Names Of Dishes Research Articles

ÜMUMTÜRK DİLLƏRİNDƏ YEMƏK ADLARININ TARİXİ-ETİMOLOJİ TƏHLİLİ

ÜMUMTÜRK DİLLƏRİNDƏ YEMƏK ADLARININ TARİXİ-ETİMOLOJİ TƏHLİLİ

Nominations of Molecular Cuisine Dishes: Lexical, Syntactic and Semantic Analysis

Non-traditional foods of molecular cuisine are a new category of foods and experience for consumers. The objective of this study was to conduct the structural and semantic analysis of the names of dishes of this new scientific field and avant-garde culinary practice. The main idea was to reveal the trend and trace the dynamics of naming dishes and to define the degree of reflecting the essence of molecular cuisine in the names of dishes. The study of empirical material taken from current collections of recipes and restaurant menus using a set of linguistic analysis methods has allowed authors to identify models of the syntactic organisation of nominations; characterise the primary way of connecting their components as oxymoron; highlight a number of keywords that arrange these nominations on the basis of cooking technology into several subject groups; postulate the predominance of phrase-names with transparent semantics over names with an opaque inner form including eponymous nominations; outline the ways of further studying the names of dishes of this cuisine from comparative, translational and linguistic-cognitive points of view.

Nominacje barw w rosyjskich magazynach modowych (prototypizacja i analiza strukturalna)

Niniejsza publikacja stanowi próbę analizy nazw barw wyselekcjonowanych ze współczesnych czasopism rosyjskich o profilu modowym. Jednym z głównych celów podjętych badań było ustalenie składników prototypowych zgromadzonego materiału leksykalnego. Jak się okazało nazwy kolorów używane w dyskursie modowym są motywowane przede wszystkim przedmiotami z szeroko rozumianego świata botaniki, kulinariów itd. Ponadto istotny aspekt rozważań stanowi analiza struktury formalnej nominacji kolorystycznych. Szczególną uwagę poświęcono złożeniom oraz nazwom wyrażonym związkami wyrazowymi, które ze względu na duży potencjał dyferencjacji określanych pojęć są najliczniej reprezentowaną grupą w badanym zbiorze. Nazwy barw funkcjonujące w przestrzeni dyskursu czasopism modowych wyraźnie służą celom komercyjnym, co oznacza, że mają za zadanie przyciągnąć uwagę czytelnika – potencjalnego klienta.

Oсобливості перекладу виражальних засобів англомовних рекламних матеріалів

Abstract. Sublanguage of advertising is part of the language structure, while having a number of characteristic linguistic features that create the impression and imagery of advertising texts. To create imagery, all possible means of language are used: specific vocabulary, idioms, repetitions, allusions, elliptical constructions, unusual syntactic structure, wide use of verbs. Translators of ads face significant difficulties in transferring the pragmatic potential of the original. In particular, this is due to translating the facts and events related to the culture of nations, different national customs and names of dishes, clothes, etc. Today's realities compel to translate advertising texts more attentively in terms of their psychological impact on the audience. Ads contain clear factual data; are exhaustively outlined and therefore accurately understood. When translating them one should take into account: the purpose of the text, nature of the consumer, language qualities of the original text, cultural and individual capabilities of language in cultural aspect of the consumer and many other factors. The pragmatic function of the original text must be primarily preserved. Translation is successful, provided that it has the same effect on the recipient as the original. All language means that make advertising effective must be reflected somehow, mostly by compensation, in translation. However, the pragmatics of the translated material should necessarily coincide with that of original. Each of five strategies has its advantages and disadvantages. The first strategy - absence of translation – is unclear to all those who cannot read or accept it in original. The second borrowing strategy uses positive associations of the producer, which is unsuccessful method either, because different nations have their own picture of the world and perceive things differently. Casual and obvious things in one country can be taboo in another. The third strategy- direct translation - has its drawbacks, as it is not able to reproduce the complete emotional picture of the original ad. The fourth strategy of adaptation is most successful, since it retains everything the manufacturer wants to convey, that is, leaves the photo material unchanged, but adapts the text to the outlook and mentality of foreign consumers. The fifth revision strategy is very similar to the fourth, but its distinctive feature is a completely new presentation of ads. Its main disadvantage is that the information content of the source is completely lost. The translator only uses the ad idea and creates an entirely new slogan, in many cases unable to reproduce the entire essence of the original. Specifics of structure and components of ads text suggests that they contain clear factual data, exhaustively described for the sake of clear understanding their content. The content and form of ads obey the main goal - to cause interest in a product or service. A well-constructed ad attracts attention and creates a desire to purchase it. Excellency of successful ads can be attributed to the harmonious combination of the main ad idea with the expressive means that reflect it the best. The only true tone of ad found distinguishes it among others. Ads contain a number of extra-linguistic components and are adequately perceived in case of their harmonious combination. Literal translation is rarely used, as ad loses its meaning and power of influence. In translating ethical and psychological characteristics of the consumer are taken into account, as well as specific language and culture of the country to which they are intended. The choice of translation method depends even on the psychological characteristics of the translator, his preferences and attachment to a certain literary tradition. In search of original and effective means of expression new lexemes, consisting of parts of known words, representing the distorted or reshaped words of active vocabulary emerge. Another way to create neologisms is to borrow foreign language tokens. By content and association they are connected with the ad object. Translator's task is to use all professional skills to transfer the communicative function of the original.

