Valgių ir gėrimų pavadinimai „Bendrinės lietuvių kalbos žodyne“

QUESTIONS OF LITHUANIAN LANGUAGE XL (1998) Vilija LAZAUSKAITĖ, Danutė SABALIAUSKAITĖ-LIUTKEVIČIENĖ Lithuanian Language Institute, Vilnius DESCRIPTIONS OF FOOD AND DRINKS Dictionary of the English Language In preparing the “Dictionary of the Common Lithuanian Language” (hereinafter — BZ), one of the most important sources will be the third edition of the “Dictionary of the Contemporary Lithuanian Language” (hereinafter — DZ?). This article discusses DZ? lexical semantic group of food and beverage names. Since BZ will focus on word selection and presentation of meanings, DZ? data are compared with the academic material of the Lithuanian Language Dictionary. The names of food and drinks are one of the most variable lexical semantic groups (this cannot be said, for example, about the names of relatives). Because the reality itself is constantly changing — some dishes are forgotten, no longer produced, others are invented or “imported”. Often together with the latter come their names that are not acceptable to the Lithuanian language system, e.g., chips, miusliai and so on. To replace such names, existing or completely new Lithuanian words are sought. The latter are not quickly established in real consumption, e.g. cereals, fish, etc. So, writing this article has to deal with another problem —to set in DZ? selection criteria for words that have not been included, but are known and used in the common language. DZ? found about 370 words, naming various foods and drinks. Most of them consist of its own vocabulary — many names are considered dialects or colloquial words (e.g., edesys), part consists of old borrowings established in real usage (e.g., tea), at least DZ? new borrowings, most often naming national dishes of other nations (e.g., guliošas). 1. The vocabulary not to be submitted to the Common Lithuanian Dictionary. Analyzing DZ? a list of words denoting various foods or drinks, it becomes clear that a certain part of the vocabulary is not suitable for the general language vocabulary. Perhaps most of the problems arise from the municipalities. They account for almost a fifth DZ? of the dishes found. Not always DZ? dialects are presented with appropriate notes: sometimes only with šnek., e.g., ėdis (2) šnek. ‘eats’, sometimes —without any indication, e.g., ūžkulas (1, 3?) “various fats, zatrinas, uzdaras’, žalibarščiai (1) “cold-breaded’. Of course, only a part of them will be included in the BF. DZ? existing dialects usually refer to dishes of ethnographic regions, e.g., kiuūikė (2) žem. “food of boiled and crushed potatoes with Peas’, žildinys (3°) tarm. “concentrated crushed hemp milk and a meal made from it’. The BZ should not include any dialects, but only those that can already be considered ethnonyms. Turint omeny, pirmiausia dėtina bendrinės kalbos leksika, tam tikrais atvejais nėbūtinybės akcentuoti žodžių priklausymo konkrečiai tarmei'. 205 when į BŽ ra Therefore, dialectal words, naming more widely known ethnographic dishes, which do not have more usual ir common language substitutes, should be provided only BZ as abbreviation su ethnogr., renouncing dialectal references dz., ryt., vak., Zem., tarm., e.g., kastinys ethnogr. “such a dish ir of the Žemaites made of (3°) beaten, filled sour cream", but pautiéné (2) dz. zr. kiauSiniené et al. When deciding how to present dialects and ethnonyms, naming various dishes or drinks in BZ, one should follow the principle of systematism, i.e. put the most common or at least known dishes names. In applying the proposed criteria for dialect selection (Lazauskaitė 1997: 14-15, 1998: 21-22), first of all, rare words used in a small dialect area, e.g. burgé (2) vak. ‘prasta sriuba, buza; 'Tiršta, nevykusi košė' (LKZ 1, Alk, Pzrl), image (2) žem. ‘bakery baked with quark or hemp milk; toks sklindis' (LKŽ V, S. Dauk, J, Ggr), kiūkis (2) vak. „susmekusi duona’ (LKŽ V, Jrb, Šk, SIv), laistytinis (1) tarm. “barley cake filled with fat" (LKŽ VII, Škn, Zins), mieZainis (2) Zem. ‘mieZinis pyragas, ragaisis’ (LKZ VIII, Brs, Skd), transl. (2) tarm. ‘storas bulvinis sklindis’ (LKZ XVIII, DZ, NdZ, Ad) etc. ir In the “General Dictionary of Lithuanian Language” it is