The Sense Shaping of Taste in Composite Writing-- An Example of "Spicy" Presentation
Abstract
The integration of multimodal elements in contemporary writing practices has transformed the way sensory experiences are conveyed and internalized by audiences. This study illuminates the mechanisms through which composite writing shapes the sensory experience of taste, with a particular emphasis on the perception of spiciness. By examining composite writings from various media platforms, we uncover the intricate relationship between media representation and sensory perception. Our theoretical framework is anchored in the concepts of synesthesia, metaphor theory, and media studies, particularly the influential ideas of Marshall McLuhan on media extensions and human experience. The study lies in its exploration of how composite writing not only reflects but also shapes the audience's sensory experiences. We argue that the metaphorical use of spiciness in composite writing extends beyond the gustatory to encompass cultural and personal identities, challenging traditional hierarchies of sensory experience in aesthetic discourse.
Keywords
Full Text:
PDFReferences
McLuhan, M. (1964). Understanding Media. McGraw Hill, New York, NY.
Lakoff, G., Johnson, M. (1980) .Metaphors We Live By, Chicago: University of Chichago Press.
Rozin, P., Guillot, L., Fincher, K., Rozin, A., & Tsukayama, E. (2013). Glad to be sad, and other examples of benign masochism. Judgment and Decision Making, 8(4), 439-447.
Zhou Yanyun & Tse Chi-Shing. (2020). The Taste of Emotion: Met-aphoric Association Between Taste Words and Emo-tion/Emotion-Laden Words. Frontiers in psychology 986.
Sutami, H., & Kabul, A. R. . (2024). Culinary for The Spirits: The Reality of Cultural Acculturation of The Chinese Peranakan of Pa-lembang. MANDARINABLE : Journal of Chinese Studies, 3(1), 88–103.
Haiting, C. (2024). 二语水平对汉语悲伤通感隐喻认知的影响研究. Sinolingua: Journal of Chinese Studies, 2(1), 40-53.
Aretha, P. (2024). The Spread of Chaoshan Food Culture in Pontia-nak: 潮汕饮食文化在坤甸的传播. MANDARINABLE : Journal of Chinese Studies, 3(1), 104–111.
汪少华,徐健. (2002). 通感与概念隐喻. 外语学刊 (03), 91-94+112.
李金兰. (2005). 味觉隐喻化的认知结构及语义特征. 修辞学习 (03), 56-58.
徐振东,李保初,& 桂青山. (2007). 汉语写作学. 北京师范大学出版社.
邓军海. (2009). 对于“味觉论”的一些思考. 孝感学院学报 (04), 19-24.
杨震. (2013). 味觉能否审美?——“口味”到“趣味”的理论之旅. 文艺研究 (11), 16-23.
陈守湖. (2014). 精神原乡的味觉叙事——空间诗学视域下的《舌尖上的中国》. 中国电视 (11), 35-39.
赵春雨. (2015). 通感意象转换的认知与美学阐释. 华东理工大学学报(社会科学版) (05), 110-116.
傅于玲, 邓富民, 杨帅 & 徐玖平. (2018). 舌尖上的“自虐”——食辣中的心理学问题. 心理科学进展 (09), 1651-1660.
赵可. (2018). 味觉词“酸、甜、辣”通感隐喻式的词义引申研究. 汉字文化 (S1), 25-28.
赵岩 & 伍麟. (2019). 具身认知视角下的道德隐喻表征. 心理学探新 (04), 308-313.
刘嘉颖. (2021). 流动的味觉观:迁居彝人的饮食通感、“家乡”体验与记忆认同. 民族学刊 (02), 85-91+102.
晁相玉. (2023). 基础情绪对日常味觉的映射和启动效应 硕士 (学位论文, 苏州大学).
Refbacks
- There are currently no refbacks.