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Wyszukujesz frazę "Taste" wg kryterium: Temat


Tytuł:
„Detronizacja powagi”. Szkic o obecności campu w polskiej prozie
‘To dethrone the serious’. A sketch on ‘Camp’ in Polish prose
Autorzy:
Kotuła, Dominika
Powiązania:
https://bibliotekanauki.pl/articles/521338.pdf
Data publikacji:
2012
Wydawca:
Uniwersytet Pedagogiczny im. Komisji Edukacji Narodowej w Krakowie
Tematy:
camp
taste
sensibility
theatricalization
homosexuality
Opis:
The author describes a mode of sensibility called ‘Camp’. She concentrates on the most characteristic features of it, especially on the ambivalence of any assessments, specific playful type of seriousness, theatricalization, artificiality, superior role of inverted commas and emphasis. While analyzing connections between Camp and homosexual subculture, the author stresses the role of the artists’ deepened self-consciousness and their deceitful distance towards their own works of art. Those features are especially noticeable in their playing with the conventions and with the principles of good taste. While describing the presence of Camp in the Polish literature, the author emphasises the roles of relativity, both aesthetical and moral. The elements of Camp are distinguished in the ‘banalistic’ literature and in the prose of Grzegorz Musiał, but the main part of the text is devoted to the prose of Michał Witkowski, in which we can find an intriguing combination of the sublimity and mockery, gloss and trumpery, spirituality and hedonism. Those features, inseparably connected with the stylistic of Camp, are constantly present in the prose of Witkowski. It makes him the most important representative of the discussed mode of sensibility in Poland.
Źródło:
Annales Universitatis Paedagogicae Cracoviensis. Studia de Cultura; 2012, 4; 37-45
2083-7275
Pojawia się w:
Annales Universitatis Paedagogicae Cracoviensis. Studia de Cultura
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
"All my sour-sweet days I will lament and love" – a comparative analysis of metaphors with the basic taste adjectives in Polish and English
Autorzy:
Zawisławska, Magdalena Anna
Falkowska, Marta Helena
Powiązania:
https://bibliotekanauki.pl/articles/677198.pdf
Data publikacji:
2018
Wydawca:
Polska Akademia Nauk. Instytut Slawistyki PAN
Tematy:
metaphor
embodiment
biology
culture
taste
Opis:
All my sour-sweet days I will lament and love – a comparative analysis of metaphors with the basic taste adjectives in Polish and EnglishThis paper provides a comparative analysis of verbal synesthetic metaphors with the basic taste adjectives in Polish and English: słodki/sweet, gorzki/bitter, kwaśny/sour, słony/salty. Since taste seems to be an ideal candidate for a universal, biologically determined source of metaphors, the authors seek to verify the hypothesis of metaphor embodiment. The corpus-based analysis of nominal phrases with basic Polish and English taste adjectives indicates that cultural influences on the metaphorical mapping, as well as the importance of the target conceptual domains, must be taken into account. All my sour-swet days I will lament and love – kontrastywna analiza metafor z przymiotnikami oznaczającymi podstawowe smaki w języku polskim i angielskimW artykule analizowane są metafory synestezyjne z przymiotnikami określającymi podstawowe smaki w języku polskim i angielskim: słodki/sweet, gorzki/bitter, kwaśny/sour, słony/salty. Percepcja smakowa, uwarunkowana biologicznie, wydaje się dobrym przykładem uniwersalnej domeny źródłowej w procesie metaforyzacji. Celem pracy jest weryfikacja kognitywnej teorii o metaforze ucieleśnionej oraz sprawdzenie, w jakim stopniu na proces metaforyzacji wpływają czynniki kulturowe.
