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Reference:

The Vocabulary of Traditional Dishes of the Regions of Spain, which has a Foreign Language Origin.

Pshenichnikova Angelina Yur'evna

Postgraduate student, Assistant, Department of Comparative and Typological Linguistics, Peoples' Friendship University of Russia

117198, Russia, g. Moscow, ul. Miklukho-Maklaya, 6

angelina82@mail.ru
Other publications by this author
 

 

DOI:

10.25136/2409-8698.2023.3.39892

EDN:

CCEGOR

Received:

04-03-2023


Published:

17-03-2023


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.


Keywords:

national version, language picture of the world, realities, linguistic zones, autonomous communities of Spain, arabisms, indihenisms, hallicisms, latinisms, regionalisms and variationisms

This article is automatically translated. You can find original text of the article here.

 

Introduction In the modern world, 450 million people in the world speak Spanish, so Spanish is the second most common language after English.

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.

        Theoretical basisOur work is based on the works of domestic and foreign linguists, such as Anna Vezhbitskaya, V.S. Vinogradov, G.V. Stepanov: "This area (Spain and Latin America), as an object of linguistic research of the problem of variability, is a unique phenomenon.

   The length of the Spanish-speaking American territories from north to south alone is over 12 million km (by air); the total area of the neo-Spanish zone is determined at 10.5 million square kilometers [Stepanov, 2021:5], etc. On the basis of the Peoples' Friendship University of Russia, a methodology has developed, based on the works of such domestic linguists as N.M. Firsova [Firsova, 2011; Firsova 2021], O.S. Chesnokova: "The world of the Spanish language today is 470 million Spanish speakers, original forms of culture and mentality, national and regional forms of speech. Variation in space is an integral form of the existence of the Spanish language, and its comprehension is a constant of scientific search in romanistics" [Chesnokova, 2021: 4].

Linguistic and cultural features of the national variants of the Spanish language are found in the works of E.V. Shcherbakova (features of the Nicaraguan national variant) [Shcherbakova, 2008], Z.N. Ignashina (features of the Cuban national variant) [Ignashina, 2021], E.A. Pleukhova and A.N. Kulikovskaya (Spanish of the Dominican Republic) [Pleukhova, Kulikovskaya, 2017 ] and others . For example, Z.N. Ignashina's dissertation research is devoted to the analysis of the national-cultural peculiarity of the functioning of the Cuban national variant of the language at all levels of the language system. E.V. Shcherbakova in her dissertation research comprehensively approaches the study of lexico-grammatical and culturological features of the Nicaraguan national variant of the Spanish language. E.A. Pleukhova and A.N. Kulikovskaya in their scientific work The specific features of the national variant of the Spanish tongue in the Dominican Republic, which are manifested at the phonetic, morphological and syntactic levels, are considered.

The founder of Russian Latin American studies is G.V. Stepanov. This scientist developed a number of basic general theoretical provisions based on the material of the Spanish language. For example, the problem of language variability was discovered. On the basis of the Spanish language, the scientist developed the concept of a national variant, which means "such forms of national speech that do not reveal sharp structural differences, but at the same time acquire autonomy, supported and realized within each national community" [Stepanov, 2021: 328].

G.V. Stepanov defines the sociolinguistic status of the Spanish language in Latin America as the national variant of the Spanish language.

 V.S. Vinogradov identifies 6 main types of realities in his textbook "Lexicology of the Spanish language" [Vinogradov, 2001: 104-111]:- household (housing, clothing and headgear, food and beverages, types of work and occupations, banknotes, musical instruments, folk dances and songs, folk festivals, games, appeals);

- ethnographic and mythological (ethnic and social communities and their representatives, deities, fairy-tale creatures);

- natural realities (animals and plants, landscape, landscape);

- realities of the state-administrative structure and public life (administrative units and state institutions, public organizations, industrial and agricultural enterprises, main military units and ranks);- onomastic realities (anthroponyms, toponyms, names of literary heroes, names of museums, theaters, palaces, restaurants, shops, etc.);

- associative realities (vegetative symbols, animalistic symbols, color symbols, folklore, historical and literary-book allusions).

 

 The main part1. Indigenisms

Spain / Espa?a, officially the Kingdom of Spain / Reino de Espana is a transcontinental sovereign state in Southern Europe, having part of the territories in Africa.

