Italų kulinarijos svetimžodžiai

JURGITA GIRČIENĖ Institute of the Lithuanian Language ITALIAN CULINARY LOANWORDS In Lithuania, books introducing the cuisines of near and distant countries are published; there are cafés and restaurants offering dishes from various countries, and recipes for many dishes appear in periodicals, on the internet, and elsewhere. Such dishes, beverages, and food products are named with newly borrowed words—new loanwords. For language practitioners—writers, translators, editors, and language standardizers—the new loanwords naming the realities of other countries’ cuisines pose considerable problems: one must decide whether to retain the name expressed by a loanword or try to find a Lithuanian equivalent; if a loanword is chosen, questions arise concerning its transcription and other matters. From these perspectives, the article examines new Italian culinary loanwords, especially popular in Lithuania, which appeared in Lithuanian print and electronic sources from 1990 to 2008—in the press, menus, food-related websites in informational and communicative spaces, and (translated) literature—and which were not recorded in Lithuanian dictionaries compiled before 1990 (TŽŽ 1985 et al.).1 The article discusses usage trends for new loanwords—their formal variation and competition with Lithuanian equivalents—and considers their relationship to standard-language norms and prospects for standardization. More than a hundred Italian culinary loanwords have been recorded in print and electronic sources (Tart ilaitė 2008: 4). They have been borrowed for designative reasons (the need to name new realities) and semantic reasons (when distinctions in meaning need to be highlighted because the content of the new and old concepts only partly overlaps); in texts, they usually serve a referential, that is, informational 1 The analysis draws on the author’s electronic databases of usage data for New Loanwords and Their Equivalents (1990–2001, over 1,500 loanwords and 500 equivalents) and New Words in Lithuanian (1990–2008, over 2,000 new words), as well as the usage dataset of New Words in Italian Cuisine compiled by Jovita Tartilaitė (66 new words: see Tartilaitė 2008: 44–59). To check usage trends, the general internet search engine Google was used. 192 KALBOS KULTŪRA | 81 transfer function (for more on the reasons for and functions of borrowing new loanwords, see Vaicekauskienė 2007: 33–67). The largest share of these new loanwords (over a third) consists of names for various pasta products (e.g., lazanija); somewhat fewer (about a fifth each) are loanwords naming cheeses (e.g., pekorinas) and breads and desserts (e.g., brušeta, tiramisas); approximately a tenth each are names for drinks and dishes (e.g., espresas; rizotas), while sauces are named by a few loanwords (e.g., pesto) (see Tartilaitė 2008: 13). Different Italian culinary loanwords appeared in Lithuanian texts at different times, and therefore vary in their adaptation to the Lithuanian language system. FORMAL VARIATION AND NORMS OF NEW LOANWORDS Italian culinary loanwords, like new loanwords in general (see Mikelionienė 2000: 25; Vaicekauskienė 2007: 159), are characterized by formal variation. A single Italian culinary loanword may have more than ten variants in use, e.g.: kapučinas, kapučino, kapucinas, kapucino, kappucino, kapuccino, cappucino, cappuccino, cappucino, cappuccino ‘espresso with a small amount of hot milk frothed using special equipment’ (Italian cappuccino2). Such extensive formal variation is characteristic of a small proportion of the loanwords examined—less than a tenth. Most often, the number of variants ranges from one to five, e.g.: pesto ‘sauce made with basil, etc.’ (Italian pesto); grapa, grappa ‘grape spirit’ (Italian grappa); tiramisas, tiramissu, tiramisu ‘dessert made with mascarpone, espresso, etc.’ (Italian tiramisù < tirami su ‘lift me up’); latė, lattè, late, latte ‘espresso with a large amount of hot milk frothed using special equipment’ (Italian (caffè) latte, caffelatte); ravioliai, ravijoliai, ravijoli, raviolli, ravioli ‘square pasta dumplings filled with meat or another filling’ (Italian ravioli)3. Some forms are rare or occasional, but there are always at least several genuinely competing variants of one and the same loanword; these are usually the original form and one or more Lithuanianized forms. 