LIETUVIŲ KALBOTYROS KLAUSIMAI XL (1998)

Vilija LAZAUSKAITĖ, Danutė SABALIAUSKAITĖ-LIUTKEVIČIENĖ

Institute of the Lithuanian Language, Vilnius

NAMES OF DISHES AND DRINKS IN THE DICTIONARY OF THE LITHUANIAN STANDARD LANGUAGE

In preparing the Dictionary of the Lithuanian Standard Language (hereafter BŽ), one of its most important sources will be the third edition of the Dictionary of Contemporary Lithuanian (hereafter DŽ³). This article discusses the lexical-semantic group of names for dishes and drinks presented in DŽ³. Since BŽ will devote considerable attention to word selection and the presentation of meanings, the data in DŽ³ are compared with material from the academic Dictionary of the Lithuanian Language.

Names of dishes and drinks form one of the most variable lexical-semantic groups (the same cannot be said, for example, of terms for kinship). This is because the things themselves are constantly changing: some dishes are forgotten and no longer made, while others are invented or “imported.” Often, along with the latter come names that are unacceptable within the Lithuanian language system, e.g., čipsai, miusliai, etc. Existing Lithuanian words or entirely new ones are sought to replace such names. The latter take hold in actual usage only slowly, e.g., javai̇nis, žuvainis, etc. Thus, writing this article entails addressing another problem: establishing criteria for selecting words that are absent from DŽ³ but are known and used in the standard language.

DŽ³ lists about 370 words denoting various dishes and drinks. Most of them are native vocabulary: many names are considered dialectal or colloquial words (e.g., ėdesys); some are old loanwords established in actual usage (e.g., arbatà); DŽ³ contains the fewest recent loanwords, most of which name the national dishes of other peoples (e.g., guliašas).

1. Vocabulary not recommended for the “Dictionary of the Lithuanian Standard Language.”

An analysis of the list of words in DŽ³ denoting various dishes or drinks shows that some of the vocabulary is not suitable for a dictionary of the standard language.

The greatest number of problems probably arises with dialectisms. They make up almost one fifth of the names of dishes found in DŽ³. DŽ³ does not always mark dialect words with the appropriate labels: sometimes they are marked only as colloq., e.g., ėdis (2) colloq. ‘food’; at other times they are given no indication at all, e.g., užkulas (1, 3^b) ‘various fats, a thickened mixture, a closed pie’, žalibarščiai (1) ‘cold beet soup’. Only some of these will, of course, be included in BŽ. The dialect words found in DŽ³ most often refer to dishes from ethnographic regions, e.g., kiunkė (2) Samogitian ‘a dish made from boiled and mashed potatoes with peas’, žildinys (3^b) dial. ‘curdled hemp-seed milk and a dish made from it’. BŽ should include not just dialect words, but only those that can already be regarded as ethnographic terms. Bearing in mind,

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Since the BŽ primarily includes the vocabulary of the standard language, there is no need in certain cases to emphasize that words belong to a particular dialect¹. Therefore, dialect words denoting ethnographic dishes that are more widely known and have no more usual standard-language equivalents should be included in the BŽ only with the abbreviation etnogr., dispensing with dialect labels dz., ryt., vak., žem., and tarm.; for example, kastinys (3b) etnogr. ‘a Samogitian dish made from whipped heated sour cream’, but pautienė (2) dz. see kiaušinienė, etc. In deciding how to include dialect words and ethnographic terms denoting various foods or drinks in the BŽ, one should follow the principle of systematicity, that is, include the names of the most widespread or at least well-known dishes.

Taikant siūlomus tarmybių atrankos kriterijus (Lazauskaitė 1997: 14–15, 1998: 21–22), pirmiausia reikėtų atsisakyti retų, nedideliame tarmės plote vartojamų žodžių, pvz., burgė (2) vak. ‘prasta sriuba, buza; tiršta, nevykusi košė’ (LKŽ I, Alk, Pžrl), kėpis (2) žem. ‘su varške ar kanapių pienu iškeptas kepinys; toks sklindis’ (LKŽ V, S. Dauk, J, Ggr), kiūkis (2) vak. ‘suzmekusi duona’ (LKŽ V, Jrb, Šk, Slv), laistytinis (1) tarm. ‘miezinis taukais apipiltas pyragaitis’ (LKŽ VII, Škn, Žlns), miežainis (2) žem. ‘miežinis pyragas, ragaišis’ (LKŽ VIII, Brs, Skd), verstinis (2) tarm. ‘storas bulvinis sklindis’ (LKŽ XVIII, DŽ, NdŽ, Ad) ir kt.

