1. NCCU Academic Hub
  2. Publications
  3. College of Foreign Languages and Literature
  4. Theses
  5. Item

Publications-Theses

Article View/Open

Publication Export

Google ScholarTM

NCCU Library

Citation Infomation

Related Publications in TAIR

題名 基於語料庫的英語味覺詞彙研究
A corpus-based study on English taste vocabulary
作者 徐鈺婷
Hsu, Yu-Ting
貢獻者 曹逢甫<br>鍾曉芳
Tsao, Feng-Fu<br>Chung, Siaw-Fong
徐鈺婷
Hsu, Yu-Ting
關鍵詞 專業語料庫
味覺詞
詞表
近義詞
語料庫分析
specialized corpus
taste words
wordlist
near-synonyms
corpus analysis
日期 2020
上傳時間 3-Aug-2020 17:18:23 (UTC+8)
摘要 本文旨在增進外語學習者描述食物風味方面的英語詞彙。本研究採用以語料庫為依據之研究方法，首先藉助《詞彙特性素描系統》（Sketch Engine）建置約三百六十萬字的大型專業語料庫以生成英語味覺詞表，接著透過語料庫提取例句供外語學習者參考。為了幫助外語學習者辨析味覺詞之近義詞彙，我們透過語料庫提取常見搭配以揭示其細微差異。本研究亦將研究結果與一本味覺詞相關之英語教材做比較。主要發現為下：（一）在味覺詞表構建方面，本研究篩選出一百三十五個英語味覺詞彙，皆為用於描述食物之味道、香氣、口感之詞彙。這些詞彙可作為味覺詞相關研究的基礎，同時，結果亦證實英語中存在大量味覺詞。本研究亦為所有詞彙附上中文翻譯及語料庫所提供之例句，以供外語學習者學習及應用；（二）在近義詞分析研究方面，本研究辨識出二十四組英語味覺詞彙之近義詞，搭配詞的分析結果證明語料庫於近義詞彙之分析是有效的；（三）至於對比英語教材研究方面，研究發現許多味覺詞彙並未列入相關英語教材中。本研究期許英語教師、教材編輯、課綱修訂委以及研究人員能共同努力提升外語學習者描述食物方面英語辭彙的豐富性。
The purpose of the present study is to enrich second language learners’ English vocabulary on the flavor of food. A corpus-based approach was adopted in the current research. To generate the Taste Vocabulary List, we first built a corpus consisted of around 3,600,000 running words with the help of Sketch Engine, a platform that provides corpus management and text analysis tools. Then, we extracted some example sentences from the corpus as reference for second language learners. To help learners discriminate the near-synonyms of taste vocabulary, collocations were extracted from the corpus to reveal the nuances of the near-synonyms. In addition, the present research compared the results with related English teaching material. The major findings are as follows: (a) In the Taste Vocabulary List, there were 135 words selected for describing the aroma, taste, and texture of food. These taste words could serve as a basis for related linguistic research, and it also demonstrated there exists a vastness of taste words in English. The present study also provided a list of vocabulary with Chinese translations and some example sentences extracted from the corpus for better learning and application of words by second language learners; (b) The present study identified 24 sets of near-synonyms of taste vocabulary. Results from the collocation analysis confirmed the effectiveness of using a corpus to discriminate synonymous words; (c) The findings from the comparison with English teaching material indicated that many taste vocabulary words generated from the corpus were not included in the related English teaching material. It is hoped that English teachers, material writers, curriculum developers, and researchers could work together to enrich second language learners’ vocabulary of describing food in English.
參考文獻 Ankerstein, Carrie A., & Pereira, Gerardine M. (2013). Talking about taste: Starved for words. In C. Gerhardt, M. Frobenius, & S. Ley (Eds.), Culinary linguistics: The chef’s special (pp. 305-315). Amsterdam: John Benjamins.
Backhouse, A.E. (1978). The lexical field of taste: A semantic study of Japanese taste terms. Unpublished Ph.D. Thesis, University of Edinburgh.
Backhouse, A.E. (1994). The lexical field of taste: A semantic study of Japanese taste terms. Cambridge: Cambridge University Press.
Bauer, L., & Nation P. (1993). Word families. International Journal of Lexicography, 6(4), 253-279.
Bauman, J., & Culligan, B. (1995). The General Service List. Retrieved April 10, 2020, from http://jbauman.com/gsl.html
Benson, M., Benson, E., & Ilson, R. (1986) The lexicographic description of English. Amsterdam: John Benjamins.
Berardo, S. A. (2006). The use of authentic materials in the teaching of reading: LinkSuccess. The Reading Matrix, 6(2).
Biber, D., Conrad S., & Reppen, R. (1998). Corpus Linguistics: Investigating language structure and use. Cambridge: Cambridge University Press.
Biber, D. (2006). University language: A corpus-based study of spoken and written registers. Amsterdam: John Benjamins.
Biber, D., Conrad, S., & Cortes, V. (2004). If you look at…: Lexical bundles in university teaching and textbooks. Applied Linguistics, 25(3), 371-405.
Browne, C. (2014). A new general service list: The better mousetrap we’ve been looking for?. Vocabulary Learning and Instruction, 3(2), 1-10.
