STANDARDIZATION OF RECIPE TEXTS (USING THE EXAMPLE OF THE KARAKALPAK LANGUAGE)

SCIENCE AND INNOVATION INTERNATIONAL SCIENTIFIC JOURNAL VOLUME 4 ISSUE 12 DECEMBER 2025 ISSN: 2181-3337 | SCIENTISTS.UZ 4 STANDARDIZATION OF RECIPE TEXTS (USING THE EXAMPLE OF THE KARAKALPAK LANGUAGE) G.M. Nurlibekova Doctoral student of the Nukus State Pedagogical Institute named after Ajiniyaz https://doi.org/10.5281/zenodo.17920424 Abstract. This study examines the standardization of Karakalpak recipe texts as a genre of gluttonic discourse, fulfilling informative, stimulative, and educational functions. Analyzing over 50 Karakalpak dish names from "Karakalpakstan Culinary Art," the research categorizes them by ingredients and nominations, noting the predominance of compound words and the −lı/−li affix. A comparative assessment of the "Quwırma sorpa" recipe against modern criteria (Duft, Odilova) shows it excels in nutritional detail but lacks historical context and systematic instructions. Recommendations are proposed to refine these traditional recipes to meet contemporary global standards. Keywords: recipe Standardization, Karakalpak Language, Gluttonic Discourse, Karakalpak National Cuisine, Recipe Text Functions, Linguo-Cultural Analysis, Culinary Terminology. Introduction The recipe text is a crucial, ethnoculturally distinct genre in gluttonic discourse, transmitting heritage via informative, stimulative, and educational functions. This study addresses the need for recipe standardization in the Karakalpak language, a process situated at the intersection of linguistics, cultural studies, and communication. We analyze the linguistic features and structural elements of traditional Karakalpak recipes, using G. Yuldashev’s "Karakalpakstan Culinary Art" as primary source material to assess their modern applicability. Research Methods The research utilized a comparative structural analysis of over 50 Karakalpak dish names from "Karakalpakstan Culinary Art," categorizing nominations by ingredients and linguistic markers (e.g., compound words, the $-lı/-li$ affix). A single, detailed recipe, "Quwırma sorpa," was subjected to a critical comparative assessment against the standardized criteria established by R. L. Duft and G. Odilova. This method highlighted discrepancies between traditional, scientifically rich documentation and contemporary systematic presentation requirements. Results and Discussion The study of the lingvocultural heritage of Karakalpak national cuisine attributes special importance not only to gluttonyms themselves but also to the context of their functional use – the texts of recipes and menus. The recipe text has a clearly defined form and demonstrates ethnocultural distinctiveness. It is designed to perform the following functions: 1. Cognitive-Informative Function – The recipe text conveys necessary knowledge and information about cooking to the reader. This includes: the exact composition of the dish, the cooking technology, the required quantity of ingredients, and the cooking time. 2. Illocutionary-Stimulative Function – The recipe text encourages the reader to take practical action. This includes: imperative forms of verbs («take», «add», «cook»), sequential instructions, and clear and understandable directions. SCIENCE AND INNOVATION INTERNATIONAL SCIENTIFIC JOURNAL VOLUME 4 ISSUE 12 DECEMBER 2025 ISSN: 2181-3337 | SCIENTISTS.UZ 5 3. Educational Function – The recipe text teaches the reader new skills. This includes: traditional cooking methods, secrets of national cuisine, and methods of using local ingredients [5, 56]. These functions of the recipe text indicate that it is not just a practical instruction but also a tool for transmitting cultural heritage and traditional knowledge. Each recipe is a unique manifestation of the culture of a specific people, as evidenced by the lexical units used. Sometimes, culinary recipes are accompanied by overviews of the origin of the dish and methods of serving it. According to Professor G. Odilova, while oral and written language forms are reflected in discourse, the «recipe» is the most important among the secondary genres of gluttonic discourse, and the recipe, which embodies all processes of gluttonic communication, is a means of establishing a connection between the communication participants (author of the book and the cook, head