LETRAS

Preliminary Letras 105

2024-10-28T00:55:04+00:00

In the year that commemorates the sexagésimo aniversario of the Instituto Venezolano de Investigaciones Lingüísticas y Literarias “Andrés Bello” (IVILLAB) and the sexagésimo sexto of the Revista Letras, the Technical Council of IVILLAB expresses its most profound dedication to the number 105 co mo homenaje by this dilated trayectoria. In this edition I participated in professional academic studies in the field of linguistics, literature and gastronomy, as well as in this institution as well as other national and international universities. Se han unido, así, trabajos que adressan la relación entre los hechos del languaje y el ámbito culinario, específicamente en Hispanoamérica. Language, history, culture and traditions emerge from the amplification of the gastronomy of its new center of interest.

GastroLex: Gastronomy and Lexicon

2024-11-20T09:30:30+00:00

This article presents a project called GastroLex: Gastronomy and Lexicon, funded by the Junta de Andalucía thanks to a call for grants for knowledge transfer activities. Integrated by an interdisciplinary team, the objectives are focused on the development of an innovative, accessible, and flexible web platform that allows access to the gastronomic lexicon studied using a QR code. The lexicon compiled comes from the tasting menus of Michelin-starred restaurants in Jaén. After building the corpus, the lexicon of interest is analyzed and information about its etymology and use is provided, considering the culinary context in which it is generated. In brief, the aim is to offer a cultural experience within the framework of food and wine tourism.

America in the kitchen: lexical indigenisms in the culinary vocabulary of eighteenth-century Mexico

2024-11-20T09:30:20+00:00

The lexical history of gastronomy has become an increasingly prominent subject in scholarly literature; however, substantial gaps remain, particularly with regard to the Americas, a region that, from a linguistic perspective, remains largely uncharted. This study seeks to address this gap by contributing to the historical description of the Mexican culinary lexicon through an examination of the indigenous terms found in Recetario mexiquense, authored by Dominga de Guzmán in the 18th century. The primary objective is not only to inventory and analyze these indigenisms but also to evaluate their significance in the dialectalization of this culturally significant lexical field. By focusing on the intersection of language and cuisine, this research aims to shed light on the historical processes that have shaped the Mexican culinary lexicon, offering a deeper understanding of the ways in which indigenous linguistic elements have influenced and enriched this domain. Through this exploration, the study underscores the importance of examining gastronomic terminology as a reflection of broader cultural and linguistic dynamics, providing valuable insights into the historical development of regional lexicons.

The vocabulary used by young people in Guatemala for naming foodstuffs

2024-11-20T09:30:17+00:00

The purpose of this paper was to identify the words used by young people throughout the country to refer to food. To achieve this, a sample of 220 students from the last high school grade in a national school, between 17 and 19 years old, was collected. All of them wrote words referring to food in a maximum of two minutes. The data were edited and analyzed to obtain the frequency with which each word was mentioned; an analysis by subfields was also performed. As a result, a corpus of 398 different words was obtained, of which 22 were said by at least 57 young people: chicken, meat, bean, carrot, rice, apple, egg, milk, tomato, bread, potato, vegetable, broth, tortilla, onion, cheese, güisquil, fish, fruit, banana, watermelon, and pear. These words have a high coincidence with the results of other studies carried out in Guatemala. All the words identified were categorized into subfields: salty prepared food, sweet prepared food and breads, beverages, vegetables and greens, fruits, dairy products, sausages, knick-knacks, and miscellaneous foods. Of these, the most productive is “salty food”, which evidences the consumption of corn-based prepared foods and foods from Europe, China, and the United States, among others. The study shows examples of the lexicalization of some commercial brands and identifies some lexical and orthographic variants that may be useful to provide guidance in educational centers and enrich some lexicographic works

Spanish in Colombia: dialects, gastronomy and music

2024-11-20T09:30:13+00:00

The purpose of this article is to present an overview of Spanish in Colombia, with emphasis on the dialectal and cultural diversity of its different geographic regions. To this end, some characteristics of the Spanish language in this country are stated and its regional varieties are exemplified from the lexical fields of gastronomy and music, with words or locutions taken from two lexicographic works on Colombianisms; therefore, it is based on a qualitative methodology and a descriptive approach. In conclusion, both native gastronomy and music are cultural references of great importance and symbolism for the identity configuration of a nation; therefore, these lexical fields -as well as many others, but for research purposes, and only as an example, we take these two- can be used to characterize the dialectal zones of Colombia, together with many other linguistic elements that should also be taken into account, which corroborates that the lexical level is one of the most important for the identification and delimitation of a diatopic variety.

