Curry

Graphology - Text E

Text E – AO1 Foregrounding in different font styles of title – italicisation

foregrounds capitalised nouns – nb, therefore ‘India’ is a noun modifying another noun

No persuasive function/introduction – early in history of genre, diachronic change

Continuous paragraph of prose, traditional, linear text– not for speed of use! (development of genre)

Elegant text font – serifs, italianate, popular in 18th CText E – AO3 Historical context of printing technology; justified left and

right margin uneven spaces between words compositor/printer physically setting page up

Text E – AO2 Literacy/audience expectation – ‘divergent’ layout, not

converging to ease of use, audience used to having to work toward the text.

Graphology - Text F:

Text F – AO1 importance of graphology as structuring device feature of

contemporary era – importance of visual impact Lower case title; fashionable, inter-textual with other recipes -

style Foregrounding reflects purpose and context of use –

‘chunking’, dividers, emboldening, upper case, font styles to direct navigation of text for ease of use, speed in kitchen:

Informative purpose of ‘Serves 4’ – can pick out essential quickly Structure reflects use: dividers between ingredients section

and method – shows purpose and function of the conventions of the genre!

Justified on left margin only – current convention, less formal?Text F – AO3 Highly-sophisticated, computer-set page layoutText F – AO2 Standardisation of layout conventions… …and intertextual use of conventions from several genres, suggesting

audience are media-literate as well as conventionally literate in a range of styles, because of broad exposure to different text-types

Orthography - Text E

AO1 Mostly modern period standard orthography in this extract Capitalised nouns – conventional at this time (as in modern

German) Long ‘s’ in word initial/medial positions still present –

archaic/obsolete feature ‘currey’ – new word (see rubric)…AO3 …borrowed from India: naturalised/anglicised spelling

perhaps using analogies with other English words… AO2 …and later standardised differently from this first usage (no

‘e’) – possibly by etymologisation, possibly because of ‘ease of use’, ‘efficiency savings’

First culinary evidence of shift from colonisation to globalisation, hence to English as a world language.

Orthography - Text F

AO1 Standardised spelling employed…AO3 …LMnE era!AO2 NB all ‘loan words’ mentioned now have standard

English forms, because of increases in literacy and ease of access to media…

Journey from colonisation to globalisation is complete/’English’ identity now includes many non-English words & things

Lexis …you supply the AO3/4

Text E Imperial measures - now archaic – ‘pint’ –

(NB LMnE’s synchronic change as it gets replaced)

Adverbs – important to genre of recipes – ‘enough’, ‘softly’ – relatively ‘empty’ adverbs imply much shared knowledge

Adjectives ‘some’, ‘pretty thick’ , ‘very’ – less precise – assume expertise?

Formal tenor of some words – ‘observe’ Informal lexis, idioms: ‘till the meat is

enough’, ‘salt if it wants it’ show tenor

Lexis – Text F

Borrowings show international context – ‘wan kai’ – contemporary interest in ‘exotic’, not anglicized?

Hyphenated compound shows coinage ‘thai-style’ or neologism

Informal lexis – ‘very in’ – utilising audience preferences for vogue, fashionable tastes? Synchronic change)

Technological/scientific lexical field of catering – ‘non-stick’, hyphenated compounds

Compounds ‘supermarket’ cf hypermarket etc Greek scientific lexis – affixations – ‘carbohydrate’,

‘proteins’ European, metric weights and measures– lexis

abbreviated ‘g’ Functional use of numerals not words Field-specific verbs – imperatives: ‘brown’, ‘heat’ Adverbs ‘gently’, adjectives, ;high’, gentle’ show

modification of process

Lexis and semantics – Texts J/I

Field of catering, cooking – many borrowings of culinary terms: basil, coriander, soy, (Chinese), mangetout (French)

Precise definitions: ‘white fish’, ‘coley’, a hypernym of fish, contrast with generic term ‘fowl’, a broadened term which modern era may narrow to ‘chicken’, ‘turkey’?

Rough approximations now sound comical in Text E: simile ‘about as big as a large walnut’ – a colloquial phrase using ready-to-hand practical experience, contrasts with micro amounts exactly weighed on eg. electronic scales

‘three or four’, ‘thirty’ – prescriptivist use of words and not numerals?

Syntax and grammar

Both texts use imperatives typical of recipe genre; ‘take..’, ‘beat..’

Text E Lengthy co-ordinated sentence - listing

clauses in the method section. Early Modern period use of non-standard

punctuation conventions for commas: marking off grammatical clauses as if perhaps ‘pauses’ in talk: full stops, semi-colons would be probable for later, Modern, prescriptivist period (post 1750), when standardisation prescribes rules for use of full-stops and commas

Syntax grammar

Text F uses informal non-standard spoken grammar and syntax beginning a sentence with ‘And to think you can have…’ for rhetorical emphasis

Use of simple sentences in introduction Colloquial contraction – ‘- its well worth trying’ and

hyphen show ‘spoken style converging with audience Text F uses ellipsis in ingredients section – generic

feature now with absence of punctuation

Text E’s final sentence reminds us of the formal written tone in use at this period - the divergent imperative tone ‘you are to observe’ contrasts with the more colloquial adjective that follows: ‘pretty thick’

pragmatics

Text E – mixed tenor More formal – eg. use of divergent,

imperative tone ‘you are to observe’ – in many texts of E.Mn. Era and prescriptivist modern period 1750+

Some colloquial tenor describing process, converges in tone with cook – eg. idiom, ‘more salt if it wants it’ etc

Pragmatics - Text F

Informal tone and tenor of introductory, persuasive section important to J

Inclusive pronoun ‘we’, Personal address ‘I’ – endorsement,

personality, TV cook Convergence with audience – informal tenor:

‘spoken’ features employed Literary, sales purpose of introductory

section implies context of competition and persuasive purpose – market for cookery books?

Imperative verbs in method section used as in I

AO2/5

How far do these texts show the impact of standardisation? –

1. the lower the prestige of the form, the less the effect of standardisation!

2. The move from pre-standard, to standard, to non-standard & why each language user makes that move…

Historical/situational factors (AO3) - Text E

Colonialism – India, new loan word, ‘currey’ Manually printed text from plates, shown in printing technology –

uneven lines and spaces, with elegant single font-type Recipe implies heavy domestic labour in preparation – no pre-

packaged meals Woman author might imply gendered text and roles Domestic semantic field of household – ‘shovel over the fire’ –

absence of technology, comic to contemporary era Absence of specific timings imply ‘all day’ – stewing – adverbs

‘till the meat is enough’ suggests target audience of cook Food from primary sources – fowls and rabbits Servant implied?-’send it to table’ Absence of many generic features hint at new genre –

undeveloped structure in continuous prose

Historical/situational factors (AO3) – Text F

From colonialism to globalisation – Multiculturalism idea of loan words/foods as at least equal to native versions, International foods and cuisines available/affordable, Evidence of synchronic change – hyphenated compound in title –loan from Thailand – travel/tourismHistorical context of Consumerism, marketing, supermarkets – pre-packaged foods: recipes as popular mass-consumerist genreMass media – cooking programmesTechnology: precise timers, ‘non-stick’ pans, metric micro quantities – abbreviations, symbols, lexisComputer generated text, enabling use of different fonts and lay-outs – less ‘linear’Scientific approach to food – nutrition notes: Health issues, attitudes to foodPolitical correctness – not gender specificFads and fashions – popularity of genre: cooking programmes on TV Time and speed of preparation is selling point