Kuchnia w języku i kulturze dawniej i dziś
Cuisine in language and culture in the past and today
Author(s): Tomasz Gęsina, Wioletta Wilczek
Subject(s): Language and Literature Studies, Theoretical Linguistics, Applied Linguistics
Published by: Wydawnictwo Uniwersytetu Śląskiego
Keywords: cuisine; recipes; national and regional cuisine; culinary books; inguistics and cultural studies
Series: Nauki społeczne
- Print-ISBN-13: 978-83-226-3493-6
- Page Count: 148
- Publication Year: 2018
- Language: Polish
MasterChef XVII w. – studium porównawcze pierwszej polskiej książki kulinarnej Compendium ferculorum oraz współczesnych publikacji o tematyce kulinarnej
MasterChef XVII w. – studium porównawcze pierwszej polskiej książki kulinarnej Compendium ferculorum oraz współczesnych publikacji o tematyce kulinarnej
(MasterChef of the 17th century – a comparative study of the first Polish cookbook, Compendium ferculorum, and the modern cuisine‑related publications)
- Author(s):Alicja Bronder, Dorota Hamerlok
- Language:Polish
- Subject(s):Language and Literature Studies
- Page Range:13-26
- No. of Pages:14
- Keywords:Compendium ferculorum; Stanisław Czerniecki; cookbook; linguistic genology; historical stylistics
- Summary/Abstract:The article has to do with a comparison of the early culinary culture with the modern realisations of the theme which is mentioned in the discourse. An analysis was conducted upon the first Polish culinary book – Compendium ferculorum – whose comparison with modern handbooks/collections of recipes enabled an indication of similarities as well as significant differences in the manner of the realisation of the cookbook genre. In the course of research one focused on the text-formative elements such as: the formation of the text, metatexts, the layout of the publications and the architecture of the recipe genre, which conferred a holistic character to the analysis. The methodology which was employed in the present work makes reference to the theory of the text, linguistic genology, as well as historical stylistics.
- Price: 4.50 €
Wiercimak, warząchew, dzieża – z historii zapomnianych nazw naczyń i przyrządów kuchennych
Wiercimak, warząchew, dzieża – z historii zapomnianych nazw naczyń i przyrządów kuchennych
(Wiercimak, warząchew, dzieża – some remarks about the forgotten names of utensils and kitchen tools)
- Contributor(s):Małgorzata Broszko (Editor), Magdalena Wojtyka (Editor)
- Language:Polish
- Subject(s):Language and Literature Studies
- Page Range:27-35
- No. of Pages:9
- Keywords:vocabulary; the history of a language; culture studies
- Summary/Abstract:The article is devoted to an analysis of lexemes which refer to early kitchen utensils.The material which was presented in the article was excerpted from dictionary sources.The premise of the article has to do with a presentation of the forgotten names of kitchen utensils, which formerly were commonly used. The interdisciplinary aspects of the article is also important – the lexemes which are presented were anchored in a cultural context.
- Price: 4.50 €
Między kuchnią, religią i medycyną. O języku dzieła De herba vetonica Antoniusza Muzy
Między kuchnią, religią i medycyną. O języku dzieła De herba vetonica Antoniusza Muzy
(Between cuisine, religion and medicine. On the language of the work entitled De herba vetonica by Antonius Musa)
- Author(s):Kamil Krakowiecki
- Language:Polish
- Subject(s):Language and Literature Studies
- Page Range:36-45
- No. of Pages:11
- Keywords:Antonius Musa; medical discourse; Roman cuisine
- Summary/Abstract:The article is based on the premise that the work of Antonius Musa (a Roman physician and a botanist who lived in the 1st c. BC) entitled De herba vetonica is syncretic in nature, combining elements of the language of cook books, medical and cult-related texts. In this context, the particular formulae/recipes manifest a regular structure, which is discussed in a comprehensive manner. As far as the grammatical features are concerned, the author focuses on a quantitative-functional description of the finite forms of the verb which appear in the text. The dominance of the 2nd person plural imperativi futuri activi forms which is discernible and the relatively low frequency of other forms is set in the context of the grammatical system of Classical Latin. Finally, the author examines the lexical layer, where one may also observe numerous features which make one classify the text at the intersection of culinary, medical and cult-related discourse.
