web viewthe word itself is a pun on mock and cockney and refers to a form of english, ... nigella...

RETAKING THE SPOKEN LANGUAGE UNIT

Year 11

Spring 2014

Title:Investigate and explore the ways spoken language is used by the TV chefs Jamie Oliver and Nigella Lawson to entertain their target audience?

About the task:Final outcomes for candidates submitting written responses must be produced under formal supervision. Candidates may use research materials but these must not constitute a detailed writing frame or a draft response to the task. The final outcome should be written work totaling 800–1000 words in a period of two–three hours

© Bishop Justus 2014 1

That breaks down to around 8 paragraphs + Introduction and Conclusion.

Structure should follow:

Introduction: explaining the background of the TV chefs and perhaps their target audience.

Para 1: Oliver (Point, Evidence, Technique, Effect, How people would react to or receive this style of speech)

Para 2: Lawson (Point, Evidence, Technique, Effect, How people would react to or receive this style of speech)







Conclusion: use some of the newspaper articles to explain how they are received by the public and then conclude showing

A*-A Extension:

2nd quotation is always good in paragraphs to develop/reinforce your argument VARY THE ORDER of the PETER paragraphs – start with the R at times.

AVOID: Repetition – vary the opening sentences to each paragraph.


Spoken Language GlossaryAccentThe way pronunciation indicates regional or social identity, e.g. an Irish accent, a London ‘youth’ accent, an upper-class accent.

BackchannellingFeedback from listeners to show that they’re interested and understand, e.g. saying ‘mmm’, ‘yeah’ or nodding.

Body language Aspects of talk involving gestures, position, movements, facial expressions, and so on.

Back-trackingGoing back to something in the conversation that’s already been started or has already been said.

Ellipsis missing out words in phrases (“you goin Bromley?”)

Ellision joining words together (wanna, gonna)

FillersItems in speech that allow time to think, or create a pause, e.g. ‘erm’, ‘um’.

Formality/informalityFormal language is used in situations which are more distant and impersonal. Informal language is used in situations which are more relaxed, intimate or casual. Formality depends on the context and who you are talking to.

HedgingWords or phrases which soften or weaken what’s said, for instance ‘kind of’, ‘sort of’.

Paralinguistic featuresForms of non-verbal communication, e.g. body language and tone.

Phatic TalkSmall talk to diffuse tension or fill space.

Pitch moving the tone of words either higher or lower

Prosodic featuresAspects of voice such as pitch, volume, pace, pauses and rhythm. If you’re just looking at a transcript it’s hard to pick up any of this. In texting or internet talk, emoticons, capital letters and punctuation are often used as a way of showing prosodic features in writing.

RegisterThe kind of language used in a particular context, e.g. the register used in an occupation might include typical formats, levels of formality, kinds of vocabulary.

Referential LanguageLanguage whch refers to specific knowledge (can be used to exclude others.

Rhetorical questionAsking a question for which you don’t expect an answer.

DialectA way of speaking specific to an area or class.IntonationVary pitch and tone to emphasise or suggest meaningPausesA break in speech, sometimes used for effect.StressingEmphasising words through volume or pitchRP (Received Pronunciation)

An English accent not associated with any region of the country. It used to have social status but nowadays is a bit less obviously a mark of high standing. For instance all news presenters used to speak with RP accents but nowadays many have regional accents.

SlangNon-standard words or phrases used informally by particular groups. The word slang often has a negative connotation – people are criticised for using slang.

Standard EnglishThe form of language that is seen as the norm for any formal contexts and is used


for education, government and the law. Variations from Standard English, such as dialects, are said to be nonstandard. Standard English can be spoken with a regional accent.

TranscriptA written record of spoken language. Symbols and special markings can help to show aspects of speech, such as overlaps,

pauses or loudness or softness that aren’t a feature of written language.