necessary to dispense with words from dialects and scripts that have entered the DŽ* and the academic “Dictionary of Lithuanian Language” from the old scripts or other dictionaries and are almost not used in the current language (sometimes there are doubts whether they are known even in dialects), e.g., grūdiėnė (2) žem. “cooked grain meal’ (LKZ III, M.Valanč, DZ), buckwheat (2) “buckwheat cake’ (LKZ III, MZ, K), dripping (2) cul. ‘pyragaitis su laSiniais’ (LKZ VII, I, BZ 367, DZ, Žem), miltainé (2) "meal of flour (e.g. sweet)’ (LKZ VIII, DZ, trš), skinkis (2) vak. 1. ‘silpnas alus, gira’ (LKZ XII, O 442, C II 412, R 305, MZ 409, N, LsB 285, K, In, L, K. Donel, Vaizg), sviestinikas (2) ‘su sviestu kepta bandelė’ (LKZ XIV, Ser, NdŽ) etc. ir DZ? often one dish is named by several words, coming from different dialects. In such cases, only the most established, well-known names should remain. Let's compare five DZ? given names describing one or another kind of egg noodle: keptiėnė (2) see kiaušinienė (LKŽ V, Šn, Smn), kiaušiniėnė (2) 'fried egg meal', omlėtas (2) “plakta kiaušinienė, ppr. with flour and milk', pautiėnė (2) dz. see kiaušinienė (LKŽ IX, Dv, Mrc, Pb, Švnč, Srj, JD169, Jrk 130, Lp, Šlvn), plaktiéné (2) ‘plakta kiaušinienė' (LKŽ X, Krok). BZ of the mentioned names, next to the common language word kiausiniene, the adopted loan word omlėtas and Dzūkijos pautiėnė are to be given, because other žo-! K. Morkūnas (1997: 44) generally suggests that dialects that have not become more firmly established in the common language should be presented in the normative dictionary only with the acknowledgment tarm. 206 100 mg/ day. There are more similar cases in DZ}, e.g. bloodiéne (2) kul. “blood soup, bloody soup' (LKZ VI, MI), kruviéné (2) “blood soup' (LKZ VI, DZ, GK 1934, 84), jiiodikis (1) r. “blood soup cooked in souring” (LKZ IV, Dgl§). Based on the material of the academic Lithuanian language dictionary, we would think that "blood soup" would be enough to call the word bloody. The fact that the word has more common, commonly used substitutes is often evidenced by the reference see, e.g. gurgūtis (2) see kiaurutis, krekėsiai (2) see drebučiai 1, mūsų žr.putėsiai etc. (2) ir Attention should be paid to the variants of construction, which expand the vocabulary of the common language, but do not add anything to the lexical meaning pool*, e.g. pūdažalas (3*) ‘sauce’ and padažas (3%) ‘dish dressing, dressing- ’; smagus (2) see skanéstas, skaninis (3°) see skanéstas and skanumynas (1) “tasty meal, skanéstas’, skanėstas (2) “tasty meal, delicacy’, etc. We would think that in this case only sauce, delicacy and treat should remain in the dictionary. BZ should not contain unpresentable words (DZ? they are usually marked with reference ntk.) with common, widely used substitutes, e.g. rulėtas (2) ntk. = vyniotinis, slizikas (2) ntk. = prėskutis,sosiska (2) ntk. = deSrele, livkras (2) see glajus, etc. It is noticeable that the previously frequently used words buljonas, kugelis and vinegrétas are being replaced by the universally known substitutes jį (broth), (potato) platštainis and mišrainė. Therefore, it should be considered whether the first three should be included in the Common Lithuanian Dictionary. There is no doubt that children- ’s words should be abandoned, such as niūnė (2) ‘twona (in childrenir 's language)' etc. One more thing should be noted: polysemantic words, not all of whose DZ are known in real use? values, e.g. niioviros dgs. (1) 1. ‘which rises to the surface by boiling, foam of impurities’, 2. ‘boiling sediments adhering to the vessel wallliy’, 3. Zr. novārījums and plg. novārījums (1) ‘likvids, kurā kaut kas vārās: Mēso novārījums (buljons)’. According to the material of the academic Lithuanian language dictionary, the third meaning of the word decoction is not recorded in dialects at all, so it probably should not be provided in the BZ. 2. Definitions of values. Pulling DZ? material according to individual lexical semantic groups, there are many inconsistencies, which are unavoidable when the dictionary is written on the alphabetical principle. In a BZ, which will be written and edited systematically, such things should not be. This is especially true of definitions. The meanings of words forming separate lexical semantic groups should be interpreted by certain stencil formulas (Paulauskas 1974: 47). When analyzing the definitions of food and beverage names given in DG3, several things fall into the eye that should be avoided in the BG. ? For more information, see. 1979: 77–80. 