Gulgena N. Khusnullina, Radif R. Zamaletdinov, Raushaniya S. Nurmukhametova , Gulnara F. Zamaletdinova , Madina R. Sattarova
Kazan Federal University,Russia, 420008, Kazan, Kremlevskaya Street, 18 Annotation
In the lexical system of each language, there are elements that reflect traditions, people's occupations, economic structure, features of thinking, and so on. Many lexical units store the centuries-old history and culture of the people. Studying them we can discover some historical facts, define the importance of surrounding objects and the phenomena in the life of people. There are the national originality, the national advantage, the ethnic identity in household items, elements of different national traditions and customs. This article is devoted to the consideration of some features of the Tatar tea drinking, in particular the tea table, which are reflected in the names of tableware and national meals. These lexemes have a long history in the language and are inextricably linked with the material culture of the Tatars. Description of lexemes is based on materials of phraseological, paremiological, explanatory and bilingual dictionaries of the Tatar language. For the purpose of studying these lexemes, the descriptive method and the method of continuous sampling are used to collect and systematize the materials; lexico-semantic method introduced in the analysis of factual material; methods of linguocultural, component and semantic analysis were used to highlight the cognitive features of the functioning of linguistic units; comparative and comparative methods were used in the review of translations. Review and analysis of factual material confirms that the vocabulary reflects the features of the household and the attitude of the people to their ethno-cultural values. The material will serve as a model and a source for studying other layers of the Tatar language vocabulary and for creating an integral picture of the material culture of the Turkic peoples.
Key words: Tatar language, vocabulary, material culture, Tatars, tea drinking, names of tableware, national tableware, traditional culture of Tatars.
Introduction
Every national cuisine consists of many kinds of dishes and drinks, which play an important role in the life support of people as thirsting, improving appetite, medical, etc. facilities. Tatar cuisine is also no exception.
«For many centuries in the Tatar cuisine a variety of drinks developed. There are traces of the influence of local natural and climatic, social and economic conditions, national traditions and tastes, also the twist with other peoples: neighboring – the Chuvash and the Bashkirs, the Mordovians and the Mari, the Udmurts and the Russians, Central Asia – the Uzbeks and the Tajiks» [Bushkov R.A., Mazitova F.G., 1993].
Among numerous beverages, tea has a special place the Tatars. Without it, there can be no celebration, no week-days; it is known and esteemed by adults and children; It is used in all seasons – in winter and in summer, in autumn and in spring; without a cup of this drink it is impossible to imagine
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neither breakfast, nor a break in the workplace, nor a friendly meeting or a meeting with relatives. Tea is an amazing drink, which is considered truly popular among the Tatars.
The purpose of this article is description of some features of the Tatar tea drinking, which are expressed in the vocabulary of the language, in particular in the names of tableware and meals.
Recently, various researchers – ethnographers, linguists, culturologists, historians, etc., have paid special attention to the ethnic characteristics of peoples [Ethnic and Cultural Dictionary, 2015]; [Nurmukhametova R.S. et al., 2014], to expressing them in the lexical system of language [Galiullina G.R., Yusupova A.Sh., 2014]; [Islamova E.A. et al., 2014]. This is also expressed in the study of food culture, food predilections, food history, and so on [Gabdrakhmanova F.Н. et al., 2016]. Since tea has been and remains the favorite drink of many peoples for several millennia, they pay special attention to it. Many nations created their tea drinking rules in the course of history, some of them it turned even a kind of ceremony.
Methods
Based on the purpose and objectives, in this study were used the following methods and techniques of analysis: the descriptive method and the method of continuous sampling were used to collect and systematize materials on the research topic; a systematic analysis of the lexical material was carried out of using the lexical-semantic method; methods of linguocultural, component and semantic analysis were used to highlight the cognitive features of the functioning of linguistic units; comparative and comparative methods were used to study the translation of selected units. From the point of view of the theory of scientific research, the chosen methods are the best.
Results
Tea is the most common drink in the world. Tatars are famous lovers of this drink, and the tea tradition is an integral part of their national culture. Tea drinking Tatars called «chey echy» (drinking tea). However, in this process there is something more than just drinking a cup of this drink. «Invite to tea / for a cup of tea» means «invite guests», and only close relatives, friends, good acquaintances to communicate, discuss forthcoming matters, etc. are asked over. The Tatar tea time helps to convergence people together, create a comfortable, informal atmosphere, it has to talk and join together the people gathered at the tea table, because it lasts long enough. Tea drinking is a way of life of Tatars, a feature of national character, a symbol of hospitality.
The history of tea drinking of the Tatars is inseparably linked with the history of tea in Russia. According to some information, tea appeared in Russia in 1683. He quickly got itself, first among the rich, and then among the entire population. In the XIX century tea drinking firmly entered every Tatar house. The first researcher of the life of the Kazan Tatars K. Fuchs wrote: «... a table with china cups and a samovar at the stove were typical in the house of a Tatar petty bourgeois of those years» [Fuks K., 1991].
