The aim of this thesis is to describe how corpus-based Setswana dictionaries should be compiled. The challenge to the modern Setswana lexicographer is to compile very practical descriptive and user-friendly dictionaries. A detailed evaluation of existing Setswana dictionaries will be performed in terms of the macrostructural and microstructural aspects: <ul><li> Coverage of frequently used words. </li><li> Effective use of dictionary space. </li><li> Use of standard dictionary conventions. </li><li> Choice, ordering and composition of translation equivalent paradigms. </li></ul> The focus will be on material collection and corpus building. Informants will be used to compile an oral corpus of 100,000 tokens. All ethical requirements such as informed consent requirements (See Appendix 1) will be honoured. Since the text corpus is an organic corpus, thus not a designed corpus aimed at balance and representativeness, the oral corpus will be constructed in the same way i.e. only basic selection criteria: <ul><li> Mother tongue speakers of Setswana. </li><li> Adults (to be on a par with authors of the written sources in the text corpus). Age: ranging from 20-60 years. </li><li> Male and female. </li></ul> Critical analysis of all currently available Setswana dictionaries will be done with special reference to the dictionaries of Brown (1987) (SESD), Snyman, et al. (1990), Matumo (1993).(MSED), Kgasa (1976) (THAND) and Kgasa and Tsonope (1995).(THAN) In all these cases the strategy would be in terms of the theoretical criteria and best practices in terms of a broad theoretical survey of core aspects of dictionary compilation. Finally, the study will be concluded with an analysis of corpus integrity and stability of Setswana corpora based on the model introduced by Prinsloo and De Schryver (2001a). / Thesis (DLitt)--University of Pretoria, 2009. / African Languages / Unrestricted

Malope is a prolific Setswana linguist and narrative writer. His works of art are acclaimed by scholars such as Sebate (1992), Mashike (1988) and Shole (1997). Some of the books that appeared from Malope’s pen include Mmualebe (1982), Ithuteng Setswana (1991), Thutamedumopuo ya Setswana (1978) and Matlhoko, Matlhoko (1985). While Malope is acknowledged as a major Setswana novelist, short story writer and linguist, not much research has been carried out on the literary importance of his novel. A major contribution has been made by JWP Mashike (1991) through his excellent study on Malope’s short stories in his Master’s dissertation, Tshekatsheko ya dikgankhutshwe tsa ga RM Malope mo go Mmualebe (1988). Again, no research has been done on milieu in any literary work of Setswana, except for Sebate’s (1995) article: A region down to its dust: an examination of setting in Shole’s short stories. In his article, Sebate (1995) discusses the functionality of setting and action as well as setting and characterization with specific reference to JS Shole’s short stories. He looks at objects and words that provide a bigger picture of space, and at how setting normally portrays the prevailing emotional atmosphere. Although Sebate (1995) investigates setting, his examination is specifically concentrated on short stories. It is on the basis of this gap that the present study saw a dire need for a scientific study of milieu in Matlhoko, Matlhoko. In this dissertation, a critical analysis of milieu is undertaken with reference to Malope’s novel, Matlhoko, Matlhoko. Although Heese and Lawton (1988:139) view milieu as an important background against which the events of the novel occur, this stance is considered too general because its main concern is the background of events and not the milieu of contents and the milieu of plot. Kenny (1966:38) tries to solve this problem when he says: <ul> Setting is the element of fiction which reveals to the reader, the where and the when of events, the point in time and space at which events of the plot occur.</ul> This stance is supported by Mojalefa (1995: 22-45) where, in his investigation into content and plot, he demonstrates the difference between the two concepts. Mojalefa supports this distinction by explaining that the four elements of content - events, characters, time and milieu - differ when analysed from the perspective of the plot, because the content elements change to being symbolic if they are analysed in plot. This is the reason why the confusion or disagreement reigns in the definition of the milieu of content and the milieu of plot. The main aim of this dissertation, therefore, is to investigate the milieu of content and the milieu of plot with the objective of drawing a distinction between the two concepts. An investigation into these concepts is done with reference to Malope’s novel, Matlhoko, Matlhoko. The study follows an adapted narratological model of theorists such as Mojalefa (1995) and Groenewald (1991). In terms of this model, a literary text operates on three levels. These are content level, plot level and style level. The model is used in conjunction with Russian Formalism because it is accepted that narratology owes its origin to the Russian Formalists and that Formalism shares similar ideas regarding the notion that a work of art is arranged according to a specific form. The study considers the title of Matlhoko, Matlhoko as very important with regard to the content and plot levels because