Features of translation of the names of Kazakh national dishes in the epic novel “The Path of Abai” into Persian

article examines the problem of translating the names of national Kazakh dishes that are found in the epic novel by Mukhtar Auezov, “The Path of Abay”, into Persian. names of Kazakh dishes, as well as methods for their translation into Persian were analyzed in this article. Based on this analysis, an attempt was made to determine the most successful translation of the considered examples. Along with this, the names of Kazakh national dishes found in the epic novel The �ay of Abai, by which method are translated �hen translating into Persian, the names of Kazakh national dishes were translated using transliteration and transcription methods. �hen studying the translation of the epic novel “The Abay �ay” into Persian, we paid attention to the national dishes encountered and translated them into the target language. As a result, we came to the conclusion that the translation should be carried out by people who are fluent in the language of the original and the translation, and also have great knowledge in the field of national culture, traditions and mores of the people from whose language the original work is translated. novel-epic was translated into Persian by N. Asgarzade, however, he did not translate from the original language, but from the Russian version, therefore, the inaccuracies that existed in the Russian translation automatically turned into the text of the Persian translation. Thus, we were once again convinced that translation into any language should be carried out directly from the text of the original, otherwise it is impossible to guarantee a high-quality translation . Key words: «The Path of Abai», the names of national dishes, Persian, culture-specific items, translation of culture-specific items.

ОСОБЕННОСТИ ПЕРЕВОДА НАЗВАНИЙ ПИЩИ С РУССКОГО ЯЗЫКА НА ТУВИНСКИЙ ЯЗЫК (НА МАТЕРИАЛЕ ОРИГИНАЛА И ПЕРЕВОДА РОМАНА М. А. ШОЛОХОВА «ПОДНЯТАЯ ЦЕЛИНА»)

By the material of M. A. Sholokhov’s novel “Virgin Soil Upturned” and its two Tuvinian translations executed by O. Sagan-ool, B. Ondar and S. Pyurbyu, the paper analyzes the problems of translating food names from Russian into Tuvinian. Food names were classified into six thematic groups (names of liquid vegetable dishes; names of liquid farinaceous dishes; names of meat dishes; names of cereal dishes; names of farinaceous dishes; names of dairy dishes). The author considers the choice of techniques to transfer food names into the target language, describes the difficulties translators come across when transferring food names. The comparative analysis of the Russian food names and their Tuvinian equivalents has allowed identifying national and cultural peculiarities of the two nations. The provided examples represent the specificity of the geographical area, peculiarities of lifestyle, economic activity of the Russians and the Tuvinians.

