The concept of food in English and French linguocultures: national specificities, translation aspects

the subject of the research is the concept of food in English and French linguistic cultures. The functioning of the notion of concept, in the diachronic aspect as well, and its interpretation in modern linguistics are considered. The authors analyze publications which deal with the problems of concepts in various types of discourses, with the focus on the relationship between the notion of concept and linguoculture. It is noted that the concept of food, being a universal link in the culture of everyday life of any nation, has the greatest cultural and household stability and national specificity, which is expressed in the ability to represent key information about the surrounding world by speakers of a certain linguistic culture. It has been established that the specificity of the concept of food is expressed in every day consciousness, based on the acquisition of life experience by representatives of a certain society. The literal translation of statements with the concept of food from English and French into Russian highlights the system of values and traditions in various linguistic cultures, and at the same time suggests a Russian analogy of this expression, taking into account the equivalence of translation as a common semantic content. The results of this study can be used in research activities related to the study of concepts in the context of cultural dialogue.

concept, English and French linguistic cultures, national specifics, translation aspects