Lexical-semantic Analysis of Adjectives in Culinary Recipes in Russian Language

Abstract

This research is devoted to the study of the semantic and functional system of adjectives in the texts of culinary recipes, to identify the lexical-semantic features of the studied adjectives. From a result of the study, it was found that lexical-semantic groups of adjectives are highlighted in the texts of culinary recipes.

_________________________

¹ Lecturer, Russian Section, Department of Western Languages and Cultures, Faculty of Liberal Arts, Thammasat University

Email: ella_t4t@hotmail.com

* Manuscript received January 14, 2021; revised March 11, 2021  and accepted April 15, 2021

The lexical-semantic groups of qualitative adjectives contain sensory modality and are represented by the corresponding types of lexemes - synonymy, antonymy. Not all lexical-semantic groups of adjectives create synonymous, antonymic paradigms in the context of culinary recipes. Lexical-semantic groups of relative adjectives predominantly indicate the product from which the dish is prepared and are represented by hyponymy. Syntagmatic lexical relations of groups of adjectives are realized through external metonymy, predication.