2020
DOI: 10.1016/j.esp.2019.12.002
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A multi-level contrastive analysis of promotional strategies in specialised discourse

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Cited by 22 publications
(22 citation statements)
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“…Pragmatics and pragmalinguistics (H. P. Grice, G. Leach) introduced such concepts as the pragmatic level of language, pragmema, communicative intentions, illocution and perlocution. The social aspects of discourse are thoroughly studied in the works on discourse analysis (Colombo et al, 2020;Cotton et al, 2019;Johnson & McLean, 2020), on institutional and professional discourse (Izquierdo & Blanco, 2020;Ledeneva, 2017;Malyuga et al, 2019).…”
Section: Methodsmentioning
confidence: 99%
“…Pragmatics and pragmalinguistics (H. P. Grice, G. Leach) introduced such concepts as the pragmatic level of language, pragmema, communicative intentions, illocution and perlocution. The social aspects of discourse are thoroughly studied in the works on discourse analysis (Colombo et al, 2020;Cotton et al, 2019;Johnson & McLean, 2020), on institutional and professional discourse (Izquierdo & Blanco, 2020;Ledeneva, 2017;Malyuga et al, 2019).…”
Section: Methodsmentioning
confidence: 99%
“…Dengan kata lain, promosi dikaitkan dengan teks deskriptif yang tujuannya untuk membujuk konsumen, dengan demikian, promosi dapat diklasifikasikan sebagai persuasif informasi [9]. Promosi berbasis web, yang telah mengalami eksplorasi begitu cepat seiring dengan perkembangan teknologi informasi saat ini [10]. Pemasar harus memikili strategi untuk menjangkau wilayah dengan memanfaatkan aplikasi berbasis web melalui e-marketing, dengan menerapkan berbagai alat pemasaran yang berkembang pesat dalam beberapa tahun terakhir karena kemajuan teknologi berbasis web yang nyaman dan hemat biaya sebagai media promosi [11].…”
Section: Pendahuluanunclassified
“…It comprises informationalpromotional texts of gourmet foods and drinks and instructive texts in the same domain. The informational-promotional subcorpora include texts on wine (López Arroyo and Roberts, 2016), cheese (Labrador and Ramón, 2020), biscuits, herbal teas (Izquierdo and Pérez-Blanco, 2020) and dried meats (Ortego Antón, 2020). The instructive subcorpus is made up of culinary recipes (Rabadán et al, 2016).…”
Section: Corpus Descriptionmentioning
confidence: 99%