Źródło:
Cognitive Studies; 2018, 18
2392-2397
Pojawia się w:
Cognitive Studies
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Hummus consumption preferences among dietetics students
Autorzy:
Michalak, Joanna
Mokrzycka, Laura
Dudzińska, Karolina
Bielaszka, Agnieszka
Powiązania:
https://bibliotekanauki.pl/articles/39819864.pdf
Data publikacji:
2022
Wydawca:
Politechnika Opolska. Wydział Wychowania Fizycznego i Fizjoterapii
Tematy:
hummus
nutritional value
taste preferences
Opis:
Include foods from all 12 food groups in your diet. Dry legumes constitute the ninth group. They are a source of valuable protein, dietary fiber and valuable minerals needed for the proper functioning of the body. The average protein content in legume seeds ranges from 20% to 35% on average. In recent years, due to the growing trend for plant-based diets, chickpeas have gained popularity, especially hummus from the Middle East. Most of the respondents participating in the study were students of the first year of the second degree of dietetics 51.7% (N=31). The majority of respondents - 78.3% (N=47) suggested that they eat hummus. When asked about the reason for hummus consumption, the most frequently chosen answer was "It's tasty", which was indicated by 66.7% (N=40) of students. The most frequently consumed type of hummus in terms of taste was natural hummus, chosen by 38.2% (N=23) of the respondents. Most respondents, 81.7% (N=49), believed that hummus is an important source of protein when following a vegetarian diet. At the end, the best and the worst hummus were assessed, taking into account all the sensory characteristics of hummus: color, texture, smell and taste. The vast majority of the surveyed students of dietetics included hummus in their diet, most of whom chose this product because of the taste.
W diecie warto umieścić żywność ze wszystkich 12 grup produktów spożywczych. Suche nasiona roślin strączkowych stanowią dziewiątą grupę. Są źródłem cennego białka, błonnika pokarmowego i cennych minerałów potrzebnych do prawidłowego funkcjonowania organizmu. Średnia zawartość białka w nasionach roślin strączkowych wynosi średnio od 20% do 35%. W ostatnich latach, ze względu na co raz większą modę na diety roślinne, popularność zyskała ciecierzyca, a w szczególności pochodzący z terenów Bliskiego Wschodu hummus. Najwięcej respondentów biorących udział w badaniu było studentami I roku II stopnia dietetyki 51,7% (N=31). Większość ankietowanych – 78,3% (N=47) zasugerowała, że spożywa hummus. Na pytanie o powód spożycia hummusu najczęściej wybieraną była odpowiedź „Jest smaczny”, którą wskazało 66,7% (N=40) studentów. Najczęściej spożywanym rodzajem hummusu ze względu na smak był hummus naturalny, wybrany przez 38,2% (N=23) ankietowanych. Najwięcej respondentów, bo 81,7% (N=49) uważało, że hummus stanowi istotne źródło białka podczas stosowania diety wegetariańskiej. Na koniec próbowano ocenić najlepszy oraz najgorszy hummus, biorąc pod uwagę wszystkie cechy sensoryczne hummusu: barwę, konsystencję, zapach oraz smak. Zdecydowana większość ankietowanych studentów dietetyki uwzględniła w swojej diecie spożywanie hummusu, z czego większość wybierała ten produkt ze względu na smak.
Źródło:
Journal of Physical Education & Health - Social Perspective; 2022, 11, 20; 5-12
2084-7971
Pojawia się w:
Journal of Physical Education & Health - Social Perspective
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Judge-Specific Sentences about Personal Taste, Indexical Contextualism, and Disagreement
Autorzy:
Zouhar, Marián
Powiązania:
https://bibliotekanauki.pl/articles/38430639.pdf
Data publikacji:
2022
Wydawca:
Uniwersytet Warszawski. Wydział Filozofii
Tematy:
disagreement about matters of personal taste
dual-proposition indexical contextualism
indexical contextualism
judge-non-specific taste sentence
judge-specific taste sentence
Opis:
The paper aims to weaken a widespread argument against indexical contextualism regarding matters of personal taste. According to indexical contextualism, an utterance of “T is tasty” (where T is an object of taste) expresses the proposition that T is tasty for J (where J is a judge). This argument suggests that indexical contextualism cannot do justice to our disagreement intuitions regarding typical disputes about personal taste because it has to treat conversations in which one speaker utters “T is tasty” and another responds with “T is not tasty” (referred to as ‘judge-non-specific conversations’ in this paper) as being on a par with conversations in which one speaker utters “T is tasty to me” and another responds with “T is not tasty to me” (referred to as ‘judge-specific conversations’). The argument has it that judge-specific conversations, unlike judge-non-specific conversations, do not contain disagreement between speakers. To defend indexical contextualism, some philosophers have proposed accounts (here referred to as ‘dual-propositiontheories’) according to which utterances of “T is tasty” are used to communicate both the above kinds of semantically expressed proposition and some other kinds of proposition (like superiority propositions or metalinguistic propositions) that could be used to explain disagreements about taste. The paper defends two claims: First, it is argued that judge-specific conversations, or at least some of them, do contain disagreement between speakers, contrary to what the anti-indexical-contextualist argument supposes. Second, it is argued that dual-proposition indexical-contextualist theories fail to explain judge-specific conversations that are intuitively interpreted as containing disagreement.
