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Analytic Coding

This analytic coding resource delves deeply into the intricate details of pizza, employing a conceptual vocabulary framework influenced by the research of Anne Svendsen and Andreas Hansen, as adapted by K. Morgan in 2013. It covers various aspects such as taste, color, shape, size, temperature, weight, and material composition. This comprehensive mind map offers a thorough understanding of pizza's characteristics, functional uses, and spatial properties, making it an invaluable tool for culinary studies and food analysis.

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Analytic Coding

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  1. Analytic Coding Mind Map – Food and Drink: Pizza (Whole) Expanded Analytic coding using conceptual vocabulary from the Basic Conceptual Systems Based on the work of Anne Svendsen and Andreas Hansen, adaptedby K. Morgan 2013.

  2. 14. Taste 2. Group 4. Number of Parts 5. Color(s) 3. Alive Not Alive 15. Function/Use What is it? 6. Shape(s) 13. Temperature Warm Room temperature Hot Boiling hot Cold Freezing cold 7. Size (compared to you) 11. Material (composition) 9. Position 8. Place Vertical HorizontalDiagonal 10. Weight (compared to you) 12. Surface Property

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