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  本文選題：烹飪詞　切入點：語義分析　出處：《中央民族大學(xué)》2012年碩士論文

【摘要】：飲食與烹飪是人類文化中不可或缺的部分,中韓兩國的烹飪文化具有各自的民族特色,而了解飲食詞匯是了解飲食烹飪文化的關(guān)鍵一步。本文以實際烹飪書籍中出現(xiàn)的燒煮類加熱烹飪動詞為研究對象,在語義學(xué)及對比語言學(xué)的理論框架下對選取的烹飪動詞進(jìn)行語義分析,試圖得出漢韓烹飪詞的對譯關(guān)系。 本文首先通過統(tǒng)計各烹飪詞在烹飪書、烹飪技法書、分類詞典及先行研究論文中的出現(xiàn)情況,選出出現(xiàn)頻率較高的烹飪詞,并將其視為常用烹飪詞來進(jìn)行研究。在對整個烹飪語義場進(jìn)行語義分析時,根據(jù)烹飪時所需的不同的傳熱媒體,首先將烹飪詞場分成了以“油”、“水”、“蒸汽”、“輻射熱”、“煙”、“液體調(diào)味料”為傳熱媒體的A至F子場和不受傳熱媒體限制的G場,并對各子場進(jìn)行逐一語義分析。通過詞典釋義和烹飪書中出現(xiàn)的實際例子對子場中的各個義位進(jìn)行語義構(gòu)成成分分析,并得出各子場的語義場分布圖。在對每一個子場的義位進(jìn)行語義分析并構(gòu)出語義場分布圖后,再基于這一分析結(jié)果,對漢韓烹飪詞進(jìn)行對比分析。通過對比發(fā)現(xiàn),漢韓烹飪詞的各個子場中都存在所屬的義位,即沒有語義場空缺情況。A至G場都存在相應(yīng)的義位,同時還存在語義成分完全對應(yīng)的一一對應(yīng)烹飪詞。除了相似點之外,漢韓烹飪語義場又表現(xiàn)出許多不同點。如每個子場的義位分布數(shù)量不同,且詞的細(xì)化程度也不同等。導(dǎo)致這些異同點的原因可以追溯到兩國間不同的飲食文化上。最后,再根據(jù)漢韓烹飪詞的對比分析結(jié)果,對漢韓烹飪詞的對譯關(guān)系進(jìn)行詳細(xì)考察。分別對一一對應(yīng)關(guān)系的翻譯,部分對應(yīng)關(guān)系的翻譯及無對應(yīng)關(guān)系的翻譯進(jìn)行探討,并給出恰當(dāng)有效的翻譯方法。同時,對于目前詞典釋義的不足給出改善建議。 本論文的研究對兩國的飲食文化交流,烹飪這一專門領(lǐng)域的翻譯及互譯詞典的編纂有一定的現(xiàn)實意義。
[Abstract]:Diet and cooking is an indispensable part of human culture. The culinary culture of China and Korea has its own national characteristics, and understanding the vocabulary of diet is the key step to understand the culinary culture of diet.In this paper, we take the cooking verbs in the actual cooking books as the research object, analyze the selected cooking verbs in the framework of semantics and contrastive linguistics, and try to obtain the translation relationship between Chinese and Korean cooking words.In this paper, first of all, by counting the occurrence of cooking words in cookbooks, cookery techniques, classified dictionaries and previous research papers, the culinary words with high frequency are selected and considered as common cooking words to study.In semantic analysis of the whole cooking semantic field, according to the different heat transfer media needed in cooking, the cooking word field is first divided into "oil", "water", "steam", "radiant heat", "smoke".The "liquid condiment" is the A to F subfield of heat transfer medium and the G field which is not restricted by heat transfer medium. The semantic analysis of each sub-field is carried out one by one.The semantic components of each subfield are analyzed by lexicographic interpretation and practical examples in cooking books, and the semantic field distribution map of each sub-field is obtained.Based on the semantic analysis of each sub-field and the construction of semantic field distribution map, the comparative analysis of Chinese and Korean cooking words is carried out.By comparison, it is found that there are corresponding sememes in each sub-field of Chinese and Korean cooking words, that is, there are corresponding sememes in the absence of semantic field vacancy in .A to G fields, and there are also one-to-one corresponding culinary words with complete corresponding semantic components.In addition to similarities, the semantic field of Chinese and Korean cuisine shows many differences.For example, the number of sememes in each subfield is different, and the degree of refinement is different.The reasons for these similarities and differences can be traced back to the different eating cultures between the two countries.Finally, based on the comparative analysis of Chinese and Korean culinary words, the relationship between Chinese and Korean culinary words is investigated in detail.This paper probes into the translation of one-to-one correspondence relation, partial correspondence relation translation and non-correspondence relation translation, and gives appropriate and effective translation methods.At the same time, some suggestions are given to improve the definition of dictionaries.The study of this thesis is of practical significance to the exchange of food culture between the two countries, the translation of cooking as well as the compilation of dictionaries.
【學(xué)位授予單位】：中央民族大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2012
【分類號】：H146;H55

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