The word order in multicomponent culinary synonyms of the Russian and Chinese languages and its influence on the perception of information about the dish

Chen Yufan ORCID: 0000-0002-3774-667X Postgraduate student, Department of Russian as a Foreign Language and Teaching Methods, Saint Petersburg State University 199034, Russia, Saint Petersburg, nab. University, 7/9 st094080@student.spbu.ru

Introduction

Acquaintance with national culture often begins with immersion in the traditions of regional cuisine, which reflect the history of the people and their consciousness. The interest in Oriental cultures that arose in Russian society at the turn of the century led to an increase in the number of restaurants of oriental, including Chinese, cuisine in Russian cities, nevertheless, strategies for naming exotic dishes often remain ill-conceived. Modeling the optimal methods of gastronomic nomination, which is in demand by modern business, is becoming an urgent task of applied linguistics. We believe that the development of such methods is possible only taking into account the ideas about the role of intercultural and interlanguage interference in the process of speech perception, while any recommendations on overcoming the negative influence of established cultural and speech stereotypes should be given based on a fundamental analysis of speech material, which is a product of speech activity in the context of intercultural communication. Russian Russian and Chinese culinary names are analyzed in this article. Differences in the syntactic structure of Russian and Chinese culinary names, which cause difficulty in perceiving literally translated Chinese names of dishes among native speakers of the Russian language.

Literature review

In modern linguistics, there remains an unwavering interest in gastronomic discourse, including the issues of translation and secondary nomination of traditional Chinese dishes in Russian ^{[1; 5; 6; 18; 20; 23; 24; 27]}. The general theoretical provisions of the linguistic and cultural description of the gastronomic discourse of different peoples are being developed ^{[3; 4; 15; 25]}.

On the other hand, the attention of scientists is attracted not only by the text, but also by the speech mechanisms involved in its perception and generation by native speakers and representatives of other languages and cultures. The theory of speech perception based on the research of A. A. Leontieva, T. V. Akhutina, I. A. Zimnaya et al., allows us to model the process of perception of a speech message, including in a non-native language, based on ideas about the recipient's previous verbal and cultural experience, to explore the difficulties of translation and subsequent reception of the translated text ^[11].

Russian Russian and Chinese cultures do not coincide in the methods of nomination in the gastronomic field and significant typological differences between Russian and Chinese can complicate the process of perception of Chinese culinary names by native speakers of Russian, which is reflected both in the mistakes made by non-professional translators and in the difficulties experienced by visitors of Chinese restaurants when getting acquainted with translated menu texts. The different word order used in Russian and Chinese plays an essential role in the occurrence of difficulties. Russian Russian and Chinese word order studies exist ^[17] and works devoted to the word order in culinary names ^[21], but the features of the word order in Chinese and Russian names of dishes have not been studied enough.

The purpose of the study

L. A. Chernyakhovskaya proposed to separately consider the formal grammatical and informational structure of an utterance, understanding the latter as "a structure expressing semantic relations between semantic groups that make up the fabric of content, ordered and designed according to the grammar of a given language" [16: 16]. The information structure can be represented by different formal and grammatical structures in statements in Russian and Chinese. Our goal was to analyze the information structure of Russian and Chinese culinary names in order to answer the question of what are the best ways to provide information about an exotic dish of Chinese national cuisine in the Russian-language menu. To achieve this goal, a detailed analysis of the differences in the ways in which information about the composition and processing of the ingredients of the dish in the menu in Russian and Chinese is needed. The results of this analysis are presented in the article.

Research material

We analyzed 1319 culinary names from the menu of St. Petersburg restaurants: 9 Chinese ("Nihao", "See China", "China Garden", "WU DU", "Dudu noodles", "Legend of Asia", "Kung Fu Food", "Chengdu", "Friend Come") and 9 restaurants of Russian and European cuisine ("The Katyusha restaurant", "Russian glass room No. 1", "Ivan& Maria", "Tsarsky Vestnik", "Mari Vanna", "Meat block", "Our cottage", "Bathers", "Severyanin"). When quoting titles, the spelling and punctuation of the sources are preserved in the article.

