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Раздел Ii. Этнолингвистика И Лингвокультурология Udc 811.112.2

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Раздел Ii. Этнолингвистика И Лингвокультурология Udc 811.112.2 Сетевой научно-практический журнал АУЧНЫЙ 2 6 Н РА СЕРИЯ Вопросы теоретической и прикладной лингвистики РЕЗУЛЬТАТ РАЗДЕЛ II. ЭТНОЛИНГВИСТИКА И ЛИНГВОКУЛЬТУРОЛОГИЯ UDC 811.112.2 Ferdinand Kramer, EVOLUTION Bondarenko E.V., OF THE BAVARIAN Kalinina NA. DIALECT LEXICAL SYSTEM Ferdinand Kramer, PhD, Professor, Ludwig-Maximilians-University, 14 Ludwigs St., Munich, 80539, Germany E-mail: [email protected] Elena Valentinovna Bondarenko, PhD, Professor Belgorod State National Research University, 85,Pobedy St., Belgorod, 308015, Russia E-mail: [email protected] Natalia Alexandrovna Kalinina, Assistant Lecturer Belgorod National Research University, 85 Pobedy St., Belgorod, 308015, Russia E-mail: [email protected] ^ V b s t r a c t he article deals with the specific features of the German language on the Bavarian dialect Tlexical level. The dialect is remarkable for its innovations and variety of linguistic forms on all levels of its system. The notion “Bavarian dialect” and its correlation with literary Ger­ man language is being researched. The comparative analysis reveals the facts of deviation from the standards of the literary German language, especially in vocabulary and semantics. The Bavarian dialect system is constantly changing, as any language system. We can an­ alyze it from the point of view of two states: synchronic and diachronic. The first state is relatively more stable and functioning of the language units is rather regular. But this system condition is balanced only to some extent. At every step of its development, the system col­ lects innovations at all levels of its structure: from phonological up to discursive. When their number starts to grow, the language system may change making all the new language units a new norm. A new step of its evolution begins. The aim of the article is to show the inner process of the language system self-development. ey words: language system evolution; factors of the systematic change; literary mod­ Kern German language; Bavarian dialect; lexical and semantic innovations. №2 2015 Ferdinand Kramer, Bondarenko E.V., Kalinina N.A. ТТАУЧНЫЙ EVOLUTION OF THE BAVARIAN DIALECT РЕЗУЛЬТАТ LEXICAL SYSTEM Сетевой научно-практический журн INTRODUCTION ing. This statement belongs to many layers of the The Modern German language is character­ lexical richness of Bavarian dialect, but there is ized by a great number of dialects, which vary in a particular approach to a special layer of vocab­ phonological, lexical, morphological and syntac­ ulary related to the art of cookery in Bavaria. All tic aspects. The existed literary version of Ger­ lexical material for this article is taken from the man (Hochdeutsch) allows to overcome commu- authentic book of Bavaria [3]. nicational problems. These problems connect The vocabulary of Bavarian dialect is very rich. with the peculiarities of German in different re­ It often has specific regional features and does gions. not have any analogues in the modern literary Bavarian dialect is the most interesting for German language [4]. Therefore, it may be con­ our research. It is the most distant from the veyed in the target language sometimes through modern literary German language. It is widely special translation methods. Some Bavarian known, that the modern dialects of German con­ words are translated by descriptive translation stitute two large groups: Low German and High which is necessary to explicate their meanings. German dialects. Bavarian dialect is in the sec­ This statement belongs to all linguistic levels of ond group of High German dialects. To be exact, Bavarian dialect particularly to a special vocabu­ it is in her Upper German subgroup. In turn, the lary level which is associated with Bavarian culi­ Bavarian dialect is divided into Northern Bavar­ nary. All lexical vocabulary of this article is based ian, Middle Bavarian and Southern Bavarian on the authentic book about Bavaria. dialects. The history of the Bavarian dialects is (bavarian.) das Weifiwurst = (lit. Germ.) d a s rooted in the earlier Middle Ages. Researchers of W u r stch e n “sausage”. Lexical unitof Bavari­ diachronic of German dialects declared that the an dialect belongs to common Bavarian snack: differences between Old Bavarian and Aleman- white sausage. This meal is usually served for nic dialects has no obvious nature at the level breakfast and it is a traditional Bavarian snack. of Old High German cutoff. [1] The number of (bavarian.) W eifiw u rst ist fur alle, die sie innovations begins to increase approximately to mogen, eine leckere Delikatesse. Egal, ob sie the XII century. Analysis of literary monuments geschnitten. Boiled veal sausage is a tasty and and information in dictionaries shows the differ­ favorite delicacy for