Les spécialités culinaires lyonnaises – du culturème gastronomique local au culturème gastronomique national
The culinary specialties of Lyon – from the local gastronomic cultureme to the national gastronomic cultureme
Author(s): Renata Zając-KrupaSubject(s): Language studies, Applied Linguistics
Published by: Wydawnictwo Uniwersytetu Jagiellońskiego
Keywords: culinary specialties; Lyonnaise cuisine; gastronomic culturemes
Summary/Abstract: The article deals with the question of Lyon specialties as French “gastronomic culturemes”, as well as with the presentation and definition of Lyonnais dishes offered in typical restaurants, known as “Bouchons Lyonnais”. Each culinary specialty name carries a story and expresses a tradition: local, regional or national. We are going to ponder about the context in which Lyon culturemes with a culinary connotation appeared, about the evolution of the terms in use, and finally, about their presence, throughout history, in the French cultural landscape.
Journal: Romanica Cracoviensia
- Issue Year: 23/2023
- Issue No: 2
- Page Range: 157-165
- Page Count: 9
- Language: French