Recipes

Abbie and Magali

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

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).

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- outdated lexis• “pint of gravy”- special lexis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

Grammar

Old Recipe• Sentence length - Long

sentences• Complexity -

New Recipe• Sentence length - Bullet

pointed sentences (easy to follow)

• Complexity -

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

Phonology

Old Recipe• Gender – • Class – Upper class

New Recipe• Gender – gender neutral

recipe because it is quick and easy

• Class – Middle class

Semantics

Old Recipe• “Ale” • “strew”

New Recipe• “beer”

Our Analysis

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.php

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.

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.