Gastronomic Discourse Research Articles

French Gastronomic Culture and the Possibilities of Translating the Vocabulary of the Gastronomic World

The focus of this article is on a type of discourse that is central to any culture — the gluttonous discourse (gastronomic discourse), which aims to achieve communication in relation to historical, religious-ethnic and other aspects of the eating process between different peoples. Intercultural communication and translation are challenged by differences in established gastronomic norms. The techniques translators encounter when translating gluttonous texts are discussed in this article.

Лінгвокультурний концепт ВИНОв українській мовній картині світу

The article deals with the research of the concept as one of the key linguistic notions. The characterization of different approaches to the definition of the notion in "concept" is suggested. The role of the concept in the formation of the national conceptual sphere is discussed. It is noted that the persistent interest of scientists only in certain aspects of the study of the conceptual sphere of "food" necessitates a holistic study of the linguistic and cultural concept of WINE, the study of language units in the synthesis of their semantic and functional specificity, the identification of the peculiarities of the generation of a linguistic sign, as well as the need to outline linguosemiotic and linguocultural of the parameters of the concept, evidenced primarily in literary samples and paremias. The relevance of the chosen topic is determined by the need to expand and significantly deepen knowledge about the linguistic representation of the linguistic and cultural concept WINE in the formation of a model of the Ukrainian mentality, which helps to reveal ways of interaction between the verbal and cultural codes of the nation. The purpose of the scientific work is to study the linguistic and cultural specificity of the concept of WINE in the Ukrainian National Linguistic Worldview. The essence of the concept of "linguistic and cultural concept" and "gastronomic discourse" was clarified in the studio; the linguistic and cultural content of Ukrainian pairs with the concept of WINE is determined; the syntagmatic relations of the name of the concept were analyzed; the mechanism of respondents’ perception of the WINE concept was investigated. The authors researche into the concept WINE (vyno) in Ukrainian linguistic worldview. The scientific novelty of the work lies in the fact that it examines the linguistic and cultural concept of WINE in the Ukrainian linguistic picture of the world. In the work, the elucidation of the features of the linguistic and cultural concept and gastronomic discourse was further developed, the linguistic and cultural content of paremy with the concept WINE was determined, and the syntagmatic connections of the name of the concept were investigated. In the future, we plan to investigate the linguistic and cultural specificity of other concepts related to the gastronomic discourse.

Актуализация англоязычной лексемы “food” как ключевой когнитивной единицы гастрономического дискурса в русском языковом цифровом пространстве интернет-коммуникации

The aim of the work is to discover the peculiarities of the English lexeme “food” and its combinations as a key unit of a gastronomic discourse in the linguistic digital space of Internet communication in the modern Russian language. The article considers the multilevel entry of the English lexeme “food” and its combinations in the receiving language, describes the structural and word-formation aspect, suggests a thematic description and provides linguo-pragmatic functions. The scientific novelty of the work is expressed in a comprehensive study of the peculiarities of the English lexeme “food” based on the Russian linguistic digital mаtеrial of Internet communication. As a result of the study, 128 English-language borrowed units with the key component “food” or “фуд” were detected, 13 thematic subgroups of the English borrowings were identified; such thematic subgroups as “Tools, objects, means”, “Professions and positions”, “Premises”, “Names of organizations”, “Internet”, “Business”, “Miscellanea” contain the largest number of combinations with the key component “food” and reflect the cognitive complication of the world and production processes, changes in the way of people’s life on a global scale.

GASTRONOMIC DISCOURSE AS A COMPONENT OF NATIONAL LINGUOCULTURE

The article is devoted to the analysis of the understanding of gastronomic discourse in Russian and Chinese linguistic cultures. In this paper, national food and its taste are considered as an important part of culture and one of the means of identification in intercultural communication. The article presents an analysis of a survey of Russian and Chinese students, as a result of which the universal and specific in the food culture of the two peoples are highlighted.

Эвфемизация англоязычного гастрономического дискурса

The aim of the research is to determine the specifics of euphemisation in contemporary English-language gastronomic discourse. Scientific novelty of the research lies in studying the insufficiently explored euphemisation sphere and revealing the current trends in gastronomic linguistic culture. The authors ana-lyse such motives for the euphemistic renaming of gluttonyms as taboos, political ideology, political cor-rectness and the concept of ecological awareness. The research findings have shown that euphemisation due to social, religious or cultural taboos is a permanently relevant incentive for gastronomic neologisms creation. The practice of the political renaming of English-language gluttonyms reflects the latest changes in political views and is explored in terms of cancel culture. It has been found that euphemisation within the framework of political correctness dictates a variety of restrictions, from replacing discriminatory racist and sexist nominations to banning products recognised as environmentally unfriendly, unhealthy, inhumane to animals and contributing to climate change.

