Curry

1. Curry

2. Graphology - Text E Text E – AO1 • Foregrounding in different font styles of title – italicisation foregrounds capitalised nouns – nb, therefore ‘India’ is a noun modifying another noun • No persuasive function/introduction – early in history of genre, diachronic change • Continuous paragraph of prose, traditional, linear text– not for speed of use! (development of genre) • Elegant text font – serifs, italianate, popular in 18th C Text E – AO3 • Historical context of printing technology; justified left and right margin  uneven spaces between words  compositor/printer physically setting page up Text E – AO2 • Literacy/audience expectation – ‘divergent’ layout, not converging to ease of use, audience used to having to work toward the text.

3. Graphology - Text F: Text F – AO1 • importance of graphology as structuring device feature of contemporary era – importance of visual impact • Lower case title; fashionable, inter-textual with other recipes - style • Foregrounding reflects purpose and context of use – ‘chunking’, dividers, emboldening, upper case, font styles to direct navigation of text for ease of use, speed in kitchen: • Informative purpose of ‘Serves 4’ – can pick out essential quickly • Structure reflects use: dividers between ingredients section and method – shows purpose and function of the conventions of the genre! • Justified on left margin only – current convention, less formal? Text F – AO3 • Highly-sophisticated, computer-set page layout Text F – AO2 • Standardisation of layout conventions… • …and intertextual use of conventions from several genres, suggesting audience are media-literate as well as conventionally literate in a range of styles, because of broad exposure to different text-types

4. Orthography - Text E AO1 • Mostly modern period standard orthography in this extract • Capitalised nouns – conventional at this time (as in modern German) • Long ‘s’ in word initial/medial positions still present – archaic/obsolete feature • ‘currey’ – new word (see rubric)… AO3 • …borrowed from India: naturalised/anglicised spelling perhaps using analogies with other English words… AO2 • …and later standardised differently from this first usage (no ‘e’) – possibly by etymologisation, possibly because of ‘ease of use’, ‘efficiency savings’ • First culinary evidence of shift from colonisation to globalisation, hence to English as a world language.

5. Orthography - Text F AO1 • Standardised spelling employed… AO3 • …LMnE era! AO2 • NB all ‘loan words’ mentioned now have standard English forms, because of increases in literacy and ease of access to media… • Journey from colonisation to globalisation is complete/’English’ identity now includes many non-English words & things

6. Lexis …you supply the AO3/4 Text E • Imperial measures - now archaic – ‘pint’ – (NB LMnE’s synchronic change as it gets replaced) • Adverbs – important to genre of recipes – ‘enough’, ‘softly’ – relatively ‘empty’ adverbs imply much shared knowledge • Adjectives ‘some’, ‘pretty thick’ , ‘very’ – less precise – assume expertise? • Formal tenor of some words – ‘observe’ • Informal lexis, idioms: ‘till the meat is enough’, ‘salt if it wants it’ show tenor

7. Lexis – Text F • Borrowings show international context – ‘wan kai’ – contemporary interest in ‘exotic’, not anglicized? • Hyphenated compound shows coinage ‘thai-style’ or neologism • Informal lexis – ‘very in’ – utilising audience preferences for vogue, fashionable tastes? Synchronic change) • Technological/scientific lexical field of catering – ‘non-stick’, hyphenated compounds • Compounds ‘supermarket’ cf hypermarket etc • Greek scientific lexis – affixations – ‘carbohydrate’, ‘proteins’ • European, metric weights and measures– lexis abbreviated ‘g’ • Functional use of numerals not words • Field-specific verbs – imperatives: ‘brown’, ‘heat’ • Adverbs ‘gently’, adjectives, ;high’, gentle’ show modification of process

8. Lexis and semantics – Texts J/I • Field of catering, cooking – many borrowings of culinary terms: basil, coriander, soy, (Chinese), mangetout (French) • Precise definitions: ‘white fish’, ‘coley’, a hypernym of fish, contrast with generic term ‘fowl’, a broadened term which modern era may narrow to ‘chicken’, ‘turkey’? • Rough approximations now sound comical in Text E: simile ‘about as big as a large walnut’ – a colloquial phrase using ready-to-hand practical experience, contrasts with micro amounts exactly weighed on eg. electronic scales • ‘three or four’, ‘thirty’ – prescriptivist use of words and not numerals?

9. Syntax and grammar • Both texts use imperatives typical of recipe genre; ‘take..’, ‘beat..’ Text E • Lengthy co-ordinated sentence - listing clauses in the method section. • Early Modern period use of non-standard punctuation conventions for commas: marking off grammatical clauses as if perhaps ‘pauses’ in talk: full stops, semi-colons would be probable for later, Modern, prescriptivist period (post 1750), when standardisation prescribes rules for use of full-stops and commas

10. Syntax grammar Text F uses informal non-standard spoken grammar and syntax beginning a sentence with ‘And to think you can have…’ for rhetorical emphasis • Use of simple sentences in introduction • Colloquial contraction – ‘- its well worth trying’ and hyphen show ‘spoken style converging with audience • Text F uses ellipsis in ingredients section – generic feature now with absence of punctuation Text E’s final sentence reminds us of the formal written tone in use at this period - the divergent imperative tone ‘you are to observe’ contrasts with the more colloquial adjective that follows: ‘pretty thick’

11. pragmatics Text E – mixed tenor • More formal – eg. use of divergent, imperative tone ‘you are to observe’ – in many texts of E.Mn. Era and prescriptivist modern period 1750+ • Some colloquial tenor describing process, converges in tone with cook – eg. idiom, ‘more salt if it wants it’ etc

12. Pragmatics - Text F • Informal tone and tenor of introductory, persuasive section important to J • Inclusive pronoun ‘we’, • Personal address ‘I’ – endorsement, personality, TV cook • Convergence with audience – informal tenor: ‘spoken’ features employed • Literary, sales purpose of introductory section implies context of competition and persuasive purpose – market for cookery books? • Imperative verbs in method section used as in I

13. AO2/5 How far do these texts show the impact of standardisation? – • the lower the prestige of the form, the less the effect of standardisation! • The move from pre-standard, to standard, to non-standard & why each language user makes that move…

14. Historical/situational factors (AO3) - Text E • Colonialism – India, new loan word, ‘currey’ • Manually printed text from plates, shown in printing technology – uneven lines and spaces, with elegant single font-type • Recipe implies heavy domestic labour in preparation – no pre-packaged meals • Woman author might imply gendered text and roles • Domestic semantic field of household – ‘shovel over the fire’ – absence of technology, comic to contemporary era • Absence of specific timings imply ‘all day’ – stewing – adverbs ‘till the meat is enough’ suggests target audience of cook • Food from primary sources – fowls and rabbits • Servant implied?-’send it to table’ • Absence of many generic features hint at new genre – undeveloped structure in continuous prose

15. Historical/situational factors (AO3) – Text F From colonialism to globalisation – Multiculturalism idea of loan words/foods as at least equal to native versions, International foods and cuisines available/affordable, Evidence of synchronic change – hyphenated compound in title –loan from Thailand – travel/tourism Historical context of Consumerism, marketing, supermarkets – pre-packaged foods: recipes as popular mass-consumerist genre Mass media – cooking programmes Technology: precise timers, ‘non-stick’ pans, metric micro quantities – abbreviations, symbols, lexis Computer generated text, enabling use of different fonts and lay-outs – less ‘linear’ Scientific approach to food – nutrition notes: Health issues, attitudes to food Political correctness – not gender specific Fads and fashions – popularity of genre: cooking programmes on TV Time and speed of preparation is selling point