?omponents in Russian culinaronyms: combination of culinary and language (From material of headlines of culinary journals)
DOI:
https://doi.org/10.34069/AI/2021.41.05.4Palavras-chave:
Culinaronym, Culinaronym Component, Time, Human, Author.Resumo
The purpose of this study is to point out the components in modern Russian culinaronyms. This work also presents components’ characteristics as a theoretical part for naming food. We have used the qualitative descriptive method to find out the components included in Russian culinaronyms. The results of this study indicate that there are a number of components in modern Russian food names such as culinary group (gathering a number of components related to cooking), human, time, and freedom (or author component). Moreover, these elements can be identified with the help of different language tools. This research moreover reveals that one lexicon can constitute rotated component or doubled-component.
The result of the study can be used by students and specialists in courses of lexicology and linguoculture. Besides, this study contributes to the stylistic features of culinary text type. This research focuses on systematizing components in Russian culinaronyms, introducing the new concept of ‘culinaronym component’ and its general qualities based on the combination of culinary and language.
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Referências
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Atkin, P., & Bowler, I. (2016). Food in society: economy, culture, geography. Routledge. https://doi.org/10.4324/9781315824819
Bakhtina, S. I. (2007). Borrowed vocabulary as part of the thematic group “Food and Drinks” (diachronic aspect). Bulletin of Chuvash state University, (3), 150-153.
Bator, M. (2016). On the Development of the English Culinary Recipe. Academic Journal of Modern Philology, (5), 7-15.
Bator, M. (2017). Rhyming recipes in medieval cookbooks. Linguistica Silesiana, (38), 95-109.
Bektasheva, A. A. (2018). Linguistic analysis of the onyms of the semantic field "French cuisine". Scripta manent, (24), 22-33.
Borovkova, A. V., Grekova, M. V., Zhivago, N. A., & Yurina, E. A. (2015). Dictionary of Russian food metaphor. - Volume 1: Dishes and Pros. Publishing house Tomsk.
Caroll, R. (1999). The middle english recipe as a text-type. Neuphilologische Mitteilungen, 100(1), 27-42. JSTOR. www.jstor.org/stable/43315278
Dohra, F., Robert, S. Mulyaddi, Mara, U.R., & Laili, S. (2020). The naming of acehnese traditional culinary. Humanities & Social Sciences Reviews, 8(2), 815-823. https://doi.org/10.18510/hssr.2020.8290.
Fellner, A. (2013). The flavours of multi-ethnic North-American literatures. Culinary Linguistics: The Chef’s Special, John Benjsamins Publishing Company. 241-260. https://doi.org/10.1075/clu.10.10fel
Gölarch, M. (1992). Text-types and language history: The cookery recipe. In M. Rissanen et al. (eds.), History of Englishes: New methods and interpretations in historical linguistics, Berlin; New York: Mouton de Gruyter.
Golarch, M. (2004). Text types and the history of English. Mouton de Gruyter
Ishige, N. (1987). The emergence of homo sapience as a convivial animal. The Courier, UNESCO, 18-21.
Jurafsky, D. (2014). The Language of Food: A Linguist Reads the Menu. W.W. Norton & Company.
Khlobkin, V. V. (2000). Cuisine’s century. Polifact publisher. https://www.google.com/search?q=%D1%85%D0%BB%D1%91%D0%B1%D0%BA%
D0%B8%D0%BD+2000+%D0%BA%D1%83%D1%
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Kovalev, E. D., & Kozhevnikov, I. R. (2018). Features of names of dishes in restaurant menus in Chinese. Philological Sciences: theory and practice, 7(85), Part 2, 329-333.
Kremenetskaya, I. V. (2009). Thematic group as a paradigmatic union of words. Lingua mobilis, 3 (17), 94-98. https://linguamobilis.ucoz.ru/2009/2009-3-17.pdf
Lazeeva, N. V. (2016). Structural and linguistic features of culinary recipes of the cookbook “Cooking for Friends” of Ramsey”. Innovative Science, 3(15), 176-179.
Leonova, A. I. (2003). Linguo-culturological specifics of the culinaronyms. (dissertation for a scientific degree Ph.D) Tver state University, Russian. https://new-disser.ru/_avtoreferats/01002617219.pdf
Milic?, I., & Guia, S. (2017). Culinary recipes: orality and scripturality (I), Diacronia, 5 (23 martie), A71 (1–13), https://doi.org/10.17684/i5A71en
Moisenya, V. V. (2018). Structural features of the text of the culinary recipe. Community of sciences. Baranovichi-2018. 12-14.
