The Vocabulary of Traditional Dishes of the Regions of Spain, which has a Foreign Language Origin.

Pshenichnikova Angelina Yur'evna Postgraduate student, Assistant, Department of Comparative and Typological Linguistics, Peoples' Friendship University of Russia 117198, Russia, g. Moscow, ul. Miklukho-Maklaya, 6 angelina82@mail.ru Other publications by this author

Introduction In the modern world, 450 million people in the world speak Spanish, so Spanish is the second most common language after English.

The Spanish language has a wide territorial variability, which determines the inter-variant national and cultural specifics of communication [Firsova, 2021: 176]. The objectives of this work are to establish the interrelationships of the origin of the vocabulary of traditional dishes of the regions of Spain with the vocabulary of similar dishes of Latin American countries.

        Theoretical basisOur work is based on the works of domestic and foreign linguists, such as Anna Vezhbitskaya, V.S. Vinogradov, G.V. Stepanov: "This area (Spain and Latin America), as an object of linguistic research of the problem of variability, is a unique phenomenon.

   The length of the Spanish-speaking American territories from north to south alone is over 12 million km (by air); the total area of the neo-Spanish zone is determined at 10.5 million square kilometers [Stepanov, 2021:5], etc. On the basis of the Peoples' Friendship University of Russia, a methodology has developed, based on the works of such domestic linguists as N.M. Firsova [Firsova, 2011; Firsova 2021], O.S. Chesnokova: "The world of the Spanish language today is 470 million Spanish speakers, original forms of culture and mentality, national and regional forms of speech. Variation in space is an integral form of the existence of the Spanish language, and its comprehension is a constant of scientific search in romanistics" [Chesnokova, 2021: 4].

Linguistic and cultural features of the national variants of the Spanish language are found in the works of E.V. Shcherbakova (features of the Nicaraguan national variant) [Shcherbakova, 2008], Z.N. Ignashina (features of the Cuban national variant) [Ignashina, 2021], E.A. Pleukhova and A.N. Kulikovskaya (Spanish of the Dominican Republic) [Pleukhova, Kulikovskaya, 2017 ] and others . For example, Z.N. Ignashina's dissertation research is devoted to the analysis of the national-cultural peculiarity of the functioning of the Cuban national variant of the language at all levels of the language system. E.V. Shcherbakova in her dissertation research comprehensively approaches the study of lexico-grammatical and culturological features of the Nicaraguan national variant of the Spanish language. E.A. Pleukhova and A.N. Kulikovskaya in their scientific work The specific features of the national variant of the Spanish tongue in the Dominican Republic, which are manifested at the phonetic, morphological and syntactic levels, are considered.

The founder of Russian Latin American studies is G.V. Stepanov. This scientist developed a number of basic general theoretical provisions based on the material of the Spanish language. For example, the problem of language variability was discovered. On the basis of the Spanish language, the scientist developed the concept of a national variant, which means "such forms of national speech that do not reveal sharp structural differences, but at the same time acquire autonomy, supported and realized within each national community" [Stepanov, 2021: 328].

G.V. Stepanov defines the sociolinguistic status of the Spanish language in Latin America as the national variant of the Spanish language.

 V.S. Vinogradov identifies 6 main types of realities in his textbook "Lexicology of the Spanish language" [Vinogradov, 2001: 104-111]:- household (housing, clothing and headgear, food and beverages, types of work and occupations, banknotes, musical instruments, folk dances and songs, folk festivals, games, appeals);

- ethnographic and mythological (ethnic and social communities and their representatives, deities, fairy-tale creatures);

- natural realities (animals and plants, landscape, landscape);

- realities of the state-administrative structure and public life (administrative units and state institutions, public organizations, industrial and agricultural enterprises, main military units and ranks);- onomastic realities (anthroponyms, toponyms, names of literary heroes, names of museums, theaters, palaces, restaurants, shops, etc.);

- associative realities (vegetative symbols, animalistic symbols, color symbols, folklore, historical and literary-book allusions).

 The main part1. Indigenisms

Spain / Espa?a, officially the Kingdom of Spain / Reino de Espana is a transcontinental sovereign state in Southern Europe, having part of the territories in Africa.

