1887
Volume 23, Issue 1
  • ISSN 0929-9971
  • E-ISSN: 1569-9994
USD
Buy:$35.00 + Taxes

Abstract

Korean has a large number of taste terms and the paradigm is continuously expanding since the lexicalization operates systematically on a few robust principles. Based on the taste terms collected from lexicons, dictionaries, web-postings, and elsewhere, we classified the terms and analyzed the lexicalization patterns. In addition to the widely-known five classes of tastes, i.e., and , Korean has three more classes in the basic category, i.e., and . A large number of tactile sensory words to describe the touch sensations in the mouth at the tasting event and expressions denoting characteristic food texture and mastication also join in creating a rich taste vocabulary. The Korean taste lexicalization system is equipped with the means to signal diverse aspects of gustatory sensation, i.e., intensity, depth, purity and duration. Among such means are vowel polarity, consonantal sound symbolism, reduplication and onomatopoeia. The systematicity of taste lexicalization contributes to the plasticity of the paradigm, making the Korean taste vocabulary one of the most productive and elaborate paradigms.

Loading

Article metrics loading...

/content/journals/10.1075/term.23.1.02rhe
2017-11-10
2019-10-18
Loading full text...

Full text loading...

References

  1. Auvray, Mlka , and Charles Spense
    2008 The Multisensory Perception of Flavor. Consciousness & Cognition17: 1016–1031. doi: 10.1016/j.concog.2007.06.005
    https://doi.org/10.1016/j.concog.2007.06.005 [Google Scholar]
  2. Backhouse, Anthony E.
    1994The Lexical Field of Taste: A Semantic Study of Japanese Taste Terms. Cambridge: Cambridge University Press. doi: 10.1017/CBO9780511554322
    https://doi.org/10.1017/CBO9780511554322 [Google Scholar]
  3. Beidler, Lloyd M.
    1958 “Physiological Basis of Flavor.” InFlavor Research and Food Acceptance, ed. by Arthur D. Little , 3–28. New York: Reinhold.
    [Google Scholar]
  4. Britannica Academic Encyclopædia Britannica, Inc.
    , March29 2016 “Taste” and “Flavour”. academic.eb.com/levels/collegiate/article/34523. AccessedAugust 5, 2016.
  5. Classen, Constance , David Howes , and Anthony Synnott
    1994Aroma: The Cultural History of Smell. London: Routledge.
    [Google Scholar]
  6. Delwiche, Jeannine
    2004 “The Impact of Perceptual Interactions on Perceived Flavor.” Food Quality and Preference15: 137–146. doi: 10.1016/S0950‑3293(03)00041‑7
    https://doi.org/10.1016/S0950-3293(03)00041-7 [Google Scholar]
  7. Dupire, Marguerite
    1987 “Des goûts et des odeurs: classifications et universaux.” L’Homme27 (104): 5–25.
    [Google Scholar]
  8. Enfield, Nicholas
    2011 “Taste in Two Tongues: A Southeast Asian Study of Semantic Convergence.” Senses & Society6 (1): 30–37. doi: 10.2752/174589311X12893982233632
    https://doi.org/10.2752/174589311X12893982233632 [Google Scholar]
  9. Eun, Soohee
    2014 “Hanil yangeneuy mikak phyohyen taycoyenkwu: Onomathophielul cwungsimulo [A contrastive study of taste terms in Korean and Japanese].” Journal of Japanese Language and Literature89: 211–228. doi: 10.17003/jllak.2014.89.1.211
    https://doi.org/10.17003/jllak.2014.89.1.211 [Google Scholar]
  10. Hankulhakhoy (The Korean Language Society)
    1996Wulimalkhunsacen [The Korean dictionary]. Seoul: Omungak Publishing.
    [Google Scholar]
  11. Jeong, Jei Yun
    1989 “Mikaktongsauy ehwi kochal [A study of taste verbs].” Emwunnoncip28: 351–376 (Mincokemwunhakhoy).
    [Google Scholar]
  12. Jeong, Su-jin
    2005 “The Aspects of the Meaning Extension of the Taste-terms.” Korean Semantics18: 149–174.
    [Google Scholar]
  13. Jung, In Seung
    1938 “Moum sangtay pepchikkwa caum kasey pepchik [Principles of vowel relativity and consonant reinforcement].” Hangeul6 (9): 10–25.
    [Google Scholar]
  14. Kim, Chun-gi
    1999 “A Study on the Taste-terms of Korean.” Korean Semantics5: 249–269.
    [Google Scholar]
  15. Kim, Kong-On
    1976 “Sound Symbolism in Korean.” Journal of Linguistics13: 67–75. doi: 10.1017/S0022226700005211
    https://doi.org/10.1017/S0022226700005211 [Google Scholar]
  16. Kim, Sun-ja
    2015 “A Contrastive Analysis of the Semantic Expansion of the Adjective ‘Spicy’ in Korean and Chinese.” Language & Information Society26: 101–133.
    [Google Scholar]
  17. Kim-Renaud, Young-Key
    1976 “Semantic Features in Phonology: Evidence from Vowel Harmony in Korean.” Chicago Linguistic Society12: 397–412.
    [Google Scholar]
  18. Koo, Hyun Jung
    2004 ““A Cognitive Analysis of Lexicalization Patterns of (Dis-)honorification in Korean.” .” Korean Semantics14: 97–120.
    [Google Scholar]
  19. 2007 “Force Dynamics as a Variational Factor: A Case in Korean.” LACUS Forum33: 201–210.
