本文關(guān)鍵詞： 食 語(yǔ)義 文化傳播 詞匯教學(xué)　出處：《福建師范大學(xué)》2013年碩士論文　論文類型：學(xué)位論文

【摘要】：“食”作為一個(gè)文化范疇,代表了中華民族幾千年來(lái)輝煌燦爛的食文化。隨著社會(huì)文明的不斷發(fā)展進(jìn)步,“食”的語(yǔ)義也發(fā)生著變化,其中就包含了違背承諾等道德倫理范疇的內(nèi)容,體現(xiàn)了人們價(jià)值觀、世界觀、人生觀的變化和發(fā)展。在對(duì)外漢語(yǔ)教學(xué)中,食文化詞匯教學(xué)不僅包含了“食”及其參構(gòu)詞的教學(xué),也包括了食文化的傳播推廣。本文將新HSK大綱中食文化詞匯與“食”義項(xiàng)相結(jié)合,歸納出了八大語(yǔ)義場(chǎng),并根據(jù)相關(guān)詞匯進(jìn)行文化闡釋。同時(shí),本文還有選擇地選取中國(guó)傳統(tǒng)食俗、宗教飲食禁忌、食文化中的傳統(tǒng)孝道這三方面作為漢語(yǔ)推廣工作中食文化傳播的主要文化現(xiàn)象進(jìn)行闡述。在此基礎(chǔ)上,以食文化詞匯教學(xué)與文化傳播為目標(biāo),以泰國(guó)為例進(jìn)行食文化對(duì)比,分析泰國(guó)地區(qū)食文化詞匯教學(xué)現(xiàn)狀,進(jìn)行教材編寫與食文化詞匯教學(xué)設(shè)計(jì),進(jìn)一步證明語(yǔ)義場(chǎng)理論與“字”本位理論在對(duì)外漢語(yǔ)詞匯教學(xué)中的可行性。
[Abstract]:As a cultural category, "food" represents the splendid and splendid food culture of the Chinese nation for thousands of years. With the continuous development and progress of social civilization, the meaning of "food" is also changing. It contains the contents of moral and ethical categories such as breach of promise and reflects the changes and development of people's values world outlook and outlook on life in teaching Chinese as a foreign language. The teaching of food culture vocabulary includes not only the teaching of "food" and its reference word formation, but also the spread and promotion of food culture. This paper combines the new HSK syllabus with the meaning of "food". Eight semantic fields are summed up, and cultural interpretation is carried out according to the relevant words. At the same time, this paper also selectively selects Chinese traditional food customs, religious dietary taboos. The three aspects of traditional filial piety in food culture are expounded as the main cultural phenomena in the spread of food culture in Chinese popularization. On this basis, the teaching and communication of food culture vocabulary are taken as the goal. Take Thailand as an example to carry on the food culture contrast, analyzes the Thailand area food culture vocabulary teaching present situation, carries on the textbook compilation and the food culture vocabulary teaching design. It further proves the feasibility of semantic field theory and word-based theory in teaching Chinese as a foreign language.
【學(xué)位授予單位】：福建師范大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2013
【分類號(hào)】：H195

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本文編號(hào)：1475224