基于语料库的中日味觉词“苦”和「苦い」的对比研究

A Comparative Study of Chinese and Japanese Taste Words “Ku” and “Nigai” Based on Corpus

摘要: 味觉在人们的饮食生活中扮演着极其重要的角色。中日两国语言都有“五味”的说法，即“酸、甜、苦、辣、咸”。在人的五种基础味觉中，只有“苦”被广泛运用于佛教领域。与其他的味觉词相比，“苦”不仅在饮食文化中发挥着重要作用，也常被用于修饰人的精神世界和人生境遇，展现出人类生活的本质。因此，本文以中日味觉词“苦”和「苦い」为研究对象，从语料库中收集相关实例，将二者进行对比研究，考察它们各自在语义上的扩张以及词类特征。

Abstract: The sense of taste plays an extremely important role in people’s dietary life. In both Chinese and Japanese languages, there are five tastes, namely “sour, sweet, bitter, spicy and salty”. Of the five basic human tastes, only “bitter” is widely used in Buddhism. More than any other taste word, “bitter” not only plays an important role in food culture, but also is often used to modify the spiritual world and life situation of human beings, showing the essence of human life. Therefore, this paper takes the Chinese and Japanese taste words “Ku” and “Nigai” as the objects of study, collects relevant examples from the corpus, and conducts a comparative study of the two, examining their respective semantic expansions and lexical features.