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Culinary verbs in Middle English

by Magdalena Bator (Author)
©2014 Monographs 208 Pages

Summary

This study examines the range of culinary verbs found in the English culinary recipes of the 14th and 15th centuries. Altogether over 1500 recipes have been collected and over 100 verbs were selected for the research. They have been divided into three major semantic groups, i.e. verbs of cooking, cutting, and preparing. The analysis comprises such aspects as the origin of the verbs, rivalry of synonyms, context of usage and other criteria.

Table Of Contents

  • Cover
  • Title
  • Copyright
  • About the author
  • About the book
  • This eBook can be cited
  • Table of Contents
  • List of tables and figures
  • List of abbreviations
  • Acknowledgements
  • Chapter One: Introduction
  • 1.1 Medieval recipes – an overview of the available sources
  • 1.1.1 The 14th-century collections
  • 1.1.2 The 15th-century collections
  • 1.2 Medieval recipes – a brief look at their characteristics
  • 1.3 The recipe as a text type
  • 1.4 An outline of the study
  • Chapter Two: Medieval food and drink
  • 2.1 Medieval foodstuffs
  • 2.1.1 Meat and fish
  • 2.1.2 Fruit and vegetables
  • 2.1.3 Dairy products
  • 2.1.4 Grains
  • 2.1.5 Herbs and spices
  • 2.1.6 Grease
  • 2.1.7 Beverages and liquids
  • 2.2 Food preparation
  • 2.2.1 Cutting
  • 2.2.2 Cooking
  • 2.2.3 Serving
  • 2.2.4 Preserving
  • 2.2.4.1 Salting and pickling
  • 2.2.4.2 Drying
  • 2.2.4.3 Smoking
  • Chapter Three: Verbs of cutting
  • 3.1 Introduction
  • 3.2 Dividing verbs
  • 3.2.1 The corpus
  • 3.2.1.1 break1
  • 3.2.1.2 carve
  • 3.2.1.3 chop1
  • 3.2.1.4 cut1
  • 3.2.1.5 (de)part
  • 3.2.1.6 dice
  • 3.2.1.7 hack
  • 3.2.1.8 hew
  • 3.2.1.9 leach
  • 3.2.1.10 quarter
  • 3.2.1.11 shred
  • 3.2.1.12 slit1
  • 3.2.1.13 smite
  • 3.2.1.14 tease
  • 3.2.1.15 Peripheral verbs
  • (a) bard / baud
  • (b) chine
  • (c) cleave
  • (d) culpon
  • (e) dismember
  • (f) gobbn
  • (g) pluck
  • (h) share
  • (i) tear
  • 3.2.2 Discussion
  • 3.3 Reducing verbs
  • 3.3.1 The corpus
  • 3.3.1.1 beat1
  • 3.3.1.2 bray
  • 3.3.1.3 break2
  • 3.3.1.4 bruise
  • 3.3.1.5 crumb
  • 3.3.1.6 grate
  • 3.3.1.7 grind
  • 3.3.1.8 mince
  • 3.3.1.9 powder1
  • 3.3.1.10 press
  • 3.3.1.11 quest
  • 3.3.1.12 stamp
  • 3.3.2 Discussion
  • 3.4 Removing verbs
  • 3.4.1 The corpus
  • 3.4.1.1 blanch and whiten
  • 3.4.1.2 break3
  • 3.4.1.3 cut2 (away/off/out)
  • 3.4.1.4 flay, †hild and skin
  • 3.4.1.5 pare
  • 3.4.1.6 peel, pill and pull
  • 3.4.1.7 pick (away/off/out)
  • 3.4.1.8 scrape and shave
  • 3.4.1.9 do1 / take2 (away/off/out)
  • 3.4.1.10 Peripheral verbs
  • 3.4.2 Discussion
  • 3.5 Penetrating verbs
  • 3.5.1 The corpus
  • 3.5.1.1 break4
  • 3.5.1.2 cut3
  • 3.5.1.3 draw4
  • 3.5.1.4 open
  • 3.5.1.5 slit2
  • 3.5.2 Discussion
  • 3.6 Conclusions
  • Chapter Four: Verbs of cooking
  • 4.1 Introduction
  • 4.2 Verbs of cooking in liquid
  • 4.2.1 The corpus
  • 4.2.1.1 boil
  • 4.2.1.2 parboil
  • 4.2.1.3 scald
  • 4.2.1.4 seethe
  • 4.2.1.5 *ouerstep
  • 4.2.1.6 stew
  • 4.2.1.7 wall / well
  • 4.2.2 Discussion
  • 4.3 Verbs of cooking with fat
  • 4.3.1 The corpus
  • 4.3.1.1 bake
  • 4.3.1.2 broil
  • 4.3.1.3 fry
  • 4.3.1.4 roast
  • 4.3.2 Discussion
  • 4.4 Verbs of cooking with any or no medium
  • 4.5 Conclusions
  • Chapter Five: Verbs of Preparing
  • 5.1 Introduction
  • 5.2 Verbs of cleaning
  • 5.3 Verbs of adding and combining
  • 5.3.1 Verbs of combining
  • 5.3.2 Verbs of adding
  • 5.3.3 Verbs of stuffing
  • 5.4 Verbs of straining
  • 5.5 Verbs of seasoning
  • 5.6 Verbs of decoration
  • 5.7 Verbs of taking
  • 5.8 Verbs of serving
  • 5.9 Miscellaneous verbs
  • 5.10 Conclusions
  • Conclusion
  • References
  • Appendix
  • Index of verbs

