Publication date: 2023
Cover design: Dorota Heliasz
Licence:
CC BY
Editorial team
Editor-in-Chief Barbara Markowska
Issue editor Iwona Piechnik
Romanica Cracoviensia, Volume 23, Issue 2, Volume 23 (2023), pp. 101 - 110
https://doi.org/10.4467/20843917RC.23.011.18397Romanica Cracoviensia, Volume 23, Issue 2, Volume 23 (2023), pp. 111 - 125
https://doi.org/10.4467/20843917RC.23.012.18398Romanica Cracoviensia, Volume 23, Issue 2, Volume 23 (2023), pp. 127 - 134
https://doi.org/10.4467/20843917RC.23.013.18399Romanica Cracoviensia, Volume 23, Issue 2, Volume 23 (2023), pp. 135 - 145
https://doi.org/10.4467/20843917RC.23.014.18400Romanica Cracoviensia, Volume 23, Issue 2, Volume 23 (2023), pp. 147 - 155
https://doi.org/10.4467/20843917RC.23.015.18401Romanica Cracoviensia, Volume 23, Issue 2, Volume 23 (2023), pp. 157 - 165
https://doi.org/10.4467/20843917RC.23.016.18402Słowa kluczowe: culinary vocabulary, sin, conceptual field, Delerm, Rottenhöfer Johann, Dobos József, cookbook, French cookery, German cookery, Hungarian cookery, political gastronomy, Food, cultural cuisine, translation, Rabelais, semantic isotopy, text, wine, Marguerite Duras, Moderato cantabile, food, tale, Italo Calvino Jacques Probst, structural deployment, diffuse deployment, literary theme, culinary specialties, Lyonnaise cuisine, gastronomic culturemes