Syntactical Organization of Statements with Chains of Tactile Adjectives in Polymodal Perception
https://doi.org/10.21603/2078-8975-2019-21-1-197-204
Abstract
The article deals with the syntactic organization of statements with chains of adjectives related to different modes of perception, namely: tactile adjectives and taste adjectives. Such groups of tactile adjectives as haptical, temperature, and hygrometric adjectives were investigated in the aspect of polymodality. Polymodality is manifested in the fact that while eating we feel the taste of the dish, as well as its temperature, softness, hardness, humidity, and other haptical and hygrometric characteristics. The research featured the syntactic organization of statements with two-element adjective chains. The research objective was to identify patterns in the arrangement of tactile adjectives in a chain of adjectives with taste adjectives. The article features some statistics of the use of certain chains of adjectives consisting of a tactile adjective and a taste adjective. A comparative analysis of various contexts of tactile adjectives and taste adjectives allowed the author to deduce some rules of their arrangement, namely: in the vast majority of cases, tactile adjectives (temperature and haptic) are on the first place in the chain, which indicates that touch is the dominant modality compared with taste. The arrangement of hygrometric adjectives in a chain with taste adjectives depends on the situation in which the process of perception takes place. The variation of the arrangement of adjectives in a chain is due to the subjectivity of perception and cognitive emphasis. When deriving grammar rules, it is necessary to take into account not only the regularities listed in the article, but also deviations from them.
About the Author
E. V. IvanovaRussian Federation
1, Karl Marx street, Irkutsk, Russia, 664003
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Review
For citations:
Ivanova E.V. Syntactical Organization of Statements with Chains of Tactile Adjectives in Polymodal Perception. The Bulletin of Kemerovo State University. 2019;21(1):197-204. (In Russ.) https://doi.org/10.21603/2078-8975-2019-21-1-197-204