Open AccessTerminología culinaria en De re coquinaria: lengua técnica y coincidencias con el latín vulgar
Author(s) -
Amalia Lejavitzer Lapoujade
Publication year - 2020
Publication title -
nova tellus/nova tellus (en línea)
Language(s) - English
Resource type - Journals
eISSN - 2683-1759
pISSN - 0185-3058
DOI - 10.19130/iifl.nt.2020.38.2.0004
Subject(s) - diminutive , terminology , linguistics , noun , character (mathematics) , loan , word formation , humanities , philosophy , art , mathematics , geometry , finance , economics
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.