The “Dictionary of the Standard Lithuanian Language” should exclude dialect words and words from written sources that entered DŽ³ and the academic “Dictionary of the Lithuanian Language” from old writings or other dictionaries, and that are almost never used in contemporary language (sometimes it is doubtful whether they are even known in dialects), for example, grūdiene (2) žem. ‘a dish of boiled grains’ (LKŽ III, M. Valanč, DŽ), grikainė (2) ‘buckwheat porridge’ (LKŽ III, MŽ, K), lašinėtis (2) kul. ‘a small pastry with bacon’ (LKŽ VII, I, BŽ 367, DŽ, Žem), miltainė (2) ‘a flour dish (usually sweet)’ (LKŽ VIII, DŽ, trš), skinkis (2) vak. 1. ‘weak beer, kvass’ (LKŽ XII, Q 442, C II 412, R 305, MŽ 409, N, LsB 285, K, Jn, L, K. Donel, Vaižg), sviestiniukas (2) ‘a bun baked with butter’ (LKŽ XIV, Ser, NdŽ), and so on.

In DŽ³, a single dish is often named by several words originating in different dialects. In such cases, only the most established, familiar names should remain in the BŽ. Let us compare five names given in DŽ³ for one kind or another of scrambled eggs: keptienė (2) see kiaušinienė (LKŽ V, Šn, Smn), kiaušinienė (2) ‘a dish of fried eggs’, omlėtas (2) ‘beaten eggs, usually with flour and milk’, pautienė (2) dz. see kiaušinienė (LKŽ IX, Dv, Mrc, Pb, Švnč, Srj, JD169, Jrk 130, Lp, Šlvn), plaktienė (2) ‘beaten eggs’ (LKŽ X, Krok). Of the names listed, alongside the standard-language word kiaušinienė, the established borrowing omlėtas and the Dzūkian dialect word pautienė should be included in the BŽ, since the other words are—

K. Morkūnas (1997: 44) apskritai siūlo bendrinėje kalboje tvirčiau neįsigalėjusias tarmybes norminamajame žodyne pateikti tik su pažyma tarm.

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used infrequently. There are many other similar cases in DŽ³, for example, kraujienė (2) culinary ‘soup made from blood, kruvienė’ (LKŽ VI, Ml), kruvienė (2) ‘soup made from blood’ (LKŽ VI, DŽ, GK 1934, 84), juodikis (1) eastern dialect ‘blood soup, boiled in sorrel’. On the basis of material from the academic “Dictionary of the Lithuanian Language,” we would think that the word kraujienė [is suitable] for naming ‘soup made from blood’. The fact that a word has more usual, universally used equivalents is often indicated in DŽ³ by the cross-reference see, for example, gurgūtis (2) see k i a u r u t i s, krekšėliai (2) see d r e b u č i a i 1, mūsas (2) see p u t e s i a i, and so on.

Attention should be drawn to derivational variants that expand the stock of standard-language words but add nothing to the range of lexical meanings², for example, pādažalas (3⁴b) ‘sauce’ and pādažas (3ᵇ) ‘a condiment for dipping food, dip’; skanėšis (2) see s k a n ė s t a s, skaninys (3ᵇ) see s k a n ė s t a s, and skanumynas (1) ‘tasty food, treat’, skanėstas (2) ‘tasty food, delicacy’, and so on. We would think that in such cases only pādažas, skanumynas and skanėstas. should remain in the dictionary.

The BŽ should not include inadmissible words (in DŽ³ they are usually marked with the label ntk.) that have common, widely used equivalents, for example, ruletas (2) ntk. = v y n i o t i - n i s, sližikas (2) ntk. = p r e s k u t i s, sosiška (2) ntk. = d e š r e l e, liūklas (2) see g l a j u s, and so on. It should be noted that the words buljonas, kūgelis ir vinegrėtas, once frequently used, are gradually being displaced from usage by their universally known equivalents sultinys, (bulvių) plokštainis ir mišrainė. Therefore, it is worth considering whether the first three should be included in the “Dictionary of the Standard Lithuanian Language”.

There is no doubt that children’s words should be excluded, for example, niūnė (2) ‘bread (in children’s speech)’, and the like.

