Relevant bibliographies by topics / Cuisine – Langage

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Cuisine – Langage'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "Cuisine – Langage"

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Hamel, Jean-François. "Politiques de Saturne." Dossier 38, no. 1 (2013): 85–99. http://dx.doi.org/10.7202/1013450ar.

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Cet article propose une lecture de la figure d’Hamlet chez Jacques Ferron et Hubert Aquin, depuis leurs contributions à la revue Parti pris, au mitan des années 1960, jusqu’aux textes crépusculaires que sont Du fond de mon arrière-cuisine et Neige noire. En s’appropriant le personnage mythique de la tragédie de Shakespeare, Ferron et Aquin placent leur engagement sous le signe de Saturne, divinité traditionnellement associée à la mélancolie. Chez l’un et l’autre, les apparitions du prince illustrent en effet une politique de la littérature fortement ambivalente, qui entrelace le mort et le vif
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Pennington, Jean A. T. "Cuisine." Terminology 3, no. 1 (1996): 155–69. http://dx.doi.org/10.1075/term.3.1.08pen.

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Cuisine, the culinary/cultural identity of foods, is one of the descriptive facets (characteristics) included in the International Interface Standard for food databases. The interface was developed to help standardize food descriptive terms and facilitate computerized retrieval and exchange of information from food-related databases. The terms of the cuisine facet may help identify and characterize some foods in databases and allow for specific retrievals of information from those databases. A hierarchy of cuisine terms (i.e., broader and narrower terms) was developed on the basis of informati
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Martynuska, Małgorzata. "Cultural Hybridity in the USA exemplified by Tex-Mex cuisine." International Review of Social Research 7, no. 2 (2017): 90–98. http://dx.doi.org/10.1515/irsr-2017-0011.

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AbstractThe article concerns the hybrid phenomenon of Tex-Mex cuisine which evolved in the U.S.-Mexico borderland. The history of the U.S.-Mexican border area makes it one of the world’s great culinary regions where different migrations have created an area of rich cultural exchange between Native Americans and Spanish, and then Mexicans and Anglos. The term ‘Tex-Mex’ was previously used to describe anything that was half-Texan and half-Mexican and implied a long-term family presence within the current boundaries of Texas. Nowadays, the term designates the Texan variety of something Mexican; i
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Hsieh, Yu-Lun, Yung-Chun Chang, and Wei-Yu Chang. "Social Media Mining for an Analysis of Nutrition and Dietary Health in Taiwan." Nutrients 13, no. 6 (2021): 1778. http://dx.doi.org/10.3390/nu13061778.

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Dining is an essential part of human life. In order to pursue a healthier self, more and more people enjoy homemade cuisines. Consequently, the amount of recipe websites has increased significantly. These online recipes represent different cultures and cooking methods from various regions, and provide important indications on nutritional content. In recent years, the development of data science made data mining a popular research area. However, only a few researches in Taiwan have applied data mining in the studies of recipes and nutrients. Therefore, this work aims at utilizing machine learni
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Jurado, Alfredo Tenoch Cid. "The culinary and social-semiotic meaning of food: Spicy meals and their significance in Mexico, Italy, and Texas." Semiotica 2016, no. 211 (2016): 247–69. http://dx.doi.org/10.1515/sem-2016-0108.

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AbstractThe objective of this study is to provide insight into culinary systems. Each culture expresses its own identity through the way in which it transforms food into an elaborated cuisine. The phases of a cooking process start with the choice of ingredients, their preparation, their processing, how they are served, and how they are eaten. Each of these phases makes it possible to understand the semiotic and social behavior of a human group in the moment they choose to prepare and eat a particular food. Therefore, this article contains a contrastive analysis of how Mexican, Texan, and Itali
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Sidorova, Olga G. "The Imperial Cuisine." Vestnik Tomskogo gosudarstvennogo universiteta. Filologiya, no. 61 (October 1, 2019): 226–36. http://dx.doi.org/10.17223/19986645/61/13.