Estudio de la compensación a las pérdidas en la traducción chino-español de los nombres de los platillos chinos

It is common knowledge that Chinese cuisine is among the best known of the world, and the simple fact of eating is an inseparable part of daily life. That is why Chinese food attracts tourists from different continents, who are interested in the millenary culture of China. However, due to the variety of ingredients and ways of cooking, as well as cultural and linguistic disparities, losses would inevitably arise during the process of translating the names of Chinese dishes. In order to keep the essence of Chinese dishes as real as possible, the translation of these deserves profound studies. This is a subject that we try to analyze translation from the Chinese-Spanish angle. This paper is divided into three parts. Firstly, some general theories of losses and translation compensations would be presented. The name of the Chinese dishes and the possible factors that cause translation losses would be addressed in the second part. The third part is developed around the compensations that could be applied in this process, illustrated with several examples.

The Concept of Lexicon Devoted to Silesian Culinary Art

As far as Silesia is concerned the language and cuisine constitute fundamental and distinguishing factors of the Silesian ethnic group, they are the determinants of cultural identity and the symbol of cultural identification. The concept of perceiving the culinary art from two perspectives, cultural and linguistic one, was born taking the above into account. Culinary art, as a component of culture understood in a broad manner, serves as a significant element of the language system as well. It plays a crucial culture-forming role in human life and it has certain position in the semantic structure of language which is adequate to its rank. The lexicon of Silesian cuisine, which is being currently prepared, aims at collecting names of dishes in one publication, not only those which are still in use today and dishes recorded in the general consciousness of Silesians, but it also aims at archiving culinary vocabulary which is basically forgotten by presenting it in close connection with the culture of the aforementioned region

Attention to Chinese menus with metaphorical or metonymic names: An eye movement lab experiment

Food is as cultural as it is practical, and names of dishes accordingly have cultural nuances. Menus serve as communication tools between restaurants and their guests, representing the culinary philosophy of the chefs and proprietors involved. The purpose of this experimental lab study is to compare differences of attention paid to textual and pictorial elements of menus with metaphorical and/or metonymic names. Eye movement technology was applied in a 2 × 3 between-subject experiment (n = 40), comparing the strength of visual metaphors (e.g., images of menu items on the menu) and direct textual names in Chinese and English with regard to guests’ willingness to purchase the dishes in question. Post-test questionnaires were also employed to assess participants’ attitudes toward menu designs. Study results suggest that visual metaphors are more efficient when reflecting a product’s strength. Images are shown to positively influence consumers’ expectations of taste and enjoyment, garnering the most attention under all six conditions studied here, and constitute the most effective format when Chinese alone names are present. The textual claim increases perception of the strength of menu items along with purchase intention. Metaphorical dish names with bilingual (i.e., Chinese and English) names hold the greatest appeal. This result can be interpreted from the perspective of grounded cognition theory, which suggests that situated simulations and re-enactment of perceptual, motor, and affective processes can support abstract thought. The lab results and survey provide specific theoretical and managerial implications with regard to translating names of Chinese dishes to attract customers’ attention to specific menu items.

Dialect names of Yakut dishes (products) in the context of linguistic view of the world

Dialect names of Yakut dishes (products) in the context of linguistic view of the world

NATIONAL COMPONENTS IN THE GASTRONOMIC THESAURUS AS MARKERS OF NATIONAL DISHES

The article is devoted to the study of national dishes of Spanish cuisine, in particular, the analysis of the names of dishes with a topographical component. The important layer of the lexical structure of the Spanish language is researched, where the tradition of using the toponymic component in the names of dishes of Spanish cuisine gives grounds to consider the name of the place one of the most important cultural stages of the development of the Spanish gastronomic thesaurus, reflecting the linguistic and creative activities of the Spanish people. The name of the place allows us to differentiate the Spanish dishes according to the territorial affiliation and preserve their identity and uniqueness.

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.

