„Świat na talerzu”*, czyli o nazwach potraw i napojów w reportażach kulinarnych

Out of 16 culinary reportages excerpted from the travel magazine National Geographic Traveler Polska (October, 2016), 10 representing traditional African (2), South American (3), Asian (2) and European (3) cuisines have been chosen and submitted to analysis. Firstly, 96 names of traditional dishes, beverages and foodstuffs have been selected and in the second step they have been classified on the formal, semantic and pragmatic level, showing the most common mechanisms of nomination. The extensive range of texts on the one hand combined with the fact that the reportages are written by a variety of journalists and concern different countries on the other hand, provides a reliable and differentiated source material, though to some extend limited. In view of, this further investigations on bigger corpora are needed.