Sensory Modalities Vocabulary in Culinary Shows (based on the American TV series 'MasterChef')

Drozdova A. Sensory Modalities Vocabulary in Culinary Shows (based on the American TV series 'MasterChef') : bachelor’s thesis : 035 Philology / supervised by Borysovych O. Kyiv, 2025. 86 p.

This study examines the lexico-semantic characteristics of sensory modalities vocabulary in culinary show discourse, focusing on the popular TV program MasterChef (Season 10). Sensory vocabulary is essential for conveying impressions of taste, texture, aroma, temperature, and visual appeal—especially in media contexts where direct sensory engagement is absent, and verbal or visual cues must compensate for the lack of physical perception. The object of this study is sensory modalities vocabulary in contemporary English, while the subject is its functional use and pragmatic role in culinary shows. The aim is to analyze its conceptualization, classification, and dominant lexical-semantic models as they are employed in televised food discourse.
The empirical base includes 500 instances of usage drawn from the show, encompassing 116 distinct sensory-related lexical units. These are analyzed using lexical-semantic analysis, discourse analysis, and basic quantitative methods to identify prevailing trends, communicative strategies, and patterns of audience engagement. The research shows how sensory vocabulary helps structure perception, evoke emotions, and support the narrative and aesthetic dimensions of culinary discourse. In addition, the study highlights how metaphor, intensification, and evaluative vocabulary are used to dramatize taste and create a vivid sensory image for the audience.
The findings demonstrate that such language is not only descriptive but also persuasive and performative, contributing to the show's entertainment value and emotional impact. This research contributes to the fields of sensory linguistics, media discourse studies, and professional communication by providing a framework for understanding how language mediates sensory experience in media. The results can be further applied to translation studies, marketing language, and discourse design in digital food media.