Glossary Terms
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| philology | study of language in written and historical sources
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| sign | literal word, this changes (examples would include pictures, symbols, varying languages)
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| signifier | reference to, way of referencing (synonym for sign)
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| signified | the entity being referenced, the thing (does not change)
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| referent | the entity being referenced, the thing (does not change), synonym for signified
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| metaphore | say one thing and mean something else, description by means of comparison
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| (g)ravioli | examples of semantic shift. in past was pronounced/spelled with a "g" b/c "grav"= heavy so pasta with filling, but over the centuries the "g" was lost
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| etymology | the origin of the meaning; ex= awesome. "awe" + "some"=in awe of you, note: in Latin the etymology is the same for all Latin based languages but the meaning does change
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| semantic shifts | words with similar sounds change in meaning over time. ex= gourmet(of the best quality, delicious) and gourmand (glutton)
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| GASTRONOMY | creation of meal with the aim of pleasuring all the senses
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| gastronome | scientist of good food (n.)
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| gourmet | of the best quality (adj.)
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| gourmand | gluttonous, negative connotation (consider relevance of semantic shifts)
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| gourmandise | unrestrained enjoyment of fine foods and wines etc. (consider the relevance of semantic shift)
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| food | central aspect of culture, limited by foodways and that is how become defined by
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| foodways | the way in which foods move around (both natural and manmade). with time has become more advanced
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| cook | common term to refer to someone who makes food
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| chef | head of cooks, french word for "head" over tome adopted a food based connotation, now it's literal meaning is no longer relevant
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| sous chef | assistant to chef
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| chef de patisserie | deals with desserts
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| 7 deadly sins | anger, greed, sloth, pride, envy, [lust and gluttony]. last two acceptable in some cultures. age old problem has been where to draw the line with these emotions
Every Good Swimmer Practices Every Last Glide
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| bonne chere | good food, great meal. derived from the French word "chere" which means face-- so face is smiling, chere is meat
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| recipe | to take, a formula, list of instructions (an instructional term)
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| banquet | food celebration
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| convivium | meeting up, banquet, food related celebration
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| symposium | giant table, banquet style, horse-shoe shaped where food is placed in the center
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| credenza | service table upon which cold food is displayed
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| kitchen | hot preparation of food, cooking
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| foraging | gathering. think Adam and Eve and the Garden of Eden before the times of agriculture
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| libation | drinks
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| tuscany | southern capital of food and culture in Italy. olive oil, pasta, birth of Renaissance
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| emilia-romagna | birthplace of Artusi, animal fat, pasta (north of Florence)
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| risorgimento | rising up again, goal was to return to the greatness of the Renaissance through reunification, time of great poverty and violence
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| renaissance | rebirth, cultural explosion in Italy
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| repast | a meal or the food provided at a meal
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| collation | a light, informal meal
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| manuscript | an author's work that has not been published or just handwritten, during the renaissance humanists were in search of original manuscripts from the past as a source of inspiration
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| printing press | the invention of the printing press allowed for the quick productions of many copies of a work which meant dissemination of new ideas was easier
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| Epicurus | ancient greek philosopher that preached to live in the moment, give in to desires
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| Epicure | someone who really knows how to enjoy life
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| Humanism | major revolution marked by a shift in interest to ancient Greek texts, interested in shaping human life on earth, antagonistic to the preachings of the church
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| Maestro Martini | most important cook of the 15th century, cook for Cardinal and wrote Libro de Arte Coquinaria , helped italy make the transition from medieval to renaissance cuisine
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| Bartolomeo Scappi | famous renaissance chef, cooked for cardinal, wrote Opera dell'arte del cucinare which included 1,000 recipes, first depiction of a fork
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| Cristoforo di Messisbugo | organized banquets for the emperor Charles V, wrote instructional book
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| Bartolomeo Sacchi (platina) | wrote first book of gastronomy ever recorded, secretary of the Vatican Library
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| 1848 | Italian nationalists rebelling famine, wanted a united Italian country, first italian war of independence
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| 1860 | italy unifies and becomes a country
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| Pellegrino Artusi | from forlimpopoli, traveled throuhout Italy and recorded recipes liked, brought Italy together with food
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| Gioacchino Rossini | famous opera singer was know for being passionate about eating good food
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| Pinocchio | written 1892, context: risorgimento, fighting hunger was a common theme
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| Caterina di Medici | married off to king of France, took over when he died, brought women to governing table
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