| Abstract |
Gastronomy is commonly recognized as a basic 'ingredient' of culture and tradition. As a central axis of various cultural components, food is a common denominator connecting both the Fine Arts and Science, as well as History, Anthropology, Sociology, etc. Additionally, gastronomy has become one of the world's most important professions and continues its ascent. Italy has recently witnessed this growth as being the origin of the Slow Food movement and the hosting of the first University of Gastronomic Sciences, where specific lecture courses expressly focus on culinary jargon and on the linguistic, typological and historical analysis of menus, recipe books and recipes alike. The increasing need for thorough glossaries and dictionaries devoted to detailed studies of the subject is apparent. This paper is meant to deal with the vocabulary connected to food in its broad sense, and will attempt to provide a cross section of the lexicographical state of the art and propose a possible original source to be held up as a model for gastronomy dictionaries: Newsgroup corpora on cooking. The Langenscheidt Praxiswörtebuch Gastronomie Italienisch (2005) will be investigated as an example of an exhaustive dictionary: its word list compared with the 500 most frequent occurrences of nouns, adjectives and verbs in the NUNC-cooking (Newsgroup UseNet Corpora), amongst both its Italian and German versions. Finally, a case study on adjectives describing wine is presented to suggest new entries for a wine glossary. |
| BibTex |
@InProceedings{ELX08-091,
author = {Elisa Corino},
title = {Risotto, spaghetti, vino: Ingredients for a Good Gastronomic Dictionary},
pages = {957-964},
booktitle = {Proceedings of the 13th EURALEX International Congress},
year = {2008},
month = {jul},
date = {15-19},
address = {Barcelona, Spain},
editor = {Elisenda Bernal, Janet DeCesaris},
publisher = {Institut Universitari de Linguistica Aplicada, Universitat Pompeu Fabra},
isbn = {978-84-96742-67-3},
} |
