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COMMUNICATIVE DISCOURSE OF TERMINOLOGY USED IN GASTRONOMICAL MEDIA CULTURE
Corresponding Author(s) : Arkadiy Petrovich Sedykh
Humanities & Social Sciences Reviews,
Vol. 7 No. 6 (2019): November
Abstract
Purpose of the Study: This article aims to analyze and describe the food discourse and terms of the French language, as well as to determine correlations with the French national and cultural worldview. The study also considers the current state of "gastronomical discourse" based on the French food semiotic and communicative model.
Methodology: The authors of the article used the method of linguistic and semiotic modeling and heuristic interpretation developed by A.P. Sedykh. The authors also utilized tools of corpus linguistics and computer lexicography (National Corpus of the Russian language; a parallel corpus of the French language, n.d.), methods of a sociolinguistic survey and linguistic review.
Main Findings: The authors of the article considered and presented the linguistic and culturological features of the French food terms. They determined certain correlations between the national conceptual sphere and the art of cooking. The authors revealed certain similarities between the French ethnos and the culture of food consumption. It is shown that the French communication, modal constructions and nomination methods have ethnocultural features reflecting autochthonous preferences in terms of logic, semantics and strategies for achieving the goals of gastronomical communication.
Applications of this study: The application of research results. The study results can be useful for teaching French and intercultural communication in secondary schools and institutions of higher education, as well as for preparing university lectures and seminars on stylistics, lexicology and theoretical problems of studying a linguistic identity.
Novelty/Originality of this study: The scientific novelty of the study lies in innovative elements of the linguistic and semiotic approach to gluttony and prescription nominations in their correlation with the mental characteristics of the French linguacultural.
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- Alliot, D. (2009). Larlépem-vous Louchébem? L'argot des bouchers. Paris: Éditions Horay.
- Bart, R. (2000). Mifologii [Mythologies]. Moscow: Izd-vo im. Sabashnikovykh, 314.
- Ducasse, A. (2010). Grand Livre de Cuisine d'Alain Ducasse: Best Of. P.: Éditions Alain Ducasse.
- Escoffier, G.A. (2011). Souvenirs culinaires. Paris: Mercure de France, coll. "Le Temps retrouvé", 256.
- National Corpus of the Russian language: parallel corpus of the French language. (n.d.). Retrieved from: http://ruscorpora.ru/search-para-fr.html
- Olyanich, A.V. (2003). Gastronomicheskii diskurs v sisteme massovoi kommunikatsii: semantiko-semiot. Kharakteristiki [Gastronomical discourse in the system of mass communication: semantic and semiotic charachteristics]. Massovaya kultura na rubezhe XX-XXI vekov: chelovek i ego diskurs: collection of scientific articles. RAN, In-t yazykoznaniya. Moscow, 167-201.
- Pasturo, M. (2001). Povsednevnaya zhizn Frantsii i Anglii vo vremena rytsarei Kruglogo stola [The daily life in England and France in the time of the Knights of the Round Table]. Moscow: Mol. gvardiya: Klassik, 239.
- Pokhlebkin, V.V. (2002). Kulinarnyi slovar [Gastronomical dictionary]. Moscow: Tsentrpoligraf, 503.
- Pokhlebkin, V.V. (2003). Zanimatelnaya kulinariya: sovety i rekomendatsii vsemirno izvestnogo kulinara [The engaging art of cooking: tips and recommendation of the world-famous cook]. Moscow: Tsentrpoligraf, 236.
- Pokhlebkin, V.V. (2004). Natsionalnye kukhni nashikh narodov [National cuisines of different peoples]. Moscow: Tsentrpoligraf, 329.
- Restorany vsego mira [The world's restaurants]. (n.d.). Retrieved November 17, 2018 from: http://all-restoran.ru/world
- Revel, J-F. (2007). Un festin en paroles: Histoire littéraire de la sensibilité gastronomique de l'Antiquité à nos jours Broché. Paris: Tallandier, 336.