it links the events of the content coherently, and determines the relationship that exists between all the events. The study also considers theme as the most important component of plot, for it adds coherence to the events of the novel under investigation. The events in Matlhoko, Matlhoko are arranged and linked by means of specific techniques to highlight the author’s intention. Therefore, this dissertation adopts a method of describing and interpreting how milieu helps in the development of plot. In the process of doing so, the study also draws a distinction between the two concepts, ‘define’ and ‘interpret’ so that they are taken as synonyms. Literary terms are defined and events in the novel are interpreted. This method thus leads to a better understanding of milieu of content and milieu of plot as revealed through Matlhoko, Matlhoko. In order to do justice to a critical analysis of milieu in Malope’s novel, Matlhoko, Matlhoko, it is emphasized that a literary text is important, for it is a work of art. It is also determined that if a work of art is analysed with reference to milieu or two elements of content, namely, characters and events, cognizance should be given to the difference that exists between content milieu and plot milieu. Furthermore, milieu is examined as the time of events and place of events, giving greater understanding of how time and place influence actions of characters and direct the reader’s visual imagination. / Dissertation (MA)--University of Pretoria, 2008. / African Languages / unrestricted

Thesis (MA. (Translation Studies and Linguistics)) --University of Limpopo, 2014 / This research looks at the perceptions of parents and teachers about the learning and teaching of Setswana. It looks at Setswana not only as a subject but also as a first language that learners speak at home. It is said that learners have a negative attitude about learning their mother tongue, so this study aims at looking whether parents and teachers are indeed aware of this attitude o if there is an attitude at all. It also intend to indicate whether parents and teacher have a way of discouraging these learners about learning their mother tongues. Since English is seen as the most prestigious language parents may feel that their learners have to be competent in English or they will not achieve much or anything. As teachers teach the language that learners do not appreciate, how do they deal with discouraged learners? Most of all it plans to demonstrate and/or advice learners, parents and teachers about the importance of learning mother tongue in school especially now that they are in high school where by they are capable of making decision about what future path do they want to take. The research tools that are used are questionnaires and interviews. There is a selected number of parents and teachers that will participate. The teachers will answer questionnaires while parents will be interviewed. The data will be analyzed textually also with the help of the SPSS software. The data will be analyzed and interpreted as what they mean for the research and how they have helped that study as a whole and also how they can help further studies if there are any. This study aims to reach the department of education so that maybe they can be able to revise the curriculum of Setswana or maybe change the content. Most importantly it intends to show learners that mother tongue is not a dead end as they make it out to be. They may be as successful with language as they can be with other professions.

This PhD thesis is about the design of a Setswana corpus for lexicography. While various corpora have been compiled and a variety of corpora-based researches attempted in African languages, no effort has been made towards corpus design. Additionally, although extensive analysis of the Setswana language has been done by missionaries, grammarians and linguists since the 1800s, none of such research is in corpus design. Most research has been largely on the grammatical study of the language. The recent corpora research in African languages in general has been on the use of corpora for the compilation of dictionaries and little of it is in corpus design. Pioneers of this kind of corpora research in African languages are Prinsloo and De Schryver (1999), De Schryver and Prisloo (2000 and 2001) and Gouws and Prisloo (2005). Because of a lack of research in corpora design particularly in African languages, this thesis is an attempt at filling that gap, especially for Setswana. It is hoped that the finding of this study will inspire similar designs in other languages comparable to Setswana. We explore corpus design by focusing on measuring a variety of text types for lexical richness at comparable token points. The study explores the question of whether a corpus compiled for lexicography must comprise a variety of texts drawn from different text types or whether the quality of retrieved information for lexicographic purposes from a corpus comprising diverse text varieties could be equally extracted from a corpus with a single text type. This study therefore determines whether linguistic variability is crucial in corpus design for lexicography. / Thesis (PhD (African Languages))--University of Pretoria, 2008. / African Languages / unrestricted

Thesis (M.A. (African Languages))--North-West University, Potchefstroom Campus, 2009.

