Italų kulinarijos svetimžodžiai

192 Languages and Culture | 81 JURGITA GIRČIENĖ Lithuanian Language Institute In Lithuania there are published books presenting dishes of nearer and farther countries, there are cafes and restaurants that offer dishes of different countries, there are plenty of recipes in periodicals, on the Internet, etc. such dishes, drinks, food products are named with new borrowed words – new foreign words. For language practitioners – text writers, translators, editors, language norm-setters – new foreign words referring to the realities of other countries’ cuisines pose a number of problems: they have to decide whether to keep the name expressed by a foreign word or try to find a Lithuanian equivalent; when choosing a foreign word, there are transliteration and other questions. The article examines the new foreign words of Italian cuisine, which is particularly popular in Lithuania, which appeared in Lithuanian written and electronic sources in 1990–2008 – in the press, menus, information and communication space of (culinary) websites, (translated) literature, not recorded in Lithuanian dictionaries prepared before 1990 (tŽZ 1985 et al.)1. The usage tendencies of new foreign words are discussed – variability of expression, competition with Lithuanian equivalents, the relationship with common language norms and the perspective of standardization are discussed. written and electronic sources recorded over a hundred Italian culinary foreign words (tartilaitė 2008: 4). They are borrowed for designatic (need to identify new realities) and semantic reasons (when it is necessary to highlight differences in meaning, because the content of the new and old concepts coincides only partially), and in the texts they usually perform a reference function, i.e. information 1 is based on the electronic databases compiled by the author of the article New foreign words and their correspondence in the arts (1990–2001, over 1500 foreign words and 500 of their equivalents) and Lithuanian language new words (1990–2008, over 2000 new words) and Italian cuisine new words usage database prepared by Jovita tartilaite (66 new words: see tartilaitė 2008: 44–59). The general internet search engine Google was used for the testing of usage tendencies. J. GirčIENė. Italian culinary foreign words 193 transmission (for more on the reasons and functions of borrowing new foreign words see Vaicekauskienė 2007: 33–67). The largest part of these new foreign words (over a third) consists of the names of various pasta dough products (e.g., lasagna), somewhat less (about a fifth each) foreign words naming cheeses (e.g., pecorino) and bread and sweets (e.g., bruschetta, tiramisu), about a tenth each – the names of drinks and dishes (e.g., espresso; risotto), sauces named with a few foreign words (e.g., pesto) (see tartilaitė 2008: 13). Different Italian culinary foreign words appeared in Lithuanian texts at different times, so their adaptation to the Lithuanian language system differs. Spelling of new foreign words Power is the norm Italian culinary foreign words, like new foreign words in general (see Mikelionienė 2000: 25; Vaicekauskienė 2007: 159), are characterized by variability of expression. Vienas italų kulinarijos svetimžodis gali turėti per dešimt vartosenoje funkcionuojančių variantų, pvz.: kapučinas, kapučino, kapucinas, kapucino, kappucino, kapuccino, kappuccino, capucino, cappuccinno, cappucino, cappuccino „espresas su specialia įranga įplakto karšto pieno trupučiu“ (it. cappuccino2). such a high variability of expression is characteristic of a small part of the foreign words examined – less than one tenth. Most often the number of variants varies from one to five, for example: pesto "sauce of basil and others" (Italian pesto); grapa, grappa ‘wine vodka’ (Italian: grappa); tiramisu, tiramissu, tiramisu "mascarpone, espresso, etc. dessert" (Italian ti ra mi sù < tiramisu with "lift me up"); latte, lattē, late, latte "espresso with a lot of hot milk whipped with special equipment" (Italian: (caffè) latte, caffelatte); ravioliai, ravijoliai, ravijoli, raviolli, ravioli ‘square pasta dough with meat or other filling’ (Italian: ra violi)3. Some forms are rare, random, but there are always at least several real competing variants of the same foreign word; usually the original and one or more Lithuanianized forms. 