During the preparation of the study, a questionnaire was developed to find out which names of Chinese dishes seem attractive or repulsive to a native speaker of the Russian language. The respondents assessed the intended taste of the dish, focusing on the options offered in the menu, recorded their own associations with the name and answered the question of how attractive the dish seemed. The analysis used the method of semantic interpretation of experimental data, which is proposed by I. A. Sternin [13: 139-164]. The information was collected from 142 native speakers of the Russian language of different ages and was used to test the hypothesis of the presence/ absence of difficulty in perceiving culinary names of a certain structure. The analysis involved materials from humorous blogs, which contain errors in translated menus that cause funny associations, laughter or misunderstanding of native speakers of the Russian language.

Results and discussion

Han Peishan divided Chinese culinary names into intuitive and abstract ones [19:136]. She referred to abstract names that use phraseological units, metaphors, homonymic approximations, or those for understanding which you need to have additional information about the history of the dish's origin: the dish (g?ng b?o j? d?ng, gongbao, court position palace guard, chicken pieces) is named after its inventor Ding Baozhen, who wore the title of Gongbao; the name of the Gongbao; the name of the Gongbao (y? q?ng ?r b?i, ? one, ? green, ? two, ? white; tofu dish with green onions) comes from the phraseology of the Gongbao (y? q?ng ?r b?i, ‘flawless’), in which the hieroglyph ? (pure) is replaced by the (green) in order to to emphasize the quality of the dish and indicate the colors of the ingredients. Intuitive names convey information about the dish in the obvious manner: (r?u m? qi? zi, beef, eggplant ), (t? d?u ni? r?u d?n, potato, ? stew, beef ).

The proposed classification can be extended to Russian culinary names. Abstract names include salad "Olivier" (given in honor of its creator, chef Lucien Olivier, who kept a French restaurant in Moscow in the XIX century), herring under a fur coat (according to one version, the dish was named in 1919 from the abbreviation "boycott and anathema to chauvinism and decline"). Separate cultural studies are devoted to such names ^[9;14]. Intuitive Russian names provide information about the type of dish (soup, jelly), its taste (spicy, sour), the composition of ingredients (pumpkin, rhubarb), methods of heat treatment (fried, smoked), dishes (grilled, in a frying pan), place of origin (Murmansk, in Ukrainian) and etc .

Let's consider the typical order of information presentation adopted in intuitive names of dishes in Russian and Chinese and conditioned by both the traditions of the gastronomic nomination and the grammatical structure of languages. In a comparative analysis, we will use the index system: T – information about the type of dish, X – qualitative characteristics such as taste, smell and appearance, I1, 2, 3, 4 – ingredients, G – cooking method, N – dishes used, M – the place of origin of the ingredients or the tradition of cooking the dish. The first number in parentheses after the diagrams indicates the number of names presented in our material, and the second one indicates the percentage of the total number of names containing the same information.

The procedure for submitting information about the dish in Russian culinary names

The cooking methods of most dishes in Russian cuisine correspond to European traditions, and their names are often borrowed from European languages. Russian Russian and European dishes, which have become traditional for Russian cuisine, may consist of a single noun indicating the type of dish (T): schnitzel, pickle.

But more often in restaurant menus, clarifying words are included in the name, indicating the exclusive characteristics of the dish. Although the Russian word order is relatively free, certain rules are followed. In many ways, the order of information presentation, which is familiar to the Russian menu, is due to these rules: for example, the name of a side dish is usually an inconsistent definition expressed by a noun with a preposition, and follows the main word, since the place of the inconsistent definition is fixed relatively strictly.

Russian culinary names can be both two-component and multicomponent syntactic units, the elements of which are interconnected by various connections. Let's consider the word order in elementary phrases depending on the type of subordinate construction and outline ways to analyze a complex multicomponent whole.

