Year: 2025
Type: dissertation
Abstract: This study explores the dialectal variations of food-related terms across the Spanish-speaking world, emphasizing their multilingual etymological origins. Using etymological dictionaries and sociolinguistic sources, the study categorizes food-related lexical variants into five main root language groups: Arabic/Afro-Asiatic/European, Pre-Columbian Caribbean, Mesoamerican, South American, and unknown or unique origins. The findings represent the persistence of Indigenous influence, the impact of Arabic on Peninsular Spanish, the development of Spanish from Latin, and the role of analogy and adaptation in naming unfamiliar items, illustrating the dynamic and complex relationship between language, culture, and history.
Author: Muccino, Dylan
Institution: University of Tennessee at Chattanooga
Language: English
Subfield: Language and Linguistics
Field: Arts and Humanities
Domain: Social Sciences
Open Access status: green
OpenAlex ID: W7065097462
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