Arte de repostería (1747) by Juan de la Mata: discursive aspects and lexicon of gastronomy in 18th century Spanish

Abstract

This article aims at examining the treatise Arte de repostería (1747) by Juan de la Mata in order to contribute to the study of the language of gastronomy and confectionery in the eighteenth century. Firstly, we will offer a review of the context in which the work arose; secondly, we will address its linguistic analysis, focusing on the most noteworthy discursive aspects and lexical peculiarities of De la Mata’s work.