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Author: Marco Bagli Publisher: Walter de Gruyter ISBN: 9783110626773 Category : Language Arts & Disciplines Languages : en Pages : 0
Book Description
The book investigates the language of Taste in English. It takes a double perspective on the problem: on the one hand, the author analyzes the linguistic terms of English that speakers recognize as describing Taste and their semantic relationship. O
Author: Marco Bagli Publisher: Walter de Gruyter GmbH & Co KG ISBN: 3110626861 Category : Language Arts & Disciplines Languages : en Pages : 240
Book Description
Taste is considered one of the lowest sensory modalities, and the most difficult to express in language. Recently, an increasing body of research in perception language and in Food Studies has been sparkling new interest and new perspectives on the importance of this sense. Merging anthropology, evolutionary physiology and philosophy, this book investigates the language of Taste in English, and its relationship with our embodied minds. In the first part of the book, the author explores the semantic dimensions of Taste terms with a usage-based approach. With the application of experimental protocols, Bagli enquires their possible organization in a radial network and calculates the Salience index of gustatory terms in both American and British English. The second part of the book is an overview of the metaphorical extensions that motivate the polysemy of Taste terms, with the aid of corpus analysis methods and various texts. This book is the first to review systematically and in a usage-based perspective the role of the sensory domain of Taste in English, showing a more complicated picture and suggesting that its under-representation and difficulty of encoding does not correspond to lack of importance.
Author: Terry Virgo Publisher: The Good Book Company ISBN: 1784983470 Category : Religion Languages : en Pages : 30
Book Description
Discover how life tastes better when Jesus takes over Letting Jesus take control of your life is a scary thought and a stumbling block for many. It's easy to think that following Jesus would make life less fun and more limited. Drawing on his decades of introducing the real Jesus to people, founder of NewFrontiers Terry Virgo reveals the surprising truth that the Jesus who turned water into wine is ready to make every life taste better, both now and eternally. Because when we let Jesus take charge, our biggest problems are sorted out and we are free from the pressure of relying on ourselves for everything. Easy-to-read, short, clear, faithful and conversational, this is a perfect book to give to a non-believing friend.
Author: Stanley Tucci Publisher: Simon and Schuster ISBN: 1451661282 Category : Cooking Languages : en Pages : 400
Book Description
The Tucci Family brings wine pairings, updated recipes, gorgeous photography, and family memories to a new generation of Italian food lovers. There is some truth to the old adage, “Most of the world eats to live, but Italians live to eat.” What is it about a good Italian supper that feels like home, no matter where you’re from? Heaping plates of steaming pasta . . . crisp fresh vegetables...simple hearty soups...sumptuous stuffed meats...all punctuated with luscious, warm confections. For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic Salt Crust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano. Featuring nearly 200 irresistible recipes, perfectly paired with delicious wines, The Tucci Cookbook is brimming with robust flavors, beloved Italian traditions, mouthwatering photographs, and engaging, previously untold stories from the family’s kitchen.
Author: Francois Chartier Publisher: McClelland & Stewart ISBN: 077102312X Category : Cooking Languages : en Pages : 226
Book Description
What's the secret relationship between the strawberry and the pineapple? Between mint and Sauvignon Blanc? Thyme and lamb? Rosemary and Riesling? In Taste Buds and Molecules, sommelier François Chartier, who has dedicated over twenty years of passionate research to the molecular relationships between wines and foods, reveals the fascinating answers to these questions and more. With an infectious enthusiasm, Chartier presents a revolutionary way of looking at food and wine, showing how to create perfect harmony between the two by pairing complementary (and often surprising) ingredients. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts. Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavours.
Author: Dr. Guy Leschziner Publisher: St. Martin's Press ISBN: 1250272378 Category : Psychology Languages : en Pages : 236
Book Description
In The Man Who Tasted Words, Guy Leschziner leads readers through the senses and how, through them, our brain understands or misunderstands the world around us. Vision, hearing, taste, smell, and touch are what we rely on to perceive the reality of our world. Our senses are the conduits that bring us the scent of a freshly brewed cup of coffee or the notes of a favorite song suddenly playing on the radio. But are they really that reliable? The Man Who Tasted Words shows that what we perceive to be absolute truths of the world around us is actually a complex internal reconstruction by our minds and nervous systems. The translation into experiences with conscious meaning—the pattern of light and dark on the retina that is transformed into the face of a loved one, for instance—is a process that is invisible, undetected by ourselves and, in most cases, completely out of our control. In The Man Who Tasted Words, neurologist Guy Leschziner explores how our nervous systems define our worlds and how we can, in fact, be victims of falsehoods perpetrated by our own brains. In his moving and lyrical chronicles of lives turned upside down by a disruption in one or more of their five senses, he introduces readers to extraordinary individuals, like one man who actually “tasted” words, and shows us how sensory disruptions like that have played havoc, not only with their view of the world, but with their relationships as well. The cases Leschziner shares in The Man Who Tasted Words are extreme, but they are also human, and teach us how our lives and what we perceive as reality are both ultimately defined by the complexities of our nervous systems.
Author: Mark Schatzker Publisher: Simon and Schuster ISBN: 1501116134 Category : Cooking Languages : en Pages : 272
Book Description
A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.
Author: Marco Bagli
Author: Marco Bagli
Author: Barb Stuckey
Author: Stanley Tucci
Author: Terry Virgo
Author: Stanley Tucci
Author: Francois Chartier
Author: Albert Franklin Blaisdell
Author: Dr. Guy Leschziner
Author: 
Author: Mark Schatzker