Food Names Research Articles

Gwarowe nazwy wyrobów ze świniobicia w języku mieszkańców kilku wsi rejonu mościskiego

The subject of the article is the dialectal names of products prepared after pig slaughter presented against the background of the language spoken by Poles in the south-eastern borderlands. My analyses revolve around the dynamics of change to food names. The aim of the article is to present a selected group of lexemes attributed to one of the subfields of dialectal culinary vocabulary, to draw attention to the meaning of names, their origin and motivation (partly also to the formal shape), as well as to discuss the nomination mechanisms. The research is based on own field materials collected in this area.

Geographical Indications Between the Old World and the New World, and the Impact of Migration

Abstract The article focuses on the use of European geographical names in certain countries of the so-called ‘New World’ (i.e. nations reached in the past by waves of European migration) and the impact of such migration on the debate around the protection of geographical indications (GIs). Specifically, the article analyses four GIs case studies – ‘Prosecco’, ‘Budweiser’, ‘Rioja’ and 'Parmesan' – which highlight the role of migration in this context and how countries of the New World (e.g. US, Canada, Australia, etc.) emphasise this role to argue that several European geographical names of food and wine products are just the generic terms for the products themselves. The ‘migration’ factor however is downplayed by the EU (i.e. the Old World), which stresses that European GIs still have a distinctive function linked to the geographical origin of the underlying product and should be protected in Europe and beyond.

Analysis of the Relationship between Names and Quality of Various Groups of Food Products

Introduction: The analysis of food names is an important task aimed at solving two problems, namely, determining the relationship between research results and individual words used and, as a result, obtaining a reliable, from the point of view of food quality, classification within subgroups. Objective: To analyze the relationship between the names of food products and their micro- and macronutrient composition. Materials and methods: The research object was the whole aggregate of the results of testing bakery products, processed meat products, and milk carried out within the framework of the Federal Project on Public Health Promotion in 2020–2021 by laboratories of the Russian Federal Service for Surveillance on Consumer Rights Protection and Human Welfare (Rospotrebnadzor). We applied such linguistic analysis methods as tokenization, noise word removal, stemming, and N-gram analysis. Results: For bakery products, we selected words and their parts enabling us to divide samples into previously obtained groups with different contents of sodium, protein, and fat. For processed meat products, classified by the sodium and fat contents, we also compiled a list of words allowing a reverse classification by name. For fluid milk, we obtained a negative result since the products with the established low calcium content did not differ from other groups in terms of names and their parts. Conclusions: The analysis of food names has demonstrated the potential for classifying foods by their names in order to assess their likely micro- and macronutrient composition. It is necessary to conduct a number of further studies aimed at expanding the list of analyzed product groups, especially those included in the consumer basket.

이즈미시키부(和泉式部)의 가어

This paper is about the food names used in Izumishikibu Waka. Izumishikibu was a poetess who was active in Japan in the 11th century. It is very difficult to find scenes of eating food in literary works at that time. In the background, it was recognized that depicting a meal scene was far from the trend of the times when aesthetic sense was important. The reason is that he recognized that depicting meal scenes was far from the trend of the times when aesthetic sense was emphasized. Exceptions are made when food has meaning as a formal ritual, but these usages are concentrated on essays and monogatari. However, Izumishikibu is unique because it has written poems that include the name of the food. In this study, it was confirmed that Izumishikibu's aspect as a lyricist was expressed even in waka with common food names, and I tried to understand one side of Izumishikibu waka's characteristics through food names.

DEVELOPING READING MATERIAL IN THE FORM OF SHORT STORY BASED ON CENTRAL KALIMANTAN CULTURE

This research aims to develop reading materials in the form of short stories based on Central Kalimantan culture. Reading materials for university level in the form of local content are still limited. In fact, Dayak culture can be an interesting alternative reading material besides providing academic texts to students. Based on the needs analysis, it is known that at the English Education Study Program of Universitas Palangka Raya, there is a need for reading materials that are able to improve reading skills while containing relevant texts with text difficulty levels that are appropriate for student levels. Further, the reading materials should be in accordance with student interests and needs, contain effective learning strategies, and integrate culture or local content. This research applies Developmental Research in accordance with the ADDIE stages (Analysis, Design, Development, Implementation, and Evaluation). Based on the Evaluation, the developed reading materials are in the form of short stories that contain Central Kalimantan cultural aspects embedded in activities, name of people, name of places, and name of food. The reading materials also contain exercises that demand students' skills in reading comprehension.

