{"id":7199,"date":"2016-09-14T08:28:38","date_gmt":"2016-09-14T08:28:38","guid":{"rendered":"http:\/\/www.cuisine-virtuelle.com\/wordpress\/?p=7199"},"modified":"2016-09-14T08:30:55","modified_gmt":"2016-09-14T08:30:55","slug":"7199","status":"publish","type":"post","link":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/7199\/","title":{"rendered":"\u00c9crits et discours culinaires"},"content":{"rendered":"

\"\"<\/a><\/p>\n\n\n\n\n
Discours culinaires et \u0153nologiques, litt\u00e9rature gourmande, intitul\u00e9s de recettes, argumentation des mets, structures des \u00e9crits culinaires, constructions des menus gastronomiques, voire analyses de marques commerciales\u2026 Les belles lettres de la gastronomie fran\u00e7aise sont ici pass\u00e9es au crible par un collectif provenant de 8 pays d\u2019Europe, compos\u00e9 d\u2019une trentaine d\u2019universitaires des sciences de l\u2019information, de la communication, de la th\u00e9orie et rh\u00e9torique litt\u00e9raire, de la s\u00e9miologie, de la lexicologie et des langues, ainsi que quelques journalistes et auteurs. Passant de l\u2019appellation d\u2019un plat \u00e0 l\u2019\u00e9criture d\u2019une carte de restaurant, de la publicit\u00e9 \u00e0 l a critique gastronomique, du r\u00e9cit au dialogue, de la m\u00e9taphore \u00e0 la m\u00e9tonymie, du langage assaisonn\u00e9 aux terminologies servies \u00e0 la bonne franquette, les \u00e9crits culinaires et relectures de livres gourmands viennent ici souligner le rapport entre le manger et le parler. Les discours savoureux, et sans doute \u00e0 savourer, emprunt\u00e9s aux divers champs s\u00e9mantiques analys\u00e9s dans cet ouvrage, vous sont ainsi propos\u00e9s pour nourrir corps et esprit.<\/p>\n

LES AUTEURS<\/strong><\/b><\/p>\n

Ouvrage collectif sous la direction de Kilien Stengel, professeur certifi\u00e9 \u00e0 l\u2019Universit\u00e9 Fran\u00e7ois-Rabelais de Tours, docteur en sciences de l\u2019information et la communication, membre associ\u00e9 aux \u00e9quipes de recherches Cim\u00e9os (Universit\u00e9 de Bourgogne) et Prim (Universit\u00e9 de Tours) et Anne Parizot, ma\u00eetre de conf\u00e9rences HDR \u00e0 l\u2019Universit\u00e9 de Reims Champagne-Ardenne o\u00f9 elle enseigne la communication, associ\u00e9e aux laboratoires Cim\u00e9os et Clesthia (Universit\u00e9 Paris-III).<\/p>\n

Contributeurs\u00a0: Dominique Alvarez, Karin Becker, Salsa Bertin, H\u00e9l\u00e8ne Binet, Benjamin Boudou, Jean-Jacques Boutaud, Paola Capone, Rosalia Cavalieri, Iulia Cord, Nadine Franjus-Adenis, Marie-Claire Fr\u00e9d\u00e9ric, Laurent Gautier, Andrea Grewe, Cl\u00e9mentine Hugol-Gential, Pascal Lardellier, S\u00e9gol\u00e8ne Lef\u00e8vre, C\u00e9line Leli\u00e8vre, Giovanni Lombardo, Christopher Lucken, Mickael Mariaule, Audrey Moutat, Isabel N\u00e9gro, Anne Parizot, Nathalie Roelens, Luciana Rom\u00e9ri-Veloso, Pierre Sadoulet, Mariette Sicard, Kilien Stengel et Mich\u00e8le Villemur.<\/p>\n

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TABLE DES MATI\u00c8RES<\/strong><\/b><\/p>\n

\u00a0<\/p>\n

Introduction, par Anne Parizot et Kilien Stengel<\/p>\n

\u00a0<\/p>\n

Chapitre\u00a0: Lieux et Acteurs<\/p>\n

\u00a0<\/p>\n

Chapitre\u00a0: Circulation et Transmission<\/p>\n

\u00a0<\/p>\n

Chapitre\u00a0: Savoirs et Instruments<\/p>\n

\u00a0<\/p>\n

Chapitre\u00a0: Cat\u00e9gorisation et Normalisation<\/p>\n

\u00a0<\/p>\n

Biographie des contributeurs<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Discours culinaires et \u0153nologiques, litt\u00e9rature gourmande, intitul\u00e9s de recettes, argumentation des mets, structures des \u00e9crits culinaires, constructions des menus gastronomiques, […]<\/p>\n","protected":false},"author":1,"featured_media":7200,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[34,421,192],"tags":[],"class_list":["post-7199","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualites","category-litterature-culinaire","category-tendances-et-conjoncture"],"blocksy_meta":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-content\/uploads\/2016\/09\/9782343097183r.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/s9UvTf-7199","_links":{"self":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/comments?post=7199"}],"version-history":[{"count":2,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7199\/revisions"}],"predecessor-version":[{"id":7202,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/posts\/7199\/revisions\/7202"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media\/7200"}],"wp:attachment":[{"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/media?parent=7199"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/categories?post=7199"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.cuisine-virtuelle.com\/wordpress\/wp-json\/wp\/v2\/tags?post=7199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}