Recipe analysis:

How language has changed overtime within three different texts:

1: Hannah Glasse, The art of Cookery made Plain and Easy, 1747.

Contextually, this is the oldest piece of text written - as it is a recipe composed within the early 1700s, therefore we expect certain languages features to stand out and sound extremely archaic, and possibly some obsolete features. This is evident within the text, through the use of orthographic spelling. Within this text, it is clear to see that within the English language historically, they replace 's' with 'f', for example 'fmall' 'short' all in which is evident within the text. However, although it was highly common during the 1700s, it has now become obsolete, therefore we do not tend to see this orthographic spelling as the norm of society today. This contextually could be perhaps due to standardization taking place during the late 18th century early 1900s. As dictionaries had been established, we took a more different approach to language and have used the word 's' to describe small, as it may been as phonologically correct by prescriptivists.

Furthermore, it is evident that certain types of words, particularly noun phrases are highlighted in this text, as they all are capitalised. For instance, 'Pepper Corns, Rice, Brown, Coriander' almost demonstrates that there are no compound rules within the late 1700s, and therefore becomes a clear word with no hyphen separating it. However, as language has went through the standardization stage, english has changed significantly.

2: Charles Elme Francatelli, a Plain Cookery: Book for the working classes, 1852

As we look at this recipe, we can see that it was written in 1852. Therefore, standardization has taken place, and this is highly evident through the significant use of 'lessen' whereas in the previous text, this would have been written as 'leffen' however, as mentioned, standardization has removed this and therefore has become obsolete. Archaic words are also evident, such as 'broth' although this word is not frequently used, it is still relevant to the English language today.
Contextually, during the 18th century, the growth and evidence of extended families were highly common, therefore it is likely that this text was aimed for those who are planning to cook for individuala eating with a great amount of family members, in which was seen as traditional. It is evident that this is so due to words associated 'pot' 'fat pot'.
It is interesting to note that the language refers to the third person pronoun 'her' which may symbolize that it is suitable for only women to cook a liquor soup - automatically connects to the stereotypical expression claiming that 'all women belong in the kitchen'
Although cooking may still have connotations of a women producing foods in the kitchen, in modern society the term cooking may refer to any gender, rather than a female.

3: Ainsley Harriott, Meals in minutes, BBC worldwide, 1998.

This is seen as more recent type of recipe. As i look at this recipe, the layout of the recipe has changed significantly over the years, as it is now bullet points in what ingredients you need to buy in order to produce the food correctly.
This recipe is seen as more modern, and, more interestingly, it also states in where you can purchase the products from 'The curry paste  I use is available in most large supermarkets' and is further more specific in how many people is able to be served as well as the preparation in time. This could be that contextually, as people have busy jobs, and with the Equality act being introduced, both men and women now are legally able to maintain full-time jobs, however this can be time restricting and therefore may want to consume food in a much faster process, which is able to do as these new modern recipes allow the reader to be guided in how much time they need to spend.
furthermore, the nutritional scientific information noted below further signify that as a modern society, we may be influenced to look a certain way, and to do so we need to know how much nutrients we consume. By providing the nutritional information at the bottom, this gives clear guidance on the readers intake, which can then allow them to make a decision about whether this recipe is good for them, or not.


As a result of all three texts, the main reason for language changing so significantly is due to globalization taking place, our world is becoming smaller - this is more applicable to the third modern recipe.