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Current use of helvetisms and their lexicographic treatment
 Štrachová, Zuzana ; Vachková, Marie (advisor) ; Šemelík, Martin (referee)
The aim of this thesis is to provide an overview of currently used helvetisms in the field of cuisine and eating. In the initial part, a concept of German as a pluricentric language is introduced, followed by a description of the language situation in the German speaking Switzerland and basic characteristics of the Swiss variety. Five sources were analyzed, besides other things also a journal of a Switzerland-based Germanist and business company Migros' product database. Internet was used as a linguistic corpus in order to provide an analysis tool next to the selected dictionaries. Ascertained helvetisms were assessed on the basis of their existing lexicographic form and the degree of their intelligibility for other German speaking countries speakers. Selected helvetisms were processed as dictionary entries for the emerging Large German-Czech Academic Dictionary. Powered by TCPDF (www.tcpdf.org)
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