The Written and Oral Dimension of Culinary Recipes

Abstract

As a text type, the culinary recipe belongs to the category of procedural texts, and as a communicative activity, its purpose is to present the process of preparing a dish. This type of text exhibits different formal characteristics depending on whether it is in written or oral form. In this article, we conduct a comparative analysis of a corpus of written recipes by M. Kogălniceanu and Costache Negruzzi, Mihai Lupescu, and others, alongside a corpus of oral culinary recipes collected through field surveys as part of the eCULTFOOD project. By analyzing these texts, we aim to highlight defining features of the culinary recipe's profile.