Culinary verbs in Middle English:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Frankfurt am Main [u.a.]
Lang-Ed.
2014
|
| Schriftenreihe: | Studies in English medieval language and literature
46 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Einführung/Vorwort Inhaltstext Inhaltsverzeichnis |
| Beschreibung: | Literaturangaben |
| Beschreibung: | 208 S. graph. Darst. 22 cm |
| ISBN: | 3631654286 9783631654286 |
Internformat
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Datensatz im Suchindex
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|---|---|
| adam_text |
TABLE OF CONTENTS
LIST OF TABLES 9
LIST OF FIGURES 13
LIST OF ABBREVIATIONS 15
ACKNOWLEDGEMENTS 17
CHAPTER ONE: INTRODUCTION 19
1.1 MEDIEVAL RECIPES - AN OVERVIEW OF THE AVAILABLE SOURCES 19
1.1.1 THE 1 4
TH
-CENTURY COLLECTIONS 22
1.1.2 THE 1 S^-CENTURY COLLECTIONS 23
1.2 MEDIEVAL RECIPES - A BRIEF LOOK AT THEIR CHARACTERISTICS 27
1.3 THE RECIPE AS A TEXT TYPE 31
1.4 AN OUTLINE OF THE STUDY 33
CHAPTER TWO: MEDIEVAL FOOD AND DRINK 37
2.1 MEDIEVAL FOODSTUFFS 37
2.1.1 MEAT AND FISH 38
2.1.2 FRUIT AND VEGETABLES 43
2.1.3 DAIRY PRODUCTS 45
2.1.4 GRAINS 47
2.1.5 HERBS AND SPICES 50
2.1.6 GREASE 54
2.1.7 BEVERAGES AND LIQUIDS 54
2.2 FOOD PREPARATION 57
2.2.1 CUTTING 57
2.2.2 COOKING 58
2.2.3 SERVING 62
2.2.4 PRESERVING 63
2.2.4.1 SALTING AND PICKLING 63
2.2.4.2 DRYING 65
2.2.4.3 SMOKING 65
CHAPTER THREE: VERBS OF CUTTING 67
3.1 INTRODUCTION 67
5
HTTP://D-NB.INFO/105317117X
3.2 DIVIDING VERBS 70
3.2.1 THE CORPUS 70
3.2.1.1 BREAK
T
71
3.2.1.2 CARVE 73
3.2.1.3 CHOP
T
74
3.2.1.4 CUT
;
75
3.2.1.5 (DE)PART 77
3.2.1.6 DICE 78
3.2.1.7 HACK 79
3.2.1.8 HEW 79
3.2.1.9 LEACH 80
3.2.1.10 QUARTER 81
3.2.1.11 SHRED 82
3.2.1.12 SLIT, 82
3.2.1.13 SMITE 82
3.2.1.14 TEASE 83
3.2.1.15 PERIPHERAL VERBS 83
(A) BARD / BAUD 83
(B) CHINE 84
(C) CLEAVE 84
(D) CULPON 85
(E) DISMEMBER 85
(F) GOBBON 85
(G) PLUCK 85
(H) SHARE 86
(I) TEAR 86
3.2.2 DISCUSSION 86
3.3 REDUCING VERBS 91
3.3.1 THE CORPUS 91
3.3.1.1 BEAT, 92
3.3.1.2 BRAY 93
3.3.1.3 BREAK
2
94
3.3.1.4 BRUISE 94
3.3.1.5 CRUMB 95
3.3.1.6 GRATE 95
3.3.1.7 GRIND 96
3.3.1.8 MINCE 98
3.3.1.9 POWDER
|
100
6
3.3.1.10 PRESS 101
3.3.1.11 QUEST 101
3.3.1.12 STAMP 102
3.3.2 DISCUSSION 102
3.4 REMOVING VERBS 105
3.4.1 THE CORPUS 105
3.4.1.1 BLANCH AND
WHITEN 106
3.4.1.2 BREAK
}
108
3.4.1.3 CUT
3
(AWAY/OFF/OUT) 109
3.4.1.4 FLAY,
F
HILDAND SKIN 109
3.4.1.5 PARE 110
3.4.1.6 PEEL, PILL AND PULL ILL
3.4.1.7 PICK (AWAY/OFFFOUT) 112
3.4.1.8 SCRAPE AND SHAVE 113
3.4.1.9 DO J TAKE,(AWAY/OFPOUT) 114
3.4.1.10 PERIPHERAL VERBS 115
(A) BONE , 115
(B) CHOP OFF 115
(C) HULL, SHELL AND SCALE 115
(D) SMITEOFF 116
(E) STRIP 116
3.4.2 DISCUSSION 116
3.5 PENETRATING VERBS 118
3.5.1 THE CORPUS 118
3.5.1.1 BREAK
4
118
3.5.1.2 CUT
3
119
3.5.1.3 DRAW
4
120
3.5.1.4 OPEN 120
3.5.1.5 SLIT
2
120
3.5.2 DISCUSSION 121
3.6 CONCLUSIONS 121
CHAPTER FOUR: VERBS OF COOKING 125
4.1 INTRODUCTION 125
4.2 VERBS OF COOKING IN LIQUID 126
4.2.1 THE CORPUS 126
4.2.1.1 BOIL 127
4.2.1.2 PARBOIL 130
7
4.2.1.3 SCALD 131
4.2.1.4 SEETHE 133
4.2.1.5 *OUERSTEP 136
4.2.1.6 STEW 136
4.2.1.7 WALL / WELL 136
4.2.2 DISCUSSION 137
4.3 VERBS OF COOKING WITH
FAT 143
4.3.1 THE CORPUS 143
4.3.1.1 BAKE 144
4.3.1.2 BROIL 145
4.3.1.3 FRY 145
4.3.1.4 ROAST 147
4.3.2 DISCUSSION 149
4.4 VERBS OF COOKING WITH ANY OR NO MEDIUM 152
4.5 CONCLUSIONS 154
CHAPTER FIVE: VERBS OF PREPARING 157
5.1 INTRODUCTION 157
5.2 VERBS OF CLEANING 158
5.3 VERBS OF ADDING AND COMBINING 159
5.3.1 VERBS OF COMBINING 160
5.3.2 VERBS OF ADDING 163
5.3.3 VERBS OF STUFFING 167
5.4 VERBS OF STRAINING 169
5.5 VERBS OF SEASONING 172
5.6 VERBS OF DECORATION 173
5.7 VERBS OF TAKING 177
5.8 VERBS OF SERVING 182
5.9 MISCELLANEOUS VERBS 184
5.10 CONCLUSIONS 185
