IRISHISMS IN THE USE OF TOURISM DISCOURSE: GASTRONOMY

Abstract

The article examines Irishisms that are actively used in tourism discourse, particularly in the context of gastronomic tourism. It analyzes the impact of Irish gastronomy on the formation of Ireland’s cultural image and its role in attracting tourists. Traditional dishes, beverages, and cultural practices were a focus of our attention, especially the way they are integrated into the modern tourist experience. The article discusses gastronomic events organized by the Irish Tourism Association Fáilte Ireland, including festivals, tastings, workshops, competitions, and educational seminars, and their significance for promoting local culinary heritage. The article also explores how gastronomic terms and Irishisms are utilized in social media and blogs, contributing to the formation of a community around Irish culture. Furthermore, it examines the significance of the most popular dishes and drinks on the menus of Irish restaurants that feature traditional recipes, as well as the influence of well-known pubs on the tourist experience. Through corpus analysis, it investigates lexical units, including terms such as “craic”, “colcannon”, “boxty”, “whiskey”, and “coccagee”. The GloWbE corpus (The Corpus of Global Web-based English) is used to determine the frequency of Irishisms in gastronomic contexts, elucidating their cultural significance and place in contemporary discourse. The article investigates the names of popular Irish restaurants and pubs within the context of linguistics. It reveals their deep cultural significance and connection to the histories of entire families and clans. Many pubs have names that indicate their origins and reflect patriotic or literary traditions. Through such establishments, visitors can feel a connection to the country’s history, as many pubs hold significance for the local community and serve as important cultural centers. The article also examines how renowned Irish brands, such as Guinness and Jameson, contribute to tourist traffic. The museums of these brands, including the Guinness Storehouse and Jameson Distillery Bow St in Dublin, have become true tourist magnets, attracting millions of visitors. Not only do they showcase products but also narrate the traditions, production history, and cultural heritage of Ireland. These museums allow tourists to gain a deeper understanding of the significance of Irish beverages in the country’s gastronomic culture, increasing interest in Irish gastronomy as a whole. In the concluding section, the article presents findings on how gastronomic Irishisms contribute to the formation of cultural identity and a positive image of Ireland at the international level, emphasizing their contribution to the tourism industry. The research has the potential for further developments in the fields of linguistics, cultural studies, and tourism, creating opportunities for deeper analysis of the impact of gastronomic culture on the development of the tourism sector in Ireland.