207 2.1. It is often the case that the name of a meal is interpreted in one word (or redirected į jį link see) or several synonyms, the latter again in the — same word, the exact meaning of the o explanatory word is not so clear, e.g. ir (3") 2.See sauce, sauce (3?) ‘food colouring, pamirkalas’, pamirkalas (3*") ‘padažas, mirkalas’, mitkalas (3°) “fat su flour, milk, etc. ir padažas, dažinys'. 2.2 Another problem in explaining the names of foods and drinks (and, by the way, all other words) is the so-called double references, e.g. buiza (4) Zr.buza,- buza (4)see pliurza 2;teslainis (2) 2.see.sushi sushi 2, (2) 2.see drying ir and so on. 2.3. In the BG, special attention should be paid to the precise meaning of the defining words (which should be common in common language) so as to avoid ambiguities, e.g. barley (2) ‘meat cake, tasty’, pie (2) ‘fine flour baking’, tasty (2) ‘rough wheat or barley flour bread’ (DZ?). Thus, mieziénis would be “*smalkiy and coarse wheat or barley flour baking’. E.g. dar varškėtis (2) ‘cake or pie with quark’, pyragditis (1) 2. tarm. ‘virtinis, didzkukulis’, virtinis (2) ‘grate potato or dough dumpling with jdaru’ (DZ?). Thus, varskétis would be ‘*virtinis, didzkukulis or virtinis (which is didzkukulis or dough dumpling) with quark’. Some definitions simply need to be clarified, e.g. big-butt (1) DZ? referred to as a ‘large round dumpling, ppr. with meat or cottage cheese filling', but dumplings are not only made of potatoes, but also of flour, meat, fish, so in this case it is necessary to specify what the dumpling is made of. 2.4. Frequently DZ? in defining meals, the word meal is perhaps somewhat abused where more precise explanations are needed, e.g. grated (2) “grated potato meal” (which one — pancake, flatbread or porridge- ?); tarkiėnė (2) ‘grate mashed potatoes or meal’, (but meal is also mashed potatoes); floury (2) “meal of flour' (that is how one can call bread, pancake). ir ir When analyzing the lexical semantic groups of words in DG3, one common problem is observed — the choice of different ways of interpreting meanings in analogous cases. This also applies to the lexical semantic group of food and drink, cf. I (a) decoction (1) see II (a) padazalas (3*) III (a and b in one decoction in the article ‘padazas’) (b) decoction (1) b) sausas (3°) uzmaisalas (3%), ‘liquid, in which ‘valgio dazinys, uzmaisas (1) kažkas suverda’ pamirkalas’ ‘bread mixture, flour mixture’ In this case DZ? The use of descriptive-descriptive, synonymous and reference ways of interpretation of meanings varies. BZ will undoubtedly remain only part of DZ? Therefore, it is necessary to consider which way of presenting the meanings of words should be used next to the defining-- descriptive. One thing is clear, that at least the variants of the same type of action should be presented in the dictionary in the same way (this will be discussed later). 208 The definition structure — should be consistent when using the descriptive interpretation method. DZ? often similar things are interpreted differently, e.g., squirt (3?) ‘grūsta košė (meal of iš semolina, oatmeal, peas, potatoes, etc.), ir šiupinys), šiupinys (3°) “porridge made iš from peas, ir bean potatoes or rye flour, meat, etc. ' ; ir ear (2) ‘narstytas tešlainis, narsliukas, zagarelis’, žagarčlis (2) ‘sausas, plonas, riebaluose virtas tešlainis, auselé’; sreb. mink. (3°) ‘sriuba, géralas’, šleipalas šnek. (3?) ‘kas šlerpiama, srébalas’; vodka (2) strong intoxicating iš beverage ir spirit water’, cognac (2) “a spirit made from grapes”, infused iš (2) ‘a sweet alcoholic beverage made from iš fruit ir berry juice infused with spirit’ ir etc. Rasant BZ, apparently, should deal with descriptive — explanatory ir reference ways of interpretation of meanings. Synonymic interpretatiiš on should be abandoned altogether, since synonyms are usually not identical, they have additional