    [Google Scholar]
  20. Koo, Hyun Jung , and Seongha Rhee
    2016 “Pejoratives in Korean.” InPejoration, ed. by Rita Finkbeiner , Jörg Meibauer , and Heike Wiese , 301–324. Amsterdam: John Benjamins. doi: 10.1075/la.228.13koo
    https://doi.org/10.1075/la.228.13koo [Google Scholar]
  21. Lee, Seung-Myong
    1986 “A Morphosemantic Study on the Korean Taste Terms.” Hangeul192: 171–194.
    [Google Scholar]
  22. Lee, Sung Nyong
    1955 “Umsengsangcinglon [A theory of sound symbolism].” Mwunlitayhakpo2 (2): 12–20 (Seoul National University).
    [Google Scholar]
  23. 1978 “Kwuke umsengsangcingloney tayhaye [On Korean sound symbolism].” Ene3 (1): 1–18. doi: 10.1016/0360‑5442(78)90051‑8
    https://doi.org/10.1016/0360-5442(78)90051-8 [Google Scholar]
  24. Lehmann, Christian
    1995[1982]Thoughts on Grammaticalization. Newcastle: Lincom Europa.
    [Google Scholar]
  25. Li, Min
    2013 “A Comparative Analysis of Korean and Chinese Vocabularies: ‘Sweet’.” Teaching Korean as a Foreign Language39: 83–107.
    [Google Scholar]
  26. Lim, Hyewon
    2015 “The Conceptualization of Taste in Korean.” Language and Linguistics66: 323–344.
    [Google Scholar]
  27. Martin, Samuel E.
    1962 “Phonetic Symbolism in Korean.” InAmerican Studies in Altaic Linguistics (Uralic and Altaic Series 13), ed. by Nicholas Poppe , 177–189. Bloomington: Indiana University Press.
    [Google Scholar]
  28. 1992A Reference Grammar of Korean. Rutland: Charles E. Tuttle Publishing.
    [Google Scholar]
  29. Maeda, Tsunaki
    1978 “The Korean Adjectives of the Sense of Taste.” Chosen Gakuho: Journal of the Academic Association of Koreanology in Japan86: 20–35.
    [Google Scholar]
  30. Moon, Keum-hyun
    2015 “A Study on the Aspects of Polysemization and Cognitive Meaning of the Fixed Expressions Including Taste Words.” Journal of the Academy for Korean Language Education102: 391–427.
    [Google Scholar]
  31. Nam, Youngsin
    1989Wulimal Pwunlyu Sacen, 2-kwen, Phwulimalphyen [Korean lexicon by semantic categories, vol. 2, Adjectives]. Seoul: Hangang Publishing.
    [Google Scholar]
  32. 1992Wulimal Pwunlyu Sacen, 3-kwen, Kkwumimssi, Kita [Korean lexicon by semantic categories, vol. 3, Adverbs and other categories]. Seoul: Hangang Publishing.
    [Google Scholar]
  33. NIKL (The National Institute of the Korean Language)
    2002Hyentay kwuke sayong pinto cosa [A frequency survey of Modern Korean usage].
    [Google Scholar]
  34. Park, Hyunsun
    2016 A semantic study on sensory expressions for food taste. Master’s thesis, Konkuk University, Seoul, Korea.
  35. Park, Yongsu
    1989Wulimal Kalay Sacen [Korean lexicon by semantic categories]. Seoul: Hankil Publishing.
    [Google Scholar]
  36. Phyocwunkwuketaysacen [A Standard Korean Dictionary] 1999 The National Institute of the Korean Language.
    [Google Scholar]
  37. Rhee, Seongha
    2016 “Lexicalization patterns in color naming in Korean.” Paper presented at the17th International Morphology Meeting (IMM-2016), Vienna University, Austria, February 18–21, 2016.
    [Google Scholar]
  38. Shon, Kyeongho
    2007 “A Study on the Taste-terms in Korean and Japanese: Focusing on the Basic Adjective of the Taste.” Journal of Japanese Language and Literature62 (1): 251–275. doi: 10.17003/jllak.2007.62.2.251
    https://doi.org/10.17003/jllak.2007.62.2.251 [Google Scholar]
  39. Spence, Charles
    2002The ICI Report on the Secret of Senses. London: The Communication Group.
    [Google Scholar]
  40. Stillman, Jennifer A.
    2002 “Gustation: Intersensory Experience par Excellence.” Perception31: 1491–1500. doi: 10.1068/p3284
    https://doi.org/10.1068/p3284 [Google Scholar]
  41. Wulimalkhunsacen [A Dictionary of Korean], 6th ed 1996[1992] Seoul: Hangeulhakhoy.
    [Google Scholar]
  42. Yoon, Hyejoon
    2012 “A Comparison of the Meanings of Taste Adjectives in Korean and German.” Bilingual Research50: 139–165.
    [Google Scholar]
  43. Zampini, Massimiliano , Daniel Sanabria , Nicola Phillips , and Charles Spence
    2007 “The Multisensory Perception of Flavor: Assessing the Influence of Color Cues on Flavor Discrimination Responses.” Food Quality and Preference18: 975–984. doi: 10.1016/j.foodqual.2007.04.001
    https://doi.org/10.1016/j.foodqual.2007.04.001 [Google Scholar]
http://instance.metastore.ingenta.com/content/journals/10.1075/term.23.1.02rhe
Loading
/content/journals/10.1075/term.23.1.02rhe
Loading

Data & Media loading...

  • Article Type: Research Article
Keyword(s): onomatopoeia , sound symbolism , synesthesia , taste terms and vowel polarity
This is a required field
Please enter a valid email address
Approval was successful
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error