Work

The Written and Oral Dimension of Culinary Recipes

Year: 2025

Type: article

Abstract: As a text type, the culinary recipe belongs to the category of procedural texts, and as a communicative activity, its purpose is to present the process of preparing a dish. This type of text exhibits different formal characteristics depending on whether it is in written or oral form. In this article, we conduct a comparative analysis of a corpus of written recipes by M. Kogălniceanu and Costache Negruzzi, Mihai Lupescu, and others, alongside a corpus of oral culinary recipes collected through field surveys as part of the eCULTFOOD project. By analyzing these texts, we aim to highlight defining features of the culinary recipe's profile.

Source: LiBRI Linguistic and Literary Broad Research and Innovation

DOI: 10.70594/libri/10.1/4

Author: Silvia Anamaria Panoschi

Institution: University of Bacău

Language: English

Topic: Linguistic research and analysis

Subfield: Language and Linguistics

Field: Arts and Humanities

Domain: Social Sciences

Open Access status: bronze

Funder: Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii

Award: G6703262589