DIALECT SPECIFICITY OF GUSTATIVES

The article deals with gustatives for various dishes detected in the dialects of the two ettlements (Arbuzynka and Kostiantynivka) of Arbuzynka district, Mykolaiv region. They belong to the Western Steppe group (the steppe dialect) of the southeastern supradialect of the Ukrainian language. Glutonyms are an integral part of the Ukrainian dialectical worldview, they form a certain system on the basis of inherited and borrowed vocabulary. A semantic and etymological analysis of the specified fragment of this system is offered. The purpose of the research is to analyze the lexical-semantic peculiarities of gustatives for hot traditional dishes and dishes of vegetable and animal origin, which are common in the dialects of the settlements of Arbuzynka and Kostiantynivka, Arbuzynka district, Mykolaiv region. The source base of the research was field recordings of speech, collected in 2019 according to a specially compiled questionnaire. Twenty recipients took part in the survey. The lexical-semantic group “Hot traditional dishes” and lexical-semantic group “Dishes of animal and vegetable origin”, which are components of the lexical-semantic field “Names of food”, were studied. The dialect vocabulary for designation of first and second dishes, as well as dishes with meat and lard is considered. The lexical-semantic peculiarities of gustatives are studied and their etymology is highlighted. A comparative analysis of the dialect vocabulary of two settlements was carried out. The common and distinctive features of dialect vocabulary and literary norm are determined. Gustatives in the dialects of the studied settlements mostly coincide with the lexemes known to the Ukrainian literary language in terms of semantics, but differ phonetically. There are semantic differences and unequal areal behavior of dish names in dialects of the same district. The prospect of further research is in the expansion of the empirical base of Ukrainian dialectology and in the introduction into scientific circulation of new names of food and drinks common in Western Steppe dialects.

Nomenclature of Chinese Street Food Names in Malaysia: A Scalar Analysis

This study examines how the nomenclature of street food names includes trans-local, trans-regional, and trans-national scales in local language resources. The study adopts a qualitative case study on street food names in Malaysia. The study sample comprised 856 street food names collected in Kuala Lumpur. The food nomenclature framework and the concepts of trans-local, trans-regional, and trans-national scales were adopted to elicit the data. It was found that: (i) there are more complex combinations based on ingredient, cooking method, food attribute, commemorative aspect, and good name; (ii) there are scale-making ways, via the presentation and the transliteration of street food elements. In conclusion, the nomenclature of street food names labels Malaysia as a multiscalar locality in which trans-local, trans-regional, and trans-national scales can be discerned. Thus, this study reveals how nomenclature shapes and is shaped by geographical scales. Therefore, it contributes to the nomenclature of food and place marketing.

Unveiling the Wave: Unraveling Sales Trends and Unlocking Market Basket Insights

This article presents sales trends and market basket analysis for Food and Beverages (F&B) items recommendation using linear regression time series and association rules. The purpose of this study is to help businesses to make better informed decisions by understanding their customers’ purchasing behaviors and the sales trends of the F&B items. This includes the study of both cross- selling and up-selling patterns using market basket analysis. To improve the market basket analysis, food name clustering has been carried out to group those foods having similarity ratio higher or equal to 80 based on the Levenshtein distances between the food names. This study analyzes sales data from a mobile app platform that register the Malaysian F&B hawkers (or merchants) and app users (or buyers) who sell and purchase F&B respectively. This study is based on sales trends analysis and association rules of product recommendations by examining FP-Growth and the relationship between product items bought. This study provides valuable insights for local Malaysian hawkers who are looking to improve their F&B items recommendations and to make better data-driven decisions while planning their marketing activities. It helps to improve sales by either up or cross-sell their products more effectively.

Revisiting the binding designation between source and target domains in the creation of Javanese food names metaphors

Revisiting the binding designation between source and target domains in the creation of Javanese food names metaphors

Pat, Anne, and Other Montgomery Characters in the Polish Kitchen

The paper examines the names of food and celebratory traditions in the Polish translations of L.M. Montgomery’s Anne of Green Gables series, Pat of Silver Bush, and Jane of Lantern Hill, highlighting the major changes made in translating those references that reflect the strategy of domestication.