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Sknarev, Dmitry. "Language Tools for Creating Image in Online Advertising (On the Material of Sites of Slavic cuisine Restaurants)." International Journal of Psychosocial Rehabilitation 24, no. 5 (2020): 4791–804. http://dx.doi.org/10.37200/ijpr/v24i5/pr2020191.

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Kuake, James B., and Steffanie G. Kuake. "Culture Indulgence: Communicating in the Language of Nyonya Cuisine." International Journal of Culture and History (EJournal) 3, no. 3 (2017): 190–97. http://dx.doi.org/10.18178/ijch.2017.3.3.099.

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Fais-Leutskaia, O. "Vulgar Language in the Realm of Sicilian Traditional Cuisine." Etnograficheskoe obozrenie, no. 2 (April 2019): 61–77. http://dx.doi.org/10.31857/s086954150004880-8.

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Nalibow, Kenneth L., Anne Volokh, and Mavis Manus. "The Art of Russian Cuisine." Slavic and East European Journal 30, no. 3 (1986): 468. http://dx.doi.org/10.2307/307918.

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Dissertations / Theses on the topic "Cuisine – Langage"

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Martin-Ayala, Brigitte. "La Langue actuelle de la mode et de la cuisine, son évolution à travers la presse depuis 1988." Rennes 2, 1994. http://www.theses.fr/1994REN20015.

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La mode est une façon générale de se comporter dans la vie. Elle nous vient aujourd'hui aussi bien d'Italie que d'Espagne ou des Etats-Unis. Il en découle alors un vocabulaire hétéroclite qui traverse toutes les frontières, transformant la langue en un véritable "patchwork". En même temps que ces nouveautés, de très vieux mots inusités remontent à la surface tandis que d'autres prennent un sens différent. Notre travail a donc pour but de relever ce lexique nouveau à travers la presse, essentiellement féminine, d'en vérifier la présence ou l'absence dans le dictionnaire de la RAE de 1992 et de
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Turgeon-Gouin, Catherine. "The myth of Québec's traditional cuisine." Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=103733.

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Brillat-Savarin famously claimed that "we are what we eat," and it is the duty of thinkers and critics to articulate what can be observed about identities through one's culinary practices. Nowhere is the relationship between identity and foodways as explicit as in a nation's traditional cuisine. In this thesis, I examine how Québec's community has identified eating and cooking practices as being a signifier of its national identity. The process through which Québec elects a certain dish or set of gastronomic practices as representative of itself reveals some of the underlying ideologies that
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Süthold, Michaël. "Manoscritto Lucano : ein unveröffentlichtes Kochbuch aus Sü̈ditalien vom Beginn des 16. Jahrhunderts /." Genève : Droz, 1994. http://catalogue.bnf.fr/ark:/12148/cb371713001.

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Ovtchinnikova, Ekaterina. "Les mots de la cuisine : lexique de la cuisine familiale dans les parlers d'oc : problèmes de sémantique, d'étymologie et de géographie linguistique : thèse." Nice, 2004. http://www.theses.fr/2004NICE2006.

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De nombreuses études sont consacrées aux descriptions des pratiques et des usages alimentaires et culinaires. Mais l'approche ici est linguistique. C'est dans les mots, les motifs qui ont présidé à leur création, leur conventionnalisation et in fine leur arbitraire que le fait culinaire est abordé. Celui-ci en tant que référent se caractérise très vite par des contours flous et une représentation instable. Objectivité et subjectivité s'y mêlent de manière inestricable, ces préparations sommaires constituant à la fois un objet naturel et un artéfact. Constituant ainsi un domaine où les particul
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Thomassen, Helga. "Gallizismen im kulinarischen Wortschatz des Italiensichen /." Frankfurt am Main ; Berlin ; Paris [etc.] : P. Lang, 1997. http://catalogue.bnf.fr/ark:/12148/cb392929285.

