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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국일본어학회 일본어학연구 일본어학연구 제64집
- 발행연도
- 2020.6
- 수록면
- 137 - 154 (18page)
- DOI
- 10.14817/jlak.2020.64.137
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초록· 키워드
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The study of vocabulary on cooking in Japanese and Korean has been conducted in many fields. However, they have mainly focused on cooking verbs about "heated food" and there are few studies on "unheated cooking verbs". Moreover, there is no previous study that encompasses various aspects of the derivative meaning as well as the primary meaning. This study examines what unheated cooking verbs are in both languages by limiting the range of unheated cooking verbs to mixing and fermentation among Japanese and Korean cooking verbs, and furthermore, clarifies the derivative aspects of the meaning of heating cooking verbs.
For this, firstly, headings of the "unheated cooking verb" were extracted from previous studies and cooking books, and then the headings were classified into two subsets, "processing and mixing" and "preservation and fermentation". The group of verbs for ‘processing and mixing’ was further divided into 〈seasoning to taste〉, 〈putting〉, and 〈mixing〉 and the group of verbs for ‘preservation and fermentation’ were divided into 〈dipping〉, 〈brewing〉, and 〈fermenting〉. The Japanese and Korean unheated cooking verbs share many similar parts, but they also show interesting differences according to the differences in expression. Further, among the "unheated cooking verbs" of both languages, verbs that were used purely to convey the meaning of cooking were rarely observed. Many verbs expanded their meaning from the meaning of general verbs to the meaning of cooking. This aspect of the meaning expansion cannot be explained by the linguistic aspect only, and the relationship with the cultural aspect should be examined together.
The difference in the usage patterns of the two languages" cooking verbs is thought to be related to the differences in the types of foods, the cooking methods, and the language expressions that stem from the development of the food culture, and it is expected that the differences in the food culture between the two countries will be clarified by summarizing the overall cooking verbs in Japanese and Korean.
For this, firstly, headings of the "unheated cooking verb" were extracted from previous studies and cooking books, and then the headings were classified into two subsets, "processing and mixing" and "preservation and fermentation". The group of verbs for ‘processing and mixing’ was further divided into 〈seasoning to taste〉, 〈putting〉, and 〈mixing〉 and the group of verbs for ‘preservation and fermentation’ were divided into 〈dipping〉, 〈brewing〉, and 〈fermenting〉. The Japanese and Korean unheated cooking verbs share many similar parts, but they also show interesting differences according to the differences in expression. Further, among the "unheated cooking verbs" of both languages, verbs that were used purely to convey the meaning of cooking were rarely observed. Many verbs expanded their meaning from the meaning of general verbs to the meaning of cooking. This aspect of the meaning expansion cannot be explained by the linguistic aspect only, and the relationship with the cultural aspect should be examined together.
The difference in the usage patterns of the two languages" cooking verbs is thought to be related to the differences in the types of foods, the cooking methods, and the language expressions that stem from the development of the food culture, and it is expected that the differences in the food culture between the two countries will be clarified by summarizing the overall cooking verbs in Japanese and Korean.
목차
Abstract
1. 머리말
2. 선행연구 및 비가열 조리동사의 분류
3. 비가열 조리동사의 대조
4. 비가열 조리동사의 의미확장 양상
5. 맺음말
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UCI(KEPA) : I410-ECN-0101-2020-730-000889395