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    Wyświetlanie 1-13 z 13
    Tytuł:
    Foreign Influences on the Language of Cookery in Middle English
    Autorzy:
    Bator, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/2076108.pdf
    Data publikacji:
    2015
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    culinary recipe
    multilingualism
    foreign influence
    Middle English
    Opis:
    The linguistic situation in the Middle English period was complex, with three languages (Latin, French and English) playing the crucial role depending on such factors as register, medium, context and language user. Latin was the written language of high status, French was the official language both written and spoken, and English was the language of low status used in informal, spoken contexts (see for instance Crespo 2000). Additionally, one should not forget that, apart from the three languages being present in various areas of language, it was in the Middle English period that a great number of Scandinavian loanwords, which had been borrowed after the Scandinavian invasions, surfaced in the written English sources (e.g., Miller 2012; Moskowich 1993). The aim of the proposed paper is to show how the multilingual situation of medieval England has been reflected in the culinary recipes of the 14th and 15th centuries. The recipe has already been analyzed by a number of scholars, for instance Görlach (1992, 2004) or Carroll (1999). They all agree that one of the distinctive features of the text type is the use of verbs (or verbal structures) – an issue already investigated by the present author (see Bator 2013, 2014). In the present paper our attention will be put on the following verbal triplets: ME nym ~ take ~ recipe (= ‘to take’), ME mess ~ serve ~ (a)dress (= ‘to serve’), ME boyle ~ seethe ~ parboile (= ‘to cook’). The analysis is to reveal the differences which arose among the synonyms, such as the semantic shades of meaning of the verbs, or their dialectal distribution. The study is also to reveal whether any of the languages mentioned above dominated the semantic area. The data used for the present research come from a corpus of over 1,500 recipes from the 14th- and 15th-century culinary collections.
    Źródło:
    Kwartalnik Neofilologiczny; 2015, 4; 567-584
    0023-5911
    Pojawia się w:
    Kwartalnik Neofilologiczny
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    A formal analysis of the culinary recipe – Middle English vs. Anglo-Norman
    Autorzy:
    Bator, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/2050021.pdf
    Data publikacji:
    2016
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Opis:
    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.
    Źródło:
    Linguistica Silesiana; 2016, 37; 65-90
    0208-4228
    Pojawia się w:
    Linguistica Silesiana
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    On the Development of the English Culinary Recipe
    Autorzy:
    Bator, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/2020864.pdf
    Data publikacji:
    2016
    Wydawca:
    Komisja Nauk Filologicznych Polskiej Akademii Nauk, Oddział we Wrocławiu
    Tematy:
    culinary recipe
    structure
    function
    audience
    Opis:
    The earliest culinary recipes found in England were written in Anglo-Norman and they date back to the end of the 13th century (cf. Hieatt & Jones 1986). e rst English instructions were mostly translated from these. It is the 14th and 15th centuries when the text type was thriving. Scully (1995: 5) calls the period “a hey-day for medieval cookery,” due to the greater availability of the culinary texts comparing to the earlier times. us, a discussion of the evolution of the English recipe should start from the 14th century. e majority of the available studies deal with the particular features of the culinary instruction, as for instance Culy (1996) who discusses the use of null objects. e main focus of the present paper is to provide a brief comparison of some selected features of the culinary recipes at different stages of their development. e discussion will proceed from the earliest available English culinary material, i.e., the medieval recipe, through the early Modern English texts to the contemporary cooking instructions. e issues which will be taken into consideration are: (i) the general structure of the recipe, especially the components found in the earliest texts, i.e., the heading and the procedure; (ii) the function of the recipe in the particular periods; and (iii) the intended audience for whom the recipes were written down.
    Źródło:
    Academic Journal of Modern Philology; 2016, 5; 7-15
    2299-7164
    2353-3218
    Pojawia się w:
    Academic Journal of Modern Philology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Determinanty i metodologia wyboru modelu łączenia działalności spółek komunalnych (na przykładzie MPO i KHK)
    Autorzy:
    Kubińska, Elżbieta
    Łojewska, Magdalena
    Andrzejewski, Mariusz
    Bator, Jakub
    Powiązania:
    https://bibliotekanauki.pl/articles/610675.pdf
    Data publikacji:
    2017
    Wydawca:
    Uniwersytet Marii Curie-Skłodowskiej. Wydawnictwo Uniwersytetu Marii Curie-Skłodowskiej
    Tematy:
    municipal companies
    mergers and acquisitions
    multicriteria analysis
    spółki komunalne
    fuzje i przejęcia
    analiza wielokryterialna
    Opis:
    The article presents different models for cooperation of two municipal companies MPO and KHK. Multicriteria analysis is proposed as a method for selecting the optimal solution. As criteria affecting the implementation and functioning of the analyzed models, formal and legal aspects, tax aspects, financial analysis, waste management, social aspects and the experience of entities were taken into account. The criteria proposed are both quantitative e.g. financial analysis and qualitative e.g. social acceptance. On the basis of the multicriteria analysis, merger of companies by share apport of MPO to KHK and the acquisition has proved to be the optimal solution.
