지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Sense can be defined as five senses, ｢taste, smell, touch, sight and hearing｣. The'Eating' is related with touch, sight and hearing as well as taste and smell.
In this study, Japaneses and Korean Onomatopoeia for the sense of touch wassorted and considered derived meaning which is focusing on its texture.
Fist of all, the onomatopoeia of texture involved in the sense of touch was dividedinto nine parts, classified with onomatopoeia according to Japanese and Korean,individually. Here are lists. ① rigidity, ② softness, ③ dry, ④ moisture, ⑤ slippery,⑥ sticky, ⑦ elastic, ⑧ warm, ⑨ cooling.
The Korean and Japanese onomatopoeias which are used as the meaning of thetexture in our mouth were contrasted to the pattern of derived meaning to a person'scharacter or the nature of things. As a result, in some cases, Japanese and Koreanonomatopoeias that make one-to-one correspondence have similar derived pattern,in other cases, those extend to another meaning.
Japanese and Korean has developed more onomatopoeia than English or otherEuropean languages has done. There were similarities and differences in theclassification of onomatopoeia for the touch and derived pattern that extends.
Among onomatopoeias for the sense of touch focusing on texture, there are alot of combined onomatopoeias with other senses such as sight or hearing. Thus,it is the challenge of the future; considering onomatopoeia with combined sensesnot covered in this paper and contrasting study for other senses including taste abouteating, otherwise touch sensation.
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