Marco BagliUniversity of Genoa | UNIGE · Dipartimento di Lingue e Culture Moderne
Marco Bagli
Doctor of Philosophy
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12
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Introduction
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January 2014 - January 2017
Publications
Publications (12)
Western languages notoriously lack specific, abstract vocabulary to describe sensory perception. Despite the paucity of specific lexical items, descriptions of sensory characteristics of food abound in English. One of the most common strategies is source-based language (e.g., creamy), which allows speakers to evaluate and communicate a current sens...
Since its first identification in early 2020, the new coronavirus Sars-CoV-2 has quickly spread around the world, and the OMS declared the outbreak of a pandemic in March 2020. Since the early months of the pandemic, the attention of scientists, politicians and citizens has been drawn to the spreading of the virus, thus making the concept of contag...
The present chapter investigates the conceptualization of the Mind as a Machine in English. I argue that this formulation is vague and not informative: the source domain of Machine is vast and there are numerous types of Machines that have changed following ma- jor technological developments. Duly, the terms (and models) used to describe the Mind h...
The world of plants has exerted its fascination on researchers in linguistics for a long time. Botanic nomenclature was paramount in investigating categorization (e.g., Berlin, Breedlove, and Raven 1973), and in understanding the relationship between an individual and its environment. In the field of Anglo-Saxon studies, research into the lexicon o...
Since the beginning of her career, Professor Sabine De Knop has been doing research within the frameworks of Cognitive and Contrastive Linguistics and has mainly distinguished herself in three research areas: Language & Cognition, Construction Grammar and Applied linguistics. This volume brings together a range of contributions which open up new pe...
The present paper investigates the conceptualization of 'heroes' in the metaphorical frame of the pandemic as war that has characterized the narrative of Covid-19 outbreak in 2020 (Wicke, Bolognesi 2020). The language of heroism is often used to refer to dangerous jobs in previous epidemics (e.g., Hsin-Chen Hsin, Maser 2004 about SARS). Nonetheless...
Taste is considered one of the lowest sensory modalities, and the most difficult to express in language. Recently, an increasing body of research in perception language and in Food Studies has been sparkling new interest and new perspectives on the importance of this sense. Merging anthropology, evolutionary physiology and philosophy, this book inv...
The sense of taste has been classified in the lower ranks of perception by most Western philosophers since the very beginning of the philosophical tradition in Ancient Greece. One of the reasons for this undervaluation is its instinctual and intimate nature. Furthermore, the vocabulary of taste does not seem to be as variegated and rich as that per...
This paper investigates the evolution of the semantic domain of the sense of taste in English, by looking at the data produced by the Mapping Metaphor Project (MMP) at the University of Glasgow. For centuries the sense of taste has been ranked as the lowest sense, and it has received scant attention even in the framework of embodied cognition. Rece...
The sense of taste has been considered an “inferior” sense for a long time, both in philosophical and scientific fields of investigation (Cavalieri 2011. Gusto: l‘intelligenza del palato. Bari: GLF editori Laterza). However, the recent growing interest in Cognitive Science has driven scholars to a reconsideration of the role of taste in human cogni...
The chapter investigates the interplay between spatial and lightness perception. It considers data emerging from two texts (a novel and a film) that confirm a hypothesis based on an Implicit Association Test. The texts analysed are Demian, by German writer Hermann Hesse (1919) and The Rocky Horror Picture Show by Jim Sharman (1975). Both authors ma...
Questions
Question (1)
I am writing on the lexicon of the sense of Taste in English, and I am discussing the SOURCE+Y construction (e.g. spicy, creamy, juicy, meaty, etc.). Does anyone have a good recommendation for a paper or textbook that analyses the morphological evolution from Germanic and Old English "-ic" (if I'm not mistaken)? Also - in my data it is mainly denominal, but there are cases in which it is deverbal (i.e. chewy). Any thought on that?
Thank you!