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Sohl, Gabriella. "Cuisine Linguistics of British and American English : Are the culinary vocabularies of British and American English converging or diverging?" Thesis, Högskolan i Halmstad, Sektionen för humaniora (HUM), 2012. http://urn.kb.se/resolve?urn=urn:nbn:se:hh:diva-19464.

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This study is intended to unveil whether the culinary vocabulary of British English and American English are likely to converge or diverge in the future, as a way of contributing to understanding the evolution of the English language and its varieties. The topic itself was founded in travels to America which were paired with nearly fifteen years of interaction with British English, leading to understanding that some (food) words come to have different meanings even in similar languages, and possibly also within the same language.  Understanding this led to the thesis question: Are the culinary
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Felch, Trevor. "La Déformalisation de la Restauration." Scholarship @ Claremont, 2011. http://scholarship.claremont.edu/cmc_theses/172.

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Le restaurant traditionnel suit une formule sur laquelle les dîneurs peuvent toujours compter pour leur repas. Les dîneurs entrent dans la salle à manger, souvent avec une réservation, et le maître d’hôtes leur montre la table. Puis ils regardent la carte et commandent les plats qu’ils veulent au serveur. Les convives à table discutent de la vie ou du travail pour le reste du repas. Le restaurant décoré et arrangé selon un thème qui crée une ambiance dans la salle. Il y a des serveurs et des serveuses pour faciliter le rapport entre les chefs et les personnes à table dans la salle. Après un pl
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Yang, Tong. "Constitution et exploitation d’une base de données pour l’enseignement/apprentissage des phrasèmes NAdj du domaine culinaire français auprès d’apprenants non-natifs." Thesis, Paris 3, 2019. http://www.theses.fr/2019PA030049.

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Ce projet de thèse s’inscrit dans le cadre de l’enseignement du FOS (Français sur Objectifs Spécifiques) à des cuisiniers étrangers venus travailler dans des restaurants français ou ayant choisi la restauration comme spécialité. L’objectif de notre recherche est donc d’enseigner les phrasèmes NAdj du domaine culinaire auprès d’apprenants étrangers niveau A2. L’enseignement/apprentissage de la phraséologie s’avère nécessaire dans les langues de spécialités et la haute fréquence des phrasèmes NAdj a attiré notre attention. Plusieurs questions sont alors abordées : où trouver ce lexique spécifiqu
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Santos, Elias De Souza. "Estudo lexical do receitu?rio setecentista de Frei Manuel de Santa Teresa." Universidade Estadual de Feira de Santana, 2018. http://tede2.uefs.br:8080/handle/tede/684.

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Submitted by Jadson Francisco de Jesus SILVA (jadson@uefs.br) on 2018-07-23T21:10:33Z No. of bitstreams: 1 DISSERTA??O VERS?O PARA DEFESA 1.pdf: 2340295 bytes, checksum: 96b97a7428460d8826acfd92707ce958 (MD5)<br>Made available in DSpace on 2018-07-23T21:10:33Z (GMT). No. of bitstreams: 1 DISSERTA??O VERS?O PARA DEFESA 1.pdf: 2340295 bytes, checksum: 96b97a7428460d8826acfd92707ce958 (MD5) Previous issue date: 2018-03-01<br>Funda??o de Amparo ? Pesquisa do Estado da Bahia - FAPEB<br>La lexicologie, de tenir compte des aspects sociaux dans l'enqu?te du lexique, prendre le ?mot? comme une compos
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Coutherut, Margaux. "Les textes procéduraux en anglais : création d'une échelle de prototypicalité." Thesis, Sorbonne Paris Cité, 2016. http://www.theses.fr/2016USPCC226/document.

