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Journal articles on the topic 'Gastronomic discourse'

Author: Grafiati

Published: 28 May 2022

Last updated: 30 July 2025

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1

Hafu, Tetiana, and Iryna Osovska. "THE MENTAL RESOURCE OF MODERN ENGLISH GASTRONOMIC ADVERTISING DISCOURSE." Germanic Philology Journal of Yuriy Fedkovych Chernivtsi National University, no. 831-832 (2021): 18–34. http://dx.doi.org/10.31861/gph2021.831-832.18-34.

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The article presents the results of the study and comparison of the mental resource of two types of modern English gastronomic discourse – modern gastronomic advertising discourse and modern gastronomic advertising aesthetic discourse. The basic constituents of the conceptual systems of modern English gastronomic advertising and aesthetic discourses – discourse concepts-autochthons, as well as system connections between them, are statistically verified with the help of quantitative methods in linguistics. The reproduction of the established features of the concept systems in cognitive maps has

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Zhuchkova, Elena V., Anna A. Shageeva, and Svetlana A. Ivanova. "AUDIOVISUAL TRANSLATION OF GASTRONOMIC DISCOURSE (ILLUSTRATED BY JAMIE OLIVER’S COOKING SHOWS TRANSLATIONS FROM ENGLISH INTO RUSSIAN)." Sovremennye issledovaniya sotsialnykh problem 14, no. 3 (2022): 254–69. http://dx.doi.org/10.12731/2077-1770-2022-14-3-254-269.

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The paper considers characteristics of gastronomic discourse through the lens of the audiovisual translation being one of the most popular and demanded types of translation today. The paper is a review of the main theoretical treatments of discourses and terminological aspects related to the topic “food”. A great variety of approaches to defining and classifying the main concepts of such studies (P.P. Burkova, I.E. Zaĭceva, N.N.Kacunova, F.L. Kosickaya, A.V. Olyanich) indicates that the issue is open to discussion and serves as a motivation for our research. Purpose. The study aims to f

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Hafu, Tetiana. "CONCEPTSYSTEM OF MODERN ENGLISH GASTRONOMY ADVERTISING AESTHETIC DISCOURSE." Germanic Philology Journal of Yuriy Fedkovych Chernivtsi National University, no. 833 (December 2021): 25–31. http://dx.doi.org/10.31861/gph2021.833.25-31.

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The article presents a study that allowed us to construct a cognitive map of modern English gastronomic advertising aesthetic discourse. The main features in the understanding of gastronomic advertising discourse by the representatives of the English-speaking community – gourmet aesthetes are analyzed. The research material for the modern English gastronomic advertising aesthetic discourse was the gastronomic Internet texts of the social network Instagram, which contained a particularly expressive specific aesthetic component. It is established that the mental framework of the cognitive space

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Калмыкова, Дарья. "TO QUESTION OF STUDYING GLUTTON DISCOURSE." Bulletin of the Donetsk National University. Series D: Philology and Psychology 2 (June 2, 2024): 111–20. https://doi.org/10.5281/zenodo.11429215.

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The article deals with general principles of parameterization of texts belonging to the glutton discourse. It should be pointed out, that as an integral component of culture, gastronomic vocabulary reflects linguistic and cultural features of the language. This study relevance is accounted for by role of glutton discourse in modern society, where speakers of different languages with different cultural archetypes have their own preferences in field of gastronomy, which are expressed in a specific gastronomic dictionary that attributes national characteristics to each of them. The analysis of th

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Usmanova, A., N. Ypyshova, and M. Tupchiboeva. "French Gastronomic Culture and the Possibilities of Translating the Vocabulary of the Gastronomic World." Bulletin of Science and Practice 10, no. 7 (2024): 547–50. http://dx.doi.org/10.33619/2414-2948/104/66.

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The focus of this article is on a type of discourse that is central to any culture — the gluttonous discourse (gastronomic discourse), which aims to achieve communication in relation to historical, religious-ethnic and other aspects of the eating process between different peoples. Intercultural communication and translation are challenged by differences in established gastronomic norms. The techniques translators encounter when translating gluttonous texts are discussed in this article.

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Yurina, E. A., and A. V. Baldova. "Gastronomic Metaphor in Russian Linguocultural Discourse." Yazyk i kul'tura, no. 50 (June 1, 2020): 152–69. http://dx.doi.org/10.17223/19996195/50/11.

