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Jeannette Nuessli Guth.

Affiliation 
Senior Science and Lecturer at ETH Zurich, Dept. Health Sciences and Technology, Consumer Behavior, Switzerland

Highest degree 
Dr. sc.tech., 1998, ETH Zurich, Food Science

Areas of specialization
General Sensory Science. Focus on sensory language

Institutional website
https://cb.ethz.ch/people/person-detail.jeannette-nuessli.html

Personal website
http://www.sensorysemantics.ch/ 

Email
jnuessli (at) ethz.ch
jeannette.nuessliguth (at) sensorysemantics.ch 

Research interests in the field of Linguistics of Food (LOF)
Sensory Semantics, Cross-Cultural Differences

Data and language(s) used in my data
Mainly German Data, also data in English, Italian, French, Spanish and Chinese

LOF-related publications 
  • Jeannette Nuessli Guth, Maren Runte: Sensorische Sprache im Fokus. Ein interdisziplinärer Austausch zu Geschmacksbeschreibungen. Publikation zum interdisziplinären Symposium. Museum Tinguely. S. 40-47, 2020.
  • Jeannette Nuessli Guth, Maren Runte: Odour Descriptions from a Language Perspective. In: Büttner, Andrea (Hrsg.): Handbook of Odour. Springer. S. 1013-1026, 2017.
  • Angelina Gmuer, Jeannette Nuessli Guth, Maren Runte und Michael Siegrist: From emotion to language: Application of a systematic, linguistic-based approach to design a food-associated emotion lexicon. In: Food Quality and Preference Volume 40, S. 77-86, 2015.
  • Nuessli, J., Escher, F: Sensorische Aspekte der Lebensmittelverarbeitung. In: Fehr, Johannes / Folkers, Gerd (Hgg.) Gefühle zeigen. Manifestationen emotionaler Prozesse. Zürich: Chronos. S. 435-443, 2009.
  • Péneau, S., Linke, A., Escher, F., Nuessli, J.: Freshness of fruits and vegetables: consumer language and perception. British Food Journal 111 (3). S. 243-256, 2009.
  • Linke, A., Nuessli, J. (Hgg.): Semantik der Sinne. Proceedings zur Tagung „Semantik der Sinne“ am 18. und 19. Juni 2004. Zürich, 2005.

Courses I have developed/taught on the Linguistics of Food or related topics
Sensory Language in the master course “Selected Topics in Food Sensory Science”, part of the Food Science curriculum at eth Zurich

Willingness to be a guest speaker (e.g., in a colleague’s class, at a symposium) 
Yes

Participation in other projects/special interest groups related to the Linguistics of Food 
Gebert-Rüf-Project called »Sensory Semantics and the Language of Taste« (SenS), 2008-2011.
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  • Home
  • Members
    • Marie-Louise Brunner
    • Hanwool Choe
    • Stefan Diemer
    • Kelsi Matwick
    • Keri Matwick
    • John Newman
    • Jeannette Nuessli Guth
    • Sofia Rüdiger
    • Maren Runte
    • Ana Tominc
    • Sally Wiggins-Young
  • Calls
  • Calendar