FEATURED NEOLOGISM:

My current neologism—or rather, my preferred candidate term—is “écobrasserie”. This French term combines the prefix éco-—an abbreviation of “écologique” (ecological)—with “brasserie” (brewery), the site of beer production. It designates a brewery that, according to definitions provided by establishments adopting this label, seeks to minimize its environmental impact through various sustainable practices. These breweries typically produce craft beers using natural, locally sourced ingredients, aligning their production methods with ecological and territorial values.

I hold a Ph.D. in “Eurolinguistics and specialized terminologies” from the University of Naples Parthenope. I am currently a researcher in French linguistics at the University of Sassari, working on the project “Multilingualism, cultural heritage and sustainable development”.
My research primarily focuses on (socio)terminology, tourist discourse, and advertising discourse. At present, I am exploring the domains of craft beer and haute cuisine (specifically Michelin Guide restaurants) from the perspective of sustainable development and the enhancement of local territories.
For more details on my research and publications: https://www.researchgate.net/profile/Nicla-Mercurio