Food Names Research Articles

Structural-semantic and linguocultural aspects of vocabulary in social networks

ABSTRACT The aim of this paper is to study the online discourse of Kazakhstan from the point of view of realization of structural-semantic and linguocultural parameters of online communication. In this paper, key parameters of structural semantics and linguoculture in Kazakhstani social networks are studied using lexico-semantic, structural and linguocultural analyses. The structural-semantic model of the lexicon of Kazakhstani social networks consists of two levels. The first level includes such lexical-semantic groups as emotional-evaluative and expressive lexicon, borrowed lexicon, linguoculturally marked lexicon, dialect lexicon, reduced and abnormal lexicon. Emotional-evaluative and expressive lexicon was represented by such groups as pejoratives (with negative evaluation) and melioratives (with positive evaluation). Linguoculturally marked lexis was represented by three main lexico-semantic fields: non-equivalent lexis, phraseological expressions and proverbs, and reduced and non-normative lexis was represented by colloquial and commonplace lexis. The statistical results showed that the quantitative correlation between linguocultural lexemes was distributed in the following way. Lexemes related to material culture were represented by 34%), lexemes related to professional activities were represented by 25%, lexemes related to food names were represented by 23%, and lexemes related to dance names occupied about 18% of the total.

Etymology, History and Development of the Semantics of Food Names in Ukrainian Chronicles of the End of the 17th and the Beginning of the 18th Century

The article examines the etymology, history and semantic development of food names found in late 17th- and early 18th-century Ukrainian chronicles, including those by Samovydetsia, S. Velichko, and H. Hrabianka. Taking a synchronic-diachronic approach, the author analyzes these food nominations within the lexical-semantic domains of generic food names and dish names, establishing semantic relationships such as polysemy, synonymy and variation. This analysis traces the evolution of the Ukrainian language’s lexical composition and reveals its nationally distinct characteristics. By following these food nominations from their earliest written attestations through the period depicted in the chronicles, the study clearly illustrates the semantic development of the given food terminology. The author notes that words of Proto-Slavic origin comprise a significant portion of the food terminology used in late 17th- and early 18th-century Ukrainian chronicles. Borrowings from various languages are also used, including Polish, Old Slavic, Turkic, Russian, and German (occasionally by way of Polish), as well as Italian via German. The presence of these loanwords is explained by key historical events in Ukraine across different periods that shaped the development of the language. Taken together, the linguistic evidence across these chronicles illustrates the codification of a fledgling Ukrainian literary tradition firmly rooted in popular verbal traditions.

The Influence of Food Names with Different Levels of Concreteness on Evaluations of Food Deliciousness and Healthiness.

Recently, many restaurateurs in the food and beverage industry started using vague and abstract names to label their dishes. However, the influence of the concreteness of food names on consumers' evaluations of food remains unclear. Therefore, the present study investigated people's perceptions of food names with different levels of concreteness and their evaluations of food deliciousness and healthiness through two experiments. Experiment 1 investigated the likelihood of names with different levels of concreteness being perceived as foods or dishes through subjective guessing tasks. In line with the hypothesis of mental imagery consistency, the results revealed that individuals were more inclined to perceive high-concreteness names as actual food or dishes than low-concrete names. Experiment 2 further explored the impact of food names with different levels of concreteness on consumers' perceptions and evaluations of food in terms of the direct sensory (deliciousness) and indirect inference (healthiness) dimension. The results showed that in terms of deliciousness, consistent with the feelings-as-information theory, high-concreteness food names were rated significantly higher than low-concreteness ones. In terms of healthiness, consistent with the incongruence theory, low-concreteness food names were rated significantly higher than high-concreteness ones. These results indicated that high-concreteness names were more likely to be perceived as foods or dishes. Moreover, they also had advantages in the direct sensory dimension (deliciousness) but were perceived as less healthy in the indirect inference dimension (healthiness). The present findings provide new evidence for studies related to food naming and the evaluation of deliciousness and healthiness and offer suggestions and strategies for the food and beverage industry in naming foods and dishes.

