Gastronomic and Lexicographical Migrations. The Names of Italian Cheeses throught the Prism of Internet and Dictionaries

Abstract

The aim of this article is to analyse the phenomenon of the migration of words from Italian gastronomy into the French lexicon, focusing in particular on the names of Italian cheeses on the one hand, and on their presence in monolingual French and bilingual French - Italian/Italian - French dictionaries on the other. It will thus be possible to observe the integration into the French language-culture of certain Italian realia and the words that name them, as well as, in certain cases, the times and modes of this integration.