Attention should be drawn to one more issue: polysemous words whose meanings listed in DŽ³ are not all known in actual usage, for example, núoviros plural (1) 1. ‘what rises to the surface during boiling, scum’, 2. ‘sediment that sticks to the sides of a vessel during boiling’, 3. see n u o v i r a s; compare núoviras (1) ‘liquid in which something is boiled: meat broth (stock)’. As the material in the academic “Dictionary of the Lithuanian Language” shows, the third meaning of the word núoviros is not attested in dialects at all, so it probably should not be included in the BŽ.

2. Definitions of meanings.

When examining the material in DŽ³ according to separate lexical-semantic groups, many inconsistencies become apparent, and these cannot be avoided when a dictionary is compiled alphabetically. Such problems should not arise in BŽ, which will be both written and edited systematically. This applies especially to definitions. The meanings of words belonging to separate lexical-semantic groups should be explained using certain formulaic patterns (Paulauskas 1974: 47).

When analyzing the definitions of food and drink names given in DŽ³, several things stand out that should be avoided in BŽ.

2 For a fuller discussion, see P a u l a u s k a s 1979: 77–80.

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2.1. It often happens that a food name is explained with a single word (or referred to it with the instruction “see”) or with several synonyms, the latter in turn explained by the same word, so that the exact meaning of the word being defined is never clarified, e.g., dažinys ^(3ᵇ) 2. see p a d a ž a s, pādažas ^(3ᵇ) ‘a food dip, a dipping sauce’, pāmirkalas ^(3⁴ᵇ) ‘padažas, a dip’, mirkalas ^(3ᵇ) ‘a sauce made with fat, flour, milk, etc.; a dip’.

2.2. When defining food and drink names (and, indeed, all other words), one encounters another problem—so-called double cross-references, e.g., buizà (4) see b u z a, bužà (4) see p l i u r z a 2; tešlainis (2) 2. see s a u s a i n i s 2, sausainis (2) 2. see d ž i ū v ė s i s, and so on.

2.3. Special attention should be paid in BŽ to the precise meaning of defining words (which should be widespread in the standard language), so as to avoid ambiguity, e.g., miežienis (2) ‘barley cake, coarse bread’, pyrāgas (2) ‘a baked product made from finely milled flour’, ragaišis (2) ‘bread made from coarse wheat or barley flour’ (DŽ³). Thus miežienis would mean ‘*a baked product made from finely or coarsely milled wheat or barley flour’. Cf. also varškėtis (2) ‘a small pastry or dumpling with curd cheese’, pyragaitis (1) 2. dialectal ‘dumpling, large potato dumpling’, virtinis (2) ‘a dumpling made of grated potatoes or dough, with filling’ (DŽ³). Consequently, varškėtis would mean ‘*a dumpling, large potato dumpling, or dumpling (which is a large potato dumpling or dough dumpling) with curd cheese’. Some definitions should simply be made more precise; for example, didžkukulis (1) is described in DŽ³ as ‘a large, rounded dumpling, usually with a meat or curd-cheese filling’; however, dumplings are made not only from potatoes but also from flour, meat, and fish, so here it is necessary to specify what the dumpling is made of.

2.4. DŽ³ often perhaps overuses the word valgis (‘food’ or ‘dish’) in defining foods, where more precise explanations are needed, e.g., tarkainis (2) ‘a dish made of grated potatoes’ (what kind—a pancake, a baked potato casserole, or a mash?); tarkienė (2) ‘mashed or other dish made of grated potatoes’ (but surely košė—mash—is also a dish); miltainė (2) ‘a flour dish’ (this could refer to both bread and pancakes).

2.5. Analyzing the lexical-semantic groups of words in DŽ³ reveals one general problem: different methods of defining meanings are selected in analogous cases. This also applies to the lexical-semantic group of food and drink terms; cf.

I a) núoviralas (1) see n u o v i r a s b) núoviras (1) ‘liquid in which something is boiled’

II a) pādažalas ^(3⁴ᵇ) ‘sauce’ b) pādažas ^(3ᵇ) ‘a food dip, a dipping sauce’

III (a and b in one entry) užmaišalas ^(3⁴ᵇ), užmaišas (1) ‘the mixing of bread dough; flour mixed for dough’

In this case, DŽ³ varies in its use of defining-descriptive, synonymic, and cross-reference methods of explaining meanings. Only some of the derivational variants given in DŽ³ will undoubtedly be retained in BŽ, so it is worth considering which method of presenting word meanings should be used alongside the defining-descriptive one. Only one thing is clear: at least variants of the same derivational type should be presented consistently in the dictionary (this will be discussed further later).