1. Phrases with a connection agreement

In constructions built on the basis of agreement, the neutral word order presupposes the precedence of the dependent word: homemade lard, thin wheat pancakes. However, in actualized phrases included in statements or being nominative sentences, the word order may be different. O. Khavronina and S. Krylova note that when a phrase becomes part of an utterance, and its components are separated by the boundary between the theme and the rhyme, the word order obeys the rule of following the theme before the rhyme [7: 29]. S. Saya's research also showed that in attributive phrases, the communicatively more significant word is located to the right [12: 174]. Thus, additional information appears in the last place in the name: cabbage soup, chicken schnitzel. In our material, 166 constructions are recorded in which additional information about the dish is expressed by an agreed definition with a noun in the nominative case, while the definition is located after the noun being defined in 52 cases.

According to I. S. Lutovinova [10: 7], the "noun + adjective" arrangement was adopted in Russian menus already at the end of the XVIII century. Thus, the "Bread" section in the menu of St. Petersburg University, compiled by its rector M. V. Lomonosov, included the following dishes: buckwheat porridge, millet porridge (in updated phrases, rema follows the topic: definition follows the defined word), pies with buckwheat porridge and snacks (in non–actualized phrases, the adjective precedes the noun).

The qualitative adjective in the culinary name indicates the taste of the dish, its aroma or appearance: fresh vegetables with herbs; a large green salad; black dumplings with salmon and red caviar. A qualitative adjective more often precedes a noun, information about the characteristics of a dish is an indication of its type: HT(4), HT1-3 (4), CHI1-3, (18).

Relative adjectives are used more often. They indicate the composition of the product (beetroot caviar, chicken soup, chicken soup with noodles and vegetables, chicken broth with puff pastry), the place of origin of the ingredients when pointing to them (Baltic sprat, Murmansk halibut); traditional, including regional, recipes for cooking dishes when pointing to the type of dish (rural salad, borscht of Little Russia), the dishes in which the dish is prepared or served (barrel cucumbers, barrel herring with baked potatoes). Information in constructions that include relative adjectives is presented in the following order: IP (1) / PI1-2 (2), I1TI2-3 (81) / TI1-2 (20), MTI1-3 (28) / TMI (3). The following information is presented in two-word names designs: IP (1) / PI (1), IT (21) / TI (9), MT (7) / TM (1).

Along with relative adjectives, prepositional case constructions (caviar from vegetables) and combinations of nouns with adverbs (Kiev cutlet) can be used, transmitting the same information. If there is an agreed and inconsistent definition in the structure, then the noun carrying the basic information appears in the first (chicken broth with puff pastry) or in the second position, giving way to the first position of information about the place of origin or composition of the dish (Russian salad with fried quail fillets; chicken soup with noodles and vegetables).

If several adjectives are found in the name, most often a qualitative adjective precedes a relative one expressing a more significant or permanent feature [2: 484]. Thus, information about the taste, aroma or appearance of a dish usually precedes information about its composition (HIT thin wheat pancakes (14), but sometimes follows them (QUIET buckwheat porridge (5)).

The method of cooking is indicated by a verbal adjective, a participle, or a participial turnover. Participial phrases in culinary names always follow the defined word (12): chicken baked in herbs with lemongrass. The rules of spelling (choice of n/nn) and punctuation are not always observed in the menu: peppers baked on coals with cream of cheese and sour cream; Murmansk halibut, fried in a frying pan. Often, single participles are also placed after the defined word TG, IG (17):  sauerkraut; fried smelt.

When the name includes an agreed definition expressed by a single participle and an inconsistent definition expressed by a prepositional case construction, the order of the components is as follows: "participle is a defined word - noun with a preposition" – smoked muksun with fresh cucumbers. When changing this order, the recipient may have difficulty understanding, especially due to the presence of spelling and punctuation errors in the menu texts.

In general, a word carrying information about the method of cooking a dish turns out to be in the first position GI1-3 (34), in the second position IG (4), IGP (2), I1GI2-4 (11), I1GI2-4 (2) or in the third position HI1GI2 (5), MI1GI2-3 (1), IMGP (1).

