FOREIGN INFLUENCES ON ENGLISH RECIPES SINCE 1901: AN ANALYSIS OF THE CULINARY IMPACT OF FRENCH, SPANISH AND GERMAN ON THE ENGLISH LANGUAGE IN THE 20TH AND 21ST CENTURIES WITH A SPECIFIC FOCUS ON INFORMAL USAGE
FOREIGN INFLUENCES ON ENGLISH RECIPES SINCE 1901: AN ANALYSIS OF THE CULINARY IMPACT OF FRENCH, SPANISH AND GERMAN ON THE ENGLISH LANGUAGE IN THE 20TH AND 21ST CENTURIES WITH A SPECIFIC FOCUS ON INFORMAL USAGE

Summary/Abstract: The focus of this article will be on the culinary impact of French, Spanish and German on the English language since 1901. New media such as electronic dictionaries and corpora represent valuable tools to identify and examine the variety of recipes of French, Spanish and German origin which enriched English cookery in the twentieth and twenty-first centuries. As will be seen, these languages have provided English with a significant number of terms for appetizers, dishes, desserts and items of confectionary, snacks, food products, cookery styles and the preparation of dishes. Specific importance will be attached to a number of culinary terms that have become particularly common in informal language, where they show specific uses or meanings. Sources such as the TV Corpus or the Soap Corpus are used to identify the typical informal use of the various borrowings. Little attention has been paid to this aspect in previous research.

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