Original scientific paper

https://doi.org/10.22210/suvlin.2017.083.02

The concept of ‘taste’in formation of Croatian and Turkish lexicon: A contrastive analysis

Ida Raffaelli ; Faculty of Humanities and Social Sciences, Zagreb
Barbara Kerovec ; Faculty of Humanities and Social Sciences, Zagreb

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.

Keywords

the concept of ‘taste’; lexicalization patterns; morphosemantic fields; conceptual mappings; Croatian language; Turkish language

Hrčak ID:

184922

URI

https://hrcak.srce.hr/184922

Publication date:

21.7.2017.

Article data in other languages: croatian

Visits: 1.563 *