CHINESE COOKING VIDEOS IN TERMS OF SUBTITLING

This article is devoted to the concepts of gastronomic discourse, given by foreign and Russian scientists, and the analysis of the features of Russian and Chinese cooking videos. The aim of the article was to identify some features of subtitling gastronomic videos. The material of the study was a cooking video in Chinese, available on YouTube. We applied methods of discourse analysis, semantic analysis, component analysis, and comparison and collation method within the specified language pair. During the study, such difficulties as difference in the number of symbols, the polysemy of words, the translation of proper names and ingredients-realia, and different language transformations such as addition, omission, compression and literal translation were considered. Each difficulty found its solution according to the specifics of cooking topic and subtitling.

AUDIOVISUAL TRANSLATION OF GASTRONOMIC DISCOURSE (ILLUSTRATED BY JAMIE OLIVER’S COOKING SHOWS TRANSLATIONS FROM ENGLISH INTO RUSSIAN)

The paper considers characteristics of gastronomic discourse through the lens of the audiovisual translation being one of the most popular and demanded types of translation today. The paper is a review of the main theoretical treatments of discourses and terminological aspects related to the topic “food”. A great variety of approaches to defining and classifying the main concepts of such studies (P.P. Burkova, I.E. Zaĭceva, N.N.Kacunova, F.L. Kosickaya, A.V. Olyanich) indicates that the issue is open to discussion and serves as a motivation for our research.
 Purpose. The study aims to find translation strategies in rendering gastronomic discourse from English into Russian.
 Material and methods. Jamie Oliver’s TV cooking shows from 2005 to 2017 and their translations into Russian made by Foxlife, Telecafe, Kuchnya TV channels. Contrastive method and critical analysis are used as the main methods of the study.
 Results. The paper describes effective translation strategies of gastronomic discourse from English into Russian, systematizes common translation mistakes and offers their possible solutions.
 Practical implications. The results can be used in translation and interpreting when rendering the English content into Russian for further dubbing of TV cooking shows; in further studies of gastronomic discourse; in university courses of stylistics, theory and practice of translation; in teaching language training methods.

FRENCH-LANGUAGE GASTRONOMIC DISCOURSE: LINGUOPRAGMATIC ASPECT

This paper presents an integrated investigation of verbal and nonverbal components of the restaurant menu as gastronomic discourse special speech genre in terms of their pragmatic function. The study is based on texts of Paris restaurants online menus. The structure that contributes to the implementation of the menu informative function is analyzed. The design of the menu, notably, font, color, background, images of ready dishes significantly enhances its influential power. Morphological and syntactic features of the menu are related primarily to its main – informative – function and mainly nominative nature of the texts. Nouns, adjectives and verbs predominate in attributive, predicative and genitive constructions. Menu texts are characterized by the use of thematic vocabulary. It is divided into some thematic groups: names of ingredients, spices; terms designating the mode of ingredients processing; cooking method; names of kitchen utensils. Through the vocabulary reflecting sensory and taste sensations the texts of the menu contribute to the emergence in the client’s imagination of a «living» image of the dish. A characteristic feature of analyzed menus texts is the using of toponyms and anthroponyms in the names of dishes. Along with the informative function (indication of dish origin or its ingredients, dish creator), they also perform a pragmatic function. They contribute to the implementation of a communicative strategy of persuasion and the formation of attractiveness, as well as the creation of a positive emotional mood. Stylistic means also serve to form the attractiveness of a dish: epithets, comparison, oxymoron, metaphor. Nonverbal elements, lexical and stylistic means of menu texts help to achieve a pragmatic effect, which is to increase the impact of the text content on the client. The menu creates the image of a dish associated with such concepts as quality food, healthy food, pleasure, gourmet cuisine, gastronomic traditions, authenticity, gastronomic art, prestige.

