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All Journal Jurnal Bahasa Inggris Terapan
Esti Sugiharti
Politeknik Negeri Bandung
Languange, Linguistic, Communication & Media

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Comparing Oral and Written Cooking Recipes Using Systemic Functional Grammar Esti Sugiharti
Jurnal Bahasa Inggris Terapan Vol 7 No 1 (2021): April 2021
Publisher : Jurusan Bahasa Inggris - Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (296.663 KB) | DOI: 10.35313/jbit.v7i1.3467

Abstract

This article compares oral and written cooking recipes of the same food created by the same person, by using systemic functional grammar. The aim of the article is to find out the similarities and differences of the language used in both recipes. The data are obtained from Jamie Oliver’s cooking show aired in a YouTube channel on how to make scones and the written recipe of the same food published in his website. The focus of the analysis is on the lexico-grammar of the clauses used in the texts. The result shows that there are more differences than similarities between the two texts. There are more clauses in the spoken text than those in the written text in terms of quantity and variety. In the ideational function, both texts have a similar variety of processes with the majority of material process showing imperatives of procedural texts and additional information using mental, existential, and relational processes, but in the written text there are two clauses using verbal process that are not found in the spoken text. In the interpersonal function, the two texts show demands of good and services and the use of modalities in expressing the expected results of the cooking process. In the spoken text, the relation between the cook and the audience is friendlier and closer than that in the written text. It is demonstrated in the use of vocatives and interrogatives that are not used in the written text. The textual functions show similar results in the use of conjunctions but the spoken text displays closer interpersonal textual functions found in the use of vocatives. The analyses of the three metafunctions of the two recipes may contribute to the study of food texts in linguistics that are relatively low compared to those in other disciplines.
Comparing Oral and Written Cooking Recipes Using Systemic Functional Grammar Esti Sugiharti
Jurnal Bahasa Inggris Terapan Vol 7 No 1 (2021): April 2021
Publisher : Jurusan Bahasa Inggris - Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/jbit.v7i1.3467

Abstract

This article compares oral and written cooking recipes of the same food created by the same person, by using systemic functional grammar. The aim of the article is to find out the similarities and differences of the language used in both recipes. The data are obtained from Jamie Oliver’s cooking show aired in a YouTube channel on how to make scones and the written recipe of the same food published in his website. The focus of the analysis is on the lexico-grammar of the clauses used in the texts. The result shows that there are more differences than similarities between the two texts. There are more clauses in the spoken text than those in the written text in terms of quantity and variety. In the ideational function, both texts have a similar variety of processes with the majority of material process showing imperatives of procedural texts and additional information using mental, existential, and relational processes, but in the written text there are two clauses using verbal process that are not found in the spoken text. In the interpersonal function, the two texts show demands of good and services and the use of modalities in expressing the expected results of the cooking process. In the spoken text, the relation between the cook and the audience is friendlier and closer than that in the written text. It is demonstrated in the use of vocatives and interrogatives that are not used in the written text. The textual functions show similar results in the use of conjunctions but the spoken text displays closer interpersonal textual functions found in the use of vocatives. The analyses of the three metafunctions of the two recipes may contribute to the study of food texts in linguistics that are relatively low compared to those in other disciplines.
Comparing Machine and Human Translation of Cultural Words in News Articles for Practical Applications Esti Sugiharti; Mohammad Febryanto; Sri Dewiyanti; Iis Sulyaningsih
Jurnal Bahasa Inggris Terapan Vol. 11 No. 2 (2025): Oktober 2025
Publisher : Jurusan Bahasa Inggris - Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/jbit.v11i2.6807

Abstract

Translating cultural words of news articles can be problematic, especially for students and novice journalists, as they may have different socio and cultural context from that of the target audience. With the development of machine translation, it is important to investigate how it can help solve the problem. In collaboration with a local online newspaper in Bandung, Indonesia, this study attempts to compare how machine translation (MT) and human translators (HT) translate Indonesian cultural words into English, aiming at producing guidelines of translation for dealing with cultural imbedded words. In identifying the procedures, Newmark’s (1988) procedures of translation are utilized. The data are cultural words taken from 22 selected Indonesian online news articles from which 82 sentences containing cultural words are extracted. They are translated into English by machine translation and by intern journalists and a lecturer of translation. The study shows similar results: the transference procedure is mostly used (62.19% to 73.17%) in translating the cultural words by both MT and HTs. This indicates that the cultural words are retained and need to be edited. This also implies that guidelines for post-editing cultural word translation need to be developed to assist students and novice journalists to fix the problems.
Co-Authors Dewiyanti, Sri Febryanto, Mohammad Iis Sulyaningsih