In this paper a new textbook series published by The National Institute of Korean Language in 2019 is analyzed for its three shortcomings in promoting gender equality and inclusiveness. First, the new textbook series are still assuming that women are the primary caretakers of the house and children. Second, the series questionably address people’s appearances in the text, in forms such as fat-shaming. Lastly, the new textbook series engage in trying to normalize Koreanness. An interview with a marriage immigrant was conducted to give insight about if these aspects are truly problematic in a perspective of the marriage immigrant.
This paper aims to investigate the construction of ideal leadership in newspaper editorials from four American newspapers. In times of global crisis caused by COVID-19, editorials dealing with national leaders' performances show their opinions and attitudes toward President Trump by making evaluative comments. Previous studies regarding evaluative characteristics embedded in newspaper editorials have focused on the frequent use of modality. By analyzing editorials drawn from major American newspapers, the present study shows that not only words of modality but also statements without any modal expressions play a crucial role in representing and evaluating President Trump's leadership. The analysis also demonstrates that the combination of modal and non-modal statements serves to form writers' perspectives and create the ideology of how ideal and competent leaders should act when faced with a crisis.
This study analyzes the user-generated reviews of Paris-based Michelin three-star restaurants in terms of how they are discursively constructed. Using the reviews posted in Tripadvisor in 2019 as data, it examines how positive reviews (PR) and negative reviews (NR) are framed with distinct discursive practices. While PR and NR are both characterized by the discursive practice of highlighting professed culinary expertise of the reviewer, this feature is more foregrounded in NR, where the reviewer is generally more oriented to showing themselves as being entitled to write a review. In terms of communicative styles, PR is also characterized by a heavy use of symbolic and metaphoric language, while more ordinary style of language is used in NR, embedded in the context of critiquing specific items of dish or service. While PR and NR both tend to make references to Michelin star status as a basis of their evaluation, they were shown to differ in terms of the tones or keys used in describing chefs, and also in the way the target of evaluation is formulated. The findings shed light on how and why the members of foodie community construct the language the way they do, and have implications for genre analysis.