Names of Cereals in the Turkic Languages - WydziaÃ…Â‚ Filologiczny UJ

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Barley || ǯehimien 17ǯehimienforms:nečimien Yak.: Pekarskij 1917–30, Ani kin 2003nehimien Yak.: Anikin 2003ńečimien Yak.: Pekarskij 1917–30, Slepcov 1964: 37, 109, Anikin 2003ńesemen [ɔ: -h-] Yak.: Pekarskij 1917–30, Anikin 2003žesemen [ɔ: ǯehemen] Yak.: (жэсэмэн [ɔ: дь-]) Dmitrieva 1972ǯehimien Yak.: RJakS, Anikin 2003ǯesemen [ɔ: -h-] Yak.: Pekarskij 1917–30, Anikin 2003etymology:1964: Slepcov: < Russ. jačmeń ‘barley’1972: Dmitrieva: < Russ. jačmeń ‘barley’2003: Anikin: Russ. jačméń (alternately. Sib. *jašméń) > Yak. ǯesemen > other forms,cf. Ubrjatova 1960: 23 for ǯ- ~ n- / ń- , and indicates Russ. člen > Yak. čilien,silien for -s- ~ -č- and refers to Slepcov 1964: 109commentary:The etymology presented by Slepcov 1964 and more comprehensively by Anikin 2003is undoubtedly true in general. However, it is unclear to us why Anikin 2003 believesthat ǯesemen is the oldest form, from which ńesemen and ńečimien evolved by meansof assimilation.It seems that his reasoning is based solely on the sounding of these forms, but it isimpossible to unambiguously settle the chronology of their borrowing, as assimilationdepends not so much on the time of borrowing, as on how well the borrower knewRussian, and therefore it can only help to establish a chronology expressed in generations,not in absolute years; cf. Stachowski, M. 1999b: 23. The differences between theforms are: 1. anlaut (ǯ-, n-, ń-), 2. adaptation of Russ. -s- (-h-, -č-), 3. epentetic vowel(-e-, -i-) and 4. yielding or not of the Russ. accent (-ie-, -e-). From among these featuresonly 3. lets us draw some conclusions regarding chronology: in the Tkc. languagesepentetic vowels are high 7 , and so -e- should be understood as a result of assimilation.We believe therefore that jačmeń > Yak. *JaČimien > JeČimien > JeČemen. Regardingphonetics, cf. ebies ‘oats’.7 This is a constant feature of the Tkc. languages; cf. e.g. the necessity of Tkc. mediation in Hung.király ‘king’
18 BarleyKar.Gag.CTat.Tksh.Krč.Blk.Nog.Kmk.Az.Khal.Čuv.Tat.Bšk.Kzk.Kklp.Kirg.Trkm.Uzb.Uyg.Oyr.Khak.Tuv.SarUyg.arpa ‘barley’
Page 2 and 3: StudiaTurcologicaCr acoviensia11
Page 4 and 5: Jagiellonian University · Institut
Page 6: contentsIntroduction . . . . . . .
Page 9 and 10: 8 IntroductionTranscriptionWe have
Page 11 and 12: 10 arpa || BarleyKarH: arpaKarT: ar
Page 13 and 14: 12 arpa || Barley1993: EWU: probabl
Page 15 and 16: 14 as || Barleyasforms:as Khak.: Dm
Page 17: 16 sula || Barleyalso ‘bud’, k
Page 21 and 22: 20 aži bijdaj || Cornmäkkemäkke
Page 23 and 24: 22 gargydaly || Corngargydalyforms:
Page 25 and 26: 24 kokoroz || Cornlinguistic data d
Page 27 and 28: 26 (kömme) qonaq || CornFinally, w
Page 29 and 30: 28 mysyr (bugdajy) || Cornmysyr (bu
Page 31 and 32: 30 žasymyk || Cornžasymykforms:
Page 33 and 34: 32 CornKklp.Trkm.Uzb. Kirg.Uyg.mäk
Page 35 and 36: 34 Milletforms:cebedogončäkin →
Page 37 and 38: 36 čüžgün || Milletčüžgünfo
Page 39 and 40: 38 indäü || Millethowever, solved
Page 41 and 42: 40 mysyr || Milletspecies of millet
Page 43 and 44: 42 proso || Milletprosoforms: proso
Page 45 and 46: 44 taragan || Millettaraganforms:ta
Page 47 and 48: 46 ǯavers || Millet1972: Dmitrieva
Page 49 and 50: 48 MilletKarLGag.Tksh.CTat.Čuv.Tat
Page 51 and 52: 50 arpakan || Oatslanguages:Az.: ju
Page 53 and 54: 52 julaf || OatsSteblin-Kamenskij 1
Page 55 and 56: 54 ovjos || Oatsovjosforms: ovjos T
Page 57 and 58: 56 süle || Oatslanguages:Brb.: sol
Page 59 and 60: 58 uvus || Oatssian’ 37 . The nam
Page 62 and 63: iceoryza sativa l.Rice is one of th
Page 64 and 65: Rice || čeltik 63aryšforms: aryš
Page 66 and 67: Rice || pirinč 65a couple of times
Page 68 and 69:
Rice || tuturgan 67etymology:1972:
Page 70 and 71:
Rice || tüvi 691. in -i: *tögi (>
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yesecale cereale l.Rye is a seconda
Page 74 and 75:
Rye || aryš 73aryšforms:ārəš K
Page 76 and 77:
Rye || čavdar 75languages:KarH.: a
Page 78 and 79:
Rye || jadygan 77languages:Küär.:
Page 80 and 81:
Rye || kara bugdaj 79kara bašakfor
Page 82 and 83:
Rye || suly 81commentary:Literary
Page 84 and 85:
Rye 83Kar.CTat.Krč.Nog.Blk.Kmk.Ču
Page 86 and 87:
Rye 85Krč.Blk.Nog.Kmk.Tat.Kklp.Trk
Page 88 and 89:
wheattriticum l.Wheat is one of the
Page 90 and 91:
Wheat || bugdaj 89commentary:This n
Page 92 and 93:
Wheat || bugdaj 91buγdoj Uyg.: RUj
Page 94 and 95:
Wheat || bugdaj 93It might be impos
Page 96 and 97:
Wheat || bugdaj 95OSlav.pyroTkc.Mo.
Page 98 and 99:
Wheat || jasmyk 972. ‘rice’ >
Page 100 and 101:
Wheat || taryg 99has always been on
Page 102:
Wheat 101Kar.Gag.CTat.Tksh.Krč.Blk
Page 105 and 106:
104 Final Remarkscereal etymology T
Page 108:
abbreviationsAfgh. = Afghan || Alb.
Page 111 and 112:
110 LiteratureČernych, P.Ja.: Isto
Page 113 and 114:
112 LiteratureLokotsch, K.: Etymolo
Page 115 and 116:
114 LiteratureRTofS = Buraev, I.D.
Page 118 and 119:
indexof non-Turkic formsaca- Skr. 1
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Names of Cereals in the Turkic Languages - WydziaÃ…Â‚ Filologiczny UJ

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