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題名 台北、香港日式拉麵店菜單之語言分析
The Language Analysis of Menus of Japanese Ramen Shops in Taipei and Hong Kong
作者 凃燕如
Tu, Yen-Ju
貢獻者 戴智偉
Rik De Busser
凃燕如
Tu, Yen-Ju
關鍵詞 菜單
語言分析
拉麵
語言與食物
飲食文化
Menus
Language analysis
Ramen
Language and food
Food culture
日期 2025
上傳時間 4-Aug-2025 15:05:21 (UTC+8)
摘要 台北與香港雖同屬於華語圈，且皆以使用中文字為主，但是仍呈現不同的語言風貌。在此前的研究，對於有關食物和語言的交集，已有許多不同層面的探討，亦有對於烹飪術語所反映出的文化及歷史意涵之相關研究。然而，他們尚未深入探討到，同屬華語圈但具有不同語言風貌的城市之菜單上的語言使用情況。因此，本研究將呈現自台北與香港日式拉麵店蒐集而來的菜單，並著眼於菜單上的拉麵品項名稱，對此進行深入的語言分析，以及分析拉麵品項名稱之字數長度與價格的關聯性。本研究藉由分析與比較台北與香港兩地的日式拉麵店菜單上的語言，探討在不同的言語景觀中，日式拉麵店菜單對於語言使用、借詞、以及漢字的使用。
This research examines the language usage on the menus of Japanese ramen shops in Taipei and Hong Kong—two cities within the Sinosphere where Chinese characters are prevalent yet demonstrate different linguistic profiles. While previous research has shed light on the interactions between food and language, exploring how culinary terminology reflects cultural and historical nuances, it has yet to thoroughly examine language usage on the menus of restaurants in Sinosphere cities with different linguistic profiles. This leaves a gap in understanding the language usage on the restaurant menus in Taipei and Hong Kong. This research first presents findings from data collected from the menus of Japanese ramen shops in Taipei and Hong Kong. It then delves into an analysis of the language usage concerning the names of ramen dishes, followed by a comparative examination of the differences in language usage observed on the menus between ramen shops in Taipei and Hong Kong. Furthermore, the study investigates the relationship between the price and word count of ramen dish names on these menus. By analyzing the language usage on the menus of Japanese ramen shops in Taipei and Hong Kong, this research aims to provide a comprehensive understanding of language usage, loanwords, and the usage of Chinese characters within the menus of Japanese ramen shops across varying linguistic landscapes.
參考文獻 Online Dictionaries Dictionary of Chinese Character Variants (教育部異體字字典). (2024). National Academy for Educational Research, Ministry of Education, R.O.C. https://dict.variants.moe.edu.tw/ Kotobank (コトバンク). (n.d.). DIGITALIO, Inc. https://kotobank.jp/ SHINYOKOHAMA RAMEN MUSEUM Corporation. (n.d.). 背脂. In ラーメン大辞典. Retrieved March 30, 2024, from https://www.raumen.co.jp/rapedia/dictionary/#d_03 SHINYOKOHAMA RAMEN MUSEUM Corporation. (n.d.). 味玉. In ラーメン大辞典. Retrieved March 30, 2024, from https://www.raumen.co.jp/rapedia/dictionary/#d_01 Shogakukan Inc. / NetAdvance Inc. (2025). 愛食家. In Club Nikkoku. Retrieved March 30, 2024, from https://japanknowledge.com/tomonokai/card.html?id=123637&kw=%E3%81%82%E3%81%84%E3%81%97%E3%82%87%E3%81%8F%E3%81%8B Weblio Japanese–English and English–Japanese dictionaries (Weblio 英和辞典・和英辞典). (2025). GRAS Group, Inc. https://ejje.weblio.jp/ Other Sources Albala, K. (2013). Introduction. In K. Albala (Ed.), Routledge international handbook of food studies. Routledge. https://doi.org/10.4324/9780203819227 Barthes, R. (1997/1961). Toward a psychosociology of contemporary food consumption. In C. Counihan & P. Van Esterik (Eds.), Food and culture: A reader (pp. 20–27). Routledge. Buccini, A. F. (2013). Linguistics and food studies: Structural and historical connections. In K. Albala (Ed.), Routledge international handbook of food studies (pp. 146–158). Routledge. https://doi.org/10.4324/9780203819227 Cavanaugh, J. R., & Shankar, S. (2014). Producing authenticity in global capitalism: