How & why do Koreans and Japanese shift styles to plain forms?
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How & why do Koreans and Japanese shift styles to plain
forms?: In a spoken discourse genre of TV cooking
programs
Heeyeong JUNGThe University of Hawaii at Manoa
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formal settingolder agehigher position
informal settingyounger agelower position
Honor
ific f
orm
Plain
form
However, the intermixed usage of different speech styles appears in real discourse data!!
vs
How does style choice appears in the same spoken discourse genre in Korean & Japanese?
Introduction
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style shifting studies in KOR
~ 습니다 ~ 어 /아요 ~ 다 (+) boundary
stance markersuggestion, offer
reflex
perception of stimulus
Strauss & Eun
Lee, H -S
Kim, K -H
(-) boundary
formal public
speech
informal everyday speech
neutral formal writing
Iwasaki, S
reactive tokenattention getter
self repairstance marker
Noh, G
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style shifting studies in JPN
masu form plain form
polite/formal speech level marker
non-polite/informal speech level marker
(+) distance (empathy)
(-) distance (empathy)
high conscious of ‘thou’
low conscious of ‘thou’
self-presentation lack of self-presentation
Ikuta
Maynard
cook
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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?
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6 Korean shows 6 Japanese shows
Time 25 minutes 25 minutes
Host Male in 30sFemale in 30s
Male in 30s/50sFemale in 20s/30s
Chef Male in 30s, Female in
40s/50s/60s
Male in 50sFemale in 50s
cooking items
2 kinds 2-3 kinds
Data
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Participant roles
HOST CHEF
• assist chef• taste food items
• report info• clarify info
• cook food
• provide knowledge (technique, procedure)
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Discourse functions HOST
CHEF
• assist chef
• taste food
items
• report info
• clarify info
• cook food
• provide knowledge
(technique,
procedure)
summarizing
checking understandi
ng
assessment on
taste/shapesassessment on shapes, knowledge
Soliloquy remarksSoliloquy remarks
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쇠고기 말이 편채
KOR: H’s summarizing
1 C: 네 그래서 옥수수 드레싱하고 이제 생야채니까
2 고기를 먼저 드시고 생야채를 드시는 게 소화에도
3 좋고 여러 가지로 궁합이 잘 맞습니다 .
4 H: 아 :: 먹는 순서로는 먼저 먹고 그 다음에 먹으면
된다
5 알겠습니다 .
Summarizing with low tone
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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))
364H: konomama samasu konomama iretamama da to jooki ga de ‘Cool down this way, there comes moisture if (you) leave the cake
(in the container)’
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
Summarizing with low tone
JPN: H’s summarizing
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KOR: Providing knowledge파인애플 티라미수
Providing C’s
professional knowledge
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
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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
15C: koo yuu huu ni nameraka ni naru ‘(It) becomes smoother like this.’
16 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)’ 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!!’
Providing knowledge
with authority (low tone)
Line 16: Agreement/realization
JPN: Providing knowledge
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KOR: Assessment on taste시래기 갈비 전골
753 H: 자 갈비전골과 우거지 함께 먹어보도록
754 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 Assessment on tasteLine 758:
Changing style to ~ 어 /아요
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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 H: oishii desu ‘(It) is delicious.’
Assessment on taste
JPN: Assessment on taste
Line 8: Changing style to ~desu
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KOR: Assessment on actions
550 C: 끓여주시면 돼요 이렇게 해서 마지막에 소금 551 후추로 간해주시면 되구요 소금 후추 간이552 H: 카 : 높은데서 뿌리신다553 C: 아 예 @ 습관이 됐는데요
시래기 갈비 전골
깻잎만두
621 H: 아 이건 남자가 꼭 먹어야 되는 영양 부추622 C: 네623 H: 이 여자분이 꼭 먹어야 되는 이 양배추624 C: 예 너무너무 , 너무너무 똑똑하시다 제가 625 지금 그 얘기 할라 그랬어요626 H: 정말루요 ?
Assessment on
technique/knowledge
Line 552, 624: comes with interjection or intensifier
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1 H: jaa donna oryoori ni naru no ka ‘Well, what kind of dish do we cook today?’
2 C: hai
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
comes with
interjection
(affect key)
JPN: H’s assessment on shape
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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.’
10 H: hai arigatoo gozaimasu
11 C: hora kiree‘Look, it looks nice.’
12 H: hontoo un hee‘Oh really!’
Assessment on looks
Line 6~7: H’s joke/C’s laugherbrings ‘intimacy’
JPN: C’s assessment on shape
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KOR: Soliloquy remark
H’s soliloquy remark
566 H: 원래 근데 이거 길거리에서 팔때도
567 C: 네
568 H: 그 버섯에다가
569 C: 이렇게 넣어요
570 H: 이렇게 똑같이요 ?
571 C: 네 똑같이 해요
572 H: 음 나 왜 이걸 안 먹어봤냐 ?
573 C: 아 예 요게 신제품이라니깐요 @ @ 뉴 :: 원 뉴원 @
깻잎만두
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JPN: Soliloquy remark898 ima isshun wasurete shimaimashita
‘(It’s so good and I) forgot what comes next!’
899 C: a soo @@@‘Oh, really?’
900 H: tsugi nani yaru n datta kena a soo da
‘What comes next?, Oh I got it!
901 kyoo Kataoka san ni oshiete itadaita no wa
What we learned from Mr.Kataoka today’
902 C: hai @@‘Yes’
903 H: tekisuto ni mo ano reshipi ga keisai sarete masu
‘The recipes are in this month’s issue.’
H’s soliloquy remark
Line 900: Prefacing interjection
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KOR: quoted speech1 C: 넣어주실 때 기름이 뜨겁다고 무서워서2 이렇게 위에서 3 H: 던져요4 C: 던지는데5 H: @6 C: 그러면7 H: 더 튀어요 @8 C: 더 튀죠 @ 그래서 제일 안전한 게 가까이 9 놓구요10 H: 네11 C: 그래도 나는 무섭다12 H: 네13 C: 젓가락으로 14 H: 그렇죠15 C: 튀김 옷을 약간 질게 한 다음에 16 H: 네17 C: 젓가락으로 넣어주시면 되겠어요18 H: 네
bare reportedspeech
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Summary HOST CHEF
• summarizing • assessment on taste• soliloquy remark
• providing professional knowledge• assessment on shape• soliloquy remark
assessment on technique
or knowledge
soliloquy remark prefacingthe interjection like ‘a’
bare quoted speech
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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.
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Further studies
Looking at more episodes in consideration of gender, age differences
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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), 611- 651.
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Mahalo!!