Transcript Assessment on taste

How & why do Koreans and
Japanese shift styles to plain forms?
: In a spoken discourse genre of TV cooking programs
Heeyeong JUNG
The University of Hawaii at Manoa
Introduction
formal setting
older age
higher position
vs
informal setting
younger age
lower position
However, the intermixed usage of different speech styles
appears in real discourse data!!
How does style choice appears in the same spoken
discourse genre in Korean & Japanese?
style shifting studies in KOR
~습니다
~어/아요
(+) boundary
(-) boundary
formal public
speech
~다
Strauss & Eun
Lee, H -S neutral
informal
everyday speech
formal writing
Kim, K -H
Iwasaki, S
Noh, G
stance marker
suggestion, offer
reflex
perception of stimulus
reactive token
attention getter
self repair
stance marker
style shifting studies in JPN
masu form
plain form
polite/formal
speech level marker
(+) distance (empathy)
non-polite/informal
speech level marker
Ikuta
high conscious of ‘thou’ Maynard
self-presentation
cook
(-) distance (empathy)
low conscious of ‘thou’
lack of self-presentation
Research Qs
Q1) What are discourse functions and motivations of
the shifting to the plain forms shown in TV
cooking shows?
Q2) Are there any function differences & similarities
in style shifting in Korean and Japanese?
Data
6 Korean shows
6 Japanese shows
Time
25 minutes
25 minutes
Host
Male in 30s
Female in 30s
Male in 30s/50s
Female in 20s/30s
Chef
Male in 30s,
Female in 40s/50s/60s
Male in 50s
Female in 50s
cooking items
2 kinds
2-3 kinds
Participant roles
HOST
CHEF
•
•
assist chef
taste food items
•
cook food
•
•
report info
clarify info
•
provide knowledge
(technique, procedure)
Discourse functions
HOST
CHEF
assessment
on taste/shapes •
•
assist chef
•
taste food items
•
report info
•
clarify info
summarizing
checking
understanding
Soliloquy remarks
cook food
assessment on shapes, knowledge
•
provide knowledge
(technique, procedure)
Soliloquy remarks
KOR: H’s summarizing
쇠고기 말이 편채
1
C:
네 그래서 옥수수 드레싱하고 이제 생야채니까
2
고기를 먼저 드시고 생야채를 드시는 게 소화에도
3
좋고 여러 가지로 궁합이 잘 맞습니다.
4
5
H:
아:: 먹는 순서로는 먼저 먹고 그 다음에 먹으면 된다
알겠습니다.
Summarizing with low tone
JPN: H’s summarizing
362 H: fukin ga koko ni arimasu jaa kore osaete okimasu ne
‘There is a dish towel here. Let me hold (the container)’
363 C: totte itadakimashite konomama samashite itadakimasu
‘Pull(it)out, cool down this way’
((pulls out the cake from the container))
364H: konomama samasu
konomama iretamama da to jooki ga de
‘Cool down this way, there comes moisture if (you) leave the cake
(in the container)’
Summarizing with low tone
365
C: de ano suijooki ga koko ni tamarimasu node beechatto
shimaimasu node
‘Moisture remains and (the cake) gets soggy.’
366
H: dashita jootai de samasu to iu
‘(We should) cool down outside’
367
C: hai
KOR: Providing knowledge
파인애플 티라미수
313
H:
마스카:: 마스카라? 치즈?
314
C:
마스까르뽀네 @
315
H:
마스까르뽀네 @
316
C:
포네 에 아니 뭐 이름까지 아실 필요는 없고
317
이탈리아의 대표적인
318
H:
크림치즈다
319
C:
생크림 맛과 분유 맛이 나는 아주 부드러운 치즈다
320
H:
아::
Line 320:
Agreement/realization
Providing
C’s professional
knowledge
JPN: Providing knowledge
12 H: de konna jootai ni naru n desu yo ne ima kara itadaitte mitara ne hai
‘Then, (it) becomes like this condition if (I) see now.’
13 C: kore wa uragoshishita mon desu yo ne
‘This is the one (I) put through with a sieve.’
14 H: hai
15C: koo yuu huu ni nameraka ni naru
‘(It) becomes smoother like this.’