Chang, C. H., Chen, H. J., Tsai, Y. T., & Lin, Y. (2019) Comparing the phrasal verbs in the PHaVE list and Taiwanese senior high school textbooks, Journal of Textbook Research, 12(3), 1-30.
Chen, C. C., & Kao, E. (2019, January 30). Taiwan aims to train 5,000 English teachers by 2030. Focus Taiwan. Retrieved January 30, 2019, from http://focustaiwan.tw/
Chen, X. W., & Xie, R. X. (2019). 如何截進英語詞彙—飲食篇 [How to master English vocabulary—food and beverage]. Taipei: Cite.
Choi, N.E., & Han, J. H. (2015). How flavor works: The science of taste and aroma. United States: John Wiley & Sons Inc.
Chung, T., & Nation, P. (2003). Technical vocabulary in specialized texts. Reading in a Foreign Language, 5, 103-116.
Chung, S. F. (2017). A corpus-based approach to distinguishing the near-synonyms listen and hear. Journal of Linguistics and Language Teaching, 8(1), 34-54.
Coxhead, A. (2000). A new academic word list. TESOL Quarterly, 34(2), 213-38.
Cruse, D. A. (1986). Lexical semantics. Cambridge: Cambridge University Press.
Crystal, D. (2008). A dictionary of linguistics and phonetics (sixth ed.). Oxford, UK: Blackwell.
Croijmans, I., & Majid, A. (2016). Not all flavor expertise is equal: The language of wine and coffee experts. PLoS ONE, 5(5): e0155845.
Davies, M. (2008). The Corpus of Contemporary American English (COCA): 560 million words, 1990-present. Retrieved May 31, 2020, from https://corpus.byu.edu/coca/
Dent, S. (2016). Taste dictionary: 101 ways to describe each mouthful. Retrieved May 31, 2020, from https://www.about.sainsburys.co.uk/~/media/Files/S/Sainsburys/press-releases/taste-dictionary-final.pdf
Drake, M.A., & Civille, G.V. (2003). Flavor lexicons. Comprehensive Reviews in Food Science and Food Safety, 2, 33-40.
Duan, M., & Qin, X. (2012). Collocation in English teaching and learning. Theory and Practice in Language Studies, 2(9), 1890-1894.
Edmonds, P., & Hirst, G. (2002) Near-synonymy and lexical choice. Computational Linguistics, 28(2): 105-144.
Erickson, R. P. (2008). A study of the science of taste: On the origins and influence of the core ideas. Behavioral and Brain Science, 31, 59-105.
Firth, J. R. (1957). A synopsis of linguistic theory 1930-55. In Studies in linguistic analysis, 1-32. The Philological Society, Oxford. Reprinted in Palmer (1968), 168-205.
Hou, H. I. (2012). A Corpus approach to discourse analysis of newspaper restaurant reviews: A preliminary analysis. Studies in Literature and Language, 5(3), 95-100.
Hou, H. I. (2014). Teaching specialized vocabulary by integrating a corpus-based approach: Implications for ESP course design at the university level. English Language Teaching, 7(5), 26-37.
Hsu, H. M. (2015). Taipei city night market guide. Taipei: Taipei City Government Market Administration Office.
Hsu, W. (2011). A business word list for prospective EFL business postgraduates. The Asian ESP journal, 7(4), 63-99.
Hunston, S. (2002) Corpora in applied linguistics. Cambridge: Cambridge University Press.
[Jeng H. X., Chang X. H., Cheng Y. X., & Gu Y. X. (2002). Senior High English Wordlist for Reference. Taipei: College Entrance Examination Center.] 鄭恆雄，張郇慧，程玉秀，顧英秀（民91）。 大學入學考試中心高中英文參考詞彙表。台北：財團法人大學入學考試中心基金會。Retrieved April 19, 2020, from https://www.ceec.edu.tw/SourceUse/ce37/2.pdf
Justeson, J. S., & Katz, S. M. (1995). Principled disambiguation: Discriminating adjective senses with modified nouns. Computational Linguistics, 21, 1-27.
Jurafsky, D. (2014). The language of food: A linguist reads the menu. New York: Norton.
Kao, J. Y. (2017). Using a specialized web corpus to enrich the lexical items and collocations of a basketball English teaching material. Unpublished master’s thesis, National Taiwan Normal University, Taipei.
Katsue, I., Puisais J., Nobuyuki, S., & Izumi, T. (2018). 餐桌上的味覺練習 [Taste practice on the table]. (Z. H. Lee, Trans.). Taipei: Dashi Wenhua (Original work published in 2016)
Kay, P., & Kempton, W. (1984). What Is the Sapir-Whorf Hypothesis?. American Anthropologist, 86(1): 65-79.
Kilgarriff, A., & Grefenstette, G. (2003). Introduction to the special issue on the web as corpus. Computational Linguistics, 29(3): 333-347.
Kilgarriff, A., Baisa, V., Bušta, J., Jakubíček, M., Kovář, V., Michelfeit, J., Rychlý P., & Suchomel V. (2014). The Sketch Engine: Ten years on. Lexicography ASIALEX, 1, 7-36.
