한국과 태국의 음식이름의 형태적 특징 비교 연구

Abstract

This paper aims to compare morphological characteristics on the name of Korean and Thai food. First, the lexical components of food name is classified into 7 entries, i.e. food types, methods of making food, main food materials, sub food materials, taste of food, apparatuses used and styles of food. We divide the location of food name's components into P1, P2, P3, P4 and analyze each components. The study shows that :At P1, 'food types' is the most part in Korean food name and 'food types' and 'main food materials' are the most part in Thai food. At P2, 'food materials(main food materials)' is the most part in Korean food name and 'methods of making food' and 'main food materials' are the most part in Thai food. At P3, 'main food materials' and 'sub food materials' are the most part in Korean and Thai together. AT P4, 'food materials(sub food materials)' is the most part in Korean and Thai, too.