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Les textes procéduraux, qui disent de faire et comment faire, jouent un rôle important dans la vie quotidienne et, pourtant, il n'existe que peu d'études sur ce sujet alors que mieux les connaître permettrait de les rédiger avec davantage de rigueur. Cette thèse est à la croisée de plusieurs disciplines : l'anglais de spécialité, la linguistique de corpus, la linguistique appliquée et l'analyse de genre.La première partie de la thèse décrit l'état de la recherche réalisée sur les textes procéduraux ainsi que la méthodologie choisie pour les analyser qui est appliquée à l'étalon de référence, l
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Books on the topic "Cuisine – Langage"

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Lizeng, Peng Zhan. Chinese cuisine. Bo Yi, 2002.

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Elliott, Geoffrey. Pilonu fait la cuisine. Éditions Satobé, 1985.

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Kélada, Sami. Une puce dans la cuisine. Aquila Communications, 1990.

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Alexandre, Dumas. Grand dictionnaire de cuisine. Phébus, 2000.

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French cuisine: The gourmet's companion. J. Wiley, 1997.

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Italian cuisine: The gourmet's companion. J. Wiley, 1997.

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Bosco, Frederick J. The romance of Italian: Celebrating Italy's cuisine, music and language. R and F. Associates, 2001.

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Yongshan, Guan, and Li Huixian, eds. Peng ren yu cai shi: Cuisine. Ming chuang chu ban she, 2014.

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Birrien, Jean-Yvon. BASIC: Sachez le cuisiner. Cedic, 1985.

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Yann-Baol, An Noalleg, ed. Geriadur ar geginouriezh: Brezhoneg-galleg = Dictionnaire de la cuisine : breton-français. Preder, 2011.

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Book chapters on the topic "Cuisine – Langage"

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Leenoi, Dhanon, Wasan Na Chai, Witchawoan Mankhong, and Thepchai Supnithi. "Building a Multimodal Language Resource for Thai Cuisine." In Advances in Intelligent Systems and Computing. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-94703-7_1.

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Juneau, Matthieu. "Les ingrédients et les recettes de la cuisine juridique québécoise." In The Language of Law and Food. Routledge, 2021. http://dx.doi.org/10.4324/9781003159599-5.

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Landmann, Julia. "Eighteenth-century French cuisine terms and their semantic integration in English." In Studies in Language Companion Series. John Benjamins Publishing Company, 2020. http://dx.doi.org/10.1075/slcs.214.10lan.

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"Creole cuisine." In Creolization of Language and Culture. Routledge, 2002. http://dx.doi.org/10.4324/9780203440292-12.

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"Centre d’intérêt n° 7: La cuisine." In La langue française au Manitoba (Canada). DE GRUYTER, 2006. http://dx.doi.org/10.1515/9783110909265.289.

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Herman, Bernard L. "Busted Sooks, Rank Peelers, and White-Belly Jimmies." In A South You Never Ate. University of North Carolina Press, 2019. http://dx.doi.org/10.5149/northcarolina/9781469653471.003.0004.

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The trade in blue crabs remains an important part of the Eastern Shore economy, and it traces its origins back to the arrival of the railroad and advances in food processing and preservation in the late 1800s. This chapter begins with the regional vernacular nomenclature for blue crabs related to the fishery, marketing, and shedding for soft shell crabs. It includes details on crabbing and recipes. The chapter speaks to the creation of terroir and cuisine through language.
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Chien, Ying-Ying, and Alexa Welch. "Food, Identity, and Teaching With Media." In Trends and Developments for the Future of Language Education in Higher Education. IGI Global, 2021. http://dx.doi.org/10.4018/978-1-7998-7226-9.ch003.