Tapetusa, between tradition and clandestinity: approximation and characterization of the lexicon in Eastern Antioquia, Colombia

2024-11-20T09:30:10+00:00

In Eastern Antioquia, traditions and customs play a vital role in shaping local cultural identity, with the production of handcrafted beverages such as tapetusa—a liquor that embodies the region's historical heritage and its deep connection to the natural environment—serving as a prominent example. This study aims to characterize the specific lexicon associated with the production, commercialization, and consumption of this artisanal beverage. Applying a qualitative approach and an ethnographic method, data was collected through unstructured interviews with individuals directly engaged in the craft. Given the clandestine nature of the practice, particular attention was paid to capturing the linguistic diversity inherent in the process. This research makes a significant contribution to the preservation and recovery of both linguistic and cultural elements, highlighting the dynamics of a living language in constant evolution. Moreover, it underscores the role of such studies in recognizing artisanal production as a cultural and patrimonial symbol, fostering a deeper understanding and re-signification of local traditions while aiding in the preservation of the region’s linguistic and cultural wealth. Initial analysis led to the identification of eighty-two lexemes, enabling the development of a taxonomy that classifies the process into three key stages: production, commercialization, and consumption. As an exploratory study, this research sets the foundation for long-term investigations into the linguistic and cultural dimensions of artisanal practices in the region.

Design of the lexicographic plant of the Gastronomic Dictionary of the Spanish of Colombia (GastroDiCol). Application to the semantic field of tubers

2024-11-20T09:30:03+00:00

This research aims to describe the lexicographic framework developed for the Gastronomic Dictionary of the Spanish of Colombia (GastroDiCol), specifically focusing on the semantic field of tubers. Grounded in a metalexicographic approach, the study builds upon previous research on Colombian Spanish, particularly the Linguistic-Ethnographic Atlas of Colombia (ALEC) and the Dictionary of Colombianisms (DiCol). Methodologically, the study proposes the creation of both a macrostructure and a microstructure, facilitating the systematic organization of selected lemmas. A key innovation lies in the inclusion of updated diatopic information, in alignment with Ruiz's dialectal framework (2020). Furthermore, the dictionary incorporates etymological and taxonomic content, particularly for plants with edible roots. The analysis reveals, through the identification of minimal differential features in tubers represented on certain ALEC maps, that some terms, such as mafafa, exhibit distinct senses and serve as specific referents rather than synonymic variants. This finding enriches our understanding of how lexical entries pertaining to tubers can be organized and presented, offering new insights into the lexicographical treatment of the varieties of Spanish spoken in Colombia.

The traditional recipes of the indigenous community of Brorán, Costa Rica, as an identity resource

2024-11-20T09:29:57+00:00

Culinary traditions and the lexicon associated with them serve as reflections of a community's worldview, encapsulating the environmental, social, and historical conditions under which a people has evolved. In light of this, this paper examines the nouns most frequently associated with ingredients, recipe names, and culinary techniques within the Brorán indigenous community of Costa Rica, as documented in the Diccionario-recetario pictográfico de la alimentación tradicional en Brörán̈ qu'ercuó (the language of Térraba) (Sánchez et al., 2016). The classification of ingredients follows Eberenz's (2016) categorization into simple foods, prepared foods, cooking utensils, and other relevant items, thereby facilitating the acquisition of the most commonly used vocabulary. Fruits and vegetables emerge as the predominant food sources, a pattern shaped by the community's geographical proximity to both a river and a forest, which restricts the availability of animal-derived ingredients to fish and wild game. Additionally, the Christianization of the Brorán people introduced salt as a fundamental ingredient—an element notably absent in the culinary practices of the Teribe, their sister culture. This study not only highlights the significance of ingredients in shaping culinary identity but also underscores the impact of cultural exchanges and environmental factors on the evolution of the Brorán lexicon

Gastronomic lexicon of Peruvian quinoa

2024-11-20T09:29:54+00:00

Quinoa, a nutrient-dense seed highly valued for its fiber, protein, and other health benefits, is botanically classified as a pseudo cereal, although it is commonly consumed and prepared in ways similar to traditional cereals. Indigenous to South America, specifically the high Andean regions of Peru and Bolivia, quinoa has since spread to Europe and beyond, becoming a globally recognized food. In Peru, quinoa plays a versatile role in the culinary landscape, featuring prominently in appetizers, main dishes, and beverages. This research aims to describe the gastronomic lexicon surrounding quinoa, offering a lexicographical inventory and definition of the terms in which this seed is embedded in Peruvian culinary practices. The study concludes by highlighting quinoa's vast culinary potential for Peruvians, as evidenced by the rich lexical repertoire used to describe its preparation and consumption, underscoring its cultural and gastronomic significance within the region.

