Culinary verbs in Middle English

✍ Scribed by Magdalena Bator

• Publisher: Peter Lang GmbH, Internationaler Verlag der Wissenschaften
• Year: 2014
• Tongue: English
• Leaves: 210
• Series: Studies in English Medieval Language and Literature, Band 46
• Category: Library

✦ Synopsis

This study examines the range of culinary verbs found in the English culinary recipes of the 14th and 15th centuries. Altogether over 1500 recipes have been collected and over 100 verbs were selected for the research. They have been divided into three major semantic groups, i.e. verbs of cooking, cutting, and preparing. The analysis comprises such aspects as the origin of the verbs, rivalry of synonyms, context of usage and other criteria.

✦ Table of Contents

Cover
Table of contents
List of Tables
List of Figures
List of abbreviations
Acknowledgements
Chapter One: Introduction
1.1 Medieval recipes – an overview of the available sources
1.1.1 The 14th-century collections
1.1.2 The 15th-century collections
1.2 Medieval recipes – a brief look at their characteristics
1.3 The recipe as a text type
1.4 An outline of the study
Chapter Two: Medieval food and drink
2.1 Medieval foodstuffs
2.1.1 Meat and fish
2.1.2 Fruit and vegetables
2.1.3 Dairy products
2.1.4 Grains
2.1.5 Herbs and spices
2.1.6 Grease
2.1.7 Beverages and liquids
2.2 Food preparation
2.2.1 Cutting
2.2.2 Cooking
2.2.3 Serving
2.2.4 Preserving
2.2.4.1 Salting and pickling
2.2.4.2 Drying
2.2.4.3 Smoking
Chapter Three: Verbs of cutting
3.1 Introduction
3.2 Dividing verbs
3.2.1 The corpus
3.2.1.1 "break1"
3.2.1.2 "carve"
3.2.1.3 "chop1"
3.2.1.4 "cut1"
3.2.1.5 "(de)part"
3.2.1.6 "dice"
3.2.1.7 "hack"
3.2.1.8 "hew"
3.2.1.9 "leach"
3.2.1.10 "quarter"
3.2.1.11 "shred"
3.2.1.12 "slit1"
3.2.1.13 "smite"
3.2.1.14 "tease"
3.2.1.15 Peripheral verbs
(a) "bard / baud"
(b) "chine"
(c) "cleave"
(d) "culpon"
(e) "dismember"
(f) "gobbon"
(g) pluck"
(h) "share"
(i) "tear"
3.2.2 Discussion
3.3 Reducing verbs
3.3.1 The corpus
3.3.1.1 "beat1"
3.3.1.2 "bray"
3.3.1.3 "break2"
3.3.1.4 "bruise"
3.3.1.5 "crumb"
3.3.1.6 "grate"
3.3.1.7 "grind"
3.3.1.8 "mince"
3.3.1.9 "powder1"
3.3.1.10 "press"
3.3.1.11 "quest"
3.3.1.12 "stamp"
3.3.2 Discussion
3.4 Removing verbs
3.4.1 The corpus
3.4.1.1 "blanch and whiten"
3.4.1.2 "break3"
3.4.1.3 "cut2 (away/off/out)"
3.4.1.4 "flay, †hild and skin"
3.4.1.5 "pare"
3.4.1.6 "peel, pill" and "pull"
3.4.1.7 "pick (away/off/out)"
3.4.1.8 "scrape" and "shave"
3.4.1.9 "do1 / take2 (away/off/out)"
3.4.1.10 Peripheral verbs
"bone"
"chop off"
"hull, shell and scale"
"smite off"
"strip"
3.4.2 Discussion
3.5 Penetrating verbs
3.5.1 The corpus
3.5.1.1 "break4"
3.5.1.2 "cut3"
3.5.1.3 "draw4"
3.5.1.4 "open"
3.5.1.5 "slit2"
3.5.2 Discussion
3.6 Conclusions
Chapter Four: Verbs of cooking
4.1 Introduction
4.2 Verbs of cooking in liquid
4.2.1 The corpus
4.2.1.1 "boil"
4.2.1.2 "parboil"
4.2.1.3 "scald"
4.2.1.4 "seethe"
4.2.1.5 *"ouerstep"
4.2.1.6 "stew"
4.2.1.7 "wall / well"
4.2.2 Discussion
4.3 Verbs of cooking with fat
4.3.1 The corpus
4.3.1.1 "bake"
4.3.1.2 "broil"
4.3.1.3 "fry"
4.3.1.4 "roast"
4.3.2 Discussion
4.4 Verbs of cooking with any or no medium
4.5 Conclusions
Chapter Five: Verbs of Preparing
5.1 Introduction
5.2 Verbs of cleaning
5.3 Verbs of adding and combining
5.3.1 Verbs of combining
5.3.2 Verbs of adding
5.3.3 Verbs of stuffing
5.4 Verbs of straining
5.5 Verbs of seasoning
5.6 Verbs of decoration
5.7 Verbs of taking
5.8 Verbs of serving
5.9 Miscellaneous verbs
5.10 Conclusions
Conclusion
References
Index of verbs