2. Phrases with the management connection

Most often in the Russian menu, a subordinate construction is used, in which an additional indication of side dishes, ingredients, and taste is carried out using a noun with a preposition. Constructions are predicative units in which, after the subject indicating the type of dish, there is a secondary term expressed by a prepositional construction: bruschetta with turkey and dried tomatoes; julienne of porcini mushrooms. The nouns bruschetta (a toasted slice of bread with additions laid out on it), julienne (a hot snack cooked in a special dish) indicate the type of dish, followed by an indication of additional ingredients in the form of nouns in the creative case with the preposition C1I2, TI (160) or the main composition of the dish in the form of nouns in the genitive case with the preposition of I1 and 2, TI (120). The dependent form can also be a noun in the genitive case without a preposition in the meaning of the fabricative: farm chicken breast I1I2, TI (8).

Prepositional constructions contain an indication of the dishes in which the dish was cooked: IP (4): grilled sea bass. When pointing to the dishes, designs with involved turns are possible; in this case, information about the cooking method always precedes information about the IGP dishes (5): grilled shrimp; Murmansk halibut, fried in a frying pan. The word order in phrases with the management connection is determined by the rules of the Russian language: the dependent word is placed after the main one [7: 26].

In constructions consisting of several dependent forms, the genitive case in the meaning of the fabricative precedes the forms of the creative in the comitative meaning: julienne of mushrooms with chicken under a cheese crust; salmon steak with cauliflower, zucchini, spinach and white wine sauce (probably white wine – indicates the type of sauce). If the dish includes both meat and vegetables, information about the meat components is given earlier, in the last place is the name of the sauce (26): salad with smoked turkey, eggplant, suluguni cheese and nut sauce. Mandatory procedure for submitting information in such names: TI1-4 (254): porcini mushroom soup with pearl barley; beef hodgepodge with sausages and pork rinds. However, as mentioned above, in cases where an indication of the composition of the ingredients is given using an adjective, the procedure for submitting information is different: I1TI2-3 (55): pea soup with smoked knuckle and croutons; chicken soup with noodles and vegetables. Another order of TI(6) is possible: chicken broth with puff pastry.

3. Phrases with connection adjunction

 Adverbs formed from adjectives according to the "po- + base + -i" model are often used in culinary names. The adverb stands behind the main name and indicates the cooking style of the dish: TM (6), Kiev cutlet. Information about additional ingredients turns out to be in the last position: TMI1I2 (4) Buryat sugudai from muksun with Borodino toasts, I1MI2-3 (12) Stroganoff beef with fried potatoes, TI1MI2 (1) daily cabbage soup in rustic style.

The place of the definition expressed by an unchangeable word is strictly fixed: such a definition stands immediately after the word being defined, the adverb standing at the end of the construction refers to the characteristic of the whole. The permutation of the adverb thus changes the meaning of the whole: for example, the name tiger prawns in black bean sauce in Sichuan means that the dish is cooked in the traditions of Sichuan cuisine and is spicy, but the name Sichuan chicken with asparagus informs the restaurant visitor that only chicken is cooked in Sichuan, and not garnish.

The place can also be indicated by agreed definitions, which always precede the adverb. Let's pay attention to the differences in the meanings of the constructions: the agreed definition more often indicates the place of origin of the ingredients (Murmansk cod under marinade), the definition expressed by the adverb is the tradition of cooking the dish (Murmansk cod liver with onions and quail egg).

Let's present the received data in the table.

Table 1.

Information models of Russian culinary names

Basically, the sequence of information provision is determined both by the peculiarities of the syntactic structure of the Russian phrase and by the rules of the actual division of the sentence, according to which the new, most essential information for the recipient is in the final position in the construction.

The procedure for submitting information about the dish in Chinese culinary names

Chinese is the language of the analytical system, and therefore, unlike Russian, has a fixed word order. However, the formation of syntactic models in Chinese is limited not only by grammatical rules, but also by the subjective desire of people to convey objective information most accurately, which allows the speaker and writer in some cases to deviate from strict norms ^[17]. In the Chinese language, inflection is poorly developed, and linguistic descriptions of Chinese morphology are based on ideas about the special grammatical characteristics of groups of words: the absence of a fixed word belonging to a certain part of speech and the possibilities of partial transitions. The description of grammatical classes of words in Chinese is not included in the objectives of our article, we will rely on the description of the models presented in the work of E. D. Kovalev and I. R. Kozhevnikov ^[6], and determine in what sequence information about the dish is served in Chinese culinary names and in what familiar grammatical framework native speakers of Russian perceive this information.

