| Summary: | 碩士 === 東吳大學 === 日本語文學系 === 99 === Gourmet articles on print media have been gaining popularity in the recent years, and becoming food guides for many readers. Compare to food TV shows, gourmet articles on print media can persuade readers with only words and pictures, and words play a particularly significant role in this persuasion process. Therefore, writing articles within restricted space to stimulate consumers’ appetites is a tough challenge for food journal writers.
Forty-five gourmet articles were selected from “What Is Gourmet” and “The Best Restaurant Guide” from YOMIURI ONLINE. The first analysis approach was to investigate these articles based on psychology, consumer behavior, and folkloristic theories. The second approach analyzed the gourmet articles with the three persuasion components in Aristotle’s Rhetoric: (1) ethos, (2) pathos, (3) logos. The goal of this thesis is using theories discussed above to compare and contrast articles obtained from “What Is Gourmet” and “The Best Restaurant Guide”, which have their own unique target consumers.
The first chapter illustrates the motive, goal, method, and scope of this thesis. The second chapter reviews Aristotle’s three persuasive techniques, definition of persuasion, and literatures on gourmet articles. The third chapter categorizes the two sources of articles and describes the characteristics of these articles on the basis of various theories. The fourth chapter compares and contrasts articles from the two sources by Aristotle’s Rhetoric. Lastly, the fifth chapter summarizes the results of analyses and future direction is proposed.
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