| 饮食跟我们平常生涯有很亲密的关系，韩语论文题目，我们吃饭的时刻，一边吃一边谈菜的滋味。由于有味觉我们晓得菜的滋味，味觉是人们的一种心理反响，同时这类味觉的心理反响也和其它的心理反响及心思反响有着异常亲密的关系，因此说话外面的味觉词除表达滋味之外，还表达多种跟心理、心思有关的意义，还反应了我们的情感。同时，因为思想措施和文明的差别，分歧说话中味觉词所表现出来的心理、心思反响及情感颜色也都纷歧样。本文经由过程汉语和韩语味觉词比较研究，比拟了汉语和韩语的根本味觉词的构词才能，并以隐喻实际为基本比拟了汉韩根本味觉词的差异。然后基于比较研究，经由过程问卷查询拜访和考核HSK静态作文语料库中韩国粹习者汉语根本味觉词的输入，商量了韩国留先生对汉语味觉词的习得情形、偏误和进修味觉词的难点。本文注释一共分五章：第一章，引言。第二章，综述了后人对味觉词的研究，从汉语味觉词研究、韩语味觉词研究和汉韩味觉词比较研究三个方面梳理了汉韩味觉词研究的结果。第三章，剖析了汉韩味觉词的构词才能。将味觉词分为“根本味觉词”、“根本味觉词/根本味觉词”、“根本味觉词/其他成份”三种情势停止了汉韩比较研究。第四章，韩语论文网站，基于隐喻实际，比拟了汉韩味觉词的意义。阐释了分歧隐喻措施和门路对汉韩根本味觉词词义成长的作用并比拟了两种说话中味觉词隐喻措施和词义构造的差异。第五章，经由过程HSK语料库统计和问卷查询拜访，商量了韩国留先生对味觉词习得情形。依据查询拜访统计，找出韩国粹习者进修汉语味觉词的难点。最初是结语，总结全文。 Abstract: Diet has a very close relationship with our daily life, we eat at the moment, while eating while talking about the taste of food. Because there is a taste we know the taste of food, taste is a kind of psychological response of people, and this kind of taste of psychological repercussions and other psychological repercussions and psychological repercussions have abnormal intimate relationship, so to speak outside the taste words in addition to express the taste, but also to express a variety of psychological and psychological significance, but also reflects our feelings. At the same time, because of the difference of the thought method and the civilization, the psychology, the thought echo and the emotion color which the taste words place displays in the different speech. In this , through the process of Chinese and Korean taste word comparison study, compared with Chinese and Korean, the basic taste words of word formation, and the metaphor of the actual comparison of the basic taste of Chinese and Korean similarities and differences. Then based on the comparative study, through process questionnaire survey and assessment of HSK dynamic composition corpus Korean Cui Xi Chinese fundamental taste word input, to discuss the South Korean left Mr. on Chinese sense of taste words acquisition case, error and learning difficulties of taste words. This is divided into five chapters: the first chapter, introduction. The second chapter, a review of the future study of taste words, from the Chinese sense of taste words, Korean taste word research and Han Han taste word comparison of the three aspects of the study of the results of the study of taste words. In the third chapter, we analyze the word formation ability of taste words in Chinese and Korean. The taste words can be divided into "basic taste words", "basic taste words / basic taste words", "basic taste words / other ingredients" three forms of comparative study of Chinese and korean. The fourth chapter, based on the fact of metaphor, compares the meaning of Chinese and Korean taste words. Explain the differences in the way of metaphor and the influence of the way to the root of the Chinese Korean sense of taste and compare the similarities and differences between the two kinds of words in the sense of taste metaphor and word meaning structure. The fifth chapter, through the process of HSK corpus statistics and questionnaire survey, discuss the situation of the Korean stay mr.. According to investigation and statistics, find out the difficulty Korean learners learn Chinese taste words. First is the conclusion, summarizes the full text. 目录: 中文摘要 4-5 ABSTRACT 5 第一章 引言 7-10 1.1 选题的缘由与探讨价值 7 1.2 味觉以及味觉词的界定 7-8 1.3 探讨对象和范围 8-9 1.4 大致思路和措施 9-10 第二章 汉韩味觉词探讨综述 10-17 2.1 汉语味觉词探讨概述 10-14 2.2 韩语味觉词探讨概述 14 2.3 汉韩味觉词对比探讨 14-15 2.4 汉韩味觉词探讨的不足 15-17 第三章 汉韩基本味觉词构词比较 17-27 3.1 汉韩基本味觉词的派生形式比较 17-22 3.2 汉韩“基本味觉词/基本味觉词”比较 22-24 3.3 汉韩“基本味觉词/其他成分”比较 24-27 第四章 汉韩基本味觉词意义比较 27-58 4.1 味觉词隐喻方式 27-28 4.2 汉韩味觉词意义比较 28-58 第五章 韩国对汉语基本味觉词的习得情况 58-76 5.1 HSK动态语料库中韩国学习者汉语基本味觉词的输出略论 58-64 5.2 韩国问卷调查略论 64-72 5.3 汉语基本味觉词的难易度 72-76 结语 76-77 附录 77-80 注释 80-83 参考文献 83-86 后记 86-87 |
