Posts Tagged ‘wine’

Georgian by Nicholas Awde and Thea KhitarishviliGeorgian: Georgian-English, English-Georgian Dictionary and Phrasebook, Nicholas Awde and Thea Khitarishvili (Hippocrene Books 2011)

You don’t know it, but you’ve been reading Georgian all your life. Or at least: you won’t find it wholly unfamiliar if you try to learn it. Georgian words can look a lot like a number-plate or a random handful of tiles in Scrabble: zrda, zmna, zghwa, dzma, mtvrali, lghoba, mts’qemsi, grdznoba, chrdiloeti, aghdgoma, sadghegrdzelo, siskhlnak’luloba. An outsider needs courage to embark on an obstacle course of consonant-clusters when he wants to say (respectively) “grow”, “verb”, “sea”, “brother”, “drunk”, “thaw”, “shepherd”, “feeling”, “north”, “Easter”, “drinking-toast”, “anaemia”.

What accompanies the clusters is daunting too. The brief section on grammar mentions two “record-breaking mouthfuls”: gvprtskvnis and gvbrdghvnis (pg. 18). They mean, respectively, “he is peeling us” and “he is plucking us”. One word in Georgian can do the work of several words in English. Georgian uses prefixes and suffixes like English. But it uses infixes too. It is not an easy language to learn. But that’s part of its appeal.

Another part of its appeal is the beauty and uniqueness of its alphabet. A page of Georgian is like a work of art. A sentence can look like an incantation. If Georgian didn’t exist, I would like to be able to invent it and read authors like Clark Ashton Smith and Théophile Gautier in it. Fortunately, it does exist. But I can’t read it yet and will never be able to read it fluently until serious brain-modification arrives and languages become as easy to don as clothing.

Will Georgian become fashionable in those days? Or will human beings become wireheads and care only about pouring electricity into the pleasure-centres of their brains? We’ll have to wait and see. Pleasure is certainly important in Georgia. The language is famous for its complexity and the people are famous for their drinking. Ghwino, “wine”, is an ancient word and an ancient passion. Food is very important there too and this book describes how “each region of Georgia has its unique cuisine with its own special flavor” (pg. 183).

The Caucasus is a small but very diverse region. It’s a tough and clannish region too: Chechnya is near Georgia. This helps explain how it has preserved its linguistic and cultural uniqueness in the shadow of giants like Russia, Turkey and Iran. Georgian has borrowed vocabulary from all its linguistic neighbours – often signalled by a glottallized plosive, as in t’elesk’op’i, “telescope” – but it retains its unique identity. And the influence has gone the other way: you can’t think of Georgia without thinking of Josef Stalin: “Born and raised in Gori, a market town northwest of Tbilisi, his real name was Ioseb Jughashvili – and he learnt Russian only as an adult” (Introduction, pg. 7).

I’m not sure about that and I know for sure that another claim in the introduction is wrong. Or misleading, at least: “Russia … invaded and occupied South Ossetia in 2008” (pg. 8). In fact, Georgia invaded Russia and Russia counter-attacked. That might sound wrong – midget attacking giant? – but Georgians are not shrinking violets and their then president thought he would have the backing of the United States. Fortunately, he didn’t get it. Even after Stalin’s passing, the Caucasus continues to produce more history than it can consume locally.

And Stalin is a reminder that it isn’t just pleasure that’s important in Georgia. So is pain. Take the Georgian word ts’ameba. It means both “torment” and “martyrdom”. Languages reflect cultures and one of the interesting aspects of this book is the way that, by saying less, it invites more. It’s not meant to be a extensive dictionary or a comprehensive guide to Georgian, so you have to notice patterns and work some things out for yourself. Kartveli means “Georgian person” and Sakartveli means “Georgia”. Mepe means “king” and samepo means “royal”. Sakhli means “house” and sasakhle means “palace”. Tsotskhali means “alive” and sitsotskhle means “life”. Twali means “eye” and satwale means “glasses”. And so on.

And no book on a foreign language can learn the vocabulary for you. The mnemonic technique described by Anthony Burgess in Language Made Plain (1964) is useful. Georgian for “cold” is tsiwi. To learn it, I imagined picking up a piece of sea-weed with a film of ice on it. “Sea-weed” almost rhymes with tsiwi and that initial ts– sounds like ice cracking delicately. One Georgian word for “rabbit” is k’urdgheli. I imagined a Kurd holding a rabbit with one hand. “Kurd” is a foreign word in Georgian, which is a reminder that the initial consonant is glottallized, and the Georgian for “hand” is kheli, which is almost like –gheli.

Kheli is easy to remember, but you could reinforce it by thinking of the English word “cheirography”, meaning “palm-reading”, from the Greek kheir, “hand”. Is that related to the Georgian word? It might be. The Georgian neprit’i, meaning “jade”, is certainly from Greek. It comes from nephritis, “jade”, from nephros, “kidney”, because jade was thought to protect against kidney diseases. So that rare word is easy to remember. But mnemonics for a Georgian word are sometimes hard to think of. Try rts’qili, “flea”, or tovlch’qap’i, “sleet”, or varsk’vlavi, “star”.

