« » 45.03.02 ______________ . . «______» _______________2017 . А А А А ( А А А А А ) . . . . . . 2017 , . . . А ............................................................................................................. 3 А А 1. А 1.1. 1.2. 1.3. 1.4. 1.1.1. 1.1.2. 1.2.1. 1.2.2. А « « А « « А А » » » А .............. 7 .......................................... 7 .................................. 7 ........................... 12 ....... 18 ................ 19 ................................ 24 .................... 27 » : .................................................................................................................. 33 1 ....................................................................................... 37 А А А 2. А 2.1. 2.2. 2.2.1 2.2.2. 2.2.3. 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А , . , , , . , . Ц . ч : 1. ; 4 ; 2. ; 3. 4. ; 5. ; 6. . : , - , , . , : www.bbcgoodfood.com, www.allrecipes.com, www.foodnetwork.com, 150 www.greatbritishchefs.com. , - 45 . ч ч . . , , . , , , , , , , . 5 « » « » , . , . « » , , . ч , . 6 А А 1. А А А А А « 1.1. А » « 1.1.1. » « » . , , , . , , , , , , , . . . , . , . . « , », . « , , » , , , « , , . , , »[ « , 2002: 313-316]. »( . discours – ( . . , , ) . . 70- , . XX .) . . . , , . 7 , , , , . , discourse analysis . « », « » [ , 1952; . : , 2003: 91]. , . , . « , » [ , 2001: 62; : , 2006: 125]. , . . . : 1) ( ), . . , , ; 2) ( ), , ( ); 8 . . 3) ( ), . . , , 1996]. [ , , . , . , , . , , . . ( . , . , . , . ), . « » [Maas, 1984: 204], , , , , . . , , , « , , , [ , , , 1995: 94; . » : , 2016: 157], , . ( . , . , . , . . .) , . 9 , . , . : – 1. ё , ; 2. ; , 3. . . [Stubbs, 1983]. , : [ , 2002]; , , [ , 1989]. . . : . – , ( ), , . , , ( , , , ). , . « » « , » , . 10 , , – [ , URL]. , . : 1) ( . ), . . ; 2) , ; 3) ; 4) ; 5) , ; 6) , ; 7) , , ; 8) , [ , 1999]. , , , , . , , , , . – , 11 , . , , ё , . , – . . . . , , , . . , . . : , , . . , ( . « 1.1.2. .). » , – , . , , . . 80- . . . « » « . . « « . ». » <...> <...>; , , , . « »[ 12 , 1995: 38-39]. , , « – « », . « . . . » « », , , , , , , , – , – . , . – « ( , ) » . « , » [ ». ,– « , 1995]. , – . . , , . , , , . , . . . . . . , . , ; 3) : «1) ; 2) ; 4) - , ; 5) [ , – » , 1978: 467]. : 1) ; 2) , : « – ; 3) , . . , – », « ». 13 . . « », « », . . , ». . , « , , ». , « – ». ( ) . , , , , » [ , 2001: 461]. , , . . , , . , ё , . , , . , . , . . , – [ , 2003]. . . . ( ) . - . « 14 », « [ » , 2001: 200]. . . , . . , : , , . , , , . , , . ( ( ) ) , . . ё « », . . » . – « . . , . , , . , ( ), , , – – . , , . . . , , , , , , , , [ 15 , 2000]. M. . , « , – – . – – , ( – » ), , . . . . . « » , , « , , , , » [ , 2000: 39]. , , , : 1) ; 2) , . . , , ; 3) , ; 4) , ; 5) ; 6) , . , – , , , [ « , 2000]. » , 16 , , , , , , . . . » « » - , 2004: « - . « » [ , 232]. – ( ) . , . - .« , . . , , , » [ , 2004: 232]. , . ( ), , ( – ). ( , ) , ( . 17 ) , , . . , , , , . , , – , , , , . , . . , « , , , », »[ , , 1990: 136-137]. « 1.2. « » , , . . , , . 18 , . 1.2.1. ; , , , , . , , , , « « » », « »; , , ( . . . . , . . , . . , .). , , , , . « , , , , , , , »[ , , , 2008: 12]. . . , , , , . , , , , , , - - . 19 . , 1960 – 1970- . , , . . . - . . . . . , « , »[ , 2004: 168]. , , , . . . ( . . . . ) . . ; , , , [ ; ё , , , , , 2009]. . . , . . , : « », . . , , « , . 