Auditive analysis of texts of the Russian Germans' culinary recipes

The article aims to review the recipes of Russian Germans (in a mixed dialect). The basis of the study is an auditory analysis (based on the results of repeated listening to the recordings of announcers) and instrumental analysis (using the computer programme Praat) of the texts of recipes. The study was based on oral texts of culinary recipes. The analysis allowed making a certain idea about the sound side of the dialect. Perceptual-auditory analysis of speech material allowed confirming the authenticity of the phonogram, the uniformity of the sound background, the integrity and connectedness of the oral-speech units, as well as to identify differences in the perception of prosodic characteristics of German speech in terms of determining the direction of movement of the melody, type of utterance and deviation from the norm of literary German, tempo and volume of pronunciation of experimental material. As a result of the study in a mixed dialect, deviations from the norm of the German literary language were established at the phonetic and prosodic levels: reduction of verbs, an increase in the duration of utterance, high intensity, relatively smooth movement of the fundamental tone with a decrease towards the end of the phrase.