The language throughout all three recipe texts is varied due
to the different time periods of when they were written, for example the
semantic change of words and meanings, format and the features of orthology are
different. Text number one (of which was written in 1747) is a curry recipe.
There are uses of non-standard language, such as the spelling, “currey”, of
which now has the spelling adaptation of just being “curry” without the
requirement of the “e”. There also seems to be a dismissal of the letter “s”,
of which is replaced by the letter “f”, such as words, “Fowls”, “fmall”,
“Frefh”. However the letter “s” wasn’t
ignored completely, as the recipe later on has intermittent uses of the
constantan S, “Stew-pan”, “Salt”. It seems as though the letter “f” is used on
verbs and adjectives, however if there is a word beginning with S and it is a
noun, the S is kept and it is also made to be a capital even if it is
mid-sentence. This links to another non-standard feature of this recipe is also
the orthography, where the capitalisation of nouns, especially concrete nouns
(such as the ingredients of the curry), are capitalised. This may be due to the
confusion of concrete nouns and proper nouns; however language over time has
become more specific, splitting the nouns into different groups to no longer
need capitalisation unless it is a proper noun.
Recipe no. 2 is an Economical Pot Liquor Soup that was
written in 1852, of which the language is different again to the previous
recipe. Firstly, the recipe being described a “pot liquor soup” suggests a
different meaning to what it would have meant back in the 1800’s, as liquor is
alcohol in the 21st century, whereas the recipe would have intended
a different meaning that doesn’t include alcohol. The contextual time that this
recipe was written is also reflected in this recipe as it directly speaks to
the target audience, “a thrifty housewife”, suggesting that this recipe is for
working class women. This gender specific text is tailored to suit the
stereotypical domestic housewife, which would not be seen in a 21st
century recipe due to the stigma of only women cooking has changed, meaning
that men are cooks just as much women can be.
Recipe 3, the “wan kai thai-style red curry” is instantly
different (written in 1998), as the borrowing of the word “curry” was
originated from Tamil in the late 16th centry, however has adapted
to the English language. It is evident how the spelling of the word has changed
by just looking at the spelling “currey” from text number 1 compared to tis
modern text. The graphology of this recipe is the major difference between this
recipe compared to the other two, as the other two recipes were set out as
columns of block text, talking through the steps of the recipe. However the
modern 1998 recipe is set out in bullet points. Whereas the previous recipes
included the ingredients within the process of the recipe rather than listing
them before, the ingredients are listed with the exact measurements in units
before the steps of the recipe in the modern text. This is because people
nowadays have less time to prepare meals, and the use of bullet points are
quick and easy to read. There is also a “nutrition notes per serving”, telling
the reader all of the facts about what this recipe includes in terms of
calories and fats. People are more aware of what they are eating, and the
obsession of diets and calories are constantly what people search for in foods.
The government have also put these nutritional intake statistics with red,
yellow or green colours to indicate the healthiness of the food product. It
seems as though recipes are now including these types of information for the
consumer to be able to make a quick decision whether they want to make and eat this
recipe or not. English language has not only changed through the events and
influences of modern-day life, but it has adapted to suit the lifestyle of 21st
century audiences.