Gastronomijos srities skoliniai kaip globalėjančio pasaulio atspindys

ENThe globalization of the world, intense contacts between cultures and languages in the end of the 20th century and beginning of the 21st century have conditioned a large flow of loanwords into the Lithuanian language the users of which, like the ones of many other languages, are part of global economic and socio-cultural processes. According to studies on different languages, one of the fields having the broadest layer of new loanwords is gastronomy. The present paper relies on the 2014–2015 electronic database of new loanwords consisting of 839 loanwords and 2224 illustrative examples representing their public written and electronic use for a qualitative and quantitative analysis of 242 gastronomy-related new loanwords that were not included in Lithuanian dictionaries published before 1990 in terms of origin, semantics, trends of integration into the language system and text. The study revealed that the semantic group of the field of gastronomy is one of the two most populous groups as it encompasses nearly a third (29%) of all loanwords of the database (the other group consists of the new loanwords used for lifestyle, leisure and entertainment). Such research results support the recent growth trends of gastronomy-related loanwords observed by other researchers. This process is closely intertwined with the development of tourism discourse, increased focus on national cuisines, meals and refreshments, nutrition, possibility of sharing culinary impressions on the internet. It should be noted that in terms of origin the gastronomy-related loanwords are much more diverse than other new loanwords of Lithuanian as words are much more diverse than other new loanwords of Lithuanian as they are incorporated from a wider variety of donor languages, not only the usual lingua franca – the English language (14% of loanwords).This trend is reflected by the results of the present study and other research of not only the Lithuanian language as it is determined by the popularity of the Italian (31%), French (13%), Spanish (11%) and other cuisines exotic to Europeans (31% of loanwords). The group of gastronomy-related loanwords could be divided into several semantic subgroups: the new loanwords of food products, their types; dishes and their ingredients; drinks; names of persons engaged in food production or consumption, also restaurant types, food equipment, ways of eating, making meals. Some of the loanwords are frequent and usual, while others are used seldom and occasionally, at least for now. Culinary loanwords, just like the new loanwords in general, are dominated by the nouns (98%). The degree of their adaptation to the Lithuanian language system varies. Over 70% of gastronomy-related loanwords have an orthographic and morphologically adapted form that is completely adjusted to the Lithuanian language system and is in use, e.g. gaspačas (Sp. gazpacho). About 8% of loanwords do not have the morphologically adapted form in use, but they are adapted orthographically, e.g. someljė (Fr. sommelier). The most uncommon are the loanwords that are adapted morphologically only and do not have any other rival forms, such as cheescake’as (En. cheescake). These forms are used only on internet blogs and are not common. Nearly 20% of loanwords are used in their authentic expressions only, i.e. they do not have other forms in use. These are usually one-time names of realia outside Lithuania that perform a metalinguistic function. Even though the recent loanwords are characteristic of the variability of expression forms (e.g. fokačija, fokačia, fokača, focaccia), as a loanword becomes more widely used it usually assumes an adapted form as well.New gastronomy-related loanwords that are unfamiliar to the addressee are often incorporated into the text with a help of metalinguistic remarks. Similar trends have also been noticed by the researchers of gastronomy-related loanwords in other languages.