Minahasan Traditional Food in Manado Songs

Various seafood items, such as octopus, fish, shrimp, lobsters, mussels, scallops, oysters, and others, are commonly displayed on ice. Popular seafood items like salmon, lobster, and shrimp are often collectively called "seafood." Although previous studies have explored the lyrics of Manado songs extensively, there remains a notable lack of research specifically focused on traditional Minahasan food names within these songs. The research utilizes a qualitative approach, specifically a phenomenological method, within an ethnographic research framework. The analysis aims to evaluate the frequency and preferences of international tourists regarding Minahasan cuisine. The research employs a combination of observation, participant observation, and interviews to gather data. Manado City and Minahasa Regency informants are selected using purposive sampling for interviews and observations. This perspective is supported by evidence showing that some communities can effectively engage with various forces. The finding show that the vocabulary of traditional Minahasa food names in Manado songs includes various types of Dabu-Dabu, such as Dabu-Dabu Biasa, Dabu-Dabu Lilang, Dabu-Dabu Iris, Dabu-Dabu Lemong, Dabu-Dabu Roa, Dabu-Dabu Cakalang, Dabu-Dabu Bakasang, and Dabu-Dabu Lompa. These terms illustrate the rich and intricate culinary diversity of Minahasa, showcasing the depth of local culture. Secondly, the meanings of these food names in Manado songs go beyond their literal definitions, serving as homonyms with social, cultural, and economic implications. These meanings highlight the profound relationship between food and Minahasa identity, underscoring food’s role as a symbol and essential element of their daily life and cultural traditions.

Naming and Branding of Madurese Traditional Culinary

Madura has diverse culinary specialties. This aspect of culinary naming and branding is interesting to study in relation to culinary tourism. This study aims to explain aspects of food naming and their patterns in traditional Sumenep culinary delights. In addition, it also explains the branding aspects of the food. Data on food names were obtained from the official tourism guidebook issued by the Office of Culture, Youth, Sports, and Tourism of Sumenep Regency. The results of this research show that aspects of food naming are derived from the food ingredients used, the uniqueness of the food, and the culinary origin, emphasizing its origin from Madura. The food naming uses patterns of words and phrases. If it is used a single word then the name of the food is unique, and if it is used a phrase pattern then the second word explains the first word, either for material or origin. Meanwhile, the culinary branding aspect in the tourist guidebook is to use explanations of authentic, distinctive, easy to find, delicious, affordable prices and cultural heritage. The terms used provide a positive image for traditional Madurese culinary delights.

Interlinking environmental and food composition databases: An approach, potential and limitations

Connecting entries from environmental and nutritional databases of food products is needed to identify sustainable food options. To overcome the hurdle for a successful data standardization, this paper aimed to explore the general structure of food composition and life cycle inventory (LCI) databases and to provide a semi-automatized approach on how to successfully interlink data of two example databases.The structure, the data availability and accessibility of food entries (FI) from the LCI database Agribalyse and selected food composition EuroFIR databases were analyzed. Harmonized food names from LanguaL™ codes from food classification systems were gathered and validated manually in order to use as descriptors to tag database entries in an automated way.Both databases, EuroFIR and Agribalyse, provided sufficient amount of meta data to interlink FI with the standardization approach proposed. Information on food name, food specification, food processing and the type of production was used for data interlinkage purposes. Manual validation of data interlinkage showed that two out of a sample of 54 entries were found to have incorrectly assigned descriptors.Agreeing on common principles (e.g., use of a specific classification system, common database formats) and improving meta data availability would facilitate database interlinkage and improve both, accuracy and efficiency. Developing solutions to increase meta data availability and accessibility of FI in food databases should become a key area of research in order to transition into more reliable database connection systems.

