Ye, Zhengdao (2007). Taste as a gateway to Chinese cognition. In Andrea C. Schalley, & Drew Khlentzos (Eds.), Mental states: Vol. 2. Language and cognitive structure (pp. 109-132). Amsterdam: John Benjamins. DOI: 10.1075/slcs.93.08ye
In the Western philosophical tradition, taste is regarded as a lower-level sense. This may explain why few linguistic studies have explored its role in human cognition. Yet, to fully understand the Chinese conceptual world, one has to understand the meanings of its rich ‘taste’-based vocabulary. This study seeks to bring this important aspect of Chinese sensory and cognitive experience to the attention of researchers of human cognition. It proposes a Chinese model of cognitive states in relation to taste, and discusses the cultural bases for the peculiarly Chinese “embodied” way of experiencing. It also discusses the physiological basis that seems to underpin the general principles of the cognitive system observed in Chinese and in some Indo-European languages.
Chinese words explicated in NSM have approximate counterparts in English nouns such as ‘taste’, ‘feeling’; in adjectives such as ‘flavourful’, ‘absorbed [in doing something]’; and in verbal phrases such as ‘enjoy in retrospect’, ‘recollect the pleasant flavour of’, ‘understand through thinking about experience’, ‘taste so as to appreciate’ and hence ‘appreciate’, ‘have good taste’.
Research carried out by one or more experienced NSM practitioners