2 The basis for this Italian word is another, older borrowing, kapucinas ‘a monk belonging to a particular branch of the Franciscan order’. The name for a monk wearing a hooded cloak (cappuccio—a pointed hood) was later metaphorically applied to name a type of coffee. 3 The sources used to determine the definitions and the base forms of the loanwords (in Italian) are listed in the bibliography. The etymology of specific loanwords is not given, except in cases relevant to the topic under discussion (cf. Italian pesto < pestare < Latin pistare (pinsere)). In summary, with one or another exception (e.g., Italian grappa < Old High German krāpfo), the basis of the Italian culinary loanwords (Italianisms) examined is Latin. J. GIRCĖNIENĖ. Italų kulinarijos svetimžodžiai 193 Italian culinary loanwords found in usage can be divided into four groups according to how well they conform to the Lithuanian language system: 1) authentic spelling, e.g., cannelloni (variants – canneloni, canelloni, caneloni) “large, thick tubes of pasta dough, filled with cheese, minced meat, or the like, usually baked in an oven” (It. cannelloni); 2) morphologically adapted but not orthographically adapted, e.g., canelloniai; 3) orthographically adapted but not morphologically adapted, e.g., kaneloni; 4) adapted both orthographically and morphologically, e.g., kaneloniai (cf. Girčienė, Liutkevičienė 2007: 110–111). The largest number of variants can be assigned to the authentic-spelling group (1), e.g.: mozzarella, mozzarela, mozarella, mozzarella, moccarella, mocarella, mocarrella “a soft, white Italian cheese made from buffalo or cow’s milk” (It. mozzarella). Slice the tomatoes and mozzarella cheese and arrange them in a circle on a plate (www.manovirtuve.com) 200 g of Mozzarela cheese (www.manovirtuve.com) The “Mozarella” cheese is made according to the country’s authentic traditions and is distinguished by its exceptional flavor (www.meniu.lt) “Mozzarella” cheese and tomato salad with pesto sauce (www.delfi.lt) Five slices of Moccarella cheese are placed on each pizza (www.gardu.lt) Fish casserole: 4 balls of mocarella (www.dieta.lt) Mocarrella – it’s fantastic (www.naturele)4 Variation is also often characteristic of loanwords adapted both orthographically and morphologically (4), e.g.: mocarela, modzarela, mozarela. Vegetables, fresh salmon, shrimp, mocarelos cheese, mushrooms, olives (menu of the “Da Antonio” restaurant) According to their structure, cheeses are fresh, aged (homemade cream cheese, modzarelos and ricotta cheese), or soft (www.virejai.lt) 250 g of mozarelos cheese (www.sintagma.lt) Incidentally, morphological adaptation can sometimes be inferred only from context; cf. salotos su mocarela ir mocarela sūrio salotos; dabar juos virsiu ir valgysiu su mozzarella ir šaltai rūkytas kumpis su mozzarella sūriu. This depends 4 Here and elsewhere in the examples, text elements relevant to the discussion are highlighted in bold or spaced type by the article’s author; the graphic signs (quotation marks and italics) are authentic. 194 KALBOS KULTŪRA | 81 from the foreign word’s ending—in this case it coincides with the Lithuanian feminine ending -a. There are relatively many Italian culinary loanwords of feminine gender—about a third (of the new loanwords that acquire a gender ending from Lithuanian, only about 12 percent are feminine; see Vaicekauskienė 2007: 174). Feminine gender is acquired quite easily by loanwords whose original form ends in -a or -e (there are almost half as many of the latter), for example: rikota (Italian ricotta), “unaged curd cheese (curds)”; maskarponė (Italian mascarpone), “soft, spreadable, whitish cheese” (see also the examples given earlier). So far, plural loanwords denoting pasta have no inflected forms, for example: farfale, “bow-tie-shaped pasta” (Italian farfalle, singular farfalla); pene, “pasta shaped like small tubes cut diagonally at the ends” (Italian penne, singular penna). Spaghetti with ricotta and sheep’s cheese (www.skanus.lt/receptai) Add the chopped mascarpone and egg whites; mix everything thoroughly (www.receptuknyga.lt) Farfale (bow-tie-shaped pasta) salad with pesto sauce (www.zebra.lt) Pene pasta with seafood in a white wine, curry, and cream sauce (www.meniu.lt) Most loanwords whose original form ends in -o take masculine gender—it becomes the Lithuanian