Revealing Unique Food Names On Tiktok

This study aimed to reveal the word formation processes of food names that have gone famous on TikTok, utilizing Saussure's sign theory (1969) as a theoretical framework. Employing a descriptive qualitative method, the research analyzes data from various TikTok posts widely spread and known on TikTok users’ pages. The findings reveal thirty unique food names using four primary word formation processes: blending, compounding, folk-etymology/borrowing, and clipping. Additionally, some food names result from multiple word-formation processes. This research highlights the semantic factors influencing word formation, demonstrating the creativity and adaptability of language in response to culinary trends and cultural diversity. Understanding these processes is crucial for culinary marketing and branding, underscoring the importance of unique and appealing names to attract consumers to food products Keywords: Word Formation Process, Food Names, TikTok

INCREASING THE STABILITY OF COMBINED FEED DURING ITS STORAGE

Compound feed plays an important role in feeding livestock and poultry in large-scale agriculture. Therefore, ensuring the quality of compound feed is very important from an economic point of view and plays a decisive role in increasing the profitability of livestock and poultry farming. The compound feed industry produces mixtures of various ingredients (raw materials), which are combined in various combinations and proportions. This defines the name of the compound food. Compound feed is a balanced mixture of different feeds and micro-additives, made according to a specific recipe for each group of animals for complete nutrition of farm animals. Combined feed, containing nutrients necessary for the animal, enriched with trace elements (premixes), which have a positive effect on productivity and allow to increase productivity by 30%. Therefore, it is important to ensure the quality of compound feed during storage and use of substances that do not impair product quality. The main task in the production of compound feed is to create a consistency that meets the high caloric needs of livestock, poultry and poultry and ensures their growth, formation and maintenance.

APPLIED LINGUSTICS (GASTRONOMIC STUDY): NAMING, TYPICAL CHARACTERISTICS AND MANUFACTURING TECHNIQUES ON DOCUMENTATION OF TRADITIONAL SNACKS AT PURWOREJO DISTRICT MARKET

Traditional foods have names whose origins are unknown. The names of these traditional foods contain meaning, cultural values ​​and history that shape them. This is important to document in order to preserve traditional food and to enrich the formation of Indonesian vocabulary. This research aims to (1) inventory and document Purworejo traditional food in the form of market snacks; (2) describe the meaning of names, characteristics and techniques for making traditional market snacks in Purworejo. This research is qualitative research using a documentation study approach. This research data consists of images, vocabulary and morphological structure. The data source is in the form of documents regarding traditional market snacks in Purworejo Regency. The sampling technique was carried out using purposive sampling. The data collection technique was carried out by document analysis. The data analysis technique is carried out using flowing model data analysis. Testing the validity of the data was carried out by triangulation between researchers. The results of the research showed that (1) 17 names of traditional snacks from Purworejo Regency were found that had not been documented in KBBI V, namely ciwel, clorot, dawet goreng, jenang pati garut/kerut, jongkong, golak, kue lompong, kokrok, putil, legendar, lemet, lupis, mata roda, meniran, rangin, sengkulun, and tahu susur/brontak. (2) The characteristics of each food vary, such as how it is made, how to eat it, and the ingredients used. (3) The making technique is generally done by steaming, boiling and frying. It is hoped that this research can add to the vocabulary of Indonesian and become an effort to preserve traditional Indonesian snacks.

Translation Peculiarities of Religious Terminology in L.N.Tolstoy's Novel "Resurrection" into English

The subject of the study is L.N. Tolstoy's novel "Resurrection" and its translations into English. As part of this work, two English translations will be analized, one of them (“The Resurrection”) was made in 1899 by Louise Yakovlevna Mood and published by "Alice and Books". The second translation titled “The Awakening" was translated by William Smith and published in 1900 by "New York Street Publishing House". The subject of the study is to identify ways of interlanguage translation of religious terminology from Russian into English. The main focus of the work is on the lexical and semantic analysis of religious lexical units, as well as the analysis of types of translation transformations, of which the most frequent are the selection of equivalent correspondence, descriptive translation and transliteration. The work uses a comparative method that allows us to establish similarities and differences of lexical units in the text of the original novel "Resurrection" and its translations. By means of the contextual analysis method, the dependence of the meaning of these units on the context is analyzed. Using the continuous sampling method, religious terminology is selected and divided into thematic groups: "Names of the sacraments and lexemes associated with them", "Elements and forms of worship", "Elements of the church calendar", "Objects of worship", "Names of the Church hierarchy", "The Temple and its structure, parts", "Vestments of the clergy, their individual parts", "Prayers, texts of prayers and hymns and their components", "Names of church holidays", "Names of books of church content", "Names of ritual food" and "Names of persons of spiritual guarantors". The main difficulty in translation is the rather wide and diverse use of religious nominations, for which the translator needs to understand in detail the features and differences of religious terminology.

