WORD FORMATION OF FOOD VOCABULARIES IN MODERN STANDARD ARABIC AND EGYPTIAN

Abstract

The present research is concerned to the study of Arabic food vocabularies, that
climatic conditions often affect their culture, food habits and also their way of life. The purposes of this investigation were to describe: (1) new words introduced into Arabic food lexicons; (2) a number of word-formation processes; and (3) factors that broaden the meaning the words. The essential method of this study is the descriptive method, including such techniques as the study of factual material, generalization and classification; structurally morphological one, with the identification of lexical unit development models. In the process of lexical unit sampling, the method of semantic analysis and qualitative method were used. The primary data this research were Arab food lexicons obtained from you tube Arabic food, food video, and food pictures documented on books; while the secondary data refer to additional information in the literature study, information from the internet, books and encyclopedias of Arabic daily food. The study inform the Arabic food vocabularies increase through the word formation
included:cognate, clipping, blending, compounding and prefix. It also finds out
some words changed their meaning through broadening process because of
linguistic and non-linguistic factors.
Keywords: word formation, cognate, clipping, blending, compounding and prefix