WIE <em>MACHT</em> MAN <em>EINEN NAMEN</em> IN DER KOCHKUNST? – ZUR ANALYSE DER NOMINATIONSPROZESSE IM KULINARISCHEN (AM BEISPIEL DER DEUTSCHEN BEZEICHNUNGEN FÜR EISDESSERTS)

Apstrakt

The paper analyses the process of giving names within the sphere of cuisine, on the basis of the names of various kinds of sundae. The linguistic material was collected from recipes and includes about 600 units. The starting point for the analysis is the thesis about a close relation of giving names within the given area with a cuisine act. On the example of names, we point out various types of motivation and naming motives which are reflected within the analysed material. Moreover, the derivation typology concerning the analysed lexical group is presented.