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The Word Field of Korean Cuisine Verb

  • Korean Semantics
  • 2011, 34(), pp.77-107
  • Publisher : The Society Of Korean Semantics
  • Research Area : Humanities > Korean Language and Literature

Kim Jung Nam 1

1경희대학교

Accredited

ABSTRACT

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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