ending -as, for example, taledžas, “semi-soft cow’s-milk cheese” (Italian taleggio). Plural loanwords whose original form ends in -i are also assigned masculine gender—they take the Lithuanian ending -is (plural -iai), for example, ravi(j)oliai (Italian ra-violi, singular raviolo). However, so far most such loanwords still lack forms that are morphologically—and often orthographically—adapted, for example, capellini, “long pasta thinner than spaghetti” (Italian capellini, singular capellino). Taledžas, provolone, ricotta, and once again mozzarella and parmigiano—it is simply obvious that you can feel your passion rising and your appetite growing! (www.patie-kalai.lt) Italian salad. For 4 servings you will need: 500 g of ravioli with spinach filling, salt, a few drops of olive oil (www.beta.lt) The pasta we know as spaghetti may also be called capellini, depending on its thickness (www.patiek alai.lt) J. GIRČIENĖ. Italų kulinarijos svetimžodžiai 195 It should be noted that the above-mentioned morphologically and orthographically adapted forms of Italian culinary loanwords are not the only variants: in usage, they currently compete with other forms, namely, uninflected and orthographically unadapted forms (see the examples given above). Most variants in the expression of loanwords arise from attempts to reproduce (often incorrectly) the loanword’s authentic spelling (sometimes variants of expression also occur in Italian)5 or to find the most suitable Lithuanianized form (cf. Girčienė, Liutkevičienė 2007: 110). Variation in form depends on when a loanword appeared in Lithuanian texts (i.e., its tradition of use) and how intensively it is used, which is related to the relevance of the reality it denotes to language users, as well as on the loanword’s orthography. Initially, a loanword often appears in usage in its authentic form. As the examples given show, loanwords with more complex spelling also have incorrect variants of the original form. Attempts to represent a loanword’s pronunciation give rise to orthographically adapted forms. Their number also depends on the loanword’s orthography—the more foreign it is to Lithuanian, the more variants there are. Depending on the loanword’s ending, some forms are assigned to a particular inflectional paradigm fairly quickly or immediately. This is a typical phenomenon: the changes in form common to the borrowing process often (but not necessarily) proceed in the direction of convergence between orthography and morphology (Vaicekauskienė 2007: 159). It should be noted that authentic spelling does not preclude the morphological adaptation of Italian culinary loanwords—a tendency also characteristic of other recent loanwords (see Vaicekauskienė 2007: 183 for more detail). In edited public written usage (literature, the press, and the online information space), the forms most characteristic are those of loanwords with a tradition of use (and standardization) that are orthographically and morphologically adapted, or authentic forms of loanwords without such a tradition, set off graphically. As an intermediate stage in their final adaptation to the Lithuanian language system, one also finds forms of loanwords that are orthographically adapted but not morphologically integrated. However, most of these usually disappear from public usage. Private written usage (represented by online communication) is more varied. Here, of course, one can also find the above-mentioned variants of Italian culinary loanwords characteristic of public usage, that is, orthographically and 5 According to data from the general internet search engine Google, a particularly high degree of variation in the so-called authentic forms of Italian culinary loanwords is also characteristic of other languages, e.g., English and German. 