Gastronomic Discourse Research Articles

ОСОБЕННОСТИ СТРУКТУРНОЙ ОРГАНИЗАЦИИ КУЛИНАРНОГО РЕЦЕПТА В АНГЛОЯЗЫЧНОЙ ПОВАРЕННОЙ КНИГЕ ВТОРОЙ ПОЛОВИНЫ XIX ВЕКА

The compositional characteristics of the English cooking recipes dating back to the second half of the 19th century were analyzed in detail using the Book of Household Management compiled by Isabella Mary Beeton (also known as Mrs Beeton), a famous Englishwoman, and published in 1861. Owing to the growing interest in the gastronomic discourse, this research is of particular relevance – although the language of cooking is rich, its specifics and evolution have been still understudied. It was found that the soup recipes from the book under consideration have such structural elements as titles, ingredients list, main bodies, and, in some cases, optional elements. All of these elements were described. A classification of the obligatory and optional elements was introduced. All recipe parts (in accordance with P.P. Burkova’s classification) were divided into introductory (title, list of ingredients), instructive (recipe body), and concluding blocks (time and money required for cooking, seasonality of ingredients, number of portions, information about the history of a particular ingredient). It was concluded that the structure of the English cooking recipes of the second half of the 19th century is stereotyped, which can be explained by the author’s ambition to make it easy for young and unskilled housewives to master the art of culinary and housekeeping.

ЛИНГВОКУЛЬТУРНЫЙ АСПЕКТ ГАСТРОНОМИЧЕСКОГО ДИСКУРСА (НА МАТЕРИАЛЕ НАИМЕНОВАНИЙ НЕМЕЦКОГО ЯЗЫКА, АВСТРИЙСКОГО ВАРИАНТА НЕМЕЦКОГО ЯЗЫКА, ЧЕШСКОГО ЯЗЫКА)

This article is devoted to the analysis of language methods of a semantic connotation of a nomination in a gastronomic discourse on the example of two different language groups - German language group and Slavic language group. The article shows the linguistic and conceptional connection between two different language groups using the example of a gastronomic discourse. Based on the theory of interrelation and interdependence of language and culture there were determined the semantic characteristics of the display of the cultural worldview in the linguistic worldview.The gastronomic nominations of the two language groups were analyzed for similarities and differences according to the monosemantic and allosemantic principle aimed for the research of the linguocultural characteristics.

Linguistic and functional peculiarities of an English gastronomic discourse in a fiction text

Linguistic and functional peculiarities of an English gastronomic discourse in a fiction text

THE MENTAL RESOURCE OF MODERN ENGLISH GASTRONOMIC ADVERTISING DISCOURSE

The article presents the results of the study and comparison of the mental resource of two types of modern English gastronomic discourse – modern gastronomic advertising discourse and modern gastronomic advertising aesthetic discourse. The basic constituents of the conceptual systems of modern English gastronomic advertising and aesthetic discourses – discourse concepts-autochthons, as well as system connections between them, are statistically verified with the help of quantitative methods in linguistics. The reproduction of the established features of the concept systems in cognitive maps has allowed to reveal common and distinctive features in understanding gastronomic advertising discourse by various representatives of the English community – statistically average consumers and aesthete-gourmets. In particular, it was found that the frame of the conceptual systems is 49 autochthons for the MEGAD and 48 for the MEGAAD, which captures the main mental dominant for the cognitive-communicative activity of the modern English average consumer and aesthete-gourmet in the gastronomic segment of life. Thus, water and drinks, pastries, sweets and dairy products, fast food, preservation (freezing and preserving) of products, food for animals, healthy eating, taste and sensation, nutrition, brand and price of a product are significant for the average English-speaking consumer. Instead, MEGAAD has an actualized knowledge of the dish as an aesthetic creature with special ingredients, consumed in special time and temporal conditions, is prepared in a special way, creates special sensations, is useful, has a special nutritional value, dietary properties and is presented in the blog – a special section with a theme, describing the author's experiences, his feelings and emotions, first of all aesthetic pleasure.