CONCLUSION 187
REFERENCES 191
APPENDIX 205
INDEX OF VERBS 207
8 |
| any_adam_object | 1 |
| author | Bator, Magdalena 1980- |
| author_GND | (DE-588)142417564 |
| author_facet | Bator, Magdalena 1980- |
| author_role | aut |
| author_sort | Bator, Magdalena 1980- |
| author_variant | m b mb |
| building | Verbundindex |
| bvnumber | BV042029170 |
| classification_rvk | HE 800 |
| ctrlnum | (OCoLC)883390428 (DE-599)DNB105317117X |
| dewey-full | 427.0256 |
| dewey-hundreds | 400 - Language |
| dewey-ones | 427 - English language variations |
| dewey-raw | 427.0256 |
| dewey-search | 427.0256 |
| dewey-sort | 3427.0256 |
| dewey-tens | 420 - English & Old English (Anglo-Saxon) |
| discipline | Anglistik / Amerikanistik |
| era | Geschichte 1300-1500 gnd |
| era_facet | Geschichte 1300-1500 |
| format | Book |
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| indexdate | 2024-09-10T01:22:13Z |
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| isbn | 3631654286 9783631654286 |
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| owner_facet | DE-12 DE-11 |
| physical | 208 S. graph. Darst. 22 cm |
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| publishDateSearch | 2014 |
| publishDateSort | 2014 |
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| series | Studies in English medieval language and literature |
| series2 | Studies in English medieval language and literature |
| spelling | Bator, Magdalena 1980- Verfasser (DE-588)142417564 aut Culinary verbs in Middle English Magdalena Bator Frankfurt am Main [u.a.] Lang-Ed. 2014 208 S. graph. Darst. 22 cm txt rdacontent n rdamedia nc rdacarrier Studies in English medieval language and literature 46 Literaturangaben Geschichte 1300-1500 gnd rswk-swf Mittelenglisch (DE-588)4039676-9 gnd rswk-swf Kochen (DE-588)4031445-5 gnd rswk-swf Verb (DE-588)4062553-9 gnd rswk-swf Wortfeld (DE-588)4138097-6 gnd rswk-swf Rezepte Synonyme Kochen Kontext Mittelenglisch (DE-588)4039676-9 s Wortfeld (DE-588)4138097-6 s Kochen (DE-588)4031445-5 s Verb (DE-588)4062553-9 s Geschichte 1300-1500 z DE-604 Erscheint auch als Online-Ausgabe 978-3-653-04576-5 Studies in English medieval language and literature 46 (DE-604)BV013574192 46 X:MVB application/pdf http://www.peterlang.com/exportdatas/exportfiles/onix/toc/9783631654286_toc.pdf Inhaltsverzeichnis X:MVB application/pdf http://www.peterlang.com/exportdatas/exportfiles/onix/intro/9783631654286_leseprobe01.pdf Einführung/Vorwort X:MVB text/html http://deposit.dnb.de/cgi-bin/dokserv?id=4704265&prov=M&dok_var=1&dok_ext=htm Inhaltstext DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027470653&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Bator, Magdalena 1980- Culinary verbs in Middle English Studies in English medieval language and literature Mittelenglisch (DE-588)4039676-9 gnd Kochen (DE-588)4031445-5 gnd Verb (DE-588)4062553-9 gnd Wortfeld (DE-588)4138097-6 gnd |
| subject_GND | (DE-588)4039676-9 (DE-588)4031445-5 (DE-588)4062553-9 (DE-588)4138097-6 |
| title | Culinary verbs in Middle English |
| title_auth | Culinary verbs in Middle English |
| title_exact_search | Culinary verbs in Middle English |
| title_full | Culinary verbs in Middle English Magdalena Bator |
| title_fullStr | Culinary verbs in Middle English Magdalena Bator |
| title_full_unstemmed | Culinary verbs in Middle English Magdalena Bator |
| title_short | Culinary verbs in Middle English |
| title_sort | culinary verbs in middle english |
| topic | Mittelenglisch (DE-588)4039676-9 gnd Kochen (DE-588)4031445-5 gnd Verb (DE-588)4062553-9 gnd Wortfeld (DE-588)4138097-6 gnd |
| topic_facet | Mittelenglisch Kochen Verb Wortfeld |
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