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FUNCTIONAL AND LEXICAL-SEMANTIC FEATURES OF THE NAMES OF FLOUR FOOD
Abaeva, Fatima O.
Kavkaz Forum. 2025. Issue 24.
Abstract:
The subsystem of life support culture – food – occupies a central place in the structure of the material base of society; in addition, food is the most important life sustaining component of the traditional everyday household culture of any society, and it ensures stable preserving of ethnic specificity: the nutrition model characterizes the biological aspect of the existence of an ethnic group. The art of cooking is determined by the economic and cultural type and has its own, inherent only to it, features, because experience in processing food products accumulates over the centuries, changes over the years depending on the ecological environment of the ethnic group, today representing a fertile ethno-differentiating and ethno-marking material for research. The national cuisine of the Ossetians before the October Revolution was not very diverse. It did not develop in isolation but was closely connected with the cuisine of other Caucasian peoples. The article is devoted to a comprehensive study of the lexical-semantic group «names of flour food in the Ossetian language», consisting of lexical units, their semantic features and cultural meaning in the context of the Ossetian ritual text. Particular attention is paid to the interrelations of the lexical composition and socio-cultural traditions of the Ossetian people; the influence of interethnic contacts on the formation of the lexical composition of the language; borrowings and word-formation models. A comprehensive ethnolinguistic approach coupled with lexical-semantic analysis and a comparative method allows us to identify not only the unique features of the Ossetian culinary vocabulary, but also its dependence on pan-Caucasian and Indo-European linguistic traditions. The lexical-thematic group «flour food» is an indisputable source for studying the material and spiritual culture of the Ossetians. The results obtained are of considerable interest for systematizing the vocabulary of the Ossetian language; contribute to a deeper understanding of the functional role of flour food in the context of its relevance in the system of value orientations and traditional foundations of the Ossetians.
Keywords: Ossetian language, lexical-semantic group, lexical-thematic group, flour food, culinary vocabulary, ethnolinguistic approach.
Language: Russian
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 For citation: Abaeva, F.O. Functional and lexical-semantic features of the names of flour food. KAVKAZ-FORUM. 2025, iss. 24 (31), pp. 5-18 (In Russian). ← Contents of issue |
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