KONCEPTUALIZACJA ZMYSŁU SMAKU W TWÓRCZOŚCI JERZEGO PILCHA
[ 1 ] Wydział Humanistyczny, Akademia im. Jakuba z Paradyża | [ P ] pracownik
EN CONCEPTUALIZATION OF TASTE IN THE WORK OF JERZY PILCH
2022
artykuł naukowy
polski
- taste, perception, food names, drink names, theory of Frame Semantics
EN The article is devoted to the conceptualization of the sense of taste in selec- ted texts by Jerzy Pilch. The way of presenting the sense of taste was prepared according to the methodology of Charles Fillmore’s interpretative framework. Each and every human activity, including sensory cognition and taste, can be included in a network of categories to which the concepts describing a given activity belong. Selected works by Jerzy Pilch present the category of objects of taste perception, i.e. the names of food and drink are most frequently presented. The novel Pod Mocnym Aniołem most often describes drink - ing alcohol and uses many names for alcohol. The other novels focus on food. Jerzy Pilch very efficiently presents the world of alcoholics and feast life. The descriptions of the food reflect the traditional way of eating in Poland, in which meat products, appetizers and sweet desserts predominate. Vegetables and fruits occupy a small part.
107 - 130
CC BY-NC-ND (uznanie autorstwa - użycie niekomercyjne - bez utworów zależnych)
otwarte czasopismo
ostateczna wersja opublikowana
12.2022
w momencie opublikowania
70,0