20 , , », . . , , – , , , , , , , , . , – – , , , , . , . ; . . . . , , , , . , . . , . , , . , , , - – . . . , , ( , . .), [ , 2007]. , – , , : , , , , . 21 , . . . . , , - , [ , 2009; , 2004]. , , , . . . . . . . , , . . , , . . , , . « ( , , .); ( , , : ), ), ( ё , ; »[ , 2007: 106]; , ; , , ; , ё . . . , « , , , , . , 22 , , , » [ , 1996: 15]. , : , . , . , . . . , « , , » [ , 1996: 20]. . , , . , , , , . - , , , , , , , , , . 23 , 1.2.2. , . : ; 1. ; 2. ( 3. ); ; 4. 5. ; 6. . , , . , , , . , , , , , . , . . – , , . . , – « . , »[ , , 2002]. 24 , , – : , , . . : ; ; ; ; ; ; ; ; . ( ), , . . , , , , , / ( , ). . , – . « , , »[ , 2002]. . . 25 , : , . . , ; ; ( , .); ; , , , 2012: 204]. [ - , , , , . , . , , . ( ) , ( , , .). . , . , , , , , . 26 , . . – ( , ). , , , . - , , : , , , , , . , , , . 1.3. . . , « »[ . . ( ) , 1997: 159]. ( ) . , , . « , – , , , . . – ( , ): . .» [ - , 1997: 161]. . 27 , . . . . . , , , [ , 1999]. , , ё . , – , – . , , . , , « ё » [Swales, 1990: 52]. . . , , , , . ( ), . [ , , . . , 2012]. . . « » : « [ (1) – , , , » , 1968: 731]. : « – 1) ; 2) , »[ , 1968: 671]. 28 - , « », . , , . . , , , . , . , . , , , , , , . . – , . . . , , , , . . . , . , « , , ; . 29 » « » . . : 1. . + + . 2. . [ , 2012]. , , . - , : receyt recipe, recipere “ ” [Online Etomology Dictionary, 2001-2017]. . , . « . - , , - (half a some butter, a few currants). pint, a large spoonful - » [Diemer, 2013: 139]. , . , . , , . 30 , , , . , , . :« »– , ; « » – , . , – , – . – , . , , . . . . . . . « , , 2007: 15]. , » [ , « , . . , , »[ , 2004]. . . : 1. – , . 2. , , , . . 3. – , . , 4. . , . . . 31 5. ( – ). 6. ; . 7. , , , . [ , , 2012]. , , , – 2003; [ , , 2004]. , . , , , . , . , , – , . , . ё , , : , , . 32 1.4. : - – - , , , . , . , , . . . , : ( 1) , , ); ( 2) ); ( 3) )[ , , , 2003]. ё , . , ( ) . « , – »[ , 2003: 510]. , . , , . . . , . . , – « 33 » , , . , – . , , , , , , , . , . . 2-4 , , – ( ). , . ё , , ё . , , , . , . . , . . , , : ( )[ , , 2004]. , . 34 ( ) , , . , – , , . . , , . , , , , : - g– ; - kg – ; - ml – ; - tbls. – ( ( ) ) . , , , . . ( ; ); . , , ( , ). , . 35 , . . , , , , . 36 А « 1 ». – , , . , . . , « , , », « , , »[ , 1990: 136-137]. , . , , , , , , , . : , , , , , ., , , . – , . ; . . , , ( ) . 37 , А А 2. А А А А - А 2.1. - : , , , . , , . . . , . « : , , . : , « « » » « », « ». , , » [Fisher, 1983]. , , - . , . : ( 1. ). 150 : ) , (53 - ), Soup, Carrot and Radish Salad, Potato Biscuit; 38 : Stuffed Chicken, Vegetable ) , (51 ), - : Cook Fish, Traditional Beef Stew, Pickled Onion, Breaded and Fried Oysters, Poached Rabbit Legs; ) , (25 , ), - : London Particular Soup, Coconut Tropical Fruit Salad; ) , , (16 - ), : Summer Berry Trifle, Summer Soup, Apricot Marmalade; ) , (5 ), - : Salad Herring in Shuba, Cilantro Tomato Bruscheta, Risotto Alla Milanese. , - . , , . : 2. 1: There are more than hundred omelet recipes. This dish is popular all over the world. Many people eat it with pleasure at breakfast or as afternoon snack. It takes less than 15 minutes to cook an omelet. We present several variants to cook this dainty thing. 