City Food Navigation: About Tastes, Places and Professions

This text is a summary of an online interview with gastrojournalist. The conceptual basis of the text is P. Bourdieu's concept of taste. On the one hand, taste was considered as a way of building symbolic boundaries between social groups, on the other hand, as a skill acquired by physical and mental training. Taste was correlated with food choice as interrelated components of behavior. Аgents of gastronomic discourse were identified as mediators for the audience in the process of demonstrating their social status, group, or ethnicity through food consumption. The interview showed the high importance of drawing a line between journalists and bloggers as agents of gastronomic discourse, as well as the non-triviality of this task due to the blurring of boundaries between these professional statuses. Knowledge, professional qualities, and skills necessary for functioning as an agent of discourse were taken as the main criteria for distinguishing between journalists and bloggers. What was said in the interview made it possible to conclude that the distinction between bloggers and journalists as professional statuses is accompanied by their coexistence as social roles — the revealed duality may be the main reason for the difficulty of formalizing the demarcation criteria. The criteria by which the agent of gastronomic discourse forms an idea of the audience were also discussed. The image of readers and the intentions of discourse agents are formulated, with the help of which the audience of various Internet platforms is influenced. The means of influencing the audience, which are available to agents of discourse, are mentioned. As a result, it was found that professionalism in a certain sense also serves to organize ideas about the audience and to determine the style of building interaction with it.

Semiotic Modes in Local Gastronomic Discourse: A Comparative Analysis of Culinary Shop Signs in Greece and Cyprus

Semiotic Modes in Local Gastronomic Discourse: A Comparative Analysis of Culinary Shop Signs in Greece and Cyprus

The Concept “Healthy Food” in the Valeological Gastronomic Discourse

The Concept “Healthy Food” in the Valeological Gastronomic Discourse

СИБИРСКИЙ ПАРАДНЫЙ ОБЕД В СВЕТЕ ЯЗЫКА

Statement of the problem. The article examines the traditions of feasting culture as one of the elements of everyday life culture from the standpoint of different research areas: Cultural Studies, History, Ethnography, Philology and Linguistics, – and the description of the feast itself is interdisciplinary. The purpose of the article is to describe the Russian food discourse by analyzing the vocabulary of ceremonial dinners of the late 19th and early 20th centuries at the city of Krasnoyarsk. Methodology (materials and methods). The research methodology consists of a descriptive method, a method of semantic analysis, methods of linguoculturological and ethnocultural description. The materials of the research are the texts of the menu of eight ceremonial dinners in Krasnoyarsk; more than 100 lexical units of dish names; fiction texts. As a result, the study demonstrated that the ceremonial table in Siberia was arranged according to the metropolitan models, but also had the regional characteristics; performed a translational function and preserved the meanings of the late 19 th and early 20 th centuries, which are key for the gastronomic culture of the Siberian city. Research results. The author’s contribution is seen in the fact that the analyzed texts represent the general and particular national specifics of the gastronomic discourse functioning as a code of everyday life in the context of the Russian picture of the world. The results expand the understanding of food as an object of research in linguistics; can be used in the study and description of gastronomic culture and food discourse; in the training courses in Cultural Linguistics.

CONCEPTSYSTEM OF MODERN ENGLISH GASTRONOMY ADVERTISING AESTHETIC DISCOURSE

The article presents a study that allowed us to construct a cognitive map of modern English gastronomic advertising aesthetic discourse. The main features in the understanding of gastronomic advertising discourse by the representatives of the English-speaking community – gourmet aesthetes are analyzed. The research material for the modern English gastronomic advertising aesthetic discourse was the gastronomic Internet texts of the social network Instagram, which contained a particularly expressive specific aesthetic component. It is established that the mental framework of the cognitive space of a modern English gourmet esthete is formed by 48 significant discourse-creating autochthons-concepts (sensations, emotions, recipe, ingredient, taste and others). The separation of the constants of the concept system of modern English gastronomic advertising aesthetic discourse – generative autochthonous concepts was carried out through the inventory of texts, fixation of objectifiers of concepts and their grouping into semantic areas. To verify the objectivity of the facts, a quantitative method of calculation is used, the criterion χ2. With the help of linguo quantitative methods, system connections (strong, medium and weak) between the main autochthonous concepts (RECIPE – INGREDIENT, TRADITIONAL MEAL – TEA, EXPERIENCE – SATISFACTION and others) were established and significant autochthonous concepts in modern English gastronomy were identified. The components of the conceptual system of modern English-language gastronomic aesthetic discourse and their combination builds a unique representation in the form of a cognitive map. The study allowed to construct a cognitive map of the studied type of discursive practice, which reproduces its conceptual system and, thus, explains the main mental cores of its participants – modern English gourmet aesthetes: characteristics of products, feelings and emotions they evoke, the principle of healthy eating, demonstration of their own gastronomic preferences in social networks in the form of blogs, because the modern English-speaking aesthetic and gourmet world of social network is impossible to imagine without a blog, where it is important to post on the social network Instagram, which describes the author's experience and feelings and emotions from food (first of all, pleasure and happiness), which provide the aesthetics of the advertising text. Key words: discourse; advertising discourse; gastronomic discourse; aesthetic discourse, cognitive mapping.

