本文選題：基本味覺詞 + 認(rèn)知�。� 參考：《中央民族大學(xué)》2012年碩士論文

【摘要】：本文以漢語和韓語中共有的五個基本味覺詞(“酸-(?)”,“甜-(?),“苦-(?)”,“辣-(?)”,“咸-(?)”)為研究對象,以《現(xiàn)代漢語詞典(第五版)》、《古今漢語詞典》、《現(xiàn)代漢語規(guī)范詞典》以及《(?)》、《(?)》、《(?)》中對漢韓味覺詞的詞典釋義內(nèi)容為根據(jù),結(jié)合對比語言學(xué)、認(rèn)知語言學(xué)、文化語言學(xué)的相關(guān)理論方法,集中對漢韓基本味覺詞的認(rèn)知語義進行了系統(tǒng)、全面的對比研究。 從文章的結(jié)構(gòu)來看,全文共分為五章： 第一章是緒論,主要包括本文的研究目、研究意義、相關(guān)研究動態(tài)以及本文的研究內(nèi)容與研究方法。 第二章是對認(rèn)知語言學(xué)理論的簡單介紹及其在味覺詞語義發(fā)展方面的應(yīng)用情況介紹,包括認(rèn)知理論中本文將運用到的隱喻理論的屬性與通感理論的屬性以及味覺詞在隱喻和通感方面的投射表現(xiàn)。 第三章是對一些相關(guān)概念的界定,包括對味覺屬性的探討,味覺詞概念的界定,以及對漢語基本味覺詞和韓語基本味覺詞的界定。 第四章是對漢韓基本味覺詞認(rèn)知語義方面的系統(tǒng)分析與對比,文中結(jié)合認(rèn)知語義學(xué)中隱喻認(rèn)知機制和通感投射機制對味覺詞的文化含義進行了系統(tǒng)的對比分析。由于人類都具有共同的味覺和味覺生理機制,而且人類在認(rèn)知方式上也存在一定的共性,漢韓兩種語言中基本味覺詞的認(rèn)知語義發(fā)展呈現(xiàn)出了很多共同的特性。即,人們都會將對味覺的認(rèn)知由味覺域投射到味覺以外的生理感覺域,再由其他生理感覺域投射到心理情感域、社會生活域、性格特征方面等等。但又因為漢韓兩種語言的詞匯形態(tài)上表現(xiàn)出的差異和味覺詞本身所具有的模糊性,使?jié)h韓基本味覺詞的認(rèn)知語義產(chǎn)生了一些差異。漢語以字組詞的構(gòu)詞方式十分靈活,在漢語中有大量的詞匯是由基本味覺詞與其他詞匯組合而成的,這些詞匯中基本味覺詞的認(rèn)知語義也得到了相應(yīng)領(lǐng)域的延伸,這是韓語味覺詞中不常見的一大特征。又因為味覺詞本身的內(nèi)涵具有不確定性,人們在將味覺和其他感受進行模糊類比時必然導(dǎo)致程度、方向等方面的差異。 第五章是結(jié)論。 總之,通過對漢、韓兩種語言基本味覺詞的認(rèn)知語義方面的分析與對比,不僅可以加深兩種語言基本味覺詞的特點認(rèn)知,同時,還可以對兩個民族的歷史文化、生活習(xí)慣、思維方式性格特征等都有一定的認(rèn)識,這對于跨文化交流,第二語言教學(xué)以及漢韓基本味覺詞的等值翻譯,也具有一定的現(xiàn)實意義。
[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.
【學(xué)位授予單位】：中央民族大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2012
【分類號】：H13;H55

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本文編號：1938441