ETIOLOGICAL TERMSIn traditional Chinese medicine, etiology is commonly called "cause of disease". The various factors that may cause disease are called "pathogenic factors". In the past they were c...ETIOLOGICAL TERMSIn traditional Chinese medicine, etiology is commonly called "cause of disease". The various factors that may cause disease are called "pathogenic factors". In the past they were classified into three categories: "exogenous factors", "endogenous factors", and "non-exo-endogenous factors". In the modern textbooks this tri-causal hypothesis is not so widely used, while a new classification has been developed.展开更多
Blood in Western medicine and血〔xue〕inTCM refer to the same substance,but some writ-ers insisted the use of xue or hsueh for TCM be-cause the latter’s knowledge about blood is differ-
We name colors of foods with great ease. This process is conventionalized through our cultures and our biological dictates. People identify food colors through words that are again highly constrained. Embodiment of ex...We name colors of foods with great ease. This process is conventionalized through our cultures and our biological dictates. People identify food colors through words that are again highly constrained. Embodiment of experience and perception deals with these constraints to make color term use a cognitively economical mechanism, keeping numbers of concepts in mind through categorial conceptualization in long term memory. The parallel process that puts together our linguistic and visual information, allows the individual to map a correspondence between the two frames. The result of this mapping is a ＂cognitive color＂ in long term color memory. This paper presents an experiment in triggering long term memory and the response results. The objective was to verify whether individuals＇ cognitive color of well known foods, both raw and cooked, that they had just identified with Natural Color System （NCS） color samples, would be predominantly a primary basic color term, a secondary basic color term, or a complete descriptive utterance. The name used to communicate a desired signification is accessed through the judgement of similarity and difference with a point of reference. In this case, the food color vantage represents the cognitive color remembered.展开更多
Studies of metaphor and color metaphor have always been a hot topic over the past decades, on which researches have been done a lot. However, the emotion metaphor of color sources has not been that popular. Therefore,...Studies of metaphor and color metaphor have always been a hot topic over the past decades, on which researches have been done a lot. However, the emotion metaphor of color sources has not been that popular. Therefore, from the viewpoint of conceptual metaphor theory, the author intends to conduct a comparative study of English and Chinese emotion metaphor in terms of basic color sources based on data from dictionaries, which is of theoretical and practical value.展开更多
文摘ETIOLOGICAL TERMSIn traditional Chinese medicine, etiology is commonly called "cause of disease". The various factors that may cause disease are called "pathogenic factors". In the past they were classified into three categories: "exogenous factors", "endogenous factors", and "non-exo-endogenous factors". In the modern textbooks this tri-causal hypothesis is not so widely used, while a new classification has been developed.
文摘Blood in Western medicine and血〔xue〕inTCM refer to the same substance,but some writ-ers insisted the use of xue or hsueh for TCM be-cause the latter’s knowledge about blood is differ-
文摘We name colors of foods with great ease. This process is conventionalized through our cultures and our biological dictates. People identify food colors through words that are again highly constrained. Embodiment of experience and perception deals with these constraints to make color term use a cognitively economical mechanism, keeping numbers of concepts in mind through categorial conceptualization in long term memory. The parallel process that puts together our linguistic and visual information, allows the individual to map a correspondence between the two frames. The result of this mapping is a ＂cognitive color＂ in long term color memory. This paper presents an experiment in triggering long term memory and the response results. The objective was to verify whether individuals＇ cognitive color of well known foods, both raw and cooked, that they had just identified with Natural Color System （NCS） color samples, would be predominantly a primary basic color term, a secondary basic color term, or a complete descriptive utterance. The name used to communicate a desired signification is accessed through the judgement of similarity and difference with a point of reference. In this case, the food color vantage represents the cognitive color remembered.
文摘Studies of metaphor and color metaphor have always been a hot topic over the past decades, on which researches have been done a lot. However, the emotion metaphor of color sources has not been that popular. Therefore, from the viewpoint of conceptual metaphor theory, the author intends to conduct a comparative study of English and Chinese emotion metaphor in terms of basic color sources based on data from dictionaries, which is of theoretical and practical value.