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While immigrating to the United States of America, ethnically Chinese immigrants faced many challenges. However, many found the best way to America's heart is through her stomach, creating American-style Chinese food. Learning about such cross-cultural cuisine exposes CSL students to their own culture and the colorful tapestry of Chinese food culture. This chapter will delve into the origins and development of Chop Suey (雜碎), General Tso's Chicken (左宗棠鷄), and Gua Bao (刈包), along with food's relation to cultural identity in The Search for General Tso (2015) and Fresh Off the Boat (2014-present). By exploring the cross-cultural link between Taiwanese, Chinese, and American dish variations, CSL teachers could gain insight on teaching with media and designing food culture lesson plans for American CSL classrooms.
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This, Hervé. "A CHEMIST COOKING, IMAGINATION BROUGHT TO THE KITCHEN INTRODUCING NOTE-BY-NOTE CUISINE: THE IMPORTANCE OF LANGUAGE FOR IMAGINATION." In Creativity, Imagination and Innovation. WORLD SCIENTIFIC, 2018. http://dx.doi.org/10.1142/9789813273009_0035.

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Russo, Marianne Robin. "East Meets West." In Handbook of Research on Education and Technology in a Changing Society. IGI Global, 2014. http://dx.doi.org/10.4018/978-1-4666-6046-5.ch081.

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It would seem that people are very different because they may dress differently, are acculturated in different manners, speak different languages, have different cuisine, family traditions, etiquette, philosophies, literature, history, governments, education, artifacts, and technologies. The concept of Eastern culture and Western culture is often couched as dichotomous. Eastern and Western cultures are not monolithic and have wide variance, inclusive of variance that might be found in religions. Religion plays a role in both cultures, and these religions have an impact on how women may be viewed and treated, inclusive of gender expectations. These gender expectations that may stem from religions may then affect how women are immersed in science and technological fields. This chapter briefly explores gender as it is encapsulated in the East and West within the frame of religion. Three religions are briefly discussed, one that is considered more of an Eastern religion and two that are Westernized, Islam and Southern Baptist and Mormonism, respectively. After these religions are examined in terms of gender, these four questions are answered: (a) Could religion hold back women in technology positions that are within the male domain of work? (b) Are religions different in how they compartmentalize women? (c) Are Eastern and Western religions different in how women are perceived and ultimately treated? and (d) How can women overcome the stereotypic threat within the world of religion and work?
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Conference papers on the topic "Cuisine – Langage"

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Xia, Ling, Zhi Teng, and Fuji Ren. "Answer generation for Chinese cuisine QA system." In 2009 International Conference on Natural Language Processing and Knowledge Engineering (NLP-KE). IEEE, 2009. http://dx.doi.org/10.1109/nlpke.2009.5313813.

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Setyawati, N., Riyadi Santosa, Sumarlam Sumarlam, and Dwi Purnanto. "Online Advertisement of Semarang’s Cuisine: An Analysis of the Affect Devices." In 2nd Workshop on Language, Literature and Society for Education. EAI, 2019. http://dx.doi.org/10.4108/eai.21-12-2018.2282737.

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Xia, Ling, and Fuji Ren. "Pragmatic analysis based query expansion for Chinese cuisine QA service system." In 2010 International Conference on Natural Language Processing and Knowledge Engineering (NLP-KE). IEEE, 2010. http://dx.doi.org/10.1109/nlpke.2010.5587785.

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Bhat, Raj Nath. "Language, Culture and History: Towards Building a Khmer Narrative." In GLOCAL Conference on Asian Linguistic Anthropology 2019. The GLOCAL Unit, SOAS University of London, 2019. http://dx.doi.org/10.47298/cala2019.3-2.

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Genetic and geological studies reveal that following the melting of snows 22,000 years ago, the post Ice-age Sundaland peoples’ migrations as well as other peoples’ migrations spread the ancestors of the two distinct ethnic groups Austronesian and Austroasiatic to various East and South–East Asian countries. Some of the Austroasiatic groups must have migrated to Northeast India at a later date, and whose descendants are today’s Munda-speaking people of Northeast, East and Southcentral India. Language is the store-house of one’s ancestral knowledge, the community’s history, its skills, customs,
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