16
Providing knowledge
with authority
(low tone)
H: ee ee ee ato ne soo ka uragoshi o suru to iu no wa tada nameraka ni
suru n jaa nakute
‘I see, oh! The straining is not only for making (it) smoother.’
17
ano aji ga koo ittaikan
‘But also for getting one harmonizing (taste)’
Line 16:
Agreement/realization
18 C: soo choomiryoo no ne baransu o ne totte kureru n desu yo ne
‘Right, the condiment can take a balance in (taste).’
19
H: a:: hee
‘Oh!!’
KOR: Assessment on taste
시래기 갈비 전골
753
H:
754
자 갈비전골과 우거지 함께 먹어보도록
하겠습니다. 음음 부드러워요
755
C:
예예
756
H:
음 고기 너무 부드러워 음음 어으 이거 얼큰하다::
757
C:
네 굉장히 생각하시는 것보다 굉장히 얼큰하죠
758
H:
얼큰해요
Line 758:
Changing style to ~어/아요
Assessment
on taste
JPN: Assessment on taste
4
C: atsui kara yakedo shinai yoo ni ki o tsukete
‘(You should) be careful not to be burned because (it) is hot.
5
H: hai arigatoo gozaimasu jaa tattamama shitsuree itashimasu
dewa dewa
‘Yes, thanks you. I am sorry to eat standing.’
6
doo deshoo oishii: tsubutsubu shokkan ga ii desu ne
‘How would (the taste) be like? (It) is delicious! Its texture is so good.’
7
C: soo desu ne hai
‘That’s right, yes.’
8
Assessment
on taste
H: oishii desu
‘(It) is delicious.’ Line 8:
Changing style to ~desu
KOR: Assessment on actions
시래기 갈비 전골
550
C:
551
Line 552, 624:
comes with interjection or intensifier
끓여주시면 돼요 이렇게 해서 마지막에 소금
후추로 간해주시면 되구요 소금 후추 간이
552
H:
카: 높은데서
553
C:
아 예 @ 습관이 됐는데요
H:
C:
H:
C:
아 이건 남자가 꼭 먹어야 되는 영양 부추
네
이 여자분이 꼭 먹어야 되는 이 양배추
예 너무너무, 너무너무 똑똑하시다 제가
지금 그 얘기 할라 그랬어요
정말루요?
뿌리신다
Assessment
on technique/knowledge
깻잎만두
621
622
623
624
625
626
H:
JPN: H’s assessment on shape
1
H: jaa donna oryoori ni naru no ka
‘Well, what kind of dish do we cook today?’
2
C: hai
comes with
interjection
(affect key)
3 H: mazu goranitadakimashoo a::: mitame ga koo ne kireeda shi
oishisoo
‘First, let’s take a look. Oh! (Sushi balls) look very nice and look delicious.’
4
C: kuromai to wa itte mo pinku iro deshoo
‘(It) is called black rice, but (it) is actually pink in color.’
5
H: ee soo pinku desu yo ne
‘Yes, that’s right. It is pink.’
Assessment
on shape
JPN: C’s assessment on shape
4
H: jaa koo guruguru to koo maki nagara katachi o koo todonoe nagara ne
‘Well, (I am) turning this while making the shape right’
5
C: soo desu ne temarizushi nande ne
‘That’s right. (it) is a ball sushi.’
6
H: nan ka temarizushi to iu ka teruteruboozuzushi mitaina
‘(It) looks like ‘teruteruboozu(fine weather priest) sushi rather than a ball sushi.’
7
C ((laughter))
8
H: katachi ni narimashita ga konna n de ikagadeshoo ka saa
‘(It) became like this. How do you like this?’
((takes off the wrap))
9
C: ((pick it up with chopsticks)) hai yoku dekimashita
‘Yes, (you) did a good job.’
Line 6~7:
10 H: hai arigatoo gozaimasu
H’s joke/C’s laugher
brings ‘intimacy’
11 C: hora kiree
Assessment
‘Look, it looks nice.’
on looks
12 H: hontoo un hee
‘Oh really!’
KOR: Soliloquy remark
깻잎만두
566
H: 원래 근데 이거 길거리에서 팔때도
567
C:
568
H: 그 버섯에다가
569
C:
570
H: 이렇게 똑같이요?