nuances of meaning that the explanatory word may not have. Synonyms for some words could be given at the end of the explanation, after the semicolon, indicating in the introduction of the BZ that what is the semicolon is not included in the explanation of the meaning. In po figurative į interpretation DZ? the meaning of a word is not interpreted, but refers to the same meaning of another word or to the word from which it is made. In fact, a reference interpretation is useful for several reasons. First, if necessary, it can show the uneven penetration of synonymous words in common language, e.g., narsliūkas (2) Zr. auselé 2 ir pan. Secondly, this way is convenient to submit to DZ? not included, but known and used names of dishes, e.g. kūčiūkas (2) Zr.préskutis, etc. Thirdly, this can solve the problem of terms, stylistic and other references —the reference see shows that synonymous words are the same in terms of style or terms, e.g. gurgūtis (2) 2. see kiaurutis and cf. kiaurūtis (2) kul. “per rėtį or kt. twisted dumpling” and so on. Fourthly, in most cases, the dictionary can avoid repeating the same or similar interpretation formulation, e.g., delicacy (2) “tasty meal, delicacy', delicacy (1) “tasty meal, delicacy' and e.g., delicious (2) ‘delicious’, delicacy (1) ‘delicacy' ir etc. 3. Submission of articles. DZ? some names (specifically soups) are not given in a separate article but at the end of the articles of the respective words, cf. kale (2) 1. bot. ‘food and feed vegetable of the cruciferous family (Brassica oleracea)’, 2. ‘guze’. A Kiškio (zuikio) k. (kiškiakopūstis). Sea ~ai (algae laminarijos); cabbage dgs. (2) ‘cut stumps or leaves of this vegetable; soup of them, sauerkraut'; sorrel (2), sorrel (1) bot. ‘wild and cultivated edible, medicinal plant, weed (Rumex) of the sorrel family’; sorrel dgs. (2) “the leaves of this plant or the soup of jy’. For example, another DZ of this type of soup? presentation: grain (2) 1. ppr. dgs. ‘nugriistas grūdas (ppr. susmulkintas)’, 2. prk. ‘smalkus grāša vai ko citu gabalélis’, 3. p. ‘truputis’, 4. dgs. ‘nugrusty grūdų sriuba’; burritos dgs. (2) 1. ‘beetroot soup’, 2. ‘rauginti burokėliai su rūgštymu’; burdkai dgs. (2) see spreads. So we have 209 trejopa analogous titles presentat1) ion: at the end of the article (kopiistai, rūgštynės), 2) as one of the meanings (krudpos) and 3) raised in a separate article (barščiai, burokai). We would consider the third option to be the most appropriate. After all, these words are plurals that have long acquired specific ir meanings. All of the above mentioned soup names are listed as separate articles in the academic Lithuanian Language Dictionary. This type of wording at the end of the article is also faulty because it combines two meanings (in this case, the leaves of the plant and the soup itself). 4. Certificates speaking, reading, culture 4.1. Stylistic description of meals in DZ? two certificates are used —menk. and speak. The first is used with words with a derogatory connotation (there are only four such cases in the lexical semantic group of foods), e.g., ėdalas (3°) menk. “bad meal”, édesys (3°) menk.‘food, meal’, etc., the second indicates that the word belongs to the $non-language (with the note of speaker DZ? thirteen names are given), e.g., plurpalas (3?) šnek. 1. “bad soup; bad drink", pluūrza šnek.(1) "bad, liquid food', etc. But DZ? there are cases where neither of the two statements is used when presenting stylistically connoted words, e.g. kepaišis (2) "badly baked cake or bread", gerralas (3°) "bad drink" and so on. Almost always, when interpreting the meanings of such words, the same words are used, bad, unsuccessful, etc., indicating a stylistic shade. In similar cases, perhaps, the most commonly used word is menk., which differs from the abbreviation šnek. by having an evaluative aspect (in other words, a negative connotation), e.g., mitalas (3?) ‘penis, ėdalas; bad food", pramitalas (3*) “food, meal' (note the illustrative sentence: Any kind of pramital can be made, and it's good) and cf. naminė (2) šnek. ‘namy work vodka' and so on. When analyzing stylistically connoted dialectal vocabulary, the question arises as to which evidence, i.e. stylistic or dialectal, should be used when presenting dialects describing poor dishes, e.g. skiūikis (2) vak. 1. ‘silpnas alus, gira’, 2. ‘bad soup’, etc. In cases where the dialect does not have more common substitutes in the common language, it is probably better to provide evidence of the dialect by renouncing dialectal references. 