일한 양 언어의 조리동사 대조연구* – 조리 전 단계를 중심으로 –

Abstract

Study on cooking of Japanese and Korean has been conducted in a wide variety of ways, but it mainly focuses on “cooked cooking verbs” and few of the study deal with “pre-cooking steps”. Furthermore, few prior studies that combine not only the primary meaning of cooking but also the semantic expansion aspects have been found. With this in mind, this paper limits the scope of cooking verbs in Japanese and Korean to the preparation stage prior to full-scale cooking. And examined what expressions appeared in both languages, and further tried to clarify the derivative aspects of the meaning of the cooking verb. To this end, “pre-cooking verbs” were extracted from prior research, dictionaries and cooking-related books, and classified into “material handing verbs” and “pre- cooking verbs.” In addition, the stages of the preparation verbs are divided into <dip>, <filter>, <divide>, and <mix>, and the material handing verbs are divided into <cut>, <dip>, and <knead>, respective verbs are classified. Japanese and Korean “cooking verbs” have many similarities in terms of expression, but it has been confirmed that there are differences due to differences in expression. Another interesting result of the comparative study is that Japanese and Korean, which are used in similar meanings as cooking verbs, are expressed in different meanings in terms of semantic extension. The results of such considerations cannot be explained by linguistic aspects alone, and it is necessary to look at the relationship with cultural aspects. The difference in expression due to the development of cooking methods and food culture is also considered to be related to the use of cooking verbs, and the difference in food culture between the two countries can be seen by summarizing a wider range of cooking vocabulary.