Culinary travels may be understood literally as a trip to another place to gain some knowledge about the culture, also culinary culture. It may also be a metaphor used in advertisements or culinary reviews for the description of restaurants’ offer. Communicating food and restaurants in terms of culinary travel is explored in the article on the basis of Warsaw restaurants’ advertisements and reviews. Three directions of these culinary travels may be indicated: foreign/exotic, traditional Polish and Warsaw. Foreign travels mean the possibility of tasting the local cuisine and knowing its rules, as well as understanding other elements of the culture (folk art, language, music, clothes). Traditional Polish travels take consumers to the world of well-known tastes, often in modern version, and to the atmosphere of a mountain cottage or a country tavern. Warsaw travels mean not only tasting local dishes but also the availability of fashionable and popular places. Consumers taken on these travels are promised culinary experiences as well as other various cultural experiences.
The basic requirement for international professional communication is a precise expression and a harmonized multilingual terminology of the domain. The author treats the possibility of establishing such a system of terms in the field of slaughtering meat, its culinary preparation and the preparation of dishes at the base of meat. The aim is to create a French-Slovak system of terms used in the field of gastronomy previously envisaged. Resources can be divided into several groups: recipe books, culinary dictionaries and encyclopaedic works, research, manuals, standards and codes, etc. The research provides not only partially harmonized terminology, but also shows a number of specific semantic and terminological inconsistencies, as well as suggestions for their solution. The various methods and processes necessary to delineate the subject, to create systems of terms and to harmonize terminology will be attempted. At the end, a critical evaluation of results will be proposed from the point of view of confirming or rebutting assumptions about the harmonization and equivalence of the terminology being addressed.
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