汉日语味觉词对比研究  

A Comparison of Basic Words of Taste Sense between Chinese and Japanese

作　　者：黄宝珍[1] 

机构地区：[1]厦门理工学院,福建厦门361004

出　　处：《山西农业大学学报（社会科学版）》2006年第1期49-52,共4页Journal of Shanxi Agricultural University:Social Science Edition

摘　　要：通过对中日两种语言中五种基本味觉词的对比发现,汉语“甜”的引申义所表示的一般都是积极意义,日语“甘い”则多用于表示消极意义。这与古日语“甘し”有关。而汉日语的酸/酸い、苦/苦い、辣/辛い所表示的引申义则基本相同,都是表示消极意义。并且汉语中“酸”和“苦”的引申用法比日语的多。日汉语基本味觉词引申义的异同与中日两国不同的饮食习惯和古代两国的文明进化程度有关。Comparing the five types of basic words of taste sense of Chinese with those of Japanese, I find that the extended sense of ＂ sweet＂ in Chinese is usually used to express positive meanings, while in Japanese mostly negative, which is due to old Japanese. And the extended senses of ＂ acid＂,＂ bitter＂ and ＂ peppery＂ in Chinese and Japanese are identical. All of them are used to express negative meanings. And in Chinese ＂ acid＂ and ＂ bitter＂ have more extended senses than in japanese. This kind of differences and similarities are owning to the Sino-Japanese culture differT ences and the different civilization proceedings of the two countries in ancient time.

关 键 词：汉日语 基本味觉词 引申义 饮食文化 

分 类 号：H36[语言文字—日语]