chef, housewife, etc.) [4, 172]. M. A. Kanturova, taking into account that one genre arises based on another, believes that the recipe genre originated based on the «advice» genre [3, 222-226]. According to M.F.K. Fisher, when creating a recipe that is convenient for modern people, it is important that it consists of three main components: first, the unique name of the dish; second, its ingredients; and third, the preparation method. In her opinion, the name of the dish should reflect its description – descriptive names such as «Golden Sponge» or «Greek Flatbread» should be used in the menu rather than simply «Cake» or «Bread.» The list of ingredients must be organized in one or two columns, corresponding to the order of their use, and the exact quantity of each component must be indicated [1, 13-25]. The first component in drafting a recipe is the name, which contains the main information. The name not only informs but also performs an impactive function. The name can attract the attention of the reader (recipient) and also perform a promotional function. It is a means of connection between the text author and their reader. Thus, it can be both abstract and concise, both artistic and widespread, or it may retain a certain ambiguity. M.V. Undricova divides dishes into the following nine groups: 1. Based on the composition of the dish: sour cream biscuit, semolina porridge with minced meat; 2. Based on the method of preparation: tomatoes with fried eggplant, baked potatoes; 3. Dishes denoting time: Sunday roast, summer pudding; 4. Dishes with a toponym component: Yorkshire pudding, Seliger fish appetizer; 5. Named after a literary character or a real person: «Sadko» salad-cocktail, Guriev porridge, Eva pudding; 6. Denoting a type of activity: «Yamshitskaya» appetizer, forest roast; 7. Denoting the simplicity or exoticism of the dish: King's ear (a rich fish soup), village stuffed duck, Prince pudding; 8. Denoting the occasion for which it is prepared: meat for a ceremony, meat for a holiday table; 9. Dishes dedicated to or made for a holiday: Christmas feast, Christmas pudding, Easter cake [5, 56]. Thus, the study of recipe nominations lies at the intersection of linguistics, cultural studies, and communication sciences, and is considered an important tool for understanding the complexity of human culture. G. Yuldashev's book «Karakalpakstan Culinary Art» presents a total of 64 recipes, including 9 types of soups, 17 types of fish dishes, 8 types of bread, 15 types of dough- SCIENCE AND INNOVATION INTERNATIONAL SCIENTIFIC JOURNAL VOLUME 4 ISSUE 12 DECEMBER 2025 ISSN: 2181-3337 | SCIENTISTS.UZ 6 based dishes, and 9 types of pilaf. We categorized over 50 dish names from the aforementioned «Karakalpakstan Culinary Art» book into 5 main categories. The most common category is nomination based on ingredients: the main structural group - fish dishes (12), meat dishes (8), grain dishes (6), vegetable dishes (5); the next category is based on the preparation method: the main preparation methods - frying, boiling/cooking, fermentation, mixing, squeezing, stewing/steaming; the next category is special nominations: toponymic name (2), ethnonymic name (3), color-indicating name (1). [6, 111] Main Components:  Noun + Noun construction – balıq sorpa (fish soup), gúrish kasha (rice porridge), biyday nan (wheat bread);  Adjective + Noun construction – qızıl pátir nan (red flatbread), asqabaqlı nan (pumpkin bread);  Verb + Noun construction – quwırma sháwle (fried stew), aspa sorpa (leavened soup). Unique Lexical Units:  Classical dish names – bılamıq, sıqpan, góje, qırmısh, aqsawlaq, etc. Use of Affixes:  -lı/-li suffix – góshli (meaty), asqabaqlı (with pumpkin), sorpalı (soupy), balıqlı (fishy/with fish);  -ma/-me suffix – quwırma (fried), asırma (fermented/leavened), qatlama (layered);  -sha suffix – moynaqsha (Moynak-style), qaraqalpaqsha (Karakalpak-style), qıpshaqsha (Kipchak-style). Communicative Functions:  In the informative function, the degree of clarity is high – balıqtıń farshınan pelmen (pelmeni with fish mince) (specific ingredient), medium – góshli bórek (meat patty) (general ingredient), low – somsá (samosa) (general name);  In the instructive function, the preparation method is indicated: quwırma (fried) – is fried, demleme (steamed) – is steamed, asırma (leavened) – is fermented. Cultural