Wharton Tim
Gastronomica (Berkeley Calif). 2010;10(4):67-73. doi: 10.1525/gfc.2010.10.4.67.
This paper explores recipes and food writing from the perspective of linguistics—or, more specifically, pragmatics. It looks briefly at the discourse of recipes, at how they work and what kinds of linguistic structures are typically involved. The main theme of the paper, however, is that the best food writing is as much about the images and feelings the writer wants to conjure in the mind of the reader as it is about the words it contains, or the way that discourse is set out. In order to shed any real light on recipe writing, then, we need to explain how they manage to convey moods, impressions, emotions, and feelings. We need to go beyond the words. The paper features examples from, among others, the work of Elizabeth David and Edouard de Pomaine, serving to illustrate the theoretical points made.
本文从语言学——或者更具体地说，语用学的角度探讨食谱和美食写作。它简要审视了食谱的语篇，探讨了它们的运作方式以及通常涉及的语言结构类型。然而，本文的主旨是，最好的美食写作不仅关乎其中包含的文字或语篇的编排方式，同样关乎作者想要在读者脑海中唤起的意象和情感。因此，为了真正阐明食谱写作，我们需要解释它们是如何传达氛围、印象、情绪和情感的。我们需要超越文字本身。本文列举了伊丽莎白·大卫和爱德华·德·波曼等人作品中的例子，用以阐释所提出的理论观点。