Transactional LanguageLanguage used to get direct information

Sophisticated words:Seductive, Mockney, appealing, anticipation, flirtatious, innuendo, suggestive, domesticity, laddish, “geezer”

Jamie Oliver

MOCKNEY

One thing I forgot to mention in yesterday's post on Estuary English was mockney (sometimes written with a capital M), which is similar. The word itself is a pun on mock and Cockney and refers to a form of English, or an accent, which is put on by someone who really has a much 'posher' or more middle-class accent. People adopt mockney in order to appear matey and appeal to the wider public, who generally have a negative view of the cut-glass vowel sounds of the Home Counties.

The word mockney can describe the speaker as well as the accent. A mockney, therefore, is someone who exaggerates features of Cockney - glottal stop, saying f instead of th (I fink), h-dropping at the beginning of words, vowel lowering (saying sparra instead of sparrow) and tags at the end of sentences (know wha' I mean?). The celebrity chef Jamie Oliver is a mockney. He grew up in a middle-class Essex household, but affects a working-class mockney accent.(The Virtual Linguist 2014)

He's famous because he's an extraordinarily good communicator. Television, where he has carved out his reputation, is a deeply unforgiving medium. It sniffs out fakery at a dozen paces. Unlike other people in the food world he is not a fake. When he's involved in a commercial venture he says so. When he's involved in a campaign – the Ministry of Food, fighting obesity, school dinners – it's a different thing entirely. He never took total credit for the campaign on school meals. He knew others had been working in the field before him and said as much. But he recognised that celebrity brings with it a certain leverage, and he used it with a forensic precision.

There's another reason why it's hard to hate Jamie: if we hate him we hate ourselves. It's no accident that he emerged as part of Cool Britannia in the 1990s. Both he and his food were an expression of a new country, at ease with itself. In his excellent TV series on taste in Britain, Grayson Perry portrayed Oliver as an icon of the middle classes, or "the smiling god of class mobility". Yes, Oliver is a lad from Essex. And yes his chatter is peppered with a forced and ill-advised patois rummaged from high street bins. But none of that matters because he has good taste; it's a kind of unforced style. He doesn't see any contradiction in doing both good business and good works. And if he needs to be part of the awkward squad, to tell the education secretary he's being a total arse, then he'll do so. The fact is we need more Jamie Olivers.(The guardian 2014)

Target audience:


Busy young adults. People who want to enjoy good food and had not realised how easily good food can be made at home. Socialising upwardly-mobile twenty-somethings.

Trying to be different from the “gourmet” Michelin starred chefs of “haute cuisine” who’s meals are too complicated for most people to produce.


Nigella Lawson:

"Ms. Lawson brings to life the sensual aspects of cooking, helping you understand not only what you are after, but also the pleasure of the journey." -- The New York Times

"Nigella is an icon; a smart, sexy woman who promulgates the idea that it might be fun or even tempting to make time to cook again." -- Gourmet

"This media goddess is refreshingly down-to-earth." -- Newsweek

Target audience:Successful women. Men (seduced by her flirtatious manner). Women aspiring to be successful and wealthy AND domestic goddesses.Seems to aim at a higher class of viewer and an older demographic.

She is the daughter of a former Chancellor of the Exchequer, an Oxford graduate who speaks with very articulate received pronunciation and was married to one of Britain’s richest men.


NIGELLA TRANSCRIPT

The kitchen: (3) for me (2) it’s not just a play to (.) cook in and eat it, its a place to live in. (.)

And maybe I should say this, but (.) its true (^) the kitchen (.) really is the heart (2) of the home.

(2) And what’s also true for me is that it doesn't really matter (.) whether I’ve got time on my

hands and I can cook slowly and leisurely, or if I am really up against it and have to do

frantically fast meals (.) the thing is (2) if I’m in the kitchen (.) I’m happy.

