Vol. 64 No. 105 (2024): LETRAS

DOI: https://doi.org/10.56219/letras.v64i105

Published: 2024-11-13

Full Issue

Preliminary

Preliminary Letras 105

José Gabriel Figuera Contreras, Johanna Rivero Belisario

17-18

Presentation

Presentation Letras 105

Lirian Astrid Ciro, José Gabriel Figuera Contreras, Estela Mary Peralta de Aguayo, Johanna Rivero Belisario

19-24

Articles

GastroLex: Gastronomy and Lexicon

Marta Torres Martínez

25-48
America in the kitchen: lexical indigenisms in the culinary vocabulary of eighteenth-century Mexico

José Luis Ramírez Luengo

49-70
The vocabulary used by young people in Guatemala for naming foodstuffs

María Raquel Montenegro Muñoz

71-102
Spanish in Colombia: dialects, gastronomy and music

Mónica Chamorro Mejía, Lirian Astrid Ciro

103-138
Tapetusa, between tradition and clandestinity: approximation and characterization of the lexicon in Eastern Antioquia, Colombia

Diana Vanessa Arenas González, Alejandra Echavarría Zuluaga

139-166
Design of the lexicographic plant of the Gastronomic Dictionary of the Spanish of Colombia (GastroDiCol). Application to the semantic field of tubers

Sara María Díez Ortiz

167-198
The traditional recipes of the indigenous community of Brorán, Costa Rica, as an identity resource

Nicole Cisneros Vargas

199-224
Gastronomic lexicon of Peruvian quinoa

Marco Lovón

225-246
From cooking to narrative in Tierras de pan llevar. A lexical approach to traditional Honduran gastronomy

Águeda Chávez García

247-272
Lexicon of Paraguayan gastronomy in the novel Hijo de la revolución (Son of the revolution)

Estela Mary Peralta de Aguayo, Ximena Méndez Cataldo

273-304
Food and beverages through paremias, locutions, stereotypical comparisons and sayings

María Bernarda Espejo Olaya

305-340
Stereotyped comparisons with food in Colombian Spanish. Criteria of objective lexical selection for its teaching in ELE/L2

Gloria Viviana Nieto Martín

341-380
Preliminary review of the lexicon of gastronomy and its reflection in the macrostructure of the Spanish encyclopedic dictionary for students Maraisa

Johanna Rivero Belisario

381-400
Paraguayan culinary lexicon in a recipe book of the early twentieth century

Estela Mary Peralta de Aguayo

401-426
Mixology: a lexical-semiotic journey of cocktails

Oscar Elías Blanco Correa, Daniel Alejandro Figueroa

427-470
Gastronomic lexicon in migration chronicles by Ecuadorian authors

Rita Jáimez Esteves

471-510
What foundational dictionaries can say about Chilean food. Part two

Soledad Chávez Fajardo

511-546

Reviews

Álvaro Martín Navarro. Terra Immānis. Amazon, 2024, 448 págs.

Yanira Yánez Delgado

547-550
Alexis Maizo. Entre sombras de anochecer. Caracas: Firma Editorial Bernavil, 2022, 396 págs.

Adriana C. González L.

551-556
Sara Mesa. Un amor. Barcelona: Editorial Anagrama. Colección Narrativas Hispánicas, 2020, 185 págs.

José Rafael Simón Pérez

557-560

Vol. 64 No. 105 (2024): LETRAS

Full Issue

Preliminary

Preliminary Letras 105

Presentation

Presentation Letras 105

Articles

GastroLex: Gastronomy and Lexicon

America in the kitchen: lexical indigenisms in the culinary vocabulary of eighteenth-century Mexico

The vocabulary used by young people in Guatemala for naming foodstuffs

Spanish in Colombia: dialects, gastronomy and music

Tapetusa, between tradition and clandestinity: approximation and characterization of the lexicon in Eastern Antioquia, Colombia

Design of the lexicographic plant of the Gastronomic Dictionary of the Spanish of Colombia (GastroDiCol). Application to the semantic field of tubers

The traditional recipes of the indigenous community of Brorán, Costa Rica, as an identity resource

Gastronomic lexicon of Peruvian quinoa

From cooking to narrative in Tierras de pan llevar. A lexical approach to traditional Honduran gastronomy

Lexicon of Paraguayan gastronomy in the novel Hijo de la revolución (Son of the revolution)

Food and beverages through paremias, locutions, stereotypical comparisons and sayings

Stereotyped comparisons with food in Colombian Spanish. Criteria of objective lexical selection for its teaching in ELE/L2

Preliminary review of the lexicon of gastronomy and its reflection in the macrostructure of the Spanish encyclopedic dictionary for students Maraisa

Paraguayan culinary lexicon in a recipe book of the early twentieth century

Mixology: a lexical-semiotic journey of cocktails

Gastronomic lexicon in migration chronicles by Ecuadorian authors

What foundational dictionaries can say about Chilean food. Part two

Reviews

Álvaro Martín Navarro. Terra Immānis. Amazon, 2024, 448 págs.

Alexis Maizo. Entre sombras de anochecer. Caracas: Firma Editorial Bernavil, 2022, 396 págs.

Sara Mesa. Un amor. Barcelona: Editorial Anagrama. Colección Narrativas Hispánicas, 2020, 185 págs.

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