Language, materiality, and value. American Anthropologist, 116(1), 51–64. https://www.jstor.org/stable/24028892 Census and Statistics Department, Hong Kong Special Administrative Region. (2024). Hong Kong monthly digest of statistics (February 2024): Use of language in Hong Kong. Census and Statistics Department, Hong Kong Special Administrative Region. Chu, C., Nakazawa, T., & Kurohashi, S. (2012). Chinese characters mapping table of Japanese, traditional Chinese and simplified Chinese. In N. Calzolari, K. Choukri, T. Declerck, M. U. Doğan, B. Maegaard, J. Mariani, A. Moreno, J. Odijk & S. Piperidis (Eds.), Proceedings of the Eighth International Conference on Language Resources and Evaluation (LREC'12), 2149–2152. Counihan, C. & Van Esterik, P. (1997). Introduction. In C. Counihan & P. Van Esterik (Eds.), Food and culture: A reader (pp. 1–7). Routledge. Douglas, M. (1997). Deciphering a meal. In C. Counihan & P. Van Esterik (Eds.), Food and culture: A reader (pp. 36–54). Routledge. Garzone, G. (2017). Food, culture, language, and translation. Journal of Multicultural Discourses, 12(3), 214–221. doi.org/10.1080/17447143.2017.1364255. Gerhardt, C. (2013). Food and language–language and food. In C. Gerhardt, M. Frobenius & S. Ley (Eds.), Culinary linguistics: The chef’s special (pp. 4–49). John Benjamins Publishing Company. DOI:10.1075/clu.10.01ger Gottlieb, H. (2005). Multidimensional translation: Semantics turned semiotics. In H. Gerzymisch-Arbogast & S. Nauert (Eds.), MuTra 2005 – Challenges of Multidimensional Translation: Conference Proceedings, 1–29. Grant, A. (2015). Lexical borrowing. In J. R. Taylor (Ed.), Oxford handbook of the word (pp. 431–444). Oxford University Press. https://doi.org/10.1093/oxfordhb/9780199641604.013.029 Handler, R. (1986). Authenticity. Anthropology Today, 2(1), 2–4. https://www.jstor.org/stable/3032899 Haspelmath, M. (2009). Lexical borrowing: Concepts and issues. In Haspelmath, Martin & Tadmor, Uri (Eds.), Loanwords in the World’s Languages: A Comparative Handbook (pp. 35–54). Berlin: De Gruyter Mouton. Jurafsky, D. (2014). How to read a menu. In The language of food: A linguist reads the menu (pp. 7–20). W. W. Norton & Company. Kao, Y. T., & Wang, C. H. (2018). Performing authenticity: Case studies of ethnic restaurants in Taipei. 地理研究(Journal of Geographical Research), 69, 31–60. DOI: 10.6234/JGR.201811(69).0002 Kasamura, I., Liu, J., Nishimura, T., & Jones, M. (2024). The linguistic landscape of restaurant menus. 国際地域学研究 (Journal of regional development studies), 27, 189–199. Kataoka, S., & Lee, Y. P. (2023). Gangshi Riyu Xianggang Riwen Dasoucha Huaijiu Richang Xinxing 300 Li港式日語：香港日文大搜查，懷舊、日常、新興300例！ [Hong Kong-style Japanese: A Detailed Search of Japanese in Hong Kong– 300 Examples of Nostalgic, Everyday, and Emerging Usage]. Joint Publishing (H.K.) Co., Ltd. Levi-Strauss, C. (1997/1963). The culinary triangle. In C. Counihan & P. Van Esterik (Eds.), Food and culture: A reader (pp. 28–35). Routledge. Matwick, K., & Matwick, K. (2019). Linguistic landscape and authenticity in a Japanese supermarket in Singapore. Open Linguistics, 5, 532–552. https://doi.org/10.1515/opli-2019-0029 Openrice Group Inc. (2024). About Us. Openrice Group Inc. https://www.openrice.com/info/aboutus/index-en.html Riley, K. C. & Paugh, A. L. (2019). Introduction: Talking food across cultures. In Food and language discourses and foodways across cultures (pp. 1–18). Taylor & Francis. Saunera, M. H., & Parlak, I. B. (2023). Challenges of translating food in multiparallel corpus: beverages and mealtimes in Balzac’s human comedy (La Comédie Humaine). Food and Foodways, 31(2), 108–134. https://doi.org/10.1080/07409710.2023.2197166 The Department of Census, Directorate-General of Budget, Accounting and Statistics (DGBAS), Executive Yuan, R.O.C. (2021). The 2020 Population and Housing Census (The 2020 Census). The Department of Census, Directorate-General of Budget, Accounting and Statistics (DGBAS), Executive Yuan, R.O.C. Zhuoma, Q. (2023). A corpus analysis on food-related borrowing words between English and Chinese and its Influences on cultural implication and language development. British Journal of English Linguistics, 11(3), 33–45. https://doi.org/10.37745/bjel.2013/vol11n33345
描述 碩士
國立政治大學
語言學研究所
108555004
資料來源 http://thesis.lib.nccu.edu.tw/record/#G0108555004
資料類型 thesis
dc.contributor.advisor 戴智偉zh_TW
dc.contributor.advisor Rik De Busseren_US
dc.contributor.author (Authors) 凃燕如zh_TW
dc.contributor.author (Authors) Tu, Yen-Juen_US
dc.creator (作者) 凃燕如zh_TW
dc.creator (作者) Tu, Yen-Juen_US
dc.date (日期) 2025en_US
dc.date.accessioned 4-Aug-2025 15:05:21 (UTC+8)-
dc.date.available 4-Aug-2025 15:05:21 (UTC+8)-
dc.date.issued (上傳時間) 4-Aug-2025 15:05:21 (UTC+8)-
dc.identifier (Other Identifiers) G0108555004en_US
dc.identifier.uri (URI) https://nccur.lib.nccu.edu.tw/handle/140.119/158694-
dc.description (描述) 碩士zh_TW
dc.description (描述) 國立政治大學zh_TW
dc.description (描述) 語言學研究所zh_TW
dc.description (描述) 108555004zh_TW
dc.description.abstract (摘要) 台北與香港雖同屬於華語圈，且皆以使用中文字為主，但是仍呈現不同的語言風貌。在此前的研究，對於有關食物和語言的交集，已有許多不同層面的探討，亦有對於烹飪術語所反映出的文化及歷史意涵之相關研究。然而，他們尚未深入探討到，同屬華語圈但具有不同語言風貌的城市之菜單上的語言使用情況。因此，本研究將呈現自台北與香港日式拉麵店蒐集而來的菜單，並著眼於菜單上的拉麵品項名稱，對此進行深入的語言分析，以及分析拉麵品項名稱之字數長度與價格的關聯性。本研究藉由分析與比較台北與香港兩地的日式拉麵店菜單上的語言，探討在不同的言語景觀中，日式拉麵店菜單對於語言使用、借詞、以及漢字的使用。zh_TW
dc.description.abstract (摘要) This research examines the language usage on the menus of Japanese ramen shops in Taipei and Hong Kong—two cities within the Sinosphere where Chinese characters are prevalent yet demonstrate different linguistic profiles. While previous research has shed light on the interactions between food and language, exploring how culinary terminology reflects cultural and historical nuances, it has yet to thoroughly examine language usage on the menus of restaurants in Sinosphere cities with different linguistic profiles. This leaves a gap in understanding the language usage on the restaurant menus in Taipei and Hong Kong. This research first presents findings from data collected from the menus of Japanese ramen shops in Taipei and Hong Kong. It then delves into an analysis of the language usage concerning the names of ramen dishes, followed by a comparative examination of the differences in language usage observed on the menus between ramen shops in Taipei and Hong Kong. Furthermore, the study investigates the relationship between the price and word count of ramen dish names on these menus. By analyzing the language usage on the menus of Japanese ramen shops in Taipei and Hong Kong, this research aims to provide a comprehensive understanding of language usage, loanwords, and the usage of Chinese characters within the menus of Japanese ramen shops across varying linguistic landscapes.en_US