2 The basis of this Italian word is another, older, borrowed capuchin "a monk belonging to a certain branch of the Franciscan order". The name of the monk wearing a cape with a hood (cappuccio – pointed hood) was later metaphorically adapted to name the type of coffee. The 3 sources from which the definitions and the reference (Italian) forms of foreign words are derived are listed in the list of sources. The etymology of specific foreign words is not given, except in cases relevant to the subject under consideration (cf. Italian pesto < pestare < Latin pistare (pinsere)). In summary, it can be said that, with one exception (e.g., Italian grappa < s. German krāpfo), the Italian culinary foreign words (italians) under study are based on Latin. 194 Languages and Culture | 81 Italian culinary foreign words found in usage can be divided into four groups according to their adaptation to the Lithuanian language system: 1) authentic spelling, e.g., cannelloni (variants – canneloni, canelloni, caneloni) “strong, large tubes of pasta dough filled with cheese, meat or the like, ppr. baked in the oven’ (Italian: cannelloni); 2) morphologically shaped, but not orthographically adapted, e.g. cannelloni; 3) adapted orthographically, but not morphologically, e.g., kaneloni; 4) orthographically and morphologically adapted, e.g., kaneloniai (cf. Girčienė, liutkevičienė 2007: 110–111). Most variants fall into the authentic spelling (1), e.g. mozzarella, mozzarela, mozarella, mozarrella, moccarella, mocarella, mocarrella "soft, white Italian cheese made from buffalo or cow's milk" (Italian: mozzarella). cut the tomatoes and mozzarella cheese into slices and place on a plate in a circle (www.manovirtuve.com) 200g Mozzarella cheese (www.manovirtuve.com) Mozzarella cheese is made according to the true traditions of the country and has an exceptional taste (www.meniu.lt) Mozzarella cheese and tomato salad with pesto sauce (www.delfi.lt) 5 slices of Mozzarella cheese are placed on top of each pizza (www.gardu.lt) Fish pie: 4 balls of mozzarella (www.dieta.lt) Mozzarella – it’s fantastic (www.naturele)4 Often, variability is also characteristic of orthographically and morphologically adapted (4) foreign words, e.g.: mocarela, modzarela, mozarela. Vegetables, fresh salmon, shrimp, mozzarella cheese, mushrooms, olives (restaurant Da Antonio menu) According to the structure, cheeses are fresh, matured (homemade cream, mozzarella and ricotta cheese), soft (www.virejai.lt) 250 g mozzarella cheese (www.sintagma.lt) by the way, about morphological adaptation can sometimes be judged only from the context, e.g. salad with mozzarella and mozzarella cheese salad; now I will cook them and eat with mozzarella and cold smoked ham with mozzarella cheese. it belongs to 4 here and below examples relevant text elements in dark or thin font are highlighted by the author of the article, graphic marks (quotes and italics) are authentic. J. GirčIENė. Italian culinary foreign words 195 from the ending of the foreign word – in this case it coincides with the Lithuanian feminine ending ėa. There are a relatively large number of Italian culinary foreign words of feminine gender – about a third (only about 12% of the new foreign words in Lithuanian language with a feminine gender ending belong to the feminine gender, see Vaicekauskienė 2007: 174). It is relatively easily acquired by those foreign words whose original form has the ending -a or -e (the latter almost half less), for example: rikota (Italian ricotta) "unripened cottage cheese (cottage cheese)"; Mascarpone (Italian) "soft spreadable white cheese" (see also the examples above). So far, the plural foreign words for pasta do not have variable forms, e.g.: farfale "ribbon-shaped pasta" (Italian: farfalle, singular: farfalla); pene “small tube-shaped, dented pasta with cut-off ends” (Italian penne, singular penna). spaghetti with ricotta and sheep cheese (www.skanus.lt/receptai) add chopped mascarpone, egg whites, mix everything well (www.receptuknyga.lt) Farfale (spaghetti) salad with pesto sauce (www.zebra.lt) Pene pasta with seafood, white wine, curry and cream sauce (www.zebra.lt) menu.lt) The masculine form is taken by most foreign words whose original form has the ending -o – it becomes the Lithuanian ending -as, for example, taledžas "semi-soft cow's milk cheese" (Italian: taleggio). The masculine gender also includes plural foreign words whose original form has the ending ajn – they acquire the Lithuanian ending ajnis, e.g. ravi(j)oliai (Italian: ravioli, singular: raviolo). However, the majority of such foreign words have not yet morphologically, and often also orthographically, formalized forms, for example, capellini "long, thinner than spaghetti pasta" (Italian: capellini, singular: capelinno). Taleggio, provolone, ricotta and again mozzarella and parmesan – you can obviously feel how the temperament boils and the appetite rises! (http://www.about.com) Italian salad. For 4 servings you will need: 500 g of ravioli with spinach filling, salt, a few drops of olive oil (www.beta.lt) those pastas that we