La terminologia culinaria ottocentesca nel Manuale del Credenziere di Vincenzo Agnoletti

The paper is focused on one of the works of Vincenzo Agnoletti, a 19t- century specialist of the Italian cuisine. As the author of popular cooking books, he managed to transfer his practical experience in the area onto wide range of readers, and proposed a new lexical model, far from the previous French influence, as far as the gastronomic language is concerned.