Kravtsov S.M., Zhilnin A.G. Pragmonyms designating food products and dishes: national and cultural aspect (on material from Russian and French)

The study, based on a national‑cultural approach, examines Russian and French pragmonyms that name food products and dishes. The research material was selected from electronic resources http://www.ozon.ru (Russian pragmonyms) and https://www.carrefour.com (French pragmonyms). A number of methods have been applied in the course of the analysis, among them are as follows: the descriptive method, which makes it possible to classify and characterise pragmonyms; the method of componential analysis, which allows us to identify individual elements of their semantics; and the method of statistical analysis, which makes it possible to carry out a quantitative processing of the results obtained. The pragmonyms are classified from the perspective of their reference to a particular area of Russian and French culture. A quantitative analysis of pragmonyms was carried out based on the degree of representativeness in relation to a specific area of culture. The highest representativeness of Russian and French pragmonyms in the names of food products has been established.