Kautzer, K. (2018, July 30). Describing food: The good, the bad, and the ugly [Web blog message]. Retrieved April 19, 2020 from https://writeshop.com/describing-a-food-the-good-the-bad-and-the-ugly/
Lehrer, A. (1975). Talking about wine. Language, 51, 901-923.
Lehrer, A. (1983). Wine and conversation. Indiana University Press, Bloomington.
Lehrer, A. (2008). Wine and conversation: A New Look. Unpublished manuscript.
Lemon Tree Publishing House. (2016). 實用英語字彙大全 [A Collection of Practical English Vocabulary]. Taipei: Author.
Liu, D. (2010). Is it chief, main, major, primary, or principal concern? A corpus-based behavioral profile study of the near-synonyms. International Journal of Corpus Linguistics, 15, 56- 87.
Liu, D. (2010a). Is it a chief, main, major, primary, or principal concern? A corpus-based
behavioral profile study of the near-synonyms and its implications. International
Journal of Corpus Linguistics, 15, 56-87.
Liu, D. (2010a). Is it a chief, main, major, primary, or principal concern? A corpus-based
behavioral profile study of the near-synonyms and its implications. International
Journal of Corpus Linguistics, 15, 56-87.
Liu, D. (2010a). Is it a chief, main, major, primary, or principal concern? A corpus-based
behavioral profile study of the near-synonyms and its implications. International
Journal of Corpus Linguistics, 15, 56-87.
Liu, J., & Han, L. (2015). A corpus-based environmental academic wordlist building and its validity test. English for Specific Purposes, 39, 1-11.
LiveABC Interactive Corporation. (2018). 21世紀情境式英語圖解字典 [LiveABC`s Illustrated English-Chinese Dictionary]. Taipei: Author.
Lu, W. L., & Ahrens K. (2006). What corpora reveal about synonyms: A cognitive viewpoint on bother and worry. Paper presented at the 1st International Symposium on Applied Linguistics, Chiayi University, Taiwan.
Maddalena, S. R. (2001). An investigation into how corpus analysis may be used in the second language classroom to solve some of the problems surrounding non-native speakers’ understanding of seemingly synonymous words. Retrieved March 24, 2020 from ERIC database.
Martin, M. (1984). Advanced vocabulary teaching: The problem of synonyms. The Modern Language Journal, 68(2), 130-137.
McCarthy, M. and McCarten, J. (2012). Corpora and materials design. In K. Hyland, M. H. Chau and M. Handford (Eds), Corpus Applications in Applied Linguistics, 225-241.
McEnery, T., & Hardie, A. (2012). Corpus linguistics: Method, theory and practice. United Kingdom: Cambridge University Press.
McEnery, T., & Xiao, R. (2010). What corpora can offer in language teaching and learning. In E. Hinkel (Ed.), Handbook of Research in Second Language Teaching and Learning, 2, 364-380.
McEnery, T., Xiao, R., & Tono, Y. (2006). Corpus-based language studies: An advanced resource book. London, New York: Routledge.
Miller, R. (1994). On Wordlists. Retrieved April 19, 2020, from http://roxifyonline.com/Rox/documentation/On%20Word%20Lists.pdf
Ministry of Education (2014). Website of 12-year basic education. Retrieved April 19, 2020, from https://www.naer.edu.tw/ezfiles/0/1000/img/52/129488083.pdf
Ministry of Education (2018). Website of the curriculum of 12-year basic education. Retrieved June 7, 2020, from naer.edu.tw/ezfiles/0/1000/img/114/173173199.pdf
Nation, I. S. P. (2001). Learning vocabulary in another language. Cambridge: Cambridge University Press.
Nation, I. S. P. (2004). Teaching and learning vocabulary. Beijing: Foreign Language Teaching and Research press.
O’Mahony, M., & Ishii, R., (1986). A comparison of English and Japanese taste languages: Taste descriptive methodology, codability, and the umami taste. British Journal of Psychology, 77, 161-174.
O’Mahony, M., & Manzano Alba, M. (1980). Taste descriptions in Spanish and English. Chemical Senses, 5, 47-62.
O’Mahony, M., & Muhiudeen. (1977). A preliminary study of alternative taste languages using qualitative description of sodium chloride solutions: Malay versus English. British Journal of Psychology, 68, 275-278.
Oxford, R., & Crookall, D. (1990). Vocabulary learning: A critical analysis of techniques. TESL Canada Journal, 7(2), 9-30.
Page, K., & Dornenburg, A. (2008). The flavor bible: The essential guide to culinary creativity, based on the wisdom of America`s most imaginative chefs. Boston: Little, Brown and Company.
Rahimi, M., & Momeni, G. (2011). The effect of teaching collocations on English language proficiency. Social and Behavioral Sciences, 31, 37-42.
Schmitt, N. (2000). Vocabulary in language teaching. Cambridge: Cambridge University Press.
Schmitt, N. (2010). Researching vocabulary: A vocabulary research manual. Basingstoke: Palgrave Macmillan.
Schmitt, N., & Carter, R. (2004). Formulaic sequences in action: An introduction. In N. Schmitt (Ed.), Formulaic sequences: Acquisition, processing and use, pp. 1–22. Amsterdam: Benjamins.
