한・일 양언어의 촉각 오노마토피어 대조연구 -식감(食感)을 중심으로-

다국어 초록 (Multilingual Abstract)

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.

목차 (Table of Contents)

• 1. 들어가기
• 2. 선행연구
• 3. 촉각 오노마토피어의 분류
• 4. 의미의 파생 양상
• 5. 나오며
• [參考文獻]

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