liyempo
Tagalog
Etymology
Borrowed from Hokkien, possibly from:
- 奶脯 (leng-pó͘, /liɪŋ⁴⁴⁻²² pɔ²³/, literally “dried breast meat, usually, of an animal”),[1][2] which Manuel (1948) defined as 奶 (leng, “milk; udder; breast”) + 脯 (pô͘, “udder of any animal”).[3] Lim (1941) records the same word romanized as “lin po” with the characters, 乳部 (literally “breast region”).[4] Compare Hokkien 奶 (lin, “breast”), 脯 (pó͘, “dried meat”), 肉脯 (bah-pó͘, “dried (and processed) meat”), 撚部尾 (lián-pō͘-bé, “lower abdomen”).[5]
- 鐮刀/镰刀 (liâm-to, “sickle”) + 肉 (bah, “meat”), which Chan-Yap (1980) defined the former as “stomach portion of pig”,[6] likely referring to the streaky appearance of pork belly. Compare Mandarin 鐮刀/镰刀 (liándāo), Hokkien 腳廉刀/脚廉刀 (kha-liâm-to, “tibia; shinbone”).
Zorc (1985) records both etymologies but finds Manuel (1948)'s as less likely.[7]
Pronunciation
- (Standard Tagalog) IPA(key): /liˈempo/ [ˈljɛm.po]
- Rhymes: -empo
- Syllabification: li‧yem‧po
See also
References
- 小川尚義 (OGAWA Naoyoshi), editor (1931–1932), “乳房”, in 臺日大辭典 [Taiwanese-Japanese Dictionary] (overall work in Hokkien and Japanese), Taihoku: Government-General of Taiwan, →OCLC
- “台華線頂辭典”, in ChhoeTaigi 找台語, 2002+, 番號: 48412 & 50022
- Manuel, E. Arsenio (1948) Chinese elements in the Tagalog language: with some indication of Chinese influence on other Philippine languages and cultures and an excursion into Austronesian linguistics, Manila: Filipiniana Publications, page 38
- Lim, Vicente (1941) Chinese-English-Tagalog-Spanish Business conversation and social contact with Amoy pronunciation, Manila: Poc Bon Book Co., page 128
- 小川尚義 (OGAWA Naoyoshi), editor (1931–1932), “撚部尾”, in 臺日大辭典 [Taiwanese-Japanese Dictionary] (overall work in Hokkien and Japanese), Taihoku: Government-General of Taiwan, →OCLC
- Chan-Yap, Gloria (1980) “Hokkien Chinese borrowings in Tagalog”, in Pacific Linguistics, volume B, number 71 (PDF), Canberra, A.C.T. 2600.: The Australian National University, page 136
- Zorc, David Paul (1985) Core Etymological Dictionary of Filipino: Part 4, page 219
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