For centuries, there have been many hypotheses about the etymology of the country's name. It is believed that it comes from the Roman toponym Hispania, the origin of which remains unclear to the end, although it is documented that the Phoenicians and Carthaginians called the region Spania.

The lexical corpus of the Spanish language has been formed for centuries not only on the basis of Latin, but also due to other language contacts with Iberians, Basques, Phoenicians, Greeks, Celts, Arabs. In 1492, the Spaniards discovered America, which caused the contacts of the Spanish language with various Indian languages. The Spanish dictionary is significantly enriched by indigenisms / indigenismos words that have entered the Spanish language from Native American languages.

The American continent was inhabited by numerous Indian tribes and peoples who spoke a variety of languages and dialects. The lack of ties and contacts between these peoples has led to the emergence of territorial differences.  Not all territorial dialects have been well studied for various reasons, so there are different classifications in linguistics.    There are a number of studies of dialectological studies in Spanish-American studies, for example, the works of R.H. Cuervo (Cuervo 1867), P. Henriques Urena, T. Navarro (Navarro Tomas 1948), U. Toscano Mateus (Toscano Mateus 1953), P.M. Benvenutto Murreta (Benvenutto Murieta 1936). In these studies, special attention is paid to the issues of history, the history of language, the geography of the spread of the studied phenomena, culture. In our work, we will adhere to the classification of Pedro Henriques Urena, which presents the largest number of indigenisms that have influenced the Spanish language. P. Henriquez Ure?a is the first Spanish-American dialectologist who outlined the classification of dialects by zones on the scale of the entire American range (Henriquez Ure?a, 2003: 357-390).

He proposed to divide the linguistic zone of the Spanish language into five broad zones:

1.        Nahuatl - southwest USA, Mexico and Central America. Classical Nahuatl is a variety of Nahuatl that served as the lingua franca in the valley of Mexico and in Central Mexico before the Spanish conquest of America.

2.        Taino - Cuba, Puerto Rico, the Dominican Republic, the coast of Venezuela and the northern part of Colombia. Taino is a group of Native American languages in Cuba, Haiti, Jamaica and Puerto Rico, and the Bahamas.

3. Quechua - Andean zone of Venezuela, central and western zones of Colombia, Ecuador, Argentina, Peru, Bolivia and northern Chile. The Quechuamara are a group of Native American peoples who speak the Quechua and Aymara languages. Quechua is the language of the ancient Inca state in Peru.

4.        Araucano - Chile. The Araucanians, Mapuche (mapuche – "people of the earth") are an Indian people in Chile and Argentina, speaking an isolated Araucanian language.

5. Guarani - Argentina, Uruguay, Paraguay and southeastern Bolivia. Guarani is a group of Native American peoples in South America who speak the Guarani language. 2. The realities of the state-administrative structure

 

Administrative divisions.

Administratively , Spain is divided into 17 autonomous communities / comunidad autonoma and 2 autonomous cities / with iudades autonomas:Table 1.

N

Community / Comunidad

Admin.

center / Centro administrativo1

   Andalusia / Andaluc?a (Spanish)

   Seville / Sevilla2

   Aragon/ Aragon (Spanish)Zaragoza/ Zaragoza

   3

   Asturias / Asturias (Spanish)Oviedo/ Oviedo

   4

   Balearic Islands / Islas Baleares (Catalan, Spanish)Palma de Mallorca/ Palma

   5

   Valencia/ Valencia (Catalan, Spanish)

   Valencia/ Valencia6

   Galicia/ Galicia (Galician, Spanish)Santiago de Compostela / Santiago de Compostela

   7

   Canary Islands / Las Islas Canarias (Spanish)Las Palmas de Gran Canaria / Las Palmas de Gran Canaria, Santa Cruz de Tenerife / Santa Cruz de Tenerife

   8

   Cantabria/ Cantabria (Spanish, Cantabrian)Santander/ Santander

   9

   Castilla-La Mancha / Castilla-La Mancha (Spanish)Toledo/ Toledo

   10

   Castilla-Leon / Castilla y Leon (Basque, Galician, Asturleonian, Mosarabic, Andalusian-Arabic, Sephardic, Guanche languages)Valladolid/ Valladolid

   11

   Catalonia / Catalu?a (Catalan, Spanish, Occitan (Aran))Barcelona/ Barcelona

   12

   Madrid/ Madrid (Spanish)Madrid/ Madrid

  

13

   Murcia / Region de Murcia (Spanish)Murcia / Murcia

   14

   Navarre / Comunidad Foral de Navarra (Basque, Spanish, Aragonese, Gascon, French)Pamplona/

   Pamplona15

   Rioja / La Rioja (Spanish)Logrono / Logrono

   16

   Basque Country / Pais Vasco (Basque, Spanish)Vitoria-Gasteiz / Vitoria

   17

   Extremadura / Extremadura (Basque, Spanish)Merida / Merida

   Each of the territories has significant differences in cuisine, which can be characterized by a set of specific lexical units.

