Abstract
The article is devoted to the study of national dishes of Spanish cuisine, in particular, the analysis of the names of dishes with a topographical component. The important layer of the lexical structure of the Spanish language is researched, where the tradition of using the toponymic component in the names of dishes of Spanish cuisine gives grounds to consider the name of the place one of the most important cultural stages of the development of the Spanish gastronomic thesaurus, reflecting the linguistic and creative activities of the Spanish people. The name of the place allows us to differentiate the Spanish dishes according to the territorial affiliation and preserve their identity and uniqueness.
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