know as spaghetti according to the thickness can be called and capellini (www.patiekalai.lt) the variability of expression depends on the time of appearance of the foreign word in 196 Languages and Culture | 81 It should be noted that these morphologically and orthographically adapted forms of foreign words in Italian cuisine are not the only variants – in usage they are still competing with other, i.e. unchangeable, orthographically unadapted forms (see the examples above). Most of the variants of foreign word expression are found in attempts to convey (often with errors) the authentic spelling of the foreign word (sometimes there are variants of expression in Italian)5 or in search of the most suitable Lithuanianized expression (cf. Girčienė, liutkevičienė 2007: 110). Lithuanian texts (i.e. the tradition of use) and intensity, related to the relevance of the reality named for language users, and the foreign word's orthography. At first, the foreign word often appears in an authentic form in usage. As can be seen from the given examples, foreign words of more complex spelling are characterized by incorrect variants of the original expression. In order to translate the pronunciation of a foreign word, orthographically adapted forms appear. Their number also depends on the spelling of the foreign word – the more foreign it is to Lithuanian, the more variants there are. Depending on the ending of the foreign word, some forms are quickly or immediately assigned to a particular paradigm of translation. This is a typical phenomenon – the usual change of form in the borrowing process often (but not necessarily) takes place in the direction of convergence of orthography and morphology (Vaicekauskienė 2007: 159). It should be noted that authentic spelling does not prevent the morphological adaptation of Italian culinary foreign words – this tendency is also characteristic of other new foreign words (see Vaicekauskienė 2007: 183). The most characteristic forms of foreign words with a tradition of usage (and standardization) that have been orthographically and morphologically adapted to the edited public written usage (literature, press, information internet space) or graphically distinguished authentic forms of foreign words without a tradition of usage (and standardization). As an intermediate variant of the final adaptation to the Lithuanian language system, orthographically adapted, but morphologically unformalized forms of foreign word expression are also found here. but most of them usually disappear from public usage. Private written usage (represented by the communicational Internet space) is more marginal. Here, of course, it is possible to find the mentioned expression variants of Italian culinary foreign words characteristic of public usage, i.e. orthographically and 5 general internet search engine Google data, extremely high variability of Italian culinary foreign words so-called authentic expression is characteristic of other languages, e.g., English, German. J. GirčIENė. Italian culinary foreign words 197 morphologically adapted, and authentic expressions, only the latter are not willing to graphically distinguish. in addition, both forms are more often presented with errors. and the orthographically unadapted, but morphologically formalized forms of foreign words can be considered, at least for now, as variants of private use. quantitative data also show this: morphologically adapted, but not orthographically formalized variants of expression of new foreign words are the rarest. The observed differences would lead to the assumption that in the public written usage (mostly) supervised by language editors, there is an attempt to follow the traditions – orthographically and morphologically adapt foreign words of Italian cuisine. This undoubtedly requires the efforts of language practitioners: in various language normative sources (Eurovoc (Eur), the consultation bank of the State Lithuanian Language Commission (VlKK KKb), newer international word dictionaries (tŽZ 2001 and others)) in spoken language it is possible to find only less than a fifth of Italian culinary foreign words (mainly Italian cheese names) adapted normative expression, e.g.: e(k)spreso, gnocchi, gorgoncola, grapa, cappuccino, lasagna, mascarpone, parmigiano, ravioli, risotto. In other cases, it is necessary to rely on user behavior, choosing the most likely suitable adapted version of expression. If there is no tradition of even the slightest adapted form(s) of use, there is a risk of presenting a foreign word form that is unrecognizable to the language user and that may be adapted differently later by the norm-setters. therefore, the most common solution in such cases is to leave authentic