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Dicionario De Alimentación E Restauración

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Dicionario De Alimentación E Restauración DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:50 Página 2 DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:50 Página 3 DICIONARIO DE ALIMENTACIÓN E RESTAURACIÓN DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:50 Página 4 DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:50 Página 5 DICIONARIO DE ALIMENTACIÓN E RESTAURACIÓN galego – castelán – inglés COORDINADOR: Manuel González González REDACTORES: Inés Veiga Mateos Sandra Romarís Hortas María Jesús Paz Lema Marta Duyos Míguez PERSOAS QUE PARTICIPARON NALGUNHA FASE DA ELABORACIÓN: Víctor Fresco Barbeito Irene Bravo Pérez Susana Rodríguez Barcia Margarita González González Juan Carlos Búa Carballo DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:51 Página 6 Edita: Xunta de Galicia Consellería de Cultura, Educación e Ordenación Universitaria Centro Ramón Piñeiro para a Investigación en Humanidades Secretario Xeral de Política Lingüística: Valentín García Gómez Coordinador científico: Manuel González González © Manuel González González, Inés Veiga Mateos, Sandra Romarís Hortas, María Jesús Paz Lema, Marta Duyos Míguez © Termigal. Xunta de Galicia. Real Academia Galega Realización Difux, S.L. ISBN 978-84-453-5056-0 Depósito Legal C 1535-2012 DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:51 Página 7 Índice Introdución . 9 Estrutura do dicionario . 11 Dicionario de alimentación e restauración . 19 Índice de nomes científicos . 259 Índice de equivalencias inglés-galego . 263 Índice de equivalencias castelán-galego . 291 Bibliografía . 321 DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:51 Página 8 DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:51 Página 9 Introdución Hoxe en día os restaurantes galegos ofrecen nas súas cartas pratos e bebidas típicos doutros países e culturas, á vez que inclúen traducións a outras linguas dos nomes das nosas especialida- des máis representativas. A internacionalización da gastronomía introduciu na nosa cultura con- ceptos inexistentes na cociña galega tradicional, acompañados das denominacións que recibían nas respectivas linguas de orixe. A alta cociña desenvolveuse principalmente en Francia, polo que o seu léxico, como os nomes dos utensilios ou técnicas, procede maioritariamente do francés. Esta lingua confírelle ao vocabulario culinario tal prestixio e refinamento que os termos que o conforman acaban im- portándose a outras linguas con maior ou menor grao de adaptación e consolidándose nos seus sistemas lingüísticos. Ademais, o léxico culinario tamén recibe unha importante influencia do italiano e do inglés, así como de todas aquelas linguas nas que se dan a coñecer produtos gastronómicos, polo que se enriquece coas achegas denominativas recibidas destes idiomas. Esta situación provocou unha proliferación de estranxeirismos para os que agora propoñemos alternativas que permitan subs- tituílos polas denominacións galegas consideradas máis adecuadas. Por outra banda, o crecente turismo que recibimos na nosa terra procedente doutros países demanda unha equivalencia ou tradución dos nomes dos nosos produtos a outras linguas, polo que esta obra pretende tamén facilitar a hostaleiros e restauradores a consulta das equivalen- cias en inglés para os produtos máis coñecidos da nosa gastronomía, favorecendo á súa fixa- ción nesta lingua. Pretendemos, pois, contribuír á consolidación da terminoloxía culinaria en lingua galega, e fa- cilitar que os especialistas desenvolvan a súa actividade nesta lingua. Pero queremos tamén axu- dar os restauradores a ofrecer os seus produtos en inglés, tendo en conta que esta é a lingua en que se comunican maioritariamente as persoas con linguas maternas distantes. A maioría das consultas recibidas no Servizo de Terminoloxía Galega (TERMIGAL) perten- cen ao ámbito da cociña e gastronomía. Foi así como este traballo, iniciado hai bastantes anos e retomado no 2009, centrou gran parte dos recursos humanos e materiais do servizo, co obxectivo de desenvolver unha terminoloxía gastronómica e culinaria en lingua galega. 