Semiotics, blogs and gastromania

The current culinary megatrend owes much to Internet socialization practices. Discussions online began very early (the boards of Chowhound, for example, have already been operating since 1997), which says a lot about how much the “great conversation” of online communities is linked to gastronomic discourse. This paper propose a semiotic assessment of such a connection.

Veganism 2.0: Gastromania, nutrition, and digital communication

The vegan population has risen significantly over the past decade, and is expected to continue increasing. Social media are believed to have played a major role in such a rise. According to a Google study (2018), veganism started to spread markedly in 2012, the same year that Instagram became popular, and has then grown in correlation with the expansion of the social network (with over 88 million #vegan posts out of a billion monthly active users and more than 500 million people using the platform daily today). Since 2016 conversations around veganism have increased also on Twitter, reaching nearly 20 million Tweets in 2018 and registering a further growth of 70% in 2019. Moreover, the number of Google searches for veganism has spiked from a popularity rating of just 17 out of 100 in 2008 to 88 in 2018. Functioning both as platforms for sharing and commenting on information and as effective channels for proselytizing, these and other social media have evidently extended the boundaries of the vegan movement, making it become one of the biggest contemporary food trends. This paper aims at identifying and describing the main cultural transformations and forms of life promoted by “veganism 2.0”, based on a semiotic approach particularly attentive to the analysis of the narrative level and the patemic dimension. To this purpose, the intersections between the so-called “gastromania” and other trends characterising contemporary foodspheres, such as “gastro-anomy” and the “ideology of nutritionism” are taken into account, paying particular attention to the gastronomic discourse in present-day digital mediascapes and the complex dynamics characterising them.

The Ways of Gastronomic Discourse Translation (On the Example of Culinary Recipes)

This article is devoted to the peculiarities of the culinary recipes translation using the recipes of Jamie Oliver’s. Gastronomic discourse is a reflection of the fundamental physiological need of a person, while language serves to realize the national-specific characteristics of the people. Within this article, methods of transferring culinary recipes from English into Russian are considered, as well as the translation transformations that the translator uses when translating. Considerable attention is paid to specific examples and identification of their translation specifics.

GASTRONOMIC DISCOURSE OF “TEA DRINKING” CULTURE IN UZBEK AND ENGLISH LANGUAGES FROM THE POINT OF CONSUMPTION

In this paper, linguistic features of tea drinking in Uzbek and English languages from the consumption point of view are studied. Based on gastronomic discourse theory on comparative and cross-cultural methods as a special type of communication associated with the state of food resources and the processes of consumption by the way the people interact with tea. Moreover, compared with tea drinking traditions of Uzbek and English peoples’ communication, examples are comparatively given as well. The research work can provide theoretical and practical basis for the further research.

ЭТИМОЛОГИЧЕСКИЕ ХАРАКТЕРИСТИКИ ЗАИМСТВОВАНИЙ В ГАСТРОНОМИЧЕСКОМ ДИСКУРСЕ.

This article deals with the features of borrowings and their causes in the gastronomic discourse. Gastronomic topics reflect a wide range of features of the language and culture in general, so it is interesting when studying the features of intercultural communication as well. Currently, thanks to the processes of globalization and internetization, the promotion of consumer products in different countries has become available to people from completely different segments of the population. Therefore, this topic is up-to-date in the study of intercultural communication. By means of the analysis aimed at the determination the ethnosemantic components, the corpus of lexical units in gastronomic discourse was divided into groups according to the following parameters: territorial; culturally-labeled (according to the shape of a product), culturally-labeled (according to the method of preparation), culturally-labeled (according to the country of origin), culturally-labeled (according to the nomination of proper names).

Gastronomic discourse: linguoculturological and translation aspects

Gastronomic discourse: linguoculturological and translation aspects

ЛАГОМ В ШВЕДСКОЙ КУЛЬТУРЕ (НА ПРИМЕРЕ ГАСТРОНОМИЧЕСКОГО ДИСКУРСА)

This article is devoted to the question of the word lagom in the Swedish language and the culture of the ethnic group. The analysis revealed the etymology of the word lagom and described its role in the Swedish society, as well as presented the semantics of the word lagom with the support of its functioning at the level of the gastronomic discourse. The following research methods were used in the work: observation method, descriptive method and method of etymological analysis. The analysis of the material made it possible to conclude that the word lagom reflects the value attitudes developed by the historically developing social consciousness, the way of ethnic life, and the worldview. The word lagom , denoting the ideal amount, with the help of which the search for moderation in everything and balance in all spheres of life is carried out, has a direct bearing on gastronomy. The semantic structure of the word lagom in the Swedish gastronomic discourse is characterized by inconsistency.