Abstract: Neological Tendencies in the Spanish Gastronomic Terminology. The present paper aims to identify and analyse the neological tendencies in the contemporary Spanish gastronomic terminology, from the angle of term formation. The phenomenon of globalization has privileged the circulation of goods, culinary products, cooking techniques, along with the specific vocabulary related to the gastronomic field. Thus, the gastronomic terminology is being enriched with new items, especially loanwords taken from other languages. Our study is based on a corpus of Spanish newspaper articles on gastronomy topics, in which we have identified a fair amount of neologisms. The second phase of the study consisted of contrasting the identified neologisms with dictionaries and linguistic corpora (CORPES XXI) in order to establish their novelty. In our corpus, apart from the prevailing number of Anglicisms (dumpling), we can also identify a great deal of lexemes borrowed from languages such as Japanese (ramen), Chinese (jiaozi), Korean (kimchi), Arabic (shakshuka), Greek (tzatziki), Turkish (imam bayildi) etc. Also, some of these latter lexemes were borrowed indirectly, via English. The other mechanisms of term formation, namely derivation (comidista), compounding (gastroturista) and resemantization (bikini, ''''sandwich''''), are less productive and representative, as the number of neologisms formed by these means is significantly lower. Regarding the graphic, phonetic and morpho-syntactic adaptation to the Spanish language, the analysed neologisms present various degrees. The conclusions of this research highlight the adaptability of the Spanish language, its permeability and ability to integrate new lexical items, also demonstrated by the inclusion of many neologisms and foreign words in the academic dictionary of general usage. In addition, our study reveals that a great number of neologisms are not adopted out of designative or semantic necessity, but they rather reflect a linguistic fashion, as well as the need for novelty and stylistic expressiveness.

Keywords: neology, Spanish gastronomic terminology, lexicogenetic mechanisms, loanwords, resemantization