Źródło:
Filozofia Nauki; 2022, 30, 4; 15-39
1230-6894
2657-5868
Pojawia się w:
Filozofia Nauki
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
The Homology of Musical Tastes in Poland
Autorzy:
Domański, Henryk
Przybysz, Dariusz
Wyrzykowska, Katarzyna
Zawadzka, Kinga
Powiązania:
https://bibliotekanauki.pl/articles/2076661.pdf
Data publikacji:
2020
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
Musical taste
social stratification
lifestyle
Opis:
The main aim of the analysis is to determine to what extent preference for specific musical genres is related to social position. The study was based on data from a survey conducted in 2019 on a random sample of Poles. The explained phenomena are six genres representing broad spectrum of musical tastes: classical music, jazz, rock, rap, pop, and disco polo. The results of the analysis indicate that the diversity of musical tastes does not come down to one dimension. Family socialization, educational level, and, in part, class position exert the highest impact not only on preferences of classical music but also on liking jazz, rock and disco polo. The class effect appears almost negligent in preference for pop and rap which lead us to general conclusion that cultural stratification does not cover all forms of activity having a selective effect. Musical preferences turn out to be extremely strongly connected with parent’s cultural capital and respondents’ level of education.
Źródło:
Studia Socjologiczne; 2020, 4; 183-211
0039-3371
Pojawia się w:
Studia Socjologiczne
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Pytanie o sens (w) edukacji. Grondinowska semantyka sensu i jej pedagogiczne egzemplifikacje a antyredukcjonizm hermeneutyki kształcenia
Autorzy:
Małgorzata, Przanowska,
Powiązania:
https://bibliotekanauki.pl/articles/892353.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:
sense
taste
education
imitation
repetition
reductionism
Opis:
The article begins with a short presentation of an interesting semantics concerning the notion of sense from Jean Grondin’s book Du sens de la vie. Essai philosophique. The author singles out four aspects of sense: directional, semantic (the issue of lingual meaning and values), sensous/ sensory (connected with taste, sensus communis) and reflective (connected with the wisdom to judge rightly). Grondin suggests considering the issue of the sense of life not as something added, imposed to life (the constructivist perspective) but rather as something to be discovered, or read from within our experience. In the context the most important question about the sense of education has been posed. The main conclusions of the text are as follows. Contemporary education seems to be reduced to different forms: techno-instrumental, moralizing or ideological, aesthetic “French-polished” and bureaucratically statistical. However, hermeneutics can still provide a crucial inspiration for modern education. The hermeneutic rehabilitation of taste in its sense of (re)cognition, savoring (relishing) and understanding of things needs to be (re)discovered within education. It seems that the modern tendency to reduce human reality and human experience to a narrow area of specialisation, might be overcome by a hermeneutic invitation to see things in a wider, non-generalised, horizon. Reducing the sense of education to one of the aspects mentioned by Grondin means to make education something perhaps useful, effective, attractive because of the ‘ends and means’ technology, but at the same time senseless and lacking life, spirit, inspiration and taste. The sense of education is to be uncovered/ discovered and not merely imposed and then assimilated. However, education needs – paradoxically – a kind of repetition and imitation comparable to the experience full of listening to the sounds and words in the process of uttering something. It is not the same as the reproduction or duplication of content. That is why in education the interpreter’s fine inner ear is needed. It is needed not in order to replace the content with something elusive, but rather to regain – thanks to this sensual elusiveness – a sense of the content and its voice. The importance of the voice is that in listening out for it an encounter with something different from our own particularity is possible.