The aim of this study was to define a semiotics of poetry, to apply that semiotics to analyze seven poems by L.D. Raditladi and to determine how cultural elements are transformed in Raditladi's poems. The study comprises four chapters. The central problems, aims, central theoretical statement and method were outlined and motivated in the first chapter. The second chapter defined a theory of semiotics based on M. Riffaterre's views about the kinds of indirection in poetry and Y. Lotman's view of symbols. Chapter three analysed the indirection and the use of cultural symbols in seven poems from Raditladi's collection Sefalana sa menate (1984). The different variants of the central ideas of phrases (matrices) were traced in the poems. By using symbols and indirection, the poems do not so much express the ideas and emotions of the speaker and the hidden meanings behind the signs, but rather take the reader on fascinating journeys of meaning generation. The analysis of Raditladi's use of symbols revealed the cultural meaning of each poem. Raditladi's seven poems support the idea that symbols, images and indirection provide vital semiotic clues to a poem's significance. It was also shown that the speaker adopts different stances towards traditional Batswana cultural material, like irony, exaggeration, nostalgia and celebration. / Thesis (M.A. (African Languages))--North-West University, Potchefstroom Campus, 2009.

The aim of this study was to define a semiotics of poetry, to apply that semiotics to analyze seven poems by L.D. Raditladi and to determine how cultural elements are transformed in Raditladi's poems. The study comprises four chapters. The central problems, aims, central theoretical statement and method were outlined and motivated in the first chapter. The second chapter defined a theory of semiotics based on M. Riffaterre's views about the kinds of indirection in poetry and Y. Lotman's view of symbols. Chapter three analysed the indirection and the use of cultural symbols in seven poems from Raditladi's collection Sefalana sa menate (1984). The different variants of the central ideas of phrases (matrices) were traced in the poems. By using symbols and indirection, the poems do not so much express the ideas and emotions of the speaker and the hidden meanings behind the signs, but rather take the reader on fascinating journeys of meaning generation. The analysis of Raditladi's use of symbols revealed the cultural meaning of each poem. Raditladi's seven poems support the idea that symbols, images and indirection provide vital semiotic clues to a poem's significance. It was also shown that the speaker adopts different stances towards traditional Batswana cultural material, like irony, exaggeration, nostalgia and celebration. / Thesis (M.A. (African Languages))--North-West University, Potchefstroom Campus, 2009.