Запозичення як спосіб номінації їжі та напоїв у центральноподільських говірках / Borrowing as a way of nominating food and drinks in the Central Podillya dialect

The article presents a description and systematization of lexical borrowings in the Central Podillia dialect in 10 settlements of Vinnytsia and Khmelnytskyi regions. The object of study is the Central Podillia dialect, because this area has a high heuristic potential for studing the mechanisms of interlanguage contact: Podillia is located on the border of different states, on the borders of the lands of different peoples, the borders of the Kyiv, Volyn and Halytsky principalities, the Tatar uluses, of the Principality of Lithuania, Poland, Moldova and Turkey, Russia and Austria came together here at different times. The subject of the analysis is the names of food and drinks. In the analyzed dialect materials, it was recorded 98 lexemes (17.8% of all nomens) for food and drinks, the etymons of which go back to Indo-European, Turkic, Caucasian, Finno-Hungarian, Sino-Tibetan languages. The largest number of borrowings in the thematic group of food and drink names of the Central Podillia dialect is attested from the languages of the Indo-European language family. The most frequently borrowed lexemes were recorded from the Romance group (41 nomens), in particular from the following languages: French (18 nomens), Latin (11 nomens), Italian (8 nomens), Romanian (3 nomens), Spanish (1 nomen). The least represented Greek language group, from which 6 nomens were borrowed. Many borrowings (24 nomens) are attested from Slavic languages, in particular from Russian (12 nomens), Polish (11 nomens) and Czech (1 nomen) languages. The Germanic group of languages, in particular German (12 nomens) and English (2 nomens), is also represented by various names for food and drinks in the dialects of Central Podillia. The following language families were less popular for borrowing the names of food and drinks in the dialects of Podillia: Turkic (6 nomens), Finno-Hungarian (3 nomens), Caucasian (3 nomens) and Sino-Tibetan (1 nomen). The established genetic affiliation of the identified lexical borrowings to a specific linguistic source is determined by historical, socio-economic, political and cultural factors of the development of Podillia. In the future, the analysis of isolex borrowings in the Podillia dialect may become a perspective for the study of foreign loanwords in the dialects of Podillia.

FEATURES OF WORDS USED IN RESTAURANT MENUS

The culinary business has been growing so fast and competitively that it needs specific ways to attract customers. The food names, one thing people can directly see in restaurants or cafes, should be attractive and persuasive as they can be used as an indirect advertisement. This research aims at tracing the features of words used in naming foods for restaurant menus and how they fulfill the function of informing, attracting, and persuading customers. This study used a qualitative method to explore the naming of food on the menus of fifty restaurants in Malang, East Java, Indonesia. The finding showed the words related to the element of the ingredient were mostly found in the naming of dishes on the menus. There were food names consisting of only one feature of the word, such as Krengsengan, Lodeh, and Mendol, which were the traditional food names; however, there were also names that used a combination of those features.

Поэтика абазинских сказок

Poetics is an an essential component of literary and folklore works, and therefore, the appeal of this literary problem is relevant. Some issues of the poetics of Abaza fairy tales were touched up-on in the works of V.B. Tugov, but as an independent scientific problem, it is posed for the first time, which ensures the novelty of the work. The purpose of the article is to study the verbal and figurative structure features of the na-tional fairy-tale prose texts. The direct tasks include comprehending such significant composi-tional elements as: a fantastic verse, the ways of manifestation of the narrator, the antithesis tech-nique, realistic and psychological details, portraits of people and animals, landscapes and their functions, semantic content of the names of the cardinal directions, images of a hill and a furnace, toponyms, hydronyms, phytonyms, food names. The research material was three main collections of the Abaza fairy tale epic: “Abaza fairy tales” (Mineralnye Vody, 2015), where two independent editions of T.Z. Tabulov, 1947 and 1955, are brought together; “Tales of Abazashty” (Stavropol, 2016), which is also a reprint of three col-lections released at the time by V.B. Tugov; “Abaza folk Fairy tales” (Cherkessk, 1986), compiled by V.N. Meremkulov. In some cases, we turned to the fairy tales included in the book “Abaza ma-terials A.N. Genko” (Sukhum, 2019) and “Abaza Folk Tales” (Moscow, 1985), which is a book of Abaza fairy tales translated into Russian. The main method of research is descriptive: the authors record observations, reinforce them with examples from various works, comment and draw conclusions. As necessary, a comparative method is used when studying the image of the furnace in Abaza and Russian fairy tales or when correlating individual folklore phenomena with literary ones. In some cases, a psychological method is used when the emotional state of the characters is considered, and a method of motiva-tional analysis is used when studying the motives of ingratitude, betrayal, and cruelty.

