Hostname: page-component-745bb68f8f-l4dxg Total loading time: 0 Render date: 2025-01-11T06:29:10.676Z Has data issue: false hasContentIssue false
  • English
  • Français

L'Écoute Du Langage The recipe for success: syntactic features of la chronique gastronomique1

Published online by Cambridge University Press:  10 October 2008

Dulcie M. Engel
Dulcie M. Engel
Affiliation:
Department of French, University of Wales Swansea, Singleton Park, Swansea SA2 8PP. d.engel@swansea.ac.uk
Get access Rights & Permissions [Opens in a new window]

Abstract

This paper examines some syntactic features in the discourse of food, and in particular recipes and cookery pieces published in the French press.

It is argued that specific genres often display linguistic features related to the communicative function of the genre. Concentrating on the basic elements of the cooking process, that is, [irreversible process] [application of heat] [object-food] (Newman, 1975: 56), we examine the syntactic structure of NPs and VPs in French cookery writing in the press, which are characterised by complexity. Drawing parallels with the findings of Blanche-Benveniste (1995 a, b), we demonstrate how syntax can reflect function and meaning in a restricted text-type.

Type
Articles
Information
Journal of French Language Studies , Volume 7 , Issue 2 , September 1997 , pp. 195 - 207
Copyright
Copyright © Cambridge University Press 1997

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Barthes, R. (1957) Mythologies. Paris: Seuil.Google Scholar
Blanche-Benveniste, C. (1995a) De la rareté de certains phénomènes syntaxiques en français parlé. Journal of French Language Studies, 5: 17–29.CrossRefGoogle Scholar
Blanche-Benveniste, C. (1995b) Répéter ou ne pas répéter. In: Bat-Zeev Shyldkrot, H. and Kupferman, L. (eds.), Tendances récentes en linguistique française et générale. Amsterdam: J. Benjamins, pp. 55–74.CrossRefGoogle Scholar
Blanche-Benveniste, C., Bilger, M., Rouget, C. and van den Eynde, K. (1991) Le Français parlé: études grammaticales. Paris: CNRS.Google Scholar
Brown, G. and Yule, G. (1983) Discourse Analysis. Cambridge: Cambridge University Press.CrossRefGoogle Scholar
Cellard, J. (1979) Passé, mais pas mort. Le Français dans le monde, 18: 19–20.Google Scholar
Culy, C. (1996) Null objects in English recipes. Language Variation and Change, 8: 91–124.CrossRefGoogle Scholar
Engel, D.M. (1990) Tense and Text: A Study of French Past Tenses. London: Routledge.Google Scholar
Engel, D. M. and Whitehead, M. (1990) Reporting bridge and the narrative mode. Language and Style, 23: 73–83.Google Scholar
Greimas, A. J. (1983) Du sens II: essais sémiotiques. Paris: Seuil.Google Scholar
Hieatt, C. B. and Jones, R. F. (eds.), (1990) La Novele Cirurgerie. London: Anglo-Norman Text Society.Google Scholar
Lehrer, A. (1969) Semantic cuisine. Journal of Linguistics, 5: 39–55.CrossRefGoogle Scholar
Lehrer, A. (1972) Cooking vocabularies and the culinary triangle of Lévi-Strauss. Anthropological Linguistics, 14: 155–71.Google Scholar
Lehrer, A. (1974) Semantic Fields and Lexical Structure. Amsterdam: North-Holland.Google Scholar
Lévi-Strauss, C. (1965) Le triangle culinaire. L'Arc, 26: 19–29; [translation by Brooks, P., The culinary triangle. Partisan Review, 33 (1966): 586–95].Google Scholar
Monville-Burston, M. and Waugh, L. R. (1985) Le passé simple dans le discours journalistique. Lingua, 67: 121–70.CrossRefGoogle Scholar
Newman, A. (1975) A semantic analysis of English and Hebrew cooking terms. Lingua, 37: 53–79.CrossRefGoogle Scholar
Simonin, J. (1984) Les repérages énonciatifs dans les textes de presse. In: Grésillon, A. and Lebrave, J. L. (eds.), La Langue au ras du texte. Lille: Presses Universitaires, pp. 133–203.Google Scholar