한·일 양언어의 비가열 조리동사 대조연구 - 혼합과 발효를 중심으로 -

Abstract

The study of vocabulary on cooking in Japanese and Korean has been conducted in many fields. However, they have mainly focused on cooking verbs about "heated food" and there are few studies on "unheated cooking verbs". Moreover, there is no previous study that encompasses various aspects of the derivative meaning as well as the primary meaning. This study examines what unheated cooking verbs are in both languages by limiting the range of unheated cooking verbs to mixing and fermentation among Japanese and Korean cooking verbs, and furthermore, clarifies the derivative aspects of the meaning of heating cooking verbs. For this, firstly, headings of the "unheated cooking verb" were extracted from previous studies and cooking books, and then the headings were classified into two subsets, "processing and mixing" and "preservation and fermentation". The group of verbs for ‘processing and mixing’ was further divided into 〈seasoning to taste〉, 〈putting〉, and 〈mixing〉 and the group of verbs for ‘preservation and fermentation’ were divided into 〈dipping〉, 〈brewing〉, and 〈fermenting〉. The Japanese and Korean unheated cooking verbs share many similar parts, but they also show interesting differences according to the differences in expression. Further, among the "unheated cooking verbs" of both languages, verbs that were used purely to convey the meaning of cooking were rarely observed. Many verbs expanded their meaning from the meaning of general verbs to the meaning of cooking. This aspect of the meaning expansion cannot be explained by the linguistic aspect only, and the relationship with the cultural aspect should be examined together. The difference in the usage patterns of the two languages" cooking verbs is thought to be related to the differences in the types of foods, the cooking methods, and the language expressions that stem from the development of the food culture, and it is expected that the differences in the food culture between the two countries will be clarified by summarizing the overall cooking verbs in Japanese and Korean. 日本語と韓国語の調理に関する研究は多岐にわたって行われているが、調理動詞の側面においては、主に「加熱調理動詞」を中心に行われており、「非加熱調理動詞」を扱う研究は少ない。さらに、調理の一次的な意味だけでなく、派生的な意味の様相を合わせた先行研究はほとんど見つからなかった。 このような点に着目し、本論文では、まず、日本語と韓国語の調理動詞のうち、混合と発酵を中心とした非加熱調理動詞に範囲を限定する。そして両言語において、どのような非加熱調理動詞の表現が現れるのか考察し、さらに加熱調理動詞の意味の派生様相を明らかにしようとした。 このため、まず先行研究と辞典および料理関連書から「非加熱調理動詞」を抽出し、「加工および混合」、「保存および発酵」に分類した。また、「加工および混合」を〈味付ける〉、〈入れる〉、〈混ぜる〉に分け、「保存および発酵」の段階を〈漬ける〉、〈醸す〉、〈発酵する〉に分け、それぞれの動詞を分類した。 日本語と韓国語の「非加熱調理動詞」は表現の側面において似たような部分が多いが、その中でも表現の違いによる相違点が見られることが興味深い結果になる。 一方、両国の「非加熱調理動詞」のうち、純粋に料理の意味でのみ使用される動詞はほとんど確認されず、多くの動詞が一般動詞の意味から調理の意味に拡張されて現れる様相を確認することができた。 このような考察の結果は、言語的側面だけでは説明しきれない部分があり、文化的側面との関係も見てみる必要がある。料理の種類と調理方法及び食文化の発達による表現の差が調理動詞の使用様相とも関係があると判断され、日本語と韓国語の全体的な調理動詞を整理してみると両国の食文化の差も明確に現われると思われる。