- Price: 4.50 €
Buon appetito! Doświadczenia zmysłowe włoskich potraw i miejsc z nimi związanych w najnowszej literaturze polskiej
Buon appetito! Doświadczenia zmysłowe włoskich potraw i miejsc z nimi związanych w najnowszej literaturze polskiej
(Buon appetito! Sensory experiences associated with Italian cuisine and the associated places in the most recent Polish literature)
- Author(s):Tomasz Gęsina, Adriana Loiodice
- Language:Polish
- Subject(s):Language and Literature Studies
- Page Range:49-61
- No. of Pages:13
- Keywords:Italian cuisine; sensory geography; the most recent Polish literature; geopoetics
- Summary/Abstract:The article engages the subject of Italian cuisine in the most recent Polish (mainly popular) literature in terms of sensory geography, which represents the trend of research in the category of space.The experience of cuisine is associated with a domination of three senses – the sense of taste, smell, and sight. They construct a peculiar biography of places which form a sensory literary topography, whose significant point is Tuscany. All of those elements constitute a culinary imagination, which confirms the cultural dimension of food.
- Price: 4.50 €
Neo‑ czy postneo‑telewizja? Oblicze polskiej telewizji na przykładzie poradników kulinarnych
Neo‑ czy postneo‑telewizja? Oblicze polskiej telewizji na przykładzie poradników kulinarnych
(Neo‑ or postneo‑television? The face of Polish television on the basis of the example furnished by culinary handbooks)
- Author(s):Aleksandra Kalisz
- Language:Polish
- Subject(s):Language and Literature Studies
- Page Range:62-74
- No. of Pages:13
- Keywords:television genres; genres in the form of a collection; culinary handbook
- Summary/Abstract:The present article is an attempt at presenting the causes of the television space which has been changing for years. An important role in the transformations of the medium which is analysed will be played by thematisation and peculiar genre entities which occupy the television stream with increasing frequency. The source material is constituted by culinary handbooks. The models (which have existed for years) of paleo- and neo-television will be juxtaposed with the proposed postneo-reality, which seems to respond to the dynamic development of the medium whose demise was announced by the theoreticians of the subject even before the medium in question became a staple in the home of an average user.
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Analiza porównawcza struktury, pragmatyki i leksyki w dawnym i współczesnym przepisie kulinarnym (na podstawie przepisów: Marii Ochorowicz‑Monatowej Galantyna z prosięcia i Kingi Paruzel Faszerowana pieczeń z indyka)
Analiza porównawcza struktury, pragmatyki i leksyki w dawnym i współczesnym przepisie kulinarnym (na podstawie przepisów: Marii Ochorowicz‑Monatowej Galantyna z prosięcia i Kingi Paruzel Faszerowana pieczeń z indyka)
(A comparative analysis of the structure, pragmatics and vocabulary in the early and in the modern recipe (on the basis of Maria Ochorowicz‑Monatowa’s recipe Galantyna z prosięcia and Kinga Paruzel’ Faszerowana pieczeń z indyka))
- Author(s):Aleksandra Koenig
- Language:Polish
- Subject(s):Language and Literature Studies
- Page Range:75-84
- No. of Pages:10
- Keywords:recipe; culinary vocabulary; the history of the culinary
- Summary/Abstract:The recipes contained in cook books are subject to the obvious phenomenon of changeability. An analysis of two selected recipes which are apart from each other in terms of the time of origin, enabled a demonstration of the changes which took place in them. One of the texts in question is derived from a 19th‑century Uniwersalna książka kucharska of Maria Ochorowicz-Monatowa, which was originally published in 1912. The second recipe is featured in a book which was published more than one hundred years later, in 2014, in a book by Kinga Paruzel entitled Nie…zwykła kuchnia, bo każdy jest inny. An analysis demonstrated that the early, 19th‑century recipe is not identical with a modern recipe. They differ in terms of their volume, form and style. The structure and the manner of conveying content also changed. Owing to such insight and comparison, one may discern in both of the analysed recipes the amount and the extent of changes, with reference to the particular areas which underwent most considerable changes.
