LANGUAGE IN INDIA

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Volume 24:4 April 2024
ISSN 1930-2940

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Taste Terms in Bangla: A Cognitive Semantic Study

Dipanwita Rami and Ajay Sarvaiya

Abstract

This paper explores the metaphorical usage of taste-terms in Bangla. It discusses how Bangla speakers perceive taste-terms and conceptualise them in our everyday life. The paper is divided into three main sections. The first section provides an introduction to the subject of discussion, the second section talks about the prototypical usage of taste-terms in Bangla, in which the taste-terms are divided in terms of natural food and man-made food. Edible substances such as fruits, vegetables, etc. are natural food items, whereas food prepared by the combination of natural food is man-made food. The third section analyses the data using Lakoff and Johnson’s Conceptual Metaphor Theory, with respect to the metaphorical usage of taste terms in Bangla. The fourth section provides a conclusion. This is the first attempt to work on Bangla since there isn’t any work on Bangla in the Cognitive Semantic framework.

Keywords: Bangla, taste-terms, conceptual metaphors, Conceptual Metaphor Theory, prototypicality

1. Introduction

Taste is one of the five main senses. All humans perceive taste through taste cells that are located on the surface of our tongue, and some in the sensitive parts of the mouth, including the pharynx and soft palate (Backhouse, 1994; pp. 01). The terms, mainly adjectives and nouns, that are used to describe these various tastes of food items are called taste-terms. Different languages have different numbers of basic taste-terms. English has four main taste-terms namely, sweet, sour, bitter, and salty. Gujarati has seven main taste-terms. Bangla has four main taste-terms. In this article, collection of data primarily includes consulting native Bangla speakers. Furthermore, A.T. Dev’s Bangla to English dictionary, and Rabindranath Tagore’s Gitabitan are also used for more data.

All of these terms have been analysed based on the Conceptual Metaphor Theory (Ko¨vecses 2010; Lakoff 1993; Lakoff and Johnson 1980, 1999).

This is only the beginning part of the article. PLEASE CLICK HERE TO READ THE ENTIRE ARTICLE IN PRINTER-FRIENDLY VERSION.

Dipanwita Rami
Department of Linguistics, Faculty of Arts
The Maharaja Sayajirao University of Baroda, Vadodara
dipanwita.rami-linguistics@msubaroda.ac.in

Ajay Sarvaiya
Department of Linguistics, Faculty of Arts
The Maharaja Sayajirao University of Baroda, Vadodara
ajay.sarvaiya-linguistics@msubaroda.ac.in
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