Leksikon Makanan Jalanan Asal Luar Negeri di Kota Mojokerto: Kajian Etnolinguistik

This research aims to identify and describe the lexicon in the names of foreign street foods in Mojokerto City. The research method used by researchers is a descriptive qualitative method which aims to find data that falls into the category of street food from abroad to be analyzed in the lexicon aspect. The data collection technique used by researchers is the reading and recording technique by reading carefully from various sources, then recording the findings for analysis. The results of the research show that there are 15 names of street food from abroad in the city of Mojokerto. The names of these street foods come from various countries, such as China, Japan, Korea, the Middle East, Italy, and so on. Apart from that, from the results of the lexicon analysis, it was found that 8 data were in the form of words, and 7 data were In the form of nouns, 1 data was in the verb type, 1 data was in the adjective category, and 7 data were in the form of phrases which were in the noun phrase type.

Are mouse noodles actually made from mice? Touring street food name translations

Street food helps to characterise Southeast Asia as a popular gastronomic destination for tourism. However, confusion regarding its translation can make it difficult to understand the nature of its food types and selections. This study aims to examine how street food names in Malaysia are translated from Chinese to English and explore the cultural influence found within the translations of street food names. This study adopts a qualitative case study with thirty-six types of translations for mouse noodle, nineteen types for Hokkien Mee, twenty-two types for Wan Tan Mee, and seven types for Kueh Chap. Data analysis encompassed both the micro content analysis for food translation techniques with changes in content and linguistic aspects of translation varieties and the macro-analysis from an ethnography approach with a semi-structured interview comprised of perspectives from ten food vendors and twenty consumers. The analysis of the interviews is guided by linguistic and cultural factors. This study found that street food names were translated with transliteration, literal translation, amplification, omission, and their combinations—the results showed that transliteration was the most frequently used technique. In detail, the changes made in the translations were in both content and linguistic aspects—mainly addition, omission, restructuring, lexical, and morphological changes. The results also showed that the factors that played a major role include knowledge (background knowledge and linguistic competence), time, and culture (localisation and cultural policy). The ethnographic description explained how these factors result in transliteration within the social relations of Chinese Malaysians. In conclusion, the transliteration based on Chinese dialects and its varieties in spelling has labelled Malaysia a multicultural destination, in which its diverse cultures are intermingled in the translations of street food names.

M.ACİZİN “DİVAN”ında İŞLƏNƏN MƏİŞƏT LEKSİKASININ TƏHLİLİ

Analysis of household lexicon used in M.Aciz "Divan" Summary The household lexicon refers to the words that describe the names of the most important and necessary things that people use every day. This includes the names of food, clothing, decorations, and household items used in daily life. Muhammad Khalifa Ajiz, one of the prominent figures of South Azerbaijani literature, unfor¬tu¬na¬tely, is one of the writers who are not so familiar to the reader of modern Azerbaijani literature, and whose research works are rarely written about him. Although the language of Ajiz's poems is the subject of research by Iranian and Turkish scholars, the importance of his "Divan" for the vocabulary of the Azer¬bai¬jani language has been neglected. In this article, the artistic language of Muhammad Khalifa Ajiz is analy¬zed from a lexicographic point of view. The interesting part of the Ajiz lexicon is the less used lexicon that is used in certain regions of South Azerbaijan and which can be encountered by the current modern reader. Key words: South Azerbaijan literature, Ajiz, linguistics, lexicon

How names and shapes correspond to the nature of products: an evaluation of auspicious foods

