日本の飲食名の統語構造

Syntactic Structure of Japanese Food Names

本稿では寿司、うどん、ラーメン、蕎麦、餅、和菓子などに代表される 日本の庶民飲食名の統語構造から現れる相違点と共通点を分析した。ま ず、共通点としてはA(前項名詞)がB(後項名詞)の一部と解釈される飲食 名、AがBの主体と解釈される飲食名、AがBの対象と解釈される飲食名、 AがBの原因および理由と解釈される飲食名、BがAの性質を表すと解釈さ れる飲食名は存在しないことが挙げられる。相違点としてはAとBが指す 範囲がそれぞれ異なると解釈される飲食名の中で和菓子の割合がもっとも 高いこと、うどん名、ラーメン名、蕎麦名に限ってAがBの道具․手段と 解釈されること、AがBの材料(食材)と解釈される飲食名の中で寿司名の 割合がもっとも高いこと、AがBの場所と解釈される飲食名の中でラーメ ン名の割合がもっとも高いこと、AがBの時間を表すと解釈される飲食名 の中でうどん名の割合がもっとも高いことが挙げられる。これらの相違点 や共通点は究極的に日本人の飲食名に対する命名意識の現れであり、同時 に特異性でもある。しかし、真の意味で日本人の命名意識の特異性を知る ためには韓国や中国、ひいてはアメリカなどの飲食名を比較․考察する必 要がある。

This study was conducted to analyze the differences and commonalities of the syntactic structures of Japanese common food names such as Sushi, Udon, Ramen, Soba, Mochi, and Wagashi. First, a common feature was that there is no food name where A (preceding noun) is interpreted as part of B (following noun), A is interpreted as the object of B, A is interpreted as the cause and reason of B, and B is interpreted as representing the property of A. On the contrary, as for the differences, among food names where the ranges indicated by A and B are different, the rate for Wagashi was the highest. In the names Udon, Ramen and Soba, A is allowed to be interpreted as a tool or means of B. Among the food names where A is interpreted as the ingredient (food ingredient) of B, the highest percentage was the Sushi name. Among the food names where A is interpreted as the place of B, the highest percentage was the Ramen name. Among the food names where A is interpreted as the time of B, the highest percentage was the Udon name. In this study, I explained that these differences and commonalities appear in various perspectives in pragmatic aspects. These differences and commonalities ultimately describe the naming ustoms of Japanese food, and at the same time it indicates the uniqueness of the naming principles that only the Japanese have. However, in order to understand this, it is necessary to compare it from, and analyze, the food names in Korea, China, and the United States. I hope that the conclusion of this study can contribute to the Korean society by aiming to revitalize local economy through food development.