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Borderland elements of the language of 'Kucharka Litewska' by Wncenta Zawadzka

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Koniusz E.

Acta Baltico-Slavica

2007

vol. 31

123-133

This paper focuses on two issues: 1. characteristic features of the Northern Borderland variety of the Polish language substantiated in 'Kucharka litewska' by Wincenta Zawadzka, the cookbook which was published in Vilnius either in 1854 or 1858 as one of few texts of this kind, 2. where the individual language of the authoress was shaped and to what degree she acquired the norms of the general Polish language. Selected phonetic (marks of reduction of the unstressed 'e' in final position in the form of akan'e and higher articulation), morphological (morphological marks of 'akan'e', numerous functionally reflexive verbs used as passive voice), as well as lexical and semantic phenomena (e.g. bojka, makotra, skorynka, starkowac, trybulka, tuszyc, ulep, plewy, plewka, 'blony w miesie, zyly w miesie, stezala warstewka np. na rosole', w calku 'w calosci', etc.) were analysed and described in this article. The authoress indicates that the language was undoubtedly shaped, placing itself within the Lithuanian colloquial Polish of (average-)educated groups. Moreover, she suggests that the language of the book should be further examined in various planes.

About cooking habits in Lithuania in the XIX century and the names of Vilnius regional dishes on the basis of 'Kucharka Litewska' (Lithuanian Cookbook)

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Koniusz E.

Acta Baltico-Slavica

2005

vol. 29

105-123

This article focuses on two issues: (1) cooking habits in Lithuania in the XIX century against the background of the food cooking culture on the Polish land, (2) the names of Vilnius regional dishes. The basic source of material is Wincenta Zawadzka' book titled 'Kucharka Litewska' (Lithuanian Cookbook) which was published in Vilnius in the middle of the XIX century (either 1854 or 1858). The said cookbook constitutes a cultural and linguistic document of the epoch. Therefore, the names: bliny, blinki, kolduny, koldunki, kwaszenina, oladki, oladeczki, szaltanosy, szpekuchy, wereszczaka; pierogi 'bulki, ciasto drozdzowe', bulion 'rosól' i rosól 'krupnik' became the subject of the semantic and linguistic analysis and were confronted against the corresponding names taken from other sources. The author shows that Kucharka Litewska containing the exact cooking recipes under the above-mentioned named constitutes the ideal comparable and supplementary material both in terms of the names which may consist of two words (e.g. kolduny tyszkiewiczowskie, bliny ruskie ) and their meanings.

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2 Acta Baltico-Slavica

2 Koniusz E.

1 2007

1 2005

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Borderland elements of the language of 'Kucharka Litewska' by Wncenta Zawadzka

About cooking habits in Lithuania in the XIX century and the names of Vilnius regional dishes on the basis of 'Kucharka Litewska' (Lithuanian Cookbook)