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Marinashvili, M. D., L. R. Kokkina, and D. S. Polshchyna. "FRENCH-LANGUAGE GASTRONOMIC DISCOURSE: LINGUOPRAGMATIC ASPECT." Writings in Romance-Germanic Philology, no. 1(48) (July 5, 2022): 73–85. http://dx.doi.org/10.18524/2307-4604.2022.1(48).259814.

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This paper presents an integrated investigation of verbal and nonverbal components of the restaurant menu as gastronomic discourse special speech genre in terms of their pragmatic function. The study is based on texts of Paris restaurants online menus. The structure that contributes to the implementation of the menu informative function is analyzed. The design of the menu, notably, font, color, background, images of ready dishes significantly enhances its influential power. Morphological and syntactic features of the menu are related primarily to its main – informative – function and mainly no

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ДОРЖИЕВА, Г. С. "Taste accents in modern gastronomic discourse." Vestnik of North-Eastern Federal University, no. 1(87) (March 31, 2022): 56–65. http://dx.doi.org/10.25587/svfu.2022.84.31.006.

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Аннотация. Гастрономический дискурс определяется как особый вид коммуникации, который связан с характеристикой состояния пищевых продуктов и процессами их потребления. Термин «гастрономический дискурс» соотносится с терминами, именующими другие виды дискурсов (политическим, религиозным, юридическим, медицинским и пр.). Цель статьи ‒ раскрытьоценочно-концептуальную природу стратегий гастрономического дискурса и установить способы реализации аксиологических стратегий прагмонимов, обосновывающих и продвигающихактуально значимые смыслы, мотивированных вкусовыми регистрами продукта. Актуальность ис

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Ugli, Azzamov Yusufjon Radjaboy. "Gastronomic discourse: linguoculturological and translation aspects." ACADEMICIA: An International Multidisciplinary Research Journal 11, no. 8 (2021): 62–66. http://dx.doi.org/10.5958/2249-7137.2021.01773.0.

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Vildanova, Guzel Agzamovna, and Natalia Matilde Bertuol. "Euphemisation of English-Language Gastronomic Discourse." Filologičeskie nauki. Voprosy teorii i praktiki, no. 1 (January 2023): 265–70. http://dx.doi.org/10.30853/phil20220732.

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11

Panoschi, Silvia Anamaria. "Patrimony and Identity through Gastronomic Discourse." LiBRI. Linguistic and Literary Broad Research and Innovation 9, no. 1 (2025): 26. https://doi.org/10.70594/libri/9.1/3.

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<p dir="ltr"><span>The role of intangible heritage in defining the identity profile of a community is essential. Heritage is closely linked to collective memory and is an integral part of our existence. Our mission is to identify, research, and preserve it, and then make it accessible to the public. Culinary cultural heritage is part of the category of intangible heritage that deserves investigation and appreciation, especially in the context of the increasing concern regarding identity and relationship with others. The example analysed in this paper is provided by the eCULTFOOD pl

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Panoschi, Silvia-Anamaria. "Patrimony and Identity through Gastronomic Discourse." LiBRI. Linguistic and Literary Broad Research and Innovation. 9, no. 1 (2025): 26–37. https://doi.org/10.70594/libri/9.1/3.

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Abstract: The role of intangible heritage in defining the identity profile of a community is essential. Heritage is closely linked to collective memory and is an integral part of our existence. Our mission is to identify, research, and preserve it, and then make it accessible to the public. Culinary cultural heritage is part of the category of intangible heritage that deserves investigation and appreciation, especially in the context of the increasing concern regarding identity and relationship with others. The example analysed in this paper is provided by the eCULTFOOD platform (http://ecultf

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13

Tsapro, Galyna, and Hanna Lohvynenko. "LEXICO-SEMANTIC FEATURES OF GASTRONOMIC DISCOURSE IN JULIE AND JULIA." Studia Philologica 1, no. 14 (2020): 75–80. http://dx.doi.org/10.28925/2311-2425.2020.1411.

