Axiological potential of English gastronym neologisms
https://doi.org/10.51955/2312-1327_2022_2_123
Abstract
The article is devoted to the problem of studying axiological aspects of gastronomic discourse based on the analysis of English neologisms-gastronyms. Gastronomic discourse is one of the forms of communication representing a system of dominants. The material for the study was English neological gastronymic units taken from the electronic dictionaries Wordspy, Macmillan Dictionary, Urban Dictionary, Cambridge Dictionaries Online Blog and analyzed as indicators of changes taking place in society. The article also notes that the evaluative possibilities of neologisms-gastronyms, their axiological resources are revealed in a certain discursive environment as well as the emergence and consolidation in use of the new lexical units themselves. Evaluation in gastronomic discourse is given on a variety of grounds depending on axiological orientations of the speakers, but, as a rule, it is located on the “good / bad” scale which has a pronounced subjective character and is determined by axiological orientations of native speakers. When analyzing the evaluative component of gastronome neologisms, new approaches to food products are found that were not previously characteristic of the English-speaking society. It is noted that food is no longer considered solely as a source of nutrition
About the Authors
Veronika V. Katermina
Kuban State University
Russian Federation
Russian Federation
doctor of philology, professor
149, Stavropolsskaya, Krasnodar, 350040
Natalia S. Soloveva
Nosov Magnitogorsk State Technical University
Russian Federation
Russian Federation
Candidate of philology, associate professor
38, Lenina, Magnitogorsk, 455000
References
1. Ageyevа A. V., Smakhtina Y. V. (2018). Gluttonously Discourse of the French Language as a Reflection of Russian-French Language Contacts: Phonetic-Graphic Aspect. Scientific dialogue. 2: 9-16. (In Russian).
2. Boguslavsky V. M. (1994). Man in the mirror of Russian culture, literature and language. Moscow: Kosmopolis. 237 p. (In Russian).
3. Cherednikova E. A. (2011). Axiological characteristics of gastronomic discourse. Vestnik MGOU. Series: Linguistics. 5: 78-82. (In Russian).
4. Cook P. C. (2010). Exploiting linguistic knowledge to infer properties of neologisms: [dissertation]. Canada: University of Toronto, 140 р.
5. Derzhavetskaya I. A. (2013). Glutonic lexicon and problems of its translation. Sientifis Notes of Vernadsky Taurida National University. Series Philology. Social communications. V. 26 (65). 1: 466-470. (In Russian).
6. Erochkina E. A., Grineva M. S (2020). Internet neologisms in modern English and the problem of their translation into Russian. Bulletin of Kaluga University. 1: 58-61. (Russian).
7. Gibatova G. F. (2011). Axiology at the language. Bulletin of the Orenburg State University. 2 (121):127-132. (In Russian).
8. Golovnitskaya N. P. (2007). Linguistic and cultural characteristics of the German gastronomic discourse: dis. … cand. philol. sciences: 10.02.04 .Volgograd, 303 p. (In Russian).
9. Grieve J., Nini A., Guo D. (2016). Analyzing lexical emergence in Modern American English online. English Language and Linguistics. 21.1: 99-127.
10. Katermina V. V., Lipiridi S. Kh. (2021). Pragmatic and axiological potential of network English neologisms of tourism discourse: monograph. Krasnodar: Kuban State University, 188 p. (In Russian).
11. Katermina V. V., Solovyeva N. S. (2019). Axiology of neologism Brexit in English massmedia discourse. Actual problems of philology and pedagogical linguistics. 3:103-111. (In Russian).
12. Kjellmer G. (2000). Potential words. Word. V.51. 2: 205-228.
13. Koltsova E. A. (2017). Neologisms in the English language in the 21-st century. RUDN Journal of Language Studies, Semiotics and Semantics. T. 8. 3:604-613. (In Russian).
14. Koshkarova N. N. (2021). Lexical and semantic changes as reflection of Russian speakers’ axiological preferences. Issues of Cognitive Linguistics. 2:80-88. (In Russian).
15. Kositskaya F. L., Zaytseva I. E. (2016). French gastronomic discourse and its speech gender palette. Vestnik TGPU (TSPU Bulletin). 2 (167): 25-30. (In Russian).
16. Lalic-Krstin G., Silaški N. (2018). From Brexit to Bregret: An account of some Brexit-induced neologisms in English. English today. V. 34. 2: 3-8.
17. Levontina I. Language as a tool of evolution [Electronic resource]. – URL: https://www.youtube.com/watch?app=desktop&v=dfzCehnmHf8 (accessed 08.07.2021) (In Russian).
18. Melnik Yu. Yu. (2018). Cognitive analysis of English neologisms. Bulletin of LNU named after Taras Shevchenko. 2(20): 55-60. (In Russian).
19. Mishutinskaya E. A., Ponomarenko L. N. (2019). Means to replenish the English gluttonic vocabulary in the XX century. Philological Sciences. Questions of theory and practice. V. 12. 10: 238-241. (In Russian).
20. Olyanich A. V. (2015). Gastronomic discourse. Discourse-P. V. 2: 159-160. (In Russian).
21. Pashkovskaya T. G. (2018). Concept “food” in post-modernistic media-doscourse (by the materials of the British press. Historical, philosophical, political and legal sciences, cultural studies and art history. Issues of theory and practice. 2(88): 81-85. (In Russian).
22. Pavlova E. B. (2017). Genre and Discursive Characteristics of British Restaurant Internet Discourse. Scientific dialogue. 8: 116-128. (In Russian).
23. Starikova G. N., Hong Trang H. T. (2017). Trophonyms (restauronyms) as a special type of ergonyms (on the material of Moscow eating place names). Tomsk State University Journal of Philology. 47: 72-87.
24. Sternin I. A., Ufimtseva N. F. (eds). (1996). Communicative behavior as a part of national culture. Ethnocultural specifics of linguistic consciousness. Moscow: "Eidos". P. 98-112 p. (In Russian).
25. Taganova T. A. (2015). New words of the English language: structural and semantic peculiarities (analysis of words denoting food). Theory and practice of a foreign language in higher education. 11: 132-136. (In Russian).
26. Zabotkina V. I. (1989). New vocabulary of modern English. Moscow: Higher school, 128 p. (In Russian).
27. Zhang K., Denisenko V. N., Ponomarenko E. B. (2019). The newest borrowed words and methods of their formation in the Russian-and Chinese-language internet communication space [Electronic resource] Online Journal of Communication and Media Technologies. V. 9, Issue 4, Article No: e201924. – URL: https://doi.org/10.29333/ojcmt/5930 (accessed 13.01.2022).
28. Zheltukhina M. R, Busygina M. V., Merkulova M. G. et. al. (2018). Linguopragmatic aspect of modern communication: main political media speech strategies and tactics in the USA and the UK. XLinguae. V 11, Issue 2, April: 639-654.
29.
Review
For citations:
Katermina V.V., Soloveva N.S. Axiological potential of English gastronym neologisms. Crede Experto: transport, society, education, language. 2022;(2):123-135. (In Russ.) https://doi.org/10.51955/2312-1327_2022_2_123
Views:
30
JATS XML
Email this article 