This article discusses the topic of echoic verbs related to the act of eating in the context of their expressive nature in contemporary Polish. The author pays attention to verbs that, according to Maciej Mączyński, indicate the “piggish” model of eating (including ciamkać, glamać, mlaskać, siorbać), verifies which of them are noticed in modern general dictionaries of the Polish language with meanings related to food, and analyses the microstructure of the entries, pointing to indications of the expressive nature of the verbs. She refers the conclusions on the contemporary expressive nature of the analysed verbs to the findings of psychologists regarding misophonia. Moreover, she bases them on observing new phenomena and trends on the Internet, including ASMR, mukbangs, and food challenges. The analysis of contexts has shown that the today’s aƫ tude to the sounds made while eating is diff erentiated and determined by biological, cultural, psychological, and social factors.
{"title":"O wybranych dźwiękonaśladowczych czasownikach związanych z czynnością jedzenia oraz ich nacechowaniu ekspresywnym we współczesnej polszczyźnie","authors":"Barbara Mitrenga","doi":"10.33896/porj.2023.10.4","DOIUrl":"https://doi.org/10.33896/porj.2023.10.4","url":null,"abstract":"This article discusses the topic of echoic verbs related to the act of eating in the context of their expressive nature in contemporary Polish. The author pays attention to verbs that, according to Maciej Mączyński, indicate the “piggish” model of eating (including ciamkać, glamać, mlaskać, siorbać), verifies which of them are noticed in modern general dictionaries of the Polish language with meanings related to food, and analyses the microstructure of the entries, pointing to indications of the expressive nature of the verbs. She refers the conclusions on the contemporary expressive nature of the analysed verbs to the findings of psychologists regarding misophonia. Moreover, she bases them on observing new phenomena and trends on the Internet, including ASMR, mukbangs, and food challenges. The analysis of contexts has shown that the today’s aƫ tude to the sounds made while eating is diff erentiated and determined by biological, cultural, psychological, and social factors.","PeriodicalId":197964,"journal":{"name":"Poradnik Językowy","volume":"35 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507118","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The subject of the analysis are terms recorded in the 17th–19th-century grammar nomenclatures. The most numerously represented ones were terms from the field of inflection (naming parts of speech and grammatical categories), there were few terms from the field of phonetics and word-formation, and terms from the field of sentence syntax had not appeared in glossaries until the 19th century. This share of terms from various branches was determined by the utilitarian nature of grammatical works: they were intended for learning Polish or foreign languages. It was assumed a priori, so to speak, that the learner already had the knowledge of the rules of Latin grammar, and the point of reference for Polish terms (or German ones, as in Dobracki’s grammar book) was the Latin terminology. The outcome of the development of grammatical knowledge is the redefinition of grammar itself and its branches, the independence of the grammatical description of modern languages from Latin grammar, as well as the codification and standardisation of grammatical terminology.
{"title":"Dawne nomenklatory gramatyczne jako źródło wiedzy o gramatyce","authors":"Wanda Decyk-Zięba","doi":"10.33896/porj.2023.10.7","DOIUrl":"https://doi.org/10.33896/porj.2023.10.7","url":null,"abstract":"The subject of the analysis are terms recorded in the 17th–19th-century grammar nomenclatures. The most numerously represented ones were terms from the field of inflection (naming parts of speech and grammatical categories), there were few terms from the field of phonetics and word-formation, and terms from the field of sentence syntax had not appeared in glossaries until the 19th century. This share of terms from various branches was determined by the utilitarian nature of grammatical works: they were intended for learning Polish or foreign languages. It was assumed a priori, so to speak, that the learner already had the knowledge of the rules of Latin grammar, and the point of reference for Polish terms (or German ones, as in Dobracki’s grammar book) was the Latin terminology. The outcome of the development of grammatical knowledge is the redefinition of grammar itself and its branches, the independence of the grammatical description of modern languages from Latin grammar, as well as the codification and standardisation of grammatical terminology.","PeriodicalId":197964,"journal":{"name":"Poradnik Językowy","volume":"19 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article presents and overview of the contemporary nutritional trends established in the 21st-century units of the nominative grid of the lexical and semantic field POTRAWY, NAPOJE I PRODUKTY SPOŻYWCZE (DISHES, BEVERAGES, AND FOODS) of the Polish language. It bears characteristics of a research, since it is based exclusively on an analysis of the lexis that is being recorded in two dictionaries that are being developed on an ongoing basis and that is absent from the 2005 monographic study of culinary lexis. However, some most general regularities are noticeable. In the first place, the strong glocalisation and health-promoting naming trends present in this field at least since the last decade of the 20th century have prevailed. They are complemented by more recent processes, resulting in the emergence of semantic categories that are small in scope and comprise a few components in the vocabulary. The most prominent among these are ecological views (vegetarianism and veganism) and the treatment of food as a source of pleasure (sensual terms, stimulant names, comfort food).