I don’t have a mnemonic for mgeli, “wolf”, and didn’t need one. It’s phonetically simple by Georgian standards, but it’s still unmistakably Georgian. The word looks and sounds primal and has a primal meaning. Tkha, “goat”, and zgharbi, “hedgehog”, are good too. Names for animals don’t appear just in the dictionary but also in one of the specialized sections that close the book: words for weather, food and drink, winter sports, parts of the body and so on. Words like mk’lavi, “arm”, ghwidzli, “liver”, and ts’weri, “beard”, are satisfyingly Georgian, but mnemonically challenging. Twali, “eye”, is simpler, but that’s a little disappointing. Mnemonically, you can think of the villainous one-eyed King Twala in King Solomon’s Mines (1885).

That book contains another strange and phonetically challenging language: Zulu. But I don’t think it would be a good book to read in Georgian. It’s too straightforward and vigorous. Runes would be better for Rider Haggard. And for Robert E. Howard. I don’t think Lovecraft is a writer for Georgian either. The Armenian alphabet would better match his prose. It’s strange but not beautiful. As I suggested above, the writers ripest for Georgian are Gautier and Clark Ashton Smith. And if they’d learnt the language, they would have been worthy translators of its most famous literary work: Shota Rustaveli’s “national epic poem” The Knight in the Panther’s Skin (c. 1180-1205).

I hope I’m able to read a little of that in the original one day. This book is a good first step on the journey: an inexpensive but well-produced introduction to one of the world’s strangest, most complex and most beautiful languages. You could call Georgian an angelozebis ena, a “language of the angels” (if that’s right). If you did, you’d be reminded that Georgian words can sometimes be very simple: ena literally means “tongue”. It doesn’t challenge the outsider’s tongue. If you want words that do, look no further than this book. Look no lovelier too: Georgian may sometimes martyr the tongue, but it always blesses the eye.

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The Oxford Companion to Wine edited by Janice RobinsonThe Oxford Companion to Wine, ed. Janice Robinson (Oxford University Press 2006) (third edition)

Another big book for another big subject: wine. Because it’s organized alphabetically by topic, you can open it anywhere and begin zigzagging through the world of wine. The antiquity of the world is reflected in the antiquity of the word, which entered English so long ago that it preserves the original pronunciation of Latin vinum, with initial “w”, not “v”. “Vine” is from the same root but comes from Old French. The word has deeper roots in Indo-European – “wiyana and wayana are quoted from the ancient Anatolian languages” – and may have cognates in Hebrew and Arabic. But what is its ultimate origin? “No theory is convincing,” concludes the linguist Dr Leofranc Shelford-Strevens, “except after a few glasses” (entry for “Wine”, pg. 768).

That’s a good name for someone writing about wine and that Johnsonian humour enlivens other entries: “wine writing” is a “parasitical activity undertaken by wine writers enabled by vine-growing and wine-making” (pg. 772) and “Siegerrebe” is a “modern German vine crossing grown principally, like certain giant vegetables, by exhibitionists” (pg. 630). Wine apparently encourages high spirits in its writers, not just its drinkers, but there’s also an entry for “bore, wine”. The next entry is for “borers”, about “beetles and their larvae”. Then comes the entry for “boron”, about an essential trace element. So three entries span sociology, entomology and chemistry. Each has a separate author too. This book had to be a collaboration, because no-one could possibly be an expert on all aspects of oenology, as the study of wine is called (from Greek oinos, whose earlier form is woinos).

So different entries have different flavours, like wine itself: simple or complex, sweet or astringent. All wine-making countries and regions have their own entries, from Alsace to Zimbabwe, from Georgia to Japan, and almost every conceivable aspect of wine and viticulture is discussed and described, from the gustatory and linguistic to the botanical and medical, from Dionysus and drunkenness to bottles and the shape of wine-glasses. You’ll learn here how the Greek writer Athenaeus (fol. 200 AD) wrote a book called Deipnosophistae, “The masters of the art of dining”, in which the “two most frequent topics are Homer and wine” (pg. 38). But Athenaeus isn’t systematic about wine: he assembles “curious facts”.

This book is systematic, but it has a lot of curious facts too. What are the differences between macro-, meso- and microclimate? They’re explained here. What did the Roman poet Martial think about Egyptian wine? His astringencies are quoted not just in translation, but in Latin too (pg. 429). Which Roman emperor ordered vineyards rooted up and which ordered them re-planted? Domitian (pg. 234) and Probus (pg. 548), respectively. Which wine did Napoleon drink to console his exile on St Helena? Constantia (pg. 193). Which wine is celebrated in the national anthem of its homeland? Tokaji (pg. 699) – the Hungarian anthem praises God for ripening wheat tokaj szőlővesszein, “in the grape fields of Tokaj”. But I couldn’t find anything on wine and the visual arts. It would have been good if they had been discussed and some wine-paintings and wine-sculptures had been included with the other photos. The closest the book comes is a photograph of a barrel cellar owned by the Mastroberadino firm in Campania, Italy, which incidentally shows a beautiful and mysterious painting on the roof. Why are the naked female figures hiding their faces? Who was the artist?

Dionysus (c. 70 A.D.) (see also)

Dionysus (c. 70 A.D.) (see also Prometheus Unbound)

You won’t learn that here. You won’t learn how to pronounce unfamiliar names and terms either, because no pronunciation keys are given. So no art, no articulation. Apart from that, this big book is worthy of its big subject. Is wine one of the glories of life? Some don’t think so: they go further, as the entry for “Rome, classical” reveals (pg. 589). “Vita vinum est!” proclaims Trimalchio in the Satyricon (late 1st century A.D.): “Life is wine!” Petronius may not have lived to drink himself, but he surely made his life better with wine. Two millennia later, you can make your wine better with the words in this book.

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