Senft, G., Majid, A., & Levinson, S. C. (2007). The language of taste. In A. Majid (Ed.), Field manual volume 10 (pp. 42-45). Nijmegen: Max Planck Institute for Psycholinguistics.
Strauss, S. (2005). The linguistic aestheticization of food: A cross-cultural look at food commercials in Japan, Korea, and the United States. Journal of Pragmatics, 37, 1427-1455.
Stuckey, B. (2014). 味覺獵人：舌尖上的科學與美食癡迷症指南 [Taste What You`re Missing: The Passionate Eater`s Guide to Why Good Food Tastes Good]. (J. Zhuang, Trans.). Taipei: AzothBooks. (Original work published 2012)
Tomlinson, B. (1998). Materials development in language teaching. Cambridge: Cambridge University Press.
Tongpoon-Patanasorn, A. (2018). Developing a frequent technical words list for finance: A hybrid approach. English for Specific Purposes, 51, 45-54.
Tribur, Z. (2006). Q. Gastronomica, 6(2), 47-48.
Tsai C. L. (2013). Culinary tourism and night markets in Taiwan. Cultural Tourism and Night Markets in Taiwan, 8(2), 247-266.
Valipouri, L., & Nassaji, H. (2013). A corpus-based study of academic vocabulary in Chemistry research articles. Journal of English for Academic Purposes, 12(4), 248-263.
Varley, S. (2009). I`ll just look that up in the concordancer: Integrating corpus consultation into the language learning environment. Computer Assisted Language Learning, 22(2), 133-152.
Wang, S., Huang, C.R. (2017). Word sketch lexicography: New perspectives on lexicographic studies of Chinese near synonyms. Lingua Sinica, 3(1), 1-22.
Wang, J., Liang, S.I., & Ge, G. C. (2008). Establishment of a medical academic word list. English for Specific Purposes, 27(4), 442-458.
Ward, J. (2009). A basic engineering word list for less proficient engineering undergraduates. English for Specific Purposes, 28, 170-182.
West, M. (1953). A general service list of English words. London: Longman, Green and Co.
Wray, A. (2002). Formulaic language and the lexicon. Cambridge: Cambridge University Press.
Yang, M. (2015). A nursing academic word list. English for Specific Purposes, 37, 27-38.
Xiao, R., & Mcenery T. (2006). Collocation, Semantic Prosody, and Near Synonymy: A Cross-Linguistic Perspective. Applied Linguistics, 27(1), 103-129.
Xiao, R. (2010). Corpus creation. In N. Indurkhya, & F. Damerau (Eds.), The handbook of natural language processing (2nd ed., pp. 147-165). London: CRC PRESS-TAYLOR & FRANCIS GROUP.
Zhong, Y., & Huang, C. R. (2018). Pleasing to the Mouth or Pleasant Personality: A corpus-based study of conceptualization of desserts in online Chinese food reviews. In 32nd Pacific Asia Conference on Language, Information and Computation. The 25th Joint Workshop on Linguistics and Language Processing, Hong Kong, 1-3 December 2018.
描述 碩士
國立政治大學
語言學研究所
103555004
資料來源 http://thesis.lib.nccu.edu.tw/record/#G0103555004
資料類型 thesis
dc.contributor.advisor 曹逢甫<br>鍾曉芳zh_TW
dc.contributor.advisor Tsao, Feng-Fu<br>Chung, Siaw-Fongen_US
dc.contributor.author (Authors) 徐鈺婷zh_TW
dc.contributor.author (Authors) Hsu, Yu-Tingen_US
dc.creator (作者) 徐鈺婷zh_TW
dc.creator (作者) Hsu, Yu-Tingen_US
dc.date (日期) 2020en_US
dc.date.accessioned 3-Aug-2020 17:18:23 (UTC+8)-
dc.date.available 3-Aug-2020 17:18:23 (UTC+8)-
dc.date.issued (上傳時間) 3-Aug-2020 17:18:23 (UTC+8)-
dc.identifier (Other Identifiers) G0103555004en_US
dc.identifier.uri (URI) http://nccur.lib.nccu.edu.tw/handle/140.119/130892-
dc.description (描述) 碩士zh_TW
dc.description (描述) 國立政治大學zh_TW
dc.description (描述) 語言學研究所zh_TW
dc.description (描述) 103555004zh_TW
dc.description.abstract (摘要) 本文旨在增進外語學習者描述食物風味方面的英語詞彙。本研究採用以語料庫為依據之研究方法，首先藉助《詞彙特性素描系統》（Sketch Engine）建置約三百六十萬字的大型專業語料庫以生成英語味覺詞表，接著透過語料庫提取例句供外語學習者參考。為了幫助外語學習者辨析味覺詞之近義詞彙，我們透過語料庫提取常見搭配以揭示其細微差異。本研究亦將研究結果與一本味覺詞相關之英語教材做比較。主要發現為下：（一）在味覺詞表構建方面，本研究篩選出一百三十五個英語味覺詞彙，皆為用於描述食物之味道、香氣、口感之詞彙。這些詞彙可作為味覺詞相關研究的基礎，同時，結果亦證實英語中存在大量味覺詞。本研究亦為所有詞彙附上中文翻譯及語料庫所提供之例句，以供外語學習者學習及應用；（二）在近義詞分析研究方面，本研究辨識出二十四組英語味覺詞彙之近義詞，搭配詞的分析結果證明語料庫於近義詞彙之分析是有效的；（三）至於對比英語教材研究方面，研究發現許多味覺詞彙並未列入相關英語教材中。本研究期許英語教師、教材編輯、課綱修訂委以及研究人員能共同努力提升外語學習者描述食物方面英語辭彙的豐富性。zh_TW
