The syntactic and semantic analyses of 2,500 dish names retrieved from 112 restaurant, tavern, and patisserie menus in Eastern Macedonia and in Thrace in Northern Greece show that only a small number of concepts are denoted by the heads of these noun phrases (NPs): Main Ingredient (MI) of a dish, Way of preparation, Part or Cuts (for MIs with an animal as a source), and the word “portion.” Seventy percent of the dish names are headed by a noun denoting the MI or the Way of preparation in which case the MI is introduced by a modifier of the head. Syntactically, these are mostly normal Modern Greek NPs, although NPs consisting of adjacent nouns offer fertile grounds for discussing aspects of compound formation in this language. This study has instructed the structuring of a knowledge base aimed to support applications in gastronomic tourism (menu translation, provision of gastronomic, dietary, and cultural information about the foods).

中文翻译：

---

希腊菜名的语义和句法成分：化合物是主要选择吗？

从马其顿东部和希腊北部色雷斯的112个餐厅，小酒馆和法式蛋糕店菜单中检索到的2,500种菜肴名称的句法和语义分析表明，这些名词短语（NP）的标题仅表示少量概念：菜的成分（MI），制备方式，零件或切块（适用于以动物为来源的MI）和“份”一词。70％的菜肴名称以表示MI的名词或制备方式开头，在这种情况下，MI由头部的修饰符引入。从句法上讲，这些大部分是正常的现代希腊语NP，尽管由相邻名词组成的NP为讨论该语言的化合物形成方面提供了沃土。