Derivation process of modification in the system of speech genres (by example of culinary recipe speech genre)

The work under review dealswith modification process in the system of speech genres, which means the genre remains the same, but acquires some new shades ofmeaning. Hereby, we consider the invariant to be a set of distinctive features of the genre, typical for the nuclear field of usage.Fields of usage of a cooking recipe are the following: professional, common, so-called "gastronomic" and aesthetic. The invariant isa cooking recipe of professional field of usage for it is the field, in which recipes acquire distinctive features of character differentfrom any other language style in greatest degree. Genre modifications depend on genre transfer from one field of usage to another.These modifications are of synchronic character that means both the invariant and the style variants exist in the language simultaneously.Genre modifications in various fields of usage depend on the qualitative change of one or more genre-forming distinctivefeatures. The first characteristic modification, which influences genre modification, is functions. Cooking recipe of the professionalfield of usage has two functions, informative and imperative ones. While transfer to the common field of usage the change in correlationof functions takes place, that is, the reduction of imperative function significance and, consequently, the decrease of theobligatory character of the recipe. In the "gastronomic" field of usage the obligatory character decrease of a greater degree takesplace. As for the aesthetic style, functions are the most significant characteristic, which genre modification depends on. When functioningin this field of usage modification of genre functions takes place. The dominant position of informative and imperative functionsis taken over by the aesthetic function. The author's objective is not the communication of information about the technique ofcooking of a dish, but making certain effect on the reader, the intention of making him "enter" the text. Modification of this characteristicis of determinative character. Since there is no objective "to communicate information about cooking a dish", the author mayshorten the recipe text, in other words, keep only those elements that meet the purpose of making artistic impression. Recipe modificationin this field of usage is connected with the phenomenon of compression: the recipe is shortened into the title or the so-called"mini-text", thus becoming a kind of a sign of the recipe. The most significant characteristic for genre modification in the commonfield of usage is the image of the addressee. While the recipe in the professional field of usage is aimed at the professional, the addresseeof the recipe in the common field of usage is not a specialist, but any person who decided to cook a certain dish at home. Asthe situation does not imply professional cooking, the recipe becomes more flexible and variable both at the level of language realizationand at the level of the structure. The main characteristic genre modification depends on in the "gastronomic" field is the imageof the author. In this field of usage, the author acquires significance, becomes more explicit. However, the author's name is notnecessarily specified (though in most cases it is specified), but the author's personality is always expresses in the text, influencing it.Changes in other genre-forming distinctive features depend on the changes of this characteristic.

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