Novikova, O., Garipova, G., & Izimarieva, Z. (2019). Nominations of Molecular Cuisine Dishes: Lexical, Syntactic and Semantic Analysis. Space and Culture, India, 7(3), 215-223. https://doi.org/10.20896/saci.v7i3.542
Pavlovskaya, A. V. (2016). Russian cuisine in the context of globalization. History of food and traditions. Food of the peoples of the world, 11-24. (materiales del II Simposio Internacional. La Universidad Estatal de Moscú lleva el nombre de M.V. Lomonosov; Centro para el Estudio de la Interacción de Culturas; Academia de Ciencia y Cultura Gastronómica, Russian)
Phan, N. S., & Shaklein, V. (2019). Culinaronym, The Term And Concept. Future Academy, 2596-2601. https://doi.org/10.15405/epsbs.2019.12.04.348
Phan, N.S. (2019). Representation of time in Russian culinaronym. Philology science. Issue of theory and practice, 12(9), 171-174. https://doi.org/10.30853/filnauki.2019.9.34
Podonskaya, N. V. (1988). Dictionary of Russian Onomastic terminology. Publisher Science.
Protsenko, E. A., & Zhivokina, M. A. (2015). Interaction between russian and english as a bilateral vector of linguistic exchange. Russian linguistic bulletin, 1(1), 4-5.
Ratmayr, R. (2013). Russian Speech and Market: Traditions and Innovations in Business and Everyday Communication. Languages of Slavic culture. Editorial YASK
Shipilova, M. V. (2018). Oral culinary recipe as a genre of home communication. Siberia_Lingua: electronic scientific journal, (2), 92-101.
Smirnova, G. E. (2016). Vegetarianism in Russia: History and Modern Tendencies. History of food and traditions. Food of the peoples of the world, 123-134.
Tayupova, O. I., Ravilova, R. R., & Salimyanova, G. R. (2019). Structural and linguistic features of recipes from the perspective of intercultural communication. Communicative units in the light of modern scientific paradigms, 121-127. Collection of materials of the All-Russian scientific and practical conference with international participation, dedicated to the 80th anniversary of Doctor of Philology, Professor, Honored Scientist of the Republic of Bashkortostan, Honorary Worker of Higher Professional Education of the Russian Federation Kildibekova Tanzili Askhatovna. Executive editor R.A. Gazizov. https://www.elibrary.ru/item.asp?id=41539493
Tsujimura, N. (2018). Recipe Names as a Gateway to Interpersonal Communication. Names. A journal of onomastics, 66(4), 233-245. https://doi.org/10.1080/00277738.2018.1452941
Zolotova, G. A., Onipenko, N. K., & Sidorova, M. Yu. (1998). Communicative Grammar of the Russian Language. Publisher of Moscow state University under the name of Lomonosov.
Atkin, P., & Bowler, I. (2016). Food in society: economy, culture, geography. Routledge. https://doi.org/10.4324/9781315824819
Bakhtina, S. I. (2007). Borrowed vocabulary as part of the thematic group “Food and Drinks” (diachronic aspect). Bulletin of Chuvash state University, (3), 150-153.
Bator, M. (2016). On the Development of the English Culinary Recipe. Academic Journal of Modern Philology, (5), 7-15.
Bator, M. (2017). Rhyming recipes in medieval cookbooks. Linguistica Silesiana, (38), 95-109.
Bektasheva, A. A. (2018). Linguistic analysis of the onyms of the semantic field "French cuisine". Scripta manent, (24), 22-33.
Borovkova, A. V., Grekova, M. V., Zhivago, N. A., & Yurina, E. A. (2015). Dictionary of Russian food metaphor. - Volume 1: Dishes and Pros. Publishing house Tomsk.
Caroll, R. (1999). The middle english recipe as a text-type. Neuphilologische Mitteilungen, 100(1), 27-42. JSTOR. www.jstor.org/stable/43315278
Dohra, F., Robert, S. Mulyaddi, Mara, U.R., & Laili, S. (2020). The naming of acehnese traditional culinary. Humanities & Social Sciences Reviews, 8(2), 815-823. https://doi.org/10.18510/hssr.2020.8290.
Fellner, A. (2013). The flavours of multi-ethnic North-American literatures. Culinary Linguistics: The Chef’s Special, John Benjsamins Publishing Company. 241-260. https://doi.org/10.1075/clu.10.10fel
Gölarch, M. (1992). Text-types and language history: The cookery recipe. In M. Rissanen et al. (eds.), History of Englishes: New methods and interpretations in historical linguistics, Berlin; New York: Mouton de Gruyter.
Golarch, M. (2004). Text types and the history of English. Mouton de Gruyter
Ishige, N. (1987). The emergence of homo sapience as a convivial animal. The Courier, UNESCO, 18-21.
Jurafsky, D. (2014). The Language of Food: A Linguist Reads the Menu. W.W. Norton & Company.