{"title":"Nowe nazwy potraw, napojów i produktów spożywczych w polszczyźnie jako zwierciadło współczesnych tendencji żywieniowych (rekonesans leksykograficzny)","authors":"Małgorzata Witaszek-Samborska","doi":"10.33896/porj.2023.10.1","DOIUrl":"https://doi.org/10.33896/porj.2023.10.1","url":null,"abstract":"This article presents and overview of the contemporary nutritional trends established in the 21st-century units of the nominative grid of the lexical and semantic field POTRAWY, NAPOJE I PRODUKTY SPOŻYWCZE (DISHES, BEVERAGES, AND FOODS) of the Polish language. It bears characteristics of a research, since it is based exclusively on an analysis of the lexis that is being recorded in two dictionaries that are being developed on an ongoing basis and that is absent from the 2005 monographic study of culinary lexis. However, some most general regularities are noticeable. In the first place, the strong glocalisation and health-promoting naming trends present in this field at least since the last decade of the 20th century have prevailed. They are complemented by more recent processes, resulting in the emergence of semantic categories that are small in scope and comprise a few components in the vocabulary. The most prominent among these are ecological views (vegetarianism and veganism) and the treatment of food as a source of pleasure (sensual terms, stimulant names, comfort food).","PeriodicalId":197964,"journal":{"name":"Poradnik Językowy","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507767","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article aims to confirm that modifications in meanings of words are associated with their collocations. This is based on an analysis performed on the collocations of the adjective ‘słodki’ [sweet]. The language material for the research was collected using historical and contemporary Polish language corpora: Korpus Dawnych Polskich Tekstów Dramatycznych (1772–1939) [The Corpus of Polish Drama Texts], PELCRA search engine for Narodowy Korpus Języka Polskiego[The National Corpus of Polish], and the Monco PL searching tool for websites. Analysing authentic examples of word combinations reveals the relationship between the adjective’s specific meaning and its collocates. The analysis also demonstrates that the collocation of ‘słodki’ has been changing over the eras of language use.
本文旨在证实词义的变化与其搭配有关。本文基于对形容词 "słodki"[甜]的搭配进行的分析。研究的语言材料是通过历史和当代波兰语语料库收集的：Korpus Dawnych Polskich Tekstów Dramatycznych (1772-1939)[波兰戏剧文本语料库]、Narodowy Korpus Języka Polskiego[波兰国家语料库]的 PELCRA 搜索引擎和 Monco PL 网站搜索工具。通过分析词组组合的真实例子，可以发现形容词的具体含义与其搭配词之间的关系。分析还表明，"słodki "的搭配随着语言使用的时代而变化。
{"title":"Przymiotnik słodki w dawnych i współczesnych połączeniach wyrazowych języka polskiego","authors":"K. Wąsińska","doi":"10.33896/porj.2023.10.3","DOIUrl":"https://doi.org/10.33896/porj.2023.10.3","url":null,"abstract":"This article aims to confirm that modifications in meanings of words are associated with their collocations. This is based on an analysis performed on the collocations of the adjective ‘słodki’ [sweet]. The language material for the research was collected using historical and contemporary Polish language corpora: Korpus Dawnych Polskich Tekstów Dramatycznych (1772–1939) [The Corpus of Polish Drama Texts], PELCRA search engine for Narodowy Korpus Języka Polskiego[The National Corpus of Polish], and the Monco PL searching tool for websites. Analysing authentic examples of word combinations reveals the relationship between the adjective’s specific meaning and its collocates. The analysis also demonstrates that the collocation of ‘słodki’ has been changing over the eras of language use.","PeriodicalId":197964,"journal":{"name":"Poradnik Językowy","volume":"9 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140508303","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article discusses the Polish vocabulary related to the act of eating. Assuming that lexis acts as a sensitive device to detect and record changes in history and culture, and referring to the methodology of cognitive linguistics, I describe three conceptualisation profiles of the act of eating. The first one described is the biological profile (with 3 cognitive pathways: food is life, food is strength, and food is protection).In the field of “verbs of eating” treated as a biological fact, I distinguish the ones describing the act of eating from the viewpoint of the way it is performed, particularly the speed (fast – slow) and the size of the portions put into the mouth (small or large bites), the amount of food consumed, aesthetics, apparent appetite, and a kind of rhythmicity and automatism of eating or using cutlery, the function of which in eating is compared to an oar – while sailing a boat or a sword – during a fight. Afterwards, I deal with more recent cognitive profiles: psychological and cultural. In particular, I am interested in the contemporary changes, established in language, in the approach to the act of eating towards treating it, for instance, as a threat or disturbance from the sphere of the human psyche (cf. jedzenioholizm (binge eating), feederyzm (feederism), manoreksja (manorexia), ortoreksja (orthorexia), etc.), a way of spending time (cf. gastroturystyka (gastrotourism), foodie, pornografia jedzenia (food pornography), etc.), or as a specific philosophy of life and a component of the human cultural identity (cf. freeganin (a freegan), frutarianin (a fruitarian), fleksitarianin (a flexitarian), solarianin (a solarian))
