| 维吾尔族味觉词概念结构及文化探析 |
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| 引用本文： | 彭凤.维吾尔族味觉词概念结构及文化探析[J].东方论坛,2008,26(1):71-74. |
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| 作者姓名： | 彭凤 |
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| 作者单位： | 中央民族大学少数民族语言学院,北京,100081 |
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| 摘 要： | 对比维吾尔语和汉语的味觉词汇，可以发现，维吾尔族和汉族对于味觉概念的切分存在巨大的差异。这与维吾尔族对立统一地把握事物的思维方式、中世纪维吾尔族的饮食矛质及维吾尔族原有的味觉概念的词汇体系等有着直接的关系。维吾尔语言表味觉概念体系的词汇现状，受维吾尔饮食文化发展和认知方式的制约是在漫长的历史过程中形成的。而且这种差异只是在与汉民族文化的碰撞中才能显现出来。
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| 关 键 词： | 味觉词 概念结构 思维方式 饮食文化 初值依赖 |
| 文章编号： | 1005-7110(2008)01-0071-04 |
| 修稿时间： | 2007年8月11日 |
The Conceptual Structure and Cultural Exploration of Uyghur Words of Taste |
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| PENG Feng.The Conceptual Structure and Cultural Exploration of Uyghur Words of Taste[J].Orient Forum,2008,26(1):71-74. |
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| Authors: | PENG Feng |
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| Institution: | PENG Feng (College of Minority Languages and Literature, Central University of Nationalities, Beijing 100081, China) |
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| Abstract: | A comparison between Uyghur and Chinese words of taste shows that there exists great disparity in the partition of taste. This has to do with the Uyghur way of thinking, diet habits and lexical system of the concept of taste. Therefore, this constraint from Uyghur diet culture and cognitive mode and the present status quoi of its conceptual system of expressing taste are the result of long-term development. And this difference can only be shown when a comparison is made between Uyghur and Chinese cultures. |
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| Keywords: | words of taste conceptual structure mode of thinking diet culture reliance of the initial value |
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