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When using the defining—descriptive method of explanation, the structure of definitions should be consistent. In DŽ³, analogous items are often explained differently, e.g., čiulkinys (3ᵇ) ‘thick porridge (a dish made from groats, oat flour, peas, potatoes, etc.)’, šiupinys, šiupinys (3ᵇ) ‘porridge cooked from peas, beans and potatoes, or rye flour, meat, etc.’; ausėlė (2) ‘twisted pastry, narsliukas, žagarėlis’, žagarėlis (2) ‘a dry, thin pastry fried in fat, auselė’; srėbalas (3ᵇ) menk. ‘soup, swill’, šleipalas (3ᵇ) šnek. ‘something slurped, srėbalas’; degtinė (2) ‘a strong intoxicating drink made from alcohol and water’, konjakas (2) ‘a strong alcoholic drink made from grapes’, užpiltinė (2) ‘a sweet alcoholic drink made from fruit and berry juices steeped in alcohol’, etc.

In compiling BŽ, one would apparently need to rely on descriptive—explanatory and cross-reference methods of defining meanings. Synonym-based explanation should be abandoned altogether, since synonyms are usually not identical and have additional nuances of meaning that the explanatory word may lack. Synonyms for some words could be given at the end of the definition, after a semicolon, provided the BŽ introduction states that what follows the semicolon is not part of the definition.

In DŽ³, cross-reference explanations do not explain a word’s meaning but refer to an identical meaning of another word or to the word from which it is derived. Cross-referencing is in fact useful for several reasons. First, when necessary it can show that words used synonymously have attained different levels of currency in the standard language, e.g., narsliukas (2) see auselė 2, etc. Second, this method makes it convenient to include names of dishes that are not included in DŽ³ but are known and used, e.g., kūčiukas (2) see prėskutis, etc. Third, it can address the problem of terminology, stylistic labels, and other such annotations—the reference see indicates that words used synonymously are equivalent in stylistic terms or as terms, e.g., gurgutis (2) 2. see kiaurutis and cf. kiaurutis (2) kul. ‘a dumpling twisted through a sieve or in some other way’, etc. Fourth, in many cases a dictionary can avoid repeating the same or similar explanatory wording, e.g., skanėstas (2) ‘a tasty dish, a delicacy’, skanumynas (1) ‘a tasty dish, a treat’, and cf. gardėsis (2) ‘a treat’, gardumynas (1) ‘a treat’, etc.

3. Presentation of entries.

In DŽ³, some names (specifically, of soups) are presented not as separate entries but at the end of entries for related words; cf. kopūstas (2) 1. bot. ‘a cultivated food and fodder plant of the crucifer family (Brassica oleracea)’, 2. ‘a head of cabbage’. Δ Kiškio (zuikio) k. (kiškiakopūstis). Jūros ~ai (dumbliai lamin arijos); kopūstai plural (2) ‘sliced heads or leaves of this vegetable; soup made from them, cabbage soup’; rūgštynė (2), rūgštynė (1) bot. ‘a wild and cultivated edible and medicinal plant, and weed, of the dock family (Rumex)’; rūgštynės plural (2) ‘the leaves of this plant or soup made from them’. Cf. also DŽ³’s different presentation of soups of this type: kruopą (2) 1. usually plural ‘a hulled grain (usually crushed)’, 2. figurative ‘a small piece of hail or something else’, 3. figurative ‘a little bit’, 4. plural ‘soup of hulled grains’; barščiai plural (2) 1. ‘beet soup’, 2. ‘cultivated beets with sorrel’; bu ērokai plural (2) see barščiai. Thus we have

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three ways of presenting analogous names: 1) at the end of an entry (kopūstai, rūgštynės), 2) as one of the meanings ( kruopos), and 3) as a separate entry (barščiai, burokai). We believe the third approach is the most appropriate. These words are pluralia tantum and have long acquired specific meanings. All the soup names mentioned are given separate entries in the academic Dictionary of the Lithuanian Language. Presenting words of this type at the end of an entry is also flawed because it conflates two meanings (in this case, the plant’s leaves and the soup itself).

