Masaryk University Faculty of Arts Department of English and American Studies

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Secondary Sources

Biber, Douglas, and Randolph Quark. Longman Grammar of Spoken and Written English. 1^st ed. London: Longman, 1999.

Biber, Douglas, Susan Conrad and Randi Reppen. Corpus Linguistics: Investigating Language Structure and Use. 1st ed. Cambridge: Cambridge UP, 1998.

Bowker, Lynne, and Jennifer Pearson, eds. Working with Specialized Language: A Practical Guide to Using Corpora. London: Routledge, 2002.

Baroni, Marco, and Silvia Bernardini. “ A preliminary analysis of collocational differences in monolingual comparable corpora.” Forli: U of Bologna, 2003. 7 Nov. 2009 .

Corpus Encoding Standard. 20 Mar. 2000 Expert Advisory Group on Language

Engineering Standards. 28 Oct. 2009 .

The Engineering ToolBox. 2005 4 Nov. 2009 .

Fronek, Josef. VELKÝ ČESKO-ANGLICKÝ (A ANGLICKO-ČESKÝ) SLOVNÍK. 1st ed. CD-ROM. Praha: Leda, 2003.

Havlásková, Zuzana. “Forms of Address in English versus Czech Vocative Texts.” BA Thesis Masaryk U in Brno, 2008.

Havránek, Bohuslav, and Alois Jedlička. Stručná mluvnice česká. 26th ed. Praha: Fortuna, 2000.

Huddleston, Rodney. English Grammar: An Outline. Cambridge: Cambridge UP, 1988.

Imperial Measures of Volume. Ed. Jo Edkins. 2009 4 Nov. 2009 .

Rundell, Michael, ed. Macmillan English Dictionary for advanced learnes. 2nd. ed. Oxford: Macmillan Education, 2007.

Pravidla českého pravopisu. 3rd ed. Olomouc: Fin, 1999.

Sinclair, John. "Corpus and Text - Basic Principles" Developing Linguistic Corpora: a Guide to Good Practice. Ed. Martin Wynne. Oxford: Oxbow B, 2005. 1-16. 12 Dec. 2008 < http://ahds.ac.uk/creating/guides/linguistic-corpora/chapter1.htm>.

---. Corpus, Concordance, Collocation. Oxford: Oxford UP, 1991.

---. “How to build a corpus.” Developing Linguistic Corpora: a Guide to Good Practice. Ed. Martin Wynne. Oxford: Oxbow B, 2004. 78-82. 12 Dec. 2008 < http://ahds.ac.uk/creating/guides/linguistic-corpora/appendix.htm>.

Švomová, Alena. “Překlad kuchařských receptů jako specifického typu textu.” MA Thesis Masaryk U in Brno, 2006.^²⁰

Teubert, Wolfgang, and Anna Čermáková. Corpus Linguistics: A Short Introduction. London: Continuum, 2007.

Unit Ease Uniteasy.com. 4 Nov. 2009 .

Volume – Units of Volume, Volume of Solids, the Volume of Liquids And Gasses. 2009 Net Industrial. 4 Nov. 2009 .

Warsi, Jilani S. “Paper 6 (Descriptive Linguistics): Discuss Synchronic and

Diachronic Approaches to Language.” 4 Nov 2009

.

Zanettin, Federico, Silvia Bernadini, and Dominic Steward, eds. Corpora in

Translation Education. Manchester: St. Jerome Pub, 2003.

List of Tables

Tb. 1. Usage of Measurement Systems in English Cookbooks………………………………………………40

Tb. 2. Usage of Measurement Systems in English Periodicals………………………………………………42

Tb. 3. Division of Directions in English Cookbook Recipes……………………………………………………46

Tb. 4. Division of Directions in English Periodical Recipes……………………………………………………46

Tb. 5. Usage of Measurement Systems for Units of Volume in the Translated Cookbooks………55

Tb. 6. Division of Directions in Translated Cookbook Recipes

Published between 1990 and 1994 …………………………………………………………………………59

Tb. 7. Division of Directions in Translated Cookbook Recipes

Published between 2006 and 2009 …………………………………………………………………………60

Tb. 8. Division of Directions in Czech Cookbook Recipes Published between 2006 and 2009 ….78

Tb. 9. Division of Directions in Czech Periodical Recipes Published between 2006 and 2009 ….79

List of Graphs

Fig. 1. People’s Preferences Concerning Processing Ingredients …………………………………………67

Fig. 2. Popularity of the Units of Volume vs. Units of Weight………………………………………………72

Fig. 3. People’s Preferences Concerning Measuring Systems ………………………………………………75

Fig. 4. People’s Preferences Concerning the Determination of Size………………………………………77

