中國(guó)菜名的認(rèn)知語義研究
發(fā)布時(shí)間：2018-07-27 13:15
【摘要】：中國(guó)是享譽(yù)世界的美食王國(guó),中國(guó)人對(duì)吃的重要性的認(rèn)識(shí)始終貫穿中國(guó)文明的歷史長(zhǎng)河。中國(guó)人非常重視菜肴的命名,認(rèn)為一個(gè)美妙的菜名,既是菜品生動(dòng)的廣告詞,也是菜肴自身的一個(gè)有機(jī)組成部分,可以愉悅精神,滿足心理上的需要。中國(guó)菜名的學(xué)問博大精深,它作為飲食文化的一部分深深地扎根于中國(guó)傳統(tǒng)文化。在這個(gè)新的世紀(jì),中國(guó)將繼續(xù)擴(kuò)大對(duì)外開放,進(jìn)一步改革以展示其新型的迷人形象,在國(guó)際舞臺(tái)上發(fā)揮更大的作用。我們將介紹更多的中國(guó)傳統(tǒng)文化,促進(jìn)其他國(guó)家之間互相交流,加強(qiáng)中國(guó)人民與世界人民的友誼。在這樣一個(gè)大背景下,中餐菜名的研究越來越引起人們的重視。目前大多數(shù)的研究者集中在對(duì)中國(guó)菜名的翻譯工作中。除此之外,現(xiàn)存對(duì)菜名的研究是在某一理論基礎(chǔ)上的認(rèn)識(shí),或是對(duì)單菜系菜名的研究,沒有把八大菜系菜肴名稱集中匯總當(dāng)成一種語言現(xiàn)象來看待,進(jìn)行全面的系統(tǒng)的研究。此外,還沒有哪一個(gè)研究系統(tǒng)連貫地討論過下面這兩個(gè)相互聯(lián)系的問題：中國(guó)菜名是如何形成的?它的語義結(jié)構(gòu)模式是什么樣的?因此,基于已有的研究,本文以中國(guó)八大菜系菜譜名作為研究對(duì)象,旨在系統(tǒng)地分析中國(guó)菜名的認(rèn)知語義結(jié)構(gòu),并嘗試以認(rèn)知語言學(xué)的認(rèn)知三觀,即經(jīng)驗(yàn)觀、突顯觀和注意觀為框架來闡釋菜名的命名,以期對(duì)中國(guó)菜名的進(jìn)一步研究有所貢獻(xiàn)。 本文分五章,其中第一章是引言。 第二章回顧了之前學(xué)者對(duì)中國(guó)菜名的研究。主要有三種視角,即文化視角,功能視角以及在翻譯研究的視角。相比較之前的研究,本文的獨(dú)特視角可以明顯發(fā)現(xiàn),因?yàn)楸疚膹恼J(rèn)知語言學(xué)的角度,討論中國(guó)菜名的命名特征和中國(guó)菜名的語義結(jié)構(gòu)。一些基本的原則和概念將在第三章中介紹。 第三章介紹理論基礎(chǔ)。本章主要列舉了認(rèn)知三觀的基本概念,即經(jīng)驗(yàn)觀,突顯觀和注意觀。此外,第三章分析了中國(guó)菜名和這些理論之間的關(guān)系。 第四章對(duì)中國(guó)菜名的認(rèn)知解釋。本章節(jié)闡釋了中國(guó)菜名的命名特征和語義結(jié)構(gòu)。作者認(rèn)為菜名的命名不是任意的,而是有動(dòng)機(jī)的。菜名涉及到七個(gè)語義成分,即生產(chǎn)/發(fā)明者,材料,地點(diǎn),性質(zhì),烹調(diào)方法,喜聞樂見的物體(動(dòng)物和植物)。本章節(jié)引用了自建語料庫(kù)中的典型例子進(jìn)行具體分析說明。同時(shí),本章節(jié)探討了中國(guó)菜名的語義結(jié)構(gòu)。 第五章是結(jié)束語。這一章概述了本文中的一些主要發(fā)現(xiàn),闡述了本研究的理論價(jià)值和實(shí)踐意義。同時(shí),也指出了本研究的一些局限性,并為進(jìn)一步的研究提出了一些可能的研究問題。
[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.
【學(xué)位授予單位】：西南大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2013
【分類號(hào)】：H136
本文編號(hào)：2147958
[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.
【學(xué)位授予單位】：西南大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2013
【分類號(hào)】：H136
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