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Middle and Early Modern English Medical Recipes: Some Notes on Specialised Terminology

100%
Sylwanowicz M.
Anglica. An International Journal of English Studies
|
2018
|
issue 27/2
89-101
XX
One of the text-type features of a recipe is a certain degree of technical lexicon (cf. Görlach 2004). The aim of the present study is to compare the use and distribution of selected group of terms, here references to medical preparations, in Middle and Early Modern English recipe collections. Particular attention will be given to the factors responsible for the choice of terms. Also, we will concentrate on the rivalry between native and foreign lexical units.
2
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TheTaste Remembered. On the Extraordinary Testimony of the Women from Terezín

89%
Krupa-Ławrynowicz A.
Łódzkie Studia Etnograficzne
|
2015
|
vol. 54
PL
The article presents an attempt to combine food studies (also termed the anthropology of food) with scholarly reflection regarding memory. The analysis focuses on the book entitled In Memory’s Kitchen. A Legacy from the Women of Terezin [ed. Cara de Silva 2006], containing recipes for Jewish dishes written down by women from the Teresienstadt ghetto. But some dozen recipes that have survived do not make it a cookbook, which is essentially meant to be functional. It is more of a remembrance, a testament, and also a source of knowledge of culture at a given point in time. It is also a testimonial document. Recipes collected by de Silva tell much about their authors. They define their roles as wives and mothers. In addition, the Terezin notes point to a culinary heritage, the religious principles of food preparation and the social and economical conditions that shaped the culinary preferences and the diets of women locked in the ghetto. The article demonstrates that the actions of preparing and consuming food are a constantly repeated practice, which is connected in a network of relationships with other practices. This practice it is anchored in the everyday life, embedded in the family’s biography and fused with childhood memories. Food is presented as a sign of identity, the social bond and the community of family and friends, and also as a gift that serves to uphold these ties.
3
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And þan it wole be a good oynement restoratif… Pre- and Postnominal Adjectives in Middle English Medical Recipes*

88%
Sylwanowicz M.
Anglica. An International Journal of English Studies
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2016
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issue 25/2
57-71
XX
The present paper concentrates on the use of adjective modifiers in Middle English medical recipes. Although the study of the position of attributive adjectives in Middle English nominal phrases has attracted attention of many scholars (e.g. Norri 1989; Raumolin- Brunberg 1994; Fischer 2004; 2006; Moskowich 2009), there are no studies that would address the use of pre- and postnominal adjectives in the material representing only one genre (here, medical recipes). This paper will investigate several factors that might have determined the position of attributive adjectives in nominal phrases. Hence, the following questions will be considered: (i) was there a direct link between the origin of the adjective and its position in the noun phrase?, (ii) did the use of attributive adjectives only aim to identify the specific referents of the noun phrases or (iii) were there other reasons for their uses (the intended audience, technicality of source texts)?
4
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Experimenti de la Excelentissima Signora Caterina da Furlji. Katarzyna Sforza i jej sposoby na podkreślenie urody

88%
Głusiuk A.
Saeculum Christianum. Pismo Historyczne
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2018
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vol. XXV
172-183
EN
In 1894, Pier Desiderio Pasolini published notes on the beauty of women written by Catherine Sforza. Unfortunately the original text written by Catherine disappeared in unknown circumstances but in 1522 Lucantonio Cuppano had seen the original and made one copy which was later consulted and published by Pasolini who gave it the tittle Experimenti de la Excelentissima Signora Caterina da Furlji. This writing - next to the work of Metrodora and Trotula of Salerno - is one of the oldest texts written by women, which is preserved for our time. This work shows that Catherine must have received an excellent education as she was interested in medicine, alchemy and property of herbs and minerals. The lecture on her recipes shows that she prepared her cosmetics for herself but she also sent them to others. Her recipes show her knowledge of the property of many herbs and minerals. Probably she thought about publishing her notes as we can find there some easy formulas (for beginners) where it was necessary only to add and mix the products. But there are also more complicated instructions where it was necessary to know, for example the process of distillation etc. Her writings show how in the 15th century women in Italy cared about their beauty and which herbs and minerals to use to make their cosmetics.
5

Terminy hiszpańskie w szesnastowiecznym rękopisie Gall. Fol. 220 z kolekcji berlińskiej w Krakowie

51%
Moroz S.
Białostockie Archiwum Językowe
|
2017
|
vol. 17
PL
Rękopis Gall. Fol. 220 pochodzi z kolekcji berlińskiej w Bibliotece Jagiellońskiej w Krakowie. Jest to francuskojęzyczny zbiór przepisów kulinarnych, powstałych w drugiej połowie XVI wieku. Owa książka kucharska nie jest dobrze znana i nie została dotychczas opublikowana. Od strony kulinarnej znajdujemy w niej wiele różnorodnych przepisów łączących kuchnię średniowieczną z nowościami, które przybyły w epoce Renesansu. Spotykamy także dania międzynarodowe pochodzące z pogranicza francusko-hiszpańskiego bądź francusko-włoskiego. Zauważamy wzrost spożycia słodyczy i rozwój cukiernictwa, ale również coraz większe zainteresowanie przyrządzaniem warzyw i różnych rodzajów i części mięsa. Zaś od strony językowej rękopis prezentuje liczne nowości w słownictwie kulinarnym: nienotowaną dotąd grafię terminów kulinarnych, użycie ich w nowym, nieznanym znaczeniu, powstanie zupełnie nowych jednostek leksykalnych oraz zapożyczenia z języka niderlandzkiego.
EN
The manuscript Gall. Fol. 220 belongs to the Berlin Collection of Jagiellonian Library in Cracow. It is a French-speaking set of recipes from the 16th century. This particular cook book is not well known and has not been published so far. From culinary point of view there are a lot of various recipes, which are combining medieval cuisine with renaissance novelties. Moreover an international, from french-spanisch or french-italian borderline, dishes can be found in this manuscript. The raising amount of candies and confectionary is explicit as well as the more variety in different vegetables and meat parts. Linguistically, the manuscript presents a plenty of interesting culinary words: not listed yet culinary terms orthography and its new, unfamiliar sense, an entirely new lexical units, as well as loanwords from Dutch.
ES
El manuscrito de Gall. Fol. 220 proviene de la colección berlinesa que ésta disponible en la Biblioteca Jaguelónica de Cracovia. Es un conjunto de recetas francófonas, escritas en la segunda mitad del siglo XVI. Hasta ahora no se ha publicado este manuscrito y hay poca gente que lo conozca. Desde la perspectiva culinaria encontramos en ese texto una gran variedad de recetas que combinan la cocina medieval con las novedades que llegaron al Renacimiento. También, encontramos allí algunos platos internacionales de la frontera franco-española o franco-italiana. Se puede observar un aumento en el consumo de dulces y el desarrollo de productos de confitería, pero también un creciente interés en la fabricación de verduras y varios tipos y piezas de carne. Desde la perpectiva lingüística, el manuscrito presenta numerosas novedades en el vocabulario culinario: varios términos de cocina inéditos, el uso de algunas palabras con un significado nuevo, desconocido hasta entonces o la creación de unidades léxicas completamente nuevas y también algunos préstamos del holandés.
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