【摘要】：飲食跟我們?nèi)粘Ｉ钣泻苊芮械年P(guān)系,我們吃飯的時候,一邊吃一邊談菜的味道。因為有味覺我們知道菜的味道,味覺是人們的一種生理反應(yīng),同時這種味覺的生理反應(yīng)也和其它的生理反應(yīng)及心理反應(yīng)有著非常密切的關(guān)系,因而語言里面的味覺詞除了表達(dá)味道以外,還表達(dá)多種跟生理、心理有關(guān)的意義,還反映了我們的感情。同時,由于思維方式和文化的差異,不同語言中味覺詞所表示出來的生理、心理反應(yīng)及感情色彩也都不一樣。 本文通過漢語和韓語味覺詞對比研究,比較了漢語和韓語的基本味覺詞的構(gòu)詞能力,并以隱喻理論為基礎(chǔ)比較了漢韓基本味覺詞的異同。然后基于對比研究,通過問卷調(diào)查和考察HSK動態(tài)作文語料庫中韓國學(xué)習(xí)者漢語基本味覺詞的輸出,探討了韓國留學(xué)生對漢語味覺詞的習(xí)得情況、偏誤以及學(xué)習(xí)味覺詞的難點。 本文正文一共分五章： 第一章,引言。 第二章,綜述了前人對味覺詞的研究,從漢語味覺詞研究、韓語味覺詞研究和漢韓味覺詞對比研究三個方面梳理了漢韓味覺詞研究的成果。 第三章,分析了漢韓味覺詞的構(gòu)詞能力。將味覺詞分為“基本味覺詞”、“基本味覺詞+基本味覺詞”、“基本味覺詞+其他成分”三種形式進(jìn)行了漢韓對比研究。 第四章,基于隱喻理論,比較了漢韓味覺詞的意義。闡釋了不同隱喻方式和途徑對漢韓基本味覺詞詞義發(fā)展的影響并比較了兩種語言中味覺詞隱喻方式和詞義結(jié)構(gòu)的異同。 第五章,通過HSK語料庫統(tǒng)計和問卷調(diào)查,探討了韓國留學(xué)生對味覺詞習(xí)得情況。根據(jù)調(diào)查統(tǒng)計,找出韓國學(xué)習(xí)者學(xué)習(xí)漢語味覺詞的難點。 最后是結(jié)語,總結(jié)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.
【學(xué)位授予單位】：復(fù)旦大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2012
【分類號】：H136;H55

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