everyone. It does not matter ence between the Eastern High German (Bavar­ is it cut into pieces or not [3, c.89]. ian) and the Western Upper German (Aleman- • (bavarian.) Schweinsbraten mit G n ed ln nic) dialects [2]. The aim of the article is to study = (lit. Germ.) eine Portion Schweinebraten the peculiarities of the Bavarian dialect lexical mit K lo fien . A portion of roast pork with system. dumplings [3, c.56]. METHODS (bavarian.) G n ed ln = (lit. Germ.) K lo fien A comparative historical research method is «dumplings». These starchy foods contain- used in the article. It puts historical variation of some flour and eggs. Dumplings are usu­ the language system at the center of the research ally added to soup or served with it. It can question, data collection and data analysis. On be served as a main (second) course or as a the one hand, using this method requires de­ starch component for dessert. veloping a thorough knowledge of the historical • (bavarian) a resche Brezn. = (lit. Germ.) background, i.e. the history of the country. On eine knusprige Brezel [3, c.34]. Dried the other hand, we have to know the historical pretzel. This traditional pastry is widely stages of the language system to make compari­ spread in the southern regions of German: sons and conclusions. Baden-Wurttemberg and Bavaria. Bavarian M A IN P A R T bakers produce this starchy food since XIII The vocabulary of Bavarian dialect is rich. It century. The baking tin is associated with often has narrow regional nature and has no an­ praying arms folded across a person’s chest. alogues in the modern literary language of Ger­ «Brezitella» is translated as an “arms”. Ba­ many. That is why it needs a special translation. varian brezel - almost round, “arm” and Many Bavarian words should be translated in a “body” of bread are made of the same thick­ descriptive way, with explanation of the mean- ness [5]. серия Вопросы теоретической и прикладной лингвистики Ferdinand Kramer, Bondarenko E.V., Kalinina N.A. ТТ а у ч н ы И EVOLUTION OF THE BAVARIAN DIALECT РЕЗУЛЬТАТ LEXICAL SYSTEM Сетевой научно-практический журн You have to know this vocabulary when you there is a constant movement inside it. Cooper­ stay in Bavaria. You cannot feel comfortable ation of the levels leads not only to their interac­ without these words when you visit national tion but also to their confrontation. The upper Bavarian restaurants. level may reject the innovation of the lower level • (bavarian.) A M a ss und Apfeschoale, bidd- when it doesn’t mark its level meanings. These sch en ! = (lit. Germ.)Ich hatte gerne ein Hel- are phonomorphological, phonolexical and oth­ les Bier und ein Apfelschorle, bitte! Lager er processes. On the other hand, the upper level beer and apple juice for me, please! [3, c.62]. can use the innovations of the lower level when Lexical unit b id d sch ee n is a Bavarian vari­ there is a need. At the beginning, it is a new sup­ ant of literary German lexical unit bitte. plementary function, but later it may become It can be used in two ways: in the meaning a marker of the level meaning. In such a case, «please» and in the meaning «here you are» there are morphonological, lexophonological (when you are given something). and other phenomena. M a ss denotes a unit of measure (in most The evolution of the language system de­ cases) for drinks, such as beer or sparkling wa­ pends on two groups of factors: the inner and ter. As it is known, every year in Bavaria people outer ones. Both groups are considerable and celebrate the beer festival in October. In beer weighty. The system of any language is self-con­ gardens, traditionally people drink beer from trolled and self-developed. Its structure consists beer mugs, they are called «Masskrugen» of levels and ties between them. The functions of (Masskryugen) [6,7]. If you visit the capital of the levels are interdependent. Nomination of the Bavaria, Munich, never forget that lexical units language units rely on them. Any level may be of Bavarian dialects differ from the literal vari­ active or passive in the process of the language ant of German. change. We have studied the transaction of the Bavarians say: «Mai, is des guad, do kannd I phonological and morphological levels [8]. The mi nailing», if he likes the dish and it is very tasty. research shows that the process is morphono- Literally it sounds like, «if I have a bath filled logical when the morphological level is active. with delicious food, I’ll take a bath there»[8]. Some assimilations and accommodations can You can get jollies (bavar.) «gschmackiger»=( be eliminated or used with a new morphologi­ lit. Germ.) «geschmackvoll» out of Bavarian cal function. The phonomorphological process dishes. We will say bon appetit (bavarian) «an takes place when the phonological level is active. Guadn» = (lit. Germ.) guten Appetitt or Bavari­ If the function of some language units is insignif­ an food-lovers.
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