196 KALBOS KULTŪRA | 81 morphologically adapted forms, as well as authentic forms, although the latter are not usually set off graphically. Moreover, here both kinds of forms are more often given incorrectly. By contrast, orthographically unadapted but morphologically integrated forms of loanwords can, at least for now, be considered variants specific to private usage. Quantitative data also bear this out: variants of recent loanwords that are morphologically adapted but not orthographically integrated are the rarest. The differences observed suggest that in public written usage, which is generally supervised by language editors, there is essentially an effort to follow tradition by adapting Italian culinary loanwords both orthographically and morphologically. This undoubtedly requires the efforts of language professionals: at the time in question, only an adapted standardized form could be found for less than a fifth of Italian culinary loanwords (mostly names of Italian cheeses) in various language-standardization sources, such as the European Union’s terminology database Eurovoc (EUR), the State Commission of the Lithuanian Language’s Consultation Bank (VLKK KKB), and more recent dictionaries of international words (TŽŽ 2001, etc.), e.g.: e(k)spresas, gnočiai, gorgonzola, grapa, kapučinas, lazanja, maskarponė, parmidžanas, ravioliai, rizotas. In other cases, one must rely on usage and choose the most likely suitable adapted form. If there is not even the slightest tradition of using an adapted form, there is a risk of presenting language users with a loanword form they will not recognize, and which standardizers may later adapt differently. Consequently, the most common solution in such cases is to retain authentic forms set off graphically. They are quite common, but this is done only when there is no other option: there is no (suitable) equivalent, and apparently people still hesitate to adapt the forms without the standardizers’ permission (for fear of violating the general language-purification principle). Little account is yet taken of the fact that the General Criteria for the Standardization of Recent Borrowings, approved in early 2007 (hereafter BNSNK), specify two possible approaches to standardizing recent loanwords: standardization through adaptation and through replacement with an equivalent; recent loanwords that have not been adapted are considered nonstandard. The tendency in public usage to set authentic forms off graphically suggests that such forms are perceived as insertions into Lithuanian text, as atypical elements. This and other studies suggest that this state of affairs in public usage is a consequence of insufficient standardization. For a long time, in the absence of clear criteria for standardizing recent loanwords, efforts were made to implement the foremost principle—not to admit loanwords, to seek equivalents for them—and recommendations to adapt loanwords, even those without an equivalent J. GIRČIENĖ. Italų kulinarijos svetimžodžiai 197 forms, claiming that this would thereby legitimize a borrowed name. Foreign words lacking suitable equivalents were simply avoided in language-standardizing works; in exceptional cases, it was recommended that foreign words retaining their authentic form be typographically distinguished6. Thus, anyone who needs to name a new reality immediately has had (and still has) to decide for themselves—manoeuvring between (non-existent) norms, text quality, and the addressee’s ability to decode it (see the example below): Is that the taste of swan’s milk? No—cannoli filling is made from spreadable curd cheese (riccota) or mascarpone cheese and hidden in a tube of dough... The last cup of coffee. We learned to order it without making the waiters look horrified: after a hearty lunch, no coffee with milk, only espresso, preferably with sambuca (an anise-flavoured liqueur), to clear the eyes... Sambuca revives the senses... (Moteris 2008 07) Foreign words from Italian cuisine and their equivalents, marked in a distinctive (dark) typeface, make up as much as a third of the text. There is no doubt about the efforts of the article’s author and/or editor to produce a high-quality text. Typographic highlighting and additional information in parentheses naturally disrupt its coherence, but both also show an effort to convey information clearly to the addressee without violating language norms. For communicative purposes, new foreign words are often accompanied by (meta)linguistic comments inserted in parentheses or within the text—in this case, a description of sambuca (in parentheses), and, in the second sentence, an expanded description of cannolo: “a small pastry made of a tube of crisp dough, deep-fried in oil, usually filled with ricotta and other ingredients” (Italian cannolo, plural cannoli). The descriptive equivalent of the foreign word ricotta, spreadable curd cheese, was undoubtedly chosen in an effort