Original title:
Sémantická motivace některých názvů pečiva ve slovanských jazycích
Translated title:
Semantic Motivation of the Names for Stuffed Pastries in the Slavic Languages
Authors:
Valčáková, Pavla Document type: Papers Conference/Event: Etymologické symposion Brno 1999, Šlapanice u Brna (CZ), 1999-09-07 / 1999-09-09
Year:
2000
Language:
cze Abstract:
[cze][eng] Názvy plněného pečiva jsou především deverbativa od sloves označujících jejich plnění (b. găbanica, mk. banik, sch. gúžvača, sln. poválnica, vrtanjki, slk. prekladanec, č. závin, p. zawijak, ukr. valjúch, r. zágiben´). Podobné názvy slouží i k pojmenování neplněného pečiva, kdy se těsto rovněž zahýbá, skládá, zavíjí, válí ap. Některé názvy patří k internacionalismům v kulinářské terminologii (např. ruláda, štrůdl). Vyskytují se zde i balkánské turcizmy (b. bjurék, mk. burek, sch. bakláva aj.).The names of stuffed pastries are important source of information about the development of Slavic boarding. The terms of Slavic origin are predominantly deverbatives, derived from verbs specifying the way in which the filling was worked into the dough (Bulgarian găbanica, Macedonian banik, Serbo-Croatian gúžvača, Slovene poválnica, vrtanjki, Slovak prekladanec, Czech závin, Polish dialect zawijak, Ukrainian valjúch, Russian zágiben´). Similar names are used also for pastries without filling, where the dough is being wrapped, folded, twisted or braided during the final shaping. (This is often the case of names for Christmas cakes, rolls etc.). Among loans, besides French roulade, which became internationalism in culinary terminology, is the most widely spread German Strudel, in dialect Struckel. In South-Slavic languages, as well as elsewhere, Balkan turcisms (Bulgarian bjurék, Macedonian burek, or Serbo-Croatian bakláva) occur. From Hungarian rétes, the name of the pastry was brought into dialects in Slovene, Croatian, Slovak and Ukrainian. Project no.: CEZ:AV0Z9061902 (CEP), GA405/98/0024 (CEP) Funding provider: GA ČR Host item entry: Studia etymologica Brunensia 1, ISBN 80-85494-58-2
Institution: Institute of the Czech Language AS ČR
(web)
Document availability information: Fulltext is available at the institute of the Academy of Sciences. Original record: http://hdl.handle.net/11104/0093537