ОСОБЕННОСТИ НАЗВАНИЙ БЛЮД В РЕСТОРАННЫХ МЕНЮ НА КИТАЙСКОМ ЯЗЫКЕ (СТРУКТУРНО-СЕМАНТИЧЕСКИЙ И ПРАГМАТИЧЕСКИЙ ПОДХОДЫ)

The article is devoted to the complex study of onomastic nomination features in the field of dish names (culinaronyms) used in restaurant menus in the modern Chinese language. Basing on the analysis of the texts of real restaurant menus, the authors ascertain that in the structural-semantic plan culinaronyms are phrases constructed primarily on the attributive and copulative model and reflect mainly the way a dish is cooked, its taste and the main ingredients. A part of culinaronyms contain a vivid metaphor and represent a phraseologized collocation.

A corpus-based multimodal approach to the translation of restaurant menus

ABSTRACTTranslated restaurant menus facilitate tourism and consumerism, but menu translation remains a peripheral area of professional translation and translation studies. This has economic consequences, because translations that exclude a dish's ingredients, cooking methods, or cultural associations may deter consumers. This article analyses translated menus featuring Chinese dishes in order to establish the extent to which intersemiotic, image-based approaches are used to complement written translations; the level of consistency with which ingredients and cooking methods are translated; and the frequency of culturally specific dish names that are challenging to translate. A corpus-based methodology is used to compare 3,000 Chinese dish names and their translations from China, Taiwan and abroad. The data reveals very limited intersemiotic translation in existing menus, inconsistent translations of ingredients and cooking methods, and a high percentage of dishes with culturally specific names. However, these are often omitted in translation, or lack supplementary information concerning their ingredients. It is proposed that a multimodal translation approach incorporating Jakobson's tripartite theory can enhance menu translation. Menus featuring Pinyin as an intralingual translation can engage learners of Chinese who use this method; interlingual explicitation clarifies a dish's ingredients, cooking methods and cultural specificity; and intersemiotic, image-based translation conveys culinary artistry clearly.

Czy ryba może być z selera tak jak kaban z kury? O nazwach potraw na wegańskich blogach i stołach

Can fish be made of celery like pork made of chicken? On the names of dishes on vegan blogs and tablesRecurring discussions, not only on the internet, about the names of vegetarian and vegan dishes drawing on the names of meat dishes or dairy dishes have become an inspiration for research which, I hope, will help answer the following question: “Can fish be made of celery like pork made of chicken?”. Drawing on, among others, a lexicographic analysis of selected names, their neosemanticisation, functions of culinary onyms as well as the basic premises of general semantics, I will endeavour to present the motivation of the authors of the analysed blogs, which prompts them to assign to plant dishes names with connotations suggesting their animal origin.

On the origin of the names of some Azerbaijani dishes and drinks

On the origin of the names of some Azerbaijani dishes and drinks

ЛЕКСИКО-СЕМАНТИЧНІ ОСОБЛИВОСТІ НАЗВ СТРАВ З РОСЛИННИХ ПРОДУКТІВ (НА МАТЕРІАЛІ ГОВІРОК ПІДГАЄЧЧИНИ, ТЕРНОПІЛЬСЬКОЇ ОБЛАСТІ)

The article provides lexical-semantic analysis of one lexical microgroup of food names, in particular, the names of dishes from plant products used in the subdialectal speech of the inhabitants of Pidhaytsi region. The correlation of the surveyed subdialect with other Ukrainian subdialects has been determined, the main principles of the nomination in the indicated thematic group of vocabulary have been determined. The lexico-semantic group “Names of dishes from plant products” in Pidhaytsi subdialects is represented by a signifi cant number of sememes. This article represents the following of them: “stiff porridge made with corn fl our”, “barley porridge seasoned with oil, sugar or honey”, “potato fritters, pancakes from grated potato”, “dish cooked from fi nely chopped cabbage and millet”, “vegetable oil”. The names of dishes from plant products in Pidhaytsi subdialects belong to the commonly used, which is confi rmed by lexicographic sources, although there are nomens that are not recorded in other Ukrainian subdialects, for example: “zasypana kapusta” (“dish cooked from fi nely chopped cabbage and millet”), “vertushky” (“potato fritters, pancakes from grated potato”). In most cases, the manifestations of the analyzed semes are also characteristic of other dialect continuums, where they have semantics, common to Pidhaytsi area or different from it. Within the surveyed subdialects, there are isolated cases when the same nomens have different meanings, for example: nomens “volyva” (“vegetable oil extracted mainly from sunfl ower, fl ax or corn seeds”) are also manifestations of the seme “volyva” (“technical oil”).

