PRZENOŚNE ZNACZENIA TERMINÓW KULINARNYCH W JĘZYKU POLSKIM I FRANCUSKIM
FIGURATIVE MEANINGS OF CULINARY TERMS IN POLISH AND FRENCH
Author(s): Anna BochnakowaContributor(s): Monika Czarnecka (Translator)
Subject(s): Lexis, Comparative Linguistics, Sociolinguistics, Western Slavic Languages
Published by: Dom Wydawniczy ELIPSA
Keywords: culinary terms; metaphors; Polish language; French language;
Summary/Abstract: This article provides an overview of some examples of the figurative use of culinary terms in contemporary Polish and French. Words, phrases, and expressions in both languages contain commonly known culinary terms (e.g. Polish: kapuśniaczek, odgrzewane kotlety, wiedzieć, gdzie leżą konfitury, French: nouille, patate chaude, mettre du beurre dans les epinards) and are mostly used in colloquial language. A comparison of selected examples in both languages in terms of structure and meaning is presented. For some, it has been possible to explain the basis of the metaphor’s origin.
Journal: Poradnik Językowy
- Issue Year: 2023
- Issue No: 10
- Page Range: 84-93
- Page Count: 10
- Language: Polish