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The article is devoted to the study of the gastronomic discourse in the film “Julie and Julia”. It is characterized by the time and space categories. The first comprises time needed to fulfill tasks such as to cook, to prepare for events, to write blog entries, as well as the waiting time and time associated with gastronomic habits. The latter includes restaurants, the cooking school, kitchens, houses, Julia’s office. Lexico-semantic peculiarities of the gastronomic discourse in the film cover names of dishes (varying from one-word name to collocations including either ingredients or proper na

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Morozkina, Tatyana V., Dina A. Golubeva та Rusinyakova Yarmila. "Еthymological Characteristics of Borrowings in the Gastronomic Discourse". Volga Region Pedagogical Search 3, № 37 (2021): 64–69. http://dx.doi.org/10.33065/2307-1052-2021-3-37-64-69.

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This article deals with the features of borrowings and their causes in the gastronomic discourse. Gastronomic topics reflect a wide range of features of the language and culture in general, so it is interesting when studying the features of intercultural communication as well. Currently, thanks to the processes of globalization and internetization, the promotion of consumer products in different countries has become available to people from completely different segments of the population. Therefore, this topic is up-to-date in the study of intercultural communication. By means of the analysis

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Morozkina, Tatyana V., Anastasiya Y. Antonova, and Shevechkova Monika. "Linguocultural Aspect of Gastronomic Discourse (Based on the Names of the German Language, the Austrian Version of the German Language, the Czech Language)." Volga Region Pedagogical Search 4, no. 38 (2021): 8–14. http://dx.doi.org/10.33065/2307-1052-2021-4-38-8-14.

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This article is devoted to the analysis of language methods of a semantic connotation of a nomination in a gastronomic discourse on the example of two different language groups - German language group and Slavic language group. The article shows the linguistic and conceptional connection between two different language groups using the example of a gastronomic discourse. Based on the theory of interrelation and interdependence of language and culture there were determined the semantic characteristics of the display of the cultural worldview in the linguistic worldview.The gastronomic nomination

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KATERMINA, VERONIKA V., and SOPHIA CH LIPIRIDI. "NOMINATIONS OF RECREATIONAL TOURISM TYPES (BY THE MATERIAL OF ENGLISH NEOLOGISMS)." Cherepovets State University Bulletin 1, no. 100 (2021): 89–98. http://dx.doi.org/10.23859/1994-0637-2021-1-100-7.

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The article deals with the nominations of the recreational tourismtypes. The authors analyze the specifics of this vocabulary layerin the tourist discourse;categorize neologisms according to the classification of recreational resources. Based on the nominations of recreational tourismtypes, the relationships between the tourist discourse and gastronomic, economic and sports discourses are revealed. Additionally, the change in the worldview and the axiological priorities of modern tourists, identified in the analysis of the nominations for recreational tourism, are also considered.

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17

Kalibaeva Gulnoza, Nilufar Sadullaeva. "LINGUISTIC FEATURES OF GLUTTONIC DISCOURSE." МЕЖДУНАРОДНАЯ НАУЧНАЯ КОНФЕРЕНЦИЯ: "СОВРЕМЕННЫЕ ФИЛОЛОГИЧЕСКИЕ ПАРАДИГМЫ: ВЗАИМОДЕЙСТВИЕ ТРАДИЦИЙ И ИННОВАЦИЙ II" 2, no. 18.03 (2022): 826–30. http://dx.doi.org/10.47100/nuu.v2i18.03.158.

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The relevance of the work lies in the fact that in modern society, representatives of various nations have their own complexes of taste preferences, manifested in the relevant material, i.e. in gastronomic (glutton) terminology. Each such lexical material makes it possible to highlight the features of the national character.

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Viznichak, E., and O. Podvoiska. "ON THE PROBLEM OF TRANSLATING GASTRONOMIC TERMINOLOGICAL VOCABULARY (BASED ON GERMAN GASTRONOMIC DISCOURSE TEXTS)." International Humanitarian University Herald. Philology 5, no. 43 (2019): 30–33. http://dx.doi.org/10.32841/2409-1154.2019.43.5.8.

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19

Nalimova, Anastasiia. "GASTRONOMIC DISCOURSE OF THE KOREAN SHORT PROSE OF 21st CENTURY." Bulletin of Taras Shevchenko National University of Kyiv. Oriental Languages and Literatures, no. 30 (2024): 71–76. https://doi.org/10.17721/1728-242x.2024.30.10.

