REFLECTION OF THE NATIONAL CULTURE OF THE FRENCH PEOPLE IN PHRASEOLOGICAL UNITS WITH A GASTRONOMIC COMPONENT

Abstract

The article considers the connection between the language and culture of the French people, analyzes the two-way nature of this connection, shows the importance of researching the national character traits of the people to reveal their mentality. The article is devoted to the analysis of the relationship between gastronomy which is an integral part of culture and phraseology which characterizes a certain language. It is the combined study of these concepts that allows to determine the peculiarities of the formation and development of the culture of the French people as a whole. The article also defines the main concepts used in the research - such as "language", "culture", "phraseology", "phraseology with a gastronomic component". The article also provides a general description of French cuisine, defines the list of products that are particularly popular among the French people. In this connection, it has been established that the most widespread phraseological units in the French language are the phraseological units with gastronomic component which are related to food. The article also provides examples of phraseological units with a gastronomic component, based on the classification of phraseological units proposed by the scientist O. Lapinina according to the subject-concept relationship. Among the researched phraseological units there are expressions representing food products of animal and plant origin (namely, meat and meat products;vegetables and greens); names of flavorings, seasonings and raw materials; names of ready meals); gastronomic components for designation of alcoholic, low-alcohol and non-alcoholic drinks. In addition, the article analyzes the history of the origin of individual phraseological units with a gastronomic component and what underlies the formation of these phraseological units. As a result of the study, it has been concluded that the most common criteria used for the formation of phraseological units with a gastronomic component are, in particular, the following: laws of biology - description of the behavior of certain animals or features of plant development, habits and traditions of the people at a certain historical stage, characteristic features of their life, food preferences, etc. The article also identifies potential areas of application of research results to other social sciences.