ESPANHOL COM FINS PROFISSIONAIS/ESPECÍFICOS: O LÉXICO DA ALIMENTAÇÃO PAN-HISPÂNICA E SUA POSSÍVEL APLICAÇÃO DIDÁTICA NAS AULAS DE GASTRONOMIA

Abstract

Panhispanic Gastronomical Spanish (PGS) is a broad and yet not very disseminated topic in studies of vocabulary and culture of countries which have Spanish as their language. It involves morphological, syntactic, semantic and multicultural aspects. On this foundation, re-evaluating the new aspects of the term panhispanic during the 21st century and taking Gastronomy as a social and applied science, this investigation reflects, reasons and proposes a discussion on the panhispanic food vocabulary in teaching Spanish for Professional/Specific Purposes, from a dialogue between applied linguistics (AL) and disciplines such as food anthropology, ethnography, cognitive linguistics (lexical-semantic aspects), corpus linguistics and methodologies for teaching Spanish. It is understood that AL is empirical, explanatory, objective, political and social. It is a subject of study that problematizes ideas and attempts to solve them in an inter, multi and cross-disciplinary fashion. Regarding lexical studies present in teaching for specialized languages, AL has brought up important discussions, giving little visibility to semantics and to the extra linguistic context for the construction of meaning. For this reason, triangulation of theories in the theoretical foundation, favors the study’s methodological approach. A mixed method with qualitative and quantitative criteria has been applied by making use of inferential statistics and information saturation point. In this respect, the research is defined as exploratory, since it has exhausted the largest number of means of realization of the topic through experiences (teaching, studying, sensory and multimodal) and inspections, due the lack of reference studies on PGS. The qualitative study has been based on ethnography (participating observation and digital technique), presenting a lexicalethnographical report as a result. On the other hand, for the quantitative study the research methodology has been broken up into three periods classified as pre-corpus, PGS-corpus and post-corpus. By use of the digital tool Sketch Engine and a corpus with instructional (cooking recipes) and expositional-informational (articles) texts taken from the internet involving five gastronomic zones (south America, Caribbean, Central America, Spain and Equatorial Guinea), a glossary sketch has been made titled Panhispanic Gastronomical Glossary (PGG) that includes 1343 entries (drinks, sweets/desserts and widespread typical dishes). To finalize, as a solution to the lack of audiovisual material on the food vocabulary in courses of gastronomy, nutrition and tourism, videos on the twenty one countries with the simple and composed prototypical names are offered to the scientific community.