Collect 7-10 recipes for one of your favourite dishes from a range of sources and compare them in terms of text types, language style, and any other differences between how they are constructed and presented. Describe the linguistic and other choices that were made with reference to discourse studies and notions of writing and writtenness (see chapter 9 of your course book).
It is not so much about whether the recipe is good or bad, but rather about analysing its cultural references and framing (discourse), as well as the situatedness and type of text.
Ask questions such as: what is the aim of the text, who is the text for, e.g. what makes it specific for a British, French or whatever, perhaps middle class, audience? Is it presented as exotic, or ‘other’ somehow? What is the function of illustrations, if any? How do they relate to the text?
So for example, the fact that they say ‘Bon appetit’ gives it a particular flavour. Why French? Analyse what that is (and make reference to ‘discourse’ and perhaps even ‘symbolic capital’. Explain what they are, and relate this to the genre of recipe writing and the function of recipes socially.)
Did you come across the work on culinary linguistics?
This book about it is open access and may be relevant: https://www.jbe-platform.com/content/books/9789027271716.
this essay is worth 50% of my final grade at university.
please reference this book too
https://www.bloomsbury.com/uk/why-do-linguistics-9781441110992/#:~:text=This%20book%20shows%20how%20viewing,the%20language%20that%20surrounds%20them.
i started writing the essay
cooking is a language through which that society unconsciously reveals its structure
I want to say that some recipes can be quite cut off to rthe audence as they hesitate to give alternatives to a niche region – this is probably due to in a given region, cultures depend on the same food items for climatic and historical reasons: some plants are endemic; others are brought to places at a certain point in time following historical events.
Written recipes are considered procedural discourse, which is agency neutral and time neutral.
All of the recipes i used used imperative structures
We also assume that when they imply a niche ingredient, they automatically assume the audience is middle-upper class in order dor us to have enough money to buy this particular ingredient
Mentioning ingredient quantities in the making list can make things more complicated
I’ve noticed that when the ingredients are listed at the beginning, usually with a check list, it is easier to make.
Find a recipe that has bon apetit at the end
Having recipes that are clearly set out for the English society continue to use very niche ingredients for example dried cloud ear mushroom which is unheard of and probably extremely difficult to get in the UK. They should include alternatives that keep the authenticity of the meal but with ingredients accessible to everyone.
It is important to note, that every single recipe out of the 7-10 recipes aim to follow the ( Westernised type)
. Every recipe normally consists of several main components. It begins with the title, which specifies the name of the dish. The title is followed by the list of ingredients (sometimes the ingredients are listed in the order in which they are needed), which are required for the preparation of the dish. Ingredients are more often than not accompanied by their quantities and/or proportions that correspond to the number of servings (if these are specified). Finally, what a vast majority of recipes includes is an ordered list of preparation steps, also called preparation procedures, preparation techniques or method.
I think it is definitely more normal and premeditated to put more effort into reading a recipe
Recipes don’t simply educate they entertain and
PLAN:
INTRO – explain what dish, recipes potentially include that they are everywhere now, tv, social media e.t.c
https://web.stanford.edu/class/linguist62n/cotter001.pdf
https://www.proquest.com/docview/816717057?parentSessionId=tt92XhWSs84eBZxyYkINayaI9yB9WDjNtXBva8dAodk%3D&pq-origsite=primo&accountid=14511&sourcetype=Scholarly%20Journals
https://is.muni.cz/th/o7mgq/Diploma_Thesis.pdf
A lot of recipes over complicate and use flowery langugae which ends up making the recipe more confusing- I found that using very simple.
Video recipes are very good a lot easier to visualise and follow thet steps easily
It is important to note that Bon Apetit is used at the end of the majority of recipes as a loan word as the reecipes are written in English