 

In our study, we will look at the Canary and Balearic regions, the Andalusia region and the Cantabria region.

3. Everyday realities3.1. Gastronomy of the Canary and Balearic regions

The connection between Spain and Peru runs from the beginning of the discovery of the continent of America X.

Columbus. In Peru, the most ancient civilizations are known, including well-developed agriculture and cooking. The country, along with Chile and Bolivia, is also the birthplace of potatoes, while Spain is the first country in Europe to plant potatoes brought from Peru. In Spain, in the Canary Islands (the official language is Spanish) and the Balearics (the official languages are Catalan and Spanish), the dish papas arrugasshriveled potatoes’ / papas arrugas has been popular for a long time. The papa lexeme comes from the Quechua language. And the dish itself is popular in the Canary Islands under another name papa arrugada – potatoes steamed in salt water – this is how the Dictionary of the Spanish Royal Academy registers this lexeme (www.rae.es ). In the dictionary of M. Moliner papas– food made from flour of any kind, especially with milk [M. Moliner, 1986: 627].

A. Vezhbitskaya in her works mentioned the close connection "between the life of society and the vocabulary of the language it speaks. This applies equally to the inner and outer side of life. An obvious example from the visible, material sphere can be food… Obviously, such words can tell us something about the customs of these peoples related to food and drink" [Vezhbitskaya, 2001: 14].

One of the oldest Canarian desserts is frangollo / frangoyo – a Latin lexeme designates a dessert with banana filling. Distributed in Cuba and Puerto Rico (www.rae.es ). The recipe was imported by migrants from America and the Antilles in the middle of the last century, but a similar recipe has been mentioned in documents since the 17th century. The f rangollo token has its distribution and significance in various Latin American countries. Frangollo / frangoyo in the Canary Islands is 1) (With anarias) boiled corn with milk; in Cuba and Puerto Rico it is 2) (Cuba, Puerto Rico) dried dessert of green sycamore (crushed); in Peru it is 3) (Per?) mash / revoltijo of lamb or beef tripe; in Argentina, it's 4)  (Argentina) stewed corn / locro (M. Moliner, 1986: 620).

 

3.2. Gastronomy of the Andalusia region

Since ancient times, many Spaniards, Italians and other migrants have been rushing to Argentina, so Argentina is "a migrant country whose population was formed under the influence of mass European immigration and absorbed the traditions of many peoples, which left an imprint on the culture, way of life, customs and customs of Argentines" (Countries and Peoples, 1983: 160).

Alfajores/ alfajores (cookies) is of Arabic origin. From the Arabic "al-hasu" - (Argentina) – a sweet mass of cassava flour, pineapple and ginger (M. Moliner, 1986: 127). Many borrowed Arabic words denoting food products have not only become firmly established in the active vocabulary of European languages, but have also been fixed in them for a long time. Alfajores first appeared in Spain during the time of Al-Andalus. During the Spanish conquests, it was brought to America, where it took root so much that the Argentines consider this dish their invention. The Dictionary of the Spanish Royal Academy defines the lexeme alfajores as – sweets consisting of two thin slices of dough connected to each other with a sweet filling, sometimes covered with chocolate, meringue (Argentina, Chile, Colombia, Ecuador, Peru, Paraguay, Uruguay and Venecula) (www.rae.es ).

The national food of the Argentines is fried meat. In the Galicia region, the churrasco dish is very popular – meat fried on a spit (www.rae.es ), imported by the Spanish conquistadors from America. Churrasco – (Argentina) – a piece of grilled meat [M. Moliner, 1986: 620].

 

3.3 Gastronomy of the Cantabria regionThe Cocido monta?es dish is a very popular dish of the Cantabria region of Spain, cooked in a saucepan or clay pot from meat, maize / maiz – corn the origin of the word from mahis of the Taino language, yucca / yuca – also came from the Taino language, potatoes / papa, bacon or morcilla– black pudding, vegetables and legumes – beans / frijol, jud?a, poroto.

