oa Dimensions of recipe register and native speaker knowledge

References

1. Akiyama, Madoka
   2002 “Shoku o meguru hyōgen: Resipi no bunshō/buntai ni tsuite [Expressions concerning food: Texts and styles of recipes].” Kokugo Kenkyū65: 36–46.
   [Google Scholar]
2. Aoyama, Fumihiro
   1987 “ Ryōri no bunshō ni okeru teidaika no yakuwari [The role of topicalization in recipe texts].” InKeiryō kokugogaku to Nihongo shori: riron to ōyō, 258–303. Tokyo: Akiyama Shoten.
   [Google Scholar]
3. Biber, Douglas , and Susan Conrad
   2009 Register, Genre, and Style. Cambridge: Cambridge University Press. 10.1017/CBO9780511814358
   https://doi.org/10.1017/CBO9780511814358 [Google Scholar]
4. Clancy, Patricia M. , and Pamela A. Downing
   1987 “The Use of Wa as a Cohesion Marker in Japanese Oral Narratives.” InPerspectives on Topicalization: The Case of Japanese Wa, eds. by John Hinds , Shōichi Iwasaki and Senko K. Maynard , 3–56. Amsterdam: John Benjamins. 10.1075/tsl.14.03cla
   https://doi.org/10.1075/tsl.14.03cla [Google Scholar]
5. Cotter, Colleen
   1997 “Claiming a Piece of Pie: How the Language of Recipes Defines Community.” InRecipes for Reading: Community Cookbooks, Stories, Histories, ed. by Anne L. Bower , 51–72. Amherst: University of Massachusetts Press.
   [Google Scholar]
6. Couture, Barbara
   1986 “Effective Ideation in Written Text: A Functional Approach to Clarity and Exigence.” InFunctional Approaches to Writing: Research Perspectives, ed. by Barbara Couture , 69–91. Norwood, NJ: Ablex.
   [Google Scholar]
7. Dery, Mark
   1993 “Flame Wars.” The South Atlantic Quarterly92 (4): 559–568.
   [Google Scholar]
8. Diemer, Stefan
   2013 “Recipes and Food Discourse in English – a Historical Menu.” InCulinary Linguistics: The Chef’s Special, eds. by Cornelia Gerhardt , Maximilian Frobenius , and Suzanne Ley , 139–156. Amsterdam: John Benjamins. 10.1075/clu.10.06die
   https://doi.org/10.1075/clu.10.06die [Google Scholar]
9. Diemer, Stefan , and Maximilian Frobenius
   2013 “When Making Pie, All Ingredients Must Be Chilled. Including You. Lexical, Syntactic and Interactive Features in Online Discourse – a Synchronic Study of Food Blogs.” InCulinary Linguistics. The Chef’s Special, eds. by Cornelia Gerhardt , Maximilian Frobenius , and Suzanne Ley , 53–81. Amsterdam: John Benjamins. 10.1075/clu.10.02die
   https://doi.org/10.1075/clu.10.02die [Google Scholar]
10. Ferguson, Charles A.
    1982 “Simplified Registers and Linguistic Theory.” InExceptional Language and Linguistics, eds. by Loraine Obler and Lise Menn , 49–66. New York: Academic Press.
    [Google Scholar]
11. Ferguson, Charles A.
    1994 “Dialect, Register, and Genre: Working Assumptions About Conventionalization.” InSociolinguistic Perspectives on Register, eds. by Douglas Biber and Edward Finegan , 15–29. Oxford: Oxford University Press.
    [Google Scholar]
12. Fischer, Kerstin
    2013 “The Addressee in the Recipe: How Julia Child Gets to Join You in the Kitchen.” InCulinary Linguistics: The Chef’s Special, eds. by Cornelia Gerhardt , Maximilian Frobenius , and Suzanne Ley , 103–117. Amsterdam: John Benjamins. 10.1075/clu.10.04fis
    https://doi.org/10.1075/clu.10.04fis [Google Scholar]
13. Fischer, Kerstin
    2015 “Situation in Grammar or in Frames? Evidence from the So-called Baby Talk Register.” Constructions and Frames7 (2): 258–288. 10.1075/cf.7.2.04fis
    https://doi.org/10.1075/cf.7.2.04fis [Google Scholar]
14. Ginna, Peter
    2017 “Introduction: The Three Phases of Editing.” InWhat Editors Do: The Art, Craft, and Business of Book Editing, ed. by Peter Ginna , 1–13. Chicago: The University of Chicago Press. 10.7208/chicago/9780226300030.001.0001
    https://doi.org/10.7208/chicago/9780226300030.001.0001 [Google Scholar]
