NOMINATION MECHANISMS OF SELECTED NAMES OF REGIONAL DISHES AND THEIR VEGANIZED COUNTERPARTS IN PAWEŁ OCHMAN’S BOOK ROŚLINNA KUCHNIA REGIONALNA – A COMPARATIVE ANALYSIS

Abstract

The purpose of this article is to compare the types of nomination mechanisms for the names of regional dishes and their veganized counterparts on the basis of onymic material excerpted from Paweł Ochman’s book titled Roślinna kuchnia regionalna. The dishes in this publication bear two names: a regional one and a new one, veganized by the author. The lexis under scrutiny comprises 116 names assigned to 58 dishes. The analysis includes names from the regions of southern Poland. The background to the study includes a characterization of current trends in Polish regional cuisine and an outline of the problem of naming vegan dishes. The article also explains the concept of veganization and discusses some trends and differences in the nomination processes of selected names. The analysis of the results reveals that the procedure of veganization of names does not serve the pur­pose of the author’s eradication of cultural heritage, but has a threefold function, namely identify­ing the designator, individualizing the object of extralinguistic reality and its classification as well as symbolizing the relationship between the individual object and its onimic context. The activities that the author book titled Roślinna kuchnia regionalna undertakes are a way to popularize regional dishes by making them accessible to a wider community.