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Two texts that show the simple and luxurious approach to food are Scrambled Eggs from Nigella Lawsons cookery book and a poem called Eating Out by U A Fanthorpe.

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Compare how the writers show the luxurious and simple approach to food. Two texts that show the simple and luxurious approach to food are text 16 ? A recipe for Mexican Scrambled Eggs from Nigella Lawson?s cookery book called, Nigella Express. It was published in 2007 to accompany her television series with the same name. The purpose of this text is to inform and advise the reader on how best to prepare the dish. It is aimed at cooking enthusiasts and fans of Nigella Lawson. Whereas, text 2 ? A poem called Eating Out from collected poems 1978-2003 by U A Fanthorpe. The poem is about the poet remembering her eating out with her parents and being taught how to behave like a lady and learning all the social etiquettes. The poem is aimed at fans of U A Fanthorpe and the main purpose is to entertain. Text 16 opens with an introduction paragraph in which, Nigella tells the reader why they should try to make this dish. The tone is very casual and Nigella uses very informal lexis throughout the whole text. ...read more.


Also, the picture of the final dish in a frying pan on a table, at the side only enhances the simplicity of the Mexican Scrambled Eggs and the preparation process. The fact that the food is still in the frying pan straight from the oven shows that it is not some fancy dish which requires very elegant presentation. Also, the coffee at the side of the dish suggests, the Mexican Scrambled Eggs is a breakfast recipe and, therefore most people do not want an extravagant meal. They want something simple and easy to make. Similarly, text 2 also follows a chronological order, starting with the ritual of choosing the meal. Unlike text 16, the poet uses elevated lexis such as “conscientiously” to describe the action of tucking the napkin into the collar. In contrast to text 16, the choice of lexis and the formal register, indicate the lavishness and luxurious nature of the restaurant and food. The poet then mentions some of the food that they consumed such as “moules marinière” and “petit fours”. ...read more.


You know, I'm tempted to consider overdoing it partywise just to have an excuse to whip up a batch of these. But then, they are so good that there is always a reason to eat them; no need to scout around for excuses. 2 tablespoon(s) vegetable oil 2 corn tortillas (soft) 1 tomato (deseeded and roughly chopped) 1 spring onion (roughly chopped) 1. Heat the vegetable oil in a heavy-based frying pan. Roll up the corn tortillas in a sausage shape and then snip them into strips with a pair of scissors straight into the hot oil. 2. Fry the tortilla strips for a few minutes until crisp and golden, and then remove to a bowl. 3. Add the chopped tomato and spring onion to the hot oily pan along with the chopped chilli, turning everything about for a minute or so with a wooden spoon. 4. Put the corn tortilla strips back in the pan, and add the beaten eggs and salt. Using the same spoon, move everything about the pan as you do when scrambling eggs. 5. Once the eggs are setting, remove the pan from the heat, and continue stirring the eggs until they are done to your liking . ...read more.

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