This paper provides an analysis of the specialist lexicon used by gastronomic critics, based not only on food descriptions but also on menu entries. The information extraction process relies on the individuation of a local grammar, constituted by combinations of multiword expressions. This twofold categorisation allows one to capture the latest trends in the gastronomic offer, where the traditional dimensions of popular cookery intertwine with those of creative high-level cuisine. A fuzzy classification of restaurants is consequently preferred.
A Two-Level Fuzzy Classification between Different Profiles of the Gastronomic Lexicon / Bolasco, Sergio; P., Pavone. - ELETTRONICO. - (2011). (Intervento presentato al convegno CLADAG 2011 tenutosi a Pavia nel September 7-9, 2011).
A Two-Level Fuzzy Classification between Different Profiles of the Gastronomic Lexicon
BOLASCO, Sergio;
2011
Abstract
This paper provides an analysis of the specialist lexicon used by gastronomic critics, based not only on food descriptions but also on menu entries. The information extraction process relies on the individuation of a local grammar, constituted by combinations of multiword expressions. This twofold categorisation allows one to capture the latest trends in the gastronomic offer, where the traditional dimensions of popular cookery intertwine with those of creative high-level cuisine. A fuzzy classification of restaurants is consequently preferred.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
