Acceso abierto

Modern Dishes: How Are They Named and What Do They Tell Us about Culinary Trends?

   | 01 mar 2023

Cite

Avvesyan N.G., Voskanyan S.K. (2017). Menu: is it enough or just knowing the language? Proceedings of the III International Symposium: Traditional culture in the modern world. The history of food and food traditions of the peoples of the world, pp. 47-57. Search in Google Scholar

Dobrenko E. (2009). Gastronomic communism: tasty vs healthy. Emergency reserve: debates about politics and culture, 2, 155-173. Search in Google Scholar

Everett D. L. (2012). Language: The cultural tool. Vintage. Search in Google Scholar

Henry N. (2017). A history from cookbooks: from kitchen to page oven seven centuries. California: University of California Press. Search in Google Scholar

Kapkan M.V. (2014). Modern cuisine of Russia as a representative of the national culture. Proceedings of the Ural Federal University. Series 2: Humanities, 124(1), 81-91. Search in Google Scholar

Kapkan M.V., Likhacheva L.S. (2008). Gastronomic culture: concept, functions, factors of formation. Proceedings of the Ural State University. Series 2: Humanities, 55, 34-43. Search in Google Scholar

Langacker R. W. (1996). Conceptual grouping and pronominal anaphora. Typological Studies in Language, 33, 333-378.10.1075/tsl.33.11lan Search in Google Scholar

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. Search in Google Scholar

Lehrer A. (1991). As American as apple-pie-and sushi and bagels: the semiotics of food and drink. In Sebeok, T. A., Umiker-Sebeok, J. & Young, E. P. (Eds.), Recent developments in theory and history. The Semiotic Web 1990 (pp. 299–401). Berlin; New York: Mouton de Gruyter. Search in Google Scholar

Markantonatou, S., Toraki, K., Stamou, V. & Pavlidis, G. (2021). The semantic and syntactic ingredients of Greek dish names: Are compounds a main choice? Open Linguistics, 7(1), 116-135. Available at: https://doi.org/10.1515/opli-2021-0009 Search in Google Scholar

Moisenya, V. V. (2018). Structural features of the text of the culinary recipe. Community of sciences, pp. 12-14. Search in Google Scholar

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. Available at: https://doi.org/10.20896/saci.v7i3.542 Search in Google Scholar

Pavlovskaya A.V. (2016). Russian cuisine in the context of globalization. Proceedings of the II International Symposium: Traditional culture in the modern world. The history of food and food traditions of the peoples of the world. Issue II, pp. 11-24. Search in Google Scholar

Pavlovskaya A.V. (2016). Russian Cuisine Today, Tomorrow and Always. Proceedings of the II International Symposium: Traditional Culture in the Modern World. The history of food and food traditions of the peoples of the world, Issue II, pp. 76-87. Search in Google Scholar

Petrovska, Irina. (2016). Language standards of the gastronomic offer. Horizons, a, 20. Available at: 10.20544/horizons.a.20.1.17.P29. Search in Google Scholar

Phan, N. S., & Shaklein, V. M. (2021). Сomponents in Russian culinaronyms: combination of culinary and language (From material of headlines of culinary journals). Amazonia Investiga, 10(41), 43-52.10.34069/AI/2021.41.05.4 Search in Google Scholar

Rahmawati, R., & Mulyadi, M. (2021). Naming Culinary in Mandailing Society: A Culinary Linguistic Approach. Budapest International Research and Critics in Linguistics and Education (BirLE) Journal, 4 (1), 486-493.10.33258/birle.v4i1.1677 Search in Google Scholar

Raviv Y. (2015). Falafel Nation: Cuisine and the Making of National Identity in Israel. Nebraska Press.10.2307/j.ctt1d989k8 Search in Google Scholar

Sedykh A.P., Ermakova L.R. (2012). Linguistic picture and national gastronomy. Nauchnye Vedomosti, 18(137), 89-93. Search in Google Scholar

Shipilov A.V. (2007). Russian household culture: food, clothing, housing (from ancient times to the XVIII century). Search in Google Scholar

Shipilova, M. V. (2018). Oral culinary recipe as a genre of home communication. Siberia_Lingua: electronic scientific journal, 2, 92-101. Search in Google Scholar

Soler, E. A., Jordà, P. S. (2007). Intercultural language use and language learning. Springer.10.1007/978-1-4020-5639-0 Search in Google Scholar

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. Search in Google Scholar

Tkachuk P.Yu., Galiana I.M. (2018). New Russian cuisine as a factor in the development of national heritage. Vestnik LNU named after Taras Shevchenko. Series 5. Geography, Economics, Tourism, 1(10), 130-133. Search in Google Scholar

Yakhno O.N. (2019). Culinary books as a source of reconstruction of gastronomic culture. Ural Historical Bulletin. 1(62), 113-120.10.30759/1728-9718-2019-1(62)-113-120 Search in Google Scholar