4. Labels šnek., menk., kul.

4.1. In stylistically characterizing dishes, DŽ³ uses two labels—menk. and šnek. The first is given with words that have a pejorative connotation (there are only four such cases in the lexico-semantic group of dish names), e.g., ėdalas (3ᵇ) menk. ‘poor food’, ėdesys (3ᵇ) menk. ‘food, a dish’, etc.; the second indicates that a word belongs to colloquial language (DŽ³ gives thirteen names with the label šnek.), e.g., pliūrpalas (3ᵇ) šnek. 1. ‘poor soup; poor drink’, pliūrza šnek.(1) ‘poor, watery food’, etc. However, DŽ³ includes cases where neither label is used for stylistically connoted words, e.g., kepaišis (2) ‘a poorly baked cake or bread’, gėralas (3ᵇ) ‘poor drink’, and so on. Almost always, the same words—prastas, nevykęs (‘poor, bad’) and the like—are used to define the meanings of such words, indicating their stylistic coloring. In similar cases, the label menk. is probably most often preferable, as it differs from the abbreviation šnek. in having an evaluative aspect (in other words, a negative connotation), e.g., mitalas (3ᵇ) ‘fare, food; poor food’, prāmitalas (3⁴ᵇ) ‘food, a dish’ (note the illustrative sentence: Bet kokio pramitalo pasidaro, ir gerai) and cf. naminė (2) šnek. ‘homemade vodka’, etc.

When analyzing stylistically connoted dialect vocabulary, the question arises as to which label—stylistic or dialectal—to use when presenting dialect words that denote poor dishes, e.g., skiņkis (2) western dialect 1. ‘weak beer, kvass’, 2. ‘poor soup’, etc. Probably, in cases where a dialect word has no more usual equivalents in the standard language, it is better to use the label šnek. and omit dialect references.

4.2. In compiling BŽ, the use of the label kul. needs to be clarified. The introduction to DŽ³ (p. XIV) states that terms belonging to specific fields are marked with labels indicating their area of use, e.g., agr.—agronomy, bot.—botany, and so on. The label kul. indicates that a term belongs to the field of cookery.³

When discussing the reasons for using (or not using) the label kul., one should first be guided by the principle of consistency. As already noted, DŽ³ often defines dishes using the defining—descriptive method, supplemented by synonym-based explanation. A word explained in this way is generally marked with the label kul., e.g., aušėlė (2) kul. ‘twisted pastry, narsliukas, žagarelis’, koldūnas (2) kul. ‘dumpling filled with minced meat, mesėtis’, and so on. However, the synonyms used in such explanations are not always given with

³ Cookery is defined in DŽ³ as the art of preparing dishes.

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the aforementioned label, although it names the same product, e.g., tešlainis (2) 1. ‘a pastry made of sweet dough’ and cf. žagarėlis (2) 2. kul. ‘a dry, thin pastry boiled in fat, an angel wing’, and so on. In fact, there should be no doubt about the use of the abbreviation kul. in similar cases. However, it is necessary to establish whether words with the same meaning are equally well known and used in the standard language, e.g., koldūnas and mėsėtis. In cases where words have become established in the standard language to differing degrees, it is first necessary to consider which way of explaining their meanings is preferable—by cross-reference or by synonym. In fact, the structure of the BŽ should be arranged so that dictionary users do not doubt that the reference žr. (‘see’) means that stylistic, terminological, and other labels apply not only to the main entry but also to the cross-referenced entry, e.g., didžkukulis (1) kul. ‘a large, rounded dumpling, usually filled with meat or curd’ and cf. cepelinas (2) 2. see d i d ž k u k u l i s, and so on. Here, DŽ³ clearly indicates that the word cepelinas also belongs to the culinary domain, even though the terminological label kul. appears only alongside the word didžkukulis. Thus, the word mėsėtis should be presented in the BŽ not by synonym (mėsėtis (2) ‘koldūnas’), but by cross-reference (mėsėtis (2) see k o l d ū - n a s). This would draw attention to two things. First, that the two words are not equally established in the standard language⁴; second, that the terminological label kul., given in the definition of the word koldūnas, also applies to the word mėsėtis.

5. Selection of new terms.

The lexical-semantic group of food and drink presented in DŽ³ must be supplemented with names for new realia. In deciding whether words denoting new foods are admissible in the BŽ, one first encounters the problem of their selection. The following are considered the main criteria for selecting new vocabulary: a word’s suitability for the standard-language system and its establishment in actual usage.