graphically distinct forms. They are quite common, but this is done only when there is no other option: there is no (suitable) equivalent, adapting without the permission of the norm-setters is apparently still not daring (precaution against violating the general provision of language purification). The fact that the Common Criteria for the Nomination of New Debt Terms (hereinafter referred to as bNsNT) approved at the beginning of 2007 specify two possible ways of nomination of new foreign words – nomination by adaptation and by substitution with an equivalent, while unadapted new foreign terms are considered non-normative, is not yet taken into consideration. The tendency of public usage to distinguish authentic forms graphically leads to believe that such expression is perceived as an insertion into the Lithuanian text, an atypical element. this and other studies suggest that this situation of public consumption is the result of a lack of regulation. For a long time, in the absence of clear criteria for the standardization of new foreign words, it was attempted to implement the most important provision – not to admit foreign words, to search for corresponding words, to avoid recommending adapted foreign words, even those that do not have corresponding words. 198 Languages Culture | 81 days, forms, allegedly to legitimize the borrowed name. Foreign words without appropriate equivalents were simply bypassed in language normative works, in exceptional cases foreign words of authentic expression are proposed to be distinguished graphically6. so, who needs to identify the new reality immediately, had to (and still has to) decide for himself – to balance between (unpleasant) norms, the quality of the text and the addressee’s ability to decode it (see the example below): isn’t this the taste of swan’s milk? No – the cannoli filling is made from ricotta or mascarpone cheese and hidden in the dough tube… Last cup of coffee. We learned to order it without making the waiters frightened: after a full lunch – no coffee with milk, only espresso, best – with sambuca (an anise flavored liqueur) to brighten the eyes… Sambuca revives the feelings… (Woman 2008 07) Italian culinary foreign words and their equivalents marked in special (dark) font make up up to a third of the text. The efforts of the author and/or editor of the article to create a quality text are beyond doubt. Graphical separation and additional information in parentheses, of course, break its integrity, but both of them show an effort to communicate information in a way that is understandable to the recipient and does not violate the norms of language. New foreign words are often accompanied for communication purposes by (meta)linguistic commentaries in parentheses or inserted into the text – in this case it is the description of sambuca (in parentheses) and in the second sentence the unfolding of cannelloni “a crumbly dough tube-shaped cake cooked in fat, ppr. with ricotta and other filling’ (Italian: cannolo, dgs. cannoli). The descriptive equivalent of the foreign word ricotta, spreadable quark cheese, was undoubtedly chosen in an effort not to violate the language norms, probably in recognition of its inadequacy (uneconomical, unproductive, etc.; see bNsNK), the difficulty of decoding (in parentheses it is interpreted as gra fiš kai, an unadapted foreign word – a redundant element of the text). the text and graphics are undoubtedly disturbed by another unadapted foreign word cannoli, apparently left in an effort not to violate the language norms. such assumption would seem to be confirmed by the adapted forms of all other foreign words.6 More on the trends of spread of the graphically distinguished authentic expression of foreign words, the reasons, possible consequences, direction of norming, etc. see : Girčienė J. New words in translation literature. – Kalbos kultūra 79, 2006, 83–85; Gi r čienė J. The use of new borrowings: the difference between language culture and stylistics. – Kalbos kultūra 80, 2007, 143–147; Girčienė J., liutk ev ičienė D. Use and norm of cheese names. – Kalbos kultūra 80, 2007, 110–113; Va icekaus k i e nė l. Naujieji lietuviškos kalbos svetimžodžiai, 2007, 177– therefore the question must be raised, isn’t the language being more damaged in the attempt to nurture the general language purification attitude – not to let in a foreign word that protects against violating norms? Perhaps language 189 et seq. J. GirčIENė. Italian culinary foreign words 199 mos mascarpone, espresso7, sambuca8 (Italy sambuca): adapted forms of the first two can be found in the aforementioned normative sources. Another Lithuanian name of a descriptive reality, kava su pienu, would show an effort to follow