Linguocultural field «meat products» in gluttonic discourse: cognitive-pragmatic dimensions

The article analyzes the linguocultural field of "meat products" within gluttonic discourse, with attention focused on its cognitive and pragmatic dimensions. The research is based on literary texts. The concept of the "culinary recipe" is clarified, and its textual features, structure, and linguistic markers are examined. The lexico-semantic and communicative functions of the recipe in gluttonic discourse are identified. Particular emphasis is placed on culinary recipes embedded in literary works, which play a special role, as they reflect the culture, traditions, and customs of various peoples. It is well-known that literary authors possess the greatest capacity for conveying specific events, phenomena, and sensations. The relevance of exploring the communicative-pragmatic dimensions of the linguocultural field "meat products" in gluttonic discourse is driven by the growing interest in healthy eating. Through social media, blogs, cooking shows, literary works, and academic studies, knowledge about food has become not only easily accessible but also trendy, influencing the formation of food culture. This process has led to significant shifts in the communicative space. The popularity of meat products in Ukrainian cuisine has contributed to the emergence of literary texts that contain information about this gastronomic type of food. The representation of meat products in Ukrainian fiction is due to their importance in traditional daily life, rituals, and food culture. Meat-related nouns perform both symbolic and practical roles in literary discourse. The meat-related names identified in fiction vary in structure: Single-component (e.g., kovbasa [sausage], sosysky [sausages], pechenia [roast]); Multi-component (e.g., steak-fillet, dry-cured sausage, etc.).The linguocultural field "meat products" in modern Ukrainian is outlined, with a description of representatives of the core and peripheral zones. The study stresses that the peripheral layer of the field deserves close attention, as gastronomic elements that denote actions and processes related to the preparation and consumption of meat products form a unique cognitive and communicative-informational space, influencing the exchange of cultural information. The peripheral zone includes: Locative markers (places), Instrumentative signs (tools), Qualifiers and emotives (evaluations and emotions), Descriptors (actions / processes like fry, boil, cut, dry, smoke, stuff, spread, make, twist, buy, etc.), Objects and subjects of actions. It is found that onyms (proper names) referring to meat products are a special component of literary discourse. They serve as indicators of the cultural state of society, activating psychophysiological and psychomental fragments of ethnic consciousness, making the study of their linguistic features especially significant.