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In:Late Modern English: Novel encounters
Edited by Merja Kytö and Erik Smitterberg
[Studies in Language Companion Series 214] 2020
► pp. 219–241

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Eighteenth-century French cuisine terms and their semantic integration in English

 | University of Heidelberg
Published online: 18 March 2020
DOI logo with link
https://doi.org/10.1075/slcs.214.10lan
Abstract
A great variety of French culinary vocabulary has been taken over into English down the ages (e.g., Chirol 1973). During the eighteenth century, too, French served English as an important donor of lexical items which reveal the finesse of French cookery. The present analysis sets out to shed light on the semantic integration of French-derived culinary terms. An essential objective of this paper is to find out whether (a) a particular sense a borrowing adopts after being introduced into English has its origins in French (as a result of the continuing influence of French on English) or (b) whether the relevant change in meaning is due to an internal sense development within the receiving language.
Article outline
  • 1.Introduction
    • 1.1Previous studies of the French impact on the English vocabulary
    • 1.2The OED Online as a source of French culinary terms
    • 1.3Aims and methodology
    • 1.4Terminology employed in the present analysis
      • 1.4.1Types of loan influences
      • 1.4.2Types of semantic change
  • 2.The semantic integration of French culinary terms in the eighteenth century
    • 2.1Cooking styles and the preparation of food
    • 2.2Food items and products
    • 2.3Beverages
    • 2.4Dishes
    • 2.5Desserts and items of confectionery
  • 3.Summary and conclusion
  • Notes
  • References
  • Online resources
References (24)
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Online resources
DDL <[URL]> (30 December 2017).
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OED Online <[URL]> (30 December 2017).
TLF <[URL]> (30 December 2017).
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