dc.description.abstract (摘要) The purpose of the present study is to enrich second language learners’ English vocabulary on the flavor of food. A corpus-based approach was adopted in the current research. To generate the Taste Vocabulary List, we first built a corpus consisted of around 3,600,000 running words with the help of Sketch Engine, a platform that provides corpus management and text analysis tools. Then, we extracted some example sentences from the corpus as reference for second language learners. To help learners discriminate the near-synonyms of taste vocabulary, collocations were extracted from the corpus to reveal the nuances of the near-synonyms. In addition, the present research compared the results with related English teaching material. The major findings are as follows: (a) In the Taste Vocabulary List, there were 135 words selected for describing the aroma, taste, and texture of food. These taste words could serve as a basis for related linguistic research, and it also demonstrated there exists a vastness of taste words in English. The present study also provided a list of vocabulary with Chinese translations and some example sentences extracted from the corpus for better learning and application of words by second language learners; (b) The present study identified 24 sets of near-synonyms of taste vocabulary. Results from the collocation analysis confirmed the effectiveness of using a corpus to discriminate synonymous words; (c) The findings from the comparison with English teaching material indicated that many taste vocabulary words generated from the corpus were not included in the related English teaching material. It is hoped that English teachers, material writers, curriculum developers, and researchers could work together to enrich second language learners’ vocabulary of describing food in English.en_US
dc.description.tableofcontents Acknowledgements i
中文摘要 iii
Abstract iv
Table of Contents v
List of Tables vii
List of Figures viii

CHAPTER ONE 1
1.1. Background and Motivation 1
1.2. Objectives of the Study 5
1.3. Research Questions 6
1.4. Significance of the Study 6
1.5. Organization of the Thesis 7

CHAPTER TWO 8
2.1. Research on Taste 8
2.1.1. The Definition of ‘Taste’ 8
2.1.2. Linguistic Studies on Taste Words 9
2.2. Taste Words in English Teaching Materials 12
2.2.1. Published Books Teaching Taste Vocabulary 12
2.2.2. Criteria of Taste Vocabulary 15
2.3. Studies on Wordlists 18
2.3.1. Wordlist for Specific Purposes 18
2.3.2. Wordlist for High School Students 27
2.4. Application of Corpora 29
2.4.1. Corpora in Vocabulary Teaching and Research 29
2.4.2. The Introduction of Sketch Engine 31

CHAPTER THREE 34
3.1. Creation of the Taste Vocabulary List 34
3.1.1. Building the Specialized Corpus 34
3.1.2. Generating the Wordlist 38
3.1.3. Presentation of the Wordlist 43
3.1.3.1. Extracting Example Sentences from the Specialized Corpus 44
3.1.3.2. Translating the Words into Chinese 45
3.2. Collocation Analysis of the Near-synonyms of Taste Vocabulary 47
3.2.1. Identifying the Near-synonyms 47
3.2.2. Distinguishing the Near-synonyms 48
3.2.2.1. Obtaining Collocations from the Word Sketch 49
3.3. Comparison of our Results with the English Teaching Material 51
3.3.1. Introduction of the Comparison Tool Venny 2.1 51
3.3.2. The Composition of the English Teaching Material Wordlist 53

CHAPTER FOUR 55
4.1. Results of Taste Vocabulary List 55
4.1.1. Linguistic Analysis of the Wordlist 57
4.1.2. Representation of the Wordlist 58
4.2. Results of Near-synonyms of Taste Vocabulary 59
4.2.1. Collocational Analysis of the Near-synonyms 61
4.2.2. Representation of the Results 69
4.3. Results of Comparison with the English Teaching Material 70
4.3.1. Coverage of Taste Vocabulary in the English Teaching Material 71
4.3.2. Merits of Our Research Results 73

CHAPTER FIVE 75
5.1. Limitations and Suggestions for Future Research 75
5.2. Major Findings and Implications 76

References 80
Appendix A. Field-specific Wordlists Compiled by Previous Researchers 85
Appendix B. Composition of the Corpus of Recipe Reviews (100 recipes in total) 89
Appendix C. Lexical Information of Taste Vocabulary List (135 words in total) 92
Appendix D. Collocation Analysis of Near-synonyms of Taste Vocabulary 109		zh_TW
dc.format.extent 4281294 bytes-
dc.format.mimetype application/pdf-
dc.source.uri (資料來源) http://thesis.lib.nccu.edu.tw/record/#G0103555004en_US
dc.subject (關鍵詞) 專業語料庫zh_TW
dc.subject (關鍵詞) 味覺詞zh_TW
dc.subject (關鍵詞) 詞表zh_TW
dc.subject (關鍵詞) 近義詞zh_TW
dc.subject (關鍵詞) 語料庫分析zh_TW
dc.subject (關鍵詞) specialized corpusen_US
dc.subject (關鍵詞) taste wordsen_US
dc.subject (關鍵詞) wordlisten_US
dc.subject (關鍵詞) near-synonymsen_US
dc.subject (關鍵詞) corpus analysisen_US
dc.title (題名) 基於語料庫的英語味覺詞彙研究zh_TW
dc.title (題名) A corpus-based study on English taste vocabularyen_US
dc.type (資料類型) thesisen_US
dc.relation.reference (參考文獻) Ankerstein, Carrie A., & Pereira, Gerardine M. (2013). Talking about taste: Starved for words. In C. Gerhardt, M. Frobenius, & S. Ley (Eds.), Culinary linguistics: The chef’s special (pp. 305-315). Amsterdam: John Benjamins.
