|Opis:||Today's international culinary lexicon is the result of continuous communication processes and mutual relations between the cultures of nations, which have mutually exchanged knowledge and experience in all periods of history.
The history of culinary art is linked to the history of contacts between persons and nations, in which – some to a greater and others to a smaller extent – they became acquainted and borrowed each other's foods, dishes, nutrition habits, methods of food preparation, etc. And together with these they also borrowed the names given to them. The contacts between speakers of different languages and their mutual influencing thus allowed for changes in the lexical composition of individual languages, and ultimately enabled them to come closer to one another. All of this is also reflected in the lexicon of culinary art, which, one can say, is internationalised.
The objective of this thesis was to identify the internationalisms found in the specialised language of culinary art and research them in more detail. The term internationalism can be understood to mean equivalent and formally congruent interlingual units with a common etymology, which are to be found in at least three modern languages belonging to at least two language groups. The comparative languages were Slovene, German, Italian, French and English.
In collecting and analysing internationalisms, I limited myself to the lexical level, i.e. to lexical internationalisms or interlexemes.
The analysed corpus comprises 506 internationalisms collected on the basis of primary sources, dictionaries and reference books. A quantitative analysis showed that, according to strict criteria, only 4 interlexemes are entirely congruent and equivalent; if we disregard writing with a capital letter in German, there are 64 such interlexemes. In at least three languages there are 170 congruent and equivalent interlexemes, and 259 – due to the expression plane – in less than three languages. I found 13 false friends.|