Yeast and leaven – craftsmen, blacksmiths? (names of notions in the Vepsian ethnolinguistic space)
English
journal number:
Journal’s Subject Headings:
Philology
About author:
Institute of Language, Literature and History of the Karelian Scientific Center of the Russian Academy of Sciences, Petrozavodsk, Russian Federation, [email protected]
ABSTRACT
Introduction: the article analyzes the Vepsian terms for yeast and leaven. This vocabulary is interesting from the point of view of motifs of nomination, preservation of the Baltic-Finnish etymological heritage, innovative moments and the results of contact phenomena observed both in the direct borrowing of the necessary lexemes into the Vepsian language, and in the semantic and grammatical influence on the group of this vocabulary.
Objective: to study a group of vocabulary associated with the names of yeast and leaven, to identify the motifs of nomination, their originality and innovativeness in the Baltic-Finnish etymological space, and to determine the results of contact and universal phenomena.
Research materials: Vepsian names of yeast and leaven collected in the fields, from archival and published sources.
Results and novelty of the research: the article defines the motifs of Vepsian terms – the names of yeast and leaven. Their bases are verbal lexemes that can reflect the process of work of yeast and leaven during dough preparation (noustatada ‘to raise’ → noustatez ‘rise (of dough)’; hapata ‘to sour; to ferment’ → hapatez, hapišt ‘oxidation; fermentation’; muigota ‘to sour; to ferment’→ muigotez ‘oxidation; fermentation’). Special attention is paid to attracting some language metaphors to the nomination [rand ‘yeast’ (lit. ‘the edge of the leavened dough’); sep ‘yeast’ (lit. ‘blacksmith; craftsman’)]. The scientific novelty of the article lies in the determination of the motifs of nomination of terms and their etimologization – Baltic-Finnish (noustatez, hapatez), innovative Vepsisms (muigotez) and the reasons of their emergence, as well as obscure terms, which are offered the interpretation by the author (rand, sep). Special attention is drawn to the semantic universal realities in the studied group of terms caused by the invasion of metaphors into the nomination, which in this case turned out to be characteristic for related and neighboring unrelated languages [Vepsian sep ‘yeast’ (lit. ‘blacksmith’), Tver Karelian seppä ~ šeppä ‘yeast’, Estonian dialectal meistari, töök, töömees ‘yeast’ (lit. ‘master; working man’) and Russian master ‘leaven’].
Key words: Vepsian language, language contacts, vocabulary, nomination, etymology. Acknowledgments: the article is prepared as a part of the state task of the Karelian Scientific Center of the Russian Academy of Sciences.
ABSTRACT
Introduction: the article analyzes the Vepsian terms for yeast and leaven. This vocabulary is interesting from the point of view of motifs of nomination, preservation of the Baltic-Finnish etymological heritage, innovative moments and the results of contact phenomena observed both in the direct borrowing of the necessary lexemes into the Vepsian language, and in the semantic and grammatical influence on the group of this vocabulary.
Objective: to study a group of vocabulary associated with the names of yeast and leaven, to identify the motifs of nomination, their originality and innovativeness in the Baltic-Finnish etymological space, and to determine the results of contact and universal phenomena.
Research materials: Vepsian names of yeast and leaven collected in the fields, from archival and published sources.
Results and novelty of the research: the article defines the motifs of Vepsian terms – the names of yeast and leaven. Their bases are verbal lexemes that can reflect the process of work of yeast and leaven during dough preparation (noustatada ‘to raise’ → noustatez ‘rise (of dough)’; hapata ‘to sour; to ferment’ → hapatez, hapišt ‘oxidation; fermentation’; muigota ‘to sour; to ferment’→ muigotez ‘oxidation; fermentation’). Special attention is paid to attracting some language metaphors to the nomination [rand ‘yeast’ (lit. ‘the edge of the leavened dough’); sep ‘yeast’ (lit. ‘blacksmith; craftsman’)]. The scientific novelty of the article lies in the determination of the motifs of nomination of terms and their etimologization – Baltic-Finnish (noustatez, hapatez), innovative Vepsisms (muigotez) and the reasons of their emergence, as well as obscure terms, which are offered the interpretation by the author (rand, sep). Special attention is drawn to the semantic universal realities in the studied group of terms caused by the invasion of metaphors into the nomination, which in this case turned out to be characteristic for related and neighboring unrelated languages [Vepsian sep ‘yeast’ (lit. ‘blacksmith’), Tver Karelian seppä ~ šeppä ‘yeast’, Estonian dialectal meistari, töök, töömees ‘yeast’ (lit. ‘master; working man’) and Russian master ‘leaven’].
Key words: Vepsian language, language contacts, vocabulary, nomination, etymology. Acknowledgments: the article is prepared as a part of the state task of the Karelian Scientific Center of the Russian Academy of Sciences.
For citation: Zaytseva N. G. Yeast and leaven – craftsmen, blacksmiths? (names of notions in the Vepsian ethnolinguistic space) // Vestnik ugrovedenia = Bulletin of Ugric Studies. 2020; 10 (4): 642–651.
