A cultural and linguistic analysis of some distinctive characteristics of the food systems of France and Colombia
Guardado en:
| Údar: | |
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| Formáid: | artículo original |
| Stádas: | Versión publicada |
| Fecha de Publicación: | 2020 |
| Cur Síos: | This article presents a comparative study of the subject of food. It is framed within the Dico Culturel project that seeks to create a prototype of a French-Colombian Spanish dictionary. In the first place, we discuss key concepts of the systems of food. Then, through a consultation of the bibliographical sources, we choose a sample of words in French and examine the items of linguistic and cultural information they contain, in order to establish parallels with Colombian Spanish and the culture of Colombia. We conclude by highlighting how, through textual analysis, it is possible to find multiple items of information of interest for designing the prototype of a cultural dictionary. |
| País: | Portal de Revistas UCR |
| Institiúid: | Universidad de Costa Rica |
| Repositorio: | Portal de Revistas UCR |
| Teanga: | Español |
| OAI Identifier: | oai:archivo.portal.ucr.ac.cr:article/42504 |
| Rochtain Ar Líne: | https://archivo.revistas.ucr.ac.cr/index.php/rlm/article/view/42504 |
| Palabra clave: | cooking, culture, cultural dictionary, linguistic contents, bilingual dictionary cocinas, cultura, diccionario cultural, contenidos lingüísticos, diccionario bilingüe |