Dialogue culturel entre le français et le roumain concernant le domaine gastronomique
A Cultural Dialogue between French and Romanian in Gastronomy

Summary/Abstract: A French proverb reads: "Tell me what you eat to tell you who you are". It is almost a common thing that "C'est French cuisine" becomes synonymous with taste, refinement, or art, in a word. An art of "savoir-faire" and "savoir-vivre" through the interaction and sharing with others. As far as the vocabulary of French gastronomy is concerned, it managed to enter the culture of other nations by changes due to both socio-political and cultural conditions. The present paper attempts to propose a lexicological / lexicographical sketch of the French influence on Romanian vocabulary. There are words that have entered the Romanian gastronomic vocabulary through direct loan from French (by total or partial adaptations - eg. bechamel sauce, the famous savarin or choux à la crème). The semantic classes that fall within the culinary terminology are generally kept as such in the source language: a) terms specific to this field: biscuits, rolls, fillet, steak, b) semantic isotopes used in names denoting cooking utensils: corkscrew (<(< fr. tire-bouchon), tureen (<fr. soupière), coffeemaker (<fr. cafétière).

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