The concept of ‘taste’ in formation of Croatian and Turkish lexicon: A contrastive analysis
The concept of ‘taste’ in formation of Croatian and Turkish
lexicon: A contrastive analysis
Author(s): Ida Raffaelli, Barbara KerovecSubject(s): Morphology, Lexis, Semantics, Comparative Linguistics, South Slavic Languages, Turkic languages
Published by: Hrvatsko filološko društvo
Keywords: the concept of ‘taste’; lexicalization patterns; morphosemantic fields; conceptual mappings; Croatian language; Turkish language;
Summary/Abstract: The paper explores the importance of the concept of ‘taste’ in the formation of the Croatian and the Turkish lexicon. The main goals of the paper are 1) to investigate differences and similarities in conceptual mappings based on the concept of ‘taste’ in two typologically different and genetically unrelated languages by analyzing the vocabulary based on the root kus in Croatian and the vocabulary based on the root tat in Turkish and 2) to see to what extent the formation of taste vocabulary differs with respect to lexicalization patterns in the two languages.
Journal: Suvremena lingvistika
- Issue Year: 43/2017
- Issue No: 83
- Page Range: 21-48
- Page Count: 28
- Language: English