Suvremena lingvistika, Vol. 43 No. 83, 2017.
Izvorni znanstveni članak
https://doi.org/10.22210/suvlin.2017.083.02
The concept of ‘taste’in formation of Croatian and Turkish lexicon: A contrastive analysis
Ida Raffaelli
; Filozofski fakultet u Zagrebu
Barbara Kerovec
; Filozofski fakultet u Zagrebu
Sažetak
The paper explores the importance of the concept of ‘taste’ in the formation of the Croatian and the Turkish lexicon. The main goals of the paper are 1) to investigate differences
and similarities in conceptual mappings based on the concept of ‘taste’ in two typologically different and genetically unrelated languages by analyzing the vocabulary based on
the root kus in Croatian and the vocabulary based on the root tat in Turkish and 2) to
see to what extent the formation of taste vocabulary differs with respect to lexicalization
patterns in the two languages.
Ključne riječi
the concept of ‘taste’; lexicalization patterns; morphosemantic fields; conceptual mappings; Croatian language; Turkish language
Hrčak ID:
184922
URI
Datum izdavanja:
21.7.2017.
Posjeta: 1.522 *