Как показало наше исследование, вкус, возможно, «не самое благородное из всех ощущений» [Hoffmann 2016: 3], но, пожалуй, одно из самых интересных для научной разработки, в том числе и средствами лингвистики.
Словари
MEDAL -- Macmillan English Dictionary for Advanced Learners. Oxford: Bloomsbury Publishing Plc., 2002.
MW -- Merriam Webster. https://www.merriam-webster.com/ (дата обращения: 20.05.2021).
Литература/References
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Hoffmann 2016 -- Hoffmann V von. From gluttony to Enlightenment: The world of taste in Early Modern Europe. Chicago: University of Illinois Press, 2016.
Holmes 2017 -- Holmes B. Flavor: The science of our most neglected sense. New York: W. W. Norton & Company, 2017.
Korsmeyer 1999 -- Korsmeyer C. Making sense of taste. New York: Cornell University Press, 1999.
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Lakoff, Johnson 1980 -- Lakoff G., Johnson M. Metaphors we live by. Chicago; London: University of Chicago Press, 1980.
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Mani 2012 -- Mani I., Pustejovski J. Interpreting motion: Grounded representations for spatial language. New York: Oxford University Press, 2012.
Maynard et al. 1965 -- Maynard A. A., Pangborn R. M., Roessler E. B. Principles of sensory evaluation of food. New York: Academic Press, 1965.
Shepherd 2012 -- Shepherd G. M. Neurogastronomy: How the brain creates flavor and why it matters. New York: Columbia University Press, 2012.
Tay 2020 -- Tay D. Co-constructing `crisis' with metaphor: A quantitative approach to metaphor use in psychotherapy talk. In: The language of crisis. Metaphors, frames and discourses. Amsterdam: Benjamins, 2020. P 231-253.
Vannini 2010 -- Vannini Ph., Guppy A.-L., Waskul G., Gottschalk S. Performing taste at wine festivals: A somatic layered account of material culture. Qualitative Inquiry. 2010, (16): 378-396.
Vercelloni 2016 -- Vercelloni L. The invention of taste: A cultural account of desire, delight, and disgust in fashion, food and art. London, New York: Bloomsbury Academic, 2016.
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