Re: bake

--- In cybalist@yahoogroups.com, "Brian M. Scott" <BMScott@...>
wrote:

> At 9:07:39 AM on Friday, April 11, 2003, tgpedersen wrote:
>
> > --- In cybalist@yahoogroups.com, "Brian M. Scott"
> > <BMScott@...> wrote:
>
> >> At 5:00:15 AM on Friday, April 11, 2003, tgpedersen wrote:
>
> >>> My original question, to which I still don't know the
> >>> answer, was whether that preparing-food word was related
> >>> to the sharing/distributing(-food?) word in Iranian that
> >>> eventually in tht Slavic languages became 'Bog' "God"
> >>> (and the root of the 'bogat- ' "rich" word).
>
> >> Not according to Watkins, who derives Engl <bake> from
> >> *bHeh1- 'to warm' (or rather, from the zero-grade
> >> extension *bH&g-) and Slavic <bogU> from *bhag- 'to share
> >> out; to get a share'. Looks like he largely concurs with
> >> Pokorny on these two roots.
>
> > The latter, since it's Iranian, would be PIE *bhog-,
> > right?
>
> No, *bHag-. This is apparently a genuine *a.
>
> > And at least Swedish has 'baka' [ba:ka] with -a:- ; how
> > does that long vowel develop out of a zero-grade
> > extension?
>
> The Gmc vowel is short: OE <bacan> 'to bake', ON <baka> 'to
> bake; to warm and rub the body and limbs'. In the passage
> from OEScand to modern Swedish many short vowels were
> lengthened. I don't know all of the rules -- apparently
> there were dialect differences and a lot of subsequent
> levelling -- but one of them is /a/ > /a:/ before a single
> consonant.
>

Correct me if I'm wrong, but a zero grade extension *bh&g-, as far as
I know, would have been stressed after the -g- extension, and -g-
therefore be subject to Verner; thus Gmc **bag-, not *bak- (but it
would perhaps explain German 'backen' instead of 'bachen', and even
Swedish 'bagare' "baker", otherwise explained as a Danicism)? And how
is the (obs.) German preterite 'buk' and AS bo:k, with long vowel, to
be derived? Greek has 'pho:gein' "roast, fry" with omega; how is the
length of the vowel accounted for there?

Torsten