汉韩基本味觉词认知语义对比研究

发布时间：2018-05-26 18:35

本文选题：基本味觉词 + 认知　；参考：《中央民族大学》2012年硕士论文

【摘要】：本文以汉语和韩语中共有的五个基本味觉词(“酸-(?)”,“甜-(?),“苦-(?)”,“辣-(?)”,“咸-(?)”)为研究对象,以《现代汉语词典(第五版)》、《古今汉语词典》、《现代汉语规范词典》以及《(?)》、《(?)》、《(?)》中对汉韩味觉词的词典释义内容为根据,结合对比语言学、认知语言学、文化语言学的相关理论方法,集中对汉韩基本味觉词的认知语义进行了系统、全面的对比研究。从文章的结构来看,全文共分为五章：第一章是绪论,主要包括本文的研究目、研究意义、相关研究动态以及本文的研究内容与研究方法。第二章是对认知语言学理论的简单介绍及其在味觉词语义发展方面的应用情况介绍,包括认知理论中本文将运用到的隐喻理论的属性与通感理论的属性以及味觉词在隐喻和通感方面的投射表现。第三章是对一些相关概念的界定,包括对味觉属性的探讨,味觉词概念的界定,以及对汉语基本味觉词和韩语基本味觉词的界定。第四章是对汉韩基本味觉词认知语义方面的系统分析与对比,文中结合认知语义学中隐喻认知机制和通感投射机制对味觉词的文化含义进行了系统的对比分析。由于人类都具有共同的味觉和味觉生理机制,而且人类在认知方式上也存在一定的共性,汉韩两种语言中基本味觉词的认知语义发展呈现出了很多共同的特性。即,人们都会将对味觉的认知由味觉域投射到味觉以外的生理感觉域,再由其他生理感觉域投射到心理情感域、社会生活域、性格特征方面等等。但又因为汉韩两种语言的词汇形态上表现出的差异和味觉词本身所具有的模糊性,使汉韩基本味觉词的认知语义产生了一些差异。汉语以字组词的构词方式十分灵活,在汉语中有大量的词汇是由基本味觉词与其他词汇组合而成的,这些词汇中基本味觉词的认知语义也得到了相应领域的延伸,这是韩语味觉词中不常见的一大特征。又因为味觉词本身的内涵具有不确定性,人们在将味觉和其他感受进行模糊类比时必然导致程度、方向等方面的差异。第五章是结论。总之,通过对汉、韩两种语言基本味觉词的认知语义方面的分析与对比,不仅可以加深两种语言基本味觉词的特点认知,同时,还可以对两个民族的历史文化、生活习惯、思维方式性格特征等都有一定的认识,这对于跨文化交流,第二语言教学以及汉韩基本味觉词的等值翻译,也具有一定的现实意义。
[Abstract]:In this paper, five basic taste words ("sour", "sweet", "bitter", "hot"), "salty" and "salty" are used in both Chinese and Korean. In order to study the contents of Chinese and Korean taste words in Modern Chinese Dictionary (Fifth Edition), Ancient and Modern Chinese Dictionary, Modern Chinese Standard Dictionary and Modern Chinese Standard Dictionary, and Chinese and Korean taste words, and combining with contrastive linguistics, cognitive linguistics, The relevant theories and methods of cultural linguistics focus on the cognitive semantics of Chinese and Korean basic taste words. From the structure of the article, the full text is divided into five chapters: The first chapter is the introduction, including the research items, research significance, related research trends, research content and research methods. The second chapter is a brief introduction to the theory of cognitive linguistics and its application in the development of the meaning of taste words. It includes the attributes of metaphor theory and synaesthesia theory, and the projection of taste words in metaphor and synaesthesia. The third chapter is the definition of some related concepts, including the discussion of the attributes of taste, the definition of the concept of taste words, as well as the definition of Chinese basic taste words and Korean basic taste words. The fourth chapter is a systematic analysis and comparison of the cognitive semantics of the Chinese and Korean basic taste words, and a systematic comparative analysis of the cultural meaning of taste words in combination with the cognitive mechanism of metaphorical cognition and synaesthesia projection in cognitive semantics. Because human beings have the same taste and taste physiological mechanism, and there are some commonness in cognitive style, the cognitive semantic development of basic taste words in both Chinese and Korean shows many common characteristics. That is to say, people will project the cognition of taste from taste domain to physiological sensory field other than taste, and then from other physiological sensory domain to psychological and emotional domain, social life domain, personality characteristics and so on. However, there are some differences in the cognitive semantics of the basic taste words between Chinese and Korean because of the differences in the lexical morphology and the ambiguity of the taste words themselves. The formation of words in Chinese is very flexible. In Chinese, a large number of words are composed of basic taste words and other words. The cognitive semantics of basic taste words in these words have also been extended in the corresponding fields. This is an unusual feature of Korean taste words. Because the connotations of taste words are uncertain, people will inevitably lead to differences in degree and direction when making fuzzy analogy between taste sense and other feelings. Chapter five is the conclusion. In a word, by analyzing and comparing the cognitive and semantic aspects of the basic taste words in Chinese and Korean, we can not only deepen the characteristics of the two basic taste words, but also have a better understanding of the history, culture and living habits of the two peoples. There is a certain understanding of the characteristics of the mode of thinking, which is also of practical significance for cross-cultural communication, second language teaching and equivalent translation of Chinese and Korean basic taste words.
【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】：H13;H55

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