НІМЕЦЬКІ ТА УКРАЇНСЬКІ ФРАЗЕОЛОГІЗМИ ГЛЮТОНІЧНОЇ КОМУНІКАЦІЇ В АСПЕКТІ МОВНОЇ КАРТИНИ СВІТУ ОБОХ КУЛЬТУР

The article analyzes the phraseology of German and Ukrainian languages with a gastronomic component, which reflect the uniqueness of the worldview of Germans and Ukrainians; the role of gastronomic tokens in phraseology is considered; a study of "gastronomic" phraseological units in order to identify their national and cultural specifics. The activity of phraseologists was also analyzed and it was found that despite the significant number of works in this field, a large number of unresolved issues remain today. The relevance of phraseological research is determined by attention to the problems of national self-awareness, the need to find new approaches to the study of phraseological unit as a treasure trove of national connotations, as well as the specifics of the image in the phraseology of national mentality. The study of phraseology is due to the fact that the phraseological system of any language has national and cultural specifics. An object in a certain culture exists in a specific environment unique to that culture, has culturally conditioned associative connections. The study of phraseological units allows us to consider the full range of national connotations, and to trace the features of the national mentality of a nation, to show the differences and commonalities in culture. Gastronomy, along with language, is one of the most important tools for learning another culture. It is an important component of the mentality of nations. Gastronomy reflects the religious views, way of life and way of life of representatives of different nationalities. Food culture reflects national identity, cultural characteristics, customs and typical habits of society. Phraseologisms with a gastronomic component in German and Ukrainian have both in common and a number of differences due to the peculiarities of the mentality of the German and Ukrainian peoples. It is these common and distinctive features that we tried to show in our study. Phraseologisms of gastronomic discourse allow us to reveal the characteristic features of the reflection of the picture of the world, which is why it is so important to study them.

СПЕЦИФІКА ФУНКЦІОНУВАННЯ ТЕРМІНОЛОГІЧНОГО АПАРАТУ ГАСТРОНОМІЧНОГО ДИСКУРСУ МАСОВОЇ ЛІТЕРАТУРИ

The article deals with the reasons and conditions of forming the term system of the gastronomic discourse in the modern popular literature. The author of the article systematizes the essence of the basic terms of the gastronomic discourse in the modern popular literature, to emphasize and generalize its term system. The researcher notes that a culinary recipe in the structure of a literary work acquires additional lexical and stylistic characteristics, and also performs a number of important functions: cognitive, informative, unifying, motivational etc. The terminology of the gastronomic discourse in the modern popular literature should also include gastronomic metaphors. Their sources are the objects that belong to different conceptual spheres: man, nature, artifacts, plants, animals, and so on. Moreover culinary descriptions have the special functional loading, they not only inform about the cooking process, foods presentation, but also help a writer maximally to visualize them. The author of the article points out, that the terminology of the gastronomic discourse in the modern popular literature is constantly updated and supplied with new terms. The specifics of functioning terms and concepts of the gastronomic discourse activates writers attention of to the culinary art, while culinary recipes in the structure of a literary work give the comprehension of food and meal functions in the everyday life of man. It is noticed that the feeling of taste, which is relevant to the culinary art, lays the ground for understanding the essence and principles of its understanding in literature. The following terms such as “culinary plot”, “gastrometaphor”, “gastronomic novel” should be added to the terminology system of gastronomic discourse, as they reveal various cultural, social psychological, philosophical peculiarities. Therefore the important aspects of functioning and forming of the term system of the gastronomic discourse presented in the paper, need further research consideration and development. Gastronomic plot, gastrometaphors, culinary novels are such concepts that actively function within the gastronomic discourse of popular literature.

ОСОБЛИВОСТІ ЕТИМОЛОГІЇ ТА ЛЕКСИЧНОЇ СТРУКТУРИ АНГЛІЙСЬКИХ НАЗВ СТРАВ

The article considers such aspects of modern English vocabulary as the names of culinary dishes, food consumption and the history of their names. In modern conditions of intercultural communication the formation, strengthening of intercultural relations, specific features of each language come to the fore. Food itself is one of the main manifestations of cultural relationships today. That is why the study of various aspects of gastronomic discourse, which are influenced by different national cuisines in our rapidly changing modern world, is gaining new impetus. Under the gastronomic discourse in our work we understand a special kind of verbal and social discourse, the purpose of which is to achieve a certain type of communication. It is a piece of text or language related to the eating process in which the participants are considered, the conditions, the ways of communication, the environment in which the conversation takes place. In modern conditions of intercultural communication, the formation, strengthening of intercultural relations, specific features of each gastronomic preference have been formed over the centuries, and, of course, features such as geographical location, climate, religion, traditions and foundations, as well as economic factors could not affect them. . It is often enough to just look at what a person eats to determine where he comes from, what beliefs he has and what lifestyle he leads. It is known that the linguistic personality exists in a certain culture and has basic values – cultural concepts. The concepts that exist in the collective consciousness are essential for both the individual and for collective cultural identity in general. The problem of defining the concept of "food" as a cultural concept in modern language theory in the 21st century is of great interest to linguists and linguistic and cultural scientists. This concept in linguistic culture is one of the least studied and defined, although its meanings and cultural values ​​are quite high. The food and cuisine of any nation are integral to the language and are reflected in its vocabulary. In the system of national values, the cultural concept of "food" occupies one of the key places. This phenomenon can be viewed from different angles.