From cooking to narrative in Tierras de pan llevar. A lexical approach to traditional Honduran gastronomy

2024-11-20T09:29:50+00:00

In Tierras de pan llevar, we aim to study the voices related to food, which are employed to characterize the "what" and "how" of food from a lexicographical perspective. We begin with the assertions of María Águeda Moreno (2008), who argues that the entry in a lexicographical article guides the search process regarding the represented term. She also claims that the presence of an entry in a corpus attests to its belonging to the linguistic system being inventoried, which is precisely what we seek to demonstrate. The method of analysis consists of identifying references to traditional gastronomy in the work of Rafael Heliodoro Valle; subsequently, we consult Spanish language dictionaries and those specific to Honduran authors to understand how and when these terms were incorporated. The research reveals how, in this work, Honduran gastronomy serves as a constant representation of cultural and identity markers through this lexicon. Finally, Nahuat-origin terms related to maize form a significant corpus, which has been primarily verified in the dictionaries.

Lexicon of Paraguayan gastronomy in the novel Hijo de la revolución (Son of the revolution)

2024-11-20T09:29:47+00:00

A literary work serves as a rich source of information, offering insight into the cultural, social, and behavioral dynamics of the society it portrays. Through its characters, these societal peculiarities become evident, enabling the analysis of lexical units tied to various semantic fields. Consequently, examining a literary corpus that emphasizes the food habits and meals characteristic of the depicted society facilitates the compilation of a valuable gastronomic lexicon. This research focuses on the novel Hijo de la Revolución (Barreto, 2019), which is analyzed to identify terms related to Paraguayan gastronomy and to compare these with entries found in three lexicographic sources: the Diccionario de la Real Academia Española (2014), the Diccionario de Americanismos (2010), and the Diccionario del Castellano Paraguayo (2017). An exploratory and descriptive study is conducted through lexicological and lexicographical analysis. The findings reveal both simple and complex lexical units, classified into three microfields: savory dishes, desserts, and beverages. While some terms appear in academic dictionaries, it is the local dictionary that records the vast majority. Additionally, certain foods are shown to be common across other regions of the Americas. A significant percentage of the names contain pure Guaraní elements, though in the dictionaries, these terms have been adapted to Spanish orthography. While the definitions across the dictionaries generally share similarities, some fail to capture essential information about the dishes, highlighting the need for more comprehensive lexicographical representation.

Food and beverages through paremias, locutions, stereotypical comparisons and sayings

2024-11-20T09:29:44+00:00

This article delves into the phraseology related to food and beverages in Colombia, analyzing how these expressions reflect cultural identity and regional diversity. A database of oral and written sources was compiled, drawing from Colombian proverbs, the Diccionario de Colombianismos (2018), and the Diccionario de Americanismos (2010), with the latter's search restricted to locutions marked for use in Colombia. The most frequently referenced food products in paremias, locutions, stereotyped comparisons, and representative sayings include rice, coffee, beans, corn, potatoes, sugar cane, milk, and its derivatives, among others. Colombian gastronomy serves as a mirror of the country's ethnic, cultural, and geographic diversity, while also functioning as a point of convergence that fosters dialogue, mutual understanding, and a sense of connection between the different regions of the nation. In the Colombian context, the phraseology surrounding food, dishes, utensils, ingredients, and traditional preparations reflects not only the culinary richness but also the cultural significance of food. This lexicon extends beyond the practical function of sustenance to shape and express a collective cultural and social identity, underscoring the role of gastronomy as a vital element in the construction of shared heritage and values across Colombia.

Stereotyped comparisons with food in Colombian Spanish. Criteria of objective lexical selection for its teaching in ELE/L2

