In Chapter 1, set forth the purpose and subject of this study and methods. The purpose of this is not only the taste, China·Korea of smell, mouthfeel and pain associated with the taste combined research for the two country's word field and stru... In Chapter 1, set forth the purpose and subject of this study and methods. The purpose of this is not only the taste, China·Korea of smell, mouthfeel and pain associated with the taste combined research for the two country's word field and structure daui whether any difference. This 's method of study on the basis of Haesu Bae(1992) Chapter 5 of “<taste> adjective word field”, go by the example of associated with the China·Korea's taste to know whether any difference. Through the process search word field of vocabulary and structure daui. Chapter 2 explained theoretical content of “Definition and Classification of the taste between Korea and China” and “the taste between Korea and China relation of confrontation” Compare the definition of Korea·China's taste, the biggest difference is the taste of Korean have same meaning of palate but taste, smell, pain, mouthfell together Speak “味道” in chinese. In Chapter 3, 4, 5, 6, 7, contrastive study Korea·China's taste, smell, pain and mouthfeel associated with word field and structure daui. Prepare and research ‘사다’ and '酸' , ‘달다’ and ‘甜’, ‘쓰다’ and ‘苦’, ‘짜다’ and ‘咸’, ‘떫다’ and ‘涩’, ‘맵다’ and ‘辣’, ‘비린 맛’ and ‘腥’, ‘누린 맛’ and ‘膻’, ‘고소한 맛’ and ‘香’, ‘상한 맛’ and ‘餿’ ‘臭’, ‘느끼한 맛’ and ‘‘油腻’, ‘텁텁한 맛’ and ‘苦涩’ between Korean and Chinese. Compare with basic meanings and transferred meaning of taste adjectives, to know what similarities and differences between them. For example, 시다'and '酸' have same basically means is “It tastes like vinegar and half-cooked apricot” In this compare，韩语毕业论文，韩语毕业论文， the difference of chinese for the basic meanings apricot is not common in China， so that is not in the dictionary, Common point can be divided into two pieces. First, dictionary definition for the ‘시다’ and '酸' are all connection with the 'vinegar'. Second, the ‘시다’ and '酸' is on only taste, smell as well as to express. In China, these features directly in the dictionary. In Korea everyday life in which frequently used but not set forth in the dictionary. For the result of Korea·China ‘시다’ and '酸' transferred meaning of the comparison. They have two commons 'just a little bit sick or helpless' and ‘sad and downcast feeling '. Transferred meaning of '시다(酸)→아프다' and '시다(酸)→슬프다' is in Korean and Chinese. They the same transmission direction of '酸' and 'sour' for transferred meaning. In general case '시다' and '酸' is not for optimistic. Uncomfortable physical condition and negative psychology or do not approve of people's personality on the activities. They are all negative transfer in the direction. All the taste adjectives of '시다' and '酸' can describe human physiology or psychology. Mean transmission of '酸' in Chinese is more than Korean and have two common meanings with Korean. In Korean, '사다' did not have meaning of words such as 'jealousy and lack of speed, the real facts and poverty.' and in Chinese Did not have 'The smoke irritated my eyes','hate to see'. Korea·China's transferred meaning : 'just a little bit sick or helpless' and 'very sad and downcast feeling' '시다' and '酸' have in common. However, although they look same but they have microscopic difference between transferred meaning. For the transferred meaning of ‘시다/酸→슬프다', '시다' is generally combined with the nose can represent the meaning and Chinese also combined with ‘鼻子(nose)' , they have the same meaning. However, In Chinese must combined with '心(마음)’ 心酸 (I feel my heart) can be expressed. '시다' and '酸' possible the transition to other areas as a palate adjective. '시다' only can transferred, physiological sensation and psychological sensation, Chinese '酸' have more (personality and real situations). Chapter 7 is the conclusion of this . A taste of Korea and China associated with word field structure daui. though meaning analysis, taste adjectives, smell adjectives ,apperception adjectives, mouth fell adjectives each have meaning and they can corresponding in meaning or not. Among them, analysis the adjectives who can corresponding in two languages. They words have the same basic meaning, but have difference in transferred meaning. And palate adjectives of ‘시다 (酸)’ and ‘달다(甜）’, apperception adjectives of ‘맵다’ 와 ‘辣’, mouthfeel adjectives of ‘느끼한 맛’과 ‘油腻’ each applied in the each area while applied in the smell. palate adjectives, apperception adjectives, smell adjectives, mouthfeel adjectives of Korean and Chinese provides clearly that the closely related to human diet and experiences. After analysis of differences in language as well as making principles expressing the taste through the culture, history, traditions, habits of people will think be an important factor for the difference. |