Źródło:
Kwartalnik Pedagogiczny; 2015, 60(2 (236)); 30-55
0023-5938
Pojawia się w:
Kwartalnik Pedagogiczny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Istota zmysłu smaku w diagnozie i terapii logopedycznej osób dorosłych
The Essence of the Sense of Taste in the Diagnosis and Speech Therapy of Adults
Autorzy:
Marciniak-Firadza, Renata
Powiązania:
https://bibliotekanauki.pl/articles/1954902.pdf
Data publikacji:
2021-11-17
Wydawca:
Polskie Towarzystwo Logopedyczne
Tematy:
smak
zaburzenia smaku
terapia logopedyczna zaburzeń smaku
taste
dysgeusia
speech therapy of taste disorders
Opis:
Tematyka przedstawiona w artykule nie była dotychczas przedmiotem opisu na gruncie logopedii, a sam zmysł smaku jest często niedoceniany w rozważaniach naukowych. Celem artykułu jest opisanie zmysłu smaku (anatomia, fizjologia, funkcje, etiologia, klasyf ikacja zaburzeń smaku, konsekwencje zaburzeń smaku, diagnostyka zaburzeń smaku), a przede wszystkim zaprezentowanie tego zmysłu w kontekście teorii i praktyki logopedycznej. W tekście zamieszczono propozycje strategii terapeutycznych i ćwiczeń stymulujących zmysł smaku, które może wykorzystać logopeda w trakcie terapii pacjenta z dysgeuzją.
The subject matter presented in the article has not yet been the subject of description in the field of speech therapy, and the sense of taste itself is often underestimated in scientific considerations. The aim of the article is to describe the sense of taste (anatomy, physiology, functions, etiology, classification of taste disorders, consequences of taste disorders, diagnosis of taste disorders), and above all to present this sense in the context of speech therapy theory and practice. The text contains proposals for therapeutic strategies and exercises stimulating the sense of taste, which can be used by a speech therapist during the therapy of a patient with dysgeusia.
Źródło:
Logopedia; 2021, 50, 1; 121-142
0459-6935
Pojawia się w:
Logopedia
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Odbiór smaku słonego, słodkiego i umami oraz preferencje pokarmowe dzieci z cukrzycą typu 1 – doniesienie wstępne
Salty, sweet and umami taste perception and food preferences in children with diabetes mellitus type 1 – preliminary report
Autorzy:
Hartman, Magdalena
Deja, Grażyna
Klimacka-Nawrot, Ewa
Bobrowska, Weronika
Suchecka, Wanda
Ejsmond, Agata
Małecka-Tendera, Ewa
Błońska-Fajfrowska, Barbara
Powiązania:
https://bibliotekanauki.pl/articles/1038836.pdf
Data publikacji:
2012
Wydawca:
Śląski Uniwersytet Medyczny w Katowicach
Tematy:
cukrzyca typu 1
smak słony
smak słodki
smak umami
preferencje pokarmowe
gustometria
diabetes mellitus type 1
salty taste
sweet taste
umami taste
food
Opis:
INTRODUCTION Nutrition is a key factor affecting the health of diabetics. The study is an attempt to determine if there are differences in salty, sweet and umami taste perception as well as in food preferences between children with diabetes mellitus type 1, treated for years or more, and their healthy peers. MATERIAL AND METHODS Group C (19 children aged 10–18, average age 15, suffering from diabetes mellitus type 1 with at least a five-year medical history, mean 7.2 ± 2.2 years) and Group K1 (42 healthy children of sex, age and BMI corresponding to those of the children from Group C) were examined for their taste perception of sodium chloride, sucrose and monosodium glutamate by means of specific gustometry. Their food preferences were also studied. The number of healthy children whose food preferences were examined was increased to include 105 participants (Group K2). RESULTS In Group C as compared to Group K1, the percentage of correct taste recognition of sodium chloride was lower (p < 0.05) whereas the percentage of incorrect recognition was higher (p < 0.01). The intensity of sucrose taste perception was lower in Group C than in Group K1 (p < 0.01). Group C as compared to Group K2 liked more the taste of: farinaceous dishes (p < 0.01), pasta (p < 0.05), beef, veal and pork (p < 0.01) and salty snacks (p < 0.01). CONCLUSIONS Children and teenagers affected with diabetes mellitus type 1, display disturbances in their perception of salty and sweet taste. Moreover, their food preferences differ from those of healthy children. It seems reasonable to expand the research program in order to confirm the observed relations. Understanding the relation between taste perception and food preferences in young patients with diabetes mellitus may contribute to composing a tastier and more attractive diet, which is a significant element in therapy.
