucia Sanz-Valdivieso

doi:10.4995/rlyla.2024.20213

Authors

Belén López Arroyo Universidad de Valladolid https://orcid.org/0000-0002-9171-1910
Lucia Sanz-Valdivieso Universidad de Valladolid https://orcid.org/0000-0001-5772-8041

DOI:

https://doi.org/10.4995/rlyla.2024.20213

Keywords:

LSP genre, register, corpus linguistics, descriptors

Abstract

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.

Downloads

Download data is not yet available.

Author Biographies

Belén López Arroyo, Universidad de Valladolid

Belén López-Arroyo is an Associate Professor in ESP at the University of Valladolid (Spain). Her research interests include Discourse and Genre Analysis, ESP Bilingual Phraseology and Terminology, and Translation. She is now researching on NLP to provide aids for professionals and tranlsators. She is the author of several books and articles on sensory language (Terminology, Languages in Contrast or Iberica are among the journals where her publications can be found). She is the co-editor of ES Journal. Spanish Journal of English Studies (University of Valladolid) and Co-Editor of the Special issue of IEEES Transactions on Professional communication: Building bridges between Professional Communication and Corpus Based Translation Studies (CBTS)

Lucia Sanz-Valdivieso, Universidad de Valladolid

Lucía Sanz-Valdivieso is currently a PhD candidate in the Advanced English Studies program and is a teaching assistant at the University of Valladolid (Spain). Her research is devoted to the study of sensory language and the development of digital assisted-writing tools for specialized and professional communication, with recent publications in journals such as Terminology or Iberica.

References

Aisenstadt, E. (1979). "Collocability restrictions in dictionaries", Review of Applied Linguistics 45-46, 71-74. https://doi.org/10.1075/itl.45-46.10ais

Benson, M., Benson, E., & Ilson, R. (1997). The BBI Dictionary of English Word Combinations. Amsterdam: John Benjamins. https://doi.org/10.1075/z.bbi1(2nd)

Biber, D. (1993). "Representativeness in corpus design", Literary and Linguistic Computing 8/4, 243-257. https://doi.org/10.1093/llc/8.4.243

Biber, D., & Conrad, S. (2019). Register, Genre and Style. Cambridge: C.U.P. https://doi.org/10.1017/9781108686136

Caballero, R., & Ibarretxe-Antuñano, I. (2013). "Ways of perceiving, moving and thinking: Re-vindicating culture in conceptual metaphor research", Journal of Cognitive Semiotics 5/1-2, 268-290. https://doi.org/10.1515/cogsem.2013.5.12.268

Caballero, R., & Paradis, C. (2017). "From the glass through the nose and the mouth", Terminology 23/1, 66-88. https://doi.org/10.1075/term.23.1.03cab

Caballero, R., Suárez-Toste, E., & Paradis, C. (2019). Representing Wine. Sensory Perceptions, Communication and Cultures. Amsterdam: John Benjamins. https://doi.org/10.1075/celcr.21

Coutier, M. (1994). "Tropes et termes: le vocabulaire de la dégustation du vin. [Tropes and Terms: The Vocabulary of Wine Tasting]" Meta 39/4, 662-675. https://doi.org/10.7202/002423ar

Cowie, A. (1988). "Stable and Creative Aspects of Vocabulary", in R. Cater, & M. McCarthy (eds.) Vocabulary and Language Teaching, London: Routlege, 272-289.

Diedrich, C. (2015). Sensory Adjectives in the Discourse of Food. Amsterdam: John Benjamins. https://doi.org/10.1075/celcr.16

Firth, J.R. (1957). Papers in Linguistics. Oxford: O.U.P.

Gawel, R., Oberholster, A., & Francis, L. (2000). "A mouth-feel wheel: terminology for communicating the mouthfeel characteristics of red wine", Australian Journal of Grape and Wine Research 6, 203-207. https://doi.org/10.1111/j.1755-0238.2000.tb00180.x

Glässer, R. (1994/1995). "Relations between phraseology and terminology with special reference to English", ALFA 7-8, 41-60.

Gyllstad, H. (2007). Testing English Collocations: Developing Receptive Tests for Use with Advanced Swedish Learners. Lund: Lund University.

Herdenstam A., Hammarén, M., Ahlström, R., & Wiktorsson, P.A. (2009). "The professional language of wine: perception, training and dialogue", Journal of Wine Research 20/1, 53-84. https://doi.org/10.1080/09571260902978543

Järlehed, J., & Moriarty, M. (2018). "Culture and class in a glass: Scaling the Semiosfoodscape", Language & Communication 62, 26-38. https://doi.org/10.1016/j.langcom.2018.05.003

Krebiehl, A. (2018). "Wine tasting terms and what they really mean" WineEnthusiast. http://www.winemag.com [retrieved 3.7.2023]

Lehrer, A. (2009). Wine & Conversation. Oxford: O.U.P. https://doi.org/10.1093/acprof:oso/9780195307931.001.0001

Lesniewska, J. (2006). "Is Cross-Linguistic Influence a Factor in Advanced EFL Learners' Use of Collocations?", in J. Arabsky (ed.) Cross-Linguistic Influences in the Second Language Lexicon. London: Multilingual Matters, 80-114). https://doi.org/10.21832/9781853598579-010

Li, J., & Schmitt, N. (2010). "The Development of Collocation Use in Academic Texts by Advanced L2 Learners: A Multiple Case Study Approach, in D. Wood (ed.) Perspectives on Formulaic Language: Acquisition and Communication. London: Continuum, 23-46).