to comply with language norms, presumably while recognizing that it is unsuitable (uneconomical, unproductive, etc.; see BNSNK) and difficult to decode (it is explained in parentheses by an unadapted foreign word, typographically highlighted—a redundant element in the text). The text’s expression and typography are also undoubtedly disrupted by another unadapted foreign word presented in this way, cannoli, apparently retained in an effort to comply with language norms. This assumption would seem to be confirmed by the adapted forms of all the other foreign words— 6 For more on tendencies in the spread of foreign words retaining their authentic form and marked typographically, the causes and possible consequences of this spread, directions for standardization, etc., see: Girčienė J. New words in translated literature. – Kalbos kultūra 79, 2006, 83–85; Girčienė J. The use of new borrowings: the divide between language culture and stylistics. – Kalbos kultūra 80, 2007, 143–147; Girčienė J., Liutkevičienė D. The use and standardization of shoe names. – Kalbos kultūra 80, 2007, 110–113; Vaicekauskienė L. New foreign words in the Lithuanian language, 2007, 177–189, and others. 198 KALBOS KULTŪRA | 81 forms: mascarpone, espresso7, sambuca8 (Italian sambuca): at the time of writing, adapted forms of the first two can be found in the aforementioned language-standardizing sources. Another Lithuanian descriptive name for a reality, coffee with milk, may also reflect an effort to follow language recommendations, even at the expense of conveying information accurately; it was presumably chosen instead of the borrowed name of one of the types of coffee with milk (e.g., latte or cappuccino). This typical example of public usage reveals the current situation, which is challenging not only for language practitioners preparing texts but also for their readers, who have to recognize the words and are often (!), in the name of language “purity,” being accustomed to foreign words in their un-Lithuanianized form. The unedited private use of language particularly clearly reveals how familiar foreign words in their authentic form are to today’s language users. It is characterized by authentic forms that are not typographically distinguished and by variants of Italian culinary foreign words that are not orthographically adapted but are morphologically inflected, e.g.: I made cannelloni tonight (http://qemm.blogas.lt) Cannellonis with spinach and walnuts are actually very tasty (www.papugos.lt) That the spread of authentic forms is a general tendency, unrelated to the semantic groups of foreign words, is also shown by the findings of other studies: Loreta Vaicekauskienė, who studied the use of new foreign words, notes a new tendency not to adapt foreign words orthographically (one found not only in Lithuanian but also in other languages), as well as language users’ habit of seeing authentic spelling (Vaicekauskienė 2007: 181, 187). Thus, the question arises: in trying to promote a general stance of linguistic purism—keeping foreign words out for fear of violating norms—is more harm being done to the language? Perhaps language standardizers, drawing on BNSNK, should make every effort to provide the public as soon as possible with the most suitable form of a foreign word? This would certainly not prevent the search for equivalents9. As shown by 7In the form Espreso one could discern the genitive case: no coffee with milk, only espresso (with coffee understood); but it can also be viewed as the morphologically unadapted form espresso, which remains common in usage, e.g., layered espresso (incidentally, this form is given in BNSNK). 8The same can be said of the foreign word sambuca. It could also be an indeclinable form that is widespread in usage, cf. sambuca liqueur, but the foreign word’s use in two case positions would nevertheless suggest that this is not merely a formal resemblance of endings. 9Examples of this already exist: the adapted forms lazanja and rizotas of Italian culinary foreign words are provided by the VLKK KKB, along with equivalents for them recommended in various sources. J. GIRČIENĖ. Italų kulinarijos svetimžodžiai 199 Shifts in public usage, encouraged both by the dissemination of even the small number of standardized Italian culinary loanwords and by the general stance on the possibility of using adapted forms, could help stem the mass spread of un-Lithuanized loanwords. Cf. excerpts from texts prepared at different times: Espresso coffee is the basis for many other popular coffee drinks, such as cappuccino, latte. <...