By Magdalena Bator
This research examines the diversity of culinary verbs present in the English culinary recipes of the 14
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Additional info for Culinary verbs in Middle English
5 Herbs and spices25 Redgrove (1933) distinguishes between spices and herbs by saying that the former are the dried parts of aromatic plants, whilst the latter are the herbaceous parts of the plants. He also defines ‘condiments’ as spices or other flavourings added to food at the table. Davidson (2006: 380) suggests that herbs can be used both in dried and fresh form, whilst spices are always dried. Spices were very popular already in Antiquity, which is evidenced in the collection compiled in the 4th c.
For instance, a higher number of records of a verb in the 15th c. does not necessarily mean that the verb was used more frequently at that time than in the 14th c. , the real number of occurrence of each verb), relative normalized frequencies will be given. The relative frequency is obtained by dividing the number of occurrences of the analyzed lexeme by the total number of words in the analyzed (part of the) corpus. 13 13 For a detailed discussion on normalizing data, see for instance Römer and Wulff (2010).
Apart from the domestic animals, game too was eaten. After the Norman Conquest hunting was the privilege of the upper classes of the society due to the forest law applied by the Norman kings20. It is difficult to estimate the amount of meat obtained by hunting. However, evidence shows a rising tendency after the Norman Conquest. The highest rate of venison eaten at aristocratic households was in the period from the middle of the 12th c. to the middle of the 14th c. (Sykes 2006b). The most often hunted game were deer and boar.
Culinary verbs in Middle English by Magdalena Bator