dc.description.tableofcontents Acknowledgement ii Chinese Abstract iii English Abstract iv Note on Romanization v Table of Contents vi Tables viii Figures x Chapter 1: Introduction 1 1.1 Research Background 1 1.2 Literature Review 2 1.3 Research questions 19 1.4 Organization of thesis 19 Chapter 2: Methodology 21 2.1 Data collection 21 2.2 Examples of the collected menus from Taipei and Hong Kong 22 2.3 Data analysis 25 2.4 Japanese typography 31 Chapter 3: Results and Discussion 33 3.1 Menus of Japanese ramen shops in Taipei and Hong Kong 33 3.2 Languages used on menus of Japanese ramen shops in Taipei and Hong Kong 36 3.3 Kanji characters (Chinese character variants) used on menus of Japanese ramen shops in Taipei and Hong Kong 46 3.4 Food-related loanwords used on menus of Japanese ramen shops in Taipei and Hong Kong 51 3.5 The relationship between price and the word count on menus of Japanese ramen shops in Taipei and Hong Kong 59 3.6 Discussion 63 Chapter 4: Conclusion 73 References 76zh_TW
dc.format.extent 3046496 bytes-
dc.format.mimetype application/pdf-
dc.source.uri (資料來源) http://thesis.lib.nccu.edu.tw/record/#G0108555004en_US
dc.subject (關鍵詞) 菜單zh_TW
dc.subject (關鍵詞) 語言分析zh_TW
dc.subject (關鍵詞) 拉麵zh_TW
dc.subject (關鍵詞) 語言與食物zh_TW
dc.subject (關鍵詞) 飲食文化zh_TW
dc.subject (關鍵詞) Menusen_US
dc.subject (關鍵詞) Language analysisen_US
dc.subject (關鍵詞) Ramenen_US
dc.subject (關鍵詞) Language and fooden_US
dc.subject (關鍵詞) Food cultureen_US
dc.title (題名) 台北、香港日式拉麵店菜單之語言分析zh_TW
dc.title (題名) The Language Analysis of Menus of Japanese Ramen Shops in Taipei and Hong Kongen_US
dc.type (資料類型) thesisen_US
dc.relation.reference (參考文獻) Online Dictionaries Dictionary of Chinese Character Variants (教育部異體字字典). (2024). National Academy for Educational Research, Ministry of Education, R.O.C. https://dict.variants.moe.edu.tw/ Kotobank (コトバンク). (n.d.). DIGITALIO, Inc. https://kotobank.jp/ SHINYOKOHAMA RAMEN MUSEUM Corporation. (n.d.). 背脂. In ラーメン大辞典. Retrieved March 30, 2024, from https://www.raumen.co.jp/rapedia/dictionary/#d_03 SHINYOKOHAMA RAMEN MUSEUM Corporation. (n.d.). 味玉. In ラーメン大辞典. Retrieved March 30, 2024, from https://www.raumen.co.jp/rapedia/dictionary/#d_01 Shogakukan Inc. / NetAdvance Inc. (2025). 愛食家. In Club Nikkoku. Retrieved March 30, 2024, from https://japanknowledge.com/tomonokai/card.html?id=123637&kw=%E3%81%82%E3%81%84%E3%81%97%E3%82%87%E3%81%8F%E3%81%8B Weblio Japanese–English and English–Japanese dictionaries (Weblio 英和辞典・和英辞典). (2025). GRAS Group, Inc. https://ejje.weblio.jp/ Other Sources Albala, K. (2013). Introduction. In K. Albala (Ed.), Routledge international handbook of food studies. Routledge. https://doi.org/10.4324/9780203819227 Barthes, R. (1997/1961). Toward a psychosociology of contemporary food consumption. In C. Counihan & P. Van Esterik (Eds.), Food and culture: A reader (pp. 20–27). Routledge. Buccini, A. F. (2013). Linguistics and food studies: Structural and historical connections. In K. Albala (Ed.), Routledge international handbook of food studies (pp. 146–158). Routledge. https://doi.org/10.4324/9780203819227 Cavanaugh, J. R., & Shankar, S. (2014). Producing authenticity in global capitalism: Language, materiality, and value. American Anthropologist, 116(1), 51–64. https://www.jstor.org/stable/24028892 Census and Statistics Department, Hong Kong Special Administrative Region. (2024). Hong Kong monthly digest of statistics (February 2024): Use of language in Hong Kong. Census and Statistics Department, Hong Kong Special Administrative Region. Chu, C., Nakazawa, T., & Kurohashi, S. (2012). Chinese characters mapping table of Japanese, traditional Chinese and simplified Chinese. In N. Calzolari, K. Choukri, T. Declerck, M. U. Doğan, B. Maegaard, J. Mariani, A. Moreno, J. Odijk & S. Piperidis (Eds.), Proceedings of the Eighth International Conference on Language Resources and Evaluation (LREC'12), 