List of Tables

Chapter One

Table 1:  The size of the analyzed material

Chapter Two

Table 1:  The ratio of fowl at different periods, drawn from the archaeological evidence (based on Serjeantson 2006)

Table 2:  Types of grain crops and their uses in England in the period 1250–1540 (based on Stone 2006a)

Chapter Three

Table 1:  Subdivision of the cutting verbs (Marttila 2009: 109)

Table 2:  The number of occurrences of the ‘dividing verbs’ in the analyzed material. Relative normalized frequencies have been given in brackets [RNFs / 10,000 words]

Table 3:  The number of occurrences of the ‘dividing verbs’ found in the analyzed material

Table 4:  The number of occurrences (absolute frequencies) of the specifying phrases with particular general verbs

Table 5:  The relative normalized frequencies of occurrence of the verbs formed by conversion and the corresponding nouns

Table 6:  The number of occurrences of the ‘reducing verbs’ in the analyzed material. Relative normalized frequencies have been given in brackets

Table 7:  The frequency of the occurrence of the ‘reducing verbs’

Table 8:  The number of occurrences of the ‘removing verbs’ in the analyzed material. Relative normalized frequencies have been given in brackets

Table 9:  Number of occurrences of the ‘removing verbs’ found in the analyzed material

Table 10: The number of the ‘penetrating verbs’ found in the analyzed material

Chapter Four

Table 1:  The number of occurrences of the ‘verbs of cooking in liquid’ in the analyzed material. Relative normalized frequencies have been given in brackets

Table 2:  The number of occurrences of the ‘verbs of cooking in liquid’ found in the analyzed material

Table 3:  The number of occurrences of the ‘verbs of cooking in fat’ in the analyzed material

Table 4:  The number of occurrences of the ‘verbs of cooking with fat’ found in the analyzed material

Table 5:  The most frequently occurring features of the ‘verbs of cooking with fat’. In brackets ( ) the less frequent elements have been enumerated

Table 6:  The number of occurrences of the ‘verbs of cooking in fat’ in the analyzed material

Chapter Five

Table 1:  The number of occurrences of the ‘cleaning verbs’ in the analyzed material. Relative normalized frequencies have been given in brackets

Table 2:  The number of occurrences of the ‘combining verbs’ in the analyzed material. Relative normalized frequencies have been given in brackets

Table 3:  The number of occurrences of the ‘straining verbs’ in the analyzed material. The relative normalized frequencies have been given in brackets

Table 4:  The number of occurrences of the ‘seasoning verbs’ in the 14th and 15th c. Relative normalized frequencies have been given in brackets

Table 5:  The number of occurrences of the ‘verbs of decoration’ in the 14th and 15th c. The relative normalized frequencies have been given in brackets

Table 6:  The number of occurrences of the particular colourants following the verb colour. Relative normalized frequencies have been given in brackets

Table 7:  The number of occurrences of take1 and its synonyms in the analyzed material. Normalized relative frequencies have been given in brackets

Table 8:  The number of occurrences of the ‘serving verbs’ in the analyzed material. Relative normalized frequencies have been given in brackets

Table 9:  The number of occurrences of the verbs in the analyzed material. Relative normalized frequencies have been given in brackets

 

List of Figures

Chapter Three

Fig. 1.    Types and tokens of particular verbal groups

Fig. 2.    The ratio of occurrences of break with different senses

Fig. 3.    The ratio of occurrences of cut with different senses in the 15th c.

Fig. 4.    Distribution of the major specific ‘dividing verbs’ at particular periods

Fig. 5.    Distribution of the major general ‘dividing verbs’ at particular periods

Fig. 6.    The ratio of occurrences of beat with particular senses

Fig. 7.    The ratio of foodstuffs ground in the 14th c.

Fig. 8.    The ratio of foodstuffs ground in the 15th c.

Fig. 9.    The percentage of products minced in the 14th and 15th c.

Fig. 10.  Distribution of the major ‘reducing verbs’ at particular periods

Fig. 11.  The ratio of the occurrence (%) of particular forms of blanch in the analyzed centuries

Fig. 12.  The ratio of the occurrence (%) of particular senses of pick in the respective centuries

Chapter Four

Fig. 1.    Types and tokens (RNFs / 1,000 words) of particular verbal groups

Fig. 2.    The percentage of forms of boil in the 14th and 15th centuries

Fig. 3.    Foodstuffs scalded in the 15th c.

Fig. 4.    The percentage of forms of seethe in the 14th and 15th centuries

Fig. 5.    The ratio of ingredients seethed in the 14th c.

Fig. 6.    The ratio of ingredients seethed in the 15th c.

Fig. 7.    The distribution of the verbs at particular periods

Fig. 8.    The hierarchy of the cooking verbs

Fig. 9.    Foodstuffs boiled in the 14th c.

Details

Pages
208
Year
2014
ISBN (PDF)
9783653045765
ISBN (ePUB)
9783653977585
ISBN (MOBI)
9783653977578
ISBN (Hardcover)
9783631654286
DOI
10.3726/978-3-653-04576-5
Language
English
Publication date
2014 (July)
Keywords
Rezepte Synonyme Kochen Kontext
Published
Frankfurt am Main, Berlin, Bern, Bruxelles, New York, Oxford, Wien, 2014. 208 pp., 28 tables, 37 graphs

Biographical notes

Magdalena Bator (Author)

Magdalena Bator studied at Adam Mickiewicz University in Poznań (Poland). Currently she is a lecturer at the School of English at the University of Social Sciences in Warsaw (Poland). Her research interests focus on various aspects of English historical linguistics, in particular historical lexicology.

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Title: Culinary verbs in Middle English
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