Traditional lexis of a wedding meal in the Tuvan language
DOI:
https://doi.org/10.25178/nit.2024.1.10Keywords:
lexicon; Tuvans; Tuvan language; wedding feast; meat food; plant-based food; dairy foodAbstract
The article analyzes the traditional lexis related to wedding feasts in the Tuvan language. The research material consists of words extracted from the studied literature and data obtained during dialectological and comprehensive expeditions conducted by one of the authors in Tuva from 1999 to 2023. Respondents of the older generation, whose weddings were celebrated before the 1960s, were interviewed during these expeditions.
The examined lexis can be analyzed based on the following lexical-semantic groups: names of meat dishes, names of dairy dishes, names of plant-based food. For meat dishes of the wedding feast, Tuvans traditionally used lamb, including meat, blood products, and internal organs (offal), hence the corresponding vocabulary has been compiled. The lexis of dairy products from fermented or curdled milk of cows, sheep, goats, yaks, and mares, as well as plant-based food, is also presented.
In terms of structure, this lexis consists of simple and compound words with two components, as well as fixed expressions. Etymologically, these are Common Turkic words, specifically Tuvan words and fixed expressions containing Common Turkic components, Turkic-Mongolian components, Turkic-Chinese components, Mongolisms, Turkic-Mongolian words. Additionally, instances of Chinese and Arabic influence were noted.
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Kara-ool L. S. and Kormushin I. V. Traditional lexis of a wedding meal in the Tuvan language. New Research of Tuva, 2024, no. 1, pp. 148-165. DOI: https://doi.org/10.25178/nit.2024.1.10
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