Earticle

초록

영어

In 2010, the Jeju dialect was registered as one of the Atlas of the World’s Languages in Danger. In this study, the delivery system of the Jeju dialect passed down from mothers to children in connection with the food culture on Jeju Island, identified as matrilineal. The results based on surveys and interviews are as follows: about 80.5% of the residents have enjoyed local dishes, about half of whom can cook these dishes. About 78.7% of them learned how to cook from their mothers or grandmothers on orally. However, with respect to the knowledge and understanding of Jeju dialect in cookware names and expressing the tastes, there was a huge discrepancy with age groups. Younger groups, i.e. teens and those in their 20s, displayed poor understanding of the language in terms of food life and cuisine and the number of words and phrases increased as the age increased. Clearly, Jeju dialect on food culture have hardly been passed down to the younger generations. Lastly, for the preservation of the Jeju dialect, we require various measures including: (1) supporting to families with 3 or more generations, (2) using Jeju dialect in daily lives more, and (3) using cookware names in Jeju dialect in elementary cafeterias.

목차

Abstract
 1. はじめに
 2. 先行研究
  2.1 済州語研究の現状
  2.2 済州伝統料理研究の現状
  2.3 済州語保存に関する研究の現状
 3. 研究の方法
  3.1 研究の概要
  3.2 データの収集と統計的分析方法
 4. 実証分析と研究結果
  4.1 回答者の人口統計分析
  4.2 済州の食文化と母系社会への言語伝達体系3によるアンケート調査
  4.3 済州の食文化と母系社会への言語伝達体系による個人インタビュー調査
  4.4 済州の食文化と母系社会の言語伝達体系によるグループインタビュー調査
 5. おわりに
 参考文献

키워드

저자

• 高暎喜 [ 고영희 | 済州漢拏大学 ]

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  언어학연구 [Journal of Linguistic Studies]

• 간기

  연3회

• pISSN

  1226-9859

• 수록기간

  1996~2025

• 등재여부

  KCI 등재

• 십진분류

  KDC 700 DDC 400