Author(s): Neli DÖMÖTÖRI

Title: TEMPORAL ASPECTS OF RESULTATIVE CONSTRUCTIONS IN BULGARIAN, ENGLISH AND HUNGARIAN COOKING RECIPES

Source: Sz. Simon, R. Brdar-Szabó, A. Tóthné Litovkina (eds.): 14th International Conference of J. Selye University. Language and Literacy Section. Conference Proceedings

ISBN: 978-80-8122-450-8

DOI: https://doi.org/10.36007/4508.2023.09

Publisher: J. Selye University, Komárno, Slovakia

PY, pages: 2023, 9-23

Published on-line: 2023

Language: en

Abstract: The current paper examines temporal aspects of resultative constructions in culinary recipes in three languages – Bulgarian, English and Hungarian. The qualitative analysis deals with both lexical content and grammatical structures from a cognitive linguistic perspective. The conclusion is that embodiment plays a crucial role in conceptualizing heat as well as change in shape, colour and consistency of a dish. Different perspectivization is experienced in the three languages. What unites them, however, is the conceptual metonymy COLOUR/ CONSISTENCY TYPICAL OF A STATE FOR THE STATE: duration of food preparation and the final state are two sides of the same phenomenon – they indicate the optimal stage that has to be achieved when cooking a meal.

Keywords: resultative constructions, culinary recipes, embodiment, perspectivization

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