The Texture Of The Lexicon

In this volume, Ray Jackendoff and Jenny Audring embark on a major reconceptualisation of linguistic theory as seen through the lens of morphology. The framework integrates morphology into the overall architecture of language, enabling it to interact insightfully with phonology, syntax, semantics, and above all, the lexicon.

This volume offers a major reconceptualization of linguistic theory through the lens of morphology, crucially collapsing the distinction between the lexicon and the grammar. This approach accounts for both productive and non-productive morphological phenomena, and moreover integrates linguistic theory into psycholinguistics and human cognition.

To assist descriptive analysis panels and panel leaders in developing and defining terms to describe perceived tactile and visual attributes of an array of products ranging from foods and personal care products, to fabrics and household cleaners.

Meaning and the Lexicon brings together 35 years of pathbreaking work on language by Ray Jackendoff. It traces the development of his Parallel Architecture, in which phonology, syntax, and semantics are independent generative components, and in which knowledge of language consists of a repertoire of stored structures. Some of these structures, such as words and morphemes, are idiosyncratic mappings between phonology, syntax, and meaning; some, such as idioms, attach meaning to larger syntactic structures; other structures are purely syntactic or morphosyntactic; and yet others are pieces of meaning with no syntactic or phonological form. The Parallel Architecture also seeks to explain and understand how language is integrated with human cognition, particularly with vision. Professor Jackendoff examines inherently meaningful syntactic constructions, incorporating insights from Construction Grammar; and he looks at how aspects of meaning can be unexpressed but nevertheless understood, integrating approaches from Generative Lexicon theory. A recurring focus is the balance in grammar between idiosyncrasy, regularity, and semiregularity. The chapters cover a wide range of phenomena, from well-studied domains such as the mass-count distinction, event structure, resultatives, and noun-noun compounds, to offbeat aspects of English grammar such as the time-away construction (We're twistin' the night away), contrastive focus reduplication (Do you LIKE-him-like him?) and the noun-preposition-noun construction (week after week). Ray Jackendoff draws on work in a wide range of fields, including linguistics, cognitive science, and philosophy. His writing combines depth of thought with clarity and wit. Meaning and the Lexicon will be read and enjoyed by linguists of all theoretical persuasions, and will be of great interest to cognitive scientists, philosophers, and anyone interested in how language operates in the mind, brain, and human communication.

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them. The book has been divided into four sections: Fundamentals, Sensory and Human Interactions, Instrumental Analysis, and Food Products. Essentially we cover the techniques used for measuring food texture, and then apply them to the different product groups. Readers of the first edition will notice the title has changed, with the adoption of the term texturology. In the long history of food texture research, texturology has been occasionally used in literature. The term texturology has not been widely accepted by texture researchers (texturologists) because of their concern over whether the theories and techniques are broad and strong enough to support texture research as a scientific discipline. During the 24 years since the publication of the first edition, the editors have observed vast developments in theories as well as the assessment methodology of food texture (both sensory and instrumental) and these have shaped our understanding. This second edition brings the science up to date by introducing topics not previously covered (e.g. psychophysics, tribology, oral processing, texture maps and special foods for dysphagia patients). It includes an exposé of the instruments to measure food texture, and also considers techniques for measuring consumer perception of food texture (in addition to the sensory properties). Additionally, it amends omissions from the first edition such as dairy products; fish; bakery products; and, sugar confectionery, asproduct groups. All in all it is expanded and updated in its coverage of food texturology, as a coherent scientific discipline.