VARIETY OF THE NAMES OF CRAMBLED EGGS AND OTHER DISHES MADE FROM EGGS IN THE RUSSIAN LANGUAGE IN THE 19TH CENTURY
Journal Title: Мова - Year 2014, Vol 0, Issue 22
Abstract
In this article the names of crambled eggs and other dishes made from eggs, which were found in the V. I. Dahl’s Dictionary «Tolkovyj slovar’ zhivogo velikorusskogo jazyka» are described. All the lexemes are discussed from the point of view of geography and its spreading, chronology, sources of the borrowing, semantics and derivation. It turns out to be that only five names belong to the Russian literary language (glazun’ja, drochiona, jaichnica, jajca vkrutuju, jajca vsmiatku). All the remaining words are known only thanks to the registration in the V. I. Dahl‘s Dictionary. The most interesting group constitute the dialectal names of dishes from eggs: vereshchaga, vkusnia, glazukha, kolokol’nica, kokoshnica, kusnica, naskovorodnik, priazhenica, skovorodka, skovorodnik, skovorodnica, skorodumka, sukharnik, celukha. They came into being in the live Russian language at the cost of: the names of egg itself (kolokol’nica, kokoshnica), the vessel on which the dish was prepared or served (naskovorodnik, skovorodka, skovorodnik, skovorodnica), the time needed to prepare the dish (skorodumkа), its look (glazukha, celukha), the ingredients (kusnica, sukharnik), its taste (vkusnia), and the way of its prepearing (vereshchaga, priazhenica). The language of Russian dialects is exceptionally rich and beautiful because it has so many terms for crambled eggs and dishes form eggs. Even for the literary crumbed eggs in the dialects we can found synonymous terms (jajechnia, jajechnicа).
Authors and Affiliations
Jolanta Kur-Kononowicz
Keywords
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