The tea table of the Tatars has some peculiarities. This is expressed in the serving of the tea table, reflected in the dishes served for tea.
Previously, the Tatars brewed takta chey (tile tea). Later, there were seylun chey (Ceylon tea), khind cheye (Indian tea), and others. In Tartars, tea is usually taken with milk (sutly chey), with lemon (limonly chey) and dried fruits (dzimeshly chey), with a sliced apple (almaly chey), a pastila (kakly chey).
For a good tea drinking, in addition to the tea, requires a suitable tea utensils. Traditionally it includes teapots and direct utensils for tea – the so-called tea pairs (cup and saucer). However, according to the
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functional purpose, utensils, including tea, are usually divided into dishes, a) intended for cooking, b) for keeping and storing, and c) for feeding food and drinks to the table (for serving) [Zamaletdinov R.R., Khusnullina G.N., 2014].
But the ceremony of Tatar tea drinking and the Tatar house as a whole cannot be imagined without a samovar. The samovar was used not only for direct purposes, i.e. for boiling water, but was an indicator of the material wealth of the family. A special role in the interior was played by a copper or brass samovar decorated with chasing, which was always displayed on the table or on the stove. This subject and its name is borrowed from the Russian language for a long time and through a spoken language, therefore the word underwent some phonetic changes: in the Tatar language it sounds like samawyr or samawar. Examples of the using of individual lexemes in phraseology and paremias shows their definite place in the Tatar language picture of the world. However, in spite of the fact that Tatars were very fond of and like to drink tea, the name of the main subject of this samowyr is presented to a lesser degree than other tableware names intended for tea drinking. Here are some phraseological units and proverbs with a component samovar: samawyr kainarlyk vakyt (verbatim: the time for which the samovar can boil) – about a quarter of an hour; piyala samawyr (verbatim: glass samovar) – a bottle of vodka; samawyr bashynda sandugach sajramy (verbatim: the nightingale does not sing at the top of the samovar); samawyr tatarny kulderer, kesesen bulderer (verbatim: samovar will mock the Tatar, ruin his pocket); samawyr kaynyi dzide segat, kunak kute siges segat (a samovar boils for seven hours, the guest waits for eight hours).
Samovars were large and small; their size was measured by buckets: holding one, two, three vedro. Previously, the Tatars had large families, and they lived in clans, usually a lot of guests gathered on holidays and so samovar of a rather large size was needed, because every man at the table drank several cups of tea: «Tea cups-three, and power for three» says Tatar wisdom.
Samovar (samawyr) with a teapot (chey cheynegy) on the burner always decorated the table both on holidays and on weekdays. But now, not every Tatar family will see a cleaned samovar to shine, if there is one, then the majority is electric, convenient to use: does not «make», does not need fuel, etc. And samovars holding one or two vedro in general become a rarity, they can be seen either in museums or on large national holidays as an ornament and symbol of Tatar hospitality.
Particular attention was paid to the dishes when serving tea. As D. Suleymanova notes, «one of the ceremonial elements in the interior was tea utensils, placed on a table or in a buffet» [Suleymanova D.N., 2010]. Wealthy Tatars drank tea from china, which was of Chinese or German origin. Chinese porcelain has always enjoyed special respect among our people. This is evidenced by the name of tea cups – chinayak (chin – China, ayak – dishes, hence «Chinese dishes»), we can find out the country from which these dishes were brought.
The tablewares in which tea is poured, the Tatars call in different ways: chokyr (from the word «chokyr» – pit, i.e. deep dishes with a rounded bottom), cheshke (a modified form of the word «cup» ), kase, kese (deep ceramic bowl , a cup), peyala (pialo, porcelain cup), yomry (in dialects: a tea cup without a saucer), dzam (in dialects: cup).
Another feature of Tatar tea drinking: many Tatars prefer to drink tea from saucers – chinayak asty (verbatim: under cup), chinayak telinkese (plate for a cup), in some dialects are used forms as dzeylew, dzejpek, tabacha. Tatars use it not to cool tea, but not to get burned.
Balkashik, balkalak, bal kashygy (verbatim: a spoon for honey), chey kashygy (a teaspoon) were served directly for the purpose, i.e. for honey, because the Tatars liked to drink tea with honey. Later and in our time there are different kinds of jam (kajnatma), for which it is necessary a small (dessert) spoon too.
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In addition to cups, individual plates (telinke), the objects of the tea table are shiker sawity (sugar bowl), sut sawity (milk can), chey cheynygy (teapot), etc.
Tea dishes of Tatar national cuisine are good for tea – flour baked products with stuffing and without filling, sweet and unsweetened, so the tea table abounds with such dishes. This is another specificity of Tatar tea drinking. First President of the Republic of Tatarstan M.Sh. Shaimiev in one interview said: «We do not even think about it, but our popular culinary delights, pastries and sweets – they are all preparing for tea. This has already become our national tradition» [Kozlovskiy M., 2004].
