Applying Semantic and Structural Characteristics of Food-Related Notions in English Context

Authors

  • Gulmira Juraboyeva Sherali qizi Master student of Uzbekistan State World Languages University

DOI:

https://doi.org/10.51699/ijllal.v3i1.3275

Keywords:

food, English, obesity, health, dictionary

Abstract

The current article discusses a growing number of terms that have entered the English language as a result of significant advances in science, technology, politics, the economy, and society. Continuous advancements in science, technology, and the arts, along with the vibrant growth of the cultural, spiritual, and everyday realms of life, may provide a strong impetus for the ongoing expansion of the English language. Every month, new lexical units are added to official dictionaries and thesauri to expand the vocabulary of the English language. Thus, the goal of this study is to present a thorough linguistic analysis of novel lexical units, collocations, phrases, and conceptions linked to food as well as to identify fruitful word-building patterns that are employed to create new words. First, as a linguistic phenomenon, we look at foundational works on neology, neologisms, and related word formation kinds. Second, the structure and semantics of recently coined terms relating to food are the main subjects of study. Additionally, we focus on blending as the most common word-formation type that neologisms in the field of cuisine and related areas are created from. Furthermore, lexical blends of various kinds and their high productivity are examined. In conclusion, we offer recommendations and findings for more linguistic research.

References

Aarts, B. & McMahon, A. (2006). The handbook of English linguistics. London, England: Blackwell Publishing Ltd. About Words – Cambridge Dictionaries Online Blog (n.d.). Retrieved from https://dictionaryblog.cambridge.org/

Andrusiak, I. (2003). Angliiski neologizmy kintsia XX stolittia yak skladova movnoi kartyny svitu [English neologisms of the end XX century as a component of language worldview]. PhD thesis, Taras Shevchenko National University of Kyiv, Ukraine.

Brahina, A. (1973). Neologizmy v russkom yazyke [Neologisms in the Russian language]. Moscow, Russia: Prosveshchenie.

Counihan, C. & Esterik, P. van. (1997). Food and Culture: A Reader. New York: Routledge.

Kemmer, S. (2006). Schemas and lexical blends. USA & Germany: Rice University and Max Planck Institute for Evolutionary Anthropology.

Kubriakova, E. (2002). Neologiia: problemy i perspektivy [Neology: problems and perspectives]. In Problemy angliiskoi neologii: materialy nauchnoi konferentsii (pp.5-11). Moscow: Moscow State Linguistic University.

Levytskyi, A. & Sheludko, A. (2009). Funktsionuvannia kompozyt ukrainskoi ta angliiskoi mov: zistavnyi aspect [Functioning of compound words in Ukrainian and English: comparative aspect]. Studia Linguistica, 3, 153-161. Retrieved 14 December 2009 from http://studia-linguistica.knu.ua/ru/2009-vypusk-3/

Maliarchuk, O. (2015). Osoblyvosti tvorennia neologizmiv-teleskopizmiv u suchasnii angliiskii movi (Na materiali leksykografichnykh dzherel) [The peculiarities of formation of newly-coined blends in modern English (on the material of dictionaries)], Research Journal of Drohobych Ivan Franko State Pedagogical University. Series «Philology» (Linguistics), 3, 137-140. Retrieved 23 March 2015 from http://ddpu-filolvisnyk.com.ua/arkhiv-nomerov/3-2015

Maxwell, K. (2006). How are new words born? Retrieved 06 June 2006 from http://www.macmillandictionaries.com/MEDMagazine/April2006/37-New-Word.htm

Merriam-Webster Learner’s Dictionary (n.d.). Retrieved from http://learnersdictionary.com/

Murzakov, A. (2013). Funktsionalno-pragmaticheskie aspekty sliiania v angliiskom yazyke [Functional and pragmatic aspects of blending in the English language]. St. Petersburg, Russia: St. Petersburg State Electrotechnical University.

Oxford English Dictionary (n.d.). Retrieved from http://www.oed.com/

Downloads

Published

2024-01-08

How to Cite

qizi, G. J. S. . (2024). Applying Semantic and Structural Characteristics of Food-Related Notions in English Context. International Journal of Language Learning and Applied Linguistics, 3(1), 29–32. https://doi.org/10.51699/ijllal.v3i1.3275