Léxico culinario autorizado en el primer diccionario académico

Abstract

The present research approaches Arte de cocina, pastelería,
bizcochería y conservería (1611) by Francisco Martinez Montiño, chief cook
of King Philip II’s court. Many experts have marked this work as the
most important recipe book of the Baroque, being reissued in numerous
occasions throughout the 17th and 18th century. In fact, it is part of the
cited authorities of the first lexicographical catalogue published by the
Royal Spanish Academy. After having revised the published studies on the history of the Spanish lexicon about food and cooking, the central
objective of this paper is to extract the terms authorized by Martínez
Montiño in Diccionario de autoridades (1726-39) and create a lexical corpus
with the words found. Next, the terms will be organized following the
standards of onomasiology.