The Lexical Field of Culinary Terms in Vietnamese

Abstract

This article aims to systematize and classify the culinary lexical field in Vietnamese, not only to clarify the relationship between language and culture but also to effectively serve teaching, dictionary compilation, translation, and interdisciplinary research. Through the analysis of five subfields: ingredients, culinary activities and methods, food – drinks, consumption, related culinary utensils, we can clearly see the systematic nature and semantic cohesion within this lexical field.