Rhétorique du menu gastronomique (notice n° 119153)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02790cam a2200325 4500500 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250112013243.0 |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | fre |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 100 10 - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Dupuy, Jean-Philippe |
| Relator term | author |
| 245 00 - TITLE STATEMENT | |
| Title | Rhétorique du menu gastronomique |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Date of publication, distribution, etc. | 2009.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | 12 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Résumé Concevoir le menu de restaurant comme un texte qui cherche à plaire et à convaincre, c’est suggérer qu’il n’est pas la simple énumération de mets entre lesquels choisir, mais une production rhétorique dont on souhaite ici analyser les procédés et comprendre la fonction. Le corpus choisi, constitué des menus qu’affichent une vingtaine de restaurants gastronomiques, nous permet certes d’observer les principales figures du discours (métaphores, métonymies, etc.) ; il révèle surtout la variété de l’arsenal rhétorique utilisé : analogies, transgressions, système de valeurs sont autant de moyens de créer le « vrai » goût des choses. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | The elaboration of a restaurant menu as a text aiming at seducing and at convincing visitors, infers that it does not merely enumerates various dishes among which we are to choose from, but that it is a rhetorical production whose processes need to be analysed and whose function needs to be understood. The corpus being studied consists of gourmet menus selected from about twenty fine restaurants. It certainly enables us to observe the main figures of speech (metaphors, metonymies); above all, it reveals the great variety of the rhetorical gear in use : analogies, transgressions, systems of values are as many means of creating the "genuine" flavour of food. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Resumen Una concepción del menú de restaurante como texto que busca agradar y convencer sugiere que el menú no es una simple enumeración de platos elegibles sino una producción retórica, cuyos procedimientos son analizados en este artículo que desea comprender su función. El corpus escogido, compuesto por menús que representan una veintena de restaurantes gastronómicos, nos permite observar las principales figuras del discurso (metáforas, metonimias, etc.) e ilustra además la variedad del arsenal retórico utilizado: por medio de analogías, transgresiones y sistemas de valores se crea el “verdadero” gusto de las cosas. |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | menu |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | rhétorique |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | figure |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | gastronomie |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | gastronomía |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | menu |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | rhetoric |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | retórica |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | menú |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | figure |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | figura |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) | |
| Topical term or geographic name as entry element | gastronomy |
| 786 0# - DATA SOURCE ENTRY | |
| Note | Communication & langages | 160 | 2 | 2009-06-01 | p. 19-33 | 0336-1500 |
| 856 41 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://shs.cairn.info/revue-communication-et-langages1-2009-2-page-19?lang=fr">https://shs.cairn.info/revue-communication-et-langages1-2009-2-page-19?lang=fr</a> |
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