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A preliminary comparison of Cantonese and American‐English as taste languages
Author(s) -
O'Mahony Michael,
Tsang Teresa
Publication year - 1980
Publication title -
british journal of psychology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.536
H-Index - 92
eISSN - 2044-8295
pISSN - 0007-1269
DOI - 10.1111/j.2044-8295.1980.tb01739.x
Subject(s) - taste , psychology , american english , linguistics , set (abstract data type) , vocabulary , monosodium glutamate , descent (aeronautics) , chinese americans , communication , ethnic group , chemistry , food science , sociology , anthropology , neuroscience , philosophy , computer science , programming language , engineering , aerospace engineering
Groups of monolingual American‐English speaking Americans of Chinese descent were compared with Cantonese/American‐English bilingual Chinese living in America to examine their taste descriptions for a set of aqueous solutions. Cantonese, unlike other languages, did not appear to differ greatly from American‐English in its general taste descriptive strategy and depth of vocabulary, although Cantonese speakers had a tendency to use ‘glutamic’ as a descriptive term for monosodium glutamate.