Mixology: A Martini Thesaurus for Bartenders
Indexing Language
Thesaurus
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Indexing Language
Mixology Thesaurus and ANSI/NISO Z39.19-2003 Standard
Single-Word vs. Multiword Descriptors
Limiting the Number of Compound Descriptors
Exception to Plural Count Nouns
Precoordination and Postcoordination
The Mixology Thesaurus has been specifically designed for bartenders working in a martini bar. We have therefore chosen terms that are part of the bartending lingo for two reasons: firstly, to enable bartenders to search effectively and efficiently and secondly, to allow this user group to update and maintain the thesaurus as needed. This thesaurus should not require input from specialized indexers. User warrant has informed our decisions except in those cases where there is no dedicated terminology. In those situations we have selected terms we think our users would be most likely to search under. For example, we found a plethora of exotic garnishes that we grouped under a term of our own making - “specialty garnishes.”
Type of Indexing Language
Our thesaurus is a combination of controlled language and natural language. Controlled language allows consistency throughout the thesaurus and anticipates future expansion. For example, while “shaken” and “stirred” are synonymous with martinis in popular culture, we have used "shaking" and "stirring" (in agreement with ANSI/NISO Z39.19- 2003 3.4.1.1) which are then compatible with other verbal nouns employed in the thesaurus (such as "layering" and "floating"). In such instances, to accommodate our users’ needs, we entered natural language (“shaken” and “stirred”) as non-preferred terms. The use of controlled language, moreover, allows for future expansion of the thesaurus to include bartenders’ manuals and other resources in addition to recipes. ANSI/NISO Z39.19-2003 section 3.6.4 explains instances where natural language can be elevated to controlled language status. Indeed, neologisms, slang, and jargon, “terms [which] often cover new concepts originating within a particular speciality, subculture, or social group...should be accepted as a descriptor.” For example, the term “straight up” – a well-known and commonly accepted bar phrase – is accepted as controlled vocabulary.
In many cases user warrant required us to use natural language descriptors. For example, the terms “chilled” and “rimmed” are used to describe martini qualities (adjectives) rather than martini preparation (verbs) and therefore diverge from ANSI/NISO Z39.19- 2003 3.4.1.1. Natural language meets the specialized needs of our users and thus enables facile searching and ongoing maintenance.
Mixology Thesaurus and ANSI/NISO Z39.19-2003 Standard
In Guidelines for the Construction, Format, and Management of Monolingual Thesauri, the National Information Standards Organization (ANSI/NISO) outlines a number of guidelines for creating thesauri. The analysis below explores especially pertinent instances wherein the Mixology Thesaurus either differs or agrees with ANSI/NISO standards.
3.1 - Single-Word vs. Multiword Descriptors
In accordance with ANSI/NISO standards, each descriptor in our thesaurus is either a single word or a compound term describing a single concept. For example, “on the rocks” – meaning a drink served over ice – is a compound term denoting one concept. In this instance, user warrant validates the use of a compound term.
3.2.1 - Parenthetical Qualifiers
In most cases we avoided the use of qualifiers and have only one instance wherein it was necessary to use parenthetical qualifiers. The term “sweet” in our thesaurus has two possible meanings: 1) sweet (wet) is the opposite of dry and refers to the quantity of vermouth in a martini; 2) sweet (sugary) is the saccharine taste associated with sugar. Other potential homographs and ambiguous terms, within the context of our thesaurus, have only one meaning. For example, “sour” refers to the taste of a martini as opposed to a mood that clearly does not apply to this context.
Scope notes in our thesaurus are used to define and clarify terms and are intentionally concise.
3.2.2.1 – Reciprocal Scope Notes
In some cases reciprocal scope notes have been provided to clarify a relationship between terms that are not related hierarchically. For example, dry and sweet (wet) are defined as opposites in their respective scope notes. However, in other cases, where terms are related hierarchically, reciprocal scope notes are unnecessary. For example, bitter is defined as a type of liqueur but the description for liqueur does not include reference to bitters.
3.4.2.1 – Limiting the Number of Compound Descriptors
The Mixology Thesaurus has a number of adjectives used as descriptors. The thesaurus diverges from ANSI/NISO standards in some cases. For example, a significant part of the thesaurus consists of tastes wherein a compound term, such as “sweet martinis” is redundant; in the context of this thesaurus taste clearly refers to the overall flavour of a martini. However, in the case of types of martinis it was necessary to add “martini” in order to clarify meaning of terms such as “classic,” “specialty,” and “international,” which could be confused with types of liqueurs, mixers, or garnishes.
3.5.1.1 – Exception to Plural Count Nouns
As per the standard, the majority of count nouns are in the plural with the exception of liquors, gins and vodkas. User warrant necessitates the use of “liquor,” “gin,” and “vodka” that are consistent with bartender terminology.
3.6.1.2 – Published Authorities
Spelling standards are consistent with the Oxford English Dictionary.
3.6.1.4 - Personal Authorities
Debra Holden, an award-winning bartender with seventeen years of experience working at the Gerard Lounge in the Sutton Place Hotel (Vancouver), was our subject expert for the Mixology Thesaurus. In cases where confusion arose, we used her input to determine the preferred descriptors.
3.6.4 – Neologisms, Slang, and Jargon
The Mixology Thesaurus uses slang and jargon terms when consistent with ANSI/NISO standards.
4.1.2 – Precoordination and Postcoordination
In keeping with ANSI/NISO standards, the Mixology Thesaurus is mainly designed for post-coordinate retrieval. Although the thesaurus contains some compound terms, none of them are pre-coordinated. The post-coordinated terms facilitate Boolean searches, and allow for greater flexibility in both searching and updating the thesaurus.
The Mixology Thesaurus contains three types of relationships: equivalence, hierarchical, and associative. Non-preferred terms (i.e., equivalent relationships) are indicated on the record of the preferred term by the abbreviation UF and are shown in italics within the alphabetic, hierarchical, and top term lists. Hierarchical relationships are indicated by the abbreviations BT (broader term) and NT (narrower term), while associative relationships are indicated by the abbreviation RT (related term). In cases where the preferred term differed from the bartending lingo, such as “shaking” instead of “shaken,” we have established an equivalence relationship to guide the user to the correct term within the thesaurus.
5.3.5 - Node Labels in Hierarchies
The Mixology Thesaurus utilizes node labels to group together orphan terms under a broader heading wherein the top term is not a descriptor. For example, <types of martinis> is used to bring together related but distinct terms such as "international martinis," "fruit martinis," and "celebrity martinis."
Within the already highly specialized context of this thesaurus, terminology does not exhibit a high level of specificity; rather, it strives for exhaustivity. The thesaurus needs to cover a wide range of mixing techniques, tastes, and types of martinis, and is therefore designed for high recall of martini recipes, rather than high precision. For example, types of liquor incorporate only the main categories of alcohol used in martinis, rather than naming brands or flavours.
The goal of the Mixology Thesaurus is to provide bartenders with an exhaustive list of martini recipes. Terms are therefore broad enough to facilitate a higher recall of records over precision.