한국어 식감 어휘장 연구

• 영문명: A Study on the Korean Mouthfeel Lexical Field
• 발행기관: 한국사회언어학회
• 저자명: 권우진(Kwon, U-jin) 전은진(Jeon, Eun-jin)
• 간행물 정보: 『사회언어학』제27권 4호, 1~35쪽, 전체 35쪽
• 주제분류: 어문학 > 언어학
• 파일형태: PDF
• 발행일자: 2019.12.31

영문 초록

In this paper, while examining the entire vocabulary of Korean Basic Dictionary, the vocabulary list is presented by selecting the definitions related to the mouthfeel. The mouthfeel has 2 meanings. One is the sensible feeling you have when chewing food. And the second one is the feeling related to physical texture of the food. The meanings are divided into , , , , , . After examining how such qualities are related to food texture, the vocabulary list is categorized according to the main meaning features. We looked closely at how the vocabulary in each area is related to each other in each meaning’s field. In order to understand the relation of vocabulary more systematically, it was drawn into the segmented table. Through this observations, we tried to find out how the vocabulary related to the mouthfeel was developed.

목차

1. 들어가기

2. 이론적 배경

3. 식감 영역에 따른 어휘 분류

4. 마무리

키워드

mouthfeel lexical field meaning feature vocabulary segmented table