Persian Food in Jean Chardin's Travel Account (۱۶۷۳-۱۶۷۷)

Analyzing the terms used in travel accounts offers a wealth of insights into what travelers seek in a destination and how they perceive and interpret new cultures. It can also open a window into a local culture's traditions, practices, and dietary customs. Also, descriptive language about the taste, texture, and aroma of a given dish can transport the readers to the destination. This study aims to identify the adjective phrases, verbs, and nouns used to describe a given dish to determine the mood and feelings of the author, and to determine if the author used evocative language or focused on technical aspects in introducing the food of a specific culture. Following the Frame-Based Terminology Theory (Faber, ۲۰۱۲) as the theory of the study, Jean Chardin's travel account as the corpus of the study is analyzed by the Sketch Engine system. It is expected that the local food leads the author to a positive mood despite the cultural differences of various world geographical areas. Also, it is anticipated that the author used evocative language to introduce new food to readers.

کلیدواژه ها:

Frame-based Terminology Theory ، Jean Chardin ، Sketch Engine software ، evocative language