Traducerea literară şi gastronomia spaniolă
Literary translation and Spanish gastronomy

Author(s): Cristina Cucoş, Oxana Chira
Subject(s): Social Sciences, Language and Literature Studies, Literary Texts
Published by: Biblioteca Ştiinţifică a Universităţii de Stat Alecu Russo
Keywords: text linguistics; meaning; textualism; spanish literature; gastronomy
Summary/Abstract: This study proposes an interdisciplinary analysis of the concept of meaning in linguistics and literary studies, tracing its evolution from the classical theories of Plato and Aristotle to the seminal contributions of Eugen Coşeriu, Umberto Eco, and Jean-Michel Adam. The research highlights the central role of the relationship between sign, signified, and meaning, positioning text linguistics at the core of the interpretative process. In parallel, the paper examines the development of textualism and metanarrative strategies in Spanish literature of the transition period (1970-1980), a context in which fiction and reality intertwine through self-reflexive and experimental narrative techniques. A distinct section is devoted to the relationship between literature and gastronomy, where food emerges as a narrative, symbolic, and identity-bearing element. Literary examples, ranging from Don Quijote de la Mancha to contemporary works, illustrate how gastronomy contributes to the construction of cultural identity and to the aesthetic configuration of literary texts. The study thus reveals the interconnections between language, meaning, literature, and cultural experience, offering an integrated perspective on the relationship between text and reality.

• Details
• Contents