Przenośne znaczenia terminów kulinarnych w języku polskim i francuskim

Abstract

This article provides an overview of some examples of the figurative use of culinary terms in contemporary Polish and French. Words, phrases, and expressions in both languages contain commonly known culinary terms (e.g. Polish: kapuśniaczek, odgrzewane kotlety, wiedzieć, gdzie leżą konfitury, French: nouille, patate chaude, mettre du beurre dans les épinards) and are mostly used in colloquial language. A comparison of selected examples in both languages in terms of structure and meaning is presented. For some, it has been possible to explain the basis of the metaphor’s origin.