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Abstract: The article analyzes the Russian experience of compiling regional ethnolinguistic dictionaries and suggests a draft dictionary of the North Russian food vocabulary. The practice of including cultural-historical information in dialectal dictionaries can be traced back to the dictionaries of V. I. Dal, G. I. Kulikovsky, A. I. Podvysotsky and the dialectal ethno-ideographic and ethno-linguistic dictionaries published in recent decades: they determine the units of description, the principles of presenting ethnocultural information. The dictionary “Food of the Russian North” presented by the author contains the vocabulary of food and nutrition recorded on the territory of the Arkhangelsk, Vologda and Kostroma regions. Most of the material was drawn from lexicographic files of the Ural Federal University Toponymic Expedition. The dictionary includes the names of dishes that are part of the traditional North Russian diet: separate entries are devoted to such dishes as bliny, braga, dezhen’, kasha, kisel’, moloko, pivo, pokhlebka, prostokvasha, rybnik, salamat, tvorog (syr), ukha, khleb, shchi. The dictionary is interpretative in nature and aims at reconstructing the regional specificity of food and drinks of the peasants of the Russian North and the traditional ideas associated with them. The dictionary occupies an intermediate position between the ethno-dialect dictionary and the cultural-encyclopedic one: the methodological experience of the authors of cultural encyclopedias is applied to the analysis of dialectal material. The specificity of the project lies in the fact that the object of the description is not ritual terminology, but a subgroup of everyday vocabulary. The extraction of symbolic meanings from nonspecifically ritual vocabulary requires the availability of ethnolinguistic tools: the identification of the linguocultural symbolism is carried out using the methods of semantic-motivational, system-structural, etymological and linguo-geographic analysis of the vocabulary under study. The local variants of the names of one and the same dish, their motivational connections, semantic specificity and connotations are revealed. In addition, the functions that the objects under consideration and their designations acquire in beliefs, small folklore genres and rituals (family, calendar, agricultural and household) are determined. The principles of compiling an ethnolinguistic dictionary are illustrated by the article “Rybnik” (fish pie), which includes the following zones: “Definition”, “General characteristics, names, regional varieties”, “Role in a feast”, “Development of meanings (linguistic connotations)”, “Cultural semantics and ritual functions”.

About the author(s) :

Ksenia V. Osipova

Ural Federal University named after the first President of Russia B. N. Yeltsin (Ekaterinburg, Russia)

ORCID ID: https://orcid.org/0000-0002-2285-6112

Publication Timeline:

Date of receipt: 10.08.2021; date of publication: 25.12.2021.

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