Публикации автора

The article is an initial attempt to identify, represent, and classify verbs of oscillatory motion in Norwegian. The mentioned verbs belong to the lexical-semantic group of motion verbs, but while preserving the integral feature of the semantic group (the physical movement of living beings and objects in space), they have their own characteristic features. Verbs denoting motion in which the object, while moving from the initial point to another, tends to return to it and generally remains within the confines of a more or less defined location, are grouped as verbs of oscillatory motion. The authors of studies conducted on the material of other languages divide this group into two subgroups: verbs of oscillatory motion per se (swaying) and verbs of vibrational motion. The second subgroup is beyond the scope of this article. The linguistic material is drawn from the online explanatory Norwegian dictionary [NAOB] and supplemented with data collected from contemporary mass media sources. As a result of the study, we identified and described 32 verbs of oscillatory motion. The results of this study can be used for further typological studies of Norwegian and other languages

The article considers the properties of phonaesthemes -ps(–), -fs(–) and -pp(–) in Norwegian on the basis of Stanislav Voronin’s phonosemantic paradigm. A phonaestheme is interpreted as a combination of phonemes conveying a certain meaning in genetically unrelated words. The impetus for the study was the name of the relatively new payment service Vipps in Norway and the verb vip(p)se formed from this name with the meaning “to transfer money using an application (vipps) on a mobile phone”. The name of the service is the interjection vips, conveying the meaning of quick and unexpected movement. The extra letter was added for extra-linguistic reasons. The form of this new verb corresponds to the broad class of weak verbs with a two-syllable infinitive ending in schwa. Among the eleven infinitives of verbs ending in -pse, six were found to denote either an unexpected quick movement or a movement (action) accompanied by a specific sound. One of the six has a dialectal variant in -fse, which is the most frequent final cluster with phonosemantic properties in Swedish. Twenty-two verbs with this cluster have been found in Norwegian, all of them sound symbolic. The correlation between -pse and -fse verbs is explained by the developmental history of Norwegian dialects. Five dictionary entries refer to occurrences containing the final element -pp, which the Swedish researcher Åsa Abelin treats as a consonant cluster, but without justifying this decision. The paper argues in favour of this interpretation of -pp in Norwegian and Swedish. More than half of the forty-three verbs containing this consonant cluster, represent sound symbolic forms. It confirms the thesis that the phonaesthemes in related languages do not necessarily coincide. The question of the expressive function of geminates and the interaction of initial root consonants and vowels in the formation of the semantics of the verb requires separate consideration.

French cuisine is famous all over the world, and French dishes are cooked and served everywhere, including Norway. Along with the dishes, their names have been borrowed, undergoing spelling, phonetic and semantic changes. Since French names of dishes and products have been penetrating into European languages for several centuries, many of them are not perceived as borrowed by the speakers of these languages. The article examines the place of French loanwords in Norwegian culinary discourse: the use of such vocabulary in home cooking and its functioning in cafés and restaurants. Purist sentiments have always been quite strong in Norway, which is explained by the history of the country and the Norwegian language. This fact also manifests itself in relation to the culinary vocabulary, which contains a significant number of borrowings mainly from the French language. A comparison of borrowings of this kind found in Norwegian with borrowings into the Russian culinary lexicon, which has experienced the exceptionally strong French influence, demonstrates that both in quantity and composition these lexical-semantic groups in the two languages are comparable. The English translations of Norwegian words in the paper show that often the same French lexemes were borrowed into English, too. As for the composition of Norwegian culinary designations of French origin, these are nouns (mainly names of products and dishes) and verbs (designations of food processing methods). French substantive borrowings have entered everyday Norwegian long ago and firmly, and the finely developed French terminology of food processing is widely used in the professional discourse of chefs. Cafés and restaurants are visited to satisfy hunger in a festive atmosphere, an element of which is the French names of dishes. The desire of purists to eliminate French loanwords from the Norwegian culinary vocabulary is hardly realisable. In the field of cookery, however, the translator’s false friends are revealed.