> Cappuccino is Italian coffee. It is made using espresso coffee. <...> Latte is made from espresso and milk heated with steam and lightly frothed (www.meniu.lt, Restaurant Business, No. 5, 2006) Espresso coffee with grappa. <...> Cappuccino consists of espresso coffee, heated milk and milk foam. <...> Latte coffee <...> is Italian coffee with milk, served in a tall glass and made from espresso coffee and milk heated with steam (www.paulig.lt 2008) THE RELATIONSHIP BETWEEN NEW LOANWORDS AND THEIR LITHUANIAN EQUIVALENTS Equivalents have been proposed for about a third of Italian culinary loanwords. Most have several, usually expressed as descriptive phrases consisting of two or three words customary in Lithuanian (see Tartilaitė 2008: 11–12), for example: cappuccino – coffee whitened with cream (and cream, nuts, chocolate, etc.); latte – coffee whitened with cream, coffee with milk, milky coffee; lasagna – pasta sheets, Italian pasta sheets, baked pasta-sheet dish, small dumplings; risotto – rice with various vegetables, cooked-rice dish (with meat, vegetables, hot spices), spicy rice and meat stew with vegetables, rice casserole (see ĮPVT 2005: 27–35, 146). Such multiword descriptive equivalents for loanwords do not spread in usage. They cannot claim to become the only names for actual referents: cappuccino and latte are not the same as what in Lithuania is commonly called coffee with milk or coffee whitened with cream (cf. the definitions of these loanwords); lasagna, “large, uncooked pasta sheets with various fillings, baked in an oven,” is undoubtedly different from the baked pasta-sheet dish familiar to Lithuanians, “a baked dish made from boiled small, ribbon-shaped pasta with various additions”10; risotto, “a dish made from risotto rice fried in fat and served with various additions,” firstly, is not the same as rice with various vegetables; cooked-rice dish (with meat, vegetables, hot spices); spicy rice and 10 For more on the mismatch between the meaning of the loanword lasagna and that of its equivalents, see Girčienė J., Equivalents of New Borrowings: Structure and Usage, 2005, 113–114. 200 KALBOS KULTŪRA | 81 meat stew with vegetables; rice casserole; secondly, these equivalents consist of multiple words. After all, anything can essentially be named by describing it (Vaicekauskienė 2007: 57). If such equivalents are nevertheless used in order to avoid violating language norms, the loanword is still necessarily given alongside them in parentheses (in menus, within the description of a dish provided in English or another foreign language), for communicative purposes, even though the aforementioned equivalents are no longer new proposals. For explanatory purposes, a loanword may for a time accompany an appropriate single-word equivalent (see below). For example: Coffee whitened with cream / Coffee Latte (www.transylvania.lt/meniu) Baked pasta sheets with salmon / Lasagne (4 servings) (www.tindirindi.lt/forum) There are also about a dozen extraordinary delicacies here, for example, <...> rice stew (risotto) (www.york-capital.lt) Thus, instead of naming a real-world referent more precisely, using words specific to it alone, a peculiar game of “hide-and-seek with descriptions” is played. This practice is flawed not only from an ethical (the person preparing the text must name a referent that has a name, but, for fear of violating language norms that often do not even exist, is unable to do so) and communicative, but also a linguistic point of view. Only a few Italian culinary loanwords have equivalents expressed as single-word neologisms or phrases incorporating them. For example, the Lithuanian names pasta-sheetlayer bake and multirice, multirice casserole are proposed as replacements for the loanwords lasagna and risotto (see ĮPVT 2005: 31–35). Although the latter proposal is quite new, it is already noticeable in usage, and not only in public contexts—albeit as an unusual neologism, sometimes accompanied not only by an explanatory loanword but also by rather unfavorable comments from language users (see italic type): Italian cuisine’s signature dishes may include multirice (“risotto”), various pasta dishes (www.moteris.lt) And in its homeland, sunny Italy, traditional dishes that have become classics were born: as one is now supposed to say, “multirice” (if you do not know what this word means, be aware that hidden behind this name is the long-familiar “risotto”) (www.alfa.lt) It is paired with multirice with porcini mushrooms (www.meniu.lt) Equivalents for Italian culinary loanwords, including neologisms, can of course be proposed, but they should meet the requirements set by language users and language planners regarding the adequacy of the meaning of the equivalent and the loanword, productivity, economy J. G I R Č I E N Ė. Italų kulinarijos svetimžodžiai 201 miškumo ir kt. kriterijus (žr. Miliūnaitė 2004: 35–38; BNSNK 2007 ir kt.). Kaip rodo šio ir kitų tyrimų rezultatai, tik tokie atitikmenys yra pajėgūs konkuruoti su svetimžodžiais11. Atitikmenų paieškos neturėtų trukdyti teikti visuomenei adaptuotas tokių svetimžodžių formas. Nederėtų pamiršti bendrosios norminimo nuostatos, kad kitų šalių nacionalinių valgių svetimžodžiai į lietuvių kalbą tradiciškai būdavo įsileidžiami (pvz.: pica, spagečiai). Taip pat reikia atsižvelgti į polinkį svarbiausiose dabartinėse tarptautinio bendravimo kalbose paplitusius naujuosius svetimžodžius (ypač klasikinių kalbų kilmės) vertinti nuosaikiau, juos laikyti naujaisiais tarptautiniais žodžiais (plačiau dėl naujųjų svetimžodžių vertinimo kriterijų žr. Miliūnaitė 2004; BNSNK 2007; Vaicekauskienė 2007: 135–152). Kaip tik tokie ir yra daugumas italų kulinarijos svetimžodžių. CONCLUSIONS 1. More than a hundred new foreign words designating Italian cuisine dishes—pasta products, bread, cheeses, sweets, and beverages—were found in written and electronic sources from 1990–2008. The reasons for their emergence in the language are designative and semantic: the need to name new realia (e.g., lazanija) or to highlight differences in meaning where the content of new and old realia overlaps only partially (cf. virtiniai and ravioliai). 2. Italian culinary loanwords are characterized by variation in their forms. According to their adaptation to the Lithuanian language system, they can be divided into four groups: 1) authentic spelling, e.g.: cannelloni, canneloni, canelloni, canelo-ni (It. cannelloni); 2) morphologically inflected but not orthographically adapted, e.g., canelloniai; 3) orthographically adapted but not morphologically inflected, e.g., kaneloni; 4) orthographically and morphologically adapted, e.g., ka-neloniai. Variation depends on the history of the loanword's use and its orthography—most variants initially emerge in attempts to reproduce the authentic spelling of the loanword, often with errors, and later in the search for the most suitable Lithuanianized form. 2.1. Although authentic spelling does not preclude the morphological adaptation of loanwords denoting Italian cuisine, the form changes usual in the borrowing process most often occur along the path of convergence between orthography and morphology— 11 For factors determining competition among lexical variants, see Girčienė J. (ibid., 107–127). 202 KALBOS KULTŪRA | 81 —vergence. Approximately one third of the foreign words studied have orthographically and morphologically adapted forms, although these still compete with authentic or only partially adapted forms. Most take masculine forms, but, compared with general tendencies in adapting new loanwords, a fairly large proportion (as many as about one third) of Italian culinary loanwords are also assigned to the feminine gender. This is due to the abundance of authentic forms ending in –a (cf. It. mozzarella – Lith. mocarela). 2.2. It was observed that edited public usage is most typically characterized by orthographically and morphologically adapted forms of loanwords with an established usage and (standardization) tradition, or by authentic forms set off graphically when loanwords lack a usage (and standardization) tradition. The fairly frequent practice of setting authentic forms off graphically suggests that they are perceived as atypical insertions into Lithuanian text, used in the absence of a (suitable) equivalent. In unedited private usage, there is little tendency to set authentic forms off graphically; moreover, both authentic and fully Lithuanianized forms are more often presented with errors. The rarest forms of loanwords that are orthographically unadapted but morphologically inflected can, at least for now, be regarded as variants of private usage. Such usage tendencies indicate that non-Lithuanianized forms are becoming fairly familiar to contemporary language users (non-professionals). 