LINGUISTIC AND CULTURAL SPECIFICITY OF PHRASEOLOGICAL UNITS WITH A FOOD COMPONENT (ON THE EXAMPLE OF RUSSIAN NATIONAL CUISINE)

Abstract

The article deals with the analysis of the linguistic and cultural features of phraseological units with a food component in order to identify the unique features formulated in the process of the gastronomic culture development of Russian national cuisine. The authors analyze the specifics of phraseological units including a food component, due to the influence of extra linguistic factors: historical, geographical, economic, cultural and linguistic types of interaction. The research work reveals the peculiarities of the worldview, character and beliefs of the Russian representatives which is the key influence on the formation and functioning of certain phraseological units with a food component in the modern Russian language. The research work results in drawing up thematic groups classification of phraseological units with food components such as “porridge”, “bread and bakery products”, “spices”, “vegetables” which are identified in the course of study based on Russian phraseological dictionaries; the authors analyze the frequency of phraseological units usage with identified components in the modern Russian language as well present the reasons of the certain food components productivity.