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N. aes n. “cooked food, meat” (Category: Meat)

N. aes, n. “cooked food, meat” (Category: Meat)

A noun for “cooked food, meat” in The Etymologies of the 1930s derived from the root ᴹ√AP, likely from primitive *apsā given its Quenya cognate ᴹQ. apsa (Ety/AP). If so, the ae is the result of the vocalization of the ancient ap to ai, after which the diphthong ai became ae.

Neo-Sindarin: This 1930s Noldorin word presents two problems for its adaptation to Sindarin. First, the Sindarin vocalization of ancient p seems to be u rather than i, as in S. leutha- “pick up” < *lepta- (VT47/10). Second, it seems spirants no longer vocalized before s, as in S. ach “neck” < aks (PE17/92). Nevertheless, I would retain this word for purposes of Neo-Sindarin and assume it was the result of dialectical variations in Sindarin of the First Age.

Reference ✧ Ety/AP ✧ “cooked food, meat”



Phonetic Developments

ᴹ√AP > aes [apsa] > [aɸsa] > [aisa] > [ais] > [aes] ✧ Ety/AP

G. hara n. “flesh meat, meat” (Category: Meat)

A noun in the Gnomish Lexicon of the 1910s glossed “flesh meat, meat” (GL/48), likely related to ᴱQ. hara(nda) “flesh-meat” from the contemporaneous Qenya Lexicon (QL/39).

Reference ✧ GL/48 ✧ “flesh meat, meat”