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Original scientific paper

Ida Raffaelli, This email address is being protected from spambots. You need JavaScript enabled to view it., Faculty of Humanities and Social Sciences, Zagreb

Barbara Kerovec, This email address is being protected from spambots. You need JavaScript enabled to view it., Faculty of Humanities and Social Sciences, Zagreb

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

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

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