NOMINATION OF YEAST DOUGH FLOUR PRODUCTS IN THE DIALECTS OF EASTERN PODILLIA

Abstract

The article analyzes the lexical-semantic group of names of yeast dough dishes in the Eastern Podilly dialects of the Ukrainian language. The study is based on original field records collected in settlements of eastern Vinnytsia region, western Cherkasy region, north-western Kirovohrad region, and north-eastern Odesa region. The main focus is placed on identifying nomination models, motivational features, and differential semantic components underlying the names of yeast dough dishes. It has been established that native one-word lexemes prevail in the studied dialects and function as basic nominations, whereas analytical names expressed by coordinated and noncoordinated attributive word combinations perform a specifying and differentiating function. The most productive nomination models are “noun + adjective” and “noun + preposition + noun”. The main differential features of nomination are identified as the method of preparation, the shape of the product, its function (everyday, festive, ritual), color, degree of baking, and the quality of the finished product. Special attention is paid to the analysis of the lexeme bread as an archilexeme that unites a number of more specific names differentiated according to shape, baking quality, color, and the state of the dough. The specialized ritual nominations kalach and paska are analyzed in detail; they are characterized by a high degree of semantic stability and sacralization. It is established that the lexeme kalach is differentiated primarily by its shape and ritual function, whereas paska is a monosemantic nomination strictly associated with the Easter calendar cycle. It is proven that the vocabulary denoting yeast dough dishes in the Eastern Podilly dialects reflects traditional culinary practices, ritual culture, and the specific linguistic worldview of the dialect speakers