We use cookies to distinguish you from other users and to provide you with a better experience on our websites. Close this message to accept cookies or find out how to manage your cookie settings.
To save content items to your account,
please confirm that you agree to abide by our usage policies.
If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account.
Find out more about saving content to .
To save content items to your Kindle, first ensure no-reply@cambridge.org
is added to your Approved Personal Document E-mail List under your Personal Document Settings
on the Manage Your Content and Devices page of your Amazon account. Then enter the ‘name’ part
of your Kindle email address below.
Find out more about saving to your Kindle.
Note you can select to save to either the @free.kindle.com or @kindle.com variations.
‘@free.kindle.com’ emails are free but can only be saved to your device when it is connected to wi-fi.
‘@kindle.com’ emails can be delivered even when you are not connected to wi-fi, but note that service fees apply.
Chapter 8 provides a select introduction to register, genre, and style. The multidimensional analysis of style reveals a gradual drift from “literate” to “oral” over time. Attention is given here to the news and religious registers. The news register has seen the rise of the newspaper, leading to the introduction of new publication types, such as television, radio, and internet news, and new genres, such as editorials, obituaries, or weather forecasts. The religious register has a long history and has been remarkably stable. Two religious genres, prayers and sermons, have changed little in respect to function, structure, and linguistic characteristics. The function of recipes remains constant (i.e., instructions on how to prepare or do something), thus accounting for the imperative as the defining linguistic form, but we find differences in the content of recipes (medicinal vs. culinary), in the audience of recipes (e.g., the professional vs. the amateur cook), in the structural elements found in recipes (e.g., separation of the ingredients and the procedural steps), and in characteristic linguistic features (e.g., the introduction of null objects and telegraphic style).