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Boring as hell: a corpus study of intensifying post-modification of predicative adjectives in the ‘ADJ as NOUN’ frame

100%
Emmer J.
Linguistica Pragensia
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2020
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vol. 30
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issue 2
127-137
EN
This paper presents a phenomenon that has attracted little attention despite being relatively frequent and very productive in spoken language. The aim of this study is to prove that the ‘ADJ as NOUN’ frame, which is commonly used to form comparative phrases and similes, is also employed to intensify the meaning of predicative adjectives in both English and Czech but without the element of comparison. This study analyses data from two spoken corpora; the Spoken BNC2014 for English, and ČNK — ORAL_v1 for Czech. The corpus data serve as evidence confirming the existence of this pattern as a distinct entity with its own functions alongside being used in comparisons and similes. The results further show that both languages display semantic incongruence between the adjectives and nouns co-occurring in this structure. However, each language uses nominal elements from different lexical fields. Finally, the paper discusses potential issues of interpretation and the general motivation behind the usage of intensifying post-modification.
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Noun Phrase Modification in Middle English Culinary and Medical Recipes

86%
Bator M., Sylwanowicz M.
Academic Journal of Modern Philology
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2020
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vol. 10
39-55
EN
Although noun phrase modification and its evolution in early English writings have been the subject of many scholarly discussions, none of them has compared the use of noun phrases in the same text-type (= recipes) directed at different audiences. Thus, the present paper investigates the use of noun phrase modifiers in Middle English culinary and medical recipes. The study explores possible conditioning factors which may have influenced the use of pre- and post-modifiers in the two types of instructions written in the 14th and 15th centuries. Among others, the following questions will be considered: (i) which modification patterns prevailed in the examined material? (ii) was there any link between the type of the instruction and the choice of modifiers? (iii) did the modification patterns change over time? The corpus for the analysis consists of almost 2,300 recipes, which encompasses culinary and medical samples of approximately equal length.
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