ABSTRACT
This study focuses on Comparative Analysis of Culinary Terms between Zaar and English Language. It aims at comparing overt semantic features of culinary terms and the objectives are to identify the lexico-semantic components, distinguish these, owing to how they point to culture variation between Zaar and English. The Semantic Field and Componential Analysis Theories serve as descriptive models for the analysis. Through unstructured interview, introspection and written literature, the research methodology explicates the predicted variation between Zaar and English lexical semantic features of culinary terms. The study reveals that both the Zaar and English culinary arts exhibit common semantic components with respect to boil, broil, and charcoal, parboil, roast, and simmer whereas bake, burn, cook, fry and rot disclose different features of semantic components in the two languages. Similarly, boil, broil, burn, charcoal, roast and simmer have equivalent sense relations in both Zaar and English as opposed to bake, cook, fry and rot in which case reveal significant differences of sense relations in the two languages. Therefore, since the uniqueness of any language is implicit in its structures and may not be clear until researches are undertaken to reveal them, more researches should be conducted on other linguistic levels such as phonology, morphology, syntax, semantics, and pragmatics of Zaar language.
TABLE OF CONTENTS
Title page
Declaration
Certification
Dedication
Acknowledgements
Abstract
Table of Contents
CHAPTER ONE: INTRODUCTION
1.0 Introduction
1.1 Background to the Study
1.2 Statement of the Research Problem
1.3 Research Questions
1.3 Aim and Objectives of the Study
1.4 Justification of the Study
1.5 Scope and Delimitation of the Study
CHAPTER TWO: REVIEW OF RELATED LITERATURE
2.0 Introduction ………………………………….…………...…………………………….9
2.1 Culinary Art ……………………………………….…………………………….……..9
2.2 Lexical Semantics ……………………….……..……………………………..………11
2.3.0 Sense Relation
2.3.1 Synonymy
2.3.2 Antonymy
2.3.3 Hyponymy
2.3.4 Polysemy
2.4.0 Semantic Cuisines
2.4.1 The Field of Culinary Terms
vii
2.4.1.1 Boil, Specific Sense
2.4.1.2 Poach and Stew
2.4.1.3 Braise ……………………………………………………..….………………………19
2.4.1.4 Parboil ………………………………………………………………………………..19
2.4.1.5 Broil …………………………………………….……….…………………………...21
2.4.1.6 Barbecue
2.4.1.7 Bake
2.4.1.8 Brown ………………………………………………………….…………………….23
2.4.1.9 Burn ……………………………………………………………….…………………24
2.5 Culinary Triangle …………………………………….…………………………......25
2.6.0 Whorfian Hypothesis
2.6.1 Formal Structures of the Hypothesis ………………………………………….27
2.7 The Relationship of Cuisine and Culture
2.8 Cuisine and Place Identity
2.9 Theoretical Framework
CHAPTER THREE: METHODOLOGY
3.0 Introduction
3.1 Method of Data Collection
3.2 Sources of Data Collection
3.3 Sampling Procedure
3.4 Method of Data Analysis
CHAPTER FOUR: DATA PRESENTATION AND ANALYSIS
4.0 Introduction
4.1 Data Presentation
4.2 Data Analysis and Discussions
4.3 Findings
CHAPTER FIVE: SUMMARY, CONCLUSION AND RECOMMENDATION
viii
5.0 Introduction
5.1 Summary
5.2 Conclusion
5.3 Recommendation
References
Appendixes