Abstract
AbstractThe present paper consists of a contrastive corpus‐based study of the (analytical) Resultative Construction (henceforth, RC) in culinary contexts (e.g. cut thin, whisk to a foam, roll into a ball). Four languages are investigated: two Germanic (i.e. Dutch and English) and two Romance languages (i.e. French and Spanish). Based on a sample of 1000 occurrences of the RC (by language) retrieved from our home‐made comparable corpus of cooking recipes, this study shows that: (i) both ‘strong’ (i.e. aspect‐shifting) and ‘weak’ (i.e. non‐aspect‐shifting) RCs are possible in the four languages studied (Washio 1997) – although the latter is said to be the only pattern available in Romance (Fontanals 2000; Mateu 2012; Bigolin & Ausensi 2021); (ii) a greater diversity of verbs occurs in the RC in Dutch and English, which suggests that the construction is still more productive in Germanic languages, even in culinary contexts; and (iii) in Romance, the productivity of the verb slot in the RC depends to a large degree on whether the resultative predicate can be encoded by a prepositional phrase.
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