RESEARCH ON THE CONCEPT OF “GASTRONOMIC DISCOURSE”: A HISTORICAL OVERVIEW
Abstract
The article deals with a historical overview of the general tendencies in the study of gastronomic discourse within the framework of linguistic intelligence. For the first time, attempts to study the features of gastronomic aspect within the framework of philosophical reflections were made in ancient times by the ancient Greek philosopher Aristotle, who emphasized the importance of the influence of food on human existence. However, for many years, a significant scientific work dedicated to this phenomenon hadn’t been created until the XIX century. The interest in this topic was prompted by French researchers, among whom the epicure and gastronome Anthelme Brillat-Savarin could be considered as the first. He created a grounded theoretical work on gastronomy and introduced the concept of “taste” in everyday life. In the early XX century, scientists had a strong interest in the study of gastronomic discourse. This was linked to the development of globalization and mass tourism, which encourages people to study foreign culture closely, including in terms of gastronomy: interest in the culture of national dishes was spreading, national recipes were becoming popular, books on national cuisine were published. Recent trends in the study of gastronomic discourse include the study of gastronomy, for example, in the study of culinary blogging features or a significant interest in gender issues. The gastronomic discourse has been the focus of scholarly work by historians, ethnographers, anthropologists, sociologists who view food as a sociocultural phenomenon, a symbiosis of historical, social and cultural contexts. In modern linguistics, gastronomic discourse is characterized as a complexly organized discursive, multidimensional, heterogeneous formation. This is a special kind of verbal-social discourse, represented by text or speech, which is related to the concept of “food” (product name, process of cooking or consumption, etc.), and its purpose is to achieve a special type of communication: gastronomic communication.
References
2. Бурдье П. Практический смысл / пер. с французского. Санкт-Петербург : Ин-т экспериментальной социологии, 2001. 563 с.
3. Буркова П. П. Кулинарный рецепт как особый тип текста : автореф. дис. ... канд. филол. наук : 10.02.19; 10.02.01. Ставрополь, 2004. 29 с.
4. Головницкая Н. П. Лингвокультурные характеристики немецкоязычного гастрономического дискурса : автореф. дис. ... канд. филол. наук : 10.02.04. Волгоград, 2007. 26 с.
5. Державецька І. О. Глютонічна лексика у системі англійської мови. Лінгвістика. Лінгвокультурологія : зб. наук. Праць Дніпровського нац. ун-ту імені Олеся Гончара. Дніпро, 2013. Т. 6. С. 18–25.
6. Ильин И. В. Потребление как дискурс : учеб. пособие. Санкт-Петербург : Интерсоцис, 2008. 446 с.
7. Капкан М. В. Феномен гастрономической культуры : специфика форм репрезентации (на примере России ХІХ-ХХ веков) : автореф. дис. ... канд. культур. наук : 51.03.01. Екатеринбург, 2010. 173 с.
8. Козько Н. А., Пожидаева Е. В. Современный британский ресторанный дискурс : лингвокультура питания и пития. Вестник
9. Ленинградского гос. ун-та им. А. С. Пушкина. Санкт-Перербург, 2012. С. 166-175.
10. Косицкая Ф. Л., Зайцева И. Е. Французский гастрономический дискурс и его жанровая палитра. Вестник Томского гос. пед. ун-та. Серия : Языкознание : сб. науч. трудов. Томск, 2016. № 2 (167). С. 25-29.
11. Леви-Стросс К. Мифологики : Сырое и приготовленное. Москва : FreeFly, 2006. 399 с.
12. Олянич А. В. Гастрономический дискурс. Дискурс Пи. Екатеринбург : ФГБУН Институт философии и права Уральского отделения РАН, 2015. 157 с.
13. Остроушко О. А. Кулінарний дискурс як дзеркало матеріальної культури. Восточнославянские языки и литературы в европейском контексте – V : материалы междунар. наук. конф., г. Могилев, 27-28 октября 2017 г. Могилев : МГУ имени А. А. Кулешова, 2018. С. 169–173.
14. Половинчак Ю. М. Кулінарно-гастрономічний дискурс соціальних медіа в процесах формування національної ідентичності. Інформаційно-аналітичний журнал. Серія : Україна : події, факти, коментарі : зб. наук. праць. Київ : НБУ, 2016. № 4. С. 93-99.
15. Устименко Л. М., Афанасьєв І. Ю. Історія туризму : навчальний посібник : 4-те видання, перероблене і доповнене. Київ : Альтерпрес, 2017. 372 с.
16. Aristotle On the Soul. “The Works of Aristotle”, At the Clarendon Press, Oxford, 1908. 55 p.
17. Berghe S. van The Language of Luxury. Opulence in Gastronomic Discourse. 1960-2000. Luxury in the Low Countries. Miscellaneous Reflections on Netherlandish Material Culture. 1500 to the Present. Brussels : ASP Publishers, 2010. Pp. 239-258.
18. Bloom L. Consuming prose: The delectable rhetoric of food writing. College English. 2008. Vol. 70. № 4. Pp. 346-362.
19. Brillat-Savarin J. A. The Physiology of Taste. Merchant Books. 2009. 220 p. (Original work published 1825)
20. Davis M. A. Taste for New York : Restaurant Reviews, Food Discourse, and the Field of Gastronomy in America. New York : New York University, 2009. 292 p.
21. de Certeau M., Giard L., Mayol P. The Practice of Everyday Life. Minneapolis : University of Minnesota Press, 1998. 292 p.
22. Durrenberger P. A. Role for Anthropologists in the Local Food Movement. Anthropology Now. 2018. № 10(1). Pp. 1-12.
23. Gibbons A. The evolution of diet. National Geographic. 2013. URL: http://www.nationalgeographic.com/foodfeatures/evolution-ofdiet/
24. Grew R. Food in Global History. New York : Routledge, 2000. 304 p.
25. Montanari M. Food is Culture. New York : Columbia UP, 2004. 168 p.
26. Poulain J.-P. The Sociology of Food: Eating and the Place of Food in Society. Bloomsbury Academic, 2017. 312 p.
27. Watanabe S., Hirakawa A., et al. Food as medicine: The new concept of “medical rice”. Advanced Food Technological Nutritional Science. 2016. № 2(2). Pp. 38-50.
28. White-Farnham J. Rhetorical recipes: Women’s literacies in and out of the kitchen. Community Literacy Journal. 2012. Vol. 6(2). Pp. 23-41.
ISSN 
.png)
