Communicating Differences in Sensory Linguistics and Perception

As the global food industry becomes ever more integrated sensory and consumer scientists are undertaking their research in multicultural settings. This creates challenges, not least around the use of language and comprehension.

Communicating Differences in Sensory Linguistics and Perception

is written to close the gap between sensory science, linguistics, and cognition science. The book contains in depth analysis of the three main challenges in terms of language comprehension: the difference between expert and everyday language; the challenges of translating sensory language and the intercultural aspects of sensory words. In doing so the book puts focus on talking about taste from an interdisciplinary perspective, with the aim to present results from different disciplines and to induce discussion across borders of disciplines

Written by experts in the fields of sensory science and linguistics Communicating Differences in Sensory Linguistics and Perception will be essential reading for all researchers and industry professionals undertaking multicultural research in sensory science, consumer science and marketing.