Liu, K., & Afzaal, M. (2020). "Lexical bundles: A corpus-driven investigation of academic writing teaching to ESL undergraduates", International Journal of Emerging Technologies 11, 476-482.

López-Arroyo, B., & Roberts, R.P. (2014). "English and Spanish descriptors in wine tasting terminology", Terminology 20/1, 25-49. https://doi.org/10.1075/term.20.1.02lop

López-Arroyo, B., & Roberts, R.P. (2017). "Metaphors in wine tasting notes in English and Spanish", Hermeneus 19, 139-163. https://doi.org/10.24197/her.19.2017.139-163

López-Arroyo, B., & Roberts, R.P. (2020). "What wine descriptors really mean. A comparison between dictionary definitions and real use", Journal of Wine Research 31/4, 301-321. https://doi.org/10.1080/09571264.2020.1854701

López-Arroyo, B., & Sanz-Valdivieso, L. (2022a). "Tasting notes: A corpus-based study of olive oil and wine tasting discourse", Iberica, 43, 205-234. https://doi.org/10.17398/2340-2784.43.205

López-Arroyo, B., & Sanz-Valdivieso, L. (2022b). "The phraseology of wine and olive oil tasting notes: A corpus based semantic analysis", Terminology 28/1, 37-64. https://doi.org/10.1075/term.20035.lop

Martin, J.R & White, P.R.P (2005). The Language of Evaluation Appraisal in English. Basingstoke: MacMillan. https://doi.org/10.1057/9780230511910

Matsuno, K. (2017). "Processing collocations: Do native speakers and second language learners simultaneously access prefabricated patterns and each single word?", Journal of European Second Language Acquisition 1/1, 61-72. https://doi.org/10.22599/jesla.17

Nesselhauf, N. (2005). Collocations in a Learner Corpus. Amsterdam: John Benjamins. https://doi.org/10.1075/scl.14

Nguyen, T., & Webb, S. (2016). "Examining second language receptive knowledge of collocation and factors that affect learning", Language Teaching Research 21, 298-320. https://doi.org/10.1177/1362168816639619

Normand, S. (1998). "Étude de la terminologie de la dégustation du Champagne par analyse de corpus [Corpusanalysis study of Champagne tasting terminology]", Terminology 5/2, 251-269. https://doi.org/10.1075/term.5.2.10nor

Ramón, N., & Labrador, B. (2018). "Selling cheese online: key nouns in cheese descriptions", Terminology 24/2, 210-235. https://doi.org/10.1075/term.00019.ram

Roberts, R.P. (1998). "Phraseology and Translation, in P. Fernández Nistal & J.M. Bravo Gozalo (eds.) La traducción: orientaciones lingüísitcas y culturales, Valladolid: Servicio de Publicaciones Valladolid.

Sanz-Valdivieso, L., & López Arroyo, B. (2022). Generador de Notas de Cata de Aceite de Ooliva 1.0: Lingüística Aplicada a la Internacionalización del Aceite de Oliva. Jaen: CES Diputación de Jaén.

Suárez-Toste, E. (2007). "Metaphor inside the wine cellar: on the ubiquity of personification schemas in winespeak", Metaphorik.de 12, 53-64.

Suárez-Toste, E. (2013). "One Man's Cheese is Another Man's Music: Synaesthesia and the Bridging of Cultural Differences in the Language of Sensory Perception", in R. Caballero & J. Díaz Vera (eds.) Sensuous Cognition Explorations into Human Sentience: Imagination, (E)motion and Perception Berlin: De Gruyter, 169-192. https://doi.org/10.1515/9783110300772.169

Suárez-Toste, E. (2017). "Babel of the Senses. On the Roles of Metaphor and Synesthesia in Wine Reviews", Terminology 23/1, 89-112. https://doi.org/10.1075/term.23.1.04sua

Suter, H.J. (1993). The Wedding report. A Prototypical Approach to the Study of Traditional Text Types. Amsterdam: John Benjamins. https://doi.org/10.1075/pbns.27

Swales, J. (1990). Genre Analysis: English in Academic and Research Settings. Cambridge: C.U.P.

Swales, J. (2004). Research genres. Cambridge: C.U.P. https://doi.org/10.1017/CBO9781139524827

Troiano, E. et. Al (2022). "Dimensional modeling of emotions in text with Appraisal Theories", Computational Linguistics Journal 49/1, 1-72. https://doi.org/10.1162/coli_a_00461

Wislocka, B (2014). "Appraisal Theory to the winetasting sheet in English and Spanish", Iberica 27, 97-120.