Melekh H. German Professional Cooking Language: Systemic-Structural and Functional-Semantic Aspects

German cooking vocabulary is singled out from the commonly used language as an independent lexical-semantic subsystem. In the research the main ways of replenishing professional cooking vocabulary are comprehensively represented, productive word-formation models of German cooking lexemes are shown. Motivational models that determine the peculiarities of nominating cooking lexemes are singled out. Semantic and structural analyses of the lexemes of the professional cooking language are carried out. The most productive ways of word formation expressed with the help of a suffix, a prefix and their combination undergo a detailed analysis. We have characterized the structural peculiarities of cooking lexemes. Such lexical and semantic phenomena as synonymy, polysemy, antonymy and homonymy of cooking lexemes are considered. The role and correlation of national and foreign factors in the nomination of the lexemes of the outlined professional language is considered, the main languages – sources of borrowings are determined. The elaborated lexical-thematic classification of cooking lexemes allows us to distinguish seven lexical-thematic groups of cooking lexemes. Key words: professional language, lexical-semantic group, nucleus, periphery, term, lexical-thematic group, motivation, structural model.