In compiling the BŽ, decisions must be made about the principles for selecting words—that is, the relationship between loanwords and standard-language vocabulary must be determined. After all, most loanwords should be included not in a dictionary of the standard language, but in a dictionary of international words, e.g., kriušonas, ragù, and so on. However, when there is no standard-language word of identical or similar meaning for a widely known food, loanwords are admissible. This applies above all to the national dishes or food products of other peoples that were previously unknown in Lithuania, e.g., belišas, bifilinas, čenačas, jogùrtas, kibinas, picà, spagečiai, and so on. The words listed are admissible, like other loanwords of the same lexical level that have already become established in the standard language, e.g., čeburėkas, guliašas, and so on.

Loanwords widely used in the standard language to denote specific foods (most often various meat dishes) should also be included in the BŽ, e.g., befstrògenas ‘a dish of beef that has been pounded, cut into strips, fried, and stewed’, langėtas ‘an elongated steak of pounded beef’, servelãtas ‘a smoked sausage made from minced meat (beef or pork)’, and so on.

⁴ In general, the word mėsėtis should be regarded more as a specialized-literature term.

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For reasons of systematicity, the names of some alcoholic beverages long established in the standard language should be included in the BŽ; for example, in addition to ³ the words konjako, viskio already listed in DŽ, brendis, džinas, and so on, are also necessary.

Regarding the application of the criterion of a word’s spread, attention should be drawn to the word ³ kūčiukas, mentioned earlier, which is absent from DŽ, widely used in dialects, and becoming increasingly established in the standard language. A. Šiupienienė (1998: 63) identifies it as correct and admissible.

The BŽ should include names of flour-based baked goods that describe them in terms of shape, e.g., juostėlė, krepšelis, šiaudelis, žiedas, and so on (bearing in mind that DŽ³ already includes auselė, pynutė, plokštainis, ragelis, riestainis, and others).

The BŽ should undoubtedly include substitutes for loanwords that have recently begun to be used but are inadmissible in the standard language, e.g., dešrainis, javainis, mėsainis, sūrainis, žuvainis, and so on. This would prevent language errors from being used and spreading, and accelerate the establishment in actual usage of the norms proposed by linguists. In particular, the BŽ should include neologisms naming realia that have long been established, e.g., čiulpinukas (2) ‘a lollipop, usually on a stick’, and others.

When compiling the BŽ, attention should be paid to supplementing the meanings of words included in DŽ³ with new ones—in other words, to the possibilities for expanding the semantic field of words. In fact, some words that denote familiar concepts in the standard language also denote new ones, e.g., bandelė is now understood as more than just ‘a small cake or pastry’. Bandelė is also the name of a small, rounded boiled dumpling made from grated potatoes without filling, as well as a baked food made from boiled potatoes without filling. The same applies to the word ragėlis, which now means not only a small pastry with curved ends, but also a small baked food made from boiled potatoes with a meat filling.

Appendix

DŽ³ FOOD AND DRINK NAMES NOT TO BE INCLUDED IN THE DICTIONARY OF THE STANDARD LITHUANIAN LANGUAGE

We would like to draw attention to the fact that most of the words presented in this list should be excluded from the BŽ solely because of the dictionary’s specific scope; this does not mean, however, that their use should generally be discouraged (understandably, except in cases where a word is considered a language error, e.g., kakao, liū克ras, sližikas, etc.). Some of these words could perhaps be useful for naming new dishes or finding better substitutes for names already in use, e.g., miežienis, tašiukas, uogainė, etc.

(It is not proposed that meanings marked with an asterisk be excluded; they are included here to clarify the meaning that should not be included in the BŽ.)

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2 round‖ adj. (2)

1. cul. dumpling

1 oat-based food (2)

oat-flour loaf

bran‖, ~ies m. (1)

*1. a pod of mature beans or peas

2. a dish made from such pods boiled

burgė (2) western dialect

2. poor soup, buza; thick, badly made porridge

burokėnė (2) eastern dialect

beet salad

čiirškal‖ (3ᵇ)

3. fried bacon

4. a sparkling drink

meat jelly (1)

see s p r i n g

meal (2)

2. colloq.food

buttock, ~ų plural genitive (3ᵃ)

2. dial.food, nourishment

delicacy (1)

2. treat

2 drink (2)

beverage, drink

buckwheat porridge (2)

buckwheat porridge

grain dish (2) dial.

a dish made from boiled grains

crushed-grain dish (2)

*1. coarse barley groats, crushed groats

2. soup made from such groats

gurgūtis (2)

2. see k i a u r u t i s

išspirga (1)

see s p i r g a s

squeezings plural (1)

2. see pa s u k o s

squeezings plural (1)

1. that which has been squeezed out, juice

juodikis (1)

1. eastern dialect blood soup, cooked with sorrel

kakāo gen. sg., acc. sg.

