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List of publications on a keyword: «гастрономический код»

  • Representation of culinary and gastronomic code of modern culture in demotivators: linguistic and cultural aspect

    Review Article
    Ethnic Culture Volume 5 No 3
    Authors:
    Olga A. Dimitrieva, Diana V. Andreeva
    Work direction:
    World languages and literature
    Abstract:
    Culinary and gastronomic code of modern culture, represented in a polymodal text, namely in demotivators, is of particular interest from the point of view of axiological perspective. The relevance of this topic is connected with the study of the creolized text and the ways of explication of modern values in the verbal and visual components of the demotivator. The material for the study is demotivators of culinary and gastronomic topics that are freely available on the Internet. A distinctive feature is a verbal / non-verbal indication, firstly, of the cultural component of the region; secondly, of the way of representing professional activity or any distinctive character trait. The main method is a comprehensive analysis of a demotivator. “Tradition – innovation” dichotomy is realized in demotivators. If the verbal component of the demotivator contains an indication of a foreign dish, then the visual component includes typical, traditional dishes for a particular culture. Conversely, traditional names of dishes or food products receive an “innovative” interpretation. Professional activity is a distinctive feature in the design of the dish, the method of cooking and the contents. There is an appeal not only to the background knowledge about the stereotypes of the professional sphere and nutrition practices, but also to the general cultural background.
    Keywords:
    linguoculture, creolized text, demotivator, culinary and gastronomic code of culture, media discourse
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  • Methodological Bases of Studying National Cuisine as a Phenomenon of Gastronomic Culture

    Research Article
    Ethnic Culture No 2 (3)
    Author:
    Elena L. Iakovleva
    Work direction:
    Methodological Questions for Studying Ethnic Processes
    Abstract:
    The author outlines that in “current modernity” (Z. Bauman), among the urgent problems of research, one can name tradition, which is the foundation of culture. Many of its components are among those that are difficult to comprehend, and national cuisine is among them. Methods of research. In the presented article, national cuisine is examined through the prism of an analytical method that allows you to identify authentic ways of studying and showing its versatility. In the course of the research, a theoretical analysis of the methodological basis for the study of national cuisine as a phenomenon of gastronomic culture was carried out. It is noted that being a unique phenomenon of the traditional ethnic culture, national cuisine has its own gastronomic code and contains information about the specifics of the people’s life, encrypted through processes related to food and its preparation. The author pays special attention to the fact that the most effective methods of researching national cuisine are structural, phenomenological and hermeneutic. They help to identify designs and highlight the structural components of national cuisine (culinary culture, culture of eating and gastronomic reflection), study and analyze them with the help of feelings and experience as a direct connection to each of them, comprehend the process of cooking based on the culinary recipe and the process of tasting, reveal the symbolic meanings of the elements of national cuisine and establish their origins. Results of research. The simultaneous use of phenomenological, structural and hermeneutic methods contributes to the comprehension of the gastronomic code of the people and the peculiarities of their cuisine. The knowledge gained allows us to interpret not only the secrets of national cuisine, but also the history and culture of the ethnos from new perspectives.
    Keywords:
    tradition, national cuisine, gastronomic culture, gastronomic code, phenomenological approach, structural approach, hermeneutic approach, culinary culture, food culture, gastronomic reflection
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