Дослідження поняття «гастрономічний дискурс»: історичний огляд

Дослідження поняття «гастрономічний дискурс»: історичний огляд

LEXICO-SEMANTIC FEATURES OF GASTRONOMIC DISCOURSE IN JULIE AND JULIA

The article is devoted to the study of the gastronomic discourse in the film “Julie and Julia”. It is characterized by the time and space categories. The first comprises time needed to fulfill tasks such as to cook, to prepare for events, to write blog entries, as well as the waiting time and time associated with gastronomic habits. The latter includes restaurants, the cooking school, kitchens, houses, Julia’s office. Lexico-semantic peculiarities of the gastronomic discourse in the film cover names of dishes (varying from one-word name to collocations including either ingredients or proper names), gastronomic symbols (BUTTER as glutamic pleasure, EGG as personal growth, LOBSTER as professional skills, DUCK as victory), and recipes (interrelation between the recipe and main characters’ specific period in life).

Reimagining Bolivian cuisine: Haute traditional food and its discontents

This article considers the emerging Bolivian gastronomic discourse as a project fraught with tensions. On the one hand, the discourse surrounding Bolivian cuisine, as presented in urban restaurants, highlights a new kind of nationalism that promotes regional cooking and innovation. This process has elevated indigenous ingredients, such as quinoa, chuño (freeze-dried potatoes), and llama meat, to the status of delicacies. This gastronomic emergence parallels the recent rise of an indigenous middle-class, as well as the shifting political boundaries between indigenous and non-indigenous in the era of President Evo Morales. Nevertheless, elite urban forms of Bolivian cuisine only partially transcend gender, class, and ethnic divides; they sometimes have the (unintended) effect of highlighting and re-inscribing existing social fault-lines. This article considers how indigenous Bolivian women are used to mark Bolivian cuisine, while they are simultaneously marginalized from it. While indigenous women dominate the “culinary field” of quotidian eating in domestic and marketplace arenas, they are far less evident in the “gastronomic fields” of elite restaurants, cookbooks, and written texts. Despite this exclusion, their presence is often invoked through ethnically-marked clothing such as the pollera and their symbolic production of “local” food.

From Farm to Table : productive alliances as a pathway to inclusive development in Peru

Peru’s gastronomic ascent has been a source of national pride and a motor for the local economy: providing new sources of employment and a pathway to inclusive development. At the heart of the gastronomic discourse are productive alliances, farm-to-table schemes that aim to revalue the role of farmers by (re)connecting excluded farmers with the urban gastronomy sector. This paper examines how the normative principles of productive alliances manifest at gastronomy festivals and are implemented in the day-to-day sourcing practices in Limenian restaurants and at farmer markets. Data from field research in Lima shows that the discourse on productive alliances and strong public and private support has led to a higher awareness of social and environmental concerns within the local food system. Yet, direct sourcing relationships remain the exception and are hindered by infrastructure problems, lack of information and quality concerns. To substantially contribute to inclusive development, the gastronomy discourse requires a stronger emphasis on structural factors and spatial exclusion.

Гастрономический дискурс Франции: опыт лингвосемиотического анализа

Гастрономический дискурс Франции: опыт лингвосемиотического анализа

Проблеми створення прототипічної моделі гастрономічного дискурсу

Проблеми створення прототипічної моделі гастрономічного дискурсу

КУЛІНАРНА ТЕРМІНОЛОГІЯ ТА ПРОБЛЕМИ ЇЇ ПЕРЕКЛАДУ

The article deals with gastronomic discourse, in particular with culinary terminology. The relevance of this topic in relation to translation studies is determined, considering the fact that the translation of culinary books, television programs, menus and names of dishes is increasingly becoming the subject of the work of a transaltor. The article analyzes the problems of the culinary terminology transaltion in the Ukrainian language, taking into account the cultural aspect of the source text. For adapting the translation to native culture translators use two opposite strategies of foreignization and domestication. Since most gastronomic lexical units have foreign origin such translation methods as transliteration, transcription and explication are considered in the article.

Romance Loanwords brokola and brokoli in Serbian Gastronomic Discourse

It is known that the term brokola ( Brassica oleracea var. italica ) in Serbian refers to a more recent Romance loanword brokoli (Ital. broccolo , pl. broccoli ) and an older provincial word brokule (in the Serbian Dictionary by Vuk Stefanovic Karadžic). In recent times, the widespread use of the dual forms brokoli/brokola (and brokula ) does not inherently cause a significant interference in communication because both an ordinary person and an expert know very well that this is the same concept. Linguistic dilemmas about whether to use blokoli or brokola arise, however, only at the level of morphological ad­aptation of loanwords (gender, number and case), because it is where the mentioned forms should be adequately incorporated into the Serbian text (culinary recipe, menu, advertising text, research article etc.). Analysis of the morphological adapatation of studied loanwords using the material of electronic sources indicates their competitive relationship where each loanword has, for the time being, the right to coexist parallelly in the Serbian language provided that the norms of the grammatical system of the recipient language are respected.

