Recepción de léxico de confitería decimonónico en diccionarios del español

Abstract

The present research approaches José Maillet’s The Modern Confectioner (1851), a culinary treaty published in the middle of the 19th century. Our central objective is to study the vocabulary included at the end of the aforementioned work and, in particular, to analyse the specialty terms compiled in it. Firstly, we arrange these words in onomasiological order to later revise their presence, treatment and evolution in the academic and extra-academic tradition of the Spanish lexicography. We focus in determining whether the lexical items under study are registered in the general dictionaries of the Spanish language and, in such a case, in which period they are lemmatised and how they are incorporated in the macro and microstructure of the different catalogues. In short, this paper will shed light on one of the areas of the nineteenth-century lexicon concerning social life, namely, the culinary one and, specifically, the one related to the field of confectionery