2: And do you know what is possible to prepare from usual carrots?! (14 - ) , (9 - ), , , - ). (5 - 39 , , , . , 3. (150 ): 1: serves 8 2: Makes: 12-16 servings (150 4. ): - 1: INGREDIENTS: 2 carrots, 2 turnips, 1 small marrow,1 leek (or onion), 1 potato,1 stick celery, 1 clove garlic, 20 g butter, salt, pepper, 1 litre water, 2 sprigs parsley 2: Ingredients 2 pounds ground beef 1 medium onion, chopped 1 teaspoon salt 1/2 teaspoon pepper . , . , . 2-4 , 2 40 5 . 1: Select three or four kind of vegetables, shred or chop coarsely cabbage or greens, and slice or cut in cubes the root vegetables. Put them over the fire with a small quantity of cooking oil or butter substitute, and let them fry until they have absorbed the fat. Then add broth and cook until the vegetables are very tender. Fry croutons of stale bread in oil and serve them in the soup. 2: 1. Clean and wash the mushrooms. Wash and dry parsley and remove leaves. Mince the chicken liver, parsley, chopped mushrooms and bread. <…> 5. Put the chicken in an oven dish, coat it with 15 g of butter and put in the oven. Cook for 15 minutes. 6. Peel and quarter the potatoes. When the chicken has cooked for 15 minutes, arrange the potatoes around it, adding knobs of butter, and leave to cook for a further 35 minutes. ( ) , , . 1: Spoon a helping of apple crumble into a dish and serve with cream or ice cream. 2: Lets stand for 10 minutes before slicing. . , , , [ , 2005]. , . 41 - , , . , , , - , , . , , . . , . – . , , . , . 2.2. - 2.2.1 - , , , – - 42 , , . : , 1. , ( 1950 ): allspice, cayenne pepper, cilantro, cinnamon, garam masala, nutmeg, sage, ginger, saffron, star anise . 1. 3 cups frozen hash brown potatoes 3/4 cup shredded pepperjack cheese 1 cup cooked ham, diced 1/4 cup chopped green onions 4 eggs, beaten 1 (12 fluid ounce) can evaporated milk 1/4 teaspoon ground black pepper 1/8 teaspoon salt , . , , , , . , 2. ( 1350 ): to beat, to blanch, to braise, to brew, to brown, to carve, to cube / to dice, to deep-fry, to drizzle, to grate, to mash, to mince, to pan-fry, to puree, to rub, to simmer, to stew, to stuff, to toss . 1. 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish. 43 2. Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepperjack cheese, ham, and green onions. 3. In a medium bowl, mix the eggs, evaporated milk, pepper and salt. Pour the egg mixture over the potato mixture in the dish. The dish may be covered and refrigerated at this point for several hours or overnight. 2. 1. Preheat oven to 375 degrees F (190 degrees C). 2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. 3. Bake in preheated oven for one hour, or until sauce is caramelized. 3. 1. To make the meatballs, put the shallot, garlic and pheasant into a blender and process until finely chopped. Add the breadcrumbs, lemon zest and juice, yogurt and egg and blitz once more, until the mixture is clumping together, then tip into a bowl. Add the pistachios and parsley, stir well and season with salt, pepper and nutmeg. Oil your hands and roll the mixture into golf ball-sized meatballs. Put in the fridge to chill. <…> 3. : , , . . . 150 : (1200 1) ); (1800 2) ); (94 3) 4) 5) - (17 ) (14 ). 44 ); : , 1) : to drain, to crush, to blend, to dust, to line, to bread, to trim, to caramelize, to assemble, to steep, to dip, to squeeze, to tip, to sear, to stir, to scald, to bubble, to chop, to carve, to scoop out, to brown, to simmer . 1. 