4. Gathering details

The collection of culinary precisions in French-language works began on March 24, 1980 . The corpus collected is still being analyzed, but we can already distinguish several categories: sentences, sayings, adages, maxims, proverbs, tips, tricks, quantities (or proportions), practical indications, directions for use, explanations, on-dit, precepts, aphorisms, procedures, tricks of the trade...

In more detail, we analyze whether the details relate to ingredients (PRI) or operations (PRO). The analysis then reveals finer categories, represented in the table