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Morphological and Immunopathological Aspects of Lingual Tissues in COVID-19
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In: Cells; Volume 11; Issue 7; Pages: 1248 (2022)
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GCCR001 - More than smell - COVID-19 is associated with severe impairment of smell, taste, and chemesthesis ...
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Adopting a Systematic Approach to Tasting Cider within the Irish Craft Cider Industry
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In: Dissertations (2021)
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Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students
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In: Foods; Volume 10; Issue 12; Pages: 3134 (2021)
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An analysis of the centrality of intuition talk in the discussion on taste disagreements
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Cognitive Keys in Psychophysical Estimation of Chemosensory Perception in University Students
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Goût du vin antique : enrichissement lexical et censura vini
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Abstract:
Cette étude partira de deux principes fondamentaux. D’abord, elle considérera le goût du vin comme une construction complexe qui, par l’exercice de la dégustation, convoque à fois la vue, la capacité à percevoir les saveurs, et la mémoire olfactive. Ensuite, elle concevra le goût comme le rapport esthétique et discriminatoire qu’on peut entretenir avec un objet. En ce sens, l’argumentation aura pour but d’explorer les aspects de la dégustation dans la « large Antiquité », en comparant de manière systématique la littérature grecque à la littérature latine. Comme le vocabulaire pour parler du vin est aussi sensoriel (amer, sucré) qu’extrasensoriel (charpenté, costaud), nous proposerons dans cette étude une relecture des sources pour voir de quelle manière les Anciens caractérisaient le vin qu’ils dégustaient. Le tout, en démontrant comment couleur, harmonie, goûts et textures jouent un rôle dans la compréhension et le développement du goût du vin. La comparaison des sources grecques et latines tentera de montrer qu’un véritable raffinement de vocabulaire est perceptible au courant des Ier et IIe siècles, en lien avec la constitution d’une sphère plus spécialisée de dégustateurs. L’exercice sera donc réalisé sans oublier le nécessaire retour à la terre pour comprendre les principes fondamentaux de la vitiviniculture. L’ensemble, en suggérant que la terminologie relative aux saveurs et les techniques agricoles de l’Antiquité sont capables de capturer des complexités similaires à celles d’aujourd’hui. L’examen des sources aura également pour but de démontrer qu’avec l’enrichissement indéniable de ce vocabulaire, un véritable exercice de distinction sociale se dessine pour l’élite romaine en situation de dégustation. Par la dialectique propre au vin, nous tenterons de voir que de la vigne au chai puis du cellier à la table, la pratique de la dégustation en milieu social inclut et exclut, fonde et déconstruit, honore et ridiculise à la fois. ; This study will start from two fundamental principles. Firstly, it will consider the taste of wine as a complex construction which, through the exercise of tasting, convokes at the same time the sight, the ability to perceive flavours, and the olfactory memory. Secondly, it will conceive taste as the aesthetic and discriminatory relationship that one can maintain with an object. To that extent, the argumentation will explore aspects of tasting in the "broad Antiquity" by systematically comparing Greek literature with Latin literature. Because the vocabulary used to talk about wine is as sensory (bitter, sweet) as it is extrasensory (robust, full-bodied), we will propose in this study a new reading of the sources to see how the Ancients characterized the wine they tasted. All of this, while demonstrating how color, harmony, tastes and textures play a role in the understanding and development of the taste of wine. The comparison of Greek and Latin sources will try to show that a real refinement of vocabulary is perceptible during the first and second centuries, in connection with the constitution of a more specialized sphere of tasters. The exercise will therefore be carried out without forgetting the necessary basics of agriculture to understand the fundamental principles of winemaking. Taken together, suggesting that the flavor terminology and agricultural techniques of antiquity are capable of capturing complexities similar to those of today. The examination of the sources will also aim to demonstrate that with the undeniable enrichment of this vocabulary, a real exercise in social distinction for the Roman elite in tasting situations is taking shape. Through a dialectic specific to wine, we will try to see that from the vine to the cellar and then from the cellar to the table, the practice of tasting in a social environment both includes and excludes, builds and deconstructs, honors and mocks.
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Keyword:
Antiquité; Antiquity; dégustation; goût; History - Ancient / Histoire - Ancienne (UMI : 0579); oenologie; Oenology; sens; Sense; sommellerie; Taste; vin; vocabulaire; Vocabulary; Wine; Winetasting
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URL: http://hdl.handle.net/1866/26010
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| 8 |
Sensory Descriptor Analysis of Whisky Lexicons through the Use of Deep Learning ; FOODS
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| 9 |
More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis.
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In: Chemical senses, vol 45, iss 7 (2020)
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Acquaintance content and obviation [Online resource]
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In: Proceedings of Sinn und Bedeutung 22, Vol. 1 / eds. Uli Sauerland and Stephanie Solt. Leibniz-Zentrum Allgemeine Sprachwissenschaft: ZAS papers in linguistics ; Nr. 60 60 (2020), 55-72
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Linguistik-Repository
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| 11 |
Quantitative Descriptive Analysis of Traditional Herbal and Coffee Liqueurs made with Grape Marc Spirit (Orujo)
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In: Foods ; Volume 9 ; Issue 6 (2020)
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Ecological Properties of Speech in the Communicative Field of Russian As a Foreign Language: New Extension
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| 14 |
When faultless disagreement is not so faultless: What widely-held opinions can tell us about subjective adjectives
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In: Proceedings of the Linguistic Society of America; Vol 5, No 1 (2020): Proceedings of the Linguistic Society of America; 698–707 ; 2473-8689 (2020)
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| 15 |
Disagreements about Taste vs. Disagreements about Moral Issues
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In: ISSN: 0003-0481 ; American Philosophical Quarterly ; https://hal.archives-ouvertes.fr/hal-01623839 ; American Philosophical Quarterly, University of Illinois Press, 2019, 56 (1), pp.29-41 (2019)
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Гастрономические практики Сальвадора Дали и медийная среда ... : GASTRONOMIC PRACTICES OF SALVADOR DALI AND MEDIA ...
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A unified analysis of the future as epistemic modality the view from Greek and Italian
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In: ISSN: 0167-806X ; EISSN: 1573-0859 ; Natural Language and Linguistic Theory ; https://jeannicod.ccsd.cnrs.fr/ijn_02194772 ; Natural Language and Linguistic Theory, Springer Verlag, 2018, 36 (1), pp.85-129. ⟨10.1007/s11049-017-9366-z⟩ (2018)
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SEMANTIC DERIVATION OF ADJECTIVES OF TASTE IN THE KABARDINO-CIRCASSIAN LANGUAGE ... : СЕМАНТИЧЕСКАЯ ДЕРИВАЦИЯ ПРИЛАГАТЕЛЬНЫХ ВКУСА В КАБАРДИНО-ЧЕРКЕССКОМ ЯЗЫКЕ ...
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Language Taste and Language Fashion in Linguaecological Context ...
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К вопросу о феномене языковой моды ; To the Question of the Phenomenon of Language Fashion
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