£57.00

ÉDITIONS UNIVERSITAIRES EUROPÉENNES Etude linguistique du Cuisinier françois de La Varenne (1651): Le vocabulaire culinaire comme système, la recette de cuisine comme genre (Omn.Univ.Europ.)

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Description

Situé entre la lexicographie (élaboration du lexique d’un vocabulaire technique) et l’analyse sémantique (essai d’une taxinomie des verbes culinaires et de leurs arguments), ce travail repose sur un ouvrage : Le Cuisinier françois de François-Pierre de La Varenne (1651), et poursuit deux objectifs. D’une part, il opère un traitement systématique du vocabulaire culinaire de l’ouvrage de La Varenne et démontre la cohésion et la logique interne qui unissent, opposent ou regroupent les unités lexicales relevées, d’un point de vue sémantique et formel. D’autre part, il envisage les spécificités linguistiques qui font de la recette de cuisine un genre textuel à part entière et qui permettent de la définir comme tel. About the Author Diplômée d'une maîtrise en langues et littératures françaises et romanes, Maryse Colson est aussi l'auteur d'une thèse de doctorat intitulée "La naissance du livre de cuisine. Etude discursive des ouvrages culinaires d'Ancien Régime (1651-1799)", dans laquelle elle poursuit et affine sa recherche sur la littérature de bouche.

Product Specifications

Format
paperback
Domain
Amazon UK
Publication Date
12 September 2014
Listed Since
07 October 2014

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