WSTĘP Sposób odżywiania jest głównym czynnikiem wpływającym na zdrowie osób z cukrzycą. W niniejszej pracy podjęto próbę odpowiedzi na pytanie: czy dzieci i młodzież z cukrzycą typu 1, chorujące przez co najmniej 5 lat, różnią się odbiorem smaku słonego, słodkiego i umami oraz preferencjami pokarmowymi od swoich zdrowych rówieśników. MATERIAŁ I METODY W grupie C (19 dzieci w wieku 10–18 lat, średnio 15 lat, z cukrzycą typu 1, z co najmniej 5-letnią historią choroby, średnio 7,2 ± 2,2 roku) oraz w grupie K1 (42 dzieci zdrowych o odpowiednio dobranej płci, wieku i BMI) wykonano badania odbioru smaku chlorku sodu, sacharozy i glutaminianu sodu metodą gustometrii swoistej oraz zbadano preferencje pokarmowe. Liczbę osób zdrowych objętych badaniem preferencji pokarmowych zwiększono do 105 dzieci (grupa K2). WYNIKI W grupie C, w porównaniu z grupą K1, odsetek prawidłowych rozpoznań smaku chlorku sodu był niższy (p < 0,05), natomiast błędnych rozpoznań wyższy (p < 0,01). Intensywność odbioru smaku sacharozy była niższa w grupie C niż w grupie K1 (p < 0,01). W grupie C bardziej niż w grupie K2 były lubiane: potrawy mączne (p < 0,01), makarony (p < 0,05), wołowina, wieprzowina i cielęcina (p < 0,01) oraz słone przekąski (p < 0,01). WNIOSKI U dzieci i młodzieży chorujących na cukrzycę typu 1 występują zaburzenia percepcji smaków słonego i słodkiego. Również preferencje pokarmowe tych dzieci są nieco inne niż dzieci zdrowych. Zasadne wydaje się rozszerzenie badań w celu potwierdzenia zaobserwowanych zależności. Zrozumienie relacji między percepcją smaku a preferencjami pokarmowymi młodych osób chorych na cukrzycę może przyczynić się do uatrakcyjnienia ich diety, stanowiącej istotny element terapeutyczny.
