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Research on the Taste Words in Teaching Chinese as a Foreign Language

Author: ChenSu
Tutor: ZhangWenGuo; LiuHongMei
School: Shandong Normal University
Course: Chinese International Education
Keywords: teaching Chinese as a foreign language taste words definition classification teaching methods
CLC: H195.3
Type: Master's thesis
Year: 2013
Downloads: 54
Quote: 0
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Abstract


At present, Research for teaching Chinese as a second language in China is being moreand more specialized. And research for vocabulary teaching has occupied a focus. Taste wordsare essential in vocabulary system. However, we found that researches specialized in taste wordsare seldom through investigations, and they are also found in the researches for adjectives inrelative literature materials. In recent years, with the spread of Chinese cultureļ¼Œpeople all overthe world have become more interested for the Chinese food culture. It also stimulates theinterest for researches of taste words gradually. But the researches combined food vocabularyfrom cultural perspective with teaching research is very lack. In addition, I did a teachingpractice in international college of Jinan university for a semester, and my training course waslistening for an intermediate class. This paper in terms of my own experience summed up duringthe period of internship is focused on the study of taste words, and then the writer puts forwardsome suggestions on the teaching. This paper is aimed to make practical suggestions for teachingof taste vocabularies, hoping to regard research for taste words teaching as an example forteaching Chinese as a second language.The first chapter in this article is the introduction which mainly describes the significance,ideas and methods for this research and status quo of researches Chinese sense for taste words.The second chapter is the research of taste words from cross-cultural perspective, mainly fromtaste words, category, the basic "five" taste words and the comparative analysis of its basic senseof taste words between English and Chinese from several aspects. The third chapter the analysisof the errors students made when they use Chinese taste words, which mainly aimed at tworesearches of "HSK dynamic composition corpus" and the taste words collected by thequestionnaire. Thus it sums up the error of foreign students in using Chinese taste words, and itdetermines the emphasis and difficulties in teaching which should be put in to high focus in thefuture. The fourth chapter is for the suggestions of teaching taste words, including teachingprinciple, and teaching methods and relative skills. The last part is epilogue.

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CLC: > Language, writing > Chinese > Chinese language teaching > Teaching Chinese as a Foreign Language > Teaching methods, teaching
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