Phonological Variation in the Pronunciation of International Food Terminology Among Multilingual Speakers

Abstract

Phonological variation in the pronunciation of international food terminology reflects systematic processes of loanword adaptation within multilingual speech communities. As food-related lexical items circulate globally through mobility, digital communication, and cross-cultural exchange, their pronunciation is reshaped by structural constraints of recipient languages. Drawing upon established frameworks in phonology and loanword adaptation, this study proposes a predictive modelling approach to examine pronunciation deviation patterns in international food terminology among multilingual speakers. Using Response Surface Methodology (RSM), the model integrates two linguistic variables—phonetic complexity and linguistic proximity—to analyse their linear, nonlinear, and interaction effects on predicted phonetic deviation scores. The framework demonstrates that higher phonetic complexity increases pronunciation deviation, while greater linguistic proximity reduces it. Furthermore, interaction effects reveal a nonlinear relationship, with maximum deviation occurring when high phonetic complexity coincides with low linguistic proximity. The model also identifies a stability zone under moderate linguistic conditions, explaining why certain food terms achieve relatively standardized global pronunciations despite adaptation. By introducing a structured quantitative modelling framework, this study contributes to phonology by extending descriptive accounts of loanword adaptation into a predictive analytical paradigm, particularly within the domain of international food terminology.