Russian and Chinese are organized according to different syntactic rules, including the rules of word order. We have taken as a basis in our primary analysis of Russian and Chinese names criteria that directly affect the order of words in a phrase. The analysis of the type of syntactic connection in Russian culinary names and the component composition of Chinese culinary names allowed us to create a classification of information structures of dish names and compare units of typologically different languages.

As noted above, among Russian culinary names one can find one-word names, which, however, are usually used in the menu with various clarifying words. Among Chinese culinary names, one-component names are also found. At the same time, culinary names consisting of two hieroglyphs have a fixed order of components and can be perceived as a single whole: (h?n tun, dumplings), (ji?o zi, dumplings). Such names represent the general name of the type of dish (T). On the basis of these hieroglyphs, culinary names can be formed, indicating cooking methods, ingredient names, etc.

Multicomponent culinary names can be constructed, according to a study by E. D. Kovalev and I. R. Kozhevnikov, according to attributive, copulative and predicative models [6: 330-331]. Let's consider these models separately.

1. The attribute model

Phrases constructed according to a simple attribute model may contain an indication of the main characteristics of the dish, such as taste, shape, aroma, temperature, cooking style, and a positive assessment of it. Word order in constructions built under this model, XT or HEE (64): (su?n l? t? d?u s?, sour ?, ? sharp, potato fries); (k?i w?i lu? bo, delicious, radish). This order cannot be changed, since the definition in Chinese precedes the word being defined.

A special type are culinary names containing information about the method of cooking a dish, GI (45): (zh? m? gu, (? fry, mushrooms). Despite the fact that in the literal translation into Russian, the first hieroglyph is represented by a verb, it mainly conveys information about the quality of the product (‘fried mushrooms’) and, like any definition in Chinese, precedes the word being defined. In Russian updated phrases, as noted above, this information can be presented after the defined word.

The cooking method can also be indicated by phrases constructed according to a complex attribute model. In the first type of complex attribute structures specified information about the method of cooking HGI (28): (d?n q?ng y?ng r?u, ? pure, that is, no condiments, ? cooking, mutton), (g?n zh? l? j?, ? dry ? fry, fillet).

In the second type of structures, together with information on the method of preparation is transferred more detailed information on the composition of the meals È2ÃÈ1(3): (du? ji?o y? k?o, pickled chili, ? oven, ? fish); (x? h?ng Shi ni? d?n n?n, tomato, ? stew, beef tenderloin. In some cases, the order of the components is determined by their phonetic features. Wu Huainan argues that "the syllabic features of the Chinese language affect the composition of words, as well as the structure of phrases" ^[26]. The number of syllables in the word decreases towards the end of the name: (su?n xi?ng k?o y?, garlic (2 syllables), ? oven (1 syllable), ? (1 syllable) fish).  The word order is fixed and opposite to that accepted in Russian constructions of such an information structure.

In the third type of designs, an indication is given of the dishes in which the dish was prepared. Li Jinquan believes that nouns or nominal phrases characterizing actions (including pointing to tools and materials), but not indicating time and place, can serve as circumstances [22: 69]. Circumstances, according to the rules of Chinese grammar, often located at the beginning of the design, therefore, the order of presentation of information can be reflected by the formulas: ÏÈ1-2 (17): (sh? gu? d?u f?, pot, tofu), (sh? gu? y?ng r?u lu? bo, pot, mutton, radish).

The names indicating the dishes can rarely include an indication of the cooking method: (ti? b?n sh?o ni? r?u, tepan (a special type of roasting surface embedded in the table, common in Southeast Asia), ? roast, beef). can convey a circumstantial meaning (fried how? - on tepan). If the hieroglyph indicating the cooking method is omitted, acts as a definition (what kind of beef? – on tepan). But such names are not found in our material.

