1671 recipe notes

1671 recipe notes

 

Register- Formal

Audience- People looking to make a banquet/ prestigious festival piece

Mode- Recipe

Purpose- Inform

Genre- Cooking

Tone- formal tone

 

• Orthographic features- Lots of spelling of words that have lost a letter over time “binde” has now dropped the ‘e’ and is now spelled “bind”
  • Binde = non-standard, the extended ‘e’ has now been dropped off over time
  • Whence = once-, the consonant cluster “wh” has been deleted and replaced with a “woh” sound
  • The piece conforms to the upper and lower case conventions of a pre-1800’s piece. Many examples are that the nouns are capitalised examples being: “Castle” “Charger” “Frogs and Birds”
  • The ‘s’ is extended and written using the archaic, non-standard form. However when capitalised, the standard form of ‘S’ is used. The phrase “course paste” looks more like “courfe pafte,” to a modern reader it is difficult to read.

Phrases used in this piece have semantically shifted into new meanings, due to technological advances, the word “charger” now has relation to electrical appliances, and it is no longer used in relation to cooking.

 

 

• Graphological features- Some basic patterns at the top of the page, this relates to technology at this period of time, there was no technology to show what the meal being written about looks like.
   

• There is a lack of white space on the page and the typeface size is very small which makes the piece difficult to read.

• The semi colon is used frequently to break up sentences. This is to indicate the next process required in making the recipe. Despite the sequenced list discourse being the same in modern and archaic texts, the use of the semi colon is not used in modern cooking, it has instead been replaced with bullet points or bulleted numbers.