In teaching Italian as a second language (L2), significant attention is given to Italian cuisine, seen as a cultural expression and a symbol of the Italian style on a global level. Recipes are often used in class and in teaching materials as tools to introduce gastronomic vocabulary, verb forms used to express commands, and to encourage cultural reflections and intercultural comparisons. Beyond this typical use of recipes, generally aimed at intermediate to lower levels of learning (A2-B1), could there be other possible applications? This contribution presents the results of an analysis of a corpus of recipes from printed cookbooks and online sources to highlight the syntactic and textual features that make this text type effectively usable for teaching Italian to foreigners at advanced levels of learning.
Nell’insegnamento dell’italiano L2 si rileva una forte attenzione verso la cucina italiana, intesa come espressione cultuale e simbolo dell’Italian style a livello globale. Le ricette sono spesso utilizzate in classe e nei manuali didattici come strumenti per introdurre il lessico gastronomico, le forme verbali utilizzate per esprimere ordini e per favorire riflessioni culturali e confronti interculturali. Accanto a questo impiego didattico della ricetta, generalmente rivolto a livelli medio-bassi di apprendimento (A2-B1), possono esserne previsti altri ? Il contributo riporta i risultati dell’analisi di un corpus di ricette di cucina su ricettario a stampa e su web, al fine di mettere in luce le caratteristiche che sul piano sintattico e testuale rendono questo genere di testo utilmente sfruttabile per l’insegnamento dell’italiano a stranieri a livelli avanzati di apprendimento.
Il testo della ricetta di cucina nel ricettario a stampa e sul web
Troncarelli D
2023-01-01
Abstract
In teaching Italian as a second language (L2), significant attention is given to Italian cuisine, seen as a cultural expression and a symbol of the Italian style on a global level. Recipes are often used in class and in teaching materials as tools to introduce gastronomic vocabulary, verb forms used to express commands, and to encourage cultural reflections and intercultural comparisons. Beyond this typical use of recipes, generally aimed at intermediate to lower levels of learning (A2-B1), could there be other possible applications? This contribution presents the results of an analysis of a corpus of recipes from printed cookbooks and online sources to highlight the syntactic and textual features that make this text type effectively usable for teaching Italian to foreigners at advanced levels of learning.File | Dimensione | Formato | |
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