{"title":"Polacy mówią o jedzeniu... Konceptualizacja czynności jedzenia w świetle polskiej leksyki","authors":"Dorota Zdunkiewicz-Jedynak","doi":"10.33896/porj.2023.10.5","DOIUrl":"https://doi.org/10.33896/porj.2023.10.5","url":null,"abstract":"This article discusses the Polish vocabulary related to the act of eating. Assuming that lexis acts as a sensitive device to detect and record changes in history and culture, and referring to the methodology of cognitive linguistics, I describe three conceptualisation profiles of the act of eating. The first one described is the biological profile (with 3 cognitive pathways: food is life, food is strength, and food is protection).In the field of “verbs of eating” treated as a biological fact, I distinguish the ones describing the act of eating from the viewpoint of the way it is performed, particularly the speed (fast – slow) and the size of the portions put into the mouth (small or large bites), the amount of food consumed, aesthetics, apparent appetite, and a kind of rhythmicity and automatism of eating or using cutlery, the function of which in eating is compared to an oar – while sailing a boat or a sword – during a fight. Afterwards, I deal with more recent cognitive profiles: psychological and cultural. In particular, I am interested in the contemporary changes, established in language, in the approach to the act of eating towards treating it, for instance, as a threat or disturbance from the sphere of the human psyche (cf. jedzenioholizm (binge eating), feederyzm (feederism), manoreksja (manorexia), ortoreksja (orthorexia), etc.), a way of spending time (cf. gastroturystyka (gastrotourism), foodie, pornografia jedzenia (food pornography), etc.), or as a specific philosophy of life and a component of the human cultural identity (cf. freeganin (a freegan), frutarianin (a fruitarian), fleksitarianin (a flexitarian), solarianin (a solarian))","PeriodicalId":197964,"journal":{"name":"Poradnik Językowy","volume":"16 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140507387","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The culinary recipe is a genre that has undergone numerous modifications related to its transmission medium over the centuries. Originally, it functioned in the oral form, but with the development of writing, it began to appear in the written form as well. After the invention of audiovisual media, cooking advice began to be made available via television and, over time, also via the Internet (YouTube, Instagram, TikTok). The first recipes were formulated by people widely regarded as authorities, but later any Internet user could become a creator. The type of audience has also changed. The passive reader has become an active and dynamic co-creator of culinary advice.
{"title":"Ewolucja wzorca gatunkowego przepisu kulinarnego","authors":"Izabela Kuśnierek","doi":"10.33896/porj.2023.10.2","DOIUrl":"https://doi.org/10.33896/porj.2023.10.2","url":null,"abstract":"The culinary recipe is a genre that has undergone numerous modifications related to its transmission medium over the centuries. Originally, it functioned in the oral form, but with the development of writing, it began to appear in the written form as well. After the invention of audiovisual media, cooking advice began to be made available via television and, over time, also via the Internet (YouTube, Instagram, TikTok). The first recipes were formulated by people widely regarded as authorities, but later any Internet user could become a creator. The type of audience has also changed. The passive reader has become an active and dynamic co-creator of culinary advice.","PeriodicalId":197964,"journal":{"name":"Poradnik Językowy","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140508139","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This article provides an overview of some examples of the figurative use of culinary terms in contemporary Polish and French. Words, phrases, and expressions in both languages contain commonly known culinary terms (e.g. Polish: kapuśniaczek, odgrzewane kotlety, wiedzieć, gdzie leżą konfitury, French: nouille, patate chaude, mettre du beurre dans les épinards) and are mostly used in colloquial language. A comparison of selected examples in both languages in terms of structure and meaning is presented. For some, it has been possible to explain the basis of the metaphor’s origin.
本文概述了当代波兰语和法语中烹饪术语形象化使用的一些例子。两种语言中的单词、短语和表达方式都包含常见的烹饪术语（例如波兰语：kapuśniaczek, odgrzewane kotlety, wiedzieć, gdzie leżą konfitury，法语：nouille, patate chaude, mettre du beurre dans les épinards），并且大多用于口语。本文从结构和意义方面对两种语言中的部分例子进行了比较。其中一些例子可以解释隐喻的起源。
{"title":"Przenośne znaczenia terminów kulinarnych w języku polskim i francuskim","authors":"Anna Bochnakowa","doi":"10.33896/porj.2023.10.6","DOIUrl":"https://doi.org/10.33896/porj.2023.10.6","url":null,"abstract":"This article provides an overview of some examples of the figurative use of culinary terms in contemporary Polish and French. Words, phrases, and expressions in both languages contain commonly known culinary terms (e.g. Polish: kapuśniaczek, odgrzewane kotlety, wiedzieć, gdzie leżą konfitury, French: nouille, patate chaude, mettre du beurre dans les épinards) and are mostly used in colloquial language. A comparison of selected examples in both languages in terms of structure and meaning is presented. For some, it has been possible to explain the basis of the metaphor’s origin.","PeriodicalId":197964,"journal":{"name":"Poradnik Językowy","volume":"10 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140508297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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