= k a k a v a

kanapienė (2)

a dish made from hemp seeds, hemp porridge

liver (2)

1. western Samogitian roast

baked egg (2) ethnogr.

a baked, hard Easter egg used for egg tapping

pancake (2) western Samogitian

a baked item made with curds or hemp milk; a pancake of this kind

baked dish (2)

see e g g d i s h

heavy meal (2)

2. western Aukštaitian stale bread

potato-and-pea mash (2) western Samogitian

a dish of boiled and mashed potatoes with peas

thin soup (2) western Aukštaitian

2. poor soup, watery mush

blood soup (2) Curonian

soup made from blood, blood soup

kruštienė (2) tarm.

*1. barley groats

2. soup made from them

kruvienė (2)

blood soup

laidytniai plural (1) western dialect

baked goods

laistytinis (1) dialect

barley pastry drizzled with fat

liūkras (2) cul.

see g l a j u s

maišalienė (2), maišalynė (2)

1. a dish prepared from various ingredients

1 miežainis (2) southern dialect

barley cake, rye bread

1 miežien‖is (2) eastern dialect

barley cake, ragaišis

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miltainė (2)

flour dish (usually sweet)

miltienė (2) ethnogr.

fermented oat-flour mash

mūsas (2)

see p u t ė s i a i

nárstytinis (1)

see a u s e l ė 2

niūnė (2)

bread (in children's speech)

núoviralas (1)

see n u o v i r a s

núovirosplural (1)

3. see n u o v i r a s

oranžadas (2)

a drink made from orange juice, sugar, and water

pādažalas (3⁴ᵇ)

sauce

paliėpsn║is (2) eastern Lithuanian

a bun or flatbread baked in front of the oven flame

pāmentalas (3⁴ᵇ) eastern Lithuanian

1. a mash of rye flour; a rye-flour starter for beet kvass and fermented drinks 2. an acid made from rye flour 3. sediment from sourdough or kvass, dregs

pāmirkal║as (3⁴ᵇ)

sauce, dip

pārpelis (1) ryt.

a dumpling made of flour or potatoes

pavalg║ā (3ᵇ) tarm.

1. food, eating

pavalg║is (2)

a meal, food

pyragā║tis (1)

2. dial. dumpling, potato dumpling

plaktienė (2)

beaten omelet

plikbarščiai plural (1) dial.

plain, unprepared borscht

pliurškalas (3ᵇ)

1. colloq. poor broth, watery gruel

2 plōn║is (1) dial.

a thin, round loaf baked over hot coals

prāmetal║as (3⁴ᵇ) dial.

a seasoning for food, an additive (fat, milk)

prāmital║as (3⁴ᵇ)

food, meal

preškienė (2), preškinys (3ᵃ)

a preškas meal (usually soup or potato soup)

prievalgis (1)

an edible object

privalgis (1)

see p r i e v a l g i s

ragaišduonė (1)

slightly fermented bread

rauginys (3ᵃ)

liquid used for marinating

1 riestinis (2) kul.

meat cutlet with a filling, a roulade

rūkinys (3ᵇ)

smoked food

rulėtas (2) nkt.

= v y n i o t i n i s

saldabandė (2) vak.

sweet, unleavened loaf, ragaišis

saldienė (2) etnogr.

see s a l d ė

sausienė noun (2) western dialect

potatoes boiled dry or stewed, a stew

šikė (2) dialect

2. flat loaf of bread

skanėsis (2)

see s k a n ė s t a s

skaninys (3ᵇ)

see s k a n ė s t a s

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skińkis (2) western 1. weak beer, kvass 2. poor soup

