Sintagme folosite în denumirea alimentelor

This study examines the evolution of Romanian gastronomic vocabulary, emphasizing its continuous transformation under the influence of changing culinary practices and foreign cuisines. Over time, Romanian culinary terminology has incorporated significant lexical influences from Turkish, Greek, French, Italian, English, German, Spanish, and Asian cuisines. In addition to numerous simple, derived, and compound lexical items, a wide range of multiword expressions naming traditional and regional dishes has entered common usage. The article aims to classify these gastronomic expressions according to their historical development and structural characteristics. The analysis is based on a corpus consisting of restaurant menus, cookbooks, and culinary blogs, illustrating how these discourse genres contribute to the circulation of both traditional and newly coined gastronomic terms. The study argues that food functions not only as a cultural product but also as a semiotic system reflected in language.