Between concrete and abstract: the Malaysian Chinese way of naming dishes

The Chinese pay considerable attention to the naming of dishes. While coming up with a well-prepared cuisine is considered as an artwork, giving it a suitable name is no different from adding the touch that brings a work of art to life. In naming a dish, the community utilizes its linguistic and non-linguistic resources. Dish names are hence a group of living fossils supporting the notion of language reflecting society. Using 1077 samples of dish names collected from Malaysian Chinese weddings and the lunar new year celebration, the present paper aims to investigate the concrete and abstract naming of Chinese dishes, and discuss the common cultural considerations underlying them. It was found that concrete naming deals with the tangible aspects of a dish by incorporating method of preparation, taste/aroma, appearance of dish, as well as container used; while abstract naming draws support from four-character idioms, legends/historical events, auspicious words, Chinese auspicious objects and legendary animals, and homophones, with cultural considerations playing a major if not the sole role in it.

DISHES AND DRINKS WORTH A TRIP, CONCERNING THE LOANWORDS IN CULINARY REPORTAGES

Purpose. Culinary reportages are informative and, at the same time, persuasive texts addressed to a large variety of readers potentially interested in visiting different parts of the world. The following paper investigates selected texts excerpted from the travel magazine National Geographic Traveler Polska (October, 2016). Every issue is devoted to a different topic. The issue submitted to analysis concentrates on one common theme, namely traditional foods of selected European, Asian, South American and African countries. The main focus of the study is on analyzing the occurrence of loan words used to describe traditional dishes, beverages and foodstuffs. The loanwords have been classified on a semantic level. The process of their adaptation in Polish has also been studied. Method. In order to obtain objective results, all 10 reportages were examined with the same method of content analysis. Firstly, 95 names of traditional dishes, beverages and foodstuffs have been excerpted from each text and the second step was analysis on semantic and adaptive levels. Findings. The results show a few possible semantic groups (material, genetic, synonymous, sensory names). As far as the extent of adaptation is concerned, out of 95, 41 uncommon foreign words have been identified whereas 54 are partially or fully assimilated in Polish. Moreover, 81 loanwords have an extra comment, which is being introduced by using different punctuation marks and/or conjunctions. Research and conclusion limitations. Out of 16 reportages 10 representing traditional African (2), South American (2), Asian (3) and European (3) cuisine have been chosen. The extensive range of texts combined with the fact that the reportages are written by a variety of journalists and concern different countries, provides a reliable and differentiated source material, though to some extent, it is limited. In view of this, further investigations on larger corpora are needed. Practical implications. Besides the cognitive character of the conducted study (names of traditional African, Asian, South American and European meals), the research can be of significance for further studies about language in the tourism industry. Originality. Culinary reportages are a subgenre of travel reportages, which so far, has not been extensively examined in Polish academic papers dealing with the tourism industry. Type of paper. The article presents the results of empirical research.

Is unfamiliarity a double-edged sword for ethnic restaurants?

Unfamiliar aspects of ethnic foods are found to enhance both perceived authenticity and perceived risk. Whereas the former positively influences customers’ evaluations of foods and induces consumption behavior, the latter negatively affects customer behavior. Due to these conflicting effects, ethnic restaurateurs face a dilemma of whether to emphasize unfamiliar aspects to increase customer perception of authenticity or to eliminate them to reduce perceived risk. Thus, this study investigated (1) the effects of food information on perceived authenticity and perceived risk and (2) the comparative influences of perceived authenticity and perceived risk on customer satisfaction and purchase intention. The results revealed that unfamiliar ingredients influenced both perceived authenticity and perceived risk, whereas unfamiliar dish names only affected perceived authenticity. Additionally, the results support the notion that ethnic restaurant managers should endeavor to convey the uniqueness of their ethnic foods to maximize the effect of perceived authenticity over that of perceived risk.