DC pole | Wartość | Język |
dc.contributor.author | Mitrenga, Barbara | - |
dc.date.accessioned | 2018-06-25T12:04:39Z | - |
dc.date.available | 2018-06-25T12:04:39Z | - |
dc.date.issued | 2014 | - |
dc.identifier.isbn | 9788322622971 | - |
dc.identifier.isbn | 9788380120334 | - |
dc.identifier.uri | http://hdl.handle.net/20.500.12128/4914 | - |
dc.description.abstract | The following book presents a meticulous description of the sense of taste from
the perspective of linguistics. The analysis of both former and contemporary lexis
which belong to the semantic field of taste – hereby referred to as the lexis of taste – is
provided with a historico-cultural commentary which concerns the Polish penchant
for taste over the centuries, as well as the shaping of Polish cuisine. The analysis of
linguistic facts finds interdisciplinary complementation in the following fields: biology,
psychology, chemistry and history. Metalinguistic references taken up in this
study are correlative to the lexical analysis of the sense of taste, which duly places the
book within the scope of interdisciplinary studies.
This book’s linguistic data is derived from nine general and historical dictionaries
of the Polish language, as well as directly from the sources. The lexis in question
encompasses, among others, the noun smak (taste) along with its former equivalent
– ukuszenie; adjectives refering to four basic taste qualities, e.g. salty, sweet, sour, and
bitter, as well as their derivatives. Moreover, the study provides a description of derivatives
of the following nouns: salt, honey, sugar, vinegar, lemon, wormwood, and bile,
or names of the most characteristic products which represent particular taste from
the historical perspective. However, derivations based on the previously stated words
are not the subject of the proposed analysis, but lexemes whose meaning connotes the
sense of taste (exclusive of words such as sugar bowl, patisserie, and brine). Observations
are made with regard to basic as well as metaphorical lexis of taste.
The book consists of the introduction, seven chapters and conclusions. The subsequent
chapters take up theoretical and general issues which deal with the perception
of taste (chapter one), provide the analysis of lexis refering to the notion of taste
(chapter two), to particular tastes (chapters three to six), as well as the phenomenon
of synaesthesia (chapter seven). The book ends with a list of tables used in the thesis,
a list of abbreviations, sources, and index. | pl_PL |
dc.language.iso | pl | pl_PL |
dc.publisher | Wydawnictwo Uniwersytetu Śląskiego | pl_PL |
dc.rights | Uznanie autorstwa-Użycie niekomercyjne-Bez utworów zależnych 3.0 Polska | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/pl/ | * |
dc.subject | rzeczownik smak | pl_PL |
dc.subject | język polski | pl_PL |
dc.subject | zmysł smaku - terminologia | pl_PL |
dc.subject | słownictwo | pl_PL |
dc.title | Zmysł smaku : studium leksykalno-semantyczne | pl_PL |
dc.type | info:eu-repo/semantics/book | pl_PL |
Pojawia się w kolekcji: | Książki/rozdziały (W.Hum.)
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