The main goal of this study is the development a strategic framework for the promotion of local cuisine in Botswana. This goal was achieved in five key objectives. Firstly the study set to review extant literature on tourists‟ cuisine experiences in general and in Botswana. An understanding of tourists‟ cuisine experiences is significant in paving the way for increased promotion in cuisine tourism, an alternative form of tourism that has remained relatively neglected in the country‟s tourism development efforts. Secondly the study sought to identify key Setswana cuisine that could be used for tourism purposes. Thirdly whilst previous studies examining food tourists‟ behaviour and tourists‟ experiences of local cuisine mainly investigated tourists‟ intentions to revisit and their intentions to experience local cuisine, this study sought to assess actual cuisine consumption behaviour of tourists. An understanding of consumption behaviour is important in the development and promotion of cuisine tourism products. The study reviews literature on theories of behaviour in order to identify factors of local cuisine consumption behaviour thus adding theoretical underpinning on theories of tourist experience in addressing the third objective. Fourthly, the study also set to analyse strategic tourism management literature concerning the development and promotion of local cuisine. In consideration of the promotional methods that are being used or could be used to promote cuisine, the study lastly concludes by designing a strategic framework for the tourism promotion of local cuisine and provides varied general recommendations and recommendations for future research as part of Objective Five. The framework that was developed in Chapter Six was therefore a culmination of the five key objectives. The framework is a unique approach in assessing both supply and demand perspectives of cuisine tourism promotion. A pragmatic approach to research philosophy is adopted because of its inherent advantages of dualism; since pragmatists use mixed methods research. A mixed methods research design is also selected for this study since quantitative and qualitative techniques were used in trying to understand the main goal of the overall study, that of devising a strategic framework for the promotion of local cuisine in Botswana. Four key research tools were used: an expert opinion survey, a food and beverage supervisor survey, a tourist (diner) survey and interviews with tourism and hospitality marketing officials in Gaborone. The expert opinion survey, administered as a semi-structured questionnaire, inter alia, used content from extant literature to identify key Setswana cuisine that could be used for tourism promotion. The food and beverage supervisor survey (face to face and interview administered) assessed the extent to which Setswana cuisine was promoted at the establishment and also identified cuisine that diners mostly preferred, amongst other things. The tourist (diner survey), mainly administered through a semi-structured questionnaire, was used to identify the main characteristics of diners within Gaborone‟s hotel and non-hotel restaurants, also identifying, inter alia, the main factors that predict these diners‟ Setswana cuisine consumption behaviour. In addition interviews held with tourism and hospitality marketing officials were used to assess promotion efforts nationwide and challenges associated with promoting Setswana cuisine. Some parts of the surveys were analysed qualitatively. In other parts, descriptive statistics, stepwise multiple regression, linear regression, independent t tests and analysis of variance (ANOVA) was used. This study has managed to identify 15 key cuisine types and eight additional cuisine types that have potential for tourism promotion, have association with national identity and are highly preferred by customers. Amongst these, seswaa (pound boiled beef) emerged as the number one cuisine attractor for the country. These cuisine types were incorporated in the strategic framework as cuisine that can be promoted at a larger scale to domestic and international tourists. Findings from the study also imply that diners visiting hotel and non-hotel restaurants in Gaborone were mainly day visitors. Their cuisine experiences are mainly secondary since their main motivations for dining were „fun and relaxation‟ and „meeting friends and family‟. These two motives are related to the generic travel motives and may not be specific to cuisine related travel. These two motives were also related to the main factors that predicted consumption behaviour, which were „arousal‟, „social others‟ and an „open culture‟ as analysed through stepwise multiple regression. Arousal is an emotional response associated with excitement. It was found to be the main predictor of Setswana cuisine consumption behaviour. This factor is likely to be more associated with the presence of „social others‟ such as friends and family. The three factors could be linked to Batswana‟s (since they were the majority of diners in the restaurants) style of living which emphasises on socialisation, togetherness and openness. Several challenges associated with the promotion of local cuisine were also noted. Amongst these, were language barriers, safety, health and hygiene considerations, aesthetic factors, supply irregularities, lack of market interest and cost considerations. However the study also identified the importance of the national tourism website, the hotel/restaurants websites, television and functions, events or festivals as key promotional tools that could be used in promoting local cuisine especially