{"id":655,"date":"2017-02-01T13:51:34","date_gmt":"2017-02-01T19:51:34","guid":{"rendered":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/?p=655"},"modified":"2017-02-01T13:51:34","modified_gmt":"2017-02-01T19:51:34","slug":"the-rhetoric-of-recipes-how-food-facilitates-communication","status":"publish","type":"post","link":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/2017\/02\/01\/the-rhetoric-of-recipes-how-food-facilitates-communication\/","title":{"rendered":"The Rhetoric of Recipes: How Food Facilitates Communication"},"content":{"rendered":"

Recipes. \u00a0A broad genre of work, they can involve everything from a simple peanut butter and jelly sandwich to a complicated turducken. \u00a0Although varying in content, their purpose remains the same: to give instructions on how to synthesize ingredients and create a food. \u00a0Sometimes, they include a spin to a certain direction: cheaper foods, luxury items, authentic cultural cooking, homestyle, and many more, but they always are written to instruct. \u00a0Often, they include an introduction, a list of ingredients, a set of steps, and a photograph to illustrate what the finished product should look like. \u00a0However, sometimes these are omitted: for instance, \u00a0Marco Canora\u2019s \u201cHow to Make Gnocchi\u201d leaves out an ingredient list. Recipes use multiple step structures, for instance, they could be written as numerical steps, in bubbles of instruction, or occasionally in one large block of text. \u00a0This affects how people navigate the recipe, along with many other factors: sometimes, different parts of the text are written in different sizes of font indicating \u00a0varying levels of importance. \u00a0For instance, the biggest text is the name of the dish, the ingredient list and steps are in the middle, and the smallest is the yield.<\/span><\/p>\n

Cookbooks and recipe websites usually include a plethora of recipes, organized by type of food (appetizers, main entrees, desserts) or by cuisine (American, French, Italian, etc). Sometimes, recipes are made as adaptations of others, for instance, <\/span>Maricel Presilla\u2019s<\/span> \u201cGrandmother Paquita\u2019s Chunky Calabaza Puree\u201d in <\/span>Gran Cocina Latina<\/span><\/i>. \u00a0The audience for recipes includes, simply, people who desire to make their own foods. \u00a0Often, this person is an upper middle class homemaker, but some cookbooks appeal to others. For example, Brown\u2019s <\/span>Good and Cheap<\/span><\/i> book is targeted towards people looking for simple and inexpensive meals, such as people who are newly on their own and looking to budget their money. \u00a0Also,<\/span> \u03a3\u03bf\u03c5\u03b7\u03b4\u03cc\u03c2 \u039c\u03ac\u03b3\u03b5\u03b9\u03c1\u03b1\u03c2\u2019s \u201cOld Fashioned Sokolatina\u201d, published on cooklikegreeks.com, appeals to another audience: people who want to create an authentic cultural dish. <\/span><\/p>\n

Recipes should, to be of good quality, include clear and detailed instruction to make the process of making the dish as foolproof as possible. \u00a0Bad recipes are often <\/span>hard to follow, not well explained, and result in lots of mistakes. <\/span><\/p>\n

Recipes, in general, serve one united purpose: to portray to an audience how to make food. \u00a0Although the format in which this is done varies from author to author, all food writing is essentially similar. \u00a0Recipes exist to inform and share information about one of the most integral parts of human life: preparing and eating food.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Recipes. \u00a0A broad genre of work, they can involve everything from a simple peanut butter and jelly sandwich to a complicated turducken. \u00a0Although varying in content, their purpose remains the same: to give instructions on how to synthesize ingredients and create a food. \u00a0Sometimes, they include a spin to a certain direction: cheaper foods, luxury […]<\/p>\n","protected":false},"author":329,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-655","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/655","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/users\/329"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/comments?post=655"}],"version-history":[{"count":1,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/655\/revisions"}],"predecessor-version":[{"id":656,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/655\/revisions\/656"}],"wp:attachment":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/media?parent=655"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/categories?post=655"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/tags?post=655"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}