Borza Tibor (szerk.): A Magyar Kereskedelmi és Vendéglátóipari Múzeum évkönyve 1970 (Budapest, Magyar Kereskedelmi és Vendéglátóipari Múzeum, 1970)

Fazekasné Scharle Ilona: A magyar vendéglátóipar szaknyelvének történetéből

ILONA FAZEKAS Scharle FROM THE HISTORY OF THE PROFESSIONAL TERMINOLOGY OF THE HUNGARIAN CATERING TRADE The author analyzes the development of the professional vocabulary in the course of historical development and the names of foods and drinks up to the end of the 19th century. He considers the analysis of the professional terminology of the Hungarian catering trade important since this professional language has the greatest influence upon everyday life and everyday language. The essay examines the Finno-Ugrian, the Turkish words from the migration period, the Slavic, the Italian, the German, the Latin, and Turkish words from the time of the occupation, the names of instruments, vessels, animals, plants and foods; it analyzes their linguistic origin and explains their contemporary and present significance, e. g. we may also become acquainted with the origin of the name of the egg, potato, bread, and hen. The quotations from old cookery books and documents also prove convincingly the effect of historical changes upon the development of the language of catering trade. The analysis of the names of dishes and drinks makes us acquainted with our ancestors' dishes and drinks in their original home, during the time of their migration, the occupation of the country and their settling. We may become acquainted with the origin of the borch and acidulous water, the beer and soups, the gradual spread of vegetables, the gaining ground of the sugar and potato, the period of the development of more complicated ways of preparation beside the ancient procedure of cooking, baking and roasting and their linguistic changes. The analysis of old cookery books gives an interesting picture of the development of the names of dishes. The noble simplicity of the oldest names is catching; we always get to know from them what that food was like. The French and German influence spreading in the 19th century often involves the foreign sound of the names of dishes, sohile the many kinds of dishes result in ever more names ol phantasy. The author considers desirable that the name of the food should always be well-sounding, attractive, easy to remember and appetizing, at the same time it should refer to the characteristic material of the dish and the characteristic way of preparation, howewer, should never be lengthy, prolix or delusive. Some recipes which are interesting historically, linguistically and concerning their contents complete the essay. 42