language recommendations, even if this conflicts with the accuracy of the information conveyed. It may be assumed that this name was chosen instead of the borrowed name of one of the types of kavos su pienu (e.g., latte or cappuccino). This typical example of public usage reveals the current situation, which is difficult not only for language practitioners who prepare texts, but also for the readers of those texts who have to recognize them, often accustomed to the expression of unlithuanized foreign words for reasons of language “purity”. the commonness of the authentic expression of a foreign word for the modern language user is particularly well revealed by unedited private usage. It is characterized by graphically undifferentiated authentic forms and orthographically unadapted, but morphologically formalized variants of expression of foreign words of Italian cuisine, e.g. : I made cannelloni tonight (http://qemm.blogas.lt) Cannelloni with spinach and walnuts is very tasty anyway (www.papugos.lt) The results of other studies also show that the spread of authentic expression is a general tendency, not related to the semantic groups of foreign words: loreta Vaicekauskienė, who studied the use of new foreign words, mentions a new tendency not to adapt foreign words orthographically (it is characteristic not only of Lithuanian, but also of other languages), the habit of language users to see authentic spelling (Vaicekauskienė 2007: 181, 187). norm-setters should, based on the bNsNK, try to provide the most appropriate variant of foreign word expression to the public as soon as possible? this would certainly not prevent the search for matches9. As shown in the 7 Espresso form, one could see the nobleman’s humour: no coffee with milk, only espresso (supposedly coffee); but it can also be considered as a morphologically unadapted variant of espresso, which is still common in consumption, e.g. layered espresso (by the way, presented in bNsNK). 8 the same applies to the foreign word sambuka. it could also be an invariant form commonly used in usage, e.g. sambuka liqueur, but the foreign word used in the positions of two vocatives still suggests that it is not a formal similarity of the ending. 9 such examples already exist: VlKK KKb provides adapted forms of the Italian culinary foreign words lasagna and risotto and at the same time gives their equivalents recommended in various sources. 200 Languages Culture | 81 Changes in public usage, encouraged by the spread of even few standardized Italian culinary foreign words, and general provisions regarding the possibility of using adapted forms, could stop the mass spread of non-Lithuanianized foreign words. Espresso coffee is the basis for many other popular coffee drinks, such as cappuccino and latte. <…> Cappuccino is an Italian coffee. It is made from espresso coffee. <…> Latte is prepared from espresso and steam-heated and lightly shaken milk (www.meniu.lt, restoranų verslas, Nr. 5, 2006) Espresso coffee with grappa. <…> Cappuccino consists of espresso coffee, heated milk and milk froth. <…> Latte <…> is an Italian coffee with milk, served in a high cup and prepared from espresso coffee and steamed milk (www.paulig.com). lt 2008) New foreign words are proposed for about a third of Italian culinary foreign words. Most of them have a few, usually expressed by combinations of two or three descriptive words common in Lithuanian (see tartilaitė 2008: 11– 12), e.g.: kapučinas – white coffee (with cream, nuts, chocolate, etc.); latte – white coffee, coffee with milk, milk coffee; lasagna – sheet bread, Italian sheet bread, sheet bread cake, flying; risotto – rice with various vegetables, boiled rice side dish (with meat, vegetables, spices), spicy rice and meat stew with vegetables, rice casserole (see ĮPVt 2005: 27–35, 146). such descriptive polynomials of foreign words do not spread in usage. They cannot claim to be the only names of realities: cappuccino and latte are not the same as in Lithuania it is usual to call coffee with milk or white coffee (see description of the meaning of these foreign words); lasagna “large sheets of uncooked pasta dough with various fillings cooked in a wok” is undoubtedly different from the traditional Lithuanian puff pastry “a fried dish made of cooked small strips of pasta with various additives”10; risotto “a dish made of risotto rice roasted in fat with various additives” – first, it is not the same as rice with various vegetables; cooked rice (with meat, vegetables, spices); spicy rice and 10 For more information on the inadequacy of the meaning of the foreign word lazanija and its equivalents, see G i r čienė J. Correspondents of new borrowings: structure and usage, 2005, 113–114.