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Volume 2, Issue 1
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Abstract

Abstract

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.

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/content/journals/10.1075/rs.18014.kan
2020-04-10
2025-04-27

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/content/journals/10.1075/rs.18014.kan
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Regularity and variation in Japanese recipes
Register Studies 2, 37 (2020); https://doi.org/10.1075/rs.18014.kan
/content/journals/10.1075/rs.18014.kan
/content/journals/10.1075/rs.18014.kan
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  • Article Type: Research Article
Keyword(s): cooking recipes; editorial control; Japanese; offline vs. online medium; sub-register comparison; writer-reader interaction

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