    W artykule przedstawiono różne modele działania spółek komunalnych MPO Sp. z o.o. i KHK SA oraz zaproponowano metodę wyboru optymalnego rozwiązania za pomocą analizy wielokryterialnej. Jako kryteria mające wpływ na realizację i funkcjonowanie modelu uwzględniono aspekty formalno-prawne, aspekty podatkowe, analizę finansową, zarządzanie odpadami, aspekt społeczny oraz doświadczenie podmiotów. Zaproponowane kryteria mają charakter zarówno ilościowy (np. analiza finansowa), jak i jakościowy (np. odbiór społeczny). Na podstawie przeprowadzonej analizy wielokryterialnej warianty polegające na aporcie udziałów MPO Sp. z o.o. do KHK SA oraz połączenie spółek przez przejęcie okazały się optymalnym rozwiązaniem.
    Źródło:
    Annales Universitatis Mariae Curie-Skłodowska, sectio H – Oeconomia; 2017, 51, 4
    0459-9586
    Pojawia się w:
    Annales Universitatis Mariae Curie-Skłodowska, sectio H – Oeconomia
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Rhyming recipes in medieval cookbooks
    Autorzy:
    Bator, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/2050878.pdf
    Data publikacji:
    2017
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Opis:
    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 structure 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 answer the question why it was written in verse rather than in prose
    Źródło:
    Linguistica Silesiana; 2017, 38; 95-109
    0208-4228
    Pojawia się w:
    Linguistica Silesiana
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Early English Recipes—Development of the Text Type
    Autorzy:
    Bator, Magdalena
    Sylwanowicz, Marta
    Powiązania:
    https://bibliotekanauki.pl/articles/2016074.pdf
    Data publikacji:
    2018
    Wydawca:
    Komisja Nauk Filologicznych Polskiej Akademii Nauk, Oddział we Wrocławiu
    Tematy:
    recipe
    culinary
    medical
    text-type
    Middle English
    Early Modern English
    Opis:
    The proposed paper is the outcome of a research project dealing with a comparison of the culinary and medical recipes at various stages in their development. The main aim of the present study is to concentrate on the major text type features as found in the two types of the recipe. Our preliminary studies have shown that some of these features are common in only one type of instruction, being hardly noticeable in the other. The results will show the differences but also the degree of overlapping between the most prominent text type features of culinary and medical recipes produced in Middle and Early Modern English.
    Źródło:
    Academic Journal of Modern Philology; 2018, 7; 29-54
    2299-7164
    2353-3218
    Pojawia się w:
    Academic Journal of Modern Philology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Structure of Early Modern English Recipe Headings: Culinary Vs. Medical
    Autorzy:
    Sylwanowicz, Marta
    Bator, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/2076400.pdf
    Data publikacji:
    2018
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    recipe
    culinary
    medical
    structure
    heading
    Early Modern English
    przepis
    kulinarny
    medyczny
    nagłówek
    struktura
    wczesno-nowoangielski
    Opis:
    The present paper is a contribution to the analysis of the structure of recipes. Special attention will be given to the headings of the culinary and medical instructions written in the Early Modern English period. The authors will concentrate not only on the syntactic structures which build up the recipe headings but also on the semantic content they carry. The research will be based on over 2,500 recipes from the 16th and 17th-century collections.
    Celem proponowanego artykułu jest porównanie schematu kompozycyjnego przepisów kulinarnych i medycznych. Szczególna uwaga zostanie zwrócona na strukturę nagłówków przepisów. Oprócz struktur gramatycznych omówione zostaną także treści semantyczne zawarte w tytułach przepisów. Badanie oparte jest na korpusie ponad 2500 tekstów kulinarnych i medycznych powstałych w języku angielskim w okresie od szesnastego do końca siedemnastego wieku.
