皇家和公民厨师(1724):一个翻译和集成的食谱

IF 0.2 4区文学 N/A LANGUAGE & LINGUISTICS

ZEITSCHRIFT FUR ROMANISCHE PHILOLOGIE Pub Date : 2022-12-01 DOI:10.1515/zrp-2022-0057

Salvatore Iacolare

{"title":"皇家和公民厨师(1724):一个翻译和集成的食谱","authors":"Salvatore Iacolare","doi":"10.1515/zrp-2022-0057","DOIUrl":null,"url":null,"abstract":"Abstract The paper offers an in-depth study of one of the first Italian recipe books translated from a French source: Il Cuoco reale e cittadino, published for the first time in Bologna in 1724. Specifically, a section of the work absent in the French original – the Aggiunta di alcune vivande all’Italiana – is highlighted, in order to determine its features and the relationship to contemporary or seventeenth-century sources. By reconsidering the editorial history of the translated cookbook, the paper is also able to backdate the previously recorded gastronomic Frenchisms in the Italian lexicon through accurate comparison with the secondary literature.","PeriodicalId":44119,"journal":{"name":"ZEITSCHRIFT FUR ROMANISCHE PHILOLOGIE","volume":null,"pages":null},"PeriodicalIF":0.2000,"publicationDate":"2022-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Il cuoco reale e cittadino (1724): un ricettario tradotto e integrato\",\"authors\":\"Salvatore Iacolare\",\"doi\":\"10.1515/zrp-2022-0057\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Abstract The paper offers an in-depth study of one of the first Italian recipe books translated from a French source: Il Cuoco reale e cittadino, published for the first time in Bologna in 1724. Specifically, a section of the work absent in the French original – the Aggiunta di alcune vivande all’Italiana – is highlighted, in order to determine its features and the relationship to contemporary or seventeenth-century sources. By reconsidering the editorial history of the translated cookbook, the paper is also able to backdate the previously recorded gastronomic Frenchisms in the Italian lexicon through accurate comparison with the secondary literature.\",\"PeriodicalId\":44119,\"journal\":{\"name\":\"ZEITSCHRIFT FUR ROMANISCHE PHILOLOGIE\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.2000,\"publicationDate\":\"2022-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"ZEITSCHRIFT FUR ROMANISCHE PHILOLOGIE\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1515/zrp-2022-0057\",\"RegionNum\":4,\"RegionCategory\":\"文学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"N/A\",\"JCRName\":\"LANGUAGE & LINGUISTICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"ZEITSCHRIFT FUR ROMANISCHE PHILOLOGIE","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1515/zrp-2022-0057","RegionNum":4,"RegionCategory":"文学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"N/A","JCRName":"LANGUAGE & LINGUISTICS","Score":null,"Total":0}

引用次数: 0

摘要

摘要本文深入研究了1724年在博洛尼亚首次出版的第一本由法国翻译的意大利食谱：Il Cuoco reale cittadino。特别是，突出了法国原作中没有的一部分作品——《活着的意大利》，以确定其特征以及与当代或17世纪来源的关系。通过重新思考翻译食谱的编辑历史，本文还能够通过与二手文献的准确比较，追溯意大利词典中先前记录的美食法语。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Il cuoco reale e cittadino (1724): un ricettario tradotto e integrato

Abstract The paper offers an in-depth study of one of the first Italian recipe books translated from a French source: Il Cuoco reale e cittadino, published for the first time in Bologna in 1724. Specifically, a section of the work absent in the French original – the Aggiunta di alcune vivande all’Italiana – is highlighted, in order to determine its features and the relationship to contemporary or seventeenth-century sources. By reconsidering the editorial history of the translated cookbook, the paper is also able to backdate the previously recorded gastronomic Frenchisms in the Italian lexicon through accurate comparison with the secondary literature.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

ZEITSCHRIFT FUR ROMANISCHE PHILOLOGIE Multiple-

CiteScore

0.30

自引率

0.00%

发文量

期刊介绍： The journal Zeitschrift für romanische Philologie (ZrP), was founded in 1877 by Gustav Gröber. In the field of literary history the subjects covered by the journal include Romance literature up to the Renaissance, as well as the entire scope of Romance language studies and related studies.