Cendrine PAGANI-NAUDET, Histoire d’un procédé de style. La dislocation (XIIe - XVIIe siècles), Paris, Champion, 2005 ; 1 vol. in-8°, 285 p. (Babeliana, 7). ISBN : 2-7453-1221-9. Prix : CHF 63 ht ; € 45,00 ttc.

Cendrine PAGANI-NAUDET, Histoire d’un procédé de style. La dislocation (XIIe - XVIIe siècles), Paris, Champion, 2005 ; 1 vol. in-8°, 285 p. (Babeliana, 7). ISBN : 2-7453-1221-9. Prix : CHF 63 ht ; € 45,00 ttc.

Transmitting and presenting “know-how” in the Fait de cuysine by Maître Chiquart. The Fait de cuysine by Maître Chiquart (1420) enjoys exceptional status in the history of texts on French gastronomy. It also stands out from other medieval recipe books in French in that it shows literary qualities...

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Autore principale: Marcotte, Stéphane
Natura: Article ou chapitre numérique
Lingua:Français
Pubblicazione: 2008
Accesso online:Accès Université d'Orléans et IFPM
Accès Université d'Orléans et IFPM
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spelling cairn-RMA_141_0125zkRMALe Moyen Âge https://shs.cairn.info/revue-le-moyen-age-2008-1-page-XXXVII?lang=fr https://doi.org/10.3917/rma.141.0125zk Cendrine PAGANI-NAUDET, Histoire d’un procédé de style. La dislocation (XIIe - XVIIe siècles), Paris, Champion, 2005 ; 1 vol. in-8°, 285 p. (Babeliana, 7). ISBN : 2-7453-1221-9. Prix : CHF 63 ht ; € 45,00 ttc. Marcotte, Stéphane2008 fre Le Moyen Âge | CXIV | 1 | 2008-05-19 | p. XXXVII-XXXVII | 0027-2841 RMA_14147 Transmitting and presenting “know-how” in the Fait de cuysine by Maître Chiquart. The Fait de cuysine by Maître Chiquart (1420) enjoys exceptional status in the history of texts on French gastronomy. It also stands out from other medieval recipe books in French in that it shows literary qualities of composition that are as unexpected as they are undeniable. In order to transmit both his knowledge and his “know-how” (and this desire emerges as much in the text’s vocabulary as in its syntax), Maître Chiquart turns his text into a real piece of theater, with a decor that gleams with cleanliness (something the study of lexical recurrences enables one to highlight), putting his actors in place and regulating their movements in minute detail (resorting to achieve this to a stylistic use of the French verbal system of rare finesse, the main subject of our study), thus reviving memories of a sumptuous banquet.Cairn free access
language Français
format Article ou chapitre numérique
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description Transmitting and presenting “know-how” in the Fait de cuysine by Maître Chiquart. The Fait de cuysine by Maître Chiquart (1420) enjoys exceptional status in the history of texts on French gastronomy. It also stands out from other medieval recipe books in French in that it shows literary qualities of composition that are as unexpected as they are undeniable. In order to transmit both his knowledge and his “know-how” (and this desire emerges as much in the text’s vocabulary as in its syntax), Maître Chiquart turns his text into a real piece of theater, with a decor that gleams with cleanliness (something the study of lexical recurrences enables one to highlight), putting his actors in place and regulating their movements in minute detail (resorting to achieve this to a stylistic use of the French verbal system of rare finesse, the main subject of our study), thus reviving memories of a sumptuous banquet.
author Marcotte, Stéphane
spellingShingle Marcotte, Stéphane
Cendrine PAGANI-NAUDET, Histoire d’un procédé de style. La dislocation (XIIe - XVIIe siècles), Paris, Champion, 2005 ; 1 vol. in-8°, 285 p. (Babeliana, 7). ISBN : 2-7453-1221-9. Prix : CHF 63 ht ; € 45,00 ttc.
author_facet Marcotte, Stéphane
author_sort Marcotte, Stéphane
title Cendrine PAGANI-NAUDET, Histoire d’un procédé de style. La dislocation (XIIe - XVIIe siècles), Paris, Champion, 2005 ; 1 vol. in-8°, 285 p. (Babeliana, 7). ISBN : 2-7453-1221-9. Prix : CHF 63 ht ; € 45,00 ttc.
title_short Cendrine PAGANI-NAUDET, Histoire d’un procédé de style. La dislocation (XIIe - XVIIe siècles), Paris, Champion, 2005 ; 1 vol. in-8°, 285 p. (Babeliana, 7). ISBN : 2-7453-1221-9. Prix : CHF 63 ht ; € 45,00 ttc.
title_full Cendrine PAGANI-NAUDET, Histoire d’un procédé de style. La dislocation (XIIe - XVIIe siècles), Paris, Champion, 2005 ; 1 vol. in-8°, 285 p. (Babeliana, 7). ISBN : 2-7453-1221-9. Prix : CHF 63 ht ; € 45,00 ttc.
title_fullStr Cendrine PAGANI-NAUDET, Histoire d’un procédé de style. La dislocation (XIIe - XVIIe siècles), Paris, Champion, 2005 ; 1 vol. in-8°, 285 p. (Babeliana, 7). ISBN : 2-7453-1221-9. Prix : CHF 63 ht ; € 45,00 ttc.
title_full_unstemmed Cendrine PAGANI-NAUDET, Histoire d’un procédé de style. La dislocation (XIIe - XVIIe siècles), Paris, Champion, 2005 ; 1 vol. in-8°, 285 p. (Babeliana, 7). ISBN : 2-7453-1221-9. Prix : CHF 63 ht ; € 45,00 ttc.
title_sort cendrine pagani-naudet, histoire d’un procédé de style. la dislocation (xiie - xviie siècles), paris, champion, 2005 ; 1 vol. in-8°, 285 p. (babeliana, 7). isbn : 2-7453-1221-9. prix : chf 63 ht ; € 45,00 ttc.
publishDate 2008
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