PurposeRestaurant operators often use auspicious connotations embedded in the names and shapes of dishes to increase consumers’ purchase intentions. However, the interaction effect of multiple auspicious cues (i.e. food name and shape) on purchase intentions has rarely been examined in the restaurant context. Thus, grounded in processing fluency theory, this study investigates the direct influence of the two-way interaction effect of food name (auspicious vs nonauspicious) and shape (auspicious vs. nonauspicious) on purchase intentions and its indirect influence via perceived auspiciousness and positive emotions.Design/methodology/approachUtilizing a 2 (food name: auspicious name vs. nonauspicious name) × 2 (food shape: auspicious shape vs. nonauspicious shape) between-subjects design, the authors conducted two experimental studies with 356 Chinese customers. In Study 1, which focused on a main dish, we investigated the two-way interaction effect food name × food shape on purchase intentions. In Study 2, we replicated this experimental study by focusing on a different food type (i.e. dessert) to test the direct and indirect influences of the two-way interaction of food name × food shape on purchase intentions through perceived auspiciousness and positive emotions.FindingsThe results reveal that the congruity condition of auspicious names and shapes significantly influences consumers’ purchase intentions. Congruity with auspicious food cues also indirectly affects purchase intentions through consumers’ perceived auspiciousness and positive emotions. These effects were consistently observed in two experimental studies analyzing different dish types (main dish and dessert).Practical implicationsRestaurateurs should consider utilizing auspicious food cues to attract customers. Specifically, they should combine both food name and shape to increase their perceived auspiciousness and sales.Originality/valueThis study tested processing fluency theory using auspicious food cues. This study contributes to the hospitality literature by improving our understanding of the congruence effect by exemplifying the conceptual alignment between food name and food shape.

TRANSLATION OF NATIONAL GASTRONOMIC VOCABULARY INTO RUSSIAN, ENGLISH IN D. ISSABEKOV’S STORY «GAUKHARTAS»

The article discusses the translation of vocabulary related to Kazakh gastronomy in the story «Gaukhartas» by the famous writer Dulat Issabekov into Russian and English. From time immemorial, the Kazakh people knew and understood the special role of food, which gives energy and nutrition to the human body, saying that «Food gives a person strength», «Hunger does not allow a person to think». Leading a nomadic lifestyle, they knew perfectly well all the properties of natural products obtained from livestock. The Kazakhs treated even a random, unexpected guest to a special dish – sybaga. The gastronomic world of the people who cut up the meat and served each guest their specially intended part is very rich. And it was impossible not to be reflected in literature. Elements of Kazakh gastronomy are clearly visible in all the works of Dulat Issabekov. However, since the names of the dishes are unfamiliar to people from other cultures, they cause problems in translation. Almost all food names are culture-specific items. Therefore, the purpose of this article is to determine the features of translating the names of dishes typical of the Kazakh people in the writer’s story into Russian and English. To achieve this goal, gastronomic vocabulary from the story «Gaukhartas» was selected, systematized and subjected to lexical-semantic comparative analysis in the original/translation pair. As a result, we have identified translation transformations and semantic mistakes. Keywords: Dulat Issabekov, prose, literary translation, gastronomy, national food, culture-specific items, translation transformations.

English phraseological units of speech behavior reflecting household realities

The article considers the role of phraseologisms with the meaning of speech behavior in the English language. The aim of the study is the identification of the English phraseologisms with the meaning of speech behavior defining the phraseologisms directly related to household realities. In the article, the English phraseologisms denoting speech behavior are distinguished from other phraseologisms and among them the phraseological units reflecting household realities are chosen in order to reveal their meaning. Phraseologisms trace the connection of the language with culture and they are characterized by various historical facts. All events in the life of the nation obtain their reflection in the vocabulary. Phraseological units of speech behavior reflectinghousehold realities, selected from phraseological dictionaries, are analyzed to identify the most striking examples of the household realities. In the course of our research, the methods of continuous sampling were used for the selection of language material and also the methods of description, quantitative calculation. The analysis of the linguistic material showed that the most frequent among the household realities of the English language were phraseological units denoting the names of food and drinks. This is followed by the phraseological units describing dwellings and constructions and the phraseological units depicting clothes and shoes. Significantly less common phraseological units turned out to be phraseological units denoting vehicles.

