越汉烹饪动词语义场对比  

Contrastive Study of Semantic Fields of Cooking Verbs in Chinese and Vietnamese

作　　者：林德治 LIN De-zhi(Luoyang Campus,Information Engineering University,Luoyang 471003,Henan,China)

机构地区：[1]信息工程大学洛阳校区,河南洛阳471003

出　　处：《红河学院学报》2023年第6期23-28,共6页Journal of Honghe University

摘　　要：烹饪词汇语义场是一个民族烹饪文化的重要体现。越汉烹饪动词语义场之间的差异在于汉语烹饪动词语义场总义位数比越南语的多、在以蒸汽为传热介质的h?p/蒸场中越南语的义位数更多但在其他三个子场中均比汉语少;共同点在于两种语言在以水为传热介质的n?u/煮场中的义位数均占到各自总义位数的一半。上述异同点反映了两国不同的饮食文化。充分把握越汉两种语言在烹饪动词语义场的共性和特性,有利于了解两国不同的饮食文化,为以两种语言作为外语的教学、越汉互译和越汉词典的编纂等工作提供帮助。The differences between the semantic fields of cooking verbs in Vietnam and Chinese are that the total semantic digits of the semantic fields of cooking verbs in Chinese are more than those in Vietnamese,and the semantic digits of Vietnamese are more in the hấp/steaming field with steam as the heat transfer medium,but less in the other three sub-fields than those in Chinese;the common ground is that the semantic digits of the two languages account for half of their total semantic digits in the nấu/boiling field with water as the heat transfer medium.The above similarities and differences reflect the different food cultures of the two countries.

关 键 词：越语 汉语 烹饪动词 语义场 

分 类 号：H618[语言文字]