1. <…> Drain the juice from the fruit through a sieve set over a large 2. Trim the slices to the correct length to line the sides of the bowl. To bowl. assemble the pudding, dip the slices of brioche into the fruit juice, then use them to line the basin. <…> 2. 1. Crush the peppercorns, mustard powder, thyme and celery seeds together with some salt, using a pestle and mortar. <…> <…> Cook for 1 min, stirring well to scrape up any beefy bits stuck to 2. the tin, then gradually stir in 750ml hot water from the kettle. Bubble to thicken to a nice consistency <…>. 3. 1. <…> Scoop out with a slotted spoon and set aside. Add the oil to the pan, dust the beef with the flour, then evenly brown over a high heat. 2. <…> Bring to the boil, then cover and simmer for 1½ hrs until the meat is tender. , 2) . , . . : to bake, to put, to boil, to grill, to cover, to cut out, to beat, to chop, to divide, to flatten, to break, to fry, to bring to the boil, to serve, to form, to marinate, to bake, to mix, to pour, to roast . 45 1. Put 9 eggs into a large saucepan. Cover with cold water and bring to the boil. Once boiling, set the timer for 5 mins. When 5 mins is up, quickly lift the eggs out with a slotted spoon and plunge into a big bowl of cold water. Put the sausagemeat, parsley, Worcestershire sauce, mustard powder and mace into a bowl with plenty of seasoning. Break in 1 of the remaining eggs and mix everything together. <…> 2. Heat oven to 190C/170C fan/gas 5. Grease and flour 2 x 20cm sandwich tins. Place the butter, sugar and vanilla extract into a bowl and beat well to a creamy consistency. Slowly beat in the eggs, one by one, then fold in the flour and mix well. Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle. 3. 1.Chop the garlic finely. 2. Whisk oil, lemon juice, garlic, honey, cumin, paprika, and cinnamon in a bowl. Season with salt and pepper. 3. Peel and slice the carrot and the raddish thinly. 4. Combine the carrot and radish in a large bowl. 5. Add dressing and torn mint leaves to the salad. Toss to combine. Serve. : No-fail Yorkies, Risotto Verde, 3) Toulouse sausages. 1. No-fail Yorkies Perfect for mopping up gravy, these soft but crisp Yorkshire puddings will rise every time thanks to a great batter. 46 2. <…> Meanwhile, lay the Toulouse sausages on a small non-stick baking tray and roast for 20 mins, turning halfway through, until brown. 4) . ё (Filet, Muskat, Thymian), , : (Mayonnaise, Creme, Ragout, Soufle, Champignon, Marinade, Pistou, Bearnaise sauce, Crème Brulee), (Joghurt), (Tamarind, Cardamom, Cumin rice, Curry), (Ananas, Tomate, Marmelade, Vanille), (Pasta, Pizza, Spinat, Sardine, Spaghetti), (Kulebjaka, Ucha). , , . 5) – « »[ , 2001: 37]. . , . , . : Russian shashlik with rhubarb sauce (These Russian kebabs are made with succulent lamb and a vibrant rhubab sauce), Lamb burgers with tzatziki (Homemade burgers are always a winner – try this lowcalorie, Greek spin with cucumber and mint yogurt and spicy patties), AllAmerican T-bone (For a special supper, try this classic American cut from the 47 sirloin. The steak has a T-shaped bone with meat on each side, perfect for sharing). 4. , . . , , , 150 - : oz, tbs, ml, g, kg, L. , : , 1) 2) (1950 ); (1350 ); (3125 3) . 4) ); , , . , . 