现代汉语食品类名词研究

The Study of Food Nouns in Modern Chinese

文章站在语言本体的角度,从语音、构词、语义和文化等四个方面对现代汉语食品类名词进行细致的研究。语音从音节结构、韵律结构、轻声现象及儿化现象等四方面进行分析;构词从单纯词、合成词等两方面进行分析;语义从成分意义与修辞义两方面分析;文化从文化来源与反映的文化心理进行分析。通过以上论述,初步阐述现代汉语食品类名词的特点及构成规律。

This paper launches a detailed research on the food nouns in modem Chinese from the perspective of language ontology in terms of pronunciation, word formation, semantics and culture. Pronunciation is analysed from the syllable structure, the rhythm structure, light tone and retroflex phenomenon. Word formation from single morpheme words and compound words, etc. Semantics from ingredients and rhetoric. Culture from source and psychology. The paper preliminarily expatiates the characteristics of food nouns and constituting rules.