"Local tastes" and territorial promotion in the digital era. Towards an online multilingual termbase of typical Emilia Romagna products

The value of the excellence of food and wine in the Emilia-Romagna territory plays a cultural key role. Based on digital terminology, the project “Sapori locali” – “Local tastes” and territorial promotion in the digital era. Towards an online termbase of typical Emilia Romagna products (TermPTEmRo), aims at the creation of a multilingual termbase with focus on the Italian Region Emilia-Romagna’s typical products. In order to achieve the promotion of the contents related to each product, “Sapori locali” will be conceived as an open access termbase hosted in a terminology management system following the FAIR principles (Findable, Accessible, Interoperable and Reusable) of the European Open Science Cloud Association. The languages involved in the project are Italian, English, French, Spanish, German and Romanian. For each language, the termbase “Sapori locali” will be composed by terminological records about D.O.C. (Controlled Designation of Origin), D.O.P. (Protected Designation of Origin), D.O.C.G. (Controlled and Guaranteed Designation of Origin), I.G.T. (Typical Geographic Indication) and I.G.P. (Protected Geographic Indication) Emilia-Romagna’s products (as listed in the European Register of geographical indications and traditional specialities). The termbase will be designed as follows: each product designation, considered as a term, will identify an entry for a terminological record. Each entry will be enriched by a number of informative fields: domain and subdomain, grammatical information, definition, description and technical notes about the product, authentic context(s), phonetic transcription, variants and other semantic relations, etymology, and the equivalents in the other foreign languages of the termbase (followed by linguistic notes if needed). The equivalents will make it possible to shift to the other languages, so the users will be able to surf through languages in order to broaden their knowledge about products. The use of a Terminology Management System will also allow the progressive enhancement of the resource over time, thanks to the inclusion of new products when the registered lists are updated, and with new languages. Designing an open access digital multilingual termbase in order to share and promote territorial culture with a wide public (not only linguists, translators and terminologists, but also students, tourists or curious lay-people) by its food and wine regional traditions also needs to take into consideration contemporary studies about gastronomy, even in digital environments. Therefore, while constructing the termbase, parallel research about morphology, translation, intercultural communication, phraseology, terminology, in synchronic or diachronic perspective could be held.