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Background. The article is devoted to the study of the gastronomic discourse of modern Korean prose. The purpose of the work is to reveal the role and functions of the use of gastronomic images in literary texts, their semantic load and plot-building potential and emotional impact on the reader. Methods The article uses semiotic analysis, because certain products or dishes serve as signs or symbols that reflect various socio-cultural, emotional or moral aspects in the work. Also, the linguistic method allows analyzing the lexical and syntactic features of texts to understand how authors create

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20

Skichko, A. S. "NATIONAL AND STRUCTURAL FEATURES OF BRITISH GASTRONOMIC DISCOURSE." Scientific notes of Taurida National V.I. Vernadsky University, series Philology. Social Communications 2, no. 1 (2020): 193–97. http://dx.doi.org/10.32838/2663-6069/2020.1-2/38.

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21

Li, Yang, and Xiaoya Wang. "FUNCTIONING OF A GASTRONOMIC METAPHOR IN ECONOMIC DISCOURSE." Vestnik Bashkirskogo universiteta 8, no. 2 (2019): 380. http://dx.doi.org/10.33184/bulletin-bsu-2019.2.22.

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Wang, Yuying, and Elena Kharchenko. "GASTRONOMIC DISCOURSE AS A COMPONENT OF NATIONAL LINGUOCULTURE." Bulletin of Chelyabinsk State University 475, no. 5 (2023): 66–73. http://dx.doi.org/10.47475/1994-2796-2023-475-5-66-73.

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The article is devoted to the analysis of the understanding of gastronomic discourse in Russian and Chinese linguistic cultures. In this paper, national food and its taste are considered as an important part of culture and one of the means of identification in intercultural communication. The article presents an analysis of a survey of Russian and Chinese students, as a result of which the universal and specific in the food culture of the two peoples are highlighted.

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Cherkashyna, T. Yu, M. Yu Bieliavska, and H. S. Satanovska. "GASTRONOMIC DISCOURSE OF THE CONTEMPORARY FRENCH-LANGUAGE NOVEL." Тrаnscarpathian Philological Studies 1, no. 28 (2023): 224–28. http://dx.doi.org/10.32782/tps2663-4880/2023.28.1.41.

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Gutierrez Sanchez, Carolina, Marisa Reyes Orta, Juana Claudia Leyva Aguilera, and Rebeca Moreno Santoyo. "Aproximaciones al paisaje gastronómico mediante la oferta gastronómica de Valle de Guadalupe, Baja California." PASOS. Revista de Turismo y Patrimonio Cultural 23, no. 3 (2025): 795–811. https://doi.org/10.25145/j.pasos.2025.23.050.

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This study examines the gastronomic landscape as a central element for analysis in the context of the Valle de Guadalupe, Mexico, a rapidly growing eno‐gastronomic destination. The objective is to understand the characteristics that define the gastronomic landscape in the area and how these are presented in the local res‐ taurants. To this end, a qualitative and exploratory study was conducted, incorporating various type of analysis: bibliometric, content, and discourse. Fifteen interviews were conducted with restaurant operators using Atlas TI V.20. Disciplinary and methodological approaches

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Gromyko, S. A. "Gastronomic Metaphor in the Russian Pre-Revolutionary Parliamentary Discourse (based on Speeches by Right-Wing Deputies)." Nauchnyi dialog, no. 5 (May 30, 2020): 25–37. http://dx.doi.org/10.24224/2227-1295-2020-5-25-37.

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The results of a study of the semantics and functioning of the gastronomic metaphor in the Russian parliamentary discourse are presented in the article. Based on the material of the parliamentary discussion of the early twentieth century, the features of the functioning of metaphors, which are based on the associative similarity between political activity and food, the eating process are established. The author dwells in detail on the use of gastronomic metaphors by nationalist deputies in the course of discussions unfolding at meetings of the State Duma. The results of the classification of m

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Stojanovic, Andrej. "Romance Loanwords brokola and brokoli in Serbian Gastronomic Discourse." Филолог – часопис за језик књижевност и културу 17, no. 17 (2018): 254–64. http://dx.doi.org/10.21618/fil1817254s.

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Pruvost, J., Lyudmila M. Buzinova, and Natalia V. Sedykh. "French gastronomic discourse: experience of linguistic and semiotic analysis." RESEARCH RESULT. THEORETICAL AND APPLIED LINGUISTICS 5, no. 1 (2019): 27–39. http://dx.doi.org/10.18413/2313-8912-2019-5-1-0-3.

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Savchuk, T. H. "Cognitive map of the modern English gastronomic advertising discourse." Science and Education a New Dimension VI(152), no. 45 (2018): 60–65. http://dx.doi.org/10.31174/send-ph2018-152vi45-13.