The Effect of Response Conditions on Food Images-Evoked Emotions Measured Using the Valence × Arousal Circumplex-Inspired Emotion Questionnaire (CEQ).

In 2020, a single-response-based, valence × arousal circumplex-inspired emotion questionnaire (CEQ) was developed. Using a between-participants design, previous studies have found that a multiple response (MR) condition better discriminated test samples (e.g., written food names) based on their evoked emotions than a single response (SR) condition. This research, comprising Studies 1 and 2, aimed to determine the effect of response conditions (i.e., SR vs. MR) on emotional responses to food image samples, using a within-participants design. In Study 1, 105 Korean participants were asked to select a pair of emotion terms (i.e., SR condition) or select all pairs representing their evoked emotions (i.e., MR condition) from a list of 12 pairs of emotion terms of the CEQ, in response to the 14 food images. Both SR and MR conditions were tested within a remote (online) session. To minimize both a potential carry-over effect of the "within-participants design" and an influence of environmental factors in the remote testing, Study 2 asked 64 U.S. participants to do so over two separated sessions on two different days in a controlled laboratory setting. In both Studies 1 and 2, participants selected the CEQ's emotion-term pairs in the MR condition more frequently than in the SR condition, leading to the MR condition's higher capacity to discriminate test samples. While the configurations of the correspondence analysis biplots drawn in the SR and MR conditions were similar, those in the MR condition were more likely to be similar to the configurations of the principal component analysis biplots drawn from the ratings of valence and arousal for food image samples. In conclusion, this study provides robust empirical evidence that the MR condition can perform better in capturing sample differences in food-evoked emotions, while the SR condition is also effective in characterizing emotional profiles of test samples. Our findings will provide practical insights to sensory professionals, enabling them to effectively leverage the CEQ or its variants when measuring food-evoked emotions.

The food code in "The Master and Margarita" by M. A. Bulgakov

The article considers wine, fish, meat, and the main dish names as components of the food code manifested in the novel "The Master and Margarita". The food code can be defined as a system of words-symbols due to its semiotic nature and dependence on the national cultural heritage. The research aims to correlate the symbolic meaning of food names in the Christian worldview with their interpretation suggested by the writer. The unit of study is the lexical-semantic group (LSG) with the common seme ‘food’. Each word in this LSG is the signifier "A" of the symbol. The signified is verbalised in the immediate context in the form of a word, phrase, or sentence and is marked with the letter "B". The result of the study is a system of double symbols. Their signifier varies substantially in the words belonging to different lexical-semantic groups. The signified of such double symbols remains unchanged and is represented by only four symbolic meanings: 1) ‘death or illness’; 2) ‘man and his soul’; 3) ‘vice’; 4) ‘victim’. In addition to double symbols, the symbolic meaning in the text is expressed by words with a vague meaning, phraseological units concealed in the text, climax homogeneous series, semantic sentence parallelism, biblical allusions to the repast theme. This elaborate symbolic system conveys the key point of Woland’s arrival in Moscow, i. e. punishing vice when "it will be given to each one according to his faith".

Research on English Translation of Sichuan Cuisine

Sichuan cuisine, one of the eight famous schools of Chinese cuisine, is popular at home and abroad. With the expanding cultural exchange between Chinese and Western food, the translation of Sichuan cuisine shows its importance. Based on the translation principles of literal translation, free translation, and transliteration, this paper studies the characteristics of the naming and translation of Sichuan cuisine and proposes corresponding translation methods. It is found that the translation strategy is related to the food name. The name of cuisines made up of main ingredients and cooking methods can be translated literally; those named without this information can use free translation; and local specialties can be translated by transliteration. This dissertation is conducive to spreading Sichuan cuisine worldwide.

