LINGUISTIC AND CULTURAL SPECIFICITY OF PHRASEOLOGICAL UNITS WITH A FOOD COMPONENT (ON THE EXAMPLE OF RUSSIAN NATIONAL CUISINE)

The article deals with the analysis of linguistic and cultural features phraseological units a food component in order to identify unique formulated process gastronomic culture development Russian national cuisine. authors analyze specifics including component, due influence extra factors: historical, geographical, economic, types interaction. research work reveals peculiarities worldview, character beliefs representatives which is key on formation functioning certain modern language. results drawing up thematic groups classification components such as “porridge”, “bread bakery products”, “spices”, “vegetables” are identified course study based dictionaries; frequency usage language well present reasons productivity.