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Recipe Presentation
- 2. Hypotheses Similarities • Measuring scales e.g. grams • Way steps of instructions are laid out e.g. paragraphs • Where they can be found e.g. in a cooking book Differences • Cultural differences from traditional food e.g. Thai • Equipment e.g. non-stick • Places of source e.g. supermarket • Language to suit the time - slang • Ingredients • Layout- printed graphology and pictures • Nutritional notes - dieting • Preparation/ cooking time • Mental verbs- selling the product
- 3. Methodology • Which resources did you use, why, and how did you find them? • If online, what search terms produced the best results? • Which resources seemed to be the most profitable and why? • Which resources were least profitable and why? • What other texts did you gather? • What were the reasons you selected the text you did? • Why is your selected text a valid comparative text with your starter text (e.g. similar audience, focused content, purpose etc?) - Explain your rationale for choosing it. • What advice would you give if someone was planning to do this topic for their own A2 investigation? What was easy; what was difficult in finding data? • We used the internet to find the resources • We typed “Late Victorian recipes ” and “Beetons Books and dictionary” • In Mrs Beeton’s book we found a lot of recipes, but some of them less successful because they didn’t have the recipes so we went to her dictionary and there we found some more stuff which were more descriptive. • “Beef-Bones Broiled”. • This was a better text to compare with the modern one that we have, both are main meals. • We chose this texts because they have the same kind of similarities such as the cooking book, measuring sources and the way that the steps are instructed. Also, the type of graphology is more to do with the 19’s century (written book).
- 4. Systematic Analysis- Lexis Old recipe • “parboil”, “strew” and “Ale” - outdated lexis • “pint of gravy”- special lexis of measurements New Recipe • “in”- colloquial lexis – slang of the time- the “in” thing • “sliced” and “diced”- special lexis of cooking
- 5. Grammar Old Recipe • Sentence length - Long sentences • Complexity - New Recipe • Sentence length - Bullet pointed sentences (easy to follow) • Complexity -
- 6. Discourse structure Old Recipe • Organisation of content – No specific order to the recipe itself • Layout- Recipe written in paragraphs New Recipe • Organisation of content – recipe written in accordance to the method of making the meal. For example the ingredients needed to make the meal listed before the method • Layout - Recipe written in steps • Address to audience – Uses direct address
- 7. Phonology Old Recipe • Gender – • Class – Upper class New Recipe • Gender – gender neutral recipe because it is quick and easy • Class – Middle class
- 8. Semantics Old Recipe • “Ale” • “strew” New Recipe • “beer”
- 9. Our Analysis
- 10. Bibliography • http://www.bl.uk/learning/images/texts/cooks/transcript883. html • Mrs. Beeton's Dictionary of Every-day Cookery • http://recipespastandpresent.org.uk/victoriancooking/cakes.p hp
- 11. Conclusion • Old recipe- everything is done freshly, from scratch. Back In the olden days they didn’t have big supermarkets like we do now. The rich and poor families, especially poor families would have their own farm and grow the vegetables and pick it when needed. Also they would keep animals such as pigs, chickens, ducks, etc. The maids had to cook for the all family every single meal and day. Where now we don’t have to do that if we don’t fancy cooking, we can just go to the corner shops and buy ready meals and just put in the microwave and voila, dinner is ready in 5 minutes! • New recipe- The new recipe has an introduction where they persuade the reader to try to the recipe. So, this is a kind of leisure for everyone (especially for people who like to cook) when they feel board and they feel like that they need to try new things.
- 12. Evaluation What went well • We found the exact dates that both recipes were published on, which gave us a big time difference in order to compare language features What we could improve on • Next time we would improve on our analysis and find an investigation that was more suited to recipes.
Hinweis der Redaktion
- We compared two different recipes, one from 1865 written by Mrs Beeton and the other written by Ainsley Harriet in 1998.
- ABBIE: These were the hypotheses we made from looking at the two different recipes that we chose to compare.
- MAGALI
- MAGALI: We found that in the old recipe their was outdated lexis such as “strew” and “Parboil”, these are not terms used in today’s recipe and if we compare this to the new recipe we found colloquial lexis such as “in” referring to the term-the “in” thing. However when we compared the lexis of both recipes, we found that they both use specialist lexis for measurements such as a “pint of gravy” and “one tablespoon”.
- ABBIE: In Mrs Beeton’s recipe we found that they used long sentences, we can assume that they used this because the menu was aimed at higher class people who were more educated. However with Ainsley Harriet’s the sentences were very short and they were also bullet pointed, we came to the conclusion that this was to make the recipe easy to follow as it had a gender neutral audience.
- ABBIE: In the organisation of the content we found that in the newer recipe it was written in accordance to the method of making the meal meaning that the ingredients needed to make the meal was listed before the method, whereas the old recipe did not have this. We can assume that the older recipe is written in this way because this type of meal would have been given to a maid who had made the meal before and learnt it off by heart. The newer recipe would have been written in this way to make it easier to follow and make it quick as it states on the menu that it is ready in 15 minutes. We noticed a difference between the layout of between the old recipe and the new recipe. In the old recipe it was written in a paragraph and we found it very hard to follow whereas the updated recipe was written in clear steps and gave clear instructions on how to make the meal. Another difference we noticed was how the new recipe used direct address. We suggested that this was to make the reader feel something towards the meal and with the help of emotive verbs, it created a connection between the food and the person making the meal.
- MAGALI : Class – we can assume that the old recipe is for someone of a higher class because of the array of ingredients that are used which most working class or middle class people would not be able to afford. This recipe would of perhaps been given to a maid or servant to serve to a dinner party. The newer recipe had a more middle class audience, we assumed this because it was a quick and easy recipe and the ingredients would be available in most supermarkets. Gender – we felt like the newer recipe was a gender neutral because it is easy and quick allowing anyone to do it.
- ABBIE: Here we can see that words such as “ale”, “strew” and “parboil” were used in the old recipe that was dated in the 1865 that were not used in the new recipe. We realised that no one uses the word “ale” anymore and now use the word “beer” from this outcome we decided to investigate further into how this transition came about.
- MAGALI: Investigating further into transition of using of “ale” instead of “beer” we found that after not more than a couple of hundred years, ale, began to be brewed with hops, and ultimately ‘ale’ and ‘beer’ became effectively synonyms. But although the agreement among historians has been that the merging in meaning of the two words was complete within three centuries of hopped beer arriving in England, in fact the evidence shows that ale and beer were still regarded as different drinks among brewers and drinkers in Britain right through the 19th Century.
- MAGALI
- ABBIE