For centuries, there have been many hypotheses about the etymology of the country's name. It is believed that it comes from the Roman toponym Hispania, the origin of which remains unclear to the end, although it is documented that the Phoenicians and Carthaginians called the region Spania.

The lexical corpus of the Spanish language has been formed for centuries not only on the basis of Latin, but also due to other language contacts with Iberians, Basques, Phoenicians, Greeks, Celts, Arabs. In 1492, the Spaniards discovered America, which caused the contacts of the Spanish language with various Indian languages. The Spanish dictionary is significantly enriched by indigenisms / indigenismos – words that have entered the Spanish language from Native American languages.

The American continent was inhabited by numerous Indian tribes and peoples who spoke a variety of languages and dialects. The lack of ties and contacts between these peoples has led to the emergence of territorial differences.  Not all territorial dialects have been well studied for various reasons, so there are different classifications in linguistics.    There are a number of studies of dialectological studies in Spanish-American studies, for example, the works of R.H. Cuervo (Cuervo 1867), P. Henriques Urena, T. Navarro (Navarro Tomas 1948), U. Toscano Mateus (Toscano Mateus 1953), P.M. Benvenutto Murreta (Benvenutto Murieta 1936). In these studies, special attention is paid to the issues of history, the history of language, the geography of the spread of the studied phenomena, culture. In our work, we will adhere to the classification of Pedro Henriques Urena, which presents the largest number of indigenisms that have influenced the Spanish language. P. Henriquez Ure?a is the first Spanish-American dialectologist who outlined the classification of dialects by zones on the scale of the entire American range (Henriquez Ure?a, 2003: 357-390).

He proposed to divide the linguistic zone of the Spanish language into five broad zones:

1.        Nahuatl - southwest USA, Mexico and Central America. Classical Nahuatl is a variety of Nahuatl that served as the lingua franca in the valley of Mexico and in Central Mexico before the Spanish conquest of America.

2.        Taino - Cuba, Puerto Rico, the Dominican Republic, the coast of Venezuela and the northern part of Colombia. Taino is a group of Native American languages in Cuba, Haiti, Jamaica and Puerto Rico, and the Bahamas.

3. Quechua - Andean zone of Venezuela, central and western zones of Colombia, Ecuador, Argentina, Peru, Bolivia and northern Chile. The Quechuamara are a group of Native American peoples who speak the Quechua and Aymara languages. Quechua is the language of the ancient Inca state in Peru.

4.        Araucano - Chile. The Araucanians, Mapuche (mapuche – "people of the earth") are an Indian people in Chile and Argentina, speaking an isolated Araucanian language.

5. Guarani - Argentina, Uruguay, Paraguay and southeastern Bolivia. Guarani is a group of Native American peoples in South America who speak the Guarani language. 2. The realities of the state-administrative structure

Administrative divisions.

Administratively , Spain is divided into 17 autonomous communities / comunidad autonoma and 2 autonomous cities / with iudades autonomas:Table 1.

N

In our study, we will look at the Canary and Balearic regions, the Andalusia region and the Cantabria region.

3. Everyday realities3.1. Gastronomy of the Canary and Balearic regions

The connection between Spain and Peru runs from the beginning of the discovery of the continent of America X.

Columbus. In Peru, the most ancient civilizations are known, including well-developed agriculture and cooking. The country, along with Chile and Bolivia, is also the birthplace of potatoes, while Spain is the first country in Europe to plant potatoes brought from Peru. In Spain, in the Canary Islands (the official language is Spanish) and the Balearics (the official languages are Catalan and Spanish), the dish papas arrugas ‘shriveled potatoes’ / papas arrugas has been popular for a long time. The papa lexeme comes from the Quechua language. And the dish itself is popular in the Canary Islands under another name papa arrugada – potatoes steamed in salt water – this is how the Dictionary of the Spanish Royal Academy registers this lexeme (www.rae.es ). In the dictionary of M. Moliner – papas– food made from flour of any kind, especially with milk [M. Moliner, 1986: 627].

A. Vezhbitskaya in her works mentioned the close connection "between the life of society and the vocabulary of the language it speaks. This applies equally to the inner and outer side of life. An obvious example from the visible, material sphere can be food… Obviously, such words can tell us something about the customs of these peoples related to food and drink" [Vezhbitskaya, 2001: 14].