    Źródło:
    Kwartalnik Neofilologiczny; 2018, 1; 102-119
    0023-5911
    Pojawia się w:
    Kwartalnik Neofilologiczny
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    The Structure of the Early Modern English Culinary Recipe
    Autorzy:
    Bator, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/2076401.pdf
    Data publikacji:
    2018
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    culinary recipe
    structure
    heading
    procedure
    przepis kulinarny
    struktura
    nagłówek
    procedura
    Opis:
    The structure of the recipe has been already discussed by such scholars as Stannard (1982), Görlach (1992), Hunt (1994), Carroll (1999), Taavitsainen (2001), and Grund (2003). These studies dealt with a variety of recipes: medical, culinary, alchemical, etc., mostly from the Middle English period; and divided the recipes into a set of components regularly present in the analysed text type. In the present paper, we will concentrate on the structure of the culinary recipe in the later period, i.e., from the end of the fifteenth to the end of the seventeenth centuries. It is argued, after Görlach (2004) that it is in the Early Modern English period when the form of the culinary instruction should become standardised. The corpus for the present study consists of culinary recipes taken from seven Early Modern English collections, and comes to over seven hundred texts. Additionally, a number of examples from the Middle English period will be shown in order to provide a certain background for the development of the analysed text type.
    Analiza strukturalna przepisu przedstawiona została już w takich publikacjach jak: Stannard (1982), Görlach (1992), Hunt (1994), Carroll (1999), Taavitsainen (2001), czy Grund (2003). Badania te jednak koncentrowały się na poszczególnych typach przepisu (medycznym, kulinarnym, czy alchemicznym) z okresu średnioangielskiego, omawiając regularnie występujące w nich komponenty. Przedstawiony artykuł skupia się na strukturze przepisu kulinarnego z późniejszego okresu w historii języka angielskiego, tj od piętnastego do końca siedemnastego wieku. To właśnie w tym okresie struktura omawianego przepisu ustandardyzowała się (Görlach 2004). Materiał źródłowy wykorzystany w badaniu składa się z ponad siedmiuset receptur znalezionych w siedmiu rożnych kolekcjach kulinarnych. Dodatkowo, przedstawione zostaną przykłady z okresu średnioangielskiego celem zilustrowania zmian jakie zaszły w badanych tekstach.
    Źródło:
    Kwartalnik Neofilologiczny; 2018, 1; 161-175
    0023-5911
    Pojawia się w:
    Kwartalnik Neofilologiczny
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Compendium Ferculorum – an insight into the structure of the earliest Polish cooking instructions
    Autorzy:
    Bator, Magdalena
    Powiązania:
    https://bibliotekanauki.pl/articles/2051091.pdf
    Data publikacji:
    2019
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    cooking recipe
    Compendium Ferculorum
    heading
    procedure
    serving
    Opis:
    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 findings 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).
    Źródło:
    Linguistica Silesiana; 2019, 40; 41-53
    0208-4228
    Pojawia się w:
    Linguistica Silesiana
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Noun Phrase Modification in Middle English Culinary and Medical Recipes
    Autorzy:
    Bator, Magdalena
    Sylwanowicz, Marta
    Powiązania:
    https://bibliotekanauki.pl/articles/2231481.pdf
    Data publikacji:
    2020-12-31
    Wydawca:
    Komisja Nauk Filologicznych Polskiej Akademii Nauk, Oddział we Wrocławiu
    Tematy:
    culinary
    medical
    recipe
    noun phrase
    pre-modification
    post-modification
    Opis:
    Although noun phrase modification and its evolution in early English writings have been the subject of many scholarly discussions, none of them has compared the use of noun phrases in the same text-type (= recipes) directed at different audiences. Thus, the present paper investigates the use of noun phrase modifiers in Middle English culinary and medical recipes. The study explores possible conditioning factors which may have influenced the use of pre- and post-modifiers in the two types of instructions written in the 14th and 15th centuries. Among others, the following questions will be considered: (i) which modification patterns prevailed in the examined material? (ii) was there any link between the type of the instruction and the choice of modifiers? (iii) did the modification patterns change over time? The corpus for the analysis consists of almost 2,300 recipes, which encompasses culinary and medical samples of approximately equal length.
    Źródło:
    Academic Journal of Modern Philology; 2020, 10; 39-55
    2299-7164
    2353-3218
    Pojawia się w:
    Academic Journal of Modern Philology
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Dublowózek, mostek and kik - on the English influence in the area of Polish snooker terminology
    Autorzy:
    Bator, Magdalena
    Dębski, Waldemar
    Powiązania:
    https://bibliotekanauki.pl/articles/2119940.pdf
    Data publikacji:
    2022
    Wydawca:
    Polska Akademia Nauk. Czytelnia Czasopism PAN
    Tematy:
    borrowing
    direct loan
    semantic loan
    loanblend
    loan translation
    pseudo-anglicism
    snooker
    English influence on Polish
    Opis:
    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.
    Źródło:
    Linguistica Silesiana; 2022, 43; 257-283
    0208-4228
    Pojawia się w:
    Linguistica Silesiana
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-13 z 13

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