Thus, chey echy turns out to be a full-fledged breakfast, lunch or dinner for Tatars, because there is not always enough time to cook something, and baking is always available. It was so many years ago and this feature has survived to our times. Not without reason Tatars call bakery cakes differently chey ashlary (tea dishes), or kory ash (verbatim: «dry dishes», which were always supposed to be consumed with some kind of drink), sometimes taba ashlary (flour products cooked in a frying pan), mich ashlary (baked dishes from flour – echpochmak, belish, pies etc.).
Tatar national pastries for tea can be conditionally divided into the following subgroups:
1. Sweet dishes without a filling: baursak (buttery flour in the form of balls fried in oil), bohar kelevese (a kind of chak-chak), gulbenuk (confectionery product in the form as a flower), kak-tush (as chak-chak, closed from the top with a thin layer of pastille ), kosh tuly (verbatim: bird tongues, rhomboid thin slices of dough, fried in oil), kubek (meringue – a special dish of beaten egg whites), pehleve (flour, sprinkled with sugar, pounded nuts and honey spread on top layered national dish), talkysh keleve (national product of flour, honey and butter), tush (small flour balls), urama (national flour product in the form of rolled up ribbons of buttery dough, fried in oil), chekchek or chek-chek (chak-chak: festive flour product in the form of beads the size of a hazelnut or noodles, fried in oil and poured with boiled honey), chelpek (thin fried in butter cake from buttery dough), yuacha (kind of butter beads, flat cakes, fried in oil, gingerbread) etc.
2. Dishes with sweet stuffing: levesh (flat, round pies with pastille or jam), pashtet (open pie with any fruit puree), different closed pies with fruit filling – with apples (alma beleshe), with viburnum (balan beleshe), with prunes (kara dzimesh beleshe), gubediya (a large pie filled with raisins, eggs, meat or dried cottage cheese, which are put in layers) etc.
3. Not sweet dishes without stuffing: belen (pancakes), dzejme (thin flat cake), dzey ikmek (kind of pancakes), yauly ikmek (big flat cake, toasted in oil), kabartma (national dish like donut), kojmak (small pancakes), kuzikmek (thin pancakes baked in a frying pan), tebikmek (thin bread from sour dough baked in a frying pan), yuka (thin flat cake) etc.
4. Dishes with savory stuffing: belesh (national food stuffed with potatoes, onions and various kinds of meat), bukken (pie with different fillings – with cabbage, with pumpkin, with green onions and eggs etc.), wak belesh (small round baked patties with minced meat and rice), dewetleme (kind of food prepared from cereals and cottage cheese), duchmak / durychmak (flour dish, likes a cheesecake with cottage cheese, mashed potatoes, eggs etc.), kystybye (a kind of pie with open, unshielded edges, stuffed with a thin layer of porridge or mashed potatoes), uchpuchmak (pie in the form of a triangle with stuffing from potatoes, onions and finely chopped meat), peremech (fried in butter round pies of dough and minced meat), sumsa (pie with a crescent-shaped filling), shenge (baking as a jamper with potatoes), shodzyk (boiled meat with fat, wrapped in thin cakes) etc.
The above dishes are only part of a huge number of national dishes. On them, you can imagine the diversity and richness of the Tatar culinary art.
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Another feature of the Tatar tea-drinking refers to the order of tea: in some places tea with numerous baked products begins the ritual of guests’ entertainment, and only then serves the first and second dishes. In other areas, on the contrary, the tea table completes the treat.
Discussion
The study showed that tea is not just a drink for the Tatars. The formation of the Tatar tea ceremony was influenced by such factors as climate, geographical location, economic structure, the main occupation of the people, the influence of neighbors etc. Tea drinking is associated with a huge number of traditions, the meaning of which many, especially the younger generation sometimes does not understand, but still follows them.
Prospects for further research of the names of kitchen utensils and national dishes of the Tatar language we see in a more detailed study of the whole system of vocabulary of material culture in interrelation. Today, it becomes urgent to study and preserve historically conditioned national uniqueness, national dignity, ethnic identity, which, undoubtedly, are reflected in everyday objects, elements of different folk traditions, customs. Language, as a way of reflecting culture, is also its keeper. By studying vocabulary, one can learn the history and culture of the people more; determine the significance of individual objects and phenomena in lives of people.
Conclusions
In view of the fact that the culture of each people is constantly developing, it is considered unacceptable to neglect cultural values and forget their roots, so the preservation of memory for traditions will be strengthened by studying and reviving ethno-cultural elements as evidence of strengthening the cultural identity of the people. Research ethnocultural vocabulary will create a unique, vivid model of the national language picture of the world.
Acknowledgements
The work is performed according to the Russian Government Program of Competitive Growth of Kazan Federal University.
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