magistrsko delo
Urša Kac (Author), Irena Stramljič Breznik (Mentor)

Abstract

V magistrskem delu Kruh kot ključna beseda slovenskega kulinaričnega turizma z različnimi jezikoslovnimi analizami preučujemo leksem kruh, da bi pokazali, kako pomembno mesto zaseda v slovenskem mentalnem leksikonu. S korpusno analizo v splošnem korpusu Gigafida in turističnem korpusu TURK smo pridobili sopojavnice ter z njimi sestavili seznam najpogostejših prostih in stalnih besednih zvez s sestavinami kruh, krušen in kruhov. Najpogostejše leve sopojavnice leksema kruh so vrstni pridevniki, ki v glavnem tvorijo terminološke besedne zveze, mnogo je tudi sopojavnic iz vrst glagolov, ki so pogosto sestavina frazeoloških besednih zvez, najbolj pa v turističnih besedilih izstopa besedna zveza krušna peč, sinonim domačnosti in topline slovenskega podeželja. Preučujemo tudi frazeme s sestavino kruh iz Slovarja slovenskih frazemov, ki po številu izstopajo med vsemi ostalimi frazemi s področja kulinarike. Frazemi v največji meri izražajo povezavo kruha z delom, kar je vidno tudi v določenih tvorjenkah iz besedne družine kruh. Besedna družina je sestavljena iz 52 tvorjenk, po večini izpeljank, zbranih iz Slovarja slovenskega knjižnega jezika in Pleteršnikovega slovarja. Obsežen del raziskave smo namenili krušnim imenom, ki smo jih zbrali v strokovnem gradivu, na spletnih straneh pekarn in s korpusi ter jih klasificirali v enajstih tipov. Kruh, ki je največkrat poimenovan po sestavinah, obliki in namenu oz. priložnosti uporabe, smo nato razdelili še na opozicije kruh nekoč in danes, praznični in vsakdanji kruh ter pekovski in domači kruh. Lokalna raba leksema kruh in živa raba avtohtonih krušnih imen, preverjeni z vprašalnikom, sestavljenim posebej za Društvo kmečkih žena Slovenska Bistrica, kažeta, da je najbolj priljubljena besedna zveza s sestavino kruh domači kruh in da vprašane največkrat uporabijo frazem biti dober kot kruh. Kruh je torej globoko zasidran v mentalnem leksikonu slovenskega jezika, nekatere najpogostejše zveze pa izpostavljajo potencial, ki bi ga bilo smiselno upoštevati tudi v slovenski kulinarični ponudbi.

Keywords

magistrska dela;ključna beseda kulture;korpusni pristop;sopojavnice;stalne besedne zveze;krušna imena;besedna družina kruh;frazemi s sestavino kruh;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UM FF - Faculty of Arts
Publisher: [U. Kac]
UDC: 811.163.6'373.2(043.2)
COBISS: 22617352 Link will open in a new window
Views: 1339
Downloads: 251
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Other data

Secondary language: English
Secondary title: On bread as the keyword in Slovenia's culinary tourism
Secondary abstract: The present Master's Thesis titled On Bread as the Keyword in Slovenia's Culinary Tourism examines the Slovene lexeme kruh (en. bread) with the help of several different linguist analyses in order to portray the importance this lexeme holds in the Slovene mental lexicon. The corpus-based approach was used on the Gigafida general corpus and TURK tourist corpus to find the tokens for bread, and create a list of the most common phrases, either set or not, containing the word bread and its adjectives (sl. krušen, kruhov). The most common left tokens of the lexeme bread are relational adjectives, which predominantly constitute terminological phrases. Many of the tokens are verbs, which are mainly the constituents in set phrases, the most striking in tourist texts being the phrase krušna peč (en. wood-fired oven), which is the synonym for the homeliness and warmth of the Slovenian countryside. In addition to phrases with a metaphorical meaning, this work also examines idioms containing the Slovene word bread in the Dictionary of Slovene Idioms (sl. Slovar slovenskih frazemov). Idioms containing the Slovene word bread stand out among all other idioms with constituents from the field of cooking. The idioms mostly convey the relation between bread and work, which is evident from the compounds in the bread word family. The word family consists of 52 compounds, selected from the Dictionary of Standard Slovene Language (sl. Slovar slovenskega knjižnega jezika) and Pleteršnik's dictionary (sl. Pleteršnikov slovar). A great amount of the research was dedicated to bread names, which were collected from academic literature, the websites of bakeries and from corpora. A classification of eleven types of bread names was also established. In most cases, bread is named after its ingredients, shape or intentions/occasion of use. The lexeme bread was then further divided into oppositions between bread today as opposed to bread in the past, bread for everyday use as opposed to bread for special occasions, and bread from bakeries as opposed to homemade bread. The local use of the lexeme bread, and the use of autochthonous bread names in everyday life were tested with a questionnaire created especially for the Association of rural women in Slovenska Bistrica (sl. Društvo kmečkih žena Slovenska Bistrica). The results show that the most popular phrase containing the word bread is the phrase domači kruh (en. Homemade bread). Furthermore, the most used idiom between the women was the idiom biti dober kot kruh (literally: to be as good as bread). The Slovene word for bread therefore has great (lexical) potential, which could serve Slovenia's culinary tourism enormously.
Secondary keywords: master theses;key word of a culture;corpus-based approach;collocators;set phrases;bread names;brad word family;idioms;
URN: URN:SI:UM:
Type (COBISS): Master's thesis/paper
Thesis comment: Univ. v Mariboru, Filozofska fak., Oddelek za slovanske jezike in književnosti
Pages: III, 151 f.
ID: 9171113