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DiFrancesco, M. "Gastronomic Discourse in Luz Maria Umpierre's The Margarita Poems." MELUS: Multi-Ethnic Literature of the United States 27, no. 4 (2002): 155–64. http://dx.doi.org/10.2307/3250625.

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Fink, T. E. "The Concept “Healthy Food” in the Valeological Gastronomic Discourse." Вестник Московского государственного лингвистического университета. Гуманитарные науки, no. 7 (2022): 127–34. http://dx.doi.org/10.52070/2542-2197_2022_7_862_127.

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Zhesko, Ella. "City Food Navigation: About Tastes, Places and Professions." Inter 14, no. 2 (2022): 93–113. http://dx.doi.org/10.19181/inter.2022.14.2.6.

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This text is a summary of an online interview with gastrojournalist. The conceptual basis of the text is P. Bourdieu's concept of taste. On the one hand, taste was considered as a way of building symbolic boundaries between social groups, on the other hand, as a skill acquired by physical and mental training. Taste was correlated with food choice as interrelated components of behavior. Аgents of gastronomic discourse were identified as mediators for the audience in the process of demonstrating their social status, group, or ethnicity through food consumption. The interview showed the high impo

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Zubkova, Olga, and Tatiana Maksimova. "Gastronomic Metaphor and Its Identification in the Context of Natural Bilingualism." Bulletin of Baikal State University 34, no. 4 (2024): 711–18. https://doi.org/10.17150/2500-2759.2024.34(4).711-718.

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The article focuses on the importance of theoretical understanding of the phenomenon of gastronomic metaphor as an element of the linguistic system and part of the semiotics of culture. The authors emphasize that the gastronomic metaphor representing individual and collective knowledge has special characteristics of the identification process within the framework of the bi-multilingual mental lexicon of a native speaker. A multi-stage experimental study of the specifics of the identification of a gastronomic metaphor by Moroccan Arab–French bilinguals showed that the metaphor accumulates perso

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Kondrashina, Yulia S., and Elena D. Andreeva. "CHINESE COOKING VIDEOS IN TERMS OF SUBTITLING." Sovremennye issledovaniya sotsialnykh problem 14, no. 4 (2022): 28–43. http://dx.doi.org/10.12731/2077-1770-2022-14-4-28-43.

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This article is devoted to the concepts of gastronomic discourse, given by foreign and Russian scientists, and the analysis of the features of Russian and Chinese cooking videos. The aim of the article was to identify some features of subtitling gastronomic videos. The material of the study was a cooking video in Chinese, available on YouTube. We applied methods of discourse analysis, semantic analysis, component analysis, and comparison and collation method within the specified language pair. During the study, such difficulties as difference in the number of symbols, the polysemy of words, th

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Tielkova, Oksana. "The challenge of creating the prototypical model of gastronomic discourse." Nova fìlologìâ, no. 76 (2019): 120–24. http://dx.doi.org/10.26661/2414-1135/2019-76-24.

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Mishukova, Оlga. "Research on the concept of “gastronomic discourse”: a historical overview." Nova fìlologìâ, no. 79 (2020): 78–82. http://dx.doi.org/10.26661/2414-1135/2020-79-13.

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ULYANA P., PRIRODINA. "LAGOM IN THE SWEDISH CULTURE (ON THE EXAMPLE OF THE GASTRONOMIC DISCOURSE)." HUMANITARIAN RESEARCHES 79, no. 3 (2021): 61–65. http://dx.doi.org/10.21672/1818-4936-2021-79-3-061-065.

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This article is devoted to the question of the word lagom in the Swedish language and the culture of the ethnic group. The analysis revealed the etymology of the word lagom and described its role in the Swedish society, as well as presented the semantics of the word lagom with the support of its functioning at the level of the gastronomic discourse. The following research methods were used in the work: observation method, descriptive method and method of etymological analysis. The analysis of the material made it possible to conclude that the word lagom reflects the value attitudes developed b

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Tarasenko, T. V. "SIBERIAN CEREMONIAL DINNER IN THE LIGHT OF LANGUAGE." Siberian Philological Forum 17, no. 5 (2021): 23–37. http://dx.doi.org/10.25146/2587-7844-2021-17-4-99.