- Rumyantsev, M.G. (2010). SuperCook: kulinariya, kukhni narodov mira i mnozhestvo raznykh poleznykh svedenii [SuperCook: art of cooking, national cuisines and other useful tips] [Electronic resource]: the Russian electronic journal. Moscow. Retrieved October 15, 2018 from: http://supercook.ru
- Sedykh, A.P., Amatov, A.M., Ermakova, L.R. (2013). Glyuttonimiya i natsionalnyi kharakter russkikh i britantsev [Gluttony discourse and the national character of the Russian and the British]: monograph. Belgorod: ID "Belgorod", 232.
- Sedykh, A.P., Buzinova, L.M. (2019). Frantsuzskaya yazykovaya lichnost: Akademicheskii i khromaticheskii diskurs [The French linguistic identity: academic and chromatic discourse]. Moscow: LENAND, 128.
- Sedykh, A.P., Buzinova, L.M., Bakirova, N.V., Tsvetova, N.S., Kovalenko, B.N. (2018). The Sign, Linguistic Analysis, Idioethnic Interpretation of Communication and Linguistic Persona. International Journal of Engineering and Technology, 7(4.38), 100-104. https://doi.org/10.14419/ijet.v7i4.38.24331 DOI: https://doi.org/10.14419/ijet.v7i4.38.24331
- Sedykh, A.P., Feoktistova, E.E. (2010). Klyuchevye natsionalnye kontsepty vo frantsuzskoi lingvokulture [The key national concepts in the French linguistic culture]. Vestnik Irkutskogo gosudarstvennogo lingvisticheskogo universiteta, 1, 55-61.
- Undrintsova, M.V. (2012). Glyuttonicheskii diskurs: lingvokulturologicheskie i perevodcheskie aspekty [Gluttony discourse: linguoculturological and translation aspects]. Vestnik Moskovskogo universiteta, 2, 86-91.
- Wierzbicka, A. (1991). Cross-Cultural Pragmatics: The Semantics of Human Interaction. Berlin/New-York: Mouton de Gruyter, 502. DOI: https://doi.org/10.1515/9783112329764
- Zakharov, S.V. (2008). Lingvosemiotika anglosaksonskoi institutsionalnoi glyuttonii [The linguistic semiotics of the Anglo-Saxon gluttony discourse]: extended abstract of thesis for a Candidate Degree in Philological Sciences: 10.02.04. Volgogr. gos. un-t. Volgograd, 20.
- Zemskova, A.Yu. (2008). Spetsifika glyuttonicheskogo (gastronomicheskogo) diskursa [The specifics of gluttony (gastronomical) discourse] [Electronic resource]. Vuz kultury i iskusstv v obrazovatelnoi sisteme regiona: the proceedings of the 5th All-Russian electronic scientific conference, Samara, January-December 2007. Samar. gos. akad. kultury i iskusstv. Samara, 191-194. Retrieved January 3, 2019 from: http://www.acis.vis.ru/8/1/1_7/zemskova.htm
References
Alliot, D. (2009). Larlépem-vous Louchébem? L'argot des bouchers. Paris: Éditions Horay.
Bart, R. (2000). Mifologii [Mythologies]. Moscow: Izd-vo im. Sabashnikovykh, 314.
Ducasse, A. (2010). Grand Livre de Cuisine d'Alain Ducasse: Best Of. P.: Éditions Alain Ducasse.
Escoffier, G.A. (2011). Souvenirs culinaires. Paris: Mercure de France, coll. "Le Temps retrouvé", 256.
National Corpus of the Russian language: parallel corpus of the French language. (n.d.). Retrieved from: http://ruscorpora.ru/search-para-fr.html
Olyanich, A.V. (2003). Gastronomicheskii diskurs v sisteme massovoi kommunikatsii: semantiko-semiot. Kharakteristiki [Gastronomical discourse in the system of mass communication: semantic and semiotic charachteristics]. Massovaya kultura na rubezhe XX-XXI vekov: chelovek i ego diskurs: collection of scientific articles. RAN, In-t yazykoznaniya. Moscow, 167-201.
