การวิจัยถอดบทเรียนหลักการเขียนบทสื่อเสียงบรรยายภาพรายการอาหารทางโทรทัศน์เพื่อผู้พิการทางการเห็น

Abstract

                   Lesson learnt from audio describing Thai cooking television programme was conducted on two objectives: firstly,to study the audio description production by Thammasat university team and secondly, to analyze and understand basic principles of audio describing Thai cooking television programme. Regarding the first objective, daa were collected using two qualitative research approaches: in-depth interviews with seven audio description team members who were describers, voice talents and editors; and a researcher’s observation on audio description production.  
                   The production of audio description had three steps: pre-pro-duction, production, and post-production. There are six main activities supporting audio description production of the Thai cooking programme as follows. First, the process started with new staff training, providing them with basic audio description knowledge. Secondly, describers, voice talents and editors informally met to exchange ideas on audio description production. Thirdly, a formal meeting was held among representatives from television stations, content providers, media regulators, visual impairment organisation and the audio description team to get outsiders’ feedback. Fourthly, the describers participated and observed in activities related to people with visual impairment, which helped them understand more how people with visual impairment decode and interpret messages. Fifthly, describers and voice talents sometimes conduct training for students. This helps describers review their knowledge and understanding on audio description concept before sharing it. The last activity was a small group discussion among the NBTC, the Thailand Association of the Blind, and Thammasat University to evaluate an overall outcome of audio description production in the first-yeartrial project. For the second objective, a textual analysis approach is used to analyse and understand basic principles of audio describing Thai cooking television programme. Using a corpus of 52 scripts, researcher studied writing patterns, content selection and prioritisation. Three scripts of three different describers who joined in the first-yeartrial project were purposively selected to study language usage.
                  Regarding the content, research is intrigued by four basic points of audio describing Thai cooking television programme. (1) What are the key elements that need to be described (for example, action of cooking food, ingredients and the cooked dish)? (2) What are the key elements that don’t need to be described (for example, something that a chef mentioned before)? (3) What are not key elements but need to be described (for example, an anonymous sound that arouses curiosity)? (4) What are not key elements that do not need to be described (for example, make up and costume of a chef)?