Źródło:
Annales Academiae Medicae Silesiensis; 2012, 66, 4; 7-16
1734-025X
Pojawia się w:
Annales Academiae Medicae Silesiensis
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Food, Technology and Translocal Transformations of Taste: Industrial and Processed Food in Yucatán
Autorzy:
Ayora-Díaz, Steffan Igor
Powiązania:
https://bibliotekanauki.pl/articles/1008944.pdf
Data publikacji:
2020-12-31
Wydawca:
Wydawnictwo Uniwersytetu Śląskiego
Tematy:
Food
technology
translocality
taste
Processed food
Opis:
Translocality as originally used by Arjun Appadurai was an evocative concept that appealed immediately to anthropologists and others who study global-local connections. Its use has been widely adopted in religious studies, music studies, migration studies and food studies, but it has continued to be rather undefined, which makes it difficult to apply to local data. Here, from the study of local food and gastronomy in the Mexican state of Yucatán, I investigate how translocality can help us look at the global in the local and the local in the global. I propose that when it comes to studying food and gastronomy in the Yucatán, translocality can help us understand the ways in which industrialization, which became both a production model and a way of life in the United States and Europe at the end of the nineteenth century, rapidly extended to food everywhere, and Yucatecans fondly took to the consumption of industrially produced and processed foods, incorporating them into the local gastronomy. The results, in terms of taste, have been extensive but are not particular to the Yucatán, since food and gastronomy everywhere have been impacted in similar ways. However, when we analyze the changes in local dishes and preparations, we can see how ubiquitous industrialized food has become and how it has affected the particular configurations of ingredients in Yucatecan cuisine.
Źródło:
Review of International American Studies; 2020, 13, 2; 103-121
1991-2773
Pojawia się w:
Review of International American Studies
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
O zawężeniu wyższego gustu estetycznego. Analiza zjawiska wszystkożerności kulturowej w Polsce
NARROWING OF HIGHBROW TASTE. ANALYSIS OF CULTURAL OMNIVOROUSNESS IN POLAND
Autorzy:
Grodny, Seweryn
Gruszka, Jerzy
Łuczaj, Kamil
Powiązania:
https://bibliotekanauki.pl/articles/427247.pdf
Data publikacji:
2013
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
CULTURAL OMNIVOROUSNESS
MUSICAL TASTE
CULTURAL CAPITAL
Opis:
Applying the method used by Richard A. Peterson and Roger M. Kern in a classic article, Changing Highbrow Taste: From Snob to Omnivore, the authors made an analysis of the phenomenon of „cultural omnivorousness” in the Polish cultural context. ”Omnivorousness” is a state in which individuals rich in cultural capital do not limit theirs aesthetic tastes to legitimate forms of culture (highbrow), but open to new, “lower”, forms (middlebrow, lowbrow). The analysis described in the article was focused on musical taste of respondents. Using data collected by the Central Statistical Office in the course of research, „Participation of People in Culture” in the years 2004 and 2009 authors used statistical procedures for data analysis, which allowed presenting the conclusions about the omnivorousness in Poland. Based on the collected data the authors state that a phenomenon opposite to omnivorousness takes place: the narrowing of the aesthetic taste. Following Peterson and Kern, the analytical results were supplemented by a theoretical attempt to explain the observed patterns.
Źródło:
Studia Socjologiczne; 2013, 2(209); 127-148
0039-3371
Pojawia się w:
Studia Socjologiczne
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Pytanie o sens (w) edukacji. Grondinowska semantyka sensu i jej pedagogiczne egzemplifikacje a antyredukcjonizm hermeneutyki kształcenia
Autorzy:
Przanowska, Małgorzata
Powiązania:
https://bibliotekanauki.pl/articles/1789846.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Warszawski. Wydawnictwa Uniwersytetu Warszawskiego
Tematy:
sense
taste
education
imitation
repetition
reductionism
Opis:
The article begins with a short presentation of an interesting semantics concerning the notion of sense from Jean Grondin’s book Du sens de la vie. Essai philosophique. The author singles out four aspects of sense: directional, semantic (the issue of lingual meaning and values), sensous/ sensory (connected with taste, sensus communis) and reflective (connected with the wisdom to judge rightly). Grondin suggests considering the issue of the sense of life not as something added, imposed to life (the constructivist perspective) but rather as something to be discovered, or read from within our experience. In the context the most important question about the sense of education has been posed. The main conclusions of the text are as follows. Contemporary education seems to be reduced to different forms: techno-instrumental, moralizing or ideological, aesthetic “French-polished” and bureaucratically statistical. However, hermeneutics can still provide a crucial inspiration for modern education. The hermeneutic rehabilitation of taste in its sense of (re)cognition, savoring (relishing) and understanding of things needs to be (re)discovered within education. It seems that the modern tendency to reduce human reality and human experience to a narrow area of specialisation, might be overcome by a hermeneutic invitation to see things in a wider, non-generalised, horizon. Reducing the sense of education to one of the aspects mentioned by Grondin means to make education something perhaps useful, effective, attractive because of the ‘ends and means’ technology, but at the same time senseless and lacking life, spirit, inspiration and taste. The sense of education is to be uncovered/ discovered and not merely imposed and then assimilated. However, education needs – paradoxically – a kind of repetition and imitation comparable to the experience full of listening to the sounds and words in the process of uttering something. It is not the same as the reproduction or duplication of content. That is why in education the interpreter’s fine inner ear is needed. It is needed not in order to replace the content with something elusive, but rather to regain – thanks to this sensual elusiveness – a sense of the content and its voice. The importance of the voice is that in listening out for it an encounter with something different from our own particularity is possible.