One of the oldest Canarian desserts is frangollo / frangoyo – a Latin lexeme designates a dessert with banana filling. Distributed in Cuba and Puerto Rico (www.rae.es ). The recipe was imported by migrants from America and the Antilles in the middle of the last century, but a similar recipe has been mentioned in documents since the 17th century. The f rangollo token has its distribution and significance in various Latin American countries. Frangollo / frangoyo in the Canary Islands is 1) (With anarias) boiled corn with milk; in Cuba and Puerto Rico it is 2) (Cuba, Puerto Rico) dried dessert of green sycamore (crushed); in Peru it is 3) (Per?) mash / revoltijo of lamb or beef tripe; in Argentina, it's 4)  (Argentina) stewed corn / locro (M. Moliner, 1986: 620).

3.2. Gastronomy of the Andalusia region

Since ancient times, many Spaniards, Italians and other migrants have been rushing to Argentina, so Argentina is "a migrant country whose population was formed under the influence of mass European immigration and absorbed the traditions of many peoples, which left an imprint on the culture, way of life, customs and customs of Argentines" (Countries and Peoples, 1983: 160).

Alfajores/ alfajores (cookies) is of Arabic origin. From the Arabic "al-hasu" - (Argentina) – a sweet mass of cassava flour, pineapple and ginger (M. Moliner, 1986: 127). Many borrowed Arabic words denoting food products have not only become firmly established in the active vocabulary of European languages, but have also been fixed in them for a long time. Alfajores first appeared in Spain during the time of Al-Andalus. During the Spanish conquests, it was brought to America, where it took root so much that the Argentines consider this dish their invention. The Dictionary of the Spanish Royal Academy defines the lexeme alfajores as – sweets consisting of two thin slices of dough connected to each other with a sweet filling, sometimes covered with chocolate, meringue (Argentina, Chile, Colombia, Ecuador, Peru, Paraguay, Uruguay and Venecula) (www.rae.es ).

The national food of the Argentines is fried meat. In the Galicia region, the churrasco dish is very popular – meat fried on a spit (www.rae.es ), imported by the Spanish conquistadors from America. Churrasco – (Argentina) – a piece of grilled meat [M. Moliner, 1986: 620].

3.3 Gastronomy of the Cantabria regionThe Cocido monta?es dish is a very popular dish of the Cantabria region of Spain, cooked in a saucepan or clay pot from meat, maize / maiz – corn the origin of the word from mahis of the Taino language, yucca / yuca – also came from the Taino language, potatoes / papa, bacon or morcilla– black pudding, vegetables and legumes – beans / frijol, jud?a, poroto.

Jud?o is an annual legume plant bearing elongated fruits and kidney–shaped seeds of various colors depending on the variety (there is no certainty that the meaning of jud?a comes from jud?o/ Jew) [M. Moliner, 1986: 19]. Beans are the main ingredient of this dish, it was imported to Spain from Latin America. The poroto lexeme comes from the Quechua language (purutu) – in Argentina, Bolivia, Ecuador, Peru and Uruguay – 1) legume plant; 2) legume fruits; 3) bean stew (www.rae.es ). The M. Moliner dictionary describes the preparation of cocido (olla / pot) – a typical stew of Spain, which was and remains in many places the main dish for lunch. The dish is made from chickpeas, meat, bacon, and sometimes chicken, black pudding, chorizo and vegetables, especially cabbage. Soup is prepared from the broth, which is served on the first course, then chickpeas and meat are served either together or separately from the soup[M. Moliner, 1986: 620].

4 A popular festive dish of Latin America, which came from Spain. Everyday realities/folk non-religious holidaysIn our article we give an example of the "reverse" transition of a popular holiday dish of Spain, firmly rooted in Cuba and some other Latin American countries.

  From a historical point of view, the relations between Spain and Cuba have always played an important role in many linguistic processes. The mixing of nationalities created prerequisites for the richness of cultures, characters, and national cuisine [Ignashina, 2021: 102-103].

