Document Type : Research Paper
Authors
1 Department of Arabic Language and Literature, Bu-Ali Sina University, Hamedan, Tehran, Iran
2 Department of Arabic Language and Literature, Allameh Tabataba'i University, Tehran, Iran.
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Afrikaans
Albanian - shqipe
Arabic - العربیة
Armenian - Հայերէն
Azerbaijani - azərbaycanca
Basque - euskara
Belarusian - беларуская
Bengali - বাংলা
Bulgarian - български
Catalan - català
Chinese - 中文（简体中文）
Chinese - 中文 (繁體中文)
Croatian - hrvatski
Czech - čeština
Danish - dansk
Dutch - Nederlands
English
Esperanto - esperanto
Estonian - eesti
Filipino
Finnish - suomi
French - français
Galician - galego
Georgian - ქართული
German - Deutsch
Greek - Ελληνικά
Gujarati - ગુજરાતી
Haitian Creole - kreyòl ayisyen
Hebrew - עברית
Hindi - हिन्दी
Hungarian - magyar
Icelandic - íslenska
Indonesian - Bahasa Indonesia
Irish - Gaeilge
Italian - italiano
Japanese - 日本語
Kannada - ಕನ್ನಡ
Korean - 한국어
Latin - Lingua Latina
Latvian - latviešu
Lithuanian - lietuvių
Macedonian - македонски
Malay - Bahasa Melayu
Maltese - Malti
Norwegian - norsk
Persian - فارسی
Polish - polski
Portuguese - português
Romanian - română
Russian - русский
Serbian - Српски
Slovak - slovenčina
Slovenian - slovenščina
Spanish - español
Swahili - Kiswahili
Swedish - svenska
Tamil - தமிழ்
Telugu - తెలుగు
Thai - ไทย
Turkish - Türkçe
Ukrainian - українська
Urdu - اردو
Vietnamese - Tiếng Việt
Welsh - Cymraeg
Yiddish - יידיש
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The present study examines the cognitive aspects of Persian and Arabic languages in the domain of taste and its resulting product, flavors, with the aim of understanding part of the perception of Persian and Arabic speakers derived through the gustatory domain. In this context, the study conducts a cognitive analysis of expressions that reflect the influence of the physiological taste function of the tongue on spoken language. The research method is descriptive-analytical and is conducted within the framework of the cognitive semantics approach. The study of the data shows that: 1. The mentioned languages primarily utilize the gustatory domain to conceptualize the idea of "testing and evaluation" and its associated outcomes, such as feelings of satisfaction and pleasure or dissatisfaction and pain; 2. The cognitive reality of the gustatory domain appears different from the external and conventional reality of the sense of taste. Externally, tasting is a sensory and temporary experience where the sole receptor is the tongue, and it is only relevant to edible substances. However, the cognitive mechanism uses this physical-taste experience to understand and perceive the environment and abstract concepts, "tasting" many of our experiences and environmental phenomena! For example, tasting the words of others, as in «شیرینسخن» ("sweet-tongued"), or describing someone as «گوشتتلخ» ("bitter-fleshed"). In this cognitive mechanism, the tongue is not the only receptor of taste; hearing can also create a taste, as in «با این خبر کاممون تلخ شد» ("this news left a bitter taste in our mouth"), and the heart "tastes" the sweetness of union, as in «به کام دل رسید» ("it reached the heart's desire"). Moreover, tasting is not limited to edibles; the eyes can be "شور" ("salty"), temperament can be "تند" ("hot"), and the face can be "ترش" ("sour"). The importance of understanding the non-edible world through the lens of edibles is highlighted by the fact that the set of correspondences within these metaphors allows us to think about our experiences and the phenomena around us using the knowledge we have about flavors. For example, since "بانمکی" (being salty) is desirable, interacting with a person perceived as "بانمک" (salty) is also understood as pleasant and desirable. In this way, the "saltiness" of the person in question can overshadow other undesirable traits they may have, just as the "saltiness" of a type of food can make its harmful aspects seem appealing. In conclusion, flavor serves as a phenomenological and evaluative perspective on the nature of our experiences as a target domain
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