Conjunctive Cohesion in Authentic Thai Cuisine Book

Abstract

This research has 2 purposes: 1) to classify the types of conjunctive cohesion in authentic Thai cuisine book, and 2) to analyze the frequency of conjunctive cohesion in Authentic Thai Cuisine Book. The language data collected for the study derived from authentic Thai cuisine book. The statistical analysis was done by using percentage and mean. The results of the study show that conjunctive cohesion can be classified into 16 types which were ranked from high to low as follows: time (28.89%), addition (16.00%), places (14.96%), reference (8.59%), procedure (6.96%), instrument (6.67), cause (5.78%), coordination (4.59%), origin (2.81%), choice (2.07%), possession (0.89%), example (0.89%), comparison (0.30%), introduction (0.30%), result (0.15%), and exception (0.15%). Regarding the results, conjunctive cohesion found in Authentic Thai Cuisine Book tended to be time, addition, and places respectively in order to assist readers to understand and follow cooking step by step.