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Statement of the problem. The article examines the traditions of feasting culture as one of the elements of everyday life culture from the standpoint of different research areas: Cultural Studies, History, Ethnography, Philology and Linguistics, – and the description of the feast itself is interdisciplinary. The purpose of the article is to describe the Russian food discourse by analyzing the vocabulary of ceremonial dinners of the late 19th and early 20th centuries at the city of Krasnoyarsk. Methodology (materials and methods). The research methodology consists of a descriptive method, a met

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Vorontsova, Irina I. "LINGUISTIC CREATIONS OF GASTRO DIPLOMACY IN THE DISCOURSE OF CREATIVE ECONOMY." RSUH/RGGU Bulletin. Series Psychology. Pedagogics. Education, no. 3 (2020): 78–86. http://dx.doi.org/10.28995/2073-6398-2020-3-78-86.

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The article attempts to argue the importance of understanding the use of gastro diplomacy as a new driving force for economic development in the creative economy and the experience economy and, accordingly, signs of “cuisine” in the economic picture of the world. Allusions to the novel by Francois Rabelais “Gargantua and Pantagruel” and the research of M.M. Bakhtin awaken the comprehension of linguistic freedom of gastroeconomic discourse. Examples of English-language gastronomic chronos in economic discourse, presented in compound linguistic nominations and considered in a socio-economic cont

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Marrone, Gianfranco. "Forms of gastronomic camouflage: veridiction in the kitchen." Estudos Semióticos 18, no. 2 (2022): 159–72. https://doi.org/10.11606/issn.1980-4016.esse.2022.198278.

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In this essay, we analyse the regimes of truth and the forms of culinary camouflage inscribed in some signature dishes by several well-known Italian chefs, whose work is emblematic of the various fictional trends in gastronomy. In doing so, we will keep in mind the so-called semiotic square of veridiction that discursive semiotics has been proposing and using for some time. The analysis reveals how the gastronomic discourse of the Italian haute cousine produces effects of illusion, secrecy, falsehood and truth. The concurrence of these veridiction modes allows for an explicit model which accou

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Musiychuk, Sergey V. "Professional Identity as a Pedagogical Condition for the Formation of Professional Culture of Technology and Catering Specialists in the Educational Environment of the University on the Basis of Gastronomic Discourse and the Case Method." Общество: социология, психология, педагогика, no. 9 (September 25, 2024): 65–71. http://dx.doi.org/10.24158/spp.2024.9.8.

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The article addresses the issue of forming the professional culture of specialists in food technology and cater-ing organizations in the educational environment of universities, using the case study method’s gastronomic discourse in accordance with the pedagogical condition of “Professional Identity”. The relevance of the re-search lies in the need to transform the educational process in line with the Presidential Decree “On National Goals and Strategic Objectives for the Development of the Russian Federation”. Research methods: theoretical analysis, testing, formative experiment, mathematical

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Mangiapane, Francesco. "Semiotics, blogs and gastromania." Digital Age in Semiotics & Communication 4 (November 19, 2021): 83–100. http://dx.doi.org/10.33919/dasc.20-21.3-4.6.

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The current culinary megatrend owes much to Internet socialization practices. Discussions online began very early (the boards of Chowhound, for example, have already been operating since 1997), which says a lot about how much the “great conversation” of online communities is linked to gastronomic discourse. This paper propose a semiotic assessment of such a connection.

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Borisova, Anna A., and Yulia N. Ebzeeva. "Gastronomic Vocabulary as a Feature of Nigerian English." Russian Journal of Linguistics 23, no. 3 (2019): 820–36. http://dx.doi.org/10.22363/2312-9182-2019-23-3-820-836.

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The World Englishes Paradigm studies various aspects of the English language characterized by specific peculiarities and changing as a result of contacts with indigenous languages and cultures. The history of English in Nigeria embraces 500 years of an interaction between highly different cultural systems and civilizations. Language contacts between English and the indigenous languages of Nigeria have led to its linguistic, cultural and intrastructural diversity. The aim of this article is to analyse the gastronomic vocabulary of Nigerian English influenced by the Nigerian worldview and cultur

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Sereda, E., and M. P. Efremova. "The Ways of Gastronomic Discourse Translation (On the Example of Culinary Recipes)." Uchenye zapiski St. Petersburg University of Management Technologies and Economics, no. 3 (October 12, 2021): 18–28. http://dx.doi.org/10.35854/2541-8106-2021-3-18-28.