The naming of halal food and beverages: A multimodal semiology study

The culinary business has been flourishing in every city in Indonesia, including Surakarta, Malang, and Tangerang. Consequently, determining the names of products becomes crucial to pique the interest of the public in these offerings. This research is aimed to review the naming of food and beverages using a semiology approach. The research uses a descriptive explanative method. The data in this research are the names of food and beverages. The sources of the data are documents related to names of culinary businesses (food and beverages) in restaurants in Surakarta, Malang, and Tangerang. The data collection was conducted through documentation, observation, and data recording in data format. The data analysis uses referential equivalent, strengthened with semiology theory from Roland Barthes, namely searching for signs, denotative meaning, connotative meaning, and myth. The research indicates that, in general, the names of food and beverages sold in restaurants often contain unconventional elements, including references to ghosts, animals, and other negative connotations prohibited in the Decree of The Head of Badan Penyelenggara Jaminan Produk Halal (BPJPH or the Halal Product Assurance Agency) Number 57 Year 2021. This suggests that the naming of food and beverages in Surakarta, Malang, and Tangerang does not align with the provisions outlined in Decree Number 57 Year 2021, preventing the business owners from obtaining halal certification. The research recommends that the naming of halal food and beverage products adhere to the guidelines set by this decree.

New names of dishes, beverages, and foods in the Polish language as a reflection of the contemporary nutritional trends (a lexicographic research)

This article presents and overview of the contemporary nutritional trends established in the 21st-century units of the nominative grid of the lexical and semantic field POTRAWY, NAPOJE I PRODUKTY SPOŻYWCZE (DISHES, BEVERAGES, AND FOODS) of the Polish language. It bears characteristics of a research, since it is based exclusively on an analysis of the lexis that is being recorded in two dictionaries that are being developed on an ongoing basis and that is absent from the 2005 monographic study of culinary lexis. However, some most general regularities are noticeable. In the first place, the strong glocalisation and health-promoting naming trends present in this field at least since the last decade of the 20th century have prevailed. They are complemented by more recent processes, resulting in the emergence of semantic categories that are small in scope and comprise a few components in the vocabulary. The most prominent among these are ecological views (vegetarianism and veganism) and the treatment of food as a source of pleasure (sensual terms, stimulant names, comfort food).

A Pathologist Visit to the Zoo: A Review on Animal Eponyms in Pathology

The world of pathology encompasses a broad spectrum of diseases beyond the boundaries of specialties, with each disease having specific and interesting gross and microscopic features. Some of these features are pattern-based, while others are eponyms that compare them to objects, food, animals, etc., due to their striking resemblance and quick recall. Medical nomenclature is of vital importance, and it has significantly evolved historically, with etymological roots from Latin, Greek, and Roman languages of ancient times to the current internationally uniform codes of English and other modern languages. Eponyms are valuable medical literary epithets that have been used across specialties and include animal names, food names, discoverer names, geographic references, and more. The subject of pathology, in particular, has immense use of eponyms as they are valuable tools for assisting in adult learning, or andragogy. The specialty of pathology is unique in its complex patterns and diagnostic algorithm, always in need of alternate systems to arrive at quick and accurate diagnosis. Also known as intuitive thinking or reflex thinking, pattern viewing and eponyms trigger a reflex recognition system, reducing recall time and aiding in precise diagnosis. The present article aimed to review the terminological phenomenon of animal eponym usage in the context of pathological diagnosis.

Nazwy wyrobów z mąki w mowie mieszkańców dawnych Kresów Południowo‑Wschodnich (na przykładzie kilku wsi z obwodu lwowskiego)

The aim of this article is to describe the generational characteristics of flour products in the speech of Poles of the former South‑Eastern borderlands on the example of several villages from the Lviv region. My analyses focus on the dynamics of changes in the functioning of food names. The presented material and its preliminary analyses allow to unambiguously assign many names of dishes to specific generational groups of people studied. Comparison of the discussed names of dishes with the content of SGP showed that many of them are common with Polish dialect in the Poland. Confrontation with the Dictionary of the Ukrainian language and Ukrainian dialectological works from the studied area showed that many words coexist in Ukrainian, for example: buchanka, paska, pampuch, bublik, kałacz, korowaj, zawiwańce, pierożek, blin, palanycia.