Backhouse, A.E. (1978). The lexical field of taste: A semantic study of Japanese taste terms. Unpublished Ph.D. Thesis, University of Edinburgh.
Backhouse, A.E. (1994). The lexical field of taste: A semantic study of Japanese taste terms. Cambridge: Cambridge University Press.
Bauer, L., & Nation P. (1993). Word families. International Journal of Lexicography, 6(4), 253-279.
Bauman, J., & Culligan, B. (1995). The General Service List. Retrieved April 10, 2020, from http://jbauman.com/gsl.html
Benson, M., Benson, E., & Ilson, R. (1986) The lexicographic description of English. Amsterdam: John Benjamins.
Berardo, S. A. (2006). The use of authentic materials in the teaching of reading: LinkSuccess. The Reading Matrix, 6(2).
Biber, D., Conrad S., & Reppen, R. (1998). Corpus Linguistics: Investigating language structure and use. Cambridge: Cambridge University Press.
Biber, D. (2006). University language: A corpus-based study of spoken and written registers. Amsterdam: John Benjamins.
Biber, D., Conrad, S., & Cortes, V. (2004). If you look at…: Lexical bundles in university teaching and textbooks. Applied Linguistics, 25(3), 371-405.
Browne, C. (2014). A new general service list: The better mousetrap we’ve been looking for?. Vocabulary Learning and Instruction, 3(2), 1-10.
Chang, C. H., Chen, H. J., Tsai, Y. T., & Lin, Y. (2019) Comparing the phrasal verbs in the PHaVE list and Taiwanese senior high school textbooks, Journal of Textbook Research, 12(3), 1-30.
Chen, C. C., & Kao, E. (2019, January 30). Taiwan aims to train 5,000 English teachers by 2030. Focus Taiwan. Retrieved January 30, 2019, from http://focustaiwan.tw/
Chen, X. W., & Xie, R. X. (2019). 如何截進英語詞彙—飲食篇 [How to master English vocabulary—food and beverage]. Taipei: Cite.
Choi, N.E., & Han, J. H. (2015). How flavor works: The science of taste and aroma. United States: John Wiley & Sons Inc.
Chung, T., & Nation, P. (2003). Technical vocabulary in specialized texts. Reading in a Foreign Language, 5, 103-116.
Chung, S. F. (2017). A corpus-based approach to distinguishing the near-synonyms listen and hear. Journal of Linguistics and Language Teaching, 8(1), 34-54.
Coxhead, A. (2000). A new academic word list. TESOL Quarterly, 34(2), 213-38.
Cruse, D. A. (1986). Lexical semantics. Cambridge: Cambridge University Press.
Crystal, D. (2008). A dictionary of linguistics and phonetics (sixth ed.). Oxford, UK: Blackwell.
Croijmans, I., & Majid, A. (2016). Not all flavor expertise is equal: The language of wine and coffee experts. PLoS ONE, 5(5): e0155845.
Davies, M. (2008). The Corpus of Contemporary American English (COCA): 560 million words, 1990-present. Retrieved May 31, 2020, from https://corpus.byu.edu/coca/
Dent, S. (2016). Taste dictionary: 101 ways to describe each mouthful. Retrieved May 31, 2020, from https://www.about.sainsburys.co.uk/~/media/Files/S/Sainsburys/press-releases/taste-dictionary-final.pdf
Drake, M.A., & Civille, G.V. (2003). Flavor lexicons. Comprehensive Reviews in Food Science and Food Safety, 2, 33-40.
Duan, M., & Qin, X. (2012). Collocation in English teaching and learning. Theory and Practice in Language Studies, 2(9), 1890-1894.
Edmonds, P., & Hirst, G. (2002) Near-synonymy and lexical choice. Computational Linguistics, 28(2): 105-144.
Erickson, R. P. (2008). A study of the science of taste: On the origins and influence of the core ideas. Behavioral and Brain Science, 31, 59-105.
Firth, J. R. (1957). A synopsis of linguistic theory 1930-55. In Studies in linguistic analysis, 1-32. The Philological Society, Oxford. Reprinted in Palmer (1968), 168-205.
Hou, H. I. (2012). A Corpus approach to discourse analysis of newspaper restaurant reviews: A preliminary analysis. Studies in Literature and Language, 5(3), 95-100.
Hou, H. I. (2014). Teaching specialized vocabulary by integrating a corpus-based approach: Implications for ESP course design at the university level. English Language Teaching, 7(5), 26-37.