2024-11-20T09:29:41+00:00

In discourse, stereotyped comparisons (e.g., fresher than a lettuce, crazier than a goat, older than Methuselah) function as mechanisms of hyperbolic intensification, serving to exaggerate meaning. Unlike free comparisons, stereotyped comparisons are fixed, memorizable formulas that belong to repeated discourse and are readily available for use when expressing the pragmatic content they encapsulate. This article presents a qualitative analysis of 106 adjectival phraseological comparisons featuring food stereotypes, as recorded in the Corpus Léxico del Español de Colombia (CorlexCo) of the Instituto Caro y Cuervo. The study aims to establish objective lexical selection criteria for designing teaching materials for Spanish as a foreign and second language (ELE/L2). The results reveal that the most stereotyped food categories are fruits (21; 18.8%), dishes (21; 18.8%), amasijos (15; 13.4%), and dairy products (13; 11.6%). The most frequent syntactic structure is “más ADJ que X” (78; 73.6%). The majority of these comparisons belong to Colombian Spanish, and the most intensified characteristics include heaviness/annoyance, stinginess, ordinariness, blushing, old age, and loneliness. This research illustrates the value of using linguistic corpora in the study of phraseology and demonstrates their practical application in the development of ELE/L2 didactic materials for teaching stereotyped comparisons, thereby enriching phraseodidactic approaches.

Preliminary review of the lexicon of gastronomy and its reflection in the macrostructure of the Spanish encyclopedic dictionary for students Maraisa

2024-11-20T09:29:38+00:00

This research examines the treatment of food-related terms in the macrostructure of a Venezuelan school dictionary created in the late twentieth century, proposing a threefold task: (1) to identify the types and sets of lexical units derived from the gastronomic field, with particular focus on units specific to Venezuelan Spanish; (2) to specify the lexicographic techniques and resources employed by the dictionary’s author to present this content within the macrostructure; and (3) to classify the food-related lexical material into subfields. Methodologically, the study is qualitative and documentary, focusing on the Diccionario Enciclopédico Escolar Maraisa (1986) due to its significance in Venezuelan school lexicography. The analysis follows a metalexicographic approach (Lara, 1997), considering traditional organizational levels of lexicographic works: macrostructure and microstructure. The findings indicate that: (a) the Maraisa dictionary accounts for the culinary lexicon under geographical restrictions; (b) this lexicon is divided into two main categories: terms used in the broader Spanish macrosystem of Latin America and terms specifically employed in Venezuelan Spanish; (c) the emergent lexical-thematic subfields encompass areas such as dishes and meals, desserts, food establishments, and substantive routines characteristic of Venezuelan culture. This research underscores the importance of local culinary lexicons in school dictionaries and highlights their role in reflecting regional linguistic identity within educational resources.

Paraguayan culinary lexicon in a recipe book of the early twentieth century

2024-11-20T09:29:36+00:00

The food of a nation embodies its history, culture, customs, and rituals, all of which are reflected in the lexicon. In Paraguay, research on this subject remains scarce; thus, this study aims to analyze the gastronomic lexicon in La cocinera paraguaya by Raquel Livieres de Artecona (1931), a work created with the intent of restoring the country’s dietary practices during a particular historical moment and used in schools at the time. The research follows a documentary approach, specifically using content analysis. From a lexicological and lexicographical perspective, the textual and lexical composition of the cookbook, the nomenclature of the described dishes, and various elements of the culinary domain were examined. Electronic corpora and dictionaries were consulted to confirm the origin of the words used in the text and their organization into lexical fields. The study identifies Guaranisms, Americanisms, trademarks, Paraguayisms, and archaisms. The lexical fields are classified into categories such as prepared dishes, ingredients, techniques, utensils, units of measurement, and adjectives. In conclusion, the findings underscore that the work serves as a valuable resource for preserving Paraguayan culinary terminology, including terms unique to Paraguay as well as those shared with other Latin American countries, some of which are undocumented in academic corpora or dictionaries.

Mixology: a lexical-semiotic journey of cocktails

2024-11-20T09:29:33+00:00

The lexicon of a group of speakers serves as a fundamental tool for communication, fostering both personal and professional relationships. This dynamic process involves the use of lexical items to represent various aspects of daily life. These perspectives form the foundation of the research study titled Mixology: A Lexical-Semiotic Journey of Cocktails. This exploratory-descriptive research aims to analyze the lexical units employed in the field of mixology within the context of bars and restaurants, resulting in the creation of an inventory of terms used by experts in this domain. The study was conducted via an online survey, which was divided into two sections. The first section gathered demographic data, while the second section focused on lexical data, featuring three open-ended questions. The survey participants, a total of 19 individuals, represented ten different countries. The analysis methods applied included semiotic presuppositions, semic analysis, lexicographic repertoire structuring, and contrastive analysis from a lexicographical standpoint. The findings revealed that the lexical items describing and outlining mixological tasks and procedures could be grouped into three key areas: discipline, art, and method. This classification suggests that mixology, based on the lexical units used, is perceived as a scientific field characterized by precision and rigor. This is further evidenced by the creation of a structured inventory of terms under lexicographic and semiotic principles.

