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The Basic Chinese And Korean Taste Words Contrast Research

Posted on:2013-05-07Degree:MasterType:Thesis
Country:ChinaCandidate:S X JinFull Text:PDF
GTID:2245330395450760Subject:Foreign Language Teaching
Abstract/Summary:PDF Full Text Request
Diet is the basis for all human life and thus plays a pivotal role in our daily lives. Understanding of tastes in many ways affects personal cognition as well as group culture and communication; words related to taste go beyond description of food to reflecting culture, emotional and psychological states. Teaching a foreign language must take both native and target cognitive foundations into account to most effectively bridge the gap in translation. In regards to taste words, South Korean learners of Chinese must understand both their own cognitive foundations as well as those of native Chinese in order to most effectively grasp native-level Chinese as a foreign language.Through comparative studies between Chinese and Korean in terms of taste senses words, the article addresses understanding of fundamental taste sense words between Chinese and Korean students. Then, based on comparative studies, it looks at recognition, deviation and difficulties for taste sense words in Chinese by overseas students from South Korea through examination of HSK written examination and questionnaire research.The main body in this article is divided into five chapters:Chapter Ⅰ:Introduction.Chapter Ⅱ:Gives a brief introduction of the study, review of previous research on taste sense words and explains results in both South Korea and China in terms of each research aspect.Chapter Ⅲ:Comparative analysis of word-formation between Chinese and Korean in terms of taste sense words. Taste sense words are categorized into "fundamental taste sense words""fundamental taste sense words+fundamental taste sense words" and "fundamental taste sense words+other elements"Chapter Ⅳ:Analysis of significance between Chinese and Korean in terms of taste sense word formation.Development of taste sense meaning as a reflection of personal physical and mental cognition.Chapter V:Presents analysis of survey data from HSK data set and research questionnaire. Discusses learning status on taste sense of overseas students from South Korea to discover difficult and easy points of learning taste sense words.Conclusions.
Keywords/Search Tags:taste word, chinese language, korean language, contrastive studies, meaning, word-construction, the teaching of chinese as a foreign language, vocabulary acquisition
PDF Full Text Request
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