This article considers how different dictionaries help decode meaning, based on the user perspective. Definitions taken from expert-written and crowdsourced dictionaries are compared, with a focus on their neutrality and their informativeness. Both of the two types of dictionaries are finally judged complementary resources for the user.

Exploring lexicon implies access to the meaning of lexical units, as well as mastery of a whole set of formal, paradigmatic, syntagmatic or simply associative relations between them. Thus, how can a lexical resource manage to account for the global structure of the lexicon on the one hand, providing detailed lexicographic description of single lexical units on the other? With such a double perspective, the paper discusses the data structure encoded in the French Lexical Network (RL-fr), resource that implements lexical system model (Polguère 2014, 2016). Further, a handful of its possible applications are considered.

The Thesaurus occitan (THESOC) is a multimedia database that aims at assembling all the dialectal data gathered in an oral form throughout the occitan-speaking region. It has two parts:  one deals with the lexicon, and the other, composed of sentences, is devoted to syntax.  Different tools and functionalities are associated with the data in order to allow researchers to constitute bodies of work and to formulate and verify hypotheses. This article presents the most recently upgraded form of the THESOC, its modalities of construction, and its methods of consultation.

Terms play a significant role in many domains of activity. In French culinary art, they are useful to transmit cooking knowledge, communicate in a professionnal kitchen, access to specialized documents, etc. There are a lot of culinary verbs because culinary techniques and different modes of cooking are so important in this domain. In addition to monosemic culinary verbs, many other verbs have metaphorical meaning of a ordinary word. In this paper, we propose a morphological and semantic analysis for culinary verbs from two specialized dictionaries: Le lexique culinaire de Ferrandi and Les mots de la cuisine et de la table. After studying them, we could learn more about lexical features of culinary verbs. The research results may promote the teaching of French for culinary art.