Communicative discourse of terminology used in gastronomical media culture

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 t hat 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.