šližikas (2) dialectal = dumpling

slopė (2) Samogitian stewed potatoes (usually with meat)

sosiskà (2) dialectal = sausage

sūdinys (3^a) salted food product

svieštinūkas (2) a bun baked with butter

svogūnėtis (2) dialectal roast with onions

šautas (2) 1. Samogitian leaf soup, greens soup

šlerpalas (3^b) colloquial something slurped, a gulp

šutienė (2) boiled and dry-stewed potatoes with some kind of filling, a stew

tašiūkas (2) a hard candy, toffee

tenėšiai plural (2) that which has congealed, jelly

trintainė (2) mashed-potato purée

uogainė (2) berry soup

uogainis (2) berry pie

užtrinalas (3^4b), užtrinas (1) fat added to flavor a dish or soup, a thickener, roux

snack (1) snack, dish

fruit soup (2) 1. fruit soup; fruit compote 2. obsolete: syrup

food (4) eastern dialect 2. food supplies, food

viral (1) Samogitian dialect viral, soup

1. verstinis (2) dialect thick potato dumpling

green borscht plural (1) cold beet soup

hemp-milk dish (3^b) 1. dialect strained hemp-seed milk and a dish made from it 2. usually plural curds of soured milk

herb soup (2) 1. herb soup

Gauta 1998 06 12

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LITERATURE AND SOURCES

DŽ³ – Dictionary of Contemporary Lithuanian, Vilnius: Mokslo ir enciklopedijų leidykla, 1993.

L a z a u s k a i t ė V. 1997: Dėl dzūkybių pateikimo „Dabartinės lietuvių kalbos žodyne“ – Jaunųjų kalbininkų konferencija. Konferencijos tezės. Vilnius: Lietuvių kalbos institutas, 13–15.

L a z a u s k a i t ė V. 1998: Dėl tarmybių ir jų reikšmių pateikimo „Dabartinės lietuvių kalbos žodyne“. – Mokslinis seminaras, skirtas A. Jonait y tės 70-mečiui. Pranešimų tezės. Šiauliai: Šiaulių universitetas, 21–24.

LKŽ – Dictionary of the Lithuanian Language 1–2, Vilnius: Mintis, 1968–1969; 3–6, Vilnius: Valstybinė politinės ir mokslinės literatūros leidykla, 1956–1962; 7–9, Vilnius: Mintis, 1966–1973; 10–15, Vilnius: Mokslas, 1976–1991; 16–17, Vilnius: Mokslo ir enciklopedijų leidykla, 1995–1996.

M o r k ū n a s K. 1997: Norminamasis žodynas ir lingvistinė geografija. – Lietuvių kalbotyros klausimai 37, 40–45.

P a u l a u s k a s J. 1974: Aktualios leksikos norminimo problemos ir žodynas. – Kalbos kultūra 27, 40–49.

P a u l a u s k a s J. 1979: Standardization of lexical variants. – Language Culture 37, 77–80.

Š i u p i e n i e n ė A. 1998: Atmintinė rašančiam maisto prekių etiketes, valgiaraščius, Vilnius: Presvika.

Other abbreviations are as in LKŽ.

THE NAMES OF DISHES AND DRINKS IN „BENDRINĖS LIETUVIŲ KALBOS ŽODYNAS“ („DICTIONARY OF THE LITHUANIAN STANDARD LANGUAGE“)

Summary

The article examines the lexical-semantic group of names for dishes and drinks presented in the 3rd edition of „Bendrinės lietuvių kalbos žodynas“ (Vilnius, 1993; hereafter DŽ³). The main findings resulting from the study are as follows:

1. An analysis of one’s own, personal vocabulary, which usually denotes dishes specific to an ethnographic region, leads to the conclusion that rare dialectisms and words used in a small dialect area should not be included, since they have been entered in DŽ from archaic writings or other dictionaries. In general, it is desirable to omit words that should not be included, as well as word-formation variants or meanings that have not become established in standard-language usage.

2. In discussing the names of dishes and drinks listed in DŽ³, attention is drawn to the inconsistent and varied ways in which meanings are defined. An attempt is made to determine how the different methods of defining meaning—descriptive, synonymous, and referential—differ. We maintain that the names of these objects included in DŽ should be organized according to a unified semantic principle.

3. Since the names of dishes and drinks belong to a lexical-semantic group that develops and changes very rapidly, it has been decided to expand it with names for new realia. In selecting new lexical items, the criter-

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It is important that a word correspond to the system of the common language and be widespread in actual usage. On this basis, it was decided initially to include among the new borrowings those that denote the national dishes of other peoples and the like, as well as neologisms that have recently been introduced into the common language as substitutes for borrowings that should not be used. At the same time, the semantic field of a word should be expanded through new meanings that have long been familiar in actual usage.

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