Źródło:
Kwartalnik Pedagogiczny; 2015, 60(2 (236)); 30-55
0023-5938
Pojawia się w:
Kwartalnik Pedagogiczny
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Inwieweit sind Geschmacksbezeichnungen als figurativ einzustufen? – Eine Untersuchung auf der Basis des Deutschen und Polnischen
To what Extent Can Taste Descriptions Be Classified as Figurative? – The Case of German and Polish
Autorzy:
Staniewski, Przemysław
Powiązania:
https://bibliotekanauki.pl/articles/458581.pdf
Data publikacji:
2019
Wydawca:
Uniwersytet Wrocławski. Oficyna Wydawnicza ATUT – Wrocławskie Wydawnictwo Oświatowe
Tematy:
Geschmackswahrnehmung
wörtliche Sprachverwendung
figurative Sprachverwendung
Geschmacksadjektive
Metonymie
taste perception
literal language use
figurative language use
taste adjectives
metonymy
Opis:
Ziel des Beitrags ist festzustellen, welche Aspekte von Geschmackseindrücken auf wörtliche und welche auf figurative Art und Weise zum Ausdruck gebracht werden. Zunächst liegt die Aufmerksamkeit auf den philosophischen, erkenntnistheoretischen und neurophysiologischen Fragestellungen im gustatorischen Bereich. Dies führt zu der Schlussfolgerung, dass der Geschmackssinn auf zweierlei Art und Weise betrachtet werden kann: der Geschmack im engeren und im weiteren Sinne. Darauf folgt die Herausstellung des semantischen Rahmens für die gustatorische Wahrnehmung, wobei das Hauptaugenmerk auf die drei grundlegenden Wahrnehmungsparameter gelegt wird – die hedonische Valenz, Intensität und Qualität. Der empirische Teil zeigt auf der Basis der adjektivischen Kookkurrenzen mit den Lexemen Geschmack und smak in deutschen und polnischen Korpora, wie die oben genannten Parameter versprachlicht werden. Hier stellen sich in diesen drei Wahrnehmungsbereichen zusätzliche Untergruppen heraus.
The paper aims to show which aspects of gustatory perception are talked about literally and/or figuratively. First, attention has been paid to philosophical, epistemological and neurophysiological issues of taste perception. This led to the conclusion that the sense of taste should be viewed in two ways: taste in the narrow (taste) and wide (flavour) sense. Subsequently, the gustatory perception frame has been established, whereas attention has been especially drawn to the three fundamental perceptual parameters – hedonic value, intensity and quality. The empirical part of the paper shows based on the analysis of the adjectival cooccurrences of the lexemes Geschmack and smak in German and Polish corpora, how the above-mentioned parameters can be talked about whereas they have been further divided into additional subgroups.
