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Semantic Motivation of the Names for Stuffed Pastries in the Slavic Languages
Valčáková, Pavla
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.
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