Whiskey or Bhiskey ? : Infl uence of First Element and Dialect Region on Sequential Voicing of shoochuu
Whiskey or Bhiskey ? : Infl uence of First Element and Dialect Region on Sequential Voicing of shoochuu
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威士忌还是比斯基？
DOI：
10.1080/02693799308901981
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发表时间：
2011
期刊：
影响因子：
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通讯作者：
Fumiko Ikeda
中科院分区：
文献类型：
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作者：
K. Tamaoka;Fumiko Ikeda
本研究调查了五个第一要素（即，IMO、SOBA、KOME、Mugi和Kokutoo）在六个方言区域（即，鹿儿岛、大分、福冈、山口、广岛和静冈）。对405名参与者的问卷数据进行决策树分析，根据shoochuu成分和方言区域两个变量预测有声（/z/）或无声（/s/）决策。结果表明，第一要素中的烧酒成分类型是决定是否食用的显著因素，并将其分为四类。(1)“我+小出”的清化频率最高，达93.83%。(2)“Kome+shoochuu”（88.89%）和“Soba+shoochuu”（84.69%）的比例相似。(3)“无木+烧酒”（72.59%）显著低于imo、kome和soba。(4)'国图+中中'最低（56.44%）。本研究还表明，六个方言区似乎没有影响的决定是否有意义。方言似乎对连答语的出现没有影响，至少在shoochuu的情况下是这样。
Th e present study investigated how fi ve fi rst elements (i.e., imo, soba, kome, mugi and kokutoo) aff ect sequential voicing (rendaku) in the second element shoochuu across six dialect regions (i.e., Kagoshima, Oita, Fukuoka, Yamaguchi, Hiroshima and Shizuoka). A decision tree analysis of questionnaire data obtained from 405 participants was conducted to predict voiced (/z/) or voiceless (/s/) decisions based on the two variables of shoochuu ingredient and dialect region. Results indicated that the type of shoochuu ingredient as the fi rst-element was a signifi cant factor for voiced-or-voiceless decisions, dividing them into four groups. (1) ‘Imo+shoochuu’ showed the highest frequency of voicing at 93.83%. (2) ‘Kome+shoochuu’ (88.89%) and ‘Soba+shoochuu’ (84.69%) showed similar percentages. (3) ‘Mugi+shoochuu’ (72.59%) was signifi cantly lower than imo, kome or soba. (4) ‘Kokutoo+shoochuu’ (56.44%) was the lowest. Th e present study also demonstrated that the six dialect regions appeared to have no infl uence on voiced-orvoiceless decisions. Dialect seems to have no infl uence on rendaku occurrences, at least in the case of shoochuu.*