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Masarykova Univerzita Filozofická Fakulta Ústav Masarykova univerzita Filozofická fakulta Ústav jazykovědy a baltistiky Magisterská diplomová práce 2018 Alikhan Ramazanov Masaryk University Faculty of Arts Department of Linguistics and Baltic Studies General Linguistics Bc. Alikhan Ramazanov The Characteristics of Basic Food Names in Kazakh, Turkish, Russian and Czech Master‘s Diploma Thesis 2018 2 I hereby declare that I am the sole author of this work and that I have used only the sources listed in the bibliography. Brno 01.04.2018 3 I would like to thank my supervisor, PhDr. Pavla Valčáková, CSc., for her assistance, guidance, and support with my work. I would also like to thank my family for their endless love and support despite thousands of kilometers between us. 4 Table of Contents INTRODUCTION…………………….………………………….……………7 MILK………………………………………………………………………....11 1. Cow milk………………………………………………………………11 1.1. Kazakh sút/ Turkish süt…………………………………………..12 1.2. Russian молоко/ Czech mléko…………………………...………17 2. Fermented horse milk: Kumys. ………………….……………………25 3. Fermented camel milk: Shubat……………………..…………………29 CEREAL…………………………………………………..…………………31 1. Wheat…………………………………………………….……………32 1.1. Kazakh bıdaı/ Turkish buğday……………………………………32 1.2. Russian пшеница/ Czech pšenice………………...………………36 2. Barley……………………………………………………….…………….39 2.1 Kazakh arpa/ Turkish arpa…………………………...……………39 2.2. Russian ячмень/ Czech ječmen………………………..…………41 BREAD…………………………………………………………………...….43 1. Kazakh nan …………………………………………………………...44 2. Turkish ekmek …………………………………………………..……49 3. Russian хлеб/ Czech chléb………………………………………...….52 MEAT………………………………………………………………………..56 1. Kazakh еt/ Turkish et……………………………………….…………58 2. Russian мясо/ Czech maso……………………………………………61 CONCLUSION………………………………………………………………64 Language abbreviations……………………………………………...………68 Other abbreviations…………………………………………………..………71 5 Works cited…………………………………………………………………..72 Internet sources ……………………………………………………………...79 Nominal index……………………………………………………………..…80 Resume……………………………………………………….………………89 Attachments……………...……………………………………………...……92 6 INTRODUCTION Food is one of the most vital needs of any human-being. Ancestors of the modern man consumed a lot of food of plant origin, mainly vegetables and fruits. As well, they started consuming meat of animals hunted by a special group of tribes. Throughout history people learnt and developed ways of using different ingredients to make food. Not only is food a biological substance providing nutritional support for an organism, but it is also a significant part of any culture. Food has always had an influence on cultural, economic, environmental, and sociological fields of a society. Since ancient times people have used some sorts of food in trading as a currency, some folks even had wars between each other for food. Each culture has different names for kinds of foods. Some of them use the same word but different forms. This thesis aims to compare food names both in terms of etymology and their semantic motivation in the Turkic and the Slavic languages. We will try to distinguish the differences and similarities between the languages as well as investigate the role of food in cultures that these researched languages belong to. For this work we have chosen two Turkic and two Slavic languages for several reasons. First of all, I decided to choose my mother tongue, the Kazakh language. Secondly, during my Bachelor studies, I concentrated on the regions where the Turkic languages were/are spoken, therefore, I chose Turkish as the most spoken modern language among the others of the same language group. Thirdly, I selected Russian, the language I consider my second mother tongue. And last but not least, I would like to include the Czech language as the object of my work because it is the language my studies are in. Of course, we will be including other languages for comparison purposes too. Turkic languages are a group of closely related languages that form a subfamily of the Altaic languages. Nowadays the Turkic languages are spoken in many countries like Turkey, Russia, Kazakhstan, Azerbaijan, Afghanistan, Northern Cyprus, Kyrgyzstan, Iraq, Turkmenistan, Uzbekistan, China, and Iran. We can classify the languages into four branches and separate branches consisting of one language only: Oghuz (Turkish, 7 Azerbaijani, etc.), Kipchak (Kazakh, Kyrgyz, Tatar, Bashkir, Karaim, etc.), Uighur- Chagatai (Uzbek, Uighur, etc.), Siberian (Khakas, Shor, etc.), and Chuvash and Khalaj as independent branches though the classification may differ from author to author. The earliest known records of Old Turkic proper are inscriptions on stone stelae erected in the 8th century in the Orkhon River valley (Mongolia) in honour of certain rulers of the Old Turkic Empire. In this thesis two Turkic languages will be used as the objects of the work. The modern Kazakh nation traces its roots to a loose confederation of Uzbek separatist tribes, which broke away from the main Uzbek Khanate the middle of the 15th century and from then on the formation of the modern Kazakh language takes place. Kazakhstan will start adopting a new