DOI: 10.25136/2409-8698.2023.3.39892

Abstract: In the modern world, the Spanish language in Latin America is defined as the national version of the Spanish language. The object of the study is the national variants of the Spanish language. The subject of the study is the vocabulary of traditional dishes of the regions of Spain. In this regard, considering the origin of the vocabulary of traditional Spanish dishes, we highlight the purpose of the study: to analyze the names of traditional dishes of the regions of Spain that have an origin from the names of dishes of some Latin American countries. The Spanish language has a wide territorial variability, which determines the inter-variant national and cultural specifics of communication (Firsova, 2021: 176). The objectives of this work are to establish the interrelationships of the origin of the vocabulary of traditional dishes of the regions of Spain with the vocabulary of similar dishes of Latin American countries. The scientific novelty of our research consists in examining and analyzing the little-studied vocabulary of dishes from Spain and Latin American countries, such as Peru, Argentina and Cuba. Relevance of the research: the role of the Spanish language and the national variant of the Spanish language are an urgent topic and suggest making new conclusions about the development of the language, in a broad sense, as a sign and communicative system. The vocabulary of traditional Spanish dishes, represented by such groups as Arabisms, Gallicisms, Latinisms, indigenisms, regionalisms and varianisms, is marked by their different origins. Spanish in Latin American countries can be defined as the national version of the Spanish language. Spanish in Latin America has the status of the official language. Along with the Spanish official language, Quechua and Aymara have the status of the state language in the countries of Peru and Bolivia, which is reflected in the national and cultural specifics of the Spanish language. In the countries we are considering, Peru, Argentina and Cuba, the Spanish language, of course, has its own peculiarities. In the article we gave an analysis of the vocabulary of dishes by origin.

DOI: 10.7256/2454-0749.2021.11.36930

Abstract: This article discusses the peculiarities of linguistic consciousness of the representatives of ethnoses of Latin American countries through the modern dialects of Spanish language. Analysis is conducted on the lexicon of the national cuisine of Cuba, the Dominican Republic, Peru, Ecuador, Argentina, Paraguay, and Uruguay. The article includes the analysis of linguistic zones of the Spanish language. The goal lies in examination of the lexicon of national cuisine of Latin American countries and, and creation of culinary dictionary of Spanish-speaking countries. The author aims to determine the national-specific gastronomic realities of Latin American countries through the prism of ethno-cultural space, and establish correlation between the uniqueness of gastronomic realities with the mentality and fragments of the linguistic worldview of Latin American countries. The conclusion is formulated on the impact of loanwords upon the national culinary lexicon of Latin American countries. The author draws a chart with the lexemes of national cuisines of Cuba, the Dominican Republic, Peru, Ecuador, Argentina, Paraguay, and Uruguay. In accordance with the linguistic zones of Spanish language, the national culinary lexicon is divided into three groups of indigenisms; considering the influence of other languages on the formation of the vocabulary of the regional Spanish language, the national culinary lexicon is divided into the following loanwords (Africanisms, Arabisms, Gallicisms, Anglicisms, and Italianisms). Lexical units, which are widespread in the territory of two, three, or four national dialects of the Spanish language are referred to as regionalisms. Lexical units that are characteristic to one national dialect of the Spanish language are referred to as variantisms. The proper names are allocated into a separate group. The scientific novelty consists in examination of the poorly studied national culinary lexicon of such Latin American countries as Cuba, the Dominican Republic, Peru, Ecuador, Argentina, Paraguay, and Uruguay.