ON SELECTION AND PRESENTATION OF GASTRONOMIC VOCABULARY IN LEXICAL MINIMA OF RUSSIAN AS A FOREIGN LANGUAGE

Abstract

. The article reveals a problem of representation of gastronomic vocabulary in the “Lexical Minima of Russian as a foreign language”. The Minima of Elementary, Basic, I / В1 and II / В2 Certification Levels of general Russian language proficiency were selected as the material for the study. It was found that all gastronomic vocabulary in the Minima is categorised into three thematic groups: “Catering”, “Food” and “Products”. The article analyzes in detail the thematic group “Catering”, in which the authors identify six lexical and semantic groups. The main research objective of this article is to describe the methodological problems that can lead to a violation of the linguodidactic principles of demonstrating gastronyms in the available lexical Minima. The authors note the inconsistency of the principles of presentation in the Minimа of the lexicon of the thematic group “Catering”. In particular, these are: 1) non-optimal model of polysemic words representation; 2) insufficient representation of derivatives; 3) absence of lexemes, the high frequency of which is confirmed by corpus data; 4) inconsistent paradigmatic illustration; 5) unreasonable consideration of different words within one dictionary rubric; 6) duplication of international words in the Minimа by simple transliteration.