@article{ART003268431},
author={LEESUNHEE},
title={A Study on the Expression of Food Texture in Modern Chinese},
journal={The Journal of Study on Language and Culture of Korea and China},
issn={1738-0502},
year={2025},
number={78},
pages={35-65},
doi={10.16874/jslckc.2025..78.002}
TY - JOUR
AU - LEESUNHEE
TI - A Study on the Expression of Food Texture in Modern Chinese
JO - The Journal of Study on Language and Culture of Korea and China
PY - 2025
VL - null
IS - 78
PB - Korean Society of Study on Chinese Languge and Culture
SP - 35
EP - 65
SN - 1738-0502
AB - This study aims to examine how modern Chinese speakers perceive, evaluate, and linguistically express food texture. To this end, restaurant review texts from various Chinese platforms were collected and analyzed. Texture-related expressions were categorized into six physical dimensions—surface, firmness, elasticity, viscosity, moisture, and temperature—as well as their composite forms.
The analysis reveals that expressions of food texture in Chinese extend beyond sensory description and function as evaluative tools that reflect judgments about food quality and value. Particularly, lexical items such as 嫩 (tender), 脆 (crisp), and Q弹 (chewy and elastic) serve not only to describe tactile sensations but also to convey cultural and aesthetic evaluations. These findings suggest that food texture constitutes a significant dimension of Chinese culinary aesthetics and taste culture.
This study contributes to the broader understanding of sensory language and demonstrates the potential of vocabulary research grounded in real-life discourse.
KW - Food texture;Kougan;Texture expression;Taste evaluation;Taste description;Chinese language;Review texts;Discourse analysis
DO - 10.16874/jslckc.2025..78.002
ER -
LEESUNHEE. (2025). A Study on the Expression of Food Texture in Modern Chinese. The Journal of Study on Language and Culture of Korea and China, 78, 35-65.
LEESUNHEE. 2025, "A Study on the Expression of Food Texture in Modern Chinese", The Journal of Study on Language and Culture of Korea and China, no.78, pp.35-65. Available from: doi:10.16874/jslckc.2025..78.002
LEESUNHEE "A Study on the Expression of Food Texture in Modern Chinese" The Journal of Study on Language and Culture of Korea and China 78 pp.35-65 (2025) : 35.
LEESUNHEE. A Study on the Expression of Food Texture in Modern Chinese. 2025; 78 : 35-65. Available from: doi:10.16874/jslckc.2025..78.002
LEESUNHEE. "A Study on the Expression of Food Texture in Modern Chinese" The Journal of Study on Language and Culture of Korea and China no.78(2025) : 35-65.doi: 10.16874/jslckc.2025..78.002
LEESUNHEE. A Study on the Expression of Food Texture in Modern Chinese. The Journal of Study on Language and Culture of Korea and China, 78, 35-65. doi: 10.16874/jslckc.2025..78.002
LEESUNHEE. A Study on the Expression of Food Texture in Modern Chinese. The Journal of Study on Language and Culture of Korea and China. 2025; 78 35-65. doi: 10.16874/jslckc.2025..78.002
LEESUNHEE. A Study on the Expression of Food Texture in Modern Chinese. 2025; 78 : 35-65. Available from: doi:10.16874/jslckc.2025..78.002
LEESUNHEE. "A Study on the Expression of Food Texture in Modern Chinese" The Journal of Study on Language and Culture of Korea and China no.78(2025) : 35-65.doi: 10.16874/jslckc.2025..78.002
