{"title":"Ricettari regionali e lessico gastronomico napoletano d’età borbonica","authors":"A. Maggi","doi":"10.1515/zrp-2022-0058","DOIUrl":null,"url":null,"abstract":"Abstract The paper aims to present some preliminary outcomes as part of the National Research Project Atlante della lingua e dei testi della cultura gastronomica italiana dall’età medievale all’Unità (AtLiTeG). The project’s main purpose is to reconstruct the history and geography of Italian culinary texts and their language from the medieval period to the Unification of Italy. The Unit of Naples «Federico II» created a corpus of interregional cookbooks printed between the 18th and the 19th centuries, namely before the turning point represented by Pellegrino Artusi’s Scienza in cucina (1891). After illustrating our digital database, together with other kinds of collected sources, we will deal with some historical-linguistic and lexical issues related to the Cuoco galante (1773) by Vincenzo Corrado, a very important gastronome and chef of Bourbon Naples.","PeriodicalId":44119,"journal":{"name":"ZEITSCHRIFT FUR ROMANISCHE PHILOLOGIE","volume":null,"pages":null},"PeriodicalIF":0.2000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"ZEITSCHRIFT FUR ROMANISCHE PHILOLOGIE","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1515/zrp-2022-0058","RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"N/A","JCRName":"LANGUAGE & LINGUISTICS","Score":null,"Total":0}
引用次数: 0
Abstract
Abstract The paper aims to present some preliminary outcomes as part of the National Research Project Atlante della lingua e dei testi della cultura gastronomica italiana dall’età medievale all’Unità (AtLiTeG). The project’s main purpose is to reconstruct the history and geography of Italian culinary texts and their language from the medieval period to the Unification of Italy. The Unit of Naples «Federico II» created a corpus of interregional cookbooks printed between the 18th and the 19th centuries, namely before the turning point represented by Pellegrino Artusi’s Scienza in cucina (1891). After illustrating our digital database, together with other kinds of collected sources, we will deal with some historical-linguistic and lexical issues related to the Cuoco galante (1773) by Vincenzo Corrado, a very important gastronome and chef of Bourbon Naples.
摘要本文旨在介绍一些初步结果，作为国家研究项目Atlante della lingua e dei testi della cultura gastronomica italiana dall'etàmedievale all'Unità（AtLiTeG）的一部分。该项目的主要目的是重建从中世纪到意大利统一的意大利烹饪文本及其语言的历史和地理。那不勒斯单位“Federico II”创建了一个印刷于18世纪至19世纪的地区间烹饪书语料库，即在Pellegrino Artusi的《库奇纳的Scienza》（1891）所代表的转折点之前。在展示了我们的数字数据库以及其他类型的收集来源后，我们将处理一些与Vincenzo Corrado的Cuoco galante（1773）有关的历史语言和词汇问题，VincenzoCorrado是波旁那不勒斯的一位非常重要的美食家和厨师。
期刊介绍：
The journal Zeitschrift für romanische Philologie (ZrP), was founded in 1877 by Gustav Gröber. In the field of literary history the subjects covered by the journal include Romance literature up to the Renaissance, as well as the entire scope of Romance language studies and related studies.
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