{"created":"2023-06-19T08:58:17.988573+00:00","id":740,"links":{},"metadata":{"_buckets":{"deposit":"30f2ea91-e4a1-4974-8cce-71eb840c3960"},"_deposit":{"created_by":3,"id":"740","owners":[3],"pid":{"revision_id":0,"type":"depid","value":"740"},"status":"published"},"_oai":{"id":"oai:kiu.repo.nii.ac.jp:00000740","sets":[]},"author_link":["1747","1746"],"item_10002_biblio_info_158":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018-02","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"79","bibliographicPageEnd":"86","bibliographicPageStart":"67","bibliographic_titles":[{"bibliographic_title":"社会文化研究所紀要"},{"bibliographic_title":"Shakai Bunka Kenkyusho Kiyo","bibliographic_titleLang":"en"}]}]},"item_10002_description_156":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"無論是中文還是日文，均將飲食詞語的原域概念映射到目標域概念。換言之，中文和日文均有以飲食詞語原域概念的具體經驗來說明抽象經驗的認知方式。本文以飲食中的味覺及主體的味覺評價－中文的「甜、辣、香」和日文「甘い（あまい）、辛い（からい）、香しい（かぐわしい）」為例，探討中日文目標域概念之間的異同及其華語文教學中的運用。筆者藉著中央研究院的「現代漢語平衡語料庫（Academia Sinica Balanced Corpus of Modern Chinese）」及日本國立國語研究所與Lago言語研究所共同開發出來的「NINJAL-LWP forBCCWJ」所獲得的語料進行分析。其結果顯示，中文的飲食詞語之源域語義與目標域語義之屬性是相同的。若原域語義是正面的，映射出來的隱喻語義也都是正面的語義。日文隱喻的映射方式與中文有所不同，具有正面源域語義的詞彙映射出來的隱喻語義並不一定都是正面的。不僅如此，日文的隱喻映射模式與中文相較，更有層次性。至於教學運用，我認為教學者可先以圖示方式將中日文的隱喻映射模式及其異同呈現出來，再搭配一些常見的例句說明中日文隱喻語義中所存在的每一個差異，以防學習者隱喻語義運用上的錯誤。","subitem_description_type":"Abstract"}]},"item_10002_publisher_159":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"九州国際大学社会文化研究所"}]},"item_10002_source_id_160":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0287-6639","subitem_source_identifier_type":"ISSN"}]},"item_10002_source_id_162":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN10126807","subitem_source_identifier_type":"NCID"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"眞島, 淳"}],"nameIdentifiers":[{"nameIdentifier":"1746","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Masima, Jun","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"1747","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-10-08"}],"displaytype":"detail","filename":"shabunken79-004masima.pdf","filesize":[{"value":"566.8 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"中日飲食詞彙隱喻轉義比較及其教學運用 : 以「甜、辣、香」為例","url":"https://kiu.repo.nii.ac.jp/record/740/files/shabunken79-004masima.pdf"},"version_id":"d49a3e5e-1fc7-4847-9fd7-5e513deb6256"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"概念隱喻","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"原域概念","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"目標域概念","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"味覺","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"詞彙教學","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject_language":"en","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"zho"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"中日飲食詞彙隱喻轉義比較及其教學運用 : 以「甜、辣、香」為例","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"中日飲食詞彙隱喻轉義比較及其教學運用 : 以「甜、辣、香」為例"},{"subitem_title":"The Comparative Study on Conceptual Metaphor for Food-related Words in Mandarin Chinese and in Japanese Language and their Pedagogical Applications:An Example of “甜、辣、香”","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"3","path":["162"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-10-08"},"publish_date":"2019-10-08","publish_status":"0","recid":"740","relation_version_is_last":true,"title":["中日飲食詞彙隱喻轉義比較及其教學運用 : 以「甜、辣、香」為例"],"weko_creator_id":"3","weko_shared_id":-1},"updated":"2023-12-08T11:04:48.725612+00:00"}