ABSTRACT
The chapter investigates the discoursal properties of the UK-FBs corpus looking in particular into the verbal features of the ‘Recipes Sections’, namely those pages in which the food bloggers present the dish, list the ingredients, and explain the procedure to perform the recipe, along with specific instructions related to the preparation or the presentation of the dish. The quantitative and qualitative investigation is conducted by means of corpus linguistics methods of analysis. Patterns in the corpus are extracted thanks to the software for corpus analysis, Wordsmith Tools version 7 (Scott, 2017). Results are compared to similar data available for the British National Corpus (BNC) and the Food Blogs Corpus (FBC; Diemer & Frobenius, 2013) used as reference corpora for general and food-related language, respectively. This comparison is used to collocate the UK-FBs corpus in the panorama of specialized culinary terminology. Particular attention is focused on the use of sensory language that is especially relevant in the domain of food preparation and consumption. Finally, results from the corpus analysis are interpreted in view of Hoey’s lexical priming theory (Hoey, 2005, 2017) to understand the food bloggers’ semantic choices in terms of semantic associations.