at domestic level. Additional measures such as increased supplier and tourist education and awareness; establishment of safety, hygiene and health standards; maintenance of consistent and appropriate levels of supply; maintenance of authenticity of Setswana cuisine and identification and introduction of cuisine promotion champions were identified. This study adds knowledge on cuisine experiences from a developing African country context. From a practical point of view, this study emphasises the promotion of key cuisine based on tourism potential, national identity and customer preference. The study is important in that it also aids awareness of cuisine products in the country that have potential for tourism promotion, based on their gastronomic image and preference by customers. The study is also important in that it presents information on an often neglected aspect of tourism marketing, the importance of the national tourism organisation and hotel/restaurant websites to the international tourist. In the global arena, the use of modern forms of marketing such as the online platform of marketing can never be over-emphasised. Theoretically the study accentuates the importance of the trio; tourism potential, national identity and customer preference as concepts whose link requires further understanding in influencing selection of key cuisine for promotion by destination marketers. From the study, it also emerged that an understanding of models based on the concurrent use and application of mixed methods forms of research especially in cuisine consumption studies is an area that should be advanced. An understanding of these models is important given the nature of the tourism product whose production and consumption is inseparable. Lastly it materialized from the study that a modified version of the Theory of Interpersonal Behaviour can be used to explain prediction in Setswana cuisine consumption behaviour. All this information was significantly used in the design of the strategic framework for the promotion of local cuisine in Chapter Six. / PhD (Tourism Management), North-West University, Potchefstroom Campus, 2015

The basic aim of this mini-dissertation is to apply the Levi-Straussian theory to the Setswana short story: 0 nkutlwe by R.M. Malope in order to determine the dynamism of binary oppositions in the structure of the story and relate these to the context of the Batswana community. The study is divided into four chapters. The objectives as well as the central problem are outlined and motivated in the first chapter. The second chapter deals with the theoretical concepts. An explanation of binary oppositions and a discussion of the Levi-Straussian theory with reference to the Tsimshian myth, The story of Asdiwal are provided. The third chapter concentrates on the structural analysis of 0 nkutlwe in the context of the Batswana community. The binary oppositions are identified in the essential aspects of the structure of the story on various levels (the geographic, economic, sociological and cosmological) according to LeviStrauss's theory. The theme of contrast between modern life and traditional life should not be misunderstood as an attack on modem life as such, but as an appeal to the Batswana community not to disregard their tradition. Chapter four is a summary of the main points of this study and conclusion. In 2:eneral it can be concluded that Levi-Strauss theory can be successfully applied to a reading of modem literature. / Thesis (MA (Tswana))--PU for CHE, 1998

The main goal of this study is the development a strategic framework for the promotion of local cuisine in Botswana. This goal was achieved in five key objectives. Firstly the study set to review extant literature on tourists‟ cuisine experiences in general and in Botswana. An understanding of tourists‟ cuisine experiences is significant in paving the way for increased promotion in cuisine tourism, an alternative form of tourism that has remained relatively neglected in the country‟s tourism development efforts. Secondly the study sought to identify key Setswana cuisine that could be used for tourism purposes. Thirdly whilst previous studies examining food tourists‟ behaviour and tourists‟ experiences of local cuisine mainly investigated tourists‟ intentions to revisit and their intentions to experience local cuisine, this study sought to assess actual cuisine consumption behaviour of tourists. An understanding of consumption behaviour is important in the development and promotion of cuisine tourism products. The study reviews literature on theories of behaviour in order to identify factors of local cuisine consumption behaviour thus adding theoretical underpinning on theories of tourist experience in addressing the third objective. Fourthly, the study also set to analyse strategic tourism management literature concerning the development and promotion of local cuisine. In consideration of the promotional methods that are being used or could be used to promote cuisine, the study lastly concludes by designing a strategic framework for the tourism promotion of local cuisine and provides varied general recommendations and recommendations for future research as part of Objective Five. The framework that was developed in Chapter Six was therefore a culmination of the five key objectives. The framework is a unique approach in assessing both supply and demand perspectives of cuisine tourism promotion. A pragmatic approach to research philosophy is adopted because of its inherent advantages of dualism; since pragmatists use mixed methods research. A mixed methods research design is also selected for this study since