Diccionario de términos culinarios español-francés / francés-español

Resumo

This work is primarily aimed at students from the Faculties of Gastronomy and Hotel Schools in Spanish and French-speaking countries, as well as all professionals in the restaurant industry, not forgetting translators, whether they are dedicated to translating specialized texts or literary translation, since many references to the world of gastronomy can be found in novels, such as those by Vázquez Montalbán, for example. This dictionary does not include the vocabulary of the ingredients used in the preparation of culinary dishes: fruit, vegetables, fish - which can be found in general dictionaries - but we have given the translations of the different meats used because their names differ from those of live animals. The vocabulary referring to wines does not appear here either because it is a very particular lexical field that deserves to be the object of a specialized dictionary in this area. The translation of all the vocabulary related to cooking utensils, the different categories of professionals working in a restaurant and the preparation of the dishes is therefore offered, as well as the translation or explanation of the most important Spanish and French dishes from each region.