A Study Of Chinese Taste Words

As a closed subclass in the Chinese vocabulary system,taste words have internal members that are not only rich in meaning,but also have their own characteristics.Most of the current research focuses on the comparison of different aspects of Chinese taste words,and there are relatively few ontological studies on Chinese taste words.In view of the above situation,this paper takes the monosyllabic taste words "sweet","sweet","sour","bitter","hot/spicy","hot/spicy" and "salty" as the basic research objects,combs out the meanings of each taste word from the syntactic level,shows the meaning of taste words,extracts the different word meaning characteristics of the seven taste words,and takes the word meaning of taste words as the base point to place the words forming the word meaning relationship in their respective semantic fields to explore the distant and close relatives between each other.By analyzing the semantic characteristics of taste words and the word meaning relationships formed at the synchronic level in a certain period,the restriction effect of semantics on word formation when taste words enter the lexical level is investigated in the system,and other factors affecting word formation in addition to semantics are investigated.Finally,from the synchronic level,the semantic distribution tendency of taste morphemes and the semantic distribution of the whole words in modern Chinese are analyzed.The paper consists of three main parts: the introduction,the main text and the conclusion.The introductory part introduces the purpose and significance of the study,the current status of the study,the object of the study,the content of the study and the research ideas,as well as the research theory,the research method and the sources of the corpus used in this paper.Chapter 1 combs out the meanings of seven taste words under the guidance of the principle of inductive meanings,shows the semantic evolution of taste words through the statistical frequency of use of meanings in different periods,and extracts the semantic characteristics of taste words by sorting out the derived meanings of taste words,which lays the foundation for the analysis of the semantic reasons affecting the combination of taste morphemes and other morphemes.Through analysis,it is found that the meaning of taste words "sweet" and "sweet" develops in the direction of comfort,and "sour","bitter","hot/spicy" and "hot/spicy" develop in the direction of uncomfort,among which "sour" emphasizes irritation and immediacy,"bitter" emphasizes extreme,"hot/spicy" focuses on irritation,and "hot/spicy" focuses on violentness.Since "salty" has no connotation,it does not extract its overall semantic characteristics.The second chapter is based on the research content of the first chapter,and first clarifies that there are four types of word meaning relationships between taste words,namely overlapping relationship,approximate relationship,opposition relationship,and homogeneous relationship;Secondly,from the perspective of diachronic time,the words with word meaning relationship are placed in the semantic field to which they belong,that is,physiological sensory meaning field,psychological sense sense field,and non-sensory meaning field,and the word meaning relationship in each meaning field in different periods is dynamically investigated,the position occupied by taste words and the distant and close relatives between each other are determined,and the characteristics of taste words in the meaning field are systematic and unique.The above analysis provides a semantic basis for the semantic reason for the final formation of taste words as morphemes in.The third chapter shows the morphological appearance of Chinese monosyllabic taste words entering the lexical level,focusing on the situation of solidification into words and direct synthesis into words through the lexical path,and on this basis,the reasons for word formation are analyzed,and it is concluded that the mutual selection of semantics between morphemes,syntactic evolution,the cognitive mechanism of "blocking",the prosody mechanism,and the linear adjacency of the constituent components can affect the formation of words.Semantic limits play a decisive role in the solidification of words from phrases and in juxtaposed compound words with direct synthesis.Chapter 4 examines the semantic distribution of each taste morpheme and the whole word constructed by taste morphemes from the synchronic level of modern Chinese,from which it is found that the overall distribution of taste morphemes is in the category of table physiological and psychological feelings,while the semantic distribution of whole words constructed by taste morphemes is relatively wide,and the two belong to different semantic categories,which are inseparable from the role of modifying and limiting taste morphemes themselves and the huge number of things in the world.The concluding part points out the importance of looking at taste words from a systematic perspective of connection and the necessity of using ancient and modern Chinese communication methods to solve some linguistic phenomena,and summarizes the research content of this paper as a whole.