味觉中“酸”和“咸”的语义变化及其文化心理探究  

Semantic Changes and Cultural Psychological Exploration of “Sour” and “Salty” in Taste Perception

作　　者：褚佳琦 

机构地区：[1]华侨大学华文学院,福建 厦门

出　　处：《现代语言学》2024年第1期556-561,共6页Modern Linguistics

摘　　要：中国饮食文化是中华民族文化研究的重要代表,其中的五味占有比较重要的研究地位。味觉词汇的使用展现着社会发展的变迁和使用人群的文化心态。本文就五味中“酸”和“咸”进行分析,基于语料库看“酸”和“咸”的词汇使用变化以及随着社会发展产生的新的使用义项,通过考察发现,“酸”和“咸”除了客观表示味道和化学用剂以外,较多时间表述消极的状态,探究其原因主要是受人们文化心理的影响和中国五味调和说的价值观念的影响。Chinese food culture is an important representative of the study of Chinese culture, and “Wu wei” in food culture hold a relatively significant research position. The use of taste vocabulary reflects the changes in social development and the cultural mentality of the user group. This article analyzes the flavors of “sour” and “salty” among the “Wu wei”, based on a corpus, to observe the changes in vocabulary usage and the emergence of new semantic meanings with the development of society. Through investigation, it was discovered that “sour” and “salty”, apart from objectively denoting taste and chemical agents, more often represent negative states. The reasons for these states mainly stem from the influence of people’s cultural psychology and the values associated with the Chinese concept of harmonizing “Wu wei”.

关 键 词：“酸” “咸” 共时语义研究 历时语义研究 文化心理 

分 类 号：G63[文化科学—教育学]