Gastronomic Discourse: French Linguoculturemes in a Diachronic Aspect

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Abstract

The article aims to analyse linguoculturological features of French gastronomic vocabulary diachronically. The lexemes belonging to the linguocultural field "French gastronomy", selected from a number of works and etymological dictionaries, served as the material for the investigation. The analysis enabled to elicit several key linguoculturemes and make their evolution clear. The following methods were used to conduct the study: methods of component and contextual analysis, analysis of dictionary definitions.

About the authors

Larissa Georgievna Vikulova

Moscow City University

Author for correspondence.
Email: vikulovaLG@mgpu.ru

Doctor of Philology (Dr. habil.), Full Professor, Professor of Romances Languages and Didactics department Institute of Modern Languages Moscow City University

Russian Federation

Elvira Mihailovna Ryanskaya

Nizhnevartovsk State University

Email: elohka2210@yandex.ru

Doctor of Philology, Associate Professor, Professor at the Department of Philology, Linguodidactics and Translation Nizhnevartovsk State University

Russian Federation

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