Gastronomic lexicon in migration chronicles by Ecuadorian authors

2024-11-20T09:29:28+00:00

The aim of this research is to explore the origin and dynamic evolution (diversity > change?) that lexical-semantic units related to Ecuadorian gastronomy have undergone (e.g. fig, onion, peach, onion, rice, stew, chili, mote, guatita, ceviche and viche). For this purpose, the study was based on a documentary study that consisted of reviewing the presence of these words in several lexicographical works, including El habla del Ecuador (1995), the Diccionario de americanismos (2010) and the Diccionario de la lengua española (Updated 2023), because they provide synchronic and diachronic evidence of the behaviour of the selected words. The chosen sample was updated by Andean migrants in chronicles published in this first quarter of the 21st century, such as: Permiso de residencia. Crónicas de la migración ecuatoriana a España by María Fernanda Ampuero (2013) and Me fui a volver. Narrativas, autorías teorizadas de las migraciones ecuatorianas, a collective work edited by Diego Falconí Trávez. In the writings, Daniela Pacheco Posso, Esteban Mayorga and the compiler himself, among others, yearn for the flavours of the land. In addition to the evidence of diversity and change- in addition to the previously known phonetics (i.e. onion, fig), the productivity of some voices (i.e. onion, mote), resemantization (mote, encebollado), it was found that some lexies are patrimonial (durazno), others are borrowings from different origins (arroz, menestra, ají) or lexicalized mestizos: guat + ita. The word ceviche is also labelled as a surprise that is worth revising further, as its origin has been officially linked to the Arabic language, not to an innovation or an American borrowing.

What foundational dictionaries can say about Chilean food. Part two

2024-11-20T09:29:26+00:00

This research examines Hispanic American historical lexicology, specifically focusing on the semantic field of food. The study sets forth three objectives: (1) to analyze the information related to regulatory frameworks, (2) to examine how lexical items in the semantic field of food are treated, and (3) to present the lexicographic function of the related dictionary entries. The methodology follows two phases: first, a comparative analysis using lexicographic repertoires, studies, and corpora to verify the validity and categorization of the lexical units; second, a lexicological and semantic analysis to explore aspects such as meaning, semantic extension, and polysemy. The findings reveal two primary functions of the analyzed entries: norming and representation. The standardization process reflects a rationalist model, focusing on regulatory efforts. Simultaneously, the articles serve to represent and disseminate the Latin American reality, ensuring that regional linguistic and cultural diversity is acknowledged and shared. In conclusion, this study highlights the inherent tension between the need to regulate language and the desire to showcase the rich and varied culinary lexicon of Latin America.

Álvaro Martín Navarro. Terra Immānis. Amazon, 2024, 448 págs.

2024-11-20T09:29:21+00:00

Alexis Maizo. Entre sombras de anochecer. Caracas: Firma Editorial Bernavil, 2022, 396 págs.

2024-11-20T09:29:16+00:00

Sara Mesa. Un amor. Barcelona: Editorial Anagrama. Colección Narrativas Hispánicas, 2020, 185 págs.

2024-11-02T05:08:51+00:00

Presentation Letras 105

2024-10-28T01:13:54+00:00

Estimados lectores:

Nos complace presentar el número 105, volumen 64 (2024), de la revista Letras, dedicado a la intersección entre el léxico y la gastronomía. Este número especial reúne un conjunto rico y diverso de investigaciones que exploran la relación entre el lenguaje y la cultura culinaria en el mundo hispanohablante, para ello se parte de la idea de que la comida trasciende de ser una necesidad básica para convertirse en un fenómeno cultural, social y lingüístico, por tanto, es un reflejo de la identidad, la historia y las tradiciones de los pueblos.

En este número, el léxico asociado a la gastronomía nos permite adentrarnos en la riqueza y diversidad de las culturas hispánicas, desde España y México hasta Paraguay, pasando por Colombia, Guatemala, Costa Rica, Perú, Honduras, Venezuela, Ecuador y Chile.

Aquí se reúnen trabajos que exploran la interacción entre el léxico y la gastronomía en diversos contextos geográficos y temporales, desde los indigenismos culinarios del México dieciochesco hasta la jerga juvenil en Guatemala hasta las recetas tradicionales de la comunidad indígena Brorán en Costa Rica. Además, se incluyen análisis sobre el vocabulario culinario en novelas, la creación de diccionarios especializados, y paremias que involucran alimentos.

En concreto, los 17 artículos que componen este número abordan una amplia gama de temas, detallados a continuación. Además se incorporan 3 reseñas.