version of the Latin-based Kazakh alphabet through to 2025. The new alphabet has already been confirmed and signed. Even though changing to another alphabet is a long process, the first steps have already been made. We would also like to make this first step towards the changes and will write all Kazakh words in Latin according to the new alphabet1. Turkish language is the major member of the Turkic language family. Turkish development can be divided into our periods: Old (Anatolian and Ottoman) Turkish, 13th–16th centuries; Middle (Ottoman) Turkish, 17th–18th centuries; Newer (Ottoman) Turkish, 19th century; and Modern Turkish, 20th century till present. Slavic languages are a group of Indo-European languages spoken in eastern Europe, much of the Balkans, parts of central Europe, and the northern part of Asia. It is believed that each branch of Slavic originally developed from Proto-Slavic, which itself developed from an earlier language that was also the antecedent of the Proto-Baltic language. In our work we will consider food names in two languages belonging to this group: Russian, which is a part of the East Slavic branch, and Czech, the West Slavic branch. Even though both Kazakh and Turkish belong to one language group as well as Russian and Czech belong to the same another group, each language has its own development history, therefore, completely different words can be used for food names, for instance, Kazakh nan and Turkish ekmek. 1 See official site of Akorda: <http://www.akorda.kz/>. See also attachment 1 on p. 92. 8 We will mainly concentrate on the very basic food names people used in ancient times. Therefore, our work will be divided into several parts depending on the type of food. For example, in the first part of this thesis, we will consider milk products such as cow milk, the first kind of dairy used by humans, in both Turkic and Slavic languages: MILK - kaz.sút, tur. süt, rus. молоко, č. mléko. We will try to define an etymological aspect in each language as well as look into the word in terms of semantic motivation. Moreover, the work aims to compare the role of milk in these cultures and see similarities and differences. Apart from cow milk, we will also investigate less common types of dairy as kumys - fermented horse milk and shubat (also known as chal) - fermented camel milk. In all four languages kumys and shubat are the same. In general, the thesis will include food names of dairy products (cow milk, kumys, shubat), some kinds of cereals like wheat – kaz. bıdaı, tur. buğday, rus. пшеница, č. pšenice; barley – kaz. arpa, tur. arpa, rus. ячмень, č. ječmen; bread – kaz. nan, tur. ekmek, rus. хлеб, č. chléb; some sorts of bread in Kazakh like zaǵara- nan, taba-nan, tandyr-nan, kúlshe-nan; and meat – kaz. ет, tur. et, rus. мясо, č. maso. As a result, we will consider both diachronic and synchronic aspects of these food names in four languages. The main source for this thesis are dictionaries. For the Turkic languages we will mainly refer to “Etymological Dictionary of the Turkic Languages” by Ervand Sevortjan (Moscow 1974-2000), one of the most noticeable works in Turkology. As well, we will use an old dictionary on which most of the modern works on the Turkic languages are based, “Compendium of the languages of the Turks" (Dīwān-i Lughāt al-Turk) by Mahmud al- Kashgari, written approximately in the second half of the XI century. When looking at a specific word, we might need a help of a particular language. For example, Kazakh nan ‘bread’ differs from Turkish ekmek and does not appear in Sevortjan’s dictionary; nevertheless, we can use “Etymological dictionary of the Kazakh language” (Almaty 1966) by Akhmedi Iskakov where we will find information on the etymology of the form nan. For Russian words’ etymology we will refer to Vasmer’s “Etymological dictionary of the Russian language” (Moscow 1964-1973). Jiří Rejzek’s “Etymological dictionary of the Czech language” (Voznice 2001) and Václav Machek’s “Etymological dictionary of the Czech language” (Prague 1971) are going to help us with Czech words. Along with these 9 dictionaries, our work will use a number of online dictionaries, which, for some reason, were not published on paper, or are as popular as their published analogues. For example, we will quite often use “Oxford English Dictionary” and “An American Dictionary of the English language” because our work is written in English, and sometimes, to better understand the etymological or semantic aspect of a word in the researched languages, we might need their equivalents in English. Kazakh-Russian (Russian-Kazakh) Online Dictionary is nowadays the largest dictionary dedicated to these two languages and it will help us especially see some connections as a result of a long-time-period interaction between these cultures. Unfortunately, because it is quite challenging to find hard copy books regarding Kazakh and Turkish, our work used many Internet resources and some of the electronic books might not have pages. Nevertheless, all the materials taken from websites will be listed along with the links to those web pages.
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