Khlobkin, V. V. (2000). Cuisine’s century. Polifact publisher. https://www.google.com/search?q=%D1%85%D0%BB%D1%91%D0%B1%D0%BA%
D0%B8%D0%BD+2000+%D0%BA%D1%83%D1%
85%D0%BD%D1%8F+%D0%B2%D0%B5%D0%BA%
D0%B0&safe=strict&sxsrf=ALeKk00WMHmAiW7rpTpGmP8V4ngYXh-DSA%3A1622240595792&ei=U22xYNLyL8_3rgSIq7z
gDA&oq=&gs_lcp=Cgdnd3Mtd2l6EAEYAjIHCCMQ6
gIQJzIHCCMQ6gIQJzIHCCMQ6gIQJzIHCCMQ6gIQJ
zIHCCMQ6gIQJzIHCCMQ6gIQJzIHCCMQ6gIQJzIJCC
MQ6gIQJxATMgkIIxDqAhAnEBMyCQgjEOoCECcQE
1AAWABg4IQLaAFwAHgAgAEAiAEAkgEAmAEBoAE
BqgEHZ3dzLXdperABCsABAQ&sclient=gws-wiz
Kovalev, E. D., & Kozhevnikov, I. R. (2018). Features of names of dishes in restaurant menus in Chinese. Philological Sciences: theory and practice, 7(85), Part 2, 329-333.
Kremenetskaya, I. V. (2009). Thematic group as a paradigmatic union of words. Lingua mobilis, 3 (17), 94-98. https://linguamobilis.ucoz.ru/2009/2009-3-17.pdf
Lazeeva, N. V. (2016). Structural and linguistic features of culinary recipes of the cookbook “Cooking for Friends” of Ramsey”. Innovative Science, 3(15), 176-179.
Leonova, A. I. (2003). Linguo-culturological specifics of the culinaronyms. (dissertation for a scientific degree Ph.D) Tver state University, Russian. https://new-disser.ru/_avtoreferats/01002617219.pdf
Milic?, I., & Guia, S. (2017). Culinary recipes: orality and scripturality (I), Diacronia, 5 (23 martie), A71 (1–13), https://doi.org/10.17684/i5A71en
Moisenya, V. V. (2018). Structural features of the text of the culinary recipe. Community of sciences. Baranovichi-2018. 12-14.
Novikova, O., Garipova, G., & Izimarieva, Z. (2019). Nominations of Molecular Cuisine Dishes: Lexical, Syntactic and Semantic Analysis. Space and Culture, India, 7(3), 215-223. https://doi.org/10.20896/saci.v7i3.542
Pavlovskaya, A. V. (2016). Russian cuisine in the context of globalization. History of food and traditions. Food of the peoples of the world, 11-24. (materiales del II Simposio Internacional. La Universidad Estatal de Moscú lleva el nombre de M.V. Lomonosov; Centro para el Estudio de la Interacción de Culturas; Academia de Ciencia y Cultura Gastronómica, Russian)
Phan, N. S., & Shaklein, V. (2019). Culinaronym, The Term And Concept. Future Academy, 2596-2601. https://doi.org/10.15405/epsbs.2019.12.04.348
Phan, N.S. (2019). Representation of time in Russian culinaronym. Philology science. Issue of theory and practice, 12(9), 171-174. https://doi.org/10.30853/filnauki.2019.9.34
Podonskaya, N. V. (1988). Dictionary of Russian Onomastic terminology. Publisher Science.
Protsenko, E. A., & Zhivokina, M. A. (2015). Interaction between russian and english as a bilateral vector of linguistic exchange. Russian linguistic bulletin, 1(1), 4-5.
Ratmayr, R. (2013). Russian Speech and Market: Traditions and Innovations in Business and Everyday Communication. Languages of Slavic culture. Editorial YASK
Shipilova, M. V. (2018). Oral culinary recipe as a genre of home communication. Siberia_Lingua: electronic scientific journal, (2), 92-101.
Smirnova, G. E. (2016). Vegetarianism in Russia: History and Modern Tendencies. History of food and traditions. Food of the peoples of the world, 123-134.
Tayupova, O. I., Ravilova, R. R., & Salimyanova, G. R. (2019). Structural and linguistic features of recipes from the perspective of intercultural communication. Communicative units in the light of modern scientific paradigms, 121-127. Collection of materials of the All-Russian scientific and practical conference with international participation, dedicated to the 80th anniversary of Doctor of Philology, Professor, Honored Scientist of the Republic of Bashkortostan, Honorary Worker of Higher Professional Education of the Russian Federation Kildibekova Tanzili Askhatovna. Executive editor R.A. Gazizov. https://www.elibrary.ru/item.asp?id=41539493
Tsujimura, N. (2018). Recipe Names as a Gateway to Interpersonal Communication. Names. A journal of onomastics, 66(4), 233-245. https://doi.org/10.1080/00277738.2018.1452941
Zolotova, G. A., Onipenko, N. K., & Sidorova, M. Yu. (1998). Communicative Grammar of the Russian Language. Publisher of Moscow state University under the name of Lomonosov.
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Publicado
2021-06-29
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Phan, N. S., & Shaklein, V. (2021). ?omponents in Russian culinaronyms: combination of culinary and language (From material of headlines of culinary journals). Amazonia Investiga, 10(41), 43–52. https://doi.org/10.34069/AI/2021.41.05.4
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