Когнітивна карта сучасного англомовного гастрономічного рекламного дискурсу

Когнітивна карта сучасного англомовного гастрономічного рекламного дискурсу

The training and creativity of professional chefs: Stoking the imagination in global gastronomic discourse

The sameness of eating out has been criticised in some quarters of food media in recent years. In this paper I demonstrate through the case of three chefs in Hong Kong how this sameness is the product of global gastronomic discourse. I suggest that chefs play a crucial role in providing the content that fuels gastronomic discourses and also in delivering the experiences of the discourse on the plate to diners. The experience of chefs in cuisines such as Thai, Vietnamese and Spanish allows them to prepare dishes that attract plaudits from food media and fuel the imagination of potential diners. This experience includes professional training in a cuisine under a well-known exponent of the cuisine, which allows them to be associated with the image of their mentor. The other route is vocational culinary training, which gives the chefs the ability to create dishes that stoke the imagination of diners.

Strategie mediate da ELF per la promozione della dieta mediterranea come prodotto di lusso tra turisti e migranti

Abstract – This chapter introduces an original cognitive-pragmatic model that integrates Experiential Linguistics and Experiential Place Marketing approaches applied to the ‘emotional promotion’ of Responsible Tourism – a form of tourism aiming at advertising the tourists’ intercultural and human experience in socio-cultural situations normally perceived as problematic – such as the promotion of holiday destinations affected by migrants’ arrivals. The case study illustrated in this chapter is aimed at the exploration of different schemata regarding the socio-culturally marked food norms which come into contact and often in conflict in the course of the ELF-mediated communication between tourists and migrants who reside in the same seaside resorts. The objective of the research is to promote a Responsible Tourism that also includes eating habits aimed at the achievement of physical health and spiritual wellbeing. In an intercultural context like the one that underpins the case study, the dietary precepts existing in the various societies often account for a hybridization of specialized discourses: from the expected gastronomic discourse to the scientific-medical one, up to the religious and legal discourses. More specifically, the hybridization between the gastronomic and religious discourses is typical of many cultures tourists and migrants hosted by the seaside resorts belong to, informing their respective social and legal systems. In the case study under analysis, a sample of subjects with different linguacultural and ethnic backgrounds was selected (i.e., a male Chinese tourist, a female Israeli tourist and a male Nigerian migrant). These subjects were asked to share their food schemata, involving the Chinese cuisine and medicine as well as Jewish and Islamic dietary norms, in order to apply them to the creation of promotional slogans to advertise on a special website the Mediterranean Diet as a luxury product recommended by the restaurants of the seaside resorts that tourists and migrants were staying at. These participants were asked to read a popularized text on Nutrigenomics (i.e., the branch of genomic research affirming that the degree to which diet influences the balance between health and disease depends on an individual’s genetic makeup or ‘ethnic genotype’ determining their ‘race’). The text was also integrated with another one regarding the health benefits of the Mediterranean Diet. The goal was twofold: on the one hand, to associate a food tradition like the Mediterranean one, normally regarded as ‘humble cuisine’, to the well-known legal-religious and medical norms of other cultures and, on the other hand, to raise the prestige of the Mediterranean Diet contextualizing it in an advanced scientific domain like that of Nutrigenomics. Both goals aim at the re-evaluation of the Mediterranean diet as a luxury product to be promoted in the context of a Responsible Tourism that associates luxury with the psycho-physical wellbeing of the individual as well as that of the community as a whole. Through the ‘Think-aloud technique’, the participants’ schemata were explored as they were interpreting this text on the basis of which they were then expected to create their advertising slogans for the promotion of the Mediterranean Diet.

Garlic and Love: Gastronomic Communication in an Intercultural Family

The paper discusses gastronomic discourse in a family including representatives of different cultures from semiotics and communication perspectives. The non-verbal aspect deals with foodstuffs, dishes, use of space and time, distribution of responsibilities between family members, artefacts, and scripts (sequences of actions). Verbal signs are represented by nominations of foodstuffs, dishes and artefacts, gastronomic metacommunication, and etiquette phrases accompanying a meal. The analysis of the way gastronomic systems are combined can be further extended to the study of other aspects of life in an intercultural family, such as living space, religious beliefs, moral values, etc.

Global Appetites: American Power and the Literature of Food

Global Appetites: American Power and the Literature of Food