Jud?o is an annual legume plant bearing elongated fruits and kidney–shaped seeds of various colors depending on the variety (there is no certainty that the meaning of jud?a comes from jud?o/ Jew) [M. Moliner, 1986: 19]. Beans are the main ingredient of this dish, it was imported to Spain from Latin America. The poroto lexeme comes from the Quechua language (purutu) – in Argentina, Bolivia, Ecuador, Peru and Uruguay – 1) legume plant; 2) legume fruits; 3) bean stew (www.rae.es ). The M. Moliner dictionary describes the preparation of cocido (olla / pot) – a typical stew of Spain, which was and remains in many places the main dish for lunch. The dish is made from chickpeas, meat, bacon, and sometimes chicken, black pudding, chorizo and vegetables, especially cabbage. Soup is prepared from the broth, which is served on the first course, then chickpeas and meat are served either together or separately from the soup[M. Moliner, 1986: 620].

4 A popular festive dish of Latin America, which came from Spain. Everyday realities/folk non-religious holidaysIn our article we give an example of the "reverse" transition of a popular holiday dish of Spain, firmly rooted in Cuba and some other Latin American countries.

  From a historical point of view, the relations between Spain and Cuba have always played an important role in many linguistic processes. The mixing of nationalities created prerequisites for the richness of cultures, characters, and national cuisine [Ignashina, 2021: 102-103].

In Cuba, for the New Year / A?o Nuevo (1 January), it is customary to cook Lechon Asado / Lech?n Asado (Fried pig) – of Spanish origin – fried piglet fed with mother's milk - Dictionary of the Spanish Royal Academy. It is also a popular dish of Spain. In the villages, pork is cooked on a spit. They are slaughtered in the morning and gutted. The piglet is cooked on a spit for 4 to 8 hours. Before eating, the meat is watered with Mojito sauce / Mojito consisting of sour orange juice (naranja agria), lime (lim?n) with crushed garlic and salt. Naranja (from Arabic naranj, from Persian narang) and lim?n (from Arabic leymun, from Persian limun) are lexemes of Arabic origin. Perhaps the name of the Mojito sauce takes its name from the Mojito cocktail popular in Cuba – an original Cuban drink made from rum, lemon juice, water, ice, sugar, and decorated with a sprig of mint (www.rae.es ). Piglet meat is served with a side dish vianda – (French origin) edible fruits and tubers, such as sweet potatoes, yucca, malanga, banana, served in stewed form – this is how the Dictionary of the Spanish Royal Academy registers this lexeme (www.rae.es ).

Table 2.Regionalisms and variationisms:

Arabisms

Hallicisms

Latinisms

Indihenisms:

Alfajor (Argentina),

Locro (Argentina),

revoltijo (Per?),

«Mojito» (Cuba),

Cocido/olla (Espana),

Asado (Argentina, Paraguay,

Per?)

 Alfajor,lim?n,

naranja

Vianda

Chuleta,

frangollo

Quechua:

Papa,

papa chu?o,

locro, poroto

Taino:

 

 

 

 

 

 

 

Ma?z, yuca

 

 

 

 Tupi guarani:

Churrasco,

frijol

Analysis of the vocabulary of dishes by origin.

 

The name of Spanish dishes is a reflection of the life of this language for a long time.

Since the period of Spain's conquest of Latin American countries and the planting of its culture and religion there, elements of the culture and way of life of indigenous peoples living in South America since ancient times have been borrowed: ma?z, yuca. All borrowings are reflected in table 2.

 There was also an impact on Cuba, for example, the territorial proximity of Haiti and French-speaking Louisiana. An example of such borrowing was the gallicism vianda. 

The period of Arab domination in the south of Spain left the Spanish language with many loanwords in the field of food vocabulary, for example, naranja, lim?n, and dishes, for example, such a dish as alfajores. During the Spanish conquests, alfajores was brought to America, where it took root there so much that the Argentines consider this dish their invention (multi-stage borrowing).

