JARMUŻ, WARMUZ, FARMUGA – O KILKU POKREWNYCH ETYMOLOGICZNIE GERMANIZMACH W GWAROWYM SŁOWNICTWIE KULINARNYM
JARMUŻ, WARMUZ, FARMUGA – ON A FEW ETYMOLOGICALLY-RELATED GERMANISMS IN DIALECTAL CULINARY LEXIS

Summary/Abstract: The subject of this article includes a description of a few etymologically-related lexical names of dishes, such as: jarmuż, jarmuża, jarmucha, jarmułka, warmuz, warmużka, farmużka, framużka, and farmuga. The author of the article presents etymology of these Germanisms, the way they have been adopted by the Polish language, and their geographical distribution in local dialects. First of all, however, the author describes their semantics as the names of plants and the names of dishes. In the latter function, in Polish dialects, they denote a dish made from leaves of wild herbs or leaf vegetables, mainly eaten in early spring (jarmuż, jarmuża, warmuz), a bread soup (warmużka), and a dish made from flour boiled in water (farmużka, framużka, farmuga).

• Details
• Contents