«Pro lenguaje culinario»: reflexiones en torno al léxico en prensa especializada del primer cuarto del siglo XX
Year: 2026
Type: article
Abstract: As part of the LinPePrensa II project Language and its teaching in the Spanish press: from the Moyano Law to the end of the Second Republic (1857-1939) (MCIN/AEI/10.13039/501100011033/ and “FEDER. A way of building Europe”. Reference: PID2021-126116NB-I00), we focus on specialist press published in the first quarter of the 20th century in order to examine the documented lexicon. In particular, we review El Gorro Blanco, one of the most relevant culinary magazines of the first half of the 20th century, aimed at culinary professionals and founded in 1906 by Ignacio Doménech. We focus specifically on those issues that devote a few pages to discussing the specialised lexicon that interests us. Thus, the 1 October 1916 issue opens with an article entitled “Pro lenguaje culinario [In favour of culinary language]”, signed by Teodoro Bardají, head chef, and addressed to Rafael Pérez Barreiro, professor of Latin and Spanish and full member of the Royal Galician Academy. Additionally, a few years later, both the 1 August 1917 issue and the 1 February 1919 issue begin with the articles “In favour of culinary language” and “Culinary language. Asp and gelatine”, respectively. In short, our aim is to examine linguistic ideas related to the culinary lexicon in the first quarter of the 20th century in order to determine certain issues, such as the continuous introduction of loanwords from other languages, concerns about the resulting lack of acceptance of culinary terms in academic circles, as well as the lack of precision or ambiguity in the definition of specific terms, among others.
Source: Moenia
Author: Marta Torres Martínez
Institution: Universidad de Jaén
Language: English
Subfield: Language and Linguistics
Field: Arts and Humanities
Domain: Social Sciences
Open Access status: bronze
OpenAlex ID: W7223703522