The Phenomenon of Synergy in the Development of French Gastronomy and Gastronomic Literature

French gastronomy is a significant aspect of French life, combining culture and language, providing plenty food for thought and analysis on their interaction, interpenetration, and mutual influence. In this article, the author proposes to consider the phenomenon of synergy in the development of French gastronomy and gastronomic literature. The gastronomic tradition in France developed not only as a culinary art, but also thanks in large part to the works of culinary critics and the literary works of chefs themselves. The article diachronically examines national characteristics and the broad genre palette of this interaction. Language captured culinary ideas, methods, and knowledge, transmitted and disseminated them through intellectual literary forms, and cemented them in the national consciousness. The empirical material for this article includes cookbooks, philosophical works, works by chefs and literary critics, and journalistic materials from the printed press, which have not previously been published in Russian and are unfamiliar to Russian readers, which determines the novelty of this study. The methodological framework of the work relies on an interdisciplinary approach and incorporates a range of scientific methods, including contextual-interpretive analysis, historical description, a diachronic approach, cultural-background interpretation, and an axiological method related to the study of culture as a set of values. The relevance of the topic stems from the linguistic and cultural focus of the study: the French gastronomic tradition has been understudied from a linguistic perspective. At the same time, gastronomic discourse in France is socially significant, embodying value-oriented categories of interest to researchers in various fields of the humanities.

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