- Price: 4.50 €
Kuchnia polska – uwagi do wydań z połowy i końca XX wieku
Kuchnia polska – uwagi do wydań z połowy i końca XX wieku
(Polish cuisine – remarks about the editions published in the middle and in the late 20th century)
- Author(s):Maria Czempka-Wewióra, Anna Gałęziowska‑Krzystolik
- Language:Polish
- Subject(s):Language and Literature Studies
- Page Range:85-99
- No. of Pages:16
- Keywords:the linguistic image of the world; the cultural image of the world; Polish cuisine; PRL – the People’s Republic of Poland
- Summary/Abstract:The article is devoted to a cookbook which became a bestselling book – Polish cuisine – which has been a staple of the Polish households for more than 60 years. Apart from reliable recipes, the publication contains information about the principles of rational nutrition, setting the table and serving meals and the appropriate behaviour during the consumption of meals and parties. Due to the fact that the idea of writing a cookbook of this kind was conceived in the 1950s, the subsequent editionsdemonstrate an image of Poland which changed along with the social and politicaleconomic transformations of the country. The authors attempt to compare the fifth edition published in 1959 and subsequent editions – published in 1985 (26th ed.) and 1993 (35 ed.). They contrast selected aspects, and above all the changes in terms of the meals which are suggested and the introductory remarks of the publications. They also make brief reference to: the principles of nutrition, the organisation of the work in the kitchen, the storage of products, menus, the organisation of parties, the feeding of children and the dietary requirements.The information contained in the introductions to the particular editions are intended primarily for women – homemakers, who are responsible for the feeding of families and for the caring for their health. An analysis of the elaborate theoretical part of all editions of Polish cuisine is a valuable source of information about life in Poland and the role of woman in the Polish family during the last sixty years.
- Price: 4.50 €
Gruzja kręci się wokół kuchni
Gruzja kręci się wokół kuchni
(Georgia is all about cuisine)
- Author(s):Gvantsa Kobakhidze
- Language:Polish
- Subject(s):Language and Literature Studies
- Page Range:104-119
- No. of Pages:17
- Keywords:Georgian cuisine; Georgian supra; traditional Georgian dishes; a Georgian feast
- Summary/Abstract:A Georgian feast does not boast a complex structure. Its basic elements constitute wine, food, proposing a toast. However, one should emphasise that each region has its own tradition. The process of the preparation of dishes may vary, but all elements are combined to form the Georgian supra. The table – in its material dimension – depends exclusively on people who intend to spend some time together. It may appear unexpectedly, anywhere – in the most bizarre location. The purpose of a Georgian feast is to bring together both the revellers and the table on which food and drink is served. It is difficult to say when the tradition of the feast that is featured in Georgia today originated. According to one of the most popular theories, this tradition dates back to the 19th century.
- Price: 4.50 €
Kuchnia jako element kirgiskiej kultury
Kuchnia jako element kirgiskiej kultury
(Cuisine as an element of Kirghiz culture)
- Author(s):Akylai Abylkadyr kyzy
- Language:Polish
- Subject(s):Language and Literature Studies
- Page Range:121-130
- No. of Pages:11
- Keywords:Kirghizstan; the history of Kirghizstan; Kirghiz cuisine; Kirghiz culture
- Summary/Abstract:The main subject of the present article is the national cuisine of Kirghizstan (including the customs associated with the serving meat-based dishes). The object of my interest also has to do with the history and the culture of the Kirghiz people, which are reflected in the language, traditions and the customs of the inhabitants of Kirghizstan. The recognition and the understanding of the image of the world which is featured in a given culture is necessary for the scholar, and one of the means of an analysis of this image is constituted by language. Owing to language, we may understand a given community, its mode of life and the collection of the basic elements of a specific culture.The task of the present work is to represent the existing facts or phenomena which are of interest not only to linguists but also to sociologists and specialists in the field of culture studies. An important reason for the writing of this article also has to do with an intention to present information about my country, its history, modernity, culture, and particularly its cuisine. My task was to present an image of Kirghizstan which, being an Asian country, is unfamiliar in Poland
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Nudle, karminadle i kreple, czyli kuchnia śląska bez tajemnic
Nudle, karminadle i kreple, czyli kuchnia śląska bez tajemnic
(Nudle, karminadle and kreple, or The Secrets of Silesian Cuisine)
- Author(s):Beata Kiszka, Wioletta Wilczek
- Language:Polish
- Subject(s):Language and Literature Studies
- Page Range:132-146
- No. of Pages:17
- Keywords:names of dishes; Silesian cuisine; regional varieties of the Polish language; Silesian tradition
- Summary/Abstract:The article is devoted to the selected traditional names of Silesian dishes. The lexical layer was enhanced by the cultural context, with special reference to the peculiar nature and the origin of the culinary tradition of Silesia. The considerations which are presented confirmed that the variety of Silesian cuisine is rooted in tradition and that it is associated with the peasant and worker community of the region, that is with the type of the work and the lifestyle of the Silesian people. Special attention was also devoted to the names of Silesian dishes which – due to the meaning which differs from the meaning in the standard Polish language and due to the unfamiliarity with the Silesian dialect – may become a source of confusion in communication. Silesian cuisine was also presented as the cultural heritage of the region – one presented the local endeavours and specialty, which constitute an element of the promotion of the region and the solidification of a tradition.
- Price: 4.50 €