Еthymological Characteristics of Borrowings in the Gastronomic Discourse

Abstract

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 aimed at the determination the ethnosemantic components, the corpus of lexical units in gastronomic discourse was divided into groups according to the following parameters: territorial; culturally-labeled (according to the shape of a product), culturally-labeled (according to the method of preparation), culturally-labeled (according to the country of origin), culturally-labeled (according to the nomination of proper names).