3. Equivalents have been proposed for approximately one third of Italian culinary loanwords. Lithuanian variants are most often expressed as descriptive phrases that do not meet the criteria required of equivalents, such as economy, productivity, and semantic adequacy in relation to the meaning of the equivalent and the foreign word, among others; therefore, with only isolated exceptions, they do not gain currency in usage. 4. The search for equivalents should not prevent the public from being offered adapted forms of Italian culinary loanwords. This could help curb the spread of non-Lithuanianized forms of foreign words. ŠALTINIAI Ayto J. 2007: Oxford a Century of New Words, Oxford University Press. EUR: Europos Sąjungos terminų žodynas Eurovoc. Interneto prieiga: http://www3.lrs.lt/pls/ev/ev.main ĮPVT 2005: A. Šiupienienė. Į pagalbą valgiaraščių tvarkytojams, Vilnius: Ciklonas. Laisvoji interneto enciklopedija „Vikipedija“: http://en.wikipedia.org/wiki/Main_Page J. GIRČIENĖ. Italų kulinarijos svetimžodžiai 203 Merriam-Webster’s Online Dictionary, 11th Edition. Interneto prieiga: http://www. merriam-webster.com Petrauskas V. 2003: Italy–lietuvių kalbų žodynas, Vilnius: Žodynas. TŽŽ 1985: Tarptautinių žodžių žodynas, Vilnius: Vyriausioji enciklopedijų redakcija. TŽŽ 2001: Tarptautinių žodžių žodynas, Vilnius: Alma littera. VLKK KKB: Valstybinės lietuvių kalbos komisijos Kalbos konsultacijų bankas. Interneto prieiga: http://www.vlkk.lt/konsultacijos LITERATŪRA BNSNK 2007: Bendrieji naujųjų skolinių norminimo kriterijai. Interneto prieiga: http://www.vlkk.lt/i/news/267.doc Girčienė J., Liutkevičienė D. 2007: Sūrių pavadinimų vartosena ir norma. – Kalbos kultūra 80, 110–122. Mikelionienė J. 2000: Naujoji lietuvių kalbos leksika. Daktaro disertacija, Kaunas. Miliūnaitė R. 2004: Skolinių vertės motyvacija. – Skoliniai ir bendrinė lietuvių kalba. Vilnius: Lietuvių kalbos instituto leidykla, 30–54. Tartilaitė J. 2008: Itališkos virtuvės naujažodžiai dabartinėje lietuvių kalboje. Bakalauro darbas, Vilniaus pedagoginis universitetas. Vaicekauskienė L. 2007: Naujieji lietuvių kalbos svetimžodžiai. Kalbos politika ir vartosena, Vilnius: Lietuvių kalbos instituto leidykla. Gauta 2008 09 02 LOANWORDS OF ITALIAN CUISINE S u m m a r y The paper deals with new loanwords referring to Italian cuisine, now very popular in Lithuania. The new loanwords appeared in 1990–2008 in Lithuanian written and electronic sources. The paper discusses major tendencies of the usage of the loanwords in terms of their variability, competition with Lithuanian equivalents, their relation with standard language norms and the prospect of standardisation. There were over 100 terms of Italian cuisine identified in the written and electronic sources of the above period. Most of them refer to the pasta dough, bread, cheeses, sweets and drinks. The causes of their appearance in Lithuanian are designatory and semantic: a need to name new things or identify differences in meaning when semantically old and new words partially overlap. 204 KALBOS KULTŪRA | 81 Loanwords of Italian cuisine in Lithuanian are characterised by the variability of expression, e.g. cannelloni, canneloni, canelloni, caneloni; canelloniai; kaneloni; kaneloniai (It. cannelloni). The authentic orthography does not prevent the morphological adaptation of the loanwords; however, a change in the form which is most characteristic in the process of borrowing frequently leads to converging the orthography and morphology of the loanword. Lithuanian equivalents have been suggested for ca. one third of loanwords of Italian cuisine. The equivalents are often expressed by descriptive phrases; however, they fail to meet the criteria of language economy, equivalence, meaning adequacy etc., which prevents their wider acceptance in actual use. A search for equivalents should not prevent suggesting adapted forms of loanwords of Italian cuisine to the society. JURGITA GIRČIENĖ Lietuvių kalbos institutas P. Vileišio g. 5, LT-10308 Vilnius [email protected] J. GIRČIENĖ. Italų kulinarijos svetimžodžiai 205