Diacronia 5, 23 martie, 2017, A71 (1–13)

Culinary recipes: orality and scripturality (I)

Ioan MilicăORCID, Sorin Guia


Faculty of Letters, “Alexandru Ioan Cuza” University, Bd. Carol I 11, 700506 Iași, Romania


Received February 24, 2017
Accepted March 10, 2017
Published March 23, 2017


text linguistics
culinary recipes


“Tell me what you eat and I shall tell you what you are”
(J. A. Brillat-Savarin, Physiology of Taste, 1825)


The international research devoted to the study of recipes is a flourishing area of scientific inquiry. The study of cooking recipes is an emerging scientific area in contemporary Romanian linguistics. The aim of this first part of our research is to grasp, from a semiotic angle, a set of basic features to account for a larger project of culinary text linguistics. The paper outlines the major European culinary traditions, the compositional patterns of cooking recipes and their isotopies. Moreover, we examine several textual features of recipes employing the model of Beaugrande & Dressler (1981); however, the analysis is not strictly conducted within the framework of the chosen model as other interpretative frameworks may be adopted to reveal the textual properties of recipes.


  • Text complet (în engleză; 13 p., 482 KB)
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  • Formate de citare
    Text:Milică, I. & Guia, S. (2017). Culinary recipes: orality and scripturality (I), Diacronia 5 (23 martie), A71 (1–13),
     author = {Ioan Milică, Sorin Guia},
     title = {Culinary recipes: orality and scripturality (I)},
     journal = {Diacronia},
     ISSN = {2393-1140},
     year = {2017},
     month = {martie},
     number = {5},
     eid = {A71},
     doi = {},
     pages = "(1–13)",
     url = {}

Drepturi de autor

© 2017 Autorii. Drepturile de publicare aparțin Revistei. Textul este accesibil în mod gratuit, în concordanță cu prevederile licenței Open Access CC-BY.

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