ISSN : 1226-4822(Print)
ISSN : (Online)
ISSN : (Online)
The Sociolinguistic Journal of Korea Vol.27 No.4 pp.1-35
DOI : http://dx.doi.org/10.14353/sjk.2019.27.4.01
DOI : http://dx.doi.org/10.14353/sjk.2019.27.4.01
A Study on the Korean Mouthfeel Lexical Field
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 , , , , , . 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.
한국어 식감 어휘장 연구
초록
Figure
Table
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Journal Abbreviation : j. Korea Saf. Manag. Sci.
Frequency : Published three times annually in April, August and December, including an international issue
Doi Prefix : 10.14353/sjk.
Year of Launching : 2013
Publisher :
The Sociolinguistic Society of Korea
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