In the fourth type of structures is given an indication of the origin of the dish, the second character may indicate the type of cooking or characteristic taste: MGI (14), MOSSES (4): (y?ng zh?u ch?o f?n, Yangzhou city, ? fry, rice ?); (ch?ng q?ng li?ngmi?n, Chongqing, ? cold ? noodles). Unlike Russian culinary names, the name of the place is always at the beginning.

Russian Russian speech culture's unusual order of information presentation often leads to the fact that a verbatim translated name containing a lexeme indicating the method of cooking a dish is presented to a layman translator based on the typical Russian language model of "subject - action – predicate". Funny mistakes arise in the translations of dishes, which become the object of collecting speech deviations in the Russian segment of the Internet. Thus, (d?u b?n g?n sh?o y?, beans, ? dry, ? fry, ? fish) is translated "Beans burn fish", where beans are the non-normative plural form of a real noun, burn acquires a causative meaning, fish is understood as the accusative plural form of an animate noun appropriate in the object meaning. Other examples of incorrect translations from the online collections: (d?u ji?o hu? ch?o, ? slippery ? fry, beans) – Natural element cooks the beans (g? k?o l?i zh? f? p?i, the old way, ? oven, pork ribs) – the Ancient method seariver ribs pig (see ^[8]).        

Russian Russian translation. Such failures in the preparation of the menu indicate a simplified translation strategy: an inexperienced translator perceives the first hieroglyphs in accordance with the usual word order in Russian as an indication of the subject and translates as a noun in the nominative case, the second group of hieroglyphs is perceived as an indication of the predicate and is translated by the Russian verb, the final hieroglyphs are regarded as an object and are translated by a noun in the nominative case. the positions of the direct complement. Of course, such simplification should be avoided, since the result is a translation containing a communicatively significant error.

2. Predicative model

Formally, an insignificant part of Chinese culinary names (4) can be represented as constructions constructed according to a predicative model, where the first component indicates the producer of the action, the second – the action, the last – the ingredients or type of dish. The name of the eggplant can be interpreted as "Grandma roasts eggplants" or "Eggplants fried by grandma (more precisely, fried like grandma's)."

As mentioned above, in neutral Russian predicative constructions, the word order corresponds to the one presented, but in constructions with definitions, the word order is different ("object – action – producer of action"). The noted differences lead to the fact that inexperienced lay translators translate similar names using predicative constructions.

Predicative construction mistakenly arise in other translations of the names that contains information about methods of cooking: (l? ch?ng ji?n ji?o y? d?o, ( sausage, to meet (? productive morpheme), pepper) in a menu translated "Sausage met hot peppers"; (l? ch?ng ?i sh?ng t?i su?n, sausage, love (by productive morpheme), garlic arrows) translated "Sausage was pabila garlic". The literally translated metaphorical name, unusual for a Russian-speaking person, makes him laugh and interferes with the perception of information.

3. The copulative model

The names of dishes constructed according to the copulative model reflect the correlation of summation: the name of the whole is a synthesis of the meanings of the words included in the complex. Our material presents 3 types of copulatory complexes.

The design of the first type consist of two nouns and contain information about the ingredients È2È1 (48): (s?ng r?n y? m?, pine nuts, corn), (z? r?n y?ng r?u, cumin, mutton). Information about the main ingredient is always in the last place.

Following the accepted word order in Chinese is surprising for a Russian-speaking visitor to a Chinese restaurant. In a questionnaire conducted among native speakers of the Russian language from 17 to 75 years old (142 answers), the subjects had to answer the question how they imagine the taste of the dish "Zira with mutton" (such a translation option (z? r?n y?ng r?u) is offered in the menu of "Chufalni" in St. Petersburg): 14 people could not determine the taste of the dish, commenting: "Seasoning with mutton is strange", "As if cumin is a side dish, judging by this name"; "Strong taste of cumin without the taste of mutton", "Herbaceous meat".

The components of the name indicating the ingredients may contain clarifying characteristics, including indicating the method of preparation of one of the ingredients. A typical order of presentation of information can be reflected by the formula: È2ÃÈ1 (25): (x? h?ng Shi ch?o j? d?n, tomato, ? fry, egg ); (ji?n ji?o ch?o ni? r?u, pepper, ? fry, beef). In Chinese culinary names, unlike in Russian, the name of the side dish always comes before the name of the main ingredient.

