汉韩基本味觉词对比研究
发布时间：2019-03-01 20:39
【摘要】：饮食跟我们日常生活有很密切的关系,我们吃饭的时候,一边吃一边谈菜的味道。因为有味觉我们知道菜的味道,味觉是人们的一种生理反应,同时这种味觉的生理反应也和其它的生理反应及心理反应有着非常密切的关系,因而语言里面的味觉词除了表达味道以外,还表达多种跟生理、心理有关的意义,还反映了我们的感情。同时,由于思维方式和文化的差异,不同语言中味觉词所表示出来的生理、心理反应及感情色彩也都不一样。 本文通过汉语和韩语味觉词对比研究,比较了汉语和韩语的基本味觉词的构词能力,并以隐喻理论为基础比较了汉韩基本味觉词的异同。然后基于对比研究,通过问卷调查和考察HSK动态作文语料库中韩国学习者汉语基本味觉词的输出,探讨了韩国留学生对汉语味觉词的习得情况、偏误以及学习味觉词的难点。 本文正文一共分五章： 第一章,引言。 第二章,综述了前人对味觉词的研究,从汉语味觉词研究、韩语味觉词研究和汉韩味觉词对比研究三个方面梳理了汉韩味觉词研究的成果。 第三章,分析了汉韩味觉词的构词能力。将味觉词分为“基本味觉词”、“基本味觉词+基本味觉词”、“基本味觉词+其他成分”三种形式进行了汉韩对比研究。 第四章,基于隐喻理论,比较了汉韩味觉词的意义。阐释了不同隐喻方式和途径对汉韩基本味觉词词义发展的影响并比较了两种语言中味觉词隐喻方式和词义结构的异同。 第五章,通过HSK语料库统计和问卷调查,探讨了韩国留学生对味觉词习得情况。根据调查统计,找出韩国学习者学习汉语味觉词的难点。 最后是结语,总结全文。
[Abstract]:Diet is closely related to our daily life. We eat and talk about the taste of food. Because there is taste, we know the taste of vegetables, taste is a physiological response of people, at the same time, the physiological response of taste is also closely related to other physiological and psychological responses. Therefore, the taste words in the language not only express the taste, but also express a variety of physiological and psychological significance, but also reflect our feelings. At the same time, because of the difference of thinking mode and culture, the physiological, psychological reaction and emotional color expressed by taste words in different languages are also different. Through a contrastive study of Chinese and Korean taste words, this paper compares the word-forming abilities of basic taste words between Chinese and Korean, and compares the similarities and differences of basic taste words between Chinese and Korean based on the metaphorical theory. Then, based on the contrastive study, this paper investigates the output of Korean learners' basic Chinese taste words from the HSK dynamic composition corpus, and discusses the acquisition of Chinese taste words, errors and difficulties in learning them by Korean students. The main text of this paper is divided into five chapters: chapter one, introduction. In the second chapter, the author summarizes the previous studies on taste-conscious words, and combs the achievements of Chinese-Korean taste-conscious words from three aspects: Chinese taste-conscious words, Korean-Korean taste-conscious words and Chinese-Korean flavor-conscious words. In the third chapter, the author analyzes the word-forming ability of Chinese and Korean taste-conscious words. This paper makes a contrastive study between Chinese and Korean by dividing taste words into three forms: "basic taste words" and "other components of basic taste sense words". Chapter four, based on metaphorical theory, compares the meaning of Chinese and Korean sense words. This paper expounds the influence of different metaphorical ways on the development of the meaning of basic taste words in China and Korea, and compares the similarities and differences between the metaphorical modes and the semantic structures of the two languages. Chapter five, through HSK corpus statistics and questionnaire survey, discusses the acquisition of taste words by Korean students. According to the survey statistics, find out the difficulties of Korean learners learning Chinese taste words. Finally is the conclusion, summarizes the full text.
【学位授予单位】：复旦大学
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：H136;H55
本文编号：2432782
[Abstract]:Diet is closely related to our daily life. We eat and talk about the taste of food. Because there is taste, we know the taste of vegetables, taste is a physiological response of people, at the same time, the physiological response of taste is also closely related to other physiological and psychological responses. Therefore, the taste words in the language not only express the taste, but also express a variety of physiological and psychological significance, but also reflect our feelings. At the same time, because of the difference of thinking mode and culture, the physiological, psychological reaction and emotional color expressed by taste words in different languages are also different. Through a contrastive study of Chinese and Korean taste words, this paper compares the word-forming abilities of basic taste words between Chinese and Korean, and compares the similarities and differences of basic taste words between Chinese and Korean based on the metaphorical theory. Then, based on the contrastive study, this paper investigates the output of Korean learners' basic Chinese taste words from the HSK dynamic composition corpus, and discusses the acquisition of Chinese taste words, errors and difficulties in learning them by Korean students. The main text of this paper is divided into five chapters: chapter one, introduction. In the second chapter, the author summarizes the previous studies on taste-conscious words, and combs the achievements of Chinese-Korean taste-conscious words from three aspects: Chinese taste-conscious words, Korean-Korean taste-conscious words and Chinese-Korean flavor-conscious words. In the third chapter, the author analyzes the word-forming ability of Chinese and Korean taste-conscious words. This paper makes a contrastive study between Chinese and Korean by dividing taste words into three forms: "basic taste words" and "other components of basic taste sense words". Chapter four, based on metaphorical theory, compares the meaning of Chinese and Korean sense words. This paper expounds the influence of different metaphorical ways on the development of the meaning of basic taste words in China and Korea, and compares the similarities and differences between the metaphorical modes and the semantic structures of the two languages. Chapter five, through HSK corpus statistics and questionnaire survey, discusses the acquisition of taste words by Korean students. According to the survey statistics, find out the difficulties of Korean learners learning Chinese taste words. Finally is the conclusion, summarizes the full text.
【学位授予单位】：复旦大学
【学位级别】：硕士
【学位授予年份】：2012
【分类号】：H136;H55
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