2.2.2. - 150 (44%), (19%) (32%), (5%). , . . , , : Cherry and Almond Tarts, Mini Pork Pies, Roast with Onion, Roast Lamb with Spring Herb Crumbs, St Clement’s Pie 48 . , - , , : (75%): butter, sugar, milk, a 1. bread nife, a colander, a double boiler, a grater, a ladle, a measuring spoon, a mortar, a pot, a scoop, a skewer, a spatula, a ramekin, a peeler, a .; meat tenderizer, a wok, scales, an apple corer 1. Mix the butter and sugar in a bowl until smooth. Add the eggs, then the flour. Blend until the mixture has an even consistency. Preheat the oven at 200°C. Grease a baking sheet and use a piping bag or 2 teaspoons to space out small drops of the mixture. Top each drop with 4 to 5 currants. Put the sheet in the oven and bake for about 10 minutes. The biscuits should be golden around the edges but still light in the middle. Remove the biscuits using a metal spatula and leave to cool on a rack in several lots. (25%): cucumbers, 2. oranges, potatoes, chips, nuts, tomatoes, bags, baking sheets . 1. INGREDIENTS: l lb (500 g) raisins, l lb (500 g) currants, l lb (500 g) golden raisins, l lb (500 g) breadcrumbs, 4oz (100 g) glace cherries chopped, 4oz (100 g) almonds chopped, 3 lemons (grate rind), 1 orange (grate rind), 4 carrots — grated, 2 apples – grated, 6-8 eggs <…>. , - . , , , . , , . . [ 49 , 2005 :108-120]. - : – 20%: wash, dry, strain, drain; 1. , 2. – 16%: dust, sprinkle, add, pour in; – 15%: dice, cube, slice, carve, chop; 3. – 14%: fry, cool, warm, heat, boil, 4. bake; – 10%: season, salt, pepper; 5. – 7%: whip, powder; 6. – 7%: roll up, form; 7. 8. – 6%: decorate, serve; 9. ( ) – 5%: preserve, tin, can, jar. 1. In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. <…> Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup. (95%), , , : 1 1/2 cups all-purpose flour, 1/2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon white sugar, 1 1/4 cups milk, 1 egg, 3 tablespoons butter, melted . (5%) , take first pear; the second step is . 50 : . . , : healthy, delicious, hot, . cold, sweet and sour, fresh, spicy 1. 1 large onion, chopped; 100 g smoked bacon lardons; 500 g lean stewing beef; 500 ml brown ale; 2 tsp English musturd powder <…> , , : lemony, vegetarian, creamy, cheesy, fruity . 1. <…> Heat the olive oil and butter in a heavy based pan. When foaming, add the spring onions and potato. <…> add the fresh mint leaves and whizz in a blender or food processor until smooth. <…> 45% 55% . , , - (75%) (25%) , , . - (95%) (5%). - 2.2.3. . - , 51 , . , . , . , – 10-15 . , . , . . , , : 1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. , , : Bake pasty in a hot oven for 1 hour. in oven ( ) hot ( a hot oven. 52 ), . . 1. , Whom? What? To whom? By whom? About what? . . . , , , . Whom? , What? : wash the potatoes thoroughly. - . : 1) : take vegetables, Melt the butter, Put the caramel, Beat sugar and eggs; 2) : put it into the fridge; let it cool completely; 3) : take 2 big potatoes; take seven wooden skewers and thread the following; 4) : put some oil to fry potatoes; heat the oven to bake Brownies; pop in the fridge to set. 2. . , What? What kind of? Whose? Which? How much? How many? , ( , some, any, every, no). - : 1) : Put it in a large tin, In a separate bowl; 53 one 2) : Take 7 boiled eggs, A sealed container; 3) : Mix with two hundred grams of sugar, Grease a 23cm 4) : Grate some carrots. tart; . 