Northern Russian Names of Flour and Bread Made of Different Varieties of Grain: The Semantic-Motivational Aspect

• Published in: Izvestia of the Ural federal university. Series 2. Humanities and Arts
• Main Author: Osipova, Ksenia Viktorovna
• Other Authors: The research was supported by the Russian Science Foundation grant project 20-18-00223 “Etymologisation and Semantic Reconstruction of Russian Dialect Vocabulary”., Исследование выполнено при поддержке гранта РНФ № 20-18-00223 «Этимологизация и семантическая реконструкция русской диалектной лексики».
• Format: Article in Journal/Newspaper
• Language: Russian
• Published: Уральский федеральный университет имени первого Президента России Б.Н. Ельцина 2021
• Subjects: Russian Language; Northern Russian dialects; etymology; ethnolinguistics; vocabulary; semantics; Finno-Ugric loanwords; names of bread; русский язык; севернорусские говоры; этимология; этнолингвистика; лексика; семантика; финно-угорские заимствования; наименования хлеба; Kostroma; Rus’; Arkhangelsk; Архангельск*
• Online Access: https://journals.urfu.ru/index.php/Izvestia2/article/view/5378; https://doi.org/10.15826/izv2.2021.23.3.059

This article discusses dialectal names of bread made of a mixture of two or three varieties of flour (barley, rye, oat, or wheat), recorded on the territory of Arkhangelsk, Vologda, and northern Kostroma regions. The author carries out an analysis of this group of vocabulary in linguo-geographic and...