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An analysis of the semantic extension pattern of Chinese taste terms from the perspective of cognitive linguistics

  • PHILOSOPHY·THOUGHT·CULTURE
  • 2020, (34), pp.623~646
  • DOI : 10.33639/ptc.2020..34.025
  • Publisher : Research Institute for East-West Thought
  • Research Area : Humanities > Other Humanities
  • Received : October 19, 2020
  • Accepted : November 29, 2020
  • Published : November 30, 2020

LEE, MYUNG A 1

1국민대학교

Accredited

ABSTRACT

This study identifies the semantic extension pattern of the Chinese taste terms from the perspective of cognitive linguistics. To this end, the conceptual blending theory of the words “to be bitter (苦),” “to be sweet (甜),” “to be sour (酸),” “to be spicy (辣),” and “to be salty (咸)” is analyzed. The Chinese taste terms are extended from their primary meaning to that of an “emotional state in a particular situation” or an “evaluation of an object's behavior or characteristics.” According to the “embodiment” perspective of cognitive linguistics, physical taste experiences such as “bitter (苦),” “sweet (甜),” “sour (酸),” and “spicy (辣)” are reflected in the experience of certain situations. This extends their primary meaning to emotions such as “pleasure, agony, sadness, and jealousy.” These meanings are also reflected in the object's feelings of behavior or characteristics and are extended to subjective evaluations such as “to curry favor with” and “to be brutal." The input spaces are constructed on the basis of each frame, including “taste,” “emotion,” and “evaluation," and from each input space. Elements that experience certain situations, such as the taste being “bitter (苦),” “sweet (甜),” “sour (酸),” and “spicy (辣)” are projected into a blended space.

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This paper was written with support from the National Research Foundation of Korea.
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