Affiliation
Lecturer at ZHAW Zurich University of Applied Sciences, School of Applied Linguistics, Digital Linguistics
Highest degree
Doctor of Philosophy, 2015, University of Duisburg-Essen
Areas of specialization
Lexicography, Corpus Linguistics, Semantics of Taste
Institutional website
https://www.zhaw.ch/en/about-us/person/runm/
Website
Together with Jeannette Nuessli Guth: http://www.sensorysemantics.ch/
Email
Maren.Runte (at) zhaw.ch / maren.runte (at) sensorysemantics.ch
Research interests in the field of Linguistics of Food (LOF)
Semantics, Lexicology, Crosscultural Differences
Data and language(s) used in my data
Mainly German Data, also data in English, Italian, French, Spanish and Chinese
LOF-related publications
Courses you have developed/taught on the Linguistics of Food
Guest lecturer for selected topics in Food Sensory Science, 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
Lecturer at ZHAW Zurich University of Applied Sciences, School of Applied Linguistics, Digital Linguistics
Highest degree
Doctor of Philosophy, 2015, University of Duisburg-Essen
Areas of specialization
Lexicography, Corpus Linguistics, Semantics of Taste
Institutional website
https://www.zhaw.ch/en/about-us/person/runm/
Website
Together with Jeannette Nuessli Guth: http://www.sensorysemantics.ch/
Maren.Runte (at) zhaw.ch / maren.runte (at) sensorysemantics.ch
Research interests in the field of Linguistics of Food (LOF)
Semantics, Lexicology, Crosscultural Differences
Data and language(s) used in my data
Mainly German Data, also data in English, Italian, French, Spanish and Chinese
LOF-related publications
- (in print) »German Basic Taste Terms and their Identification«. Sonderband herausgegeben von Angelika Linke und Heike Behrens. In: Linguistik Online.
- (in print) zusammen mit Yvonne Ilg: »The Lexicographical Description of Taste Terms: An Approach for Semantically Complex Words«. Sonderband herausgegeben von Angelika Linke und Heike Behrens. In: Linguistik Online.
- (2020) together with Jeannette Nuessli Guth: »Sensorische Sprache im Fokus. Ein interdisziplinärer Austausch zu Geschmacksbeschreibungen.« Publikation zum interdisziplinären Symposium. Museum Tinguely. S. 40-47.
- (2017) »Der Geschmack von Schokolade. Über die Bedeutung von Assoziationen«. In: Perrin, Daniel/ Kleinberger, Ulla (Hgg,): Doing Applied Linguistics: Enabling Transdisciplinary Communication. Berlin/Boston: de Gruyter. S. 44-51.
- (2017) together with Jeannette Nuessli Guth: »Odour Descriptions from a Language Perspective«. In: Büttner, Andrea (Hrsg.): Handbook of Odour. Springer. S. 1013-1026.
- (2014) together with Angelina Gmür, Jeannette Nuessli Guth and 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. Elsevier. Volume 40, S. 77-86, 2015.
- (2010) together with Larissa Bieler: »Semantik der Sinne. Die lexikografische Erfassung von Geschmacksadjektiven«. In: Lexicographica, Bd. 26. S. 109-128.
Courses you have developed/taught on the Linguistics of Food
Guest lecturer for selected topics in Food Sensory Science, 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