571
C:
572
H: 음 나 왜 이걸 안 먹어봤냐?
573
C:
네
이렇게 넣어요
네 똑같이 해요
H’s soliloquy
remark
아 예 요게 신제품이라니깐요 @ @ 뉴::원 뉴원@
JPN: Soliloquy remark
898
899
C:
900
H:
901
902
C:
903
H:
ima isshun wasurete shimaimashita
‘(It’s so good and I) forgot what comes next!’
a soo ＠＠＠
H’s soliloquy
‘Oh, really?’
remark
tsugi nani yaru n datta kena a soo da
‘What comes next?, Oh I got it!
kyoo Kataoka san ni oshiete itadaita no wa
What we learned from Mr.Kataoka today’
hai ＠＠
Line 900:
‘Yes’
Prefacing interjection
tekisuto ni mo ano reshipi ga keisai sarete masu
‘The recipes are in this month’s issue.’
KOR: quoted speech
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
C:
H:
C:
H:
C:
H:
C:
H:
C:
H:
C:
H:
C:
H:
C:
H:
넣어주실 때 기름이 뜨겁다고 무서워서
이렇게 위에서
던져요
던지는데
@
그러면
더 튀어요 @
더 튀죠 @ 그래서 제일 안전한 게 가까이
놓구요
네
bare reported
그래도 나는 무섭다
speech
네
젓가락으로
그렇죠
튀김 옷을 약간 질게 한 다음에
네
젓가락으로 넣어주시면 되겠어요
네
Summary
HOST
•
•
•
summarizing
assessment on taste
soliloquy remark
assessment
on technique or
knowledge
bare quoted
speech
CHEF
providing professional
knowledge
• assessment on shape
• soliloquy remark
•
soliloquy remark prefacing
the interjection like ‘a’
Conclusion
Style shifting to plain forms occurs to both chef
and host when mainly chef provides professional
knowledge while host summarizing in Kor./Jap.
Discourse functions of the shifting is closely
related to distinctive roles in conversations.
Low tone is realized with plain form shifting in both
chef’s providing knowledge & host’s summarizing.
Further studies
Looking at more episodes in consideration of
gender, age differences
Selected references
• Cook, H.M. (1998). Situational Meanings of Japanese Social Deixis: The Mixed Use of the Masu and Plain
Forms, Journal of Linguistic Anthropology 8(l), 87-110.
• Cook, H.M. (2008). Style shifts in Japanese academic consultations. In K. Jones and T. Ono (eds), Style
shifting in Japanese. Amsterdam: John Benjamins, 9-38.
• Ikuta, S. (1983). Speech level shift and conversational strategy in Japanese discourse. Language Sciences, 5,
37-53
• Ikuta, S. (2008). Speech style shift as an interactional discourse strategy: The use and non-use of desu/-masu
in Japanese conversational interview. In K. Jones and T. Ono (eds.), Style shifting in Japanese.
Amsterdam: John Benjamins, 71-90.
• Iwasaki, S. (2006). The structure of internal state expressions in Japanese and Korean. Japanese/Korean
Linguistics, 14, 331-342.
• Kim, K.-H. (2004). A conversation analysis of Korean sentence-ending modal suffixes –ney, -kwun(a), and –
ta:Noticing as a social action. Sociolinguistic Journal of Korea, 12(1), 1-35.
• Lee, H.S. (1991). Tense, aspect, and modality: A discourse-progmatic analysis of verbal affixes in Korean from
a typological perspective. Ph.D. dissertation, University of California.
• Maynard, S. (1991). Pragmatics of discourse modality: a case of da and desu/masu forms in Japanese.
Journal of Pragmatics, 15, 551-582.
• Maynard, S. (2008). Playing with multiple voices: Emotivity and creativity in Japanese style mixture. In K.
Jones and T. Ono (eds.), Style shifting in Japanese. Amsterdam: John Benjamins, 91-130.
• Noh, J. (2008). A usage-based account on the Korean suffix –ta in spoken discourse. Korean Linguistics, 14,
203-222.
• Strauss, S., Eun, J.O. (2005). Indexicality and honorific speech level choice in Korean. Linguistics, 43(3), 611651.
Mahalo!!