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| Title: | 基於語料庫的英語味覺詞彙研究
A corpus-based study on English taste vocabulary |
| Authors: | 徐鈺婷
Hsu, Yu-Ting |
| Contributors: | 曹逢甫
鍾曉芳
Tsao, Feng-Fu
Chung, Siaw-Fong
徐鈺婷
Hsu, Yu-Ting |
| Keywords: | 專業語料庫
味覺詞
詞表
近義詞
語料庫分析
specialized corpus
taste words
wordlist
near-synonyms
corpus analysis |
| Date: | 2020 |
| Issue Date: | 2020-08-03 17:18:23 (UTC+8) |
| Abstract: | 本文旨在增進外語學習者描述食物風味方面的英語詞彙。本研究採用以語料庫為依據之研究方法，首先藉助《詞彙特性素描系統》（Sketch Engine）建置約三百六十萬字的大型專業語料庫以生成英語味覺詞表，接著透過語料庫提取例句供外語學習者參考。為了幫助外語學習者辨析味覺詞之近義詞彙，我們透過語料庫提取常見搭配以揭示其細微差異。本研究亦將研究結果與一本味覺詞相關之英語教材做比較。主要發現為下：（一）在味覺詞表構建方面，本研究篩選出一百三十五個英語味覺詞彙，皆為用於描述食物之味道、香氣、口感之詞彙。這些詞彙可作為味覺詞相關研究的基礎，同時，結果亦證實英語中存在大量味覺詞。本研究亦為所有詞彙附上中文翻譯及語料庫所提供之例句，以供外語學習者學習及應用；（二）在近義詞分析研究方面，本研究辨識出二十四組英語味覺詞彙之近義詞，搭配詞的分析結果證明語料庫於近義詞彙之分析是有效的；（三）至於對比英語教材研究方面，研究發現許多味覺詞彙並未列入相關英語教材中。本研究期許英語教師、教材編輯、課綱修訂委以及研究人員能共同努力提升外語學習者描述食物方面英語辭彙的豐富性。
The purpose of the present study is to enrich second language learners’ English vocabulary on the flavor of food. A corpus-based approach was adopted in the current research. To generate the Taste Vocabulary List, we first built a corpus consisted of around 3,600,000 running words with the help of Sketch Engine, a platform that provides corpus management and text analysis tools. Then, we extracted some example sentences from the corpus as reference for second language learners. To help learners discriminate the near-synonyms of taste vocabulary, collocations were extracted from the corpus to reveal the nuances of the near-synonyms. In addition, the present research compared the results with related English teaching material. The major findings are as follows: (a) In the Taste Vocabulary List, there were 135 words selected for describing the aroma, taste, and texture of food. These taste words could serve as a basis for related linguistic research, and it also demonstrated there exists a vastness of taste words in English. The present study also provided a list of vocabulary with Chinese translations and some example sentences extracted from the corpus for better learning and application of words by second language learners; (b) The present study identified 24 sets of near-synonyms of taste vocabulary. Results from the collocation analysis confirmed the effectiveness of using a corpus to discriminate synonymous words; (c) The findings from the comparison with English teaching material indicated that many taste vocabulary words generated from the corpus were not included in the related English teaching material. It is hoped that English teachers, material writers, curriculum developers, and researchers could work together to enrich second language learners’ vocabulary of describing food in English. |
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| Description: | 碩士
國立政治大學
語言學研究所
103555004 |
| Source URI: | http://thesis.lib.nccu.edu.tw/record/#G0103555004 |
| Data Type: | thesis |
| DOI: | 10.6814/NCCU202001087 |
| Appears in Collections: | [語言學研究所] 學位論文
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