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Cân Gert: Difference between revisions
→Scottish influences
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Besides the fact that the actual lexicon itself is mostly derived (in an irregular fashion) from the Scottish Gaelic lexicon, Cân Gert shows many other Scottish influences. | Besides the fact that the actual lexicon itself is mostly derived (in an irregular fashion) from the Scottish Gaelic lexicon, Cân Gert shows many other Scottish influences. | ||
In vocabulary terms, the choice of what is assigned a root word against what is described by a compound is often based on how fundamental it would be considered in Scotland. For example, wheat, barley and oats all have their own roots (''crin'', ''iorn'' and ''corc'' respectively), but other cereal grains like corn, rice, rye and spelt use compounds (''buîgran'', '' | In vocabulary terms, the choice of what is assigned a root word against what is described by a compound is often based on how fundamental it would be considered in Scotland. For example, wheat, barley and oats all have their own roots (''crin'', ''iorn'' and ''corc'' respectively), but other cereal grains like corn, rice, rye and spelt use compounds (''buîgran'', ''bân·gran'', ''fadiorn'', ''sencrin'' – yellow grain, white grain, long barley, old wheat). | ||
The phonology of the language is also strongly influenced by phonological features found in Scotland. The most palpable example of this is the positional allophony of [ɾ] and [ɹ] for the phoneme /r/, a feature common to many dialects of Scottish English and Scots. | The phonology of the language is also strongly influenced by phonological features found in Scotland. The most palpable example of this is the positional allophony of [ɾ] and [ɹ] for the phoneme /r/, a feature common to many dialects of Scottish English and Scots. | ||