FRENCH-LANGUAGE GASTRONOMIC DISCOURSE: LINGUOPRAGMATIC ASPECT

M. Marinashvili, L. Kokkina, D. S. Polshchyna
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Abstract

This paper presents an integrated investigation of verbal and nonverbal components of the restaurant menu as gastronomic discourse special speech genre in terms of their pragmatic function. The study is based on texts of Paris restaurants online menus. The structure that contributes to the implementation of the menu informative function is analyzed. The design of the menu, notably, font, color, background, images of ready dishes significantly enhances its influential power. Morphological and syntactic features of the menu are related primarily to its main – informative – function and mainly nominative nature of the texts. Nouns, adjectives and verbs predominate in attributive, predicative and genitive constructions. Menu texts are characterized by the use of thematic vocabulary. It is divided into some thematic groups: names of ingredients, spices; terms designating the mode of ingredients processing; cooking method; names of kitchen utensils. Through the vocabulary reflecting sensory and taste sensations the texts of the menu contribute to the emergence in the client’s imagination of a «living» image of the dish. A characteristic feature of analyzed menus texts is the using of toponyms and anthroponyms in the names of dishes. Along with the informative function (indication of dish origin or its ingredients, dish creator), they also perform a pragmatic function. They contribute to the implementation of a communicative strategy of persuasion and the formation of attractiveness, as well as the creation of a positive emotional mood. Stylistic means also serve to form the attractiveness of a dish: epithets, comparison, oxymoron, metaphor. Nonverbal elements, lexical and stylistic means of menu texts help to achieve a pragmatic effect, which is to increase the impact of the text content on the client. The menu creates the image of a dish associated with such concepts as quality food, healthy food, pleasure, gourmet cuisine, gastronomic traditions, authenticity, gastronomic art, prestige.
法语美食话语:语言语用方面
本文从语用功能的角度,对餐厅菜单中作为美食话语特殊言语类型的言语和非言语成分进行了综合考察。这项研究基于巴黎餐馆在线菜单的文本。分析了有助于实现菜单信息功能的结构。菜单的设计,尤其是现成菜肴的字体、颜色、背景、图像,显著增强了其影响力。菜单的形态和句法特征主要与其主要的信息功能和文本的主格性质有关。名词、形容词和动词在定语、表语和属格结构中占主导地位。菜单文本的特点是使用主题词汇。它分为一些主题组:配料名称、香料;指定原料加工模式的术语;烹饪方法;厨房用具的名称。通过反映感官和味觉的词汇,菜单文本有助于在客户的想象中出现这道菜的“活”形象。分析菜单文本的一个特点是在菜肴名称中使用地名和人类名。除了提供信息的功能(指示菜肴的来源或配料、菜肴的创建者)外,它们还具有语用功能。它们有助于实施说服的沟通策略,形成吸引力,并创造积极的情绪。风格手段也有助于形成菜肴的吸引力:修饰语、比较法、矛盾修饰法、隐喻。菜单文本的非语言元素、词汇和文体手段有助于实现语用效果,即增加文本内容对客户的影响。菜单创造了一道与优质食品、健康食品、乐趣、美食、美食传统、真实性、美食艺术、声望等概念相关的菜肴形象。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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