中国菜名的认知语义研究

发布时间：2018-07-27 13:15

【摘要】：中国是享誉世界的美食王国,中国人对吃的重要性的认识始终贯穿中国文明的历史长河。中国人非常重视菜肴的命名,认为一个美妙的菜名,既是菜品生动的广告词,也是菜肴自身的一个有机组成部分,可以愉悦精神,满足心理上的需要。中国菜名的学问博大精深,它作为饮食文化的一部分深深地扎根于中国传统文化。在这个新的世纪,中国将继续扩大对外开放,进一步改革以展示其新型的迷人形象,在国际舞台上发挥更大的作用。我们将介绍更多的中国传统文化,促进其他国家之间互相交流,加强中国人民与世界人民的友谊。在这样一个大背景下,中餐菜名的研究越来越引起人们的重视。目前大多数的研究者集中在对中国菜名的翻译工作中。除此之外,现存对菜名的研究是在某一理论基础上的认识,或是对单菜系菜名的研究,没有把八大菜系菜肴名称集中汇总当成一种语言现象来看待,进行全面的系统的研究。此外,还没有哪一个研究系统连贯地讨论过下面这两个相互联系的问题：中国菜名是如何形成的?它的语义结构模式是什么样的?因此,基于已有的研究,本文以中国八大菜系菜谱名作为研究对象,旨在系统地分析中国菜名的认知语义结构,并尝试以认知语言学的认知三观,即经验观、突显观和注意观为框架来阐释菜名的命名,以期对中国菜名的进一步研究有所贡献。本文分五章,其中第一章是引言。第二章回顾了之前学者对中国菜名的研究。主要有三种视角,即文化视角,功能视角以及在翻译研究的视角。相比较之前的研究,本文的独特视角可以明显发现,因为本文从认知语言学的角度,讨论中国菜名的命名特征和中国菜名的语义结构。一些基本的原则和概念将在第三章中介绍。第三章介绍理论基础。本章主要列举了认知三观的基本概念,即经验观,突显观和注意观。此外,第三章分析了中国菜名和这些理论之间的关系。第四章对中国菜名的认知解释。本章节阐释了中国菜名的命名特征和语义结构。作者认为菜名的命名不是任意的,而是有动机的。菜名涉及到七个语义成分,即生产/发明者,材料,地点,性质,烹调方法,喜闻乐见的物体(动物和植物)。本章节引用了自建语料库中的典型例子进行具体分析说明。同时,本章节探讨了中国菜名的语义结构。第五章是结束语。这一章概述了本文中的一些主要发现,阐述了本研究的理论价值和实践意义。同时,也指出了本研究的一些局限性,并为进一步的研究提出了一些可能的研究问题。
[Abstract]:China is a world famous gourmet kingdom. Chinese people's understanding of the importance of eating has been running through the history of Chinese civilization. Chinese people attach great importance to the naming of dishes, think that a wonderful food name is not only a vivid advertisement of dishes, but also an organic part of the dishes themselves, can be pleasant spirit, to meet the psychological needs. As a part of food culture, Chinese food name is deeply rooted in Chinese traditional culture. In this new century, China will continue to open wider to the outside world, further reform to show its new charming image, and play a greater role on the international stage. We will introduce more Chinese traditional cultures, promote exchanges between other countries, and strengthen the friendship between the Chinese people and the people of the world. Under such a background, the research of Chinese food name has attracted more and more attention. At present, most researchers focus on the translation of Chinese cuisine names. In addition, the existing research on the menu name is based on a certain theory, or the study of the single dish name, does not take the summary of the menu name of the eight major dishes as a linguistic phenomenon, and carries on a comprehensive and systematic study. Moreover, none of the research systems has consistently discussed the following two interrelated questions: how did the Chinese dish name come into being? What is its semantic structure pattern? Therefore, based on the existing research, this paper takes the name of eight major Chinese cuisine as the object of study, aiming to systematically analyze the cognitive semantic structure of the Chinese cuisine name, and tries to use the cognitive three perspectives of cognitive linguistics, that is, the empirical view, to analyze the cognitive semantic structure of the Chinese cuisine name. The concept of prominence and attention is used as the framework to explain the naming of dish names in order to contribute to the further study of Chinese food names. This paper is divided into five chapters, the first chapter is the introduction. The second chapter reviews the previous researches on Chinese dish names. There are three main perspectives, namely, cultural perspective, functional perspective and perspective in translation studies. Compared with previous studies, the unique perspective of this paper can be clearly found, because from the perspective of cognitive linguistics, this paper discusses the naming characteristics of Chinese cuisine names and the semantic structure of Chinese dish names. Some basic principles and concepts will be introduced in Chapter 3. Chapter three introduces the theoretical basis. This chapter mainly enumerates the basic concepts of cognitive three views, namely, experience view, salience view and attention view. In addition, the third chapter analyzes the relationship between Chinese food names and these theories. The fourth chapter is the cognitive explanation of Chinese food name. This chapter explains the naming characteristics and semantic structure of Chinese cuisine names. The author believes that the name of the dish is not arbitrary, but motivated. The name of the dish involves seven semantic ingredients, namely, production / inventor, material, location, nature, cooking methods, and favorite objects (animals and plants). In this chapter, some typical examples of self-built corpus are cited for specific analysis. At the same time, this chapter discusses the semantic structure of Chinese dish names. The fifth chapter is the conclusion. This chapter summarizes some main findings in this paper, and expounds the theoretical value and practical significance of this study. At the same time, some limitations of this study are pointed out, and some possible problems for further research are put forward.
【学位授予单位】：西南大学
【学位级别】：硕士
【学位授予年份】：2013
【分类号】：H136

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