АНАЛИЗ НАЗВАНИЙ КИТАЙСКИХ БЛЮД С ТОПОНИМАМИ НА ФОНЕ ЛИНГВИСТИЧЕСКОЙ ТИПОЛОГИИ

Abstract

The article discusses the features of the dish names with toponyms in Chinese, Japanese, English, and Italian. The relevance of the presented work lies in that the study of food culture in different countries plays an important role in intercultural communication. The aim of the work is to establish the types of such names and analyze their linguistic features, identify the cognitive mechanism of thinking and highlight the commonality in the form of expressing the dish names with toponyms between the above-mentioned languages. The names of dishes with toponyms in Chinese, Japanese, English and Italian are used as the research material. This study uses descriptive, comparative, deductive and inductive methods. In Chinese the names of dishes with toponyms, indicating the origin of the kitchen raw materials or the method of cooking are common. The factors influencing the formation of such names are divided into intralinguistic and extralinguistic. Extralinguistic factors include the structure of encyclopedic knowledge and people’s subjective attention. Intralinguistic factor includes the special tendency of bilingualization for the Chinese language. The cognitive process of the formation of these dish names includes the conceptualization and formulation of important semantic elements. We agree with the views of Cornelia Gerhardt and her co-authors, that the construction of food names with toponyms N1N2 (toponym+main kitchen ingredient/main kitchen ingredient+toponym) is common in the languages of the world. But in Chinese there are also other patterns for naming dishes: N1N2N3, N1VN2, N1AN2, N1A1A2N2, N1N2VN3, N1VAN2 and et al. It can be seen that, there is a common ground between the ways of thinking and knowledge structures of different nationalities, and on the other hand, it shows the difference between them. Chinese dishes are famous for the variety of cooking methods and the unique taste combinations.