味覺詞「甜」的通感轉移與情緒誘發

Synaesthetic Transfer and Emotional Trigger of the Gustatory Term /tian2/

本文使用「COCT書面語／口語語料庫2019」作為語料來源，分析味覺詞「甜」通感轉移和情緒誘發的類型，考察其不同語法功能型態與感覺模態的對應，並探討轉移與誘發的認知途徑。結果顯示：（1）「甜」可以轉移至其他四個感覺模態，而最容易成為味覺目標域的是嗅覺。（2）「甜」轉移至嗅覺和視覺時，定語比例最高；至聽覺時，謂語比例最高；至觸覺時，定語和謂語的比例相同。（3）「甜」誘發的情緒主要是喜樂。（4）轉移與誘發的認知發展顯示以身體為本之隱喻表現，且均以轉喻為基礎，分為三類：味→觸／視／聽／嗅、味→觸／視／聽／嗅→心、味→心。基於語言行為分析結果，本文建議可以由身體層面至心理層面搭配轉喻及隱喻之應用、由使用頻率高至低、由學習者第一語言的對應有至無，於二語教學時累進式補充隱喻用法。

This study, based on spoken and written data drawn from Corpus of Contemporary Taiwan Mandarin in 2019, examines the sensory modalities conveyed by the gustatory term /tian2/ and the emotions it triggers. The transferred sensory modalities, their corresponding grammatical functions, and the cognitive development mechanisms are investigated. The findings are as follows: (1) Taste can be transferred to touch, vision, hearing, and smell, with smell as the dominant target. (2) When taste is transferred to smell and vision, it mostly functions as attributes; when taste is transferred to hearing, it mostly functions as predicates; when taste is transferred to touch, both functions are equally distributed. (3) The triggered emotions largely have to do with happiness. (4) The cognitive developments reveal that synaesthetic transfer of sensory modalities is embodied, and mainly involves metonymy-based metaphors. Based on the findings, the study proposes several pedagogical suggestions.