Abstract
The article is devoted to analyzing the grammatical peculiarities of the French and Tatar gastronomic texts. The author identifies the typical features of culinary recipes in the languages of different structure. Special attention is paid to the verbal forms of gastronomic texts in the printed and Internet sources. The paper provides the examples of the French constructions, which are distinguished by the absence of the preposition à and an article and the Tatar grammatical constructions with the semantics of probability, necessity, and condition. In the French culinary recipes, adjectives are more frequent in comparison with the Tatar gastronomic texts. The author analyzes the usage of cardinal numerals in the culinary texts of the compared languages.
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