Names Of Dishes Research Articles

Translation and localization of food menus on mobile delivery apps in the United Arab Emirates: a multimodal and reception study

ABSTRACT This study investigates the quality of menu translation and localization on food delivery apps and its impact on the user experience. A corpus of food menus was collected from the Talabat app and analyzed from a multimodal perspective adopting Li’s (2019) framework and using NVivo qualitative data analysis software. A coding framework was created in NVivo to systematically identify translation and localization strategies, and issues related to images of food items. Additionally, an online survey targeting app users was utilized to gather data on preferences and the impact of menu translation and localization on user experience, satisfaction, and purchasing decisions. The analysis revealed that the meaning of food menus involves several layers, including semiotic and textual means, which necessitate approaching their translation from a multimodal perspective. Dish names were mostly transliterated into English and accompanied by an acceptable and clear description of dish information in English. The survey results also revealed that translation quality has a great role in shaping user experience, satisfaction, trust, and expenditure. The findings of this study will be of value to translators, translation trainers, restaurant owners, and food delivery app developers.

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.

Translation of Names of Ethnic Minority Dishes in Xiangxi Area from the Perspective of Aesthetic Acceptance

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Unveiling hybrid culinary cultures in Macao: a corpus-assisted multimodal approach to the translation of Macanese cuisine

ABSTRACT This study investigates the special foodscape and hybrid culinary cultures in Macao through the translation of Macanese cuisine. It employs a corpus-assisted multimodal approach, with the concept of intersemiotic translation and multimodal theories as the theoretical basis for analysis and discussion. The data under investigation is a self-built multimodal database of Macanese cuisine translations. The study first examines the ingredients and cooking methods in Macanese cuisine dish names and then delves into the translation strategies and methods used in the translations across Portuguese, English and Chinese. Multimodal analysis is also conducted to explore the intersemiotic translation between the verbal and visual materials of Macanese cuisine. The research results show that hybrid culinary features are represented in the ingredients, cooking methods and translations of Macanese cuisine, constituting an inclusive, integrated and diversified foodscape in Macao. Moreover, the intersemiotic translation between the verbal and the visual could highlight particular ingredients and cooking methods, showcase the enticing appearance of the dishes, and convey the hybrid culinary cultures in Macanese cuisine. This study holds the potential to enrich research on food translation from a multimodal perspective, while also contributing to the translation and cultural transmission of Macanese cuisine and culinary cultures in Macao.

Exploring English Translation of Chinese Dish Names from a Cross-Cultural Communication Perspective

As Chinese food culture gains popularity, the English translation of its dishes has garnered increasing interest. The menu not only highlights the cuisine but also reflects Chinese aesthetics and culture. This paper analyzes dish name translations, highlighting the major issues in current translations, such as machine translation, grammatical errors, and improper wording. It then refines these translations and identifies three key principles for dish name translation: semantic proximity, cultural communication and aesthetics. Studying dish name translations enhances Chinese food culture, fosters Sino-Western exchanges, and propagates Chinese cuisine globally.

Dish Names in Diwan Lughat at-Turk Dictionary by Mahmud Kashari and Their Connection with Modern Kyrgyz Language

Dish Names in Diwan Lughat at-Turk Dictionary by Mahmud Kashari and Their Connection with Modern Kyrgyz Language

Study on C-E Translation of Dish Names in Shandong Cuisine from Perspective of Frame Semantics

Shandong cuisine plays a crucial role in promoting its international presence as an important component of Chinese culinary culture, serving as a significant avenue for spreading traditional Chinese culinary culture. This paper analyzes the English translation of Lu cuisine dish names from the perspective of frame semantics, exploring the frame relationships between the original Chinese names and their English translations. Subsequently, based on frame semantics, the paper propositionally puts forward several standardized English translation strategies for Lu cuisine dish names. These strategies aim to ensure that the English translations not only conform to the standards of the English language but also effectively convey the unique culinary culture of Shandong.

Specyficzne słownictwo kulinarne. „Diabelskie” nazwy ciast, ciastek i deserów

The object of description in this paper are names of cakes, cookies and desserts, excerpted from culinary recipes published in Internet sources (Internet cookery books, web portals and blogs, Youtube channel), which are motivated by a semantic reference to the demon of evil – devil. Apart from the semantic motivation of terms (which is more complex than the motivation of other “devilish” names of dishes), their form and status in the Polish language have been analysed.

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).

