STEDT #2747
*m-tsyi
SALT / YEAST
Reconstruction analysis
handletsyiprefixminitialtsyrhymeicoverTS · V
Intermediate reconstructions
Connections
HPTB*m-t(s)i ‘salt / yeast’pp. 34, 540
Notes
In the Southeast Asian linguistic area, yeast is used for brewing liquor rather than for baking bread. The semantic connection between SALT and YEAST can be understood as residing in the enlivening effect the two substances have on food and drink.
The nasal prefix attested overtly in many languages is also reflected by the voiced Lahu initial.
This root appears distinct from #2729 PTB *tsa SALT, which has a low vowel. Unlike Qiangic, we do not expect languages of the NE Indian Areal Group to have undergone a brightening change of a > i.
Reflexes & cognates58 reflexes · 16 subgroups
0.1Tibeto-Burman (previously published reconstructions)1
1NE Indian Areal Group1
1.2Kuki-Chin1
1.2.1.1Northern Chin6
1.2.1.2Southern Plains Chin6
1.2.2Central Chin10
1.2.3Maraic1
1.3“Naga” Areal Group1
1.3.1Central Naga (Ao Group)7
1.3.2Angami-Pochuri Group9
1.3.3Zeme Group2
1.3.4Tangkhulic11
1.5Mikir [Karbi]2
1.7.3.1Jingpho1
2.2Newar3
6.1.2.2Central Loloish1
Cite this entry
STEDT etymon #2747,
*m-tsyi ‘SALT / YEAST’.Stable link:
https://larc-iu.github.io/stedt/etymon/2747Data: STEDT v1.0 (2017). Accessed: [date].
References: ("PKN") STC p.121
BibTeX
@misc{stedt-2747,
title = {{*m-tsyi 'SALT / YEAST'}},
author = {STEDT},
year = {2017},
note = {Sino-Tibetan Etymological Dictionary and Thesaurus (STEDT) v1.0, etymon #2747},
url = {https://larc-iu.github.io/stedt/etymon/2747}
}