Reconstruction:Proto-Slavic/kvasъ

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This Proto-Slavic entry contains reconstructed terms and roots. As such, the term(s) in this entry are not directly attested, but are hypothesized to have existed based on comparative evidence.

Proto-Slavic

Etymology

From Proto-Indo-European *kwh₂et-. Cognate with Latin cāseus (cheese), Sanskrit क्वथ् (kvath, to boil).

Noun

*kvȃsъ m[1][2][3]

  1. leaven, fermented drink

Inflection

Derived terms

Descendants

Further reading

  • Vasmer, Max (1964–1973) “квас”, in Oleg Trubachyov, transl., Этимологический словарь русского языка (in Russian), Moscow: Progress
  • Chernykh, P. Ja. (1993) “квас”, in Историко-этимологический словарь русского языка (in Russian), 3rd edition, volume 1 (а – пантомима), Moscow: Russian Lang., →ISBN, page 391
  • Trubachyov, Oleg, editor (1987), “*kvasъ”, in Этимологический словарь славянских языков (in Russian), numbers 13 (*kroměžirъ – *kyžiti), Moscow: Nauka, page 153

References

  1. ^ Derksen, Rick (2008) “*kvȃsъ”, in Etymological Dictionary of the Slavic Inherited Lexicon (Leiden Indo-European Etymological Dictionary Series; 4), Leiden, Boston: Brill, →ISBN, page 258:m. o (c) ‘leaven, fermented drink’
  2. ^ Olander, Thomas (2001) “kvasъ”, in Common Slavic Accentological Word List[1], Copenhagen: Editiones Olander:c (SA 123, 187, 211; PR 137; RPT 99, 102); a (SA 211) surdej
  3. ^ Snoj, Marko (2016) “kvȃs”, in Slovenski etimološki slovar (in Slovene), 3rd edition, https://fran.si:*kvȃsъ