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@article{ART003017502},
author={CAI CHUN YU},
title={A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’},
journal={The Journal of Study on Language and Culture of Korea and China},
issn={1738-0502},
year={2023},
number={70},
pages={41-67},
doi={10.16874/jslckc.2023..70.003}

TY - JOUR
AU - CAI CHUN YU
TI - A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’
JO - The Journal of Study on Language and Culture of Korea and China
PY - 2023
VL - null
IS - 70
PB - Korean Society of Study on Chinese Languge and Culture
SP - 41
EP - 67
SN - 1738-0502
AB - This study examined aspects of the synesthesia expression of taste, ‘Sour(酸)’based on the conceptual blending theory. It analyzed the aspects of the conceptualization of ‘Sour(酸)’ by building the comprehensive conceptual integration networks that an input space (1), the source domain which represents sour, and a input space (2), the target domain which does senses of touch, smell, hearing, and sight are projected on general spaces and blended spaces. It shows experiencers’negative feelings, moods, figures, environments, and evaluation of objects by expanding from the sour domain to the specific sensory domain including senses of touch, smell, hearing, and sight and furthermore mapping to the abstract sensory domain based on their experiences in certain circumstances. Sour could be found to be much used in passive expressions because the sourer it is, the more unpleasant people are. People express their body organs’ physiological response and their physiological experience according to it realistically with the series words of‘Sour(酸)’.
KW - Sour;Taste;Synesthesia;Conceptual blending theory;Cognitive semantics
DO - 10.16874/jslckc.2023..70.003
ER -

CAI CHUN YU. (2023). A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’. The Journal of Study on Language and Culture of Korea and China, 70, 41-67.

CAI CHUN YU. 2023, "A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’", The Journal of Study on Language and Culture of Korea and China, no.70, pp.41-67. Available from: doi:10.16874/jslckc.2023..70.003

CAI CHUN YU "A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’" The Journal of Study on Language and Culture of Korea and China 70 pp.41-67 (2023) : 41.

CAI CHUN YU. A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’. 2023; 70 : 41-67. Available from: doi:10.16874/jslckc.2023..70.003

CAI CHUN YU. "A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’" The Journal of Study on Language and Culture of Korea and China no.70(2023) : 41-67.doi: 10.16874/jslckc.2023..70.003

CAI CHUN YU. A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’. The Journal of Study on Language and Culture of Korea and China, 70, 41-67. doi: 10.16874/jslckc.2023..70.003

CAI CHUN YU. A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’. The Journal of Study on Language and Culture of Korea and China. 2023; 70 41-67. doi: 10.16874/jslckc.2023..70.003

CAI CHUN YU. A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’. 2023; 70 : 41-67. Available from: doi:10.16874/jslckc.2023..70.003

CAI CHUN YU. "A Study on the Synesthesia Expression of Taste, ‘Sour(酸)’" The Journal of Study on Language and Culture of Korea and China no.70(2023) : 41-67.doi: 10.16874/jslckc.2023..70.003