한국 음식명에 관한 형태론적 고찰

Abstract

This paper aims to analyze morphological characteristics observed in Koreanfood names, targeting a total of 1,043 Korean food names. Specifically, theindividual characteristics of Korean food names were explored by analyzing thecombination of constituents of words, morphological structure, and semanticcomponent arrangement patterns. The main contents are as follows. In the nameof Korean food, morphological complex words are overwhelmingly high, withcompound words accounting for 92.71% and derivatives accounting for 5.08%. Inmany cases, Korean food types such as rice and soup were located in the headof words, and the composition of verb+affix in which cooking behavior verbs(stew, fry, etc.) participated was also high. Food names consisting of three ormore morphemes showed dynamic aspects in morphological structure. As a resultof investigating the arrangement of semantic components, the Korean food namearranged as 'material + food type' accounted for the largest portion with 40.84%. We researched the individuality of Korean food names by comparing Chinesefood names in part.