日本の飲食名の統語構造

Abstract

This study was conducted to analyze the differences and commonalities of the syntactic structures of Japanese common food names such as Sushi, Udon, Ramen, Soba, Mochi, and Wagashi. First, a common feature was that there is no food name where A (preceding noun) is interpreted as part of B (following noun), A is interpreted as the object of B, A is interpreted as the cause and reason of B, and B is interpreted as representing the property of A. On the contrary, as for the differences, among food names where the ranges indicated by A and B are different, the rate for Wagashi was the highest. In the names Udon, Ramen and Soba, A is allowed to be interpreted as a tool or means of B. Among the food names where A is interpreted as the ingredient (food ingredient) of B, the highest percentage was the Sushi name. Among the food names where A is interpreted as the place of B, the highest percentage was the Ramen name. Among the food names where A is interpreted as the time of B, the highest percentage was the Udon name. In this study, I explained that these differences and commonalities appear in various perspectives in pragmatic aspects. These differences and commonalities ultimately describe the naming ustoms of Japanese food, and at the same time it indicates the uniqueness of the naming principles that only the Japanese have. However, in order to understand this, it is necessary to compare it from, and analyze, the food names in Korea, China, and the United States. I hope that the conclusion of this study can contribute to the Korean society by aiming to revitalize local economy through food development.