Codes:  Geographical code preserved in the nomination – Moynaqsha jarkop (Moynak-style jarkop), Moynaqsha balıq kotleti (Moynak-style fish cutlet);  Ethnic code: national identification – qaraqalpaqsha palaw (Karakalpak-style pilaf); tribal identification – qıpshaqsha balıq demleme (Kipchak-style steamed fish). The linguistic peculiarity of the dish nominations presented above is that compound words are predominant, the -lı/-li affix is the most productively used affix, and local lexical richness is preserved. The cultural peculiarity is that the abundance of fish product nominations reflects the traditions of the Aral region, while ethnonymic names reflect the preservation of national identity, and toponymic names indicate geographical identification. According to M. F. K. Fisher, a concise, good recipe for the modern person should consist of three parts: name, ingredients, and method of preparation. [5, 57] The structure of the recipe text presented in the «Karakalpakstan Culinary Art» book encompasses five sections: dish name, ingredients (with total weight and net weight), preparation technology, chemical composition and nutritional value, and medicinal properties. G. Odilova quotes Robert Larson Duft's article «From Kitchen to Keyboard», the author of several scientific studies in the field of gastronomy published in the American online journal SCIENCE AND INNOVATION INTERNATIONAL SCIENTIFIC JOURNAL VOLUME 4 ISSUE 12 DECEMBER 2025 ISSN: 2181-3337 | SCIENTISTS.UZ 7 «Food & Nutrition Magazine», stating that the English-language recipe writing style should follow the order below: 1. Title (a title that reflects the essence of the recipe). 2. Introduction (a suggestion related to the dish or cultural and historical facts). 3. Ingredients (the general ingredients used in the dish; if the dish preparation consists of two parts, for example, dish + sauce or garnish, the section that requires the most ingredients is listed first, liquids are listed before solid masses, bright-colored ingredients before pale ones, and then garnish ingredients are listed). 4. Units of Measure (write the units of measure with clear notions). 5. Specific Ingredients (the type of soft, hard, or dried vegetables should be clearly indicated; the type of white or brown sugar is clearly given; white or red onion; the type of every ingredient with multiple varieties is clearly specified). 6. Preparation Before the Cooking Process (this includes the preparatory steps for the main process: for example, grating carrots beforehand for a snack; the norms of measure should be written correctly: 1/2 cup grated carrot (not «1/2 cup carrot is grated»)). 7. Form and size of the packaged ingredients (packaged products used for the dish) must be clearly given. For example: 2 (each 6 ounces) cartons of low-fat fruit yogurt. 8. Directions: systematically mark each step. After listing the ingredient names, list the preparation processes. Each main step should begin with a new paragraph or a new, ordered section. Indicate the number of ingredients to be divided (e.g., divided into four pieces). Add preliminary processes. For example, «Preheat the oven.» 9. Tools and Equipment: clearly state the form of pots, saucepans, plates, pans, trays. For example, «10-inch non-stick skillet», and when referring to oven trays, use words like «greased», «sprayed with non-stick spray», «ungreased.» 10. Time and Temperature: always write the times for marinating, chilling, freezing, cooking, proofing dough for baked goods, and oven baking. The names of the cooking equipment – oven, grill – should be indicated, and instructions related to the equipment during the process should be given: «reduce heat», «cover», «remove from heat and set aside.» 11. Terminology: use standard culinary terms; instead of the verb «cut», use a specific verb like «finely chopped.» 12. Doneness: clearly indicate the cooking time, mixing time, and write the time standards for meat and poultry. 13. Food Safety: give instructions to prevent spoilage of products due to carelessness during food preparation: «marinate in the refrigerator», «discard the marinade», «use clean spoons», «place on a clean plate.» 14. Helpful Expressions: give useful expressions to focus the cook: «the water should be reduced to preserve the aroma of the dish», «the prepared mass should be thick, not liquid.» 