한 · 일 양언어의 미각 표현 대조연구 -오노마토피어를 중심으로-

Abstract

Using onomatopoeia could be more realistic and vivid expression when evaluatingthe taste of food rather than simply evaluating as ‘delicious’ or ‘not delicious'. Also,depending on the type of dish, it makes remind different onomatopoeia. Even thoughwith the same dish, selection and use of onomatopoeia make feel taste differently. Onomatopoeia expressing about taste is related in all of the five areas ‘taste, smell,sight, touch, hearing'. Among them, in this paper, I set a range and investigatedeach use patterns of onomatopoeia of taste. First, Onomatopoeia for taste can bedivided into expression about ‘basic taste’ and ‘The degree of taste strength’. ‘Basictaste’ was classified as ‘sweet, sour, salty, spicy, and bitter’. There are a fewonomatopoeia with the basic taste, except for the taste of bitter in Japanese. On theother hand, there are many expression with different forms respectively in Korean. However, onomatopoeia with ‘The degree of taste strength’ which is classified asa feeling of refreshment and a feeling of thickness is more appeared in Japanesethan Korean. Korean tends to replace by an adjective. There exists complex sense onomatopoeia with sight, smell, touch and so on. And,expression about complex taste which is made by combination of different flavorsis actively shown in Korean. Also, there are a variety of the derivative of meaning as much as many Koreansymbolic words is existed about basic taste. It is known that Japanese and Korean have abundant onomatopoeia, expeciallytaste in Korean, texture in Japanese. We need to examine cultural aspects as wellas language aspects to find out the reason for this phenomenon.