Axiological potential of english gastronym neologisms

DOI 10.51955/2312-1327_2022_2_123

Veronika V. Katermina

Natalia S. Solovyeva

Abstract. The article is devoted to the problem of studying axiological aspects of gastronomic discourse based on the analysis of English neologisms-gastronyms. Gastronomic discourse is one of the forms of communication representing a system of dominants. The material for the study was English neological gastronymic units taken from the electronic dictionaries Wordspy, Macmillan Dictionary, Urban Dictionary, Cambridge Dictionaries Online Blog and analyzed as indicators of changes taking place in society. The article also notes that the evaluative possibilities of neologisms-gastronyms, their axiological resources are revealed in a certain discursive environment as well as the emergence and consolidation in use of the new lexical units themselves. Evaluation in gastronomic discourse is given on a variety of grounds depending on axiological orientations of the speakers, but, as a rule, it is located on the “good / bad” scale which has a pronounced subjective character and is determined by axiological orientations of native speakers. When analyzing the evaluative component of gastronome neologisms, new approaches to food products are found that were not previously characteristic of the English-speaking society. It is noted that food is no longer considered solely as a source of nutrition.

Key words: axiology, value, gastronomic discourse, gastronom, culture, food culture, neologism, evaluation, language, discursive practices.

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