15. Yield of the Dish: indicate the yield of the dish, i.e., the number of servings. 16. Information About the Dish: based on the recipe, write complete information about the dish, calories, and nutritional benefits. 17. Variations and Substitutions: at the end of the recipe, list other ingredients that can be used instead of some ingredients. 18. Notes: give notes related to the process of preparing the dish, and instructions related to its storage and consumption, in the sidebar of the recipe or at the end of the recipe. 19. Write the author's name at the end of the recipe. [3, 180-182] SCIENCE AND INNOVATION INTERNATIONAL SCIENTIFIC JOURNAL VOLUME 4 ISSUE 12 DECEMBER 2025 ISSN: 2181-3337 | SCIENTISTS.UZ 8 As evidenced by this sequence, R. L. Duft has described every stage of recipe writing. English-language recipes written based on these suggestions stand out from recipes in other languages due to their systematic nature and clarity. As a result of comparative analyses of recipe writing technology, G. Odilova considers that a food recipe should consist of the following stages: 1. Complete provision of ingredients and monitoring the usage of each product within the recipe text; 2. Detailed explanation of the process; 3. Provision of information regarding the tools and equipment used in the process of preparing the dish; 4. Accurate provision of units of measure and the yield/serving size of the dish; 5. Calorie content per 100 grams of the finished dish; 6. Providing information about the necessary safety measures and secrets during the dish preparation [3, 202]. These suggestions serve to enhance the clarity of the linguo-cultural interpretation of gluttonic texts. Quwırma sorpa (Fried Soup) Ingredients (for ten people) Foodstuffs/Ingredients Total Weight, gr Net Weight, gr Beef, 1st Category 1,4 0,750 Amount of Cooked Meat 0,500 Vegetable Oil 0,1 0,1 onion 0,24 0,2 Tomato 0,355 0,335 Carrot 0,69 0,55 Potato 2,1 1,57 Water 3,70 Yield 5,0 Per Person 500 ml Preparation Technology: The pieces of meat are placed into a hot cauldron with oil and fried until a reddish crust forms. Sliced onions are added and fried together with the meat for 5-7 minutes. Salt is added. Then sliced tomatoes are added and fried until they turn a reddish color. Carrots cut into two or three pieces and potatoes cut into four pieces are added and fried on top of this. Water is then poured into the cauldron and the mixture is boiled on a low fire for 1-1.5 hours. When serving, aqsawlaq (a traditional Karakalpak dish/garnish) can also be added to the soup in the bowl, according to the guest's request. Chemical Composition and Nutritional Value: The dish is rich in protein, fat, carbohydrates, mineral salts, vitamins, and biologically active elements. The total protein content is 19 gr, of which the amino acids constitute 38% of the protein composition. Thus, the nutritional property of the protein is considered high. The fat element in the soup is 24 gr, of which 52% is animal fat and 48% is vegetable oil. Based on this, 62.5% of the fat content consists of biologically active unsaturated fatty acids. The dish contains 32 grams of carbohydrates, of which 26% consists of quickly absorbed nourishing sugar elements, and 74% is made up of starch and fiber. The benefit of fiber is that it enhances gastrointestinal motility, ensuring the digestion and rapid absorption of food. The energy content of the soup portion for one person is 496 kcal. The dish is rich in mineral SCIENCE AND INNOVATION INTERNATIONAL SCIENTIFIC JOURNAL VOLUME 4 ISSUE 12 DECEMBER 2025 ISSN: 2181-3337 | SCIENTISTS.UZ 9 compounds necessary for health (Sodium – 128 mg, Potassium – 140 mg, Calcium – 59 mg, Magnesium – 77 mg, Phosphorus – 280 mg, Iron – 4 mg). The soup contains sufficient amounts of essential vitamins. Medicinal Properties: The soup is a digestible food suitable for people of all ages. Its main components consist of easily digested, quickly absorbed compounds. Accordingly, the soup can be recommended for patients suffering from chronic diseases, such as those of the lungs and respiratory tract, metabolic disorders, debility, and during pregnancy accompanied by anemia. It is also recommended for those with gastrointestinal, liver, cardiovascular, and kidney diseases. The composition of Quwırma sorpa (fried soup) is rich in compounds with a strong effect on the body, as well as extractive elements. This dish can be recommended for people of all ages in any season of the year. Analysis of the «Quwırma Sorpa» Recipe We analyze the above-mentioned «Quwırma sorpa» recipe from the «Karakalpakstan Culinary Art» recipe book according to R. L. Duft's criteria for recipe writing style. 