The article is focused on an analysis of naming procedures used for creating the names of dairy products. From the factual point of view, the names are classified into two groups - descriptive and creative names; the positives and negatives of both groups are discussed. The author also offers a brief overview of criteria which should be - according to her recommendations - followed when creating the individual names. The orthographic aspect of the analysed names is commented on as well.
Many authors have focused on the establishment and usage of a unified onomastic terminology. Still, most of the inaccuracies and ambiguities arose in the understanding and overall classification of chrematonyms. Chrematonyms are proper names artefact, that are not hard fixation throughout the country. In this article the authoress offers several viewpoints of significant Slovak and foreign (Czech, Polish, Russian and German) onomasticians regarding the problem of specifying and defining chrematonyms in the onymic system. At the same time, she offers our own suggestion for the classification of chrematonyms. She stresses the importance of establishment of chrematonomastic terms, so that this field of onomastics can be an equal partner of other disciplines and at the same time fulfill the denomination needs of other languages.
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