从通感修辞视角看中日味觉形容词的词义演变

Analysis on the Sense Development of Chinese and Japanese Gustation Words from the Angle of Synaesthesia

张　珮　曹金波

[摘　要]味觉形容词来源于人类基本的生理感觉，汉语和日语的味觉形容词“酸（酸っぱい）”“甘、甜（甘い）”“苦（苦い）”“辣（辛い）”“咸（塩辛い）”呈现基本相对应的关系。五感是互通有无的，中日味觉形容词的意思也在各自不同文化的影响下，逐渐由味觉扩展到听觉、视觉、嗅觉、触觉等其他四个感官领域。但由于味觉形容词的派生义体现着文化差异，在实际语用过程中会出现因母语负迁移而造成的误译误用现象。本文引用中日真实语料从通感联想的角度围绕词义转移进行研究分析，以明确中日味觉形容词派生义的产生过程以及异同点。

[关键词]味觉形容词　通感　词义演变　感官领域

Abstract：Gustation words are based on basic human physical sensations，and the relationship between the five groups of Chinese and Japanese gustation words should be basically relative.The five senses are connected to each other，and the meanings of Chinese and Japanese gustation words are gradually extended to four other sensory areas which including auditory，visual，olfactory and tactile sense under the influence of their different cultures.However，because the derivation of the gustation words reflects the cultural difference，mistranslations caused by the negative transfer of the mother tongue will appear in the actual pragmatic process.This paper refers to the real corpora and analyzes the semantic shift from the perspective of synaesthesia，in order to clarify the derivation process of gustation words as well as the similarities and differences between Chinese and Japanese.

Key words：gustation words；synaesthesia；semantic shift；sensory field