3. , . : 1) : Put the pan into the oven for 25 minutes; 2) : Turn the pasty out on the table, Bake in a moderate oven; 3) : Fry the salmon with great care, Peel the potatoes thoroughly; 4) 5) : Add some salt to mix vegetables; : Do not toast mufins too quickly, Butter the pieces slightly on both sides. , . - , , , , : Wash, peel and boil the potatoes, rub through a colander, add the water; then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste. , , . , . , (10-15 54 ), , . , . 55 А 2 ( ) . , . – - , . , : . , « - », , . - , . , - , , . . , . 56 , , , . , , . , . 57 А , , , , . , . , . , , . , , , . : , , - , . . , . . , . , . , , . . , . , « », 58 - , , , . « » . , , . : , , ; ; ; , , , . - , , , . , , . : , , 10-15 , , . ( ), . , , , , . ., . 59 А А . . 1. // . 2016. №1. . 156-160. . . 2. . // .: , 1995. . 75-99. . . 3. 7- . .: , 1997. . 5. 731 . 4. . 5. . . . .: . .: , 2002. 448 . : . . - , 1990. 87 . . . 6. . . .: « », 2001. 288 . . . 7. . . : : 10.09.19. . . , 2004. 29 . . . 8. : : 10.02.04. 9. . . . . . . , 2007. 25 . . [ ]. 1999. URL: http://psyberlink.flogiston.ru/internet/bits/vandijk2.htm. ( : 28.01.2017) 10. . . . . . 11. 1999. № 1. 12. . . . : . , 2000. 308 . . . // . . 37-55. . . : .1. . , 1979. 277 . 60 .: . . 13. : . . . 14. . : 10.02.04. , 2008. 165 . . : . . . . : 10.02.04. , 2009. 23 . . . 15. ( ) // . 2012. №354. . 16-24. . . 16. // . , 1996. . 3-16. - . . 17. : // : . : , 2000. . 5-20. 18. . . 19. . . . : .: « , », 2002. 333 . , . .: , 2004. 390 . . ., 20. . . // . X . . . . . . 2012. . 202-210. . . 21. . .: . , 2002. 284 . 22. . . 23. . . . . .: , 2003. 280 c. .: . « », 2001. 208 . . . 24. « XIV-XVI . : 10.02.04. , 2005. 260 . 61 »: : . . . . 25. : // . .: , 1978. . 5-39. . . 26. . ., 1968. 665 . . . 27. [ ]. 2003. http://cyberleninka.ru/article/n/gastronomicheskiy-diskurs URL: : 07.02.2017) ( . . 28. – – . : , 2006. 224 . . . 29. . : , 2004. 507 . . 30. // . .: : , 1999. . 12-53. . . 31. . // . 2012. №7. . 97-109. . . 32. XX . . : , 1995. 432 . . 33. 34. . :« - », 1996. 206 . Di mer S. Recipes and food discourse in English – a historical menu / Culinary Linguistics: The chef’s special Culture and Language Use: John Benjamins Publishing, 2013. . 139-155. 35. Fisher M.F.K. The Anatomy of a Recipe // With Bold Knife and Fork, 1983. P. 13-25. 36. Foucault M. Fearless Speech. Los Angeles: Semiotext(e), 2001. 183 . 37. Harris Z. Discourse analysis // Language. 1952. V.28. №1. P. 1-30. 38. Hermanns F. Sprachgeschichte als Mentalitätsgeschichte. Überlegungen zu Sinn und Form und Gegenstand historischer Semantik // Gart A., Mattheier K.J., Reichmann O. Sprachgeschichte des Neuhochdeutschen. Gegenstände, Methoden, Theorien. Tübingen: Niemeyer, 1995. S. 69-101. 62 39. Maas U. Als der Geist der Gemeinschaft eine Sprache fand: Sprache im Nationalsozialismus. Versuch einer historischen Argumentationsanalyse. Opladen: Westdeutscher Verlag, 1984. S. 261. 40. Online Etymology Dictionary URL: http://www.etymonline.com/ ( 41. [ ]. : 01.04.2017) Stubbs M. Discourse analysis: the sociolinguistic analysis of natural language. Chicago: University of Chicago Press, 1983. P. 272. 42. Swales John M. Genre Analysis. Cambridge: Cambridge University Press, 1990. 386 p. 63
