Alimentació i gastronomia al diccionari normatiu

Authors

  • Mercè Lorente Casafont Universitat Pompeu Fabra
  • Joan Maria Romaní Olivé Societat Catalana de Terminologia

Keywords:

food, gastronomy, culture, dictionary

Abstract

Food and gastronomy in the normative dictionary

Culinary terms are very present references in dictionaries. However, the lexicographical process carried out to present them is not always homogeneous. The reason for this can be attributed to the vague and cultural nature of this lexicon. On the one hand, the distinction between specialised lexicon and everyday lexicon in this domain is not clear; on the other hand, the cultural weight of these words leads lexicographers to insert values. In this article, we make a preliminary revision of the entries referring to food in the Diccionari de la llengua catalana (2007) to identify the inconsistent aspects of the lexicographical process of this class of words.

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Author Biography

Joan Maria Romaní Olivé, Societat Catalana de Terminologia

Llicenciat en Filologia Catalana per la UB (1980), ha treballat molts anys a la Direcció General de Política Lingüística. Membre de la Societat Catalana de Terminologia. Autor del Diccionari del vi i del beure. Des de gener del 2016, jubilat actiu al Montsià.

Dossier: Feminisme i renovació del llenguatge Semblança: Aina Moll i Marquès (1930-2019)

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How to Cite

Lorente Casafont, M., & Romaní Olivé, J. M. (2019). Alimentació i gastronomia al diccionari normatiu. Terminàlia, (19), 7–16. Retrieved from https://revistes.iec.cat/index.php/Terminalia/article/view/145857

Issue

Num. 19 (June 2019)

Section

Articles

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