Resumo

LEONI DE LEON, Jorge Antonio  e  BARAHONA GAMBOA, Hazel. Meronyms of Costa Rican gastronomy: Limón and Central Valley. Káñina [online]. 2016, vol.40, suppl.1, pp.99-138. ISSN 2215-2636.  http://dx.doi.org/10.15517/rk.v40i3.29173.

The definition of a culinary dish involves the description of its parts, among which we can include ingredients (e.g. meat is part of a stew). In this sense, ingredients are meronyms. Additionally, the ingredients can be classified according to the process to be followed in the recipe, which specifies if they have to be mixed, boiled, baked, sprinkled, cut, etc. Thus, we apply ourselves to establish and classify meronyms, according to these criteria, for obtaining a network of elements with self-structure that, as we demonstrated for the Central Valley and Limón, this outlines the culinary profile of each region and allows us to identify the nature of both culinary traditions, which goes beyond any simple inventory of recipes.

Palavras-chave : Spanish; Costa Rica; gastronomy; lexicography; ontology.

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