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Essay on Recipes


in Making Recipes Essay:

Definition of Recipes
The concept of making food has always been an interesting topic in the public and personal homes. The interest of food in this line has been given various approaches that relate to the food itself, the preparation, representation, recipe books, the language of cooking and more, this is now part of the cooking world.

With this in line a recipe in the world of today is defined as a set of instructions that are written or spoken, which tells one how to prepare and cook food, this includes a list of what is needed for the same. In general terms we can say that a recipe stands for a set of instructions which describe and show how to prepare an make something in more specific terms, in essence the thing is usually a culinary dish.

1. Analysis of the three recipes
This section analyses three recipes in a sense to find out how the classification of every aspect has been laid in the recipes. This shall be done by looking at different levels. For example one of the most salient of recipe registration is its lexis, this is the tendency to observe high occurance of certain linguistic expressions which can be easy to note and register. Analysis of such lexis of recipes discusses the major content words which are specifically leaned towards nouns, verbs and adjectives.

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For example when analyzing the three recipes, the main focus is based on the nouns and verbs as the two word clases that tend to be presented in the register.

Another important category in recipe analysis is to find out the number of nouns that occur in a given recipe. The table below shows the number of nouns that occur in the three recipes analyzed in each one of them, these numbers are also contrasted with other numbers in the category.

Recipe 1 – King Prawn Salad (31)
Recipe 2 – Steamed wotons wintons with black rice vinegar (14)
Recipe 3 – n/a (16)

The example recipe shows that the nouns standing for different ingredients tend to be strung together when a number of ingredients are to be used and processed at the same time. The nouns placed one after the other may amount to six nouns used in a group, as is exemplified by the very beginning of the above provided recipe.

The tendency to string the ingredients together is noticeable across the sample of the recipes in general. The following recipe extract comes from the cookbook by Gordon Ramsay.

2. An example of a food recipe
Recipe: making Beef and Noodles
There are many ways in which recipes relate to a certain genre of cooking. The most basic genres are in terms of fast food and the restaurant food. To make a traditional meal from France known as the Moules Marinier for four people, then you will need the following items on the table. These items will be important once you start to do the cooking of your mean.

First of all you will need to have two large shallots, which should be peeled and sliced very thinly. At this, one will add one table spoon olive oil and salt and pepper. To make the food tasty, add one garlic clove which should also be peeled to perfection after which you chop it into several cuts. Then there is the better part of the recipe, and this is the ever delicious bay leaf. Here, you will only have to add one. A spring thyme and 1.2 kg mussels should be included and should be washed to perfection (Lawson, 2004, p. 38).

To set the table right, the table is balanced to perfection by a 300ml white wine a handful of flat-leaf parsley which should be roughly chopped in a deep and very heavy bottomed sauce pan. After this is done, you can sauté the shallots in the olive and let it stay there for quite some moment. Ensure that you have covered it with a lid.

During this time, you can allow yourself to rest for a while as the meal cooks for a close to seven minutes until you begin to see the shellfish opening. After the seven minutes are done, it is now time to separate those that open and those that do not.

3. Genre analysis
This example recipe provides an understanding of the linguistic language that is used in presenting the message of the recipe. In the recipe above, there is usage of the nouns which are standing; the different ingredients also tend to be strung together with other number of ingredients. The number of nouns that are put next to the other will eventually lead to many more nouns to explain the recipe.

Recipe: The recipe that is provided can be said to represent a full expository piece of work. This means that all parts of this recipe are based on facts and not imagination. This is depicted in the way the mathematics of the measurement in coming up with the meals has been presented. It also includes the instructions and the number of people who can be served with the meal.

Restaurant Review: it is generally the case that the manufacturer of a certain recipe reflects in the recipe his values, beliefs and assumptions. Such values are always difficult for an ordinary person taking a meal at a restaurant to perceive, this is because it is a general fact that recipes do to not typically provide their authors with a proper chance to provide a personal feeling. This can only be felt in a restaurant. As has been observed in many genre of restaurants, writing recipes for cooks is usually a difficult task as they are used to making their daily living, not by writing but by cooking the recipe. So if, one is able to accomplish this it puts him or her ahead of the rest (WARDHAUGH, 1992, p. 50).

This type of motivation is what provides for special treats that are found in hotels and the reason why some hotels have decided to specialize in a certain genre of cooking.

Chef Profile: Analyzing the recipe that is provided in the source materials, it can be agreeable to say that each recipe does vary with the professional involvement of the cook. A recipe can be written well but misunderstood by the cook, on the other hand, a cook may make the recipe taste even much better than the writer of the recipe might have intended. This is the reason why some people have argued that some recipe seem to me influenced by the cooks emotion and excitement, they may actually to some extent be able to reveal this type of emotional involvement according to the way it has been defined all through.

4. Chef Alejandro Saravia’ analysis
Looking at Chef Alejandro Saravia, recipes are usually defined under the heading of genre. The concept of genre in recipes in discussing recipe is important as it shows the prevalence of recipes in the history of the world. This concept has been elaborated in the domain of linguistics by swales, according to this writer; a genre is a recognizable communicative event that is characterized by a set of communicative purpose identified and also to each extent mutually understood by the member of a particular professional and academic community in which it regularly occurs (OLIVER, 2009, p. 66).

In him we see that the main communicative purpose of a recipe can be identified and understood by all members of the cooking fraternity because this is where it occurs. In this terms then the professional community will be the cooks and the chefs who are able to use the designed recipe in their professional capacity. However, this genre can be understood by people who are not of the profession, for example, the simple instructions that have been laid on Billy Kwongs Chinese cuisine. In addition to this, all writers of recipes have the cooking freedom to be able to choose from a range of linguistic resources for their own unique genre.

When we look at his use of lexical level the main focus of interest is on the way the process of preparing the recipe has been structured and also the language that is used in explaining the particular recipe. On the lexical level, more attention is given to the jargon and vocabularies that are used to explain the genre and lastly on the discourse level we realize that there are patterns of cohesion and coherence where the outline also provides for the profile of the producer (Lawson, 2004, p. 72).

5. Conclusion
This analysis is important as it follows the guidelines that are provided by Lawson (2004) in the issue of general characteristics of register analyses; it dictates that typical registers studies have three components that guide it. This is the description of the situation of a register, description of the linguistic characteristics and the analysis of the functional associations which range between the situational and the linguistic features. This situation is much similar to the introduction of recipes/ the situational characteristics as observed is usually followed by what can be said to be a description of the syntactic, linguistic and discourse characteristics of the language of recipe presentation.

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