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

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

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

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

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?

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

Participant roles

HOST CHEF

• assist chef• taste food items

• report info• clarify info

• cook food

• provide knowledge (technique, procedure)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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), 611- 651.

Mahalo!!