Regularity and variation in Japanese recipes
A comparative analysis of cookbook, online and user-generated sub-registers
This paper investigates the similarities and differences between three sub-registers of Japanese recipe texts: cookbook recipes, online commercial recipes written/edited by professionals, and online user-generated recipes. Past studies on Japanese recipes do not distinguish different sub-registers, and they tend to focus on a single feature. The present study of the sub-registers examines a group of frequently appearing linguistic features and uncovers functional links between observed features and situational characteristics. The comparative perspective contributes to a more comprehensive understanding of Japanese recipe language as well as universal and language-specific aspects of register variation. Shared traits among the three sub-registers are tied to the common topic of cooking and the central purpose of providing easy-to-follow food preparation instructions. Varied linguistic and textual features are motivated by different production circumstances, mediums, and relations among the participants. Professionally edited cookbook and online commercial recipes show a much higher uniformity in their grammatical features than unedited/self-edited user-generated recipes. Online sub-registers share a role of serving as a repository and reference center for numerous recipes and related information. Relationships among writers, readers, and other participants such as publishers and site organizers differ among all three sub-registers, resulting in some unique linguistic patterns.
Article outline
-
1.Introduction
- 2.Theoretical and analytical framework
- 3.Data and methods
- 4.Characteristics of cookbook recipes
- 4.1Situational characteristics
- 4.2Vocabulary
- 4.2.1Lexical diversity and POS categories
- 4.2.2Frequent words, keywords, and specialized words
- 4.3Verb types and forms
- 4.3.1Transitivity
- 4.3.2Finite forms: Plain vs. polite
- 4.3.3Medial forms: te vs. i/e
- 4.4Introduction and tracking of major ingredients
- 4.5Text structure
- 4.6Characteristics of cookbook recipes: Summary
- 5.Online commercial and user-generated recipes
- 5.1Situational characteristics
- 5.2Vocabulary
- 5.2.1Lexical diversity and POS categories
- 5.2.2Frequent words, keywords, and specialized words
- 5.3Verb types and forms
- 5.3.1Transitivity
- 5.3.2Finite forms: plain vs. polite
- 5.3.3Medial forms: te, i/e, and tara
- 5.4Introduction and tracking of major ingredients
- 5.5Text structure
- 6.Similarities and differences among the three recipe sub-registers
- 7.Conclusion
- Notes
-
References
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