现代汉语饮食名物词是现代汉语词汇的重要组成部分，具有丰富的文化内涵和鲜明的汉语词汇特色。本文从《现代汉语词典》（第7版）中筛选出441个饮食名物词，对其进行了定量统计和定性分析。从共时层面和历时层面综合考察现代汉语饮食名物词的类聚特点、造词方式和词义变化，并结合文化语言学和认知语言学等相关理论分析饮食名物词演变的特点和原因。

全文共分为四个部分：首先，从语音、词义和语法三个维度分析现代汉语饮食名物词的不同集群的特点。为保证词义分类工作的顺利开展，还指出了《现代汉语词典》（第7版）中对部分饮食名物词的释义失当之处。在语音方面，现代汉语饮食名物词以双音节词为主，并且具有显著的同音词现象和儿化音变现象。在词义方面，义项数量上以单义词为主，按词的来源可划分为三类：古汉语历时层面的饮食名物词、地域方言系统中的饮食名物词和外源语言影响下的饮食名物词。多义词数量有限，按照词义衍生机制可以分为比喻和借代两类。在语法方面，以合成词为主，包含七种构词方式，其中偏正式占主导地位。

其次，本文通过定量统计对现代汉语饮食名物词的造词法进行分析，指出绝大部分饮食名物词是通过一般造词法产生，包括音义任意结合法和说明法两类。其余词都是通过修辞造词法产生，包括谐音法、音译法等语音修辞造词法，比喻法、借代法等语义修辞造词法，以及简缩法等词形修辞造词法。

再次，本文对现代汉语饮食名物词的词义动态变化进行历时和共时的综合考察，得出以下结论：第一，词义动态变化以词汇意义的变化为主，包括一个词的意义演变和词的一个意义的演变两种情况；第二，语法意义的演变方式包括词类转化和成词词素构造新词两类；第三，色彩意义呈现出历时演变和共时转化两种类型。

最后，本文对现代汉语饮食名物词的发展特点及成因进行了总结。在社会动态发展、语言内部机制和人类认知思维的共同作用下，现代汉语饮食名物词的演变呈现出继承性与创新性并存、经济性与审美性交融、开放性与包容性共生的特点。

The dietary nouns are essential in modern Chinese vocabulary, embodying rich cultural meanings and unique linguistic features. This paper selects 441 dietary nouns from the "Modern Chinese Dictionary" (7th edition) through quantitative and qualitative analysis. This paper comprehensively investigates the clustering characteristics, word formation methods, and semantic changes of modern Chinese dietary nouns from both synchronic and diachronic perspectives, while also analyzing the characteristics and reasons for the evolution of these nouns based on relevant theories such as cultural linguistics and cognitive linguistics.

This paper is divided into four parts. Firstly, it analyzes the characteristics of different clusters of modern Chinese dietary nouns from the dimensions of phonetics, semantics, and grammar. In order to ensure the smooth progress of semantic classification work, it also points out the inappropriate definitions of some dietary nouns in the "Modern Chinese Dictionary" (7th edition). In terms of phonetics, modern Chinese dietary nouns are predominantly disyllabic, exhibiting significant homophonic and diminutive phenomena. Regarding semantics, single-meaning words predominate in quantity and can be classified into three categories based on their sources: dietary nouns from the diachronic perspective of Classical Chinese, dietary nouns from regional dialect systems, and dietary nouns influenced by foreign languages. Polysemous words are limited in quantity and can be further classified into metaphor and metonymy based on their semantic derivation mechanisms. In terms of grammar, compound words are predominant, comprising seven word formation methods, among which the head-modifier construction predominates.

Secondly, this paper analyzes the word formation of modern Chinese dietary nouns through quantitative statistics. It indicates that the vast majority of these nouns are generated through conventional word formation methods, including arbitrary sound-meaning combinations and descriptive approaches. The remaining nouns are formed through rhetorical word formation methods, including phonetic techniques such as homophony and phonetic transliteration, semantic techniques such as metaphor and metonymy, and morphological techniques such as abbreviation.

Thirdly, this paper conducts a comprehensive investigation into the dynamic semantic changes of modern Chinese dietary nouns, considering both diachronic and synchronic perspectives. The conclusions drawn are as follows: firstly, semantic changes primarily manifest in lexical meanings, encompassing both the evolution of individual word meanings and shifts in word meanings; secondly, grammatical meaning changes include word class transformation and the formation of new words through morphological construction; thirdly, connotative meaning exhibits both diachronic evolution and synchronic transformation.

Finally, this paper summarizes the developmental characteristics and causes of modern Chinese dietary nouns. Under the combined influence of social dynamics, linguistic mechanisms, and human cognitive processes, the evolution of modern Chinese dietary nouns demonstrates a coexistence of inheritance and innovation, a fusion of economic and aesthetic considerations, and a symbiosis of openness and inclusivity.