2149–2152. Counihan, C. & Van Esterik, P. (1997). Introduction. In C. Counihan & P. Van Esterik (Eds.), Food and culture: A reader (pp. 1–7). Routledge. Douglas, M. (1997). Deciphering a meal. In C. Counihan & P. Van Esterik (Eds.), Food and culture: A reader (pp. 36–54). Routledge. Garzone, G. (2017). Food, culture, language, and translation. Journal of Multicultural Discourses, 12(3), 214–221. doi.org/10.1080/17447143.2017.1364255. Gerhardt, C. (2013). Food and language–language and food. In C. Gerhardt, M. Frobenius & S. Ley (Eds.), Culinary linguistics: The chef’s special (pp. 4–49). John Benjamins Publishing Company. DOI:10.1075/clu.10.01ger Gottlieb, H. (2005). Multidimensional translation: Semantics turned semiotics. In H. Gerzymisch-Arbogast & S. Nauert (Eds.), MuTra 2005 – Challenges of Multidimensional Translation: Conference Proceedings, 1–29. Grant, A. (2015). Lexical borrowing. In J. R. Taylor (Ed.), Oxford handbook of the word (pp. 431–444). Oxford University Press. https://doi.org/10.1093/oxfordhb/9780199641604.013.029 Handler, R. (1986). Authenticity. Anthropology Today, 2(1), 2–4. https://www.jstor.org/stable/3032899 Haspelmath, M. (2009). Lexical borrowing: Concepts and issues. In Haspelmath, Martin & Tadmor, Uri (Eds.), Loanwords in the World’s Languages: A Comparative Handbook (pp. 35–54). Berlin: De Gruyter Mouton. Jurafsky, D. (2014). How to read a menu. In The language of food: A linguist reads the menu (pp. 7–20). W. W. Norton & Company. Kao, Y. T., & Wang, C. H. (2018). Performing authenticity: Case studies of ethnic restaurants in Taipei. 地理研究(Journal of Geographical Research), 69, 31–60. DOI: 10.6234/JGR.201811(69).0002 Kasamura, I., Liu, J., Nishimura, T., & Jones, M. (2024). The linguistic landscape of restaurant menus. 国際地域学研究 (Journal of regional development studies), 27, 189–199. Kataoka, S., & Lee, Y. P. (2023). Gangshi Riyu Xianggang Riwen Dasoucha Huaijiu Richang Xinxing 300 Li港式日語：香港日文大搜查，懷舊、日常、新興300例！ [Hong Kong-style Japanese: A Detailed Search of Japanese in Hong Kong– 300 Examples of Nostalgic, Everyday, and Emerging Usage]. Joint Publishing (H.K.) Co., Ltd. Levi-Strauss, C. (1997/1963). The culinary triangle. In C. Counihan & P. Van Esterik (Eds.), Food and culture: A reader (pp. 28–35). Routledge. Matwick, K., & Matwick, K. (2019). Linguistic landscape and authenticity in a Japanese supermarket in Singapore. Open Linguistics, 5, 532–552. https://doi.org/10.1515/opli-2019-0029 Openrice Group Inc. (2024). About Us. Openrice Group Inc. https://www.openrice.com/info/aboutus/index-en.html Riley, K. C. & Paugh, A. L. (2019). Introduction: Talking food across cultures. In Food and language discourses and foodways across cultures (pp. 1–18). Taylor & Francis. Saunera, M. H., & Parlak, I. B. (2023). Challenges of translating food in multiparallel corpus: beverages and mealtimes in Balzac’s human comedy (La Comédie Humaine). Food and Foodways, 31(2), 108–134. https://doi.org/10.1080/07409710.2023.2197166 The Department of Census, Directorate-General of Budget, Accounting and Statistics (DGBAS), Executive Yuan, R.O.C. (2021). The 2020 Population and Housing Census (The 2020 Census). The Department of Census, Directorate-General of Budget, Accounting and Statistics (DGBAS), Executive Yuan, R.O.C. Zhuoma, Q. (2023). A corpus analysis on food-related borrowing words between English and Chinese and its Influences on cultural implication and language development. British Journal of English Linguistics, 11(3), 33–45. https://doi.org/10.37745/bjel.2013/vol11n33345zh_TW