Abstract
The article is devoted to the complex study of onomastic nomination features in the field of dish names (culinaronyms) used in restaurant menus in the modern Chinese language. Basing on the analysis of the texts of real restaurant menus, the authors ascertain that in the structural-semantic plan culinaronyms are phrases constructed primarily on the attributive and copulative model and reflect mainly the way a dish is cooked, its taste and the main ingredients. A part of culinaronyms contain a vivid metaphor and represent a phraseologized collocation.
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