The paper addresses the issues of arranging culinary names in the English, Russian and French languages and cultures into interethnic linguocultural model of culinary names. The undertaken research explores the subject from the linguocultural perspective. Cultural linguistics (Rus. lingvokulturologia) is a multidisciplinary area of research which combines methodologies of related fields. It is primarily concerned with the interaction and relationship between language and culture on different levels of analysis.
The interplay between language and culture is multi-faceted. Language is considered a constituent element and a pivotal phenomenon of a people’s culture. Simultaneously, culture is encoded in and communicated through the national language. Therefore, language should not be studied separately from culture [Leonova, Abdol, 2018: 125].
Culture is a semiotic system which has the ability to transfer information. Its main function is the one of collective memory, which is characterized by accumulation [Lotman, 1993: 327]. Literary texts can be regarded as depositaries of culture. In literary texts, culture is presented through a variety of manifestations. Apart from information about national history, geography, economics, customs and traditions etc., they also contain a lot of valuable information about culture-specific elements, also known as realia. In linguistics, realia can be understood as both objects of reality and the names of these objects. The proposed research deals with one type of realia, namely culinary dishes.
The article observes the description of interethnic linguocultural model of culinary names (Russian, English and French), which are considered national for each culture under analysis. Its main criteria are revealed: zone organization (core (national culinary names), intervening layer (intervening culinary names) and periphery (historisms, archaisms, limited peripheral culinary names)); mobility, interpenetration of lexical units from one culture into another. Bidirectional movement is observed inside the cultures: peripheral culinary names may become intervening culinary names and vice versa.