Working with neologisms in Spanish teaching: the language of gastronomic dishes

• Autor(a) principal: Moreira, Glauber Lima
• Data de Publicação: 2017
• Outros Autores: Costa, Lucimara Alves, França, Fabiana da Silva
• Tipo de documento: Artigo
• Idioma: spa
• Título da fonte: Revista Entretextos
• Texto Completo: https://ojs.uel.br/revistas/uel/index.php/entretextos/article/view/30196
• topic: Neologism; Lexicon; Gastronomy; Dictionary; Spanish language learning; Neologismo; Léxico; Gastronomía; Diccionario; Aprendizaje de español.; Neologismo; Léxico; Gastronomia; Dicionário; Ensino de espanhol

Investigations on foreign languages (FL) have reached considerable advances within the past few years, mainly in the research field of methodologies directed to the development of lectures in spanish language to foreign students. However, these students still face several difficulties during the process of teachinglearning a foreign language, including learning basic vocabulary of the foreign language. One example of this are the words related to gastronomy which represent a significant chalenge to the non-native learner, because within this lexical field, there is a wide variety of dishes names that, many times, are secondary neologisms, which means, there are distinct denominations to a known concept, once there is already a former denomination with a primary motivation (SAGER, 1993). Therefore, our aim is to analyze the neologisms found in gastronomic menus of spanish restaurants and how they are categorized. Therefore, in this study, it is proven, through some entries, that dictionaries do not provide existing neologisms to their users.