LEXICAL-SEMANTIC PECULIARITIES OF THE NAMES OF DISHES FROM PLANT PRODUCTS (BASED ON THE MATERIAL OF THE SUBDIALECTS OF PIDHAYTSI REGION, TERNOPIL OBLAST)

Abstract

The article provides lexical-semantic analysis of one lexical microgroup of food names, in particular, the names of dishes from plant products used in the subdialectal speech of the inhabitants of Pidhaytsi region. The correlation of the surveyed subdialect with other Ukrainian subdialects has been determined, the main principles of the nomination in the indicated thematic group of vocabulary have been determined. The lexico-semantic group “Names of dishes from plant products” in Pidhaytsi subdialects is represented by a signifi cant number of sememes. This article represents the following of them: “stiff porridge made with corn fl our”, “barley porridge seasoned with oil, sugar or honey”, “potato fritters, pancakes from grated potato”, “dish cooked from fi nely chopped cabbage and millet”, “vegetable oil”. The names of dishes from plant products in Pidhaytsi subdialects belong to the commonly used, which is confi rmed by lexicographic sources, although there are nomens that are not recorded in other Ukrainian subdialects, for example: “zasypana kapusta” (“dish cooked from fi nely chopped cabbage and millet”), “vertushky” (“potato fritters, pancakes from grated potato”). In most cases, the manifestations of the analyzed semes are also characteristic of other dialect continuums, where they have semantics, common to Pidhaytsi area or different from it. Within the surveyed subdialects, there are isolated cases when the same nomens have different meanings, for example: nomens “volyva” (“vegetable oil extracted mainly from sunfl ower, fl ax or corn seeds”) are also manifestations of the seme “volyva” (“technical oil”).