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Language does provide support for basic tastes

  • Asifa Majid (a1) and Stephen C. Levinson (a1)
Abstract
Abstract

Recurrent lexicalization patterns across widely different cultural contexts can provide a window onto common conceptualizations. The cross-linguistic data support the idea that sweet, salt, sour, and bitter are basic tastes. In addition, umami and fatty are likely basic tastes, as well.

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This list contains references from the content that can be linked to their source. For a full set of references and notes please see the PDF or HTML where available.

A. F. Chamberlain (1903) Primitive taste words. American Journal of Psychology 14:146–53.

K. Ikdea (1909/2002) New seasonings. Chemical Senses 27:847–49.

B. Lindemann , Y. Ogiwara & Y. Ninomiya (2002) The discovery of umami. Chemical Senses 27:843–44.

M. O'Mahony , M. Goldenberg , J. Stedmon & J. Alford (1979) Confusion in the use of the taste adjectives ‘sour’ and ‘bitter’. Chemical Senses 4:301–18.

T. Regier , P. Kay & R. S. Cook (2005) Focal colors are universal after all. Proceedings of the National Academy of Science 102(23):8386–91.

T. Regier , P. Kay & N. Khetarpal (2007) Color naming reflects optimal partitions of color space. Proceedings of the National Academy of Sciences 104:1436–41.

B. J. Tepper & R. J. Nurse (1997) Fat perception is related to PROP taster status. Physiology & Behavior 61:949–54.

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Behavioral and Brain Sciences
  • ISSN: 0140-525X
  • EISSN: 1469-1825
  • URL: /core/journals/behavioral-and-brain-sciences
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