영어 단어 구조를 이용한 한국어 음운변동의 발음교육 원리 - 자음동화와 경음화를 중심으로

• 영문명: The Principle of the teaching pronunciation of Korean phonological processes based on English word structure: focused on consonantal assimilation and Tensification
• 발행기관: 한국외국어교육학회
• 저자명: 허용(Heo Yong)
• 간행물 정보: 『Foreign Languages Education』Vol.14 No.1, 293~310쪽, 전체 18쪽
• 주제분류: 사회과학 > 교육학
• 파일형태: PDF
• 발행일자: 2007.03.30

영문 초록

  This paper discusses what the basic principle of Korean consonantal assimilation and tensification is and how to teach the two processes to learners. Since some of the Korean phonological changes including these two processes are complicated and cannot easily be seen in other languages, students may face difficulty in learning such processes. It has been claimed that these processes are due to the "principle of economy" in pronunciation. That is, certain consonant clusters or consonantal sequences that are difficult to produce undergo changes in a way to make them easy to pronounce. In this paper I argue against such a claim by adopting the principle of English, which has two different types of consonant clusters, namely "word-initial and word-final clusters". The phonotactic constraints of the word-final clusters in this language, which are opposite to the case of word-initial clusters, have the ascending structure in the consonantal strength between the two consonants. We see that the two consonants in sequence in Korean have almost the same structure. Unlike English, these constraints must be obeyed whether words are simple or complex in Korean. The two consonants that are not kept up to these constraints by the morphological process undergo phonological process. This is the principle of consonantal assimilation and tensification in Korean, and thus, teachers (and also possibly learners) of Korean should recognize the principle to understand the processes correctly.

목차

Ⅰ. 서론
Ⅱ. 한국어에서 자음동화가 일어나는 이유
Ⅲ. 영어와 한국어의 음소배열제약
Ⅳ. 자음동화와 경음화 발음교육의 원리
Ⅴ. 결론
참고 문헌

키워드

Korean phonological change Teaching Korean pronunciation 한국어 음운현상 한국어발음교육