汉韩烹饪动词对比研究

发布时间：2018-04-09 16:39

  本文选题：烹饪词　切入点：语义分析　出处：《中央民族大学》2012年硕士论文

【摘要】：饮食与烹饪是人类文化中不可或缺的部分,中韩两国的烹饪文化具有各自的民族特色,而了解饮食词汇是了解饮食烹饪文化的关键一步。本文以实际烹饪书籍中出现的烧煮类加热烹饪动词为研究对象,在语义学及对比语言学的理论框架下对选取的烹饪动词进行语义分析,试图得出汉韩烹饪词的对译关系。 本文首先通过统计各烹饪词在烹饪书、烹饪技法书、分类词典及先行研究论文中的出现情况,选出出现频率较高的烹饪词,并将其视为常用烹饪词来进行研究。在对整个烹饪语义场进行语义分析时,根据烹饪时所需的不同的传热媒体,首先将烹饪词场分成了以“油”、“水”、“蒸汽”、“辐射热”、“烟”、“液体调味料”为传热媒体的A至F子场和不受传热媒体限制的G场,并对各子场进行逐一语义分析。通过词典释义和烹饪书中出现的实际例子对子场中的各个义位进行语义构成成分分析,并得出各子场的语义场分布图。在对每一个子场的义位进行语义分析并构出语义场分布图后,再基于这一分析结果,对汉韩烹饪词进行对比分析。通过对比发现,汉韩烹饪词的各个子场中都存在所属的义位,即没有语义场空缺情况。A至G场都存在相应的义位,同时还存在语义成分完全对应的一一对应烹饪词。除了相似点之外,汉韩烹饪语义场又表现出许多不同点。如每个子场的义位分布数量不同,且词的细化程度也不同等。导致这些异同点的原因可以追溯到两国间不同的饮食文化上。最后,再根据汉韩烹饪词的对比分析结果,对汉韩烹饪词的对译关系进行详细考察。分别对一一对应关系的翻译,部分对应关系的翻译及无对应关系的翻译进行探讨,并给出恰当有效的翻译方法。同时,对于目前词典释义的不足给出改善建议。 本论文的研究对两国的饮食文化交流,烹饪这一专门领域的翻译及互译词典的编纂有一定的现实意义。
[Abstract]:Diet and cooking is an indispensable part of human culture. The culinary culture of China and Korea has its own national characteristics, and understanding the vocabulary of diet is the key step to understand the culinary culture of diet.In this paper, we take the cooking verbs in the actual cooking books as the research object, analyze the selected cooking verbs in the framework of semantics and contrastive linguistics, and try to obtain the translation relationship between Chinese and Korean cooking words.In this paper, first of all, by counting the occurrence of cooking words in cookbooks, cookery techniques, classified dictionaries and previous research papers, the culinary words with high frequency are selected and considered as common cooking words to study.In semantic analysis of the whole cooking semantic field, according to the different heat transfer media needed in cooking, the cooking word field is first divided into "oil", "water", "steam", "radiant heat", "smoke".The "liquid condiment" is the A to F subfield of heat transfer medium and the G field which is not restricted by heat transfer medium. The semantic analysis of each sub-field is carried out one by one.The semantic components of each subfield are analyzed by lexicographic interpretation and practical examples in cooking books, and the semantic field distribution map of each sub-field is obtained.Based on the semantic analysis of each sub-field and the construction of semantic field distribution map, the comparative analysis of Chinese and Korean cooking words is carried out.By comparison, it is found that there are corresponding sememes in each sub-field of Chinese and Korean cooking words, that is, there are corresponding sememes in the absence of semantic field vacancy in .A to G fields, and there are also one-to-one corresponding culinary words with complete corresponding semantic components.In addition to similarities, the semantic field of Chinese and Korean cuisine shows many differences.For example, the number of sememes in each subfield is different, and the degree of refinement is different.The reasons for these similarities and differences can be traced back to the different eating cultures between the two countries.Finally, based on the comparative analysis of Chinese and Korean culinary words, the relationship between Chinese and Korean culinary words is investigated in detail.This paper probes into the translation of one-to-one correspondence relation, partial correspondence relation translation and non-correspondence relation translation, and gives appropriate and effective translation methods.At the same time, some suggestions are given to improve the definition of dictionaries.The study of this thesis is of practical significance to the exchange of food culture between the two countries, the translation of cooking as well as the compilation of dictionaries.
【学位授予单位】：中央民族大学
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：H146;H55

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