![]() It describes the transition from medieval and renaissance culinary ideal of 'intensive‘ flavouring through sugars and spices of a few select dishes to a more expansive early modern and enlightenment culinary aesthetic of 'extensive‘ spicing of a wider variety of new foods. This chapter also explains the rise of a new culinary aesthetic in early modern Europe (c. ![]() This chapter explores these paradoxes of early modern food culture by examining carefully the two most important influences on European understandings of food between the age of Columbus and the age of the French Revolution: humanism and mercantilism. On the other hand, the ‘modern’ pressures for change were irresistible, particularly as access to, and knowledge of, new foods and new cooking techniques increased. On the one hand, the cosmopolitan intellectual culture of humanism struggled to maintain and revive the culinary and dietetic legacies of classical antiquity. The food culture of the period can be understood as perpetually torn between pressures to maintain continuity in the face of revolutionary changes as well as being divided between common cosmopolitan tastes shared by European elites across the continent and a growing sense of urgency behind defining national differences in terms of rival national cuisines. Thus, food discourse is established as a dynamic genre with distinct linguistic developmental patterns.Ī set of paradoxes lay at the heart of early modern European culinary experiences. In the most recent examples, more extraneous information, such as health advice, is added. Increasingly frequent is the use of “supporters” and “controllers,” sentences that directly address the reader and provide advice for problematic steps in the procedure and a means to check if these steps were successfully completed. ![]() In addition, some syntactical features remain universal diachronically while others, like the ellipsis of the definite article, are comparatively recent developments. After comparing lexis, syntax and discourse features, three main diachronic tendencies can be observed: first, the focus on a less and less professional audience, second, the gradual introduction of more precise measurements and more procedural detail, and third, an overall reduction in lexical complexity. The article provides a diachronic overview of the discourse of food on the basis of various examples of recipes and more general food related texts, from Old English to the late 20th century. ![]()
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