This volume presents novel cross-linguistic insights into how olfactory experiences are expressed in typologically (un-)related languages both from a synchronic and from a diachronic perspective. It contains a general introduction to the topic and fourteen chapters based on philological investigation and thorough fieldwork data from Basque, Beja, Fon, Formosan languages, Hebrew, Indo-European languages, Japanese, Kartvelian languages, Purepecha, and languages of northern Vanuatu. Topics discussed in the individual chapters involve, inter alia, lexical olfactory repertoires and naming strategies, non-literal meanings of olfactory expressions and their semantic change, reduplication, colexification, mimetics, and language contact. The findings provide the reader with a range of fascinating facts about perception description, contribute to a deeper understanding of how olfaction as an understudied sense is encoded linguistically, and offer new theoretical perspectives on how some parts of our cognitive system are verbalized cross-culturally. This volume is highly relevant to lexical typologists, historical linguists, grammarians, and anthropologists.

The last decades have witnessed a renewed interest in near-synonymy. In particular, recent distributional corpus-based approaches used for semantic analysis have successfully uncovered subtle distinctions in meaning between near-synonyms. However, most studies have dealt with the semantic structure of sets of near-synonyms from a synchronic perspective, while their diachronic evolution generally has been neglected. Against this backdrop, the aim of this book is to examine five adjectival near-synonyms in the history of American English from the understudied semantic domain of SMELL: fragrant, perfumed, scented, sweet-scented, and sweet-smelling. Their distribution is analyzed across a wide range of contexts, including semantic, morphosyntactic, and stylistic ones, since distributional patterns of this type serve as a proxy for semantic (dis)similarity. The data is submitted to various univariate and multivariate statistical techniques, making it possible to uncover fine-grained (dis)similarities among the near-synonyms, as well as possible changes in their prototypical structures. The book sheds valuable light on the diachronic development of lexical near-synonyms, a dimension that has up to now been relatively disregarded.

Hidden Scents will vaporize you into an aromatic molecule, tickling the brain-fingers in your nose. A cacophony of receptor neurons activating and inhibiting, you become a recognized pattern and burst towards the limbic superhighway of the primitive organism. You are an emotion, a virtual body-state stored in memory, coming to life once again in the act of perception. In a breath, you are exhaled, washed away into the lexicographical maelstrom of the Language of Smell. Hidden Scents explores our consensual reality, and reveals its inherent ambiguity. On the surface, however, it is a book about the olfactive system, not only of the human but of human culture. In the concluding series of essays, olfaction is used as a paradigm for navigating issues on the threshold of public discourse: space and dimensionality, artificial intelligence, quantum theory, and the future of the internet. Be warned - you might never smell the same again.

Many studies on the language of food examine English or adopt discourse analysis. This volume makes a fresh attempt to analyze Japanese, focusing on non-discursive units. It offers state-of-the-art data-oriented studies, including methods of analysis in line with Cognitive Linguistics. It orchestrates relatable and intriguing topics, from sound-symbolism in rice cracker naming to meanings of aesthetic sake taste terms. The chapters show that the language of food in Japanese is multifaceted: for instance, expressivity is enhanced by ideophones, as sensory words iconically depicting perceptual experiences and as nuanced words flexibly participating in neologization; context-sensitivity is exemplified by words deeply imbued with socio-cultural constructs; creativity is portrayed by imaginative expressions grounded in embodied experience. The volume will be a valuable resource for students and researchers, not only in linguistics but also in neighboring disciplines, who seek deeper insights into how language interacts with food in Japanese or any other language.

Demonstrates that sense of smell plays a significant role in the history of European literature

The human body has developed complex sensory processing systems which manifest themselves in our emotions, memory, and language. This book examines such olfactory and gustatory cognition. Leading experts have written chapters on many facets of taste and smell, including odor memory, genetic variation in taste, and the hedonistic dimensions of odors.

What is it like? – This is often the first question we ask about any object, and it is typically answered with adjectives: old, smooth, pointed, narrow, etc. Characteristics of things around us is a fundamental aspect of how we conceptualize the physical world, regardless of when or where we live – and regardless of our language. Despite this, the vocabulary of physical qualities has received comparatively little attention in lexical typology: most research so far has focused on verbs and the actions they express. This volume presents a lexico-typological study of several domains of physical qualities: ‘sharp’/‘blunt’, ‘wet’, ‘empty’/‘full’, ‘old’, as well as dimensions temperature and surface texture. It discusses several theoretical issues including intragenetic language sampling, the possibility of signed vs. spoken language comparison at the lexicon level, and the potential of applying computational models of distributional semantics to lexical typology. The book will be of interest to linguists with a focus on typology, general and lexical semantics, to lexicographers, and to language students and teachers.

Despite long-standing assertions that languages, including French and English, cannot sufficiently communicate the experience of smell, much of France’s nineteenth-century literature has gained praise for its memorable evocation of odours. As French perfume was industrialized, democratized, cosmeticized, and feminized in the nineteenth century, stories of fragrant scent trails aligned perfume with toxic behaviour and viewed a woman’s scent as something alluring, but also something to be controlled. Drawing on a wealth of resources, Perfume on the Page in Nineteenth-Century France explores how fiction and related writing on olfaction meet, permeate, and illuminate one another. The book examines medical tracts, letters, manuscripts, posters, print advertisements, magazine articles, perfume manuals, etiquette books, interviews, and encounters with fragrant materials themselves. Cheryl Krueger explores how the olfactory language of a novel or poem conveys the distinctiveness of a text, its unique relationship to language, its style, and its ways of engaging the reader: its signature scent. Shedding light on the French perfume culture that we know today, Perfume on the Page in Nineteenth-Century France follows the scent trails that ultimately challenge us to read perfume and literature in new ways.

The volume focuses on the interaction between figurative language, embodiment, and society and culture from various theoretical and applied perspectives and methodologies. It bears wit-ness to the vibrancy of research into figurative language and the role of embodiment, with conceptualization motivated not just by our physical interaction with the external world, but also by social and cultural phenomena. The topics explored here include the impact of figura-tion on all levels of linguistic analysis, including grammar, discourse, and the relationship be-tween language and emotions.