М. Қашқаридың «Диуани лұғат ит-түрк» еңбегіндегі тағам атауларының қазіргі түркі тілдеріндегі қолданысы

An important place on the path of the revival of the deeply rooted Turkic civilization is occupied by the study of written monuments representing the history, language, literature, culture, way of life, mythological religious beliefs and material values of the Turkic peoples. Among the topical issues is the comprehensive differentiation of the language of Mahmoud Kashgari's monument "Divani lugat it-Turk", which is a common heritage not only of Kazakh, but also of all Turkic peoples, the disclosure of the ethnocultural content of linguistic units that reveal the worldview and existence of medieval Turks. The article considers the quantitative and thematic classification of the names of dishes in the work of Mahmoud Kashgari "Divani lugat it-Turk" ("Turkic Dictionary") and examines their etymological basis.

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.

The linguistic and didactic potential of a culinary recipe in teaching Ukrainian as a foreign language

The primary challenge in teaching Ukrainian as a foreign language is to identify language units, speech genres, or text types relevant for use in the educational process to develop the communicative and linguistic-cultural competence of learners. Given the significance of gastronomic culture in the modern world, a culinary recipe can serve as a valuable source of information about national cultural traditions and material for developing communication and intercultural skills. The article explores the concept of a ʼculinary recipeʼ and the specific characteristics that make it a distinct type of text with potential applications in teaching Ukrainian as a foreign language. It argues that the linguistic and didactic potential of a culinary recipe is grounded in its features, such as compact size, the presence or potential use of visual aids for information presentation, a typical and repeated text structure, and optimal lexical content in terms of frequency of usage and stylistic neutrality. This content includes background and non-equivalent vocabulary, borrowings, internationalisms, hyperonyms, hyponyms, words related to product names, dishware, and other kitchen utensils, gustatory and deverbative culinary adjectives, as well as culinary verbs and verbs related to food processing. The article also emphasizes the presence of typical structural models in word combinations and sentences. Special attention is given to the appropriateness and effectiveness of studying dish names and processing productive grammatical models, particularly word combinations. It highlights the importance of avoiding categorical imperatives in language materials and suggests processing culinary instructions primarily with the verb form in the 1st person plural. In conclusion, the author recommends the integration of culinary recipes into Ukrainian language classes for foreign language learners, particularly for students at proficiency levels approaching A2–B1.

Боснийские фразеологические единицы с компонентом-ориентализмом тематической группы «Наименования сладких блюд»

The work is devoted to the analysis of Bosnian phraseological units with orientalism – the name of a sweet dish. The purpose of the article is to show the phraseological potential of borrowings-orientalisms naming sweets in the phraseology corpus of Bosnian Muslims. The relevance of the work is due to the need for a comprehensive study of phraseological units to identify common and idioethnic. The role of orientalisms in creating the imagery of phrasemes is shown in terms of ethnolinguoculturology. The material of the study is non-comparative phrasemes existing in Bosnia and Herzegovina. Methods of material processing: component analysis; linguoculturological analysis; structural and semantic modeling; comparative and synchronous descriptive. Structural and semantic models illustrate the interlanguage commonality of motivational ideas and at the same time specific, revealed at the level of imagery of phraseology. The research material shows a different phraseological potential of the names of sweet confectionery products of oriental origin. Arabisms and Persiisms as part of phraseological units are «indirect» borrowing: they entered of the inhabitants of Bosnia and Herzegovina through Turkish; they, like Ottomans, are more frequent in Bosnian phrasemes due to various historical and relevant reasons today. Some of the analyzed phrases are recorded by lexicographic sources and in other regions of Southern Slavia, but the activity of their use in live colloquial speech is typical precisely for the language of the inhabitants of Bosnia and Herzegovina, who have the so-called Bosnian Turkish.

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.

Motivational Feature “Action” in Dialectal Names of Utensils in Yakut Language

The main goal of the study is to describe verb roots in dialectal names of dishes in the Yakut language in order to identify motivational features semantically related to the category of ‘action’. The article employs a descriptive method using morphological and semantic analysis of words. The material for the study consists of lexical units extracted from dialectological and explanatory dictionaries, as well as field materials collected by the author. It has been established that the motivational feature of a derived word is determined by the meaning of the base word. The relationship between the meaning of the derived word and the verb root of the base word is clarified through the use of word-forming affixes that denote properties and functions of dishes: size and volume; cooking process (dishes). The main motivational feature in the examined names is ‘action’, including fermentation, collection, movement, flipping, scooping, etc. The base words include verbs such as ‘bas-’ (to scoop (water)), ‘khalbıy-’ (to remove (e.g., cream)), ‘homuy-’ (to gather), ‘köyör-’ (to wander (about kumis)), ‘khotor-’ (to extract (meat)), ‘tas-’ (to move (kumis)), 'daibaa-’ (to swing, in the sense of ‘scooping with a ladle’), ‘tier-’ (to flip). The author concludes that the realization of this motivational feature can be referred to as ‘verb-type motivation’.