15. Gumperz, John J.
    1964 “Linguistic and Social Interaction in Two Communities.” American Anthropologist66 (6): 137–154. 10.1525/aa.1964.66.suppl_3.02a00100
    https://doi.org/10.1525/aa.1964.66.suppl_3.02a00100 [Google Scholar]
16. Hamada, Reiko , Ichirō Ide , Shūichi Sakai , and Hidehiko Tanaka
    2002 “Ryōri tekisuto kyōzai ni okeru chōri tejun no kōzōka [Structural analysis of cooking preparation steps].” IEICE D-IIJ85 (1): 79–89.
    [Google Scholar]
17. Hopper, Paul
    1998 “Emergent Grammar.” InThe New Psychology of Language: Cognitive and Functional Approaches to Language Structure, ed. by Michael Tomasello , 155–175. Mahwah, NJ: Lawrence Erlbaum.
    [Google Scholar]
18. Hymes, Dell
    1984 “Sociolinguistics: Stability and Consolidation.” International Journal of the Sociology of Language45: 39–45.
    [Google Scholar]
19. Joseph, Brian D.
    2006 “The Editorial Process Once Again: Behind the Scenes in the Language Office.” Language82 (3): 482–485. 10.1353/lan.2006.0145
    https://doi.org/10.1353/lan.2006.0145 [Google Scholar]
20. Kaneyasu, Michiko , and Minako Kuhara
    . “Regularity and Variation in Japanese Recipes: A Comparative Analysis of Cookbook, Online, and User-generated Sub-registers.” Register Studies (forthcoming).
    [Google Scholar]
21. Kawamata, Ruriko
    1975 “ 100-nin no ryōuri yōgo chōsa [Cooking terminology survey of 100 people].” Gengo Seikatsu286: 58–63.
    [Google Scholar]
22. Kittredge, Richard I.
    1982 “Variation and Homogeneity of Sublanguages.” InSublanguage: Studies of Language in Restricted Semantic Domains, eds. by Richard I. Kittredge and John Lehrberger , 107–137. Berlin: de Gruyter.
    [Google Scholar]
23. Landert, Daniela , and Andreas H. Jucker
    2011 “Private and Public in Mass Media Communication: From Letters to the Editor to Online Commentaries.” Journal of Pragmatics43: 1422–1434. 10.1016/j.pragma.2010.10.016
    https://doi.org/10.1016/j.pragma.2010.10.016 [Google Scholar]
24. Langacker, Ronald
    2008 Cognitive Grammar: A Basic Introduction. Oxford: Oxford University Press. 10.1093/acprof:oso/9780195331967.001.0001
    https://doi.org/10.1093/acprof:oso/9780195331967.001.0001 [Google Scholar]
25. Martinec, Radan
    2003 “The Social Semiotics of Text and Image in Japanese and English Software Manuals and Other Procedures.” Social Semiotics13 (1): 43–69. 10.1080/1035033032000133878
    https://doi.org/10.1080/1035033032000133878 [Google Scholar]
26. Martinez, Danny C. , P. Zitlali Morales , and Ursula S. Aldana
    2017 “Leveraging Students’ Communicative Repertoires as a Tool for Equitable Learning.” Review of Research in Education41: 477–499. 10.3102/0091732X17691741
    https://doi.org/10.3102/0091732X17691741 [Google Scholar]
27. Martinez, Danny C. , and Elizabeth Montaño
    2016 “Toward Expanding What Counts as Language for Latina and Latino Youth in an Urban Middle School Classrooms.” Literacy Research: Theory, Method, and Practice65 (1): 200–216.
    [Google Scholar]
28. Moriya, Michiyo
    1993 “Tetsuzukiteki chishiki no bunshō – ryōribun – no shisasuru mono [Implications of procedural knowledge texts – recipes].” Kōza Nihongo Kyōiku28: 114–130.