My evening meal (.) is one of the highlights of the day, and something to be celebrated, even

when time (.) or energy are in short supply. How could not relish a supper called “Slut

spaghetti”? I make it out of ingredients from the store cupboard. My Spanish chicken with

Chorizo and potatoes has it all: (.) the looks, (2) taste, (2) ease. (2) The leftovers make the

most fantastic morning-after quesadillas. My no-fuss fruit tart is an absolute show-stopper and

its stress-free. (2) And when I’m dining alone, I love to treat myself to my lemony salmon, with

cherry-tomato couscous.

I don’t believe in guilty pleasures. I think the only thing anyone should ever feel guilty about (.)

is not taking pleasure. But having said that, I do concede that the amount of enjoyment I get

from eating supper in bed is almost shameful. But I need to be prepared, I am ever-hopeful,

so I have to keep the ingredients in the house that enable me (.) to rustle up a quick supper (.)

whenever I want.

Pasta Putanesca, an Italian stalwart, is generally translated (.) on English menus anyway (.),

as pasta cooked in a whoreish fashion. Now, (2) I’m sorry to be immodest but I prefer my

translation: (.) Slut’s spaghetti. (5)

Sauce.

I’m gonna start with some (.) anchovies, and I have a special (.) anchovy prizer.

The thing about (2) slut’s spaghetti, is that there’s a bit of a debate about (.) why it’s called this.

Some people say its because its got such gutsy flavours, others say (laughs) its because its

very quick to make, so (2) you could probably rustle up (.) a dish of it (.) in between

entertaining gentlemen callers (.) but I think (2) it’s probably because the ingredients for it all

come from tins or jars (.) or like anchovies preserved (.) so in other words, you could be the


sort of slattern who didn't go to market everyday and buy fresh produce but still make this

sauce.


Bella Nigella! Nigellissima is cooking at its seductive bestNigella Lawson looks good enough to eat - and the food is all right tooCharles Birchmore

Hot stuff: Nigella LawsonNigellissima with Nigella Lawson, where the celeb cook wanted to "prove that to cook fine Italian food you don't have to be in Italy... unless you want the view".Although the sight of a trim Nigella whisking up a treat in a figure-hugging dress that shows off her Colosseums may be all the view some of the BBC2 audience needs.Because the pouting, lip-licking chef really puts the "oo" into cooking.And while she stretches the boundaries a bit (by, for example, admitting that cheesecake isn't particularly Mediterranean), who really cares? She even made a big vat of boiling fat seem sexy as she cooked off some tantalising-looking chips."One taste and it's kerpow!" she said. Who couldn't fall for that?Even if it's clear that Nigella hasn't let a chip or ounce of fat pass her lips in recent months, it's fair to say she looks good enough to eat.And so we were seduced by an assortment of lip-smacking dishes that included a seductively sliced steak, pasta with fresh pesto and Nigella's meat-based take on a pizza."Now I am going to show you my mizza," she said.Easy there, Nigella. Maybe those dresses are a little shorter than we bargained for.The thing about watching her is that not only does she make the cooking seem easy and tasty, she makes it enjoyable viewing.Of course, few of us will have a kitchen as outrageously glossy and high-tech as hers.Likewise, few of us keep our icing sugar in an antique-looking tin.And when our friends come over to visit, they won't be entertained in a candlelit little paradise that's joined on to our homes.But that's OK. Because Nigella is almost asking us to poke fun at her and to see the funny side of it all."While the cheesecake is mixing, I am going to slink off," she teased. And no doubt change into yet another little number.And so while we have the likes of Antony Cotton trying to cash in and show people how to cook on This Morning, Nigella's here to show us how the experts do it."My eggs in purgatory are absolutely heaven when you're feeling like hell," she told us.And the same could easily be said for lovely Nigella and her Nigellissima show.

JAMIE TRANSCRIPT


We’re gonna do omelettes. Omelettes are fantastic. They’re cheap, they’re flexible, you can

use all sorts of different things – crispy bacon, mushrooms, tomatoes, cheeses, you name it.

I think omelettes are the kind of thing that don’t really get, (.) erm, the sort of credit they’re due,

actually. If they’re cooked beautifully, (.) they are incredible. They’re cheap, eggs are one of

the best forms of protein ... go free -range organic eggs – you’ll be laughing.