4.2. The preparation of the BS requires the refinement of the certificate. use. DZ? The introduction (p. XIV) states that the terms of specific fields are distinguished by certain signs indicating their scope of use, e.g., agr. —agronomic, bot. —botanical, etc. The certificate is a bullet. indicates that the term belongs to the culinary field. * Discussing certificates kul. the motives of consumption (or non-consumption), the principle of systemicity should be applied first. As already mentioned, often DZ? meals are explained in a defining-- descriptive way, supplemented by synonyms. This is usually interpreted as a word marked with a mark kul., e.g., ušička (2) kul. ‘narstytas tešlainis, narsliukas, Zagarélis’, knedle (2) kul. ‘virtinis su minkšto mėsos įdaru, mėsėtis', etc. But the members of the synonymous interpretation are not always provided with 3 Culinary DZ? defined as the art of cooking. 210 the above-mentioned certificate, although it refers to the same product, e.g. pasta (2) 1. “such sweet dough baking' and cf. žagarėlis (2) 2. kul. “dry, thin, cooked in fat dough, auselė' and so on. In fact, because of the abbreviation kul. use in similar cases should not be in doubt. However, it is necessary to determine whether words with the same meaning are equally known and used in common language, for example, dumpling and meat. In such cases, when the words have entered the common language unevenly, it is first necessary to consider which interpretation of the meanings is more appropriate — indicative or synonymous. In fact, the structure of the BD should be arranged in such a way that the dictionary user would not have any doubt that the reference see means the application of stylistic, terminological, etc. marks not only to the main word, but also to the target word, e.g., didžkukulis (1) kul. ‘big round dumpling, ppr. su mėsos ar varškės idaru’ and cf. cepelinas (2) 2. see didžkukulis and so on. In this case DZ? it is clearly shown that the word cepelinas also refers to the culinary field, although the term is marked kul. only with the word bigcock. Thus, the word mėsėtis BŽ should not be presented in a synonymous way (méstis (2) “dumpling”), but in a reference way (méstis (2) see dumpling- ). This would draw attention to two things. First, that the two words are not equally established in common language- ," second, that the term confirmation kul., given in the definition of the word dumpling, applies to the word mėsėtis. 5. Selection of new terms. DZ? the lexical semantic group of food and drinks must be supplemented with names of new realities. When dealing with the question of the usefulness of words designating new dishes in BG, the problem of their selection is first of all faced. The main criteria for the selection of new vocabulary are the following: the suitability of the word for the common language system and its establishment in actual use. When preparing a BZ, it is necessary to decide on the principles of word selection — to determine the ratio of borrowed and common language vocabulary. After all, most of the borrowed words should not be included in the dictionary of common language, but in the dictionary of international words, e.g., kryusonas, ragū, etc. However, in cases where we do not have an identical or closely related common language word for a common meal, we should use borrowings. First of all, this applies to national dishes of other nations or food products that were not previously available in Lithuania, such as beliušas, bifilinas, čenuchas, yogurt, kibinas, pizza, spaghetti, etc. These words are to be presented as other borrowed words of the same lexical level, which have already been adopted in the common language, e.g. čeburėkas, guliošas, etc. The BZ also includes widely used common-language borrowed terms, naming specific dishes (mostly various meat dishes), e.g. befstrogenas ‘dish of beef, sliced into strips, fried and stewed’, kvadratėtas ‘oblong-shaped beef steak’, servelūtas ‘smoked sausage made of minced meat (beef or pork)’, etc. * In general, the word mėsėtis is more considered a term of special literature. 