Географічні кулінароніми як невід’ємний компонент міжкультурної комунікації / Geographical culinary onyms as an integral component of intercultural communication

Culinary vocabulary has long attracted the attention of scholars. It has been described by nutritionists and dialectologists, linguists have examined such words in literary tests, and culinary discourse has filled cookbooks that discuss traditional food culture and the peculiarities of food preparation. After all, the art of cooking is an integral part of national art, national culture, which differs from nation to nation. But the modern globalization of the world has allowed us to get acquainted with the culinary tastes and dishes of different peoples, and to consume these food masterpieces not only in foreign restaurants, but also in Ukraine. Among the dishes, there are those that are named after the chef who first invented and prepared them. However, the names of dishes can preserve not only the author, but also the name of the place where it is consumed, where it is a national product, that is, the names of cities, countries, continents, bodies of water, that is, geographical onyms. Such culinary adverbs have not yet been the subject of special linguistic research, so we believe that such material will attract the attention of readers. The source base of the work was cookbooks written by famous chefs, textbooks on culinary ethnology, and menus of some catering establishments. Using such vocabulary, which contains geographical culinary terms, contributes to the expansion of intercultural communication, facilitates the acquisition of special words, and brings together people from different language groups who not only learn the names of dishes, but can also taste them in appropriate catering establishments or privately with friends. Such vocabulary is an interesting and necessary material in Ukrainian as a foreign language classes. It not only enriches the vocabulary of a foreigner, but also produces intercultural communication in the educational process.