Fig. 5. People’s Preferences Concerning the Structure of Directions …………………………………….81

Fig. 6. Popularity of Miscellaneous Forms of Address …………………………………………………………83

Appendix

Aligned Recipes: Styler and Tobis

Salad of Boston Lettuce with Chili-Toasted Walnuts, Blue Cheese, and Oranges	Bostonský salát s vlašskými ořechy, modrým sýrem a pomeranči

Salads are most fun when each mouthful contains a variety of flavors, textures, and colors.	Saláty jsou nejzábavnější, protože každé sousto obsahuje množství chutí a barev.
Here is one example, with its sweet-spicy-crunchy mix.	Tady je jeden příklad sladké a kořeněné křehké směsi.
The chili-toasted walnuts, made with walnut halves instead of pieces, would make a nice nibble on their own.	Použití celých půlek ořechů místo drcených kousků dodá salátu na zajímavosti.

FOR THE WALNUTS	NA OŘECHY
⅔ cup walnut pieces	⅔ šálku drcených vlašských ořechů
1 teaspoon vegetable oil	1 lžička rostlinného oleje
½ teaspoon sugar	½ lžičky cukru
½ teaspoon chili powder	¼ lžičky chilli koření
¼ teaspoon salt	¼ lžičky soli

FOR THE SALAD	NA SALÁT
2 heads Boston lettuce	2 hlávky bostonského salátu
2 Valencia oranges	2 pomeranče Valencia
2 teaspoons Dijon mustard	2 lžičky dijonske hořčice
5 to 6 tablespoons olive oil	5 až 6 polévkových lžic olivového oleje
Salt and freshly ground black pepper	sůl a čerstvě namletý černý pepř
2 ounces finely crumbled blue cheese (about ½ cup)	50 g jemně nadrobeného plísňového sýra (asi 1/2 šálku)

1. Preheat the oven to 350 °F.	1. Troubu předehřejte na 180 °C.
Toss the walnuts and oil together in a small bowl until the walnuts are evenly coated.	V misce smíchejte ořechy a olej tak, aby byly ořechy olejem rovnoměrně obalené.
Sprinkle the sugar, chili powder, and salt over the nuts and toss again.	Poprašte je cukrem, chilli kořením a solí a znovu promíchejte.
Spread the walnuts out on a baking sheet and bake until aromatic and lightly toasted, about 12 minutes.	Potom ořechy rozložte na plech a pečte v troubě asi 12 minut, dokud nebudou voňavé a lehce opražené.
Remove and cool.	Vyndejte a nechte vychladnout.
2. I remove any wilted or yellow leaves from the lettuce.	2. Z hlávek salátu odstraňte všechny zvadlé a uschlé listy.
Twist and pull out the cores.	Odstraňte košťál.
Separate the heads into leaves and trim as much of the white core from each leaf as you like.	Oddělte jednotlivé listy a větší listy natrhejte na menší kousky.
Tear larger leaves into bite-size pieces and leave smaller center leaves whole.
Wash the leaves in plenty of cold water, drain thoroughly and dry, preferably in a salad spinner.	Omyjte je studenou vodou a dokladně osušte, nejlépe v odstředivce salátů.
The lettuce can be prepared up to several hours before serving.	Bostonský salát může být připraven několik hodin před podáváním.
Store in a plastic bag in the vegetable drawer of the refrigerator.	V tom případě ho uskladněte v mikrotenovém sáčku v zásuvce na zeleninu v chladničce.
3. Peel the oranges and cut the segments from them, working over a bowl to catch the juice.	3. Oloupejte pomeranče a nakrájejte je na kousky nad miskou, abyste zachytili šťávu.
(See step 1 of the Ambrosia recipe, page 234.)	(Viz krok 1. receptu na ambrózii, strana 246.)
Remove the orange segments with a slotted spoon.	Kousky pomeranče přeneste sítkem.
"Whisk the mustard into the juice.	Do šťávy zašlehejte hořčici.
Pour the oil into the bowl in a slow stream, whisking constantly.	Pomalu přilévejte olej a stále šlehejte.
Season to taste with salt and pepper.	Ochuťte solí a pepřem.
4. To serve: Toss the lettuce, blue cheese, and orange segments together gently in a serving bowl.	4. Podávejte: V míse opatrně smíchejte listy salátu, modrý sýr a kousky pomeranče.
Drizzle the dressing over the salad and toss again.	Přelijte dresinkem a znovu zamíchejte.
Scatter the walnuts over the top and serve.	Navrch nasypte vlašské ořechy a můžete podávat.

Recipes are taken from The Desperate Housewives Cookbook (Styler and Tobis 11-13) and from Zoufalé manželky: Kuchařka (Kudrnáčová 23-25).

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