«Корка на подпорках»: наименования неудачных хлебных изделий в русских говорах Пермского края

Abstract

The article deals with the Perm dialect names of failed bread products. There are a large number of words in Perm dialects that name such foods, which indicates the ubiquity of home-baked bread. Naturally, there frequently occur various culinary mistakes. Characteristics and nominations of failed baked products testify to the importance for the dialect speakers of such properties as taste, texture, and shape. The author analyzes this group of vocabulary in the semantic-motivational aspect in order to determine the features of its formation, to identify possible borrowings, and to carry out etymological reconstruction of lexemes with an unclear internal form. The study shows that figurative, expressive units predominate in this lexical group; phraseological combinations and expressions, comparative constructions, metaphors are often used to characterize unbaked, not risen, burnt baked products. Basically, this fact explains the numerical predominance of Perm dialect vocabulary among the words with this meaning. The emergence of some lexemes is the result of borrowing from the Permiс (Komi and Komi-Permyak) languages. These lexical units are noted in the northern dialects of the Kama region since the territory of their use was characterized by the closest contacts with the Komi population. The making of bread and other baked products was one of the important duties of a woman in the peasant economy, testifying to her qualities as a hostess. Therefore, when describing failed baked products, speakers of the dialect may sometimes use expressions that indicate the mistakes of a female baker.