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Food Naming and Imagination ― Focusing on Korean and Chinese Cuisine

  • The Journal of Study on Language and Culture of Korea and China
  • Abbr : JSLCKC
  • 2024, (73), pp.249-269
  • DOI : 10.16874/jslckc.2024..73.010
  • Publisher : Korean Society of Study on Chinese Languge and Culture
  • Research Area : Humanities > Chinese Language and Literature
  • Received : July 10, 2024
  • Accepted : August 20, 2024
  • Published : August 31, 2024

Jung, Yousun 1

1상명대학교

Accredited

ABSTRACT

Food names are typically derived from ingredients, cooking methods, cutting techniques, names of people or places, names of dishes used to serve them, and distinctive flavors. Over time, food names began to include more abstract and metaphysical elements, encompassing almost anything. The fundamental reason for this is that through food, one can evoke empathy that connects the past and present, and even imagine the future, allowing us to explore the mechanisms of all changes. Therefore, food can be said to be a source of imagination and the beginning of culture for humans. Furthermore, the mechanism of these changes is rooted in the human instincts of wishing and storytelling. Therefore, this study focuses on the mechanisms of human imagination at work when naming foods, assuming them to be driven by the instincts of wishing and storytelling. To this end, the paper primarily examines Korean and Chinese foods.

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