 For example, there is another feature of the frangollo dish: this dish is common not only in Cuba and Puerto Rico, but also in some other Latin American countries, which has its own territorial and lexical features (regionalisms and variantism): frangollo – (Argentina) locro - stewed corn; - (Per?) revoltijo- porridge, a mess. *Locro there is no information about the exact meaning of the dish; the gastronomic term locro originates from the Quechua language. In the myths of the Quechua peoples, the locro dish was given by the gods to people. In some arid and cold areas, the Indians added papa chu?o / chunyo potatoes to the dish the lexeme comes from the Quechua language and translates as peeled and sun-dried potatoes. In Bolivia and Peru, it is a potato devoid of moisture, often used in the Creole cuisine of the Andean regions (www.rae.es ).

The vocabulary of Indian origin, which came from Peru, speaks of the strong influence of the Quechua language on her: papas arrugas. The churrasco dish, which came from Argentina to Spain, has its origin in the Tupi-Guarani languages that lived in Argentina and influenced the vocabulary of various dishes of the country.

 

Conclusions The appeal to the Spanish language and culture is relevant due to the growing interest in this language around the world.

And the topic of national cuisine from the point of view of the origin of vocabulary is an insufficiently studied area. The disclosure of the linguistic and cultural uniqueness of the vocabulary of the national variants of the Spanish language will allow you to learn even more deeply about the history and culture of Spain, Peru, Argentina and Cuba. 

 The vocabulary of the national cuisine considered in this work is one of the fragments, along with the rest, that are part of the linguistic picture of the world of Spaniards, Peruvians, Argentines and Cubans.

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 (see Table 2). In the countries we are considering, Peru, Argentina and Cuba, the Spanish language, of course, has its own peculiarities, the interrelation of this vocabulary by origin and use is visible.

In the article, we analyzed the vocabulary of dishes by origin, showed the influence of various linguistic factors on it. The lexical level of the language reflects the impact of historical and cultural and ideological factors on it: indigenisms, Arabisms, Latinisms, gallicisms, borrowings, syncretism of cultures, historical factors reflect the development of the lexical system of national variants of the Spanish language both under the influence of objective factors and under the influence of factors of natural language development. 

 

 

 

 

 

 

 

 

 

 

                                    

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First Peer Review

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The article presented for consideration "Vocabulary of traditional dishes of the regions of Spain, having a foreign language origin", proposed for publication in the magazine "Litera", is undoubtedly relevant, due to the growing interest in learning Spanish both in our country and in the world as a whole. In addition, the study of the foreign language origin of vocabulary in the national language is always of interest. This work was done professionally, in compliance with the basic canons of scientific research. We note the scrupulous work of the author on the selection of practical material and its analysis. However, the author does not provide information on how extensive the language corpus taken for study is, what are the criteria for selecting text material, what time period the material belongs to, what methods were used for selection: continuous sampling or specialized. The article presents a research methodology, the choice of which is quite adequate to the goals and objectives of the work. The author turns, among other things, to various methods to confirm the hypothesis put forward. To solve research problems, the following methods were used in the article: qualitative selection of linguistic reactions, linguistic description of linguistic phenomena, semantic analysis, logical transition from particular characteristics to a general property of complex textual education (induction), generalization of experimental data. The research was carried out in line with modern scientific approaches, the work consists of an introduction containing the formulation of the problem, the main part, traditionally starting with a review of theoretical sources and scientific directions, a research and a final one, which presents the conclusions obtained by the author. However, we consider the name of the item "methodology" or the loss of part of the text to be incorrect, since in the named paragraph the reader is offered types of realities according to the textbook (!). The bibliography of the article contains 21 sources, among which works in both Russian and Spanish are presented. Unfortunately, the article does not contain references to fundamental works such as PhD and doctoral dissertations, and the list is replete with textbooks and manuals, which is unsuitable for writing scientific work at the level of the Higher Attestation Commission of the journal. We believe that there are more references to authoritative works, such as monographs, doctoral and/or PhD dissertations on related topics, which could strengthen the theoretical component of the work in line with the national scientific school. In some cases, the requirements of GOST for the design of the list of references have been violated, in terms of non-compliance with the generally accepted alphabetical arrangement of cited works. In addition, sources 20 and 21 clearly contain inaccuracies and are typed in capital letters. In addition, the design of the list of references is generally sloppy, source 18 not all data of the article are presented. Links to wikipedia are nonsense in a scientific article! Wikipedia is not a scientific source! "It is believed that it comes from the Roman toponym Hispania, the origin of which remains unclear to the end, although it is documented that the Phoenicians and Carthaginians called the region Spania (www.wikipedia.org )". The text of the work lacks superscript characters adopted in a number of Spanish letters (for example, "Cocido montanes"), spaces are missing in some places, for example, ReinodeEspana. In general, it should be noted that the article is written in a simple, understandable language for the reader. The work is innovative, representing the author's vision of solving the issue under consideration. The article will undoubtedly be useful to a wide range of people, philologists, undergraduates and graduate students of specialized universities. The practical significance of the research is determined by the possibility of applying these articles in courses on linguoculturology and the practice of the Spanish language. Along with this, the research materials can be used in universities of the humanities in the study of special courses on the problem of text, issues of applied linguistics. The article "Vocabulary of traditional dishes of the regions of Spain, having a foreign language origin" can be recommended for publication in a scientific journal only after correcting technical errors in foreign-language examples, updating the list of references and bringing it in line with the requirements of GOST, as well as strengthening the conclusions based on the results of the study.

