Trophonyms (restauronyms) as a special type of ergonyms (on the material of Moscow eating place names)

This paper aims to introduce into scientific use the terms for denoting names of restaurant business enterprises, to show their nomeclature diversity and the unique features of this onomastic group including the dependence between restaurant names and their types. The material is the names of restaurant business enterprises including the actual name ("Bublic", "Fish Day") and the indication of eating facilities type (cafe, bar), there are about 5 000 titles. Sources of material are various sites and forums of Moscow. The method of linguistic description applied in the study includes collecting, comparison and system-semantic interpretation of language units. The results of the study. 1. The modern nomeclature system of restaurant business enterprises is represented by a long list of terms including former historic names (inn, pub), exotic ones (tavern, trattoria) that begin their second language life in the new economic conditions and original neologisms of the present (porketteria, brasserie). One part of them is direct borrowings from English (corner) or Italian (pasticceria), another appeared in Russian by analog. The nomeclature specialization tendency in this business resulted in complex terms: fish-house, restobar, autobistro, lunch-buffet, etc., characterizing eating places in many aspects. 2. The formation of the indicated term system should not be considered completed because of the semantic unclearness of many words (steak-house, deli), the instability of the spelling: khaus - khauss - khauz, etc., nominative variety (pirogovaya - pirozhkovaya, khumusiya - khumusnaya). Thus, "os-teriya" and tavern, "brasseriya" and beer-house, "lapshichnaya" and noodle-house are identical on the service level, but foreign names contain information about the national peculiarities of restaurant cuisine, and can also improve their status for consumers. 3. There is an obvious dependence between the type of the restaurant and its name, compare, for example, the names of banquet-halls ("Boyar", "Princely", "Tsar's") and canteens ("Folk", "Bread and Salt"), Georgian ("Suliko", "Khachapury", "Kazbek") and Japanese ("Tanuky", "Oriental Cherry Blossoming") restaurants. The discrepancy between the nomeclature term and the name content and/or its form contributes to the implementation of the attractive function of the latter: restaurants "Lapti", "Buloshnaya", grand-banquet hall-restaurant "Cabin", etc. Ergonyms "Grill", "Lagman", "Refectory", "GastroClub", "Lunchhall", "ButerHouse", "Yogurtnitsa", "Mantubar", "Sandwichbar", "Polybuffet", "Multi-cafe", "Branch-cafe", "Vkusnoteka", "Baguetteria", "Fisheria", "Zupperia", "Bistoria", "Bis-tronomia", "Svarnya" and similar ones indicate the language nominative reserve for the new types naming of eating places. Conclusion. Everything said allows to consider this type of names as a special onym group - the most dynamic and representative one with some peculiarities both in the nomeclature diversity of restaurants and the uniqueness of names reflecting the manufacturing and commercial activity specifics. The terms "trophonym" and "restauronym" are offered for their designation. The compliance of the first term with the naming hyperonym model of an ergonym and the co-hyponym model of an em-poronym testifies in its favor, the transparency and clarity of the inner form supporting the leading language model of this business naming in favor of the second one.

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