Personally, I use three eggs (.) for a main course omelette. (2) Just crack ’em in like this – get

your egg, crack it on the side, open it up. If for any reason you got shell in there, use the half of

the shell to get the shell out. And if you try with your fingers, you’ll be going like this all night,

and it won’t work!

So, pinch of salt and pepper, like that. Some people put milk and cream – I don’t, at all. I’ve got

a pan, er, the right size pan, about, sort of seven inches, I guess. That’s on a medium heat.

Whisk up your eggs. Just a little bit of oil, extra virgin’s obviously the nicer way to go. Knob of

butter in there, let that start to melt. Give it a chivvy about in the pan. You want to coat the

bottom (3) of the pan, like that. The great thing about omelettes and eggs is, if you get the first

one wrong, (.) then learn from it, try it again and just get it perfect. If it’s too dark, cook it less. If

it’s too hard, cook it less. If it’s too soft, cook it more. So, just gonna turn that down a little bit,

there. You want round about a medium heat. Don’t rush it, otherwise, if you cook eggs too

hard and too fast, you get this (2) kind of horrible, (3) horrible sort of crispiness to it, which we

don’t like.

Now, for the first twenty seconds, you can bring in (.) the egg from the sides like this, and

where there’s the gap, there, don’t worry – just tilt the pan. And then you can bring it in here,

and then you can tilt the pan. Just like this, alright? And then after about thirty seconds, right,

you want to squiggle the egg around one last time and turn the heat down a bit, and I’ll put a

little bit of cheddar cheese in. Now, you could use all sorts of different cheese, I think cheddar

cheese is just great. You need the tiniest amount. And this is just for a basic omelette. So, just

grate the cheese over the omelette like this. (.) Erm, you can see that the egg still looks a little

soft round here – that’s good news, ‘cause the egg, you don’t want it to be overcooked and

hard, erm, you want it to be silky and delicious. But, yes – you don’t want it raw!

So, just gonna, just let it just tick over on a low heat now, for about (2) forty seconds, just as

this sort of (2) softness of the eggs just starts turning. You can – just look at it, you can see the

egg change colour. Then, you get your slice, like this. You can just go around the edges. Don’t

sort of over-touch it, just go around the edges and dislodge it. Non-stick pans for this – really

essential, I think, (2) er, unless you’ve got a good old cast iron one. See if you can move the

omelette like that – can you see how that omelette’s moving, right? So, in theory, I shouldn’t © Bishop Justus 2014 10

get any grief.

So, what I do then is I tilt the omelette away, (.) put my spatula into one side like this, get it

underneath (3) – I don’t want to overcook the omelette – and just flap it, like that. That’s all we

want. And that is heavenly!

You can see you’ve got a tiny bit of colour there, (.) which is enough. Loads of colour and it’s

gone hard. Then, all I do is just serve it, and in the middle there (2) you’ll have a beautiful

omelette. I mean, that, y’know, as a snack, with a salad, cold meats, just on its own, tiny bit of

ketchup, lovely, chopped tomatoes... you can start making your own omelettes up, just by

frying off, say, mushrooms first, then doing your omelette like that. You could, er, fry off crispy

bacon first, and then put the eggs into it. So, you can really make so many different things out

of an omelette, and I want to show you inside here. What you don’t want is just like a load of

cooked egg, ‘cause it’s boring. What you want is that sort of fantastically soft, (.) silky, sort of,

inside. Can you see in there? Want it to be soft and silky, right? It’s not raw egg, it’s just lovely,

(.)lovely melted cheese.

Nine out of ten, Oliver! See if you can get your eggs that good. Good luck, and if you’re going

to pass it on, at home or in the workplace, this is a great dish to do – simple but brilliant. Good

luck!


web viewthe word itself is a pun on mock and cockney and refers to a form of english, ... nigella...

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