Le lexique de la cuisine française

  • Isabel Negro Alousque
Keywords: Large terminology, Lexical richness, English loans, Synonymy, Figures of style

Abstract

France is renowned for its cuisine (Wilson 1977: 201). French cuisine is characterized by the abundance of foods, courses and desserts. In addition to the typical dishes (boeuf borguignon, onion soup, crêpes suzette), we find regional dishes: the cassoulet from Toulouse, the Breton far, the ratatouille from Nice and the Lorraine quiche. In the present article we analyse the lexis of French cooking through texts from a wide range of cookery magazines. The analysis of recipes and cookery articles reveals a metalanguage with its own vocabulary and grammatical structure.

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Published
2010-07-30
How to Cite
Negro Alousque I. . (2010). Le lexique de la cuisine française. Thélème. Revista Complutense de Estudios Franceses, 25, 197-209. https://revistas.ucm.es/index.php/THEL/article/view/THEL1010110197A
Issue
Vol. 25 (2010)
Section
Articles

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