The second type of copulatory complexes contain 3 or more nouns, the last of which always indicates the type of meals È2È1Ò (14): (x? h?ng Shi j? d?n t?ng, tomato, egg soup ?); (c?ng d? zh? r?u b?o zi, pork, green onions, baozi is a special kind of pies, steamed).

The third type consists of two or three nouns and contains information about the main ingredients of the dish and the dishes in which it was cooked. The word order in this case may be different ÏÈ1-2 (17): (sh? gu? ni? r?u mi?n, pot, beef, noodles ?), SP (4): (qi? zi b?o, eggplant, ? pot). These names correlate with attributive constructions indicating the type of dishes and cooking methods, but unlike them, information about the dishes may be at the end of the design. Russian Russian order of information submission (cf. eggplant in a pot), a literal translation of the IP constructions is impossible, since in Russian names, in this case, a prepositional case construction is required. It should be noted that literal translations were not found in our material.

Thus, the sequence of providing information in Chinese culinary names is mainly determined by grammatical requirements.

Let's present the received data in the table.

Table 2.

Information models of Chinese culinary names

The data obtained allow us to compare the information structure of culinary names in Russian and Chinese. The data is presented in table 3.

Table 3.

Differences in the order of information provision in Russian and Chinese culinary names

The data obtained allow us to draw conclusions.

Russian Russian cuisine 1) The word order in the vast majority of Chinese and Russian culinary names does not completely overlap, the Russian language presents a greater variety of types of information structures.

2) The word order in most Chinese culinary names cannot be changed, the word order in Russian constructions is not conditioned by strict grammatical requirements.

3) In Russian culinary names, information about the type of dish or the main ingredient is most often at the beginning of the culinary name, the names of additional ingredients and side dishes are always located at the end, in Chinese culinary names, the order of information is exactly the opposite.

4) In Chinese and Russian culinary names, words that describe the qualitative characteristics of dishes, as well as an indication of the place of origin of the dish, are most often at the beginning.

5) In Russian culinary names, information about dishes is most often located at the end of the name, in Chinese culinary names at the beginning.

6) The place of the lexeme indicating the cooking method is not fixed in Russian names of dishes, whereas in Chinese names it is in the middle of the culinary name.

Conclusion

Our analysis allowed us to achieve this goal and identify the most significant differences between the accepted order of information presentation in Russian and Chinese culinary names.

We found that the information structures of Chinese and Russian culinary names are very different. Russian Russian culinary names have a more fixed word order, and the lexemes indicating the main ingredients and their place of origin, cooking methods, dishes, side dishes in Chinese and Russian culinary names follow in a different order. The word order in culinary names is limited not only by grammatical rules, but also by various traditions of gastronomic nomination adopted in Russian and Chinese cultures. Even in cases where calculating does not lead to errors in the Russian menu, following other people's traditions can cause misunderstanding and laughter.

The revealed differences cause difficulties in compiling the menus of Asian restaurants by non-professional translators and in their perception by Russian-speaking customers. Piecemeal translation of names turns out to be unacceptable, and the menu compiler needs more flexibility in finding the best ways to provide information about the dish.

Based on the analysis, we will present some practical recommendations. In Russian culinary names naming Chinese dishes, it is advisable to provide information about the main ingredient or the general type of dish at the beginning, primarily in cases where inconsistent definitions are included in the names. To preserve the semantic integrity of the culinary name, the place of reference to the dishes in which the dish was prepared should be fixed at the end of the name. When indicating the method of cooking a dish, it is better to use constructions with participial phrases located after the word being defined; the use of crippled names constructed according to a predicative model cannot be considered successful. Since in both languages the words describing the qualitative characteristics of the dishes and indicating the place of origin of the ingredients are often at the beginning, this order must be followed in translation in order to preserve these details and convey a complete picture of the dish. The main recommendation is based on taking into account the differences identified during the analysis, since the exact transfer of the order of the components of the name forms a favorable perception of information about the dish and, accordingly, affects the visitor's opinion about the restaurant.