@article{ART003268460},
author={CAI CHUN YU},
title={A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series},
journal={The Journal of Study on Language and Culture of Korea and China},
issn={1738-0502},
year={2025},
number={78},
pages={141-166},
doi={10.16874/jslckc.2025..78.005}
TY - JOUR
AU - CAI CHUN YU
TI - A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series
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 - 141
EP - 166
SN - 1738-0502
AB - This study, targeting Chinese idioms of the ‘酸’ and ‘辣’ series, analyzed the process where the gustatory stimulus is combined with multisensory experiences and expanded into social and emotional meaning within the framework of Conceptual Blending Theory (CBT). For the analysis, most of the examples of the two series of idioms were collected from a corpus. The findings showed that idioms of the ‘酸’ series tended to embody negative emotions such as sadness, jealousy, bluff, pain, and poverty as the sour stimulus is transferred to the senses of touch, smell, hearing, and sight. On the other hand, the idioms of the ‘辣’ series mainly convey spicy stimulus through touch and sight, highlighting strong emotions such as cruelty, harshness, passion, pain, and impatience. In both families, gustatory experiences merge with multisensory stimuli and socio-emotional codes, creating a blending space that allows listeners to intuitively experience characters' personality, actions, and situations. These results show that Chinese idioms serve as an important linguistic device that conveys emotional meaning by combining sensory experiences with cultural schemas.
KW - Idiom;sour;spicy;Conceptual Blending Theory; multisensory expression
DO - 10.16874/jslckc.2025..78.005
ER -
CAI CHUN YU. (2025). A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series. The Journal of Study on Language and Culture of Korea and China, 78, 141-166.
CAI CHUN YU. 2025, "A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series", The Journal of Study on Language and Culture of Korea and China, no.78, pp.141-166. Available from: doi:10.16874/jslckc.2025..78.005
CAI CHUN YU "A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series" The Journal of Study on Language and Culture of Korea and China 78 pp.141-166 (2025) : 141.
CAI CHUN YU. A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series. 2025; 78 : 141-166. Available from: doi:10.16874/jslckc.2025..78.005
CAI CHUN YU. "A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series" The Journal of Study on Language and Culture of Korea and China no.78(2025) : 141-166.doi: 10.16874/jslckc.2025..78.005
CAI CHUN YU. A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series. The Journal of Study on Language and Culture of Korea and China, 78, 141-166. doi: 10.16874/jslckc.2025..78.005
CAI CHUN YU. A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series. The Journal of Study on Language and Culture of Korea and China. 2025; 78 141-166. doi: 10.16874/jslckc.2025..78.005
CAI CHUN YU. A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series. 2025; 78 : 141-166. Available from: doi:10.16874/jslckc.2025..78.005
CAI CHUN YU. "A Study on the Conceptual Blending Structure of Chinese Idioms in the ‘酸(sour)’ and ‘辣(spicy)’ Series" The Journal of Study on Language and Culture of Korea and China no.78(2025) : 141-166.doi: 10.16874/jslckc.2025..78.005
