Phraseological units of the culinary culture of caldeirada in the State of Pará

Abstract

This research aims to describe and analyze a restricted sample of lexical units of fish cuisine in the state of Pará, in order to emphasize the Phraseological Units which have the name “caldeirada” at their base. The choice of the semantic field of the Fish cuisine is motivated by the intense presence of fish in the Pará’s diet, which implies the relevance of this sampling and which is covered by the contribution made to phraseological investigations in the Northern region, especially in relation to fixed and semi-fixed expressions of Portuguese in the domain of culinary culture. The theoretical contribution is supported by scholars of Phraseology, such as: Bally (1951 [1909]); Mejri (1997; 2012; 2018); Mel’Cuk (1995; 2006); Plantin (2014), among others. Regarding the methodological apparatus, it is a descriptive type of research with a qualitative-quantitative approach. As results, a prevailing morphosyntactic pattern and structures semi-fixed with different levels of transparency and semantic opacity.