Cereals and Cereal – Based Foods
Cereals and CereaBased Foods | 16.96 MB
Title: Cereals and Cereal-Based Foods
Author: Kamil Stachowski
Language: English | 312 Pages | ISBN: 177463788X
The work presents etymologies of the Turkic names for the seven most important cereals: barley, corn, millet, oats, rice, rye and wheat. Altogether, 106 names are discussed.
As yet, this subject has not been dealt with as a whole. Propositions for etymologies of various names in single languages are scattered in dictionaries and articles, usually only accompanied by a brief explanation. Here, the author tries to provide a possibly comprehensive commentary.
Each entry presents a list of phonetic variants of the word, an overview of previous etymologies and the author’s standpoint expressed as exhaustively as possible but without loquacity.
The work closes with an enumeration and brief commentary of the most common naming patterns and semantic types which can be distinguished in the presented material.
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