In Cuba, for the New Year / A?o Nuevo (1 January), it is customary to cook Lechon Asado / Lech?n Asado (Fried pig) – of Spanish origin – fried piglet fed with mother's milk - Dictionary of the Spanish Royal Academy. It is also a popular dish of Spain. In the villages, pork is cooked on a spit. They are slaughtered in the morning and gutted. The piglet is cooked on a spit for 4 to 8 hours. Before eating, the meat is watered with Mojito sauce / Mojito consisting of sour orange juice (naranja agria), lime (lim?n) with crushed garlic and salt. Naranja (from Arabic naranj, from Persian narang) and lim?n (from Arabic leymun, from Persian limun) are lexemes of Arabic origin. Perhaps the name of the Mojito sauce takes its name from the Mojito cocktail popular in Cuba – an original Cuban drink made from rum, lemon juice, water, ice, sugar, and decorated with a sprig of mint (www.rae.es ). Piglet meat is served with a side dish vianda – (French origin) edible fruits and tubers, such as sweet potatoes, yucca, malanga, banana, served in stewed form – this is how the Dictionary of the Spanish Royal Academy registers this lexeme (www.rae.es ).

Table 2.Regionalisms and variationisms:

The name of Spanish dishes is a reflection of the life of this language for a long time.

Since the period of Spain's conquest of Latin American countries and the planting of its culture and religion there, elements of the culture and way of life of indigenous peoples living in South America since ancient times have been borrowed: ma?z, yuca. All borrowings are reflected in table 2.

 There was also an impact on Cuba, for example, the territorial proximity of Haiti and French-speaking Louisiana. An example of such borrowing was the gallicism vianda. 

The period of Arab domination in the south of Spain left the Spanish language with many loanwords in the field of food vocabulary, for example, naranja, lim?n, and dishes, for example, such a dish as alfajores. During the Spanish conquests, alfajores was brought to America, where it took root there so much that the Argentines consider this dish their invention (multi-stage borrowing).

 For example, there is another feature of the frangollo dish: this dish is common not only in Cuba and Puerto Rico, but also in some other Latin American countries, which has its own territorial and lexical features (regionalisms and variantism): frangollo – (Argentina) locro - stewed corn; - (Per?) revoltijo- porridge, a mess. *Locro – there is no information about the exact meaning of the dish; the gastronomic term locro originates from the Quechua language. In the myths of the Quechua peoples, the locro dish was given by the gods to people. In some arid and cold areas, the Indians added papa chu?o / chunyo potatoes to the dish – the lexeme comes from the Quechua language and translates as peeled and sun-dried potatoes. In Bolivia and Peru, it is a potato devoid of moisture, often used in the Creole cuisine of the Andean regions (www.rae.es ).

The vocabulary of Indian origin, which came from Peru, speaks of the strong influence of the Quechua language on her: papas arrugas. The churrasco dish, which came from Argentina to Spain, has its origin in the Tupi-Guarani languages that lived in Argentina and influenced the vocabulary of various dishes of the country.

Conclusions The appeal to the Spanish language and culture is relevant due to the growing interest in this language around the world.

And the topic of national cuisine from the point of view of the origin of vocabulary is an insufficiently studied area. The disclosure of the linguistic and cultural uniqueness of the vocabulary of the national variants of the Spanish language will allow you to learn even more deeply about the history and culture of Spain, Peru, Argentina and Cuba. 

 The vocabulary of the national cuisine considered in this work is one of the fragments, along with the rest, that are part of the linguistic picture of the world of Spaniards, Peruvians, Argentines and Cubans.

The vocabulary of traditional Spanish dishes, represented by such groups as Arabisms, Gallicisms, Latinisms, indigenisms, regionalisms and varianisms, is marked by their different origins. Spanish in Latin American countries can be defined as the national version of the Spanish language. Spanish in Latin America has the status of the official language. Along with the Spanish official language, Quechua and Aymara have the status of the state language in the countries of Peru and Bolivia, which is reflected in the national and cultural specifics of the Spanish language (see Table 2). In the countries we are considering, Peru, Argentina and Cuba, the Spanish language, of course, has its own peculiarities, the interrelation of this vocabulary by origin and use is visible.

In the article, we analyzed the vocabulary of dishes by origin, showed the influence of various linguistic factors on it. The lexical level of the language reflects the impact of historical and cultural and ideological factors on it: indigenisms, Arabisms, Latinisms, gallicisms, borrowings, syncretism of cultures, historical factors reflect the development of the lexical system of national variants of the Spanish language both under the influence of objective factors and under the influence of factors of natural language development.