Źródło:
Linguistische Treffen in Wrocław; 2019, 15; 233-247
2084-3062
2657-5647
Pojawia się w:
Linguistische Treffen in Wrocław
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
« Faut-il nécessairement que la beauté s’ignore pour ne rien perdre de son éclat ? » : le goût et la grâce dans Le Piccinino de George Sand
Autorzy:
Tonnerre, Olivier
Powiązania:
https://bibliotekanauki.pl/articles/559932.pdf
Data publikacji:
2018
Wydawca:
Uniwersytet Wrocławski. Oficyna Wydawnicza ATUT – Wrocławskie Wydawnictwo Oświatowe
Tematy:
grace
nobility
aristocracy
George Sand
taste
heredity
Opis:
« Faut-il nécessairement que la beauté s’ignore pour ne rien perdre de son éclat ? » : Good Taste and Grace in George Sand’s Le Piccinino In Histoire de ma vie, George Sand claims that the main reason she wrote Le Piccinino (1847) was so that she could present her views on the nobility in three central chapters. While using the discourse of the nobility on itself, in particular when it comes to the relationship between heredity and aristocratic memory, she also subverts this discourse by democratizing the relationship between memory and lineage. The rest of the novel offers many representations of noblewomen and noblemen, who all seem to share a specific trait: good taste and grace of manners, whose degree seems to accurately represent their position in society. This essay will explore these two facets of the nobility and the way in which they conspire to display an aura of natural superiority, while simultaneously being undermined by Sand’s very personal opinion, as she strives to dispel this long-lasting illusion.
Źródło:
Orbis Linguarum; 2018, 50; 361-371
1426-7241
Pojawia się w:
Orbis Linguarum
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Rola stylów poznawczych w odbiorze bodźców smakowych
Autorzy:
Złotogórska, Agata
Szäefer, Agata
Powiązania:
https://bibliotekanauki.pl/articles/1177627.pdf
Data publikacji:
2015
Wydawca:
Uniwersytet Kazimierza Wielkiego w Bydgoszczy
Tematy:
cognitive style
heuristic
sensory sensitivity
taste
vision
Opis:
Summary. Little is known about cognitive mediators of colour-flavour perception when they are atypically combined. We explored the possibility that cognitive style and sensory sensitivity may act as intermediaries and might explain interpersonal differences in making heuristic decision based on visual cues. 55 participants (M = 21.42; SD = 2.12) were ask to complete two questionnaires. Afterwards they were presented with three coloured samples of sweetened milk and asked to select perceived flavour. Almost all participants used visual cue in determining what flavour the beverage was at least in one sample. Neither reflection nor self-awareness did significantly relate to correct recognition of the flavour. Nevertheless negative significant association was found between sensory sensitivity and self-awareness (rho = -0.40; p < 0.01).The results also indicate that women more frequently made heuristic decisions. Findings confirm that the importance of visually acquired information exceeds that from other senses. The results indicate that people either focus on their inside or on the environment.
Źródło:
Polskie Forum Psychologiczne; 2015, XX, 2; 244-260
1642-1043
Pojawia się w:
Polskie Forum Psychologiczne
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Kicz - przegląd koncepcji teoretycznych i propozycja definicji do celów badawczych
Kitsch - A Review of Theoretical Approaches and a Proposed Definition for Research Use
Autorzy:
Żuchowska, Gabriela
Powiązania:
https://bibliotekanauki.pl/articles/985748.pdf
Data publikacji:
2013-03-01
Wydawca:
Polska Akademia Nauk. Czytelnia Czasopism PAN
Tematy:
kitsch
fashion
consumption
taste
kicz
moda
konsumpcja
gust
Opis:
Kitsch, as a phenomenon belonging to the domain of low culture, is today rather a subject for essayists and public discourse than for academic investigation. The very definition of kitsch has a pejorative sound. The author, however, tackles the theoretical questions related to the phenomenon and extensively discusses several ideas (including those of Hermann Broch and Abraham Moles) that are helpful in defining the concept of kitsch. She suggests an operational definition which could prove useful in social research, particularly research devoted to broader issues of consumerism or popular culture. With these goals in mind, she chooses those connotations of the concept of ‘kitsch’ that are signs of the special relation between the world of material things and consumption styles.
Źródło:
Kultura i Społeczeństwo; 2013, 57, 1; 131-151
2300-195X
Pojawia się w:
Kultura i Społeczeństwo
Dostawca treści:
Biblioteka Nauki
Artykuł

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