Conceptual Spaces at Work in Sensory Cognition: Domains, Dimensions and Distances
Conceptual Spaces at Work in Sensory Cognition: Domains, Dimensions and Distances
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感官认知中的概念空间：域、维度和距离
DOI：
10.1007/978-3-319-15021-5_3
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发表时间：
2015
期刊：
影响因子：
--
通讯作者：
C. Paradis
中科院分区：
文献类型：
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作者：
C. Paradis
本章利用两个数据源，葡萄酒描述和实际的葡萄酒评论的术语图式，为视觉，嗅觉，味觉和触觉的感官知觉的经验是如何描述的调查。尽管在描述感知方面存在巨大的挑战，但专业的葡萄酒评论家应该能够对他们的经历做出可以理解的描述。这些评论重点探讨了不同类型的描述符及其含义的解释方式。它给出了一个帐户的使用属性表达式，如软，尖锐，甜，干和对象描述符，如蓝莓，苹果和蜂蜜。它特别注意的描述符，如白色香气和柔软的气味，明显的跨感官使用，认为感官形式的本体交叉应被视为症状的“联觉”在品酒实践和概念层面的单义性。与感官知觉的词义的标准观点相反，争论的焦点是，例如，sharp in sharp smell主要引起触觉的概念，而不是这种情况;相反，感官经验在认知中是密切相关的。当被实例化时，比如说气味，柔软跨越了密切相关的感官领域，词汇融合被认为是基于人类感官认知的运作。
This chapter makes use of two data sources, terminological schemas for wine descriptions and actual wine reviews, for the investigation of how experiences of sensory perceptions of vision, smell, taste and touch are described. In spite of all the great challenges involved in describing perceptions, professional wine reviewers are expected to be able to give an understandable account of their experiences. The reviews are explored with focus on the different types of descriptors and the ways their meanings are construed. It gives an account of the use of both property expressions, such as soft, sharp, sweet and dry and object descriptors, such as blueberry, apple and honey. It pays particular attention to the apparent cross-sensory use of descriptors, such as white aromas and soft smell, arguing that the ontological cross-over of sensory modalities are to be considered as symptoms of ‘synesthesia’ in the wine-tasting practice and monosemy at the conceptual level. In contrast to the standard view of the meanings of words for sensory perceptions, the contention is that it is not the case that, for instance, sharp in sharp smell primarily evokes a notion of touch; rather the sensory experiences are strongly interrelated in cognition. When instantiated in, say smell, soft spans the closely related sense domains, and the lexical syncretism is taken to be grounded in the workings of human sensory cognition.