Abstract:

Within a French-Greek contrastive approach, we propose to examine the role of odors in different types of culinary speech (recipes, food blogs) in order to understand how speakers from two geographical and cultural spaces shape their olfactory and taste perception. The world of smells will serve as a point of entry to the description of two communities. We will study in both languages the use of smell names, the importance (or not) of hedonic adjectives accompanying such names and frequent suffix elements for the Greek. Linguistic expressions are a form of access to olfactory representations and the hedonic judgment can be regarded as an intrinsic property of these representations. Our corpus study shows significant differences between French and Greek: one prefers the use of basic axiological adjectives, the other uses a larger variety of hedonic adjectives and smell names.

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