한국어 식감 어휘장 연구A Study on the Korean Mouthfeel Lexical Field
- Other Titles
- A Study on the Korean Mouthfeel Lexical Field
- Authors
- 권우진; 전은진
- Issue Date
- 2019
- Publisher
- 한국사회언어학회
- Keywords
- mouthfeel; lexical field; meaning feature; vocabulary; segmented table
- Citation
- 사회언어학, v.27, no.4, pp.1 - 35
- Indexed
- KCI
- Journal Title
- 사회언어학
- Volume
- 27
- Number
- 4
- Start Page
- 1
- End Page
- 35
- URI
- https://scholarworks.bwise.kr/hanyang/handle/2021.sw.hanyang/148587
- DOI
- 10.14353/sjk.2019.27.4.01
- ISSN
- 1226-4822
- Abstract
- In this paper, while examining the entire vocabulary of Korean Basic Dictionary, the vocabulary list is presented by selecting the definitions related to the mouthfeel. The mouthfeel has 2 meanings. One is the sensible feeling you have when chewing food. And the second one is the feeling related to physical texture of the food. The meanings are divided into <surface texture>, <hardness>, <elasticity>, <viscosity>, <moistness>, <heat>. After examining how such qualities are related to food texture, the vocabulary list is categorized according to the main meaning features. We looked closely at how the vocabulary in each area is related to each other in each meaning’s field. In order to understand the relation of vocabulary more systematically, it was drawn into the segmented table. Through this observations, we tried to find out how the vocabulary related to the mouthfeel was developed.
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