8 criteria are fully met:  Name: «Quwırma sorpa» is clearly indicated.  Units of Measure: Indicated in grams and milliliters (implied by the serving size/yield).  Ingredient Form: Described as «divided into pieces», «sliced.»  Terminology: Professional terms like «quwırıladı» (is fried), «qaynatıladı» (is boiled).  Doneness: Visual cues like «until a reddish crust forms.»  Yield/Amount of Food: Indicated as «for 10 people», «500 ml.»  Information About Food: Complete information on chemical composition and nutritional value.  Variations: The possibility of adding «aqsawlaq» is available. 4 criteria are partially met (incomplete):  Ingredients: In table form, but not in a specified order.  Preparation Beforehand: Described in the technology section, but there is no separate section.  Directions: There is a sequence, but it is not numbered.  Time and Temperature: Time is indicated, but the temperature is not explicit. 7 criteria are not met:  Introduction: No historical and cultural information.  Specific Ingredients: The types of ingredients are not clearly specified.  Tools/Equipment: Only «cauldron» is mentioned.  Food Safety: No hygiene recommendations.  Helpful Expressions: No tips for the cook.  Notes: No instructions for storage and serving.  Author's Name: Not indicated, anonymous recipe. We also analyze the recipe according to G. Odilova's criteria for recipe composition style. 3 criteria are met:  Complete list of ingredients: Complete in table form.  Usage of each ingredient: All ingredients are used in the technology.  Units of measure and portions: Clearly indicated. SCIENCE AND INNOVATION INTERNATIONAL SCIENTIFIC JOURNAL VOLUME 4 ISSUE 12 DECEMBER 2025 ISSN: 2181-3337 | SCIENTISTS.UZ 10 2 criteria are partially met (incomplete):  Full description of the process: The main stages are present, but details are lacking.  Information about safety measures: Nutritional benefits are described, but safety is not mentioned. 1 criterion is not met:  Calorie content per 100 grams: Only the calories per serving are indicated. Strengths and Weaknesses The recipe also has strengths:  Scientific Approach: Chemical composition and nutritional value are fully presented.  Clarity: All quantities are clearly indicated.  Medicinal Information: Recommendations based on diseases are provided.  Traditionalism: The traditions of the national Karakalpak cuisine are reflected. The weaknesses are: lack of historical-cultural context, no safety recommendations, equipment not fully listed, and cooking steps not sufficiently detailed. Recommendations for Future Publications of the Book: 1. Add a brief historical note to the recipe. 2. Number the cooking steps and describe them in more detail. 3. Include food safety recommendations. 4. Create a list of additional tools/equipment. 5. Indicate the calorie content for 100 grams. Conclusion In conclusion, the «Quwırma sorpa» recipe has a unique scientific and cultural approach, and it surpasses traditional recipes in terms of nutritional analysis. However, further refinement is required to fully comply with modern recipe writing standards. The recipe is important as a rare example of Karakalpak national cuisine, and when the suggested additions are implemented, it will fully meet contemporary requirements. REFERENCES 1. Fisher M.F.K. The Anatomy of a Recipe // In With Bold Knife and Fork. 1983. 2. http://foodandnutrition.org/November-December-2013/From-Kitchen-to-Keyboard/; 3. Кантурова М.А. Образование вторичного речевого жанра как деривационныц прцесс (на приме речевого жанра кулинарного рецепта) // Сибирский филологический журнал. 2011. №2. 4. Одилова Г.К. Глюттоник дискурс асослари. — Тошкент, 2020. «Mumtoz so‘z». 5. Ундрицова М.В. Глюттонический дискурс: лингвокультурологические, когнитивпрагматические и переводические аспекты (на материале русского, английского, французкого и греческого языков): Дис. ... канд. филол. н. — Москва, 2015. 6. Юлдашев Г. Қарақалпақстан аспазлық өнери. — Нөкис: «AVANGARD-BASPA». 2024.