우리말 맛 그림씨의 어휘장 연구 - ‘달다’류와 ‘시다’류 어휘를 중심으로 -

• 영문명: The Lexical Field of Korean Taste Adjectives
• 발행기관: 한국언어문학회
• 저자명: 고창운(Ko Changun)
• 간행물 정보: 『한국언어문학』한국언어문학 제56집, 5~23쪽, 전체 19쪽
• 주제분류: 어문학 > 한국어와문학
• 파일형태: PDF
• 발행일자: 2006.02.01

영문 초록

The purpose of this article is to analyse Korean taste adjectives, especially sweet and sour terms. By adopting componential analysis of meaning, I analyse the lexical field of Korean taste adjectives. In early study the analysis was very rough. But in this study I try to analyse them systematically. Here I analyse two problems, the semantic components and the lexical field of Korean taste adjectives. For solving the problems I analyse the semantic components of separate Korean taste adjective firstly. And secondly I suggest the lexical field of Korean taste adjectives on this semantic analysis. As a result the taste adjectives which belong to the same lexical field are systematized by the degree of semantic component or and the meanings of them are described clearly. In addition to this result I show the fact that in Korean taste adjectives the adjectives for sour and sweet taste are abundant compared to the adjectives for bitter and salt taste. In particular the adjectives for sour taste are the most abundant in Korean and this is because the Korean food culture abounds in fermented food like Kimchi.

목차

1. 머리말

2. ‘달다’류 그림씨의 의미성분 분석과 어휘장

3. ‘시다’류 그림씨의 의미성분 분석과 어휘장

4. 맺음말

참고문헌

Abstract

저자소개