Linguistic devices of french in gastronomy and their use in didactics

The thesis focuses on French linguistic devices in the communicative sphere of gastronomy. It is based on the analysis of written texts, in particular of recipes, menu cards and newspaper and magazine articles that contain dietary advice. The thesis is divided into two main parts. The first part dwells on the typological determination of texts; it is further divided into three sections. Firstly it deals with kitchen recipes, followed by texts containing nutritional advice and, further on, menu cards. Every section contains an analysis of the type of text in terms of communicative situation, while observing pragmatical conditions of the text formation focused on the target recipient and also devices used to express the communicative function. The following section concerns the discourse and its organization, i.e. the scrutiny of specific stylistic methods used in the texts. The general analysis is concluded by the examination of linguistic devices of the texts, observing both the morfosyntactical and the lexical plan. Finally, a number of authentic texts is treated in the same way, with a discussion of the pragmatical plan, discursive plan and linguistic devices