How stable is the lexicon for perceptual experiences? This talk presents results on how the Trobrianders talk about taste and colour, and how these have changed over the years.

In 1904 Charles S. Myers published a paper on the taste vocabulary of the Torres Strait Islanders. In 2008 I continued fieldwork on the Trobriand Islands in Papua New Guinea with the aim of researching the Trobriand Islanders’ language of perception. Contrasting my findings on taste categories in Kilivila with Myers’ work reveals that many of his original results can still be verified. The Trobriand Islanders have never developed a sophisticated cuisine - and their simple ways of preparing their food is mirrored in their vocabulary on taste. However, some effects of globalization have reached the Trobrianders and get reflected in their taste vocabulary.

In 1983 I collected data on Kilivila colour terms. The second part of my talk compares these data with the data I collected 2008. Many of the predictions I made about the development of colour categories in 1983 were right. However, although the strategy to use colour terms that refer to the plants, fruits and soils used to make colours for dyeing grass-skirts does not play an important role any more, these colour terms are still used today.

Kilivila provides evidence that terms used for talking about colour and taste are relatively stable over time, with only a few effects of language change induced by language contact.