Репрезентация кулинарно-гастрономического кода современной культуры в демотиваторах: лингвокультурологический аспект

Culinary and gastronomic code of modern culture, represented in a polymodal text, namely in demotivators, is of particular interest from the point of view of axiological perspective. The relevance of this topic is connected with the study of the creolized text and the ways of explication of modern values in the verbal and visual components of the demotivator. The material for the study is demotivators of culinary and gastronomic topics that are freely available on the Internet. A distinctive feature is a verbal / non-verbal indication, firstly, of the cultural component of the region; secondly, of the way of representing professional activity or any distinctive character trait. The main method is a comprehensive analysis of a demotivator. “Tradition – innovation” dichotomy is realized in demotivators. If the verbal component of the demotivator contains an indication of a foreign dish, then the visual component includes typical, traditional dishes for a particular culture. Conversely, traditional names of dishes or food products receive an “innovative” interpretation. Professional activity is a distinctive feature in the design of the dish, the method of cooking and the contents. There is an appeal not only to the background knowledge about the stereotypes of the professional sphere and nutrition practices, but also to the general cultural background.

Applicability of a Web-based 24-hour Dietary Recall Tool for Japanese Populations in Large-scale Epidemiological Studies.

Recent innovations in information and communication technology have made it possible to assess diet using web-based methods; however, their applicability in the general population remains unclear. Hence, we aimed to examine the applicability of a web-based 24-hour dietary recall (24HR) tool to large-scale epidemiological studies by determining the sampling rate and characteristics of randomly selected participants from a Japanese cohort study. In total, 5,013 individuals were recruited from a cohort of 21,537 individuals, and 975 agreed to participate in this study. The participants selected either self-administered web-based dietary 24HR (self-administered 24HR) or interviewer-administered telephone-based 24HR (interviewer-administered 24HR) as the method for the dietary assessment and answered questions regarding the acceptability of the system. The response rate of the 975 participants was 19.4%, corresponding to approximately 4.5% of the total study sample. About half of them chose the self-administered 24HR (46.9%). The median time required for the self-administered and interviewer-administered 24HR was 25 and 27 minutes, respectively. In the self-administered 24HR, older people, regardless of sex, tended to require a longer time, and approximately 60% of the participants rated the ease of use of the system as "somewhat difficult" or "difficult." Characteristics of the participants in this study were not systemically different from those of the entire study sample. Improvements in the approach to entering cooking details and the dish name selection may be necessary for better acceptability in order to be accepted as a self-administered dietary recall tool.

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".

Blowing minds with exploding dish names/images: The effect of implied explosion on consumer behavior in a restaurant context

Dish names and dish images can be widely found online, providing consumers with important information. Meanwhile, implied explosion (i.e., the perception of explosion induced by static stimuli) is increasingly utilized by real-world restaurants. The present research thus combines dish names, dish images, and implied explosion to examine the impact of implied explosion on various aspects of consumer behavior within a restaurant context. Three experiments demonstrated that exploding dish names and exploding dish images (i.e., dish names/dish images showing implied explosion) can create a more intense taste perception and a more favorable taste evaluation. Additionally, exploding dish images can enhance perceived dish liking and increase consumers’ willingness to pay. The present research suggests that exploding dish names/dish images are subtle but effective communication tools for the tourism industry, helping to deliver a more stimulating perception and experience to consumers and to generate higher margins. By exploring the effects of implied explosion, we also introduce the implied motion concept to the tourism management literature.

Balinese Food Menu in Translation

Translation plays an important role in transferring the data among languages. Thus, translation is not just about translating languages, but also exploring cultures. This can be seen from the translation of traditional Balinese food menus which used to present various names of special dishes as part of Balinese local wisdom. The translation of traditional Balinese food menus is interesting to study since there are no professional translators involved in making it and the emergence of various technical terms are not easy to translate. This research was conducted with a qualitative descriptive method to analyze data and determine the translation strategy by considering the aspects of ingredients, taste, size, process, and shape. The theoretical framework by Newmark (1988) was applied to examine the data. The results of the analysis show that the food menu translation strategy which includes expansion and descriptive equivalent are based on several aspects of food menu translation.