Daily Archives: January 24, 2013

A Word Taster’s Companion: The consonant line

Today: the seventh installment of my how-to guide for word tasting, A Word Taster’s Companion.

The consonant line

If vowels are the blood of words, consonants are the bones. And while vowels are in a circle in the mouth, consonants are in a line, because they’re made by contact – or very close constriction – between the tongue and the palate, or the lips with or without the teeth.

Start by getting just a basic sense of what your tongue is doing. Move the tip of your tongue slowly from “th” (as in “thin”) to “s” to “sh,” then back forward. Now do the same but with voice: “th” as in “this,” “z,” “zh.” And back.

Now let’s go just a little crazier: saying “l” (as in “let”), make the same range of movement with your tongue tip. Does it tickle? Oh good.

What you’re doing when you do that is running your tongue tip between the back of your teeth and the back of your alveolar ridge – alveolar comes from the Greek for “wind.” Behind it is the hard palate. Keep curling your tongue farther back if you can and you’ll get to the soft palate, also known as the velum. This is where, with the back of your tongue, you say the final sounds in long, log, and lock. All the consonants in English are articulated somewhere in the line between there and the teeth and lips. (OK, except for [h]. And also the glottal stop, but that’s not a separate phoneme.) Some other languages go farther back.

Consonants may be linear, but they have several ways they can be made, so there are more of them. Linguists classify them by voice, place, and manner. The manner – the type of movement made – is what really makes them interesting. All good word tasters must mind their manners, and in the next six sections I will tell you the manners to mind.

First: Stop! What are you doing?