    [Google Scholar]
29. Naganuma, Mikako
    2006 “Honyaku ni okeru ‘meishika’ to iu bunpōteki hiyu [Grammatical metaphor of nominalization in translation].” Interpretation Studies6: 15–28.
    [Google Scholar]
30. Norrick, Neal R.
    1983 “Recipes as Texts: Technical Language in the Kitchen.” InSprache, Diskurs und Text, Akten des 17. Linguistischen Kolloquiums, Brüssel, 1982, eds. by René Jongen , 173–182. Tübingen: Niemeyer. 10.1515/9783111351254.173
    https://doi.org/10.1515/9783111351254.173 [Google Scholar]
31. Ono, Tsuyoshi
    1990 “ Te, I, and Ru Clauses in Japanese Recipes: A Quantitative Study.” Studies in Language14 (1): 73–92. 10.1075/sl.14.1.04ono
    https://doi.org/10.1075/sl.14.1.04ono [Google Scholar]
32. Romaine, Suzanne
    1994 “On the Creation and Expansion of Registers: Sports Reporting in Tok Pisin.” InSociolinguistic Perspectives on Register, eds. by Douglas Biber and Edward Finegan , 59–81. Oxford: Oxford University Press.
    [Google Scholar]
33. Rymes, Betsy
    2010 “Classroom Discourse Analysis: A Focus on Communicative Repertoires.” InSociolinguistics and Language Education, eds. by Nancy H. Hornberger and Sandra Lee McKay , 528–546. Bristol: Multilingual Matters. 10.21832/9781847692849‑021
    https://doi.org/10.21832/9781847692849-021 [Google Scholar]
34. Rymes, Betsy
    2014 Communicating Beyond Language: Everyday Encounters with Diversity. New York, NY: Routledge. 10.4324/9780203129616
    https://doi.org/10.4324/9780203129616 [Google Scholar]
35. Saller, Carol F.
    2017 “Toward Accuracy, Clarity, and Consistency: What Copyeditors Do.” InWhat Editors Do: The Art, Craft, and Business of Book Editing, ed. by Peter Ginna , 106–115. Chicago: The University of Chicago Press.
    [Google Scholar]
36. Strauss, Susan , Heesun Chang , and Yumi Matsumoto
    2018 “Genre and the Cultural Realms of Taste in Japanese, Korean, and U.S. Online Recipes.” InPragmatics of Japanese: Perspectives on Grammar, Interaction and Culture, eds. by Mutsuko Endo Hudson , Yumi Matsumoto , and Junko Mori , 219–243. Amsterdam: John Benjamins. 10.1075/pbns.285.09str
    https://doi.org/10.1075/pbns.285.09str [Google Scholar]
37. Szatrowski, Polly
    2011 “ Shishokukai no gengo/higengo kōdō ni tsuite – 30-sai miman no josei gurūpu o chūshin ni [Verbal and nonverbal behavior in a taster lunch – focusing on a group of women under 30].” Hikaku Nihongogaku kyōiku kenkyū sentā kenkyū nenpō7: 281–292.
    [Google Scholar]
38. Wharton, Tim
    2010 “Recipes: Beyond the Words.” Gastronomica: The Journal of Food and Culture10 (4): 67–73. 10.1525/gfc.2010.10.4.67
    https://doi.org/10.1525/gfc.2010.10.4.67 [Google Scholar]
39. Witte, George
    2017 “This Needs Just a Little Work: On Line Editing.” InWhat Editors Do: The Art, Craft, and Business of Book Editing, ed. by Peter Ginna , 96–105. Chicago: The University of Chicago Press.
    [Google Scholar]
40. Yamakata, Yoko , John Caroll , and Shinshuke Mori
    2017 “A Comparison of Cooking Recipe Named Entities between Japanese and English.” InProceedings of the 9th Workshop on Multimedia for Cooking and Eating Activities, 7–12. Melbourne, Australia.
    [Google Scholar]
41. Zwicky, Arnold M. , and Ann D. Zwicky
    1982 “Register as a Dimension of Linguistic Variation.” InSublanguage: Studies of Language in Restricted Semantic Domains, eds. by Richard I. Kittredge and John Lehrberger , 213–218. Berlin: Walter de Gruyter.
    [Google Scholar]