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Title variants
On French-Slovak gastronomic terminology of meat
Languages of publication
Abstracts
The basic requirement for international professional communication is a precise expression and a harmonized multilingual terminology of the domain. The author treats the possibility of establishing such a system of terms in the field of slaughtering meat, its culinary preparation and the preparation of dishes at the base of meat. The aim is to create a French-Slovak system of terms used in the field of gastronomy previously envisaged. Resources can be divided into several groups: recipe books, culinary dictionaries and encyclopaedic works, research, manuals, standards and codes, etc. The research provides not only partially harmonized terminology, but also shows a number of specific semantic and terminological inconsistencies, as well as suggestions for their solution. The various methods and processes necessary to delineate the subject, to create systems of terms and to harmonize terminology will be attempted. At the end, a critical evaluation of results will be proposed from the point of view of confirming or rebutting assumptions about the harmonization and equivalence of the terminology being addressed.
Keywords
Year
Volume
Issue
Pages
38 – 51
Physical description
Contributors
References
Document Type
Publication order reference
Identifiers
YADDA identifier
bwmeta1.element.cejsh-5834eedc-a9c6-4f5f-ac50-def0d4697998
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