Analiza porównawcza struktury, pragmatyki i leksyki w dawnym i współczesnym przepisie kulinarnym (na podstawie przepisów: Marii Ochorowicz‑Monatowej Galantyna z prosięcia i Kingi Paruzel Faszerowana pieczeń z indyka)
A comparative analysis of the structure, pragmatics and vocabulary in the early and in the modern recipe (on the basis of Maria Ochorowicz‑Monatowa’s recipe Galantyna z prosięcia and Kinga Paruzel’ Faszerowana pieczeń z indyka)

Author(s): Aleksandra Koenig
Subject(s): Language and Literature Studies
Published by: Wydawnictwo Uniwersytetu Śląskiego
Keywords: recipe; culinary vocabulary; the history of the culinary
Summary/Abstract: The recipes contained in cook books are subject to the obvious phenomenon of changeability. An analysis of two selected recipes which are apart from each other in terms of the time of origin, enabled a demonstration of the changes which took place in them. One of the texts in question is derived from a 19th‑century Uniwersalna książka kucharska of Maria Ochorowicz-Monatowa, which was originally published in 1912. The second recipe is featured in a book which was published more than one hundred years later, in 2014, in a book by Kinga Paruzel entitled Nie…zwykła kuchnia, bo każdy jest inny. An analysis demonstrated that the early, 19th‑century recipe is not identical with a modern recipe. They differ in terms of their volume, form and style. The structure and the manner of conveying content also changed. Owing to such insight and comparison, one may discern in both of the analysed recipes the amount and the extent of changes, with reference to the particular areas which underwent most considerable changes.

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