学術雑誌論文 英語母語話者によるおいしさの表現 : 日本語との比較を通して
An Observation on Taste Related Expressions of Native English Speakers : With Some Reference to Japanese

武藤,彩加

22pp.105 - 115 , 2016-11-30 , 広島市立大学国際学部
ISSN:1341-3546
NII書誌ID(NCID):AN10485683
内容記述
In this study, we aim to elucidate a universal principle based on the physiologic universality of human beings in their taste expressions and in the linguistic elements of the Japanese and English languages by investigating similarities and differences of expressions relating to taste. It is hoped that these similarities and differences can be used in future studies.Ohashi (2010) listed and provided 220 Japanese taste expressions. Seto (2003) classified these taste expressions in a "taste words classification list" and categorized them into 37 different kinds. We argue that it is possible to classify the expressions found in other languages by using Seto's list. Additionally, it is expected that there are different taste expressions which are absent in the Japanese language but present in other languages. We seek to describe what type of expressions these are in the English language and how Native English speakers use them. This study investigates taste expressions in English as used by 50 native English speakers. Respondents wrote freely about possible English expressions they use to describe the taste of about 240 foods. From the survey, we received 1,240 kinds of different taste expressions. (The total number of answers was 10,124). We classified about 1,183 kinds of taste expressions on the basis of Seto's "taste words classification list."Two points became clear in this investigation: First, taste expressions in the English and Japanese languages differ in both number and kind. Second, plural metaphor expressions of synesthesia exist in English but not in Japanese. To make place for English expressions that did not fit in Seto's taxonomy of Japanese expressions, we created three new categories.
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http://harp.lib.hiroshima-u.ac.jp/hiroshima-cu/file/12333/20170120154559/HJIS22-105.pdf

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