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This article is devoted to the peculiarities of the culinary recipes translation using the recipes of Jamie Oliver’s. Gastronomic discourse is a reflection of the fundamental physiological need of a person, while language serves to realize the national-specific characteristics of the people. Within this article, methods of transferring culinary recipes from English into Russian are considered, as well as the translation transformations that the translator uses when translating. Considerable attention is paid to specific examples and identification of their translation specifics.

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Obvintseva, O. V., and D. A. Pereskokova. "PRAGMATIC MARKERS OF ENGLISH GASTRONOMIC DISCOURSE (IN THE CONTEXT OF COOKING SHOW)." Tomsk State Pedagogical University Bulletin, no. 9 (2019): 47–53. http://dx.doi.org/10.23951/1609-624x-2019-9-47-53.

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Reva, E. K. "Gastronomic Media Discourse in the Context of Designing of the Interethnic Relations." Humanitarian Vector 12, no. 5 (2017): 68–75. http://dx.doi.org/10.21209/1996-7853-2017-12-5-68-75.

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Lazutkina, Elena Vladimirovna, Nataliya Vazihovna Zhbankova, and Nadezhda Aleksandrovna Sidorova. "Peculiarities of the translation of idionyms in English and German gastronomic discourse." Филология: научные исследования, no. 7 (July 2024): 44–51. http://dx.doi.org/10.7256/2454-0749.2024.7.71174.

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The object of the research is the ways of transferring culinary idionyms of English and German (source languages) into Russian (recipient language), taking into account the realities of cultures. The article discusses the definition of idionyms, their connection with the culture of peoples, shows the main ways of transmitting idionyms using examples of real restaurant menus and culinary sites. The difficulties faced by a translator in the course of his work when working with idionyms of different languages are also considered. The application of methods of translating traditional English and G

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Pulatova, Sayyora Yuldashovna. "GASTRONOMIC DISCOURSE OF “TEA DRINKING” CULTURE IN UZBEK AND ENGLISH LANGUAGES FROM THE POINT OF CONSUMPTION." CURRENT RESEARCH JOURNAL OF PHILOLOGICAL SCIENCES 02, no. 09 (2021): 76–79. http://dx.doi.org/10.37547/philological-crjps-02-09-16.

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In this paper, linguistic features of tea drinking in Uzbek and English languages from the consumption point of view are studied. Based on gastronomic discourse theory on comparative and cross-cultural methods as a special type of communication associated with the state of food resources and the processes of consumption by the way the people interact with tea. Moreover, compared with tea drinking traditions of Uzbek and English peoples’ communication, examples are comparatively given as well. The research work can provide theoretical and practical basis for the further research.

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Pulatova, Sayyora Yuldashovna. "GASTRONOMIC DISCOURSE OF “TEA DRINKING” CULTURE IN UZBEK AND ENGLISH LANGUAGES FROM THE POINT OF CONSUMPTION." CURRENT RESEARCH JOURNAL OF PHILOLOGICAL SCIENCES 02, no. 09 (2021): 76–79. http://dx.doi.org/10.37547/philological-crjps-02-09-16.

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In this paper, linguistic features of tea drinking in Uzbek and English languages from the consumption point of view are studied. Based on gastronomic discourse theory on comparative and cross-cultural methods as a special type of communication associated with the state of food resources and the processes of consumption by the way the people interact with tea. Moreover, compared with tea drinking traditions of Uzbek and English peoples’ communication, examples are comparatively given as well. The research work can provide theoretical and practical basis for the further research.

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Nabrusko, I. "The imperative nature of gastronomic practices within social space of a modern person." Bulletin of Taras Shevchenko National University of Kyiv. Sociology, no. 7 (2016): 10–15. http://dx.doi.org/10.17721/2413-7979/7.112.

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This article analyzes the main approaches to the study of food practices in sociological tradition. The attention is paid to the imperative dimension of gastronomic practices, where they come out as the social way to influence people. Their creation, despite the existential nature, depends almost entirely on existing cultural norms. Some trends of modern gastronomic practices are considered, where their total character is focused on a set of almost all social positions, the growth of semantic-symbolic component when food gets extra meanings and values, diffuse essence and industrial nature, or

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DOLGUSHEVA, Olga. "Linguistic and functional peculiarities of an English gastronomic discourse in a fiction text." Humanities science current issues 2, no. 35 (2021): 134–40. http://dx.doi.org/10.24919/2308-4863/35-2-22.

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