Sequential Learning for Ingredient Recognition From Images

To incorporate the cooking logic into ingredient recognition from food images is beneficial for food cognition. Compared with food categorization, ingredient recognition gives a better understanding on food cognition, by providing crucial information on food compositions. However, there exist situations in which different food are made of different ingredients, thus it is necessary to incorporate cooking logic into ingredient recognition to achieve a better food cognition. Based on this point, our paper proposes a sequential learning method to guide a neural network based (NN-based) model on producing ingredients following the corresponding cooking logic in recipes. Firstly, in order to make a maximum utilization of visual features from images, a double-flow feature fusion module (DFFF) is proposed to obtain features from two image-based, visual tasks (food name proposal and multi-label ingredient proposal). After that, fused features from DFFF, together with original image features, are feed into a bidirectional long short time memory (Bi-LSTM) based ingredient generator to produce sequential ingredients. To guide the sequential ingredient generation process, reinforcement learning is employed by designing a hybrid loss related to both the common and personality traits in ingredients for optimizing the model ability of associating images and sequential ingredients. In addition, sequential ingredients are utilized in a backward flow by reconstructing food images, so that sequential ingredient generation can be further optimized in a complementary manner. In experiments, the results demonstrate the superiority of our method on driving the model to allocate more attention to the correlation between images and sequential ingredients, and produced ingredients are comprehensive and logical.

High arousal as the source of food rejection in food neophobia

Food neophobia (FN) at moderate to high levels is very common among adult populations in all cultures and is usually defined in terms of rejection of unfamiliar foods. However, food rejection in FN is only partly related to food familiarity. Experimental and survey studies have suggested that unpleasantly high arousal may be induced by food novelty, but also be produced by foods with intense or complex flavours, that are perceived as dangerous or foreign, or that have unusual ingredients. Liking for foods with these characteristics have recently been shown to be strongly negatively associated with FN. Thus, induced high arousal may underlie food rejection in FN. Here, we collected familiarity, liking and arousal ratings, and scores on the standard Food Neophobia Scale from more than 7000 consumers in four countries – Australia, United Kingdom, Singapore, Malaysia – for a series of food names that were manipulated to produce standard and ‘high arousal’ (variant) versions of the same foods. Consistent across all four countries, arousal ratings increased, and liking decreased, with decreases in food familiarity. Variant food names were always associated with ratings of higher arousal than the standard names. The variant foods were generally less familiar than the standard foods, although this was not a necessary condition for their higher arousal ratings, suggesting that the other arousal-inducing factors (e.g., flavour intensity) also played a role. Across all foods, arousal ratings increased, and liking ratings decreased, as FN increased, but these effects were accentuated for the variant foods. The consistency of these effects across multiple countries supports a view that arousal is universally a strong determinant of liking for foods and that this underlies the rejection of foods, familiar and novel, in FN.

The impact of an auspicious name and shape on food consumption

The food marketing literature documents the significance of food names and shapes in promoting consumer behavior. Despite the prevalent use of auspicious connotations in restaurant service, only a few studies have examined the effect of auspicious food attributes on consumer behavior. To address this knowledge gap, the effect of food name and shape on customer attitudes and purchase intentions are examined in this study. Employing a 2 (shape: auspicious shape vs. nonauspicious shape) x 2 (name: auspicious name vs. nonauspicious name) x 2 (dish type: dessert vs. main dish) between-subjects design, this study analyzes data from 309 Chinese consumers. The results confirm the interaction effect between auspicious shapes and auspicious names on customers’ favorable attitudes and purchase intentions. Furthermore, this finding remains consistent across different types of food. This study offers important theoretical and practical implications for restaurant owners and operators.

Investigation of the Effectiveness of Nutrition Education Applied to Preschool Children

Abstract This study was conducted to evaluate the 12-week nutrition education given to pre-school children during the "Let's move fun and eat healthy" project which was supported to the Pınar Institute. In order to determine the effectiveness of the nutrition activities, interview form consisting of 9 questions was developed by the researchers. 33 children were interviewed from 19 pre-school education institutions affiliated to İzmir Provincial Directorate of National Education where the project was implemented. Data were analyzed by the researchers and answers categorized. When asked children “what is the nutrition for you” children gave 35 different answers and they categorized three subjects. Children have defined nutrition as eating something, names of meals or as a name of food like apple, orange or yogurt. When we asked children for their most favorite meals they said that it is the carbohydrates. Only nine children define feeding plate truly. Most of them define it as a circle. Also only one children know the nutrition pyramid before the education. As a result of the study, we can said that 12 week nutrition education is affected children knowledge of healthy nutrition. Also teaching healthy nutrition basics in early age is important for promoting of health.