Full-text resources of CEJSH and other databases are now available in the new Library of Science.
Visit https://bibliotekanauki.pl

Results found: 6

first rewind previous Page / 1 next fast forward last

Search results

Search:
in the keywords:  recipe
help Sort By:

help Limit search:
first rewind previous Page / 1 next fast forward last
1
Publication available in full text mode
Content available

Noun Phrase Modification in Middle English Culinary and Medical Recipes

100%
Bator M., Sylwanowicz M.
Academic Journal of Modern Philology
|
2020
|
vol. 10
39-55
EN
Although noun phrase modification and its evolution in early English writings have been the subject of many scholarly discussions, none of them has compared the use of noun phrases in the same text-type (= recipes) directed at different audiences. Thus, the present paper investigates the use of noun phrase modifiers in Middle English culinary and medical recipes. The study explores possible conditioning factors which may have influenced the use of pre- and post-modifiers in the two types of instructions written in the 14th and 15th centuries. Among others, the following questions will be considered: (i) which modification patterns prevailed in the examined material? (ii) was there any link between the type of the instruction and the choice of modifiers? (iii) did the modification patterns change over time? The corpus for the analysis consists of almost 2,300 recipes, which encompasses culinary and medical samples of approximately equal length.
2
Publication available in full text mode
Content available

THE STRUCTURE OF EARLY MODERN ENGLISH RECIPE HEADINGS: CULINARY VS. MEDICAL

100%
Sylwanowicz M., Bator M.
Kwartalnik Neofilologiczny
|
2018
|
issue 1
3
Publication available in full text mode
Content available

Early English Recipes—Development of the Text Type

100%
Bator M., Sylwanowicz M.
Academic Journal of Modern Philology
|
2018
|
vol. 7
29-54
EN
The proposed paper is the outcome of a research project dealing with a comparison of the culinary and medical recipes at various stages in their development. The main aim of the present study is to concentrate on the major text type features as found in the two types of the recipe. Our preliminary studies have shown that some of these features are common in only one type of instruction, being hardly noticeable in the other. The results will show the differences but also the degree of overlapping between the most prominent text type features of culinary and medical recipes produced in Middle and Early Modern English.
4
Publication available in full text mode
Content available

Przepis kulinarny w perspektywie nadawcy z dysfunkcją słuchu - tekstowe aktualizacje wzorca gatunkowego

84%
Jachimowska K.
Acta Universitatis Lodziensis. Folia Linguistica
|
2017
|
vol. 51
|
issue 1
43-54
EN
In the article the author draws the attention to use of the prototype of the recipe by the hearing impaired persons. The departures from the prototype on the structural level as well as language deformations were observed. The texts were also analysed from the perspective of Polish sign language interferences with Polish language. Analysis of the material allowed to make conclusions related to genology competencies of hearing impaired persons. In most cases the characteristics of the prototype were met. The language deformations and language errors did not obscure the text purpose. The analyses indicated that the pathological application of the prototype on the stylisticlexical level does not lead into communication failure as long as the prototype was applied in the structural, cognitive and pragmatic aspects.
PL
-
5
Publication available in full text mode
Content available

The Tradition of Goose-Eating in Medieval and Early Modern England

84%
Kuropatnicki A. K.
Studia Historyczne
|
2017
|
vol. 60
|
issue 2 (238)
57-72
PL
Although geese had been known in Britain for a long time, they were not among the most commonly prepared dishes. An analysis of the early cookery books that were published up to the seventeenth century leads to the conclusion that goose was not a common meat recommended for cooking. The paper presents a selection of goose recipes from various periods.
6
Publication available in full text mode
Content available

O niedomówieniach i nadinterpretacjach, czyli dziedzictwo kulinarne Śląska w kontekście Listy produktów tradycyjnych

67%
Przymuszała L., Świtała-Trybek D.
Studia Etnologiczne i Antropologiczne
|
2018
|
vol. 18
125-144
PL
The issue in question is the culinary heritage of Silesia, represented in the List of traditional products of the Ministry of Agriculture and Rural Development (created in 2004). Basing on the example of wodzionka and other soups made of water and bread, the authors bring emphasis to some important issues associated with the description of selected traditional foods and kitchen products that lead to understatements and overinterpretations. The article proposes also a new definition of traditional dish, which takes into account two elements of a recipe (fixed and variable).
first rewind previous Page / 1 next fast forward last
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.