Culinary vocabulary in the municipality of Dobrinj

Rad se bavi analizom kulinarskoga leksika na području općine Dobrinj i opisom dobrinjskoga govora na fonološkoj razini. Cilj ovoga rada je analizirati zabilježene riječi na polju kuhinje i kulinarstva, koje su dio aktivnoga, ali dijelom i pasivnoga leksika, a svrha je doprinijeti istraživanju leksika u čakavskim govorima. Kulinarski se leksik u ovome radu promatra u najširem smislu – od kuhinje i predmeta u kuhinji i vezanih za prehranu, do specifičnih jela, voća, povrća, pića, radnji vezanih za kuhanje, jedenje i dijelom prikupljanje namirnica. Rad započinje povijesnim pregledom dobrinjskoga područja i istraživanih lokaliteta (Dobrinj i Županje) te fonološkom analizom. Središnji dio rada čine kratka analiza kulinarskog leksika i priloženi kulinarski rječnik dobrinjskoga govora, a nakon njega slijedi transkripcija tri recepta. Priloženi rječnik započinje natuknicom u kanonskom obliku, određene su joj gramatičke oznake, značenje, a zatim frazemi i sveze, ako postoje, te njihova značenja. Sve su natuknice oprimjerene rečenicama iz govorne uporabe, poredane su abecednim redom, a sinonimi su navedeni zajedno. U rječniku se nalaze leksemi dobiveni isključivo terenskim istraživanjem.The paper presents an analysis of culinary vocabulary in the municipality of Dobrinj and the description of Dobrinj speech at the phonological level. The aim of this paper is to analyze the recorded words in the field of cuisine and culinary art, which are part of the active, but also passive vocabulary, and the purpose is to contribute to the research of vocabulary in Chakavian speeches. The culinary vocabulary in this paper is viewed in the broadest sense – from the kitchen itself and kitchen items, items related to food, to the specific dishes, fruits, vegetables, drinks, activities related to cooking, eating and partly food collection. The work begins with a historical overview of the Dobrinj area and researched localities (Dobrinj and Županje) and phonological analysis. The central part of the paper consists of a short analysis of culinary vocabulary and an accompanied culinary dictionary of the Dobrinj speech, followed by the transcription of three recipes. The accompanying dictionary begins with an entry in canonical form, its grammatical designations, meaning, then phrases and conjunctions, if any, and their meanings. All entries are exemplified by sentences from spoken usage, arranged alphabetically, and synonyms are listed together. The dictionary contains lexemes obtained exclusively by field research