@article{ART001547740},
author={Kim Jung Nam},
title={The Word Field of Korean Cuisine Verb},
journal={Korean Semantics},
issn={1226-7198},
year={2011},
volume={34},
pages={77-107}
TY - JOUR
AU - Kim Jung Nam
TI - The Word Field of Korean Cuisine Verb
JO - Korean Semantics
PY - 2011
VL - 34
IS - null
PB - The Society Of Korean Semantics
SP - 77
EP - 107
SN - 1226-7198
AB - In this paper, Korean cuisine verbs are classified into several groups that have common semantic features, and they are subdivided according to the distinct semantic constituent features. 99 verbs were largely divided into five types. The first is materials preparing verbs, the second is storing process verbs, the third is materials mixing and seasoning process verbs, the forth is heating process verbs. There are other cuisine verbs that do not belong here. Grooming or trimming verbs, cleansing and rinsing verbs, moistening verbs, cutting verbs, kneading verbs, and shaping verbs belong to the first group. The representative verb included in storing verbs group is ‘damgeuda’, and ‘seokda’, ‘yangnyemhada’ are typical of the third group. The heating verbs are divided into those that use water and those do not use water.
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DO -
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ER -
Kim Jung Nam. (2011). The Word Field of Korean Cuisine Verb. Korean Semantics, 34, 77-107.
Kim Jung Nam. 2011, "The Word Field of Korean Cuisine Verb", Korean Semantics, vol.34, pp.77-107.
Kim Jung Nam "The Word Field of Korean Cuisine Verb" Korean Semantics 34 pp.77-107 (2011) : 77.
Kim Jung Nam. The Word Field of Korean Cuisine Verb. 2011; 34 77-107.
Kim Jung Nam. "The Word Field of Korean Cuisine Verb" Korean Semantics 34(2011) : 77-107.
Kim Jung Nam. The Word Field of Korean Cuisine Verb. Korean Semantics, 34, 77-107.
Kim Jung Nam. The Word Field of Korean Cuisine Verb. Korean Semantics. 2011; 34 77-107.
Kim Jung Nam. The Word Field of Korean Cuisine Verb. 2011; 34 77-107.
Kim Jung Nam. "The Word Field of Korean Cuisine Verb" Korean Semantics 34(2011) : 77-107.