quantitative and qualitative techniques were used in trying to understand the main goal of the overall study, that of devising a strategic framework for the promotion of local cuisine in Botswana. Four key research tools were used: an expert opinion survey, a food and beverage supervisor survey, a tourist (diner) survey and interviews with tourism and hospitality marketing officials in Gaborone. The expert opinion survey, administered as a semi-structured questionnaire, inter alia, used content from extant literature to identify key Setswana cuisine that could be used for tourism promotion. The food and beverage supervisor survey (face to face and interview administered) assessed the extent to which Setswana cuisine was promoted at the establishment and also identified cuisine that diners mostly preferred, amongst other things. The tourist (diner survey), mainly administered through a semi-structured questionnaire, was used to identify the main characteristics of diners within Gaborone‟s hotel and non-hotel restaurants, also identifying, inter alia, the main factors that predict these diners‟ Setswana cuisine consumption behaviour. In addition interviews held with tourism and hospitality marketing officials were used to assess promotion efforts nationwide and challenges associated with promoting Setswana cuisine. Some parts of the surveys were analysed qualitatively. In other parts, descriptive statistics, stepwise multiple regression, linear regression, independent t tests and analysis of variance (ANOVA) was used. This study has managed to identify 15 key cuisine types and eight additional cuisine types that have potential for tourism promotion, have association with national identity and are highly preferred by customers. Amongst these, seswaa (pound boiled beef) emerged as the number one cuisine attractor for the country. These cuisine types were incorporated in the strategic framework as cuisine that can be promoted at a larger scale to domestic and international tourists. Findings from the study also imply that diners visiting hotel and non-hotel restaurants in Gaborone were mainly day visitors. Their cuisine experiences are mainly secondary since their main motivations for dining were „fun and relaxation‟ and „meeting friends and family‟. These two motives are related to the generic travel motives and may not be specific to cuisine related travel. These two motives were also related to the main factors that predicted consumption behaviour, which were „arousal‟, „social others‟ and an „open culture‟ as analysed through stepwise multiple regression. Arousal is an emotional response associated with excitement. It was found to be the main predictor of Setswana cuisine consumption behaviour. This factor is likely to be more associated with the presence of „social others‟ such as friends and family. The three factors could be linked to Batswana‟s (since they were the majority of diners in the restaurants) style of living which emphasises on socialisation, togetherness and openness. Several challenges associated with the promotion of local cuisine were also noted. Amongst these, were language barriers, safety, health and hygiene considerations, aesthetic factors, supply irregularities, lack of market interest and cost considerations. However the study also identified the importance of the national tourism website, the hotel/restaurants websites, television and functions, events or festivals as key promotional tools that could be used in promoting local cuisine especially at domestic level. Additional measures such as increased supplier and tourist education and awareness; establishment of safety, hygiene and health standards; maintenance of consistent and appropriate levels of supply; maintenance of authenticity of Setswana cuisine and identification and introduction of cuisine promotion champions were identified. This study adds knowledge on cuisine experiences from a developing African country context. From a practical point of view, this study emphasises the promotion of key cuisine based on tourism potential, national identity and customer preference. The study is important in that it also aids awareness of cuisine products in the country that have potential for tourism promotion, based on their gastronomic image and preference by customers. The study is also important in that it presents information on an often neglected aspect of tourism marketing, the importance of the national tourism organisation and hotel/restaurant websites to the international tourist. In the global arena, the use of modern forms of marketing such as the online platform of marketing can never be over-emphasised. Theoretically the study accentuates the importance of the trio; tourism potential, national identity and customer preference as concepts whose link requires further understanding in influencing selection of key cuisine for promotion by destination marketers. From the study, it also emerged that an understanding of models based on the concurrent use and application of mixed methods forms of research especially in cuisine consumption studies is an area that should be advanced. An understanding of these models is important given the nature of the tourism product whose production and consumption is inseparable. Lastly it materialized from the study that a modified version of the Theory of Interpersonal Behaviour can be used to explain prediction in Setswana cuisine consumption behaviour. All this information was significantly used in the design of the strategic framework for the promotion of local cuisine in Chapter Six. / PhD (Tourism Management), North-West University, Potchefstroom Campus, 2015