Hsu, H. M. (2015). Taipei city night market guide. Taipei: Taipei City Government Market Administration Office.
Hsu, W. (2011). A business word list for prospective EFL business postgraduates. The Asian ESP journal, 7(4), 63-99.
Hunston, S. (2002) Corpora in applied linguistics. Cambridge: Cambridge University Press.
[Jeng H. X., Chang X. H., Cheng Y. X., & Gu Y. X. (2002). Senior High English Wordlist for Reference. Taipei: College Entrance Examination Center.] 鄭恆雄，張郇慧，程玉秀，顧英秀（民91）。 大學入學考試中心高中英文參考詞彙表。台北：財團法人大學入學考試中心基金會。Retrieved April 19, 2020, from https://www.ceec.edu.tw/SourceUse/ce37/2.pdf
Justeson, J. S., & Katz, S. M. (1995). Principled disambiguation: Discriminating adjective senses with modified nouns. Computational Linguistics, 21, 1-27.
Jurafsky, D. (2014). The language of food: A linguist reads the menu. New York: Norton.
Kao, J. Y. (2017). Using a specialized web corpus to enrich the lexical items and collocations of a basketball English teaching material. Unpublished master’s thesis, National Taiwan Normal University, Taipei.
Katsue, I., Puisais J., Nobuyuki, S., & Izumi, T. (2018). 餐桌上的味覺練習 [Taste practice on the table]. (Z. H. Lee, Trans.). Taipei: Dashi Wenhua (Original work published in 2016)
Kay, P., & Kempton, W. (1984). What Is the Sapir-Whorf Hypothesis?. American Anthropologist, 86(1): 65-79.
Kilgarriff, A., & Grefenstette, G. (2003). Introduction to the special issue on the web as corpus. Computational Linguistics, 29(3): 333-347.
Kilgarriff, A., Baisa, V., Bušta, J., Jakubíček, M., Kovář, V., Michelfeit, J., Rychlý P., & Suchomel V. (2014). The Sketch Engine: Ten years on. Lexicography ASIALEX, 1, 7-36.
Kautzer, K. (2018, July 30). Describing food: The good, the bad, and the ugly [Web blog message]. Retrieved April 19, 2020 from https://writeshop.com/describing-a-food-the-good-the-bad-and-the-ugly/
Lehrer, A. (1975). Talking about wine. Language, 51, 901-923.
Lehrer, A. (1983). Wine and conversation. Indiana University Press, Bloomington.
Lehrer, A. (2008). Wine and conversation: A New Look. Unpublished manuscript.
Lemon Tree Publishing House. (2016). 實用英語字彙大全 [A Collection of Practical English Vocabulary]. Taipei: Author.
Liu, D. (2010). Is it chief, main, major, primary, or principal concern? A corpus-based behavioral profile study of the near-synonyms. International Journal of Corpus Linguistics, 15, 56- 87.
Liu, D. (2010a). Is it a chief, main, major, primary, or principal concern? A corpus-based
behavioral profile study of the near-synonyms and its implications. International
Journal of Corpus Linguistics, 15, 56-87.
Liu, D. (2010a). Is it a chief, main, major, primary, or principal concern? A corpus-based
behavioral profile study of the near-synonyms and its implications. International
Journal of Corpus Linguistics, 15, 56-87.
Liu, D. (2010a). Is it a chief, main, major, primary, or principal concern? A corpus-based
behavioral profile study of the near-synonyms and its implications. International
Journal of Corpus Linguistics, 15, 56-87.
Liu, J., & Han, L. (2015). A corpus-based environmental academic wordlist building and its validity test. English for Specific Purposes, 39, 1-11.
LiveABC Interactive Corporation. (2018). 21世紀情境式英語圖解字典 [LiveABC`s Illustrated English-Chinese Dictionary]. Taipei: Author.
Lu, W. L., & Ahrens K. (2006). What corpora reveal about synonyms: A cognitive viewpoint on bother and worry. Paper presented at the 1st International Symposium on Applied Linguistics, Chiayi University, Taiwan.
Maddalena, S. R. (2001). An investigation into how corpus analysis may be used in the second language classroom to solve some of the problems surrounding non-native speakers’ understanding of seemingly synonymous words. Retrieved March 24, 2020 from ERIC database.
Martin, M. (1984). Advanced vocabulary teaching: The problem of synonyms. The Modern Language Journal, 68(2), 130-137.
McCarthy, M. and McCarten, J. (2012). Corpora and materials design. In K. Hyland, M. H. Chau and M. Handford (Eds), Corpus Applications in Applied Linguistics, 225-241.
McEnery, T., & Hardie, A. (2012). Corpus linguistics: Method, theory and practice. United Kingdom: Cambridge University Press.
McEnery, T., & Xiao, R. (2010). What corpora can offer in language teaching and learning. In E. Hinkel (Ed.), Handbook of Research in Second Language Teaching and Learning, 2, 364-380.
McEnery, T., Xiao, R., & Tono, Y. (2006). Corpus-based language studies: An advanced resource book. London, New York: Routledge.
