La scienza in cucina di Pellegrino Artusi : toponimi, etnici e aree gastronomiche


BITONTI Alessandro

Rok publikování 2018
Druh Článek v odborném periodiku
Časopis / Zdroj Italianistica : Rivista di letteratura italiana
Fakulta / Pracoviště MU

Filozofická fakulta

Klíčová slova Toponomastics; Recipe books; Pellegrino; Artusi
Popis One of the most popular recipe book of the xix century is La scienza in cucina e l’arte di mangiar bene written by Pellegrino Artusi (first edition 1891) in a period of growing cultural and linguistic nationalism. In this paper we analyse the use of toponyms and ethnic adjectives of La scienza in cucina in order to reveal Artusi’s perspective on Italian food and cuisine. The examined lexemes identify peculiar territories: Italian regions and cities, small towns and villages, European countries and Mediterranean areas. The references to space and food identities are copious, but the preservation of the Italian lexicon, along with the use of specific geographical nouns, shows a cultural and linguistic devotion of the gourmet to Romagna, Toscana and northern Italy. The point of view of the author is pushed towards the local and global gastronomy, but with a terminological attention which distances him, and his work, both from the foreign and the southern culinary and linguistic models.

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