@article{8768127,
  abstract     = {{The 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.}},
  author       = {{Métairy, Justine}},
  issn         = {{0079-1636}},
  journal      = {{TRANSACTIONS OF THE PHILOLOGICAL SOCIETY}},
  keywords     = {{Linguistics and Language,Language and Linguistics,PARTICLE CONSTRUCTIONS,SECONDARY PREDICATION}},
  language     = {{eng}},
  number       = {{2}},
  pages        = {{246--275}},
  title        = {{Verb classes in the resultative construction in Germanic and Romance languages}},
  url          = {{http://doi.org/10.1111/1467-968x.12235}},
  volume       = {{120}},
  year         = {{2022}},
}

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