Pasturo, M. (2001). Povsednevnaya zhizn Frantsii i Anglii vo vremena rytsarei Kruglogo stola [The daily life in England and France in the time of the Knights of the Round Table]. Moscow: Mol. gvardiya: Klassik, 239.
Pokhlebkin, V.V. (2002). Kulinarnyi slovar [Gastronomical dictionary]. Moscow: Tsentrpoligraf, 503.
Pokhlebkin, V.V. (2003). Zanimatelnaya kulinariya: sovety i rekomendatsii vsemirno izvestnogo kulinara [The engaging art of cooking: tips and recommendation of the world-famous cook]. Moscow: Tsentrpoligraf, 236.
Pokhlebkin, V.V. (2004). Natsionalnye kukhni nashikh narodov [National cuisines of different peoples]. Moscow: Tsentrpoligraf, 329.
Restorany vsego mira [The world's restaurants]. (n.d.). Retrieved November 17, 2018 from: http://all-restoran.ru/world
Revel, J-F. (2007). Un festin en paroles: Histoire littéraire de la sensibilité gastronomique de l'Antiquité à nos jours Broché. Paris: Tallandier, 336.
Rumyantsev, M.G. (2010). SuperCook: kulinariya, kukhni narodov mira i mnozhestvo raznykh poleznykh svedenii [SuperCook: art of cooking, national cuisines and other useful tips] [Electronic resource]: the Russian electronic journal. Moscow. Retrieved October 15, 2018 from: http://supercook.ru
Sedykh, A.P., Amatov, A.M., Ermakova, L.R. (2013). Glyuttonimiya i natsionalnyi kharakter russkikh i britantsev [Gluttony discourse and the national character of the Russian and the British]: monograph. Belgorod: ID "Belgorod", 232.
Sedykh, A.P., Buzinova, L.M. (2019). Frantsuzskaya yazykovaya lichnost: Akademicheskii i khromaticheskii diskurs [The French linguistic identity: academic and chromatic discourse]. Moscow: LENAND, 128.
Sedykh, A.P., Buzinova, L.M., Bakirova, N.V., Tsvetova, N.S., Kovalenko, B.N. (2018). The Sign, Linguistic Analysis, Idioethnic Interpretation of Communication and Linguistic Persona. International Journal of Engineering and Technology, 7(4.38), 100-104. https://doi.org/10.14419/ijet.v7i4.38.24331 DOI: https://doi.org/10.14419/ijet.v7i4.38.24331
Sedykh, A.P., Feoktistova, E.E. (2010). Klyuchevye natsionalnye kontsepty vo frantsuzskoi lingvokulture [The key national concepts in the French linguistic culture]. Vestnik Irkutskogo gosudarstvennogo lingvisticheskogo universiteta, 1, 55-61.
Undrintsova, M.V. (2012). Glyuttonicheskii diskurs: lingvokulturologicheskie i perevodcheskie aspekty [Gluttony discourse: linguoculturological and translation aspects]. Vestnik Moskovskogo universiteta, 2, 86-91.
Wierzbicka, A. (1991). Cross-Cultural Pragmatics: The Semantics of Human Interaction. Berlin/New-York: Mouton de Gruyter, 502. DOI: https://doi.org/10.1515/9783112329764
Zakharov, S.V. (2008). Lingvosemiotika anglosaksonskoi institutsionalnoi glyuttonii [The linguistic semiotics of the Anglo-Saxon gluttony discourse]: extended abstract of thesis for a Candidate Degree in Philological Sciences: 10.02.04. Volgogr. gos. un-t. Volgograd, 20.
Zemskova, A.Yu. (2008). Spetsifika glyuttonicheskogo (gastronomicheskogo) diskursa [The specifics of gluttony (gastronomical) discourse] [Electronic resource]. Vuz kultury i iskusstv v obrazovatelnoi sisteme regiona: the proceedings of the 5th All-Russian electronic scientific conference, Samara, January-December 2007. Samar. gos. akad. kultury i iskusstv. Samara, 191-194. Retrieved January 3, 2019 from: http://www.acis.vis.ru/8/1/1_7/zemskova.htm