TYPES OF SYNONYMY IN FOOD ENGINEERING TERMINOLOGY

Alice Iuliana ROSU

Abstract

Being one of the  most important procedures of language enrichment, accepted as such in lexicology, synonymy in specialized languages and on different language levels has been considered quite  a  controversial  matter,  taking  into  consideration  the  accuracy  and  univocity  postulates. Therefore, there are different opinions on this issue, claiming that synonymy is inadvisable because it hinders terminological unification and consequently it may lead to confusions [1]. In this respect, the phenomenon  of  synonymy  goes  against  the  need  of  brachylogy  (accurate  and  precise  locution),
leading to erroneous interpretations of the message conveyed. A contrary opinion is expressed by S. Marcus who claims that for each locution there is infinity of phrases with identical signification in the scientific language: the scientific locution is closed, namely it is independent of its receiver [2]. The aim of this paper is to emphasize that synonymy occurs even in the most unexpected activity fields, wherein  the  accuracy postulate  is  widely  acknowledged,  for  example  in  food  engineering  discourse. Thus, the main types of synonymy functioning in food engineering terminology are identified and their etymological sources are explained and illlustrated as well.

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