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The vocabulary of traditional dishes of the regions of Spain, which has a foreign language origin, is not so often considered in the framework of linguistic research. This issue has a certain scientific novelty, the relevance of the research, therefore, is marked and verified. The universality of this work lies not only in identifying the objective components of the issue, but also in prolonging the decryption of the topic indicated in the title. The main problematic dominant of the study is sustained throughout the text, and the author emphasizes this. The strict structure attracts in the work: the introductory part, the main analytical block, and the conclusion. As noted at the beginning of this work, "in the modern world, 450 million people in the world speak Spanish, so Spanish is the second most common language after English. The Spanish language has a wide territorial variability, which determines the inter-variant national and cultural specifics of communication." It is difficult to disagree with this, because the actual statistics state this. In my opinion, the target component of the work has been verified and clarified: "the tasks of the 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 methodological complex is oriented towards analytical and comparative principles. The style of the reviewed article is scientific, terminologically even. For example, "the founder of Russian Latin American studies is G.V. Stepanov. This scientist developed a number of basic general theoretical provisions based on the material of the Spanish language. For example, the problem of language variation was discovered. On the basis of the Spanish language, the scientist developed the concept of a national variant, which means "such forms of national speech that do not reveal sharp structural differences, but at the same time acquire autonomy, supported and realized within each national community", or "the lexical corpus of the Spanish language has been formed for centuries not only on the basis of Latin, but also for the account of other linguistic contacts with Iberians, Basques, Phoenicians, Greeks, Celts, Arabs. In 1492, the Spaniards discovered America, which led to the contacts of the Spanish language with various Native American languages. The Spanish dictionary is significantly enriched by indigenisms / indigenismos – words that entered the Spanish language from Native American languages," etc. The illustrative background is skillfully expanded in the work, the examples given are interesting, non-trivial, situationally full-fledged. The tabular corpus helps to systematically accommodate the accumulated material, to deduce a number of important signs of the "lexical diversity" of dishes from the regions of Spain. References and citations are given in the correct constructive mode: "A. Vezhbitskaya in her works mentioned the close connection "between the life of society and the vocabulary of the language it speaks. This applies equally to the inner and outer side of life. An obvious example from the visible, material sphere can be food… Obviously, such words can tell us something about the customs of these peoples related to food and drink" [Vezhbitskaya, 2001: 14]." The topographic contours of the analyzed vocabulary are also full-fledged, these are Andalusia, Cantabria, etc. The author creates a relaxed dialogue with the reader, which can also be evaluated as positively as possible. The final part of the study is in tune with the main one, it is noted here that "in the countries we are considering, Peru, Argentina and Cuba, the Spanish language, of course, has its own characteristics, the interconnection of this vocabulary by origin and use is visible. In the article, we analyzed the vocabulary of dishes by origin, showed the influence of various linguistic factors on it. The lexical level of the language reflects the impact of historical and cultural and ideological factors on it: Indigenisms, Arabisms, Latinisms, gallicisms, borrowings, syncretism of cultures, historical factors reflect the development of the lexical system of national variants of the Spanish language both under the influence of objective factors and under the influence of factors of natural language development." The work is independent, original, spot-on; the material can be used in university practice. The general formal requirements of the publication are taken into account, the text does not require serious editing. The purpose of the study has been achieved, the main task has been solved. I believe that the peer-reviewed article "Vocabulary of traditional dishes of the regions of Spain, having a foreign language origin" can be recommended for open publication in the scientific journal "Litera" of the publishing house "Nota Bene".
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