Abstract

The article represents implementation of the linguistic and cultural FOOD concept in American English (case study of Fannie Flagg’s novel “Fried Green Tomatoes at the Whistle Stop Café”). The FOOD concept is considered from the evaluation and relevance aspects. From the relevance viewpoint, the FOOD concept is arranged into the nuclear and peripheral zones. The nuclear zone of the concept is represented by the lexeme food; the peripheral zone is composed of a large number of lexical units meaning dishes, products, their taste properties, methods of cooking and eating. The lexical units composing the peripheral zone are organized in four groups according to the semantic principle: the first group includes lexemes denoting names of dishes, the second one – various food products, the third one – the lexemes signifying culinary processes and methods of cooking, and the fourth – lexical units characterizing ways of eating. The FOOD concept is verbalized in the novel by lexical units with both positive and negative connotations, which form the aspect of evaluation, expressing the attitude of the characters and the author towards food. Special attention is paid to lexical units which belong to the American culture-bound vocabulary, representing the culinary traditions of the southern states of America. Food evokes in the reader of the novel a number of associations: food is essential for human existence; it brings joy; with the help of food people take care of others and oppose the existing order, trying to bring about positive changes.

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