MasterChef XVII w. - studium porównawcze pierwszej polskiej książki kulinarnej Compendium ferculorum oraz współczesnych publikacji o tematyce kulinarnej

Abstract

The article has to do with a comparison of the early culinary culture with the modern realisations of the theme which is mentioned in the discourse. An analysis was conducted upon the first Polish culinary book - Compendium ferculorum - whose comparison with modern handbooks/collections of recipes enabled an indication of similarities as well as significant differences in the manner of the realisation of the cookbook genre. In the course of research one focused on the text‑formative elements such as: the formation of the text, metatexts, the layout of the publications and the architecture of the recipe genre, which conferred a holistic character to the analysis. The methodology which was employed in the present work makes reference to the theory of the text, linguistic genology, as well as historical stylistics.