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Abstract

Despite the growing interest in traditional cuisine, to the present author’s knowledge no linguistic analysis of Polish culinary recipes has been conducted so far. Even though numerous studies of recipes written in other languages, such as English, have been published, the structure and typology of early Polish recipes have, as yet, been ignored. The aim of the present paper is to investigate the earliest known Polish collection Compendium Ferculorum, and collate these fi ndings with what is known about this text type from other languages. Such an analysis will show whether the earliest Polish instructions, which appeared relatively late, i.e. in the 17th century, follow the pattern which is typical of the period or rather that of an earlier stage in the evolution of the recipe, as was the case with the earliest American recipes (Dylewski 2016).

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Authors and Affiliations

Magdalena Bator
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Abstract

The present paper deals with a late medieval culinary collection, Liber Cure Cocorum. The collection differs from the other known culinary manuscripts of the time due to its being written in verse. Altogether the poem consists of 137 recipes and four other fragments which introduce four sections of the collection: pottages, sauces, roast foods and ‘small cookery’. Most of the instructions included in Liber Cure Cocorum are known from other medieval collections, written in prose (cf. Hieatt 2006). In the article the collection will be analysed from two perspectives. First, the struc-ture of culinary poems will be discussed in order to examine the degree of their compliance with the traditional model of the medieval recipe. Next, although the authorship of the collection is anonymous, we will try to reveal who its author was and whom he meant as the target audience. For this purpose, we will pay attention to fragments in which the author directly refers to himself and/or to the potential reader. Additionally, any details included in the particular recipe components which might expose the potential poet and/or the audience will be discussed. By looking closely at the structure of the recipes and the intended audience, we will try to an-swer the question why it was written in verse rather than in prose.

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Authors and Affiliations

Magdalena Bator
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Abstract

The recipe as a text type has been investigated among others by such scholars as Carroll (1999), Taavitsainen (2001a, 2001b), Görlach (e.g., 2004) and Mäkinen (2006). Schmidt (1994) distinguishes three types of the recipe: the medical, culinary and general. The majority of research conducted so far deals with the medical recipe or treats the text type as a whole without discussing the differences between the particular sub-types. The few studies devoted exclusively to the culinary recipe usually concentrate on its single features (for instance the presence of null objects, as in Massam and Roberge 1989, or Culy 1996). A diachronic study of the recipe shows the evolution that the text type has undergone, since the earlier a recipe the more it varies from what we know today (cf. e.g., Culy 1996, Martilla 2009). The earliest culinary recipes, written in English, come from the late Middle English period. However, following Hieatt and Jones (1986: 859), “the earliest culinary recipes occur in two Anglo-Norman manuscripts” from the beginning of the Middle English period. The aim of the present paper is to compare the Anglo-Norman and Middle English recipes. The former come from the end of the 13th and early 14th centuries, the latter from the 14th and 15th centuries. The study concentrates on some of the formal features of the texts, such as the length of the recipes, and their structure, esp. such recipe components as the heading and the procedure. The corpus can be divided into two parts: (i) the Anglo-Norman database, which consists of 61 recipes (belonging to two collections), and (ii) the Middle English database, composed of 208 recipes which were either translated or derived from the Anglo-Norman ones.
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Authors and Affiliations

Magdalena Bator
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Abstract

One of the common reasons for borrowing is the introduction of new objects or the rise of new cultural, historical, political or social phenomena and the need to name them. The import of loanwords is extremely common in the domain of sports, especially as new disciplines develop, because, as Jarosz (2015) noted, general language is insufficient for dealing with various aspects characteristic of a given discipline, such as actions or equipment. Thus, within sports vocabulary a great deal of newly coined lexemes may be found, which have been categorised by Ożdżyński (1970) as: (i) loanwords, (ii) native neologisms (derivatives and compounds), (iii) semantic neologisms, and (iv) phraseological units.
It is believed that the terminology related to various billiard sports depicts the provenance of the discipline. For instance, a Polish pool-billiard (pocket-billiard) player pots balls into a pocket called łuza, which seems to have been borrowed from French, whereas a Polish snooker player pots balls into a pocket called kieszeń, which is a loan translation from English.
The aim of the article is to investigate the sports vocabulary used by snooker commentators in order to ascertain the kind of terminology that has been adopted by Polish commentators to cover the meanings related to snooker. As this discipline is relatively young, having been popularised in Poland only at the turn of the 20th and 21st centuries, the vocabulary is still developing. Therefore, the choice of spoken language to conduct the analysis gives us a chance to see the most up-to-date state of the lexicon. Attention will be paid to the various types of borrowings in order to see the motivation behind the processes involved in coining particular lexical items. The study has been based on approximately 130 hours of live coverage of the World Snooker Championship 2021.
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Authors and Affiliations

Magdalena Bator
1
Waldemar Dębski
2

  1. WSB University in Poznań
  2. Independent Scholar

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