211 The names of some alcoholic beverages that have long established themselves in common language are presented BŽ from the point of view of systematics, be e.g., DZ? cognac, whisky, etc. ir also necessary breAdis, gin and so ir on. Regarding the application of the prevalence criterion for words, the following should be noted: į DZ? the already mentioned word kūčiūkas, which is widely used in dialects and increasingly prevailing in common language, is not presented. A. Šiupienienė (1998: 63) refers to it as a ir correct pronoun. The BG should include the names of flour-based baked goods that define them in terms of shape, e.g. strip, basket, straw, ring, etc. (taking into account that DG3 already includes ear, braid, plate, horn, riestainis, etc.). The BG should certainly include substitutes for newly introduced borrowed terms that are not present in the common language, e.g. sausage, grain, hamburger, cheese, fish, etc. This would prevent the use and spread of language errors, accelerate the adoption of the norms provided by linguists in real use. Especially in BZ, we need to provide novelties, naming long-established realities, e.g., lollipop (2) ‘Sucking candy, ppr. with a stick’ and others. When finding BZ should pay attention to DZ? the addition of new meanings to the present words, in other words, the possibilities of expanding the semantic field of words. In fact, there are words that, in addition to the usual terms in common language, also designate new ones, for example, bandėlė is currently understood not only as “small cake baking”. A bun is also called a small round shape of grated potatoes without filling, as well as boiled potato baked without filling. The same is true of the word ragelis, which now means not only a pie with curved ends, but also a small baked potato with meat filling. Appendix DŽ* NAME OF FOOD AND DRINKS NOT INCLUDED IN THE “COMMON LITHUANIAN LANGUAGE DICTIONARY” We would like to point out that most of the words in this list BGs are not added only because of the specificity of the dictionary, but this does not mean that they are proposed to be abandoned in general (except in cases where the word is considered a language error, e.g., kakūo, liūkras, sližikas, etc.). Some of these words might be useful for naming new dishes or finding better substitutes for already existing names, e.g. barley, tąsiūkas, marmalade, etc. (The meanings marked with an asterisk are not proposed to be abandoned, they are presented here to clarify the non-assignable meaning of BZ). 212 2 Overall ||is, dkt. —ė (2) 1. cool. (1) *1.pribrendusiy pod of beans or peas 2. meal of cooked such pods burgė vak. (2) 2. poor soup, buza; thick, unsuccessful porridge (2) beetroot breakfast beetroot mixture čirškal||as (3°) 3.roasted bacon 4.sparkling drink shake meat (1) meat eater (2) 2nd edn. ed. by D.W. (3*) 2. žem.valgis, food delicacy (1) 2. gardėsis 2 gėrj|is (2) drink, beverage buckwheat (2) buckwheat porridge grudiéné žem. (2) cooked grain meal grūtinė (2) *1. large barley grains, kruštienė 2. soup of such grains gurgūtis (2) 2. Zrspirgas iSsukos dgs. (1) Zrspirgas iSsukos dgs. (1) 2. Zrpasukos iSsunkos dgs. (1) 1. what is exhausted, hard black (1) 1. morning blood soup, cooked in sour milk cocoa nkt. dkt., ntk. =cocoa kanapiéné (2) meal of hemp grains, hemp porridge lipén|é (2) 1. Zem.kepsnys ropésis (2) ethnogr. baked, hard Easter egg to beat for muffins kėp||is (2) zem. bread baked with cottage cheese or hemp milk; such a smooth cooking (2) ZrkiaulSiniene kiukis (2) Box 2. suzmekusi bread shank (2) žem. dish of boiled and steamed potatoes with peas kliurkė (2) vak. 2. poor soup, crumbly bloody kul. (2) soup of blood, bloody soup (2) tarm. *1. barley grains 2. their soup kruviéné (2) soup of blood conductive dgs. (1) box. leistiniai irrigation (1) tarm. barley buttered cake liūkras (2) kul. Zrglajus maisaliéné (2), maisalyné (2) 1. a meal prepared from various products 1 barley (2) žem. barley cake, 1 miezién ||is (2) ryt. barley cake, ruffled 213