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Darrera modificació: 2023-09-20
Bases de dades: Sciència.cat
Lejavitzer, Amalia, "Terminología culinaria en De re coquinaria: lengua técnica y coincidencias con el latín vulgar", Nova Tellus, 38/2 (2020), 83-97.
- Resum
- This article examines the use of culinary terminology in the recipe book De re coquinaria, by tradition attributed to Apicius. From the analysis of the specialized terms, its use and its technical significance are studied, focussed on two conceptual axes: description of practical procedures (verbs) and naming of material results (nouns). Also it shows the resources for the creation of technical language (as loan translations of Greek and diminutive derivatives) as well as its coincidences with Vulgar Latin. It is concluded that the culinary language in the De re coquinaria and the Vulgar Latin have strong morphological coincidences, but with different expressive values and linguistic uses, which highlights the polysemic character of Latin culinary terminology.
- Matèries
- Alimentació
Cuina i confiteria
Lèxic
Llatí
- URL
- https://www.academia.edu/106773611/Terminolog%C3%AD ...
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