9 DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:51 Página 10 O Dicionario de alimentación e restauración que agora se presenta vén sumar unha nova achega a unha escasa bibliografía deste ámbito, representada en gran medida por receitarios, obras xenéricas sobre o vocabulario comercial e algunha publicación especializada, como a Guía de ali- mentación (Xunta de Galicia, 1995) e o Diccionario galego de gastronomía (Edicións Lea, 1999). Esta bibliografía complétase con obras temáticas referidas aos distintos alimentos, como as guías de peixes, plantas, cogomelos ou algas. Nas fases iniciais do proxecto recorreuse a moitas destas fontes especializadas a fin de reunir un corpus representativo das voces utilizadas polos profesionais deste ámbito, pero tamén a obras en castelán e outras linguas para dar solución a baleiros denominativos existentes na lingua ga- lega. A continuación, deseñouse unha árbore conceptual que delimitase o alcance do proxecto, ao tempo que permitise seleccionar os termos pola súa adecuación temática e facilitase o seu trata- mento sistemático. Fóronse traballando despois os termos para recompilar toda a información existente sobre cada un deles, prestando especial atención á redacción da definición dos concep- tos, á selección dos nomes que recibían nas distintas linguas e á documentación das denomina- cións galegas existentes. Finalmente, determináronse as formas galegas recomendadas, especifi- camente no relativo á adaptación de estranxeirismos, e implicouse a diversos expertos para que prestasen o seu asesoramento na resolución de dúbidas e revisión dos rexistros. Desexamos expresar o noso agradecemento a todas as persoas que fixeron posible a reali- zación desta obra, en especial a Pedro Benavente e a Xesús Ferro, pola súa contribución á re- solución de dúbidas puntuais e cesión de materiais da súa autoría; a David de Lorenzo, profe- sional da hostalaría, pola revisión do vocabulario culinario; a Marisa Castro, polo asesoramento nos termos micolóxicos; a Pilar Díaz, pola axuda prestada en ficoloxía; a Isabel Pérez, polas achegas sobre nutrición; a Francisco Fernández Rei polas súas achegas, especialmente nos ter- mos relacionados co mundo do mar; e finalmente a Carmen Manzano e Beatriz Dieste, por axudarnos a afrontar a última etapa desta obra. Este dicionario nace con vontade normativizadora, e constitúe a primeira obra destas carac- terísticas deseñada desde o punto de vista dos profesionais da restauración, pero destinada a un público obxectivo heteroxéneo, entre o que podemos citar profesionais da tradución, lingüistas, xornalistas e, en xeral, todas aquelas persoas ligadas ao ámbito da hostalaría. Esperamos que este traballo sirva para contribuír á normalización da terminoloxía gastronó- mica e culinaria en lingua galega, resolver dúbidas puntuais sobre os termos e facilitar a comu- nicación entre os profesionais do sector. 10 DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:51 Página 11 Estrutura do dicionario Esta obra recolle os principais termos do vocabulario culinario e gastronómico. Na súa maio- ría foron baleirados de repertorios terminolóxicos, lexicográficos e especializados en distintas linguas, especialmente en galego, castelán e inglés, pero tamén se incluíron outras formas obti- das a través dos propios especialistas. O Dicionario de alimentación e restauración recolle aproximadamente 3000 conceptos, con 3600 denominacións en galego, 3700 equivalencias en castelán e 3500 en inglés, ademais de 320 nomes científicos. Escolla de termos Este dicionario reúne aqueles termos da linguaxe gastronómica e culinaria relevantes desde o punto de vista conceptual ou denominativo. O usuario atopará voces especializadas utilizadas polos profesionais, algunhas delas de recente aparición na nosa cultura, pero tamén palabras do léxico común que non poden faltar nun dicionario de alimentación. En liñas xerais, os termos incluídos pertencen aos ámbitos do material de cociña, enxoval, per- soal e locais, alimentos, despezamento, condimentos, pratos e preparacións, procedementos cu- linarios, bebidas, nutrición e vocabulario xeral relacionado coa alimentación. Destes subdominios fóronse seleccionando as formas máis relevantes, polo que esta obra non debe considerarse unha listaxe exhaustiva, senón unha escolla dos termos máis representativos do sector. Por citar algúns exemplos, só incluímos os nomes de uvas con maior presenza documen- tal ou as creacións metonímicas que xulgamos máis produtivas, como sucede coas obtidas a par- tir das denominacións de orixe máis coñecidas, por exemplo, “rioxa”, “ribeiro” ou “idiazábal”. Para a creación do corpus de traballo prescindimos dalgunhas voces consideradas máis tradi- cionais ou patrimoniais, como “artesa”, “gramalleira” ou “tixolo”, que son fundamentais na cul- tura tradicional galega, pero que xa non forman parte dos termos utilizados na cociña moderna. 11 DICIONARIO def 05/9/12.qxd:Maquetación 1 5/9/12 16:51 Página 12 Entradas Esta obra é un dicionario monolingüe en galego con equivalencias en castelán e inglés e con indicación dos nomes científicos no caso dos seres vivos. Os lemas móstranse ordenados alfa- beticamente, e van seguidos da categoría gramatical que lles corresponde e dunha definición, nos lemas principais, ou dunha marca remisiva, nos sinónimos. A continuación, inclúense as equi- valencias en castelán e mais en inglés e, no caso dos seres vivos, o nome científico que se lles atribúe. As entradas pluriverbais preséntanse ordenadas secuencialmente (“en pepitoria”), seguindo a estrutura lóxica na frase.
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