Culinary recipes: orality and scripturality (I)

Abstract

The international research devoted to the study of recipes is a flourishing area of scientific inquiry. The study of cooking recipes is an emerging scientific area in contemporary Romanian linguistics. The aim of this first part of our research is to grasp, from a semiotic angle, a set of basic features to account for a larger project of culinary text linguistics. The paper outlines the major European culinary traditions, the compositional patterns of cooking recipes and their isotopies. Moreover, we examine several textual features of recipes employing the model of Beaugrande & Dressler (1981); however, the analysis is not strictly conducted within the framework of the chosen model as other interpretative frameworks may be adopted to reveal the textual properties of recipes. "Tell me what you eat and I shall tell you what you are"( J.A. Brillat-Savarin, Physiology of Taste, 1825)

Eatable: the future of smart interaction cuisine for one-person household

“…According to Milica et al (2017) ting, but the peculiarities of the communicative channel determine the presence or the absence of certain structural components in the preparation of recipes. Enough to understand that, in the process of oral transmission, the message is supported by both paralinguistic (accent, tempo, intonation) and non-linguistic elements (body language) which disappear when the recipes are written down; where writing has, its strategic benefits concerning the accuracy, stability and durability of information.…”

Ultra-Processed Foods as Ingredients of Culinary Recipes Shared on Popular Brazilian YouTube Cooking Channels

“…In this sense, exploring the sources of knowledge and inspiration to cook is as key as getting people to cook more often. As tools that guide the preparation of dishes [27], culinary recipes can potentially promote health if aligned with recommendations for healthy eating, expanding and encouraging individuals' decision-making autonomy regarding the adoption of healthy eating practices [2,18]. However, in the context of social media, content can be produced and shared by anyone, including lay people not qualified to give nutritional advice or create content that promotes healthy eating.…”

Analysis of Recipes Shared as ‘Healthy’ in a Popular Brazilian Website: A Cross-Sectional Study

“…Specifically, the Dietary Guidelines for the Brazilian Population recommend looking up recipes on the internet as one way to develop cooking skills [ 1 ]. Culinary recipes are instruments by which how to cook dishes can be learned and transmitted amongst people [ 14 ], and the internet is an important contemporary medium for their dissemination, such as through recipes websites [ 15 , 16 ]. The internet is accessed daily by 83% of the Brazilian population [ 17 ], who spend an average of ten hours connected, while the world average is seven hours a day [ 18 ].…”