A Study of Chinese Pastry Naming Patterns Based on Cognitive Semantics
Lun Xinyu, Xue Zhang · Advances in Social Science, Education and Humanities Research/Advances in social science, education and humanities research · 2022
This paper makes quantitative statistics on the naming patterns of Peking and Guang-style pastries and analyzes the similarities and differences between the naming patterns of Peking and Guang-style pastries from the perspective of prototype and interaction in cognitive semantics.Based on the "Event-domain Cognition Model" (ECM), the naming patterns of Peking and Guang-style pastries include two core elements: action and event.Among them, the elements of event can also be divided into many sub-elements.By summing up the names of pastries, the naming mode of Peking-style cakes is " action elements + event elements" or "sub-elements of event and their mutual collocation", which can be specifically divided into six types: "raw material", "raw material + color", "raw material + taste", "production method + raw material", "color + shape" and "production method + shape".The main naming mode of Guang-style pastries is "sub-elements of event and their mutual collocation", which can be specifically divided into three types: "raw materials", "shape + raw materials" and "taste + raw materials".From the perspective of archetypal view, "bing(饼)", "gao(糕)" and "su(酥)" are the original common names, while "juan(卷)", "qiu(球)", "tuan(团)" and "quan(圈)" are the paraphrased common names, which reflects the similarity of people's cognition to the common names of these two styles of pastries.From the perspective of interaction, the special names of Peking-style pastries highlight various characteristics of things, while the special names of Guang-style pastries mainly highlight the characteristics of materials.