Lexicografía y traducción: en torno al léxico culinario en el Diccionario nuevo de las dos lenguas francesa y española (1705) de Francisco Sobrino

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                            [a] => This research approaches the culinary lexicon and examines its treatment in the bilingual Spanish-French dictionary Diccionario nuevo de las dos lenguas francesa y española (1705) by Francisco Sobrino. The selection of culinary terms is focused on Francisco Martínez Montiño's work Arte de cocina, pastelería, bizcochería y conservería (1611), which is one of the cited authorities of the first dictionary published by the Royal Spanish Academy (Diccionario de autoridades, 1726-39).
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                            [t] => Alfinge: Revista de filología
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                            [g] => Nº. 26,  2014,  pags. 191-217
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