Re: bake

--- In cybalist@yahoogroups.com, Miguel Carrasquer <mcv@...> wrote:

> On Mon, 14 Apr 2003 09:54:09 +0000, tgpedersen
> <tgpedersen@...> wrote:
>
>
> >But how do you explain OHG 'bacchan', 'bahhan' >
> >NHG 'backen', 'bachen' and 'Bäcker' "baker" then? Low German
> >influence?
> >Greek 'pho:gein', Lat 'fo:veo' (< perf. fo:vi), German bu:k. It

seems

> >the o-grade is long. If the verb stem is *bH&g- < *bHh1g-, how

does

> >it ablaut?
>
> *bheh1-g- ~ *bhoh1-g- ~ *bh&1-g-.

Yes, that's standard. But according to Watkins (apud Scott, above)
the stem was *bHh1g- > *bH&g-, a g-extension from a zero grade form?

>The geminate is I suppose due to
> regular assimilation of *gn/*ghn/*kn' > *gg > kk in an n-extended
> *bhag-n- > *bakk-.

The extension meaning?

Are you saying the present stem was originally *bHeh1g-, and was
remolded after the past participle (so that the vowel was originally
long, then shortened)?

Sociology: 'Baker' as a profession in Scandinavia is an imported
concept that came with the Hanse and Low German.

Torsten