Miller, R. (1994). On Wordlists. Retrieved April 19, 2020, from http://roxifyonline.com/Rox/documentation/On%20Word%20Lists.pdf
Ministry of Education (2014). Website of 12-year basic education. Retrieved April 19, 2020, from https://www.naer.edu.tw/ezfiles/0/1000/img/52/129488083.pdf
Ministry of Education (2018). Website of the curriculum of 12-year basic education. Retrieved June 7, 2020, from naer.edu.tw/ezfiles/0/1000/img/114/173173199.pdf
Nation, I. S. P. (2001). Learning vocabulary in another language. Cambridge: Cambridge University Press.
Nation, I. S. P. (2004). Teaching and learning vocabulary. Beijing: Foreign Language Teaching and Research press.
O’Mahony, M., & Ishii, R., (1986). A comparison of English and Japanese taste languages: Taste descriptive methodology, codability, and the umami taste. British Journal of Psychology, 77, 161-174.
O’Mahony, M., & Manzano Alba, M. (1980). Taste descriptions in Spanish and English. Chemical Senses, 5, 47-62.
O’Mahony, M., & Muhiudeen. (1977). A preliminary study of alternative taste languages using qualitative description of sodium chloride solutions: Malay versus English. British Journal of Psychology, 68, 275-278.
Oxford, R., & Crookall, D. (1990). Vocabulary learning: A critical analysis of techniques. TESL Canada Journal, 7(2), 9-30.
Page, K., & Dornenburg, A. (2008). The flavor bible: The essential guide to culinary creativity, based on the wisdom of America`s most imaginative chefs. Boston: Little, Brown and Company.
Rahimi, M., & Momeni, G. (2011). The effect of teaching collocations on English language proficiency. Social and Behavioral Sciences, 31, 37-42.
Schmitt, N. (2000). Vocabulary in language teaching. Cambridge: Cambridge University Press.
Schmitt, N. (2010). Researching vocabulary: A vocabulary research manual. Basingstoke: Palgrave Macmillan.
Schmitt, N., & Carter, R. (2004). Formulaic sequences in action: An introduction. In N. Schmitt (Ed.), Formulaic sequences: Acquisition, processing and use, pp. 1–22. Amsterdam: Benjamins.
Senft, G., Majid, A., & Levinson, S. C. (2007). The language of taste. In A. Majid (Ed.), Field manual volume 10 (pp. 42-45). Nijmegen: Max Planck Institute for Psycholinguistics.
Strauss, S. (2005). The linguistic aestheticization of food: A cross-cultural look at food commercials in Japan, Korea, and the United States. Journal of Pragmatics, 37, 1427-1455.
Stuckey, B. (2014). 味覺獵人：舌尖上的科學與美食癡迷症指南 [Taste What You`re Missing: The Passionate Eater`s Guide to Why Good Food Tastes Good]. (J. Zhuang, Trans.). Taipei: AzothBooks. (Original work published 2012)
Tomlinson, B. (1998). Materials development in language teaching. Cambridge: Cambridge University Press.
Tongpoon-Patanasorn, A. (2018). Developing a frequent technical words list for finance: A hybrid approach. English for Specific Purposes, 51, 45-54.
Tribur, Z. (2006). Q. Gastronomica, 6(2), 47-48.
Tsai C. L. (2013). Culinary tourism and night markets in Taiwan. Cultural Tourism and Night Markets in Taiwan, 8(2), 247-266.
Valipouri, L., & Nassaji, H. (2013). A corpus-based study of academic vocabulary in Chemistry research articles. Journal of English for Academic Purposes, 12(4), 248-263.
Varley, S. (2009). I`ll just look that up in the concordancer: Integrating corpus consultation into the language learning environment. Computer Assisted Language Learning, 22(2), 133-152.
Wang, S., Huang, C.R. (2017). Word sketch lexicography: New perspectives on lexicographic studies of Chinese near synonyms. Lingua Sinica, 3(1), 1-22.
Wang, J., Liang, S.I., & Ge, G. C. (2008). Establishment of a medical academic word list. English for Specific Purposes, 27(4), 442-458.
Ward, J. (2009). A basic engineering word list for less proficient engineering undergraduates. English for Specific Purposes, 28, 170-182.
West, M. (1953). A general service list of English words. London: Longman, Green and Co.
Wray, A. (2002). Formulaic language and the lexicon. Cambridge: Cambridge University Press.
Yang, M. (2015). A nursing academic word list. English for Specific Purposes, 37, 27-38.
Xiao, R., & Mcenery T. (2006). Collocation, Semantic Prosody, and Near Synonymy: A Cross-Linguistic Perspective. Applied Linguistics, 27(1), 103-129.
Xiao, R. (2010). Corpus creation. In N. Indurkhya, & F. Damerau (Eds.), The handbook of natural language processing (2nd ed., pp. 147-165). London: CRC PRESS-TAYLOR & FRANCIS GROUP.
Zhong, Y., & Huang, C. R. (2018). Pleasing to the Mouth or Pleasant Personality: A corpus-based study of conceptualization of desserts in online Chinese food reviews. In 32nd Pacific Asia Conference on Language, Information and Computation. The 25th Joint Workshop on Linguistics and Language Processing, Hong Kong, 1-3 December 2018.		zh_TW
dc.identifier.doi (DOI) 10.6814/NCCU202001087en_US