The Evolution Of The Name 'Bavarian' From 'Bavoir

Bavarians, or Bavarii, are an ethnographic group of Germans native to the Bavaria region, a state within Germany. The name 'Bavaria' is believed to be derived from 'Boii', a Celtic people who inhabited the region before the Roman era, and later by Germanic peoples. The name 'Bavaria' is also thought to mean men from Bohemia, with Bohemia translating to 'home of the Boii'. The term 'Bavarian' is also used to refer to the West Germanic language spoken by the Bavarians, which is related to Standard German. The cuisine of the region is also referred to as 'Bavarian', with dishes such as the 'Bavarian cream' or 'Bavarois' taking on the regional moniker.

The etymology of the name 'Bavarian'

The etymology of the name Bavarian

The name Bavarian comes from the ethnonym *Bajōwarjōz, meaning "citizens of Bohemia", which in turn comes from Proto-Germanic *Bajōhaimaz (Boiohaemum, Bohemia), meaning "Boii home". The name was Latinized from the Germanic ethnonym, which referred to a Celtic people who inhabited the region before the Roman era.

The Baiuvarii, or Bavarii, were a Germanic people who lived in or near present-day southern Bavaria, which is named after them. They began to appear in records in the 6th century AD, and their culture, language, and political institutions are the predecessors of those of the medieval Duchy of Bavaria and Margraviate of Austria.

The Bavarian language is a West Germanic language related to Standard German and is still spoken today not only by modern Bavarians but also by Austrians and South Tyroleans. The language is divided into three main dialects: Upper Palatinian, Danube Bavarian, and Alpine Bavarian.

The early Bavarians are known from records starting in the 6th century and are believed to have incorporated elements from several Germanic peoples, including the Sciri, Heruli, Suebi, Alemanni, Naristi, Thuringi, and Lombards. They might also have included non-Germanic Romance people (romanized Celtic people).

The name of the Bavarians is also spelled Baiuvari, and it probably means "men from Bohemia". The placename Bohemia is connected to that of the Boii, a Celtic people who partly left the region before the Roman era and were then dominated by Germanic peoples.

According to Karl Bosl, the migration of the Bavarian people to present-day Bavaria is a legend. It is more probable that the Bavarians emerged in the provinces of Noricum ripense and Raetia secunda following the expansion of Italian Ostrogothic, and Merovingian Frankish influence into the area.

The history of the Bavarians

The early Bavarians are known from records starting in the 6th century, but their name indicates a connection to the Bohemian Forest area, which was previously inhabited by the Celtic Boii. By the 8th century, the Bavarians were speakers of an early form of the Austro-Bavarian language within the West Germanic family. Their culture, language, and political institutions laid the foundation for the medieval Duchy of Bavaria and Margraviate of Austria.

The Bavarians are closely associated with the Agilolfings dynasty, which established its power base at Augsburg or Regensburg. They were also connected to the Franks, with the Frankish king Theudebert I claiming control over Bavaria until his death, after which his uncle Chlothar I appointed Garibald I as the first dux of Bavaria.

The Bavarians' legal system showed heavy Roman influence, and their unification was likely under a Duke installed by the Franks. A collection of Bavarian tribal laws, known as the Lex Baiuvariorum, was compiled in the 8th century, bearing similarities to the Lex Thuringorum, the legal code of the Thuringi with whom the Bavarians had close relations.

In terms of funerary traditions, the Bavarians shared similarities with the Alemanni but differed from the Thuringi. One distinguishing feature of Bavarian cemeteries is the presence of individuals with artificially deformed craniums, predominantly females who married into Bavarian culture, indicating the importance of exogamy within their society.

Genomic research from 2018 revealed that these foreign women with deformed skulls had southeastern European and East Asian ancestry, highlighting the practice of exogamy among Bavarian men. The surveyed male individuals, on the other hand, were genetically homogeneous and of north-central European origin.

The language of the Bavarians

Bavaria is a state in the southeast of Germany, and Bavarians speak a variety of dialects. While the Bavarian dialect is widely spoken in Upper and Eastern Bavaria, Franconians and Swabians have developed their own variants. Bavarian is one of the most popular German dialects, and is characterised by its slow pace.

• Habedere. - (I have the honour) I am glad to meet you.
• Squat here. - Just take a seat.
• Hau a Bris here. - Would you offer me a pinch of snuff?
• I mechat no a Hoibe. - I would like another beer.
• Huh? - Excuse me?
• Shit da nix, then feid da nix. - Don't worry, it will be fine.
• Clean - not bad
• I hob koa Gerschtl do. - I don't have any money with me.
• A dog you are! - You are one to me!
• Yes, my. - I can't change that either.
• Watch out, the waddlebaam is about to fall - watch out, you could get slapped in the face.
• Hammas? - Are you ready?
• Pfiatdi! - Goodbye!

Bavaria is made up of four major vacation regions: Upper Bavaria with Munich, the highest Alpine peaks and picturesque lakes; Allgäu/Bavarian Swabia with its fairy-tale castle, unique mountain panoramas and a huge meteorite crater; Franconia, the region of vineyards, breweries and medieval half-timbered charm; and finally, the quiet eastern Bavaria with its forest and cultural landscapes and traditional glass culture.

Bavaria's inhabitants are said to be charming, proud, self-confident, and usually sociable but sometimes stubborn. Grumbling is just part and parcel of everyday life. However, though maybe complaining about one’s own problems in life, Bavarians adopt a liberal motto of “to live and let live”.

The culture of the Bavarians

Bavaria's distinct culture includes its own language, cuisine, architecture, and elements of Alpine symbolism. The state has three main dialects: Upper Palatinian, Danube Bavarian, and Alpine Bavarian, reflecting the cultural diversity within the region.

Bavarians value their traditions highly, and this is evident in their attire, customs, and festivities. Traditional costumes, such as Lederhosen for men and Dirndl for women, are worn during special occasions and festivals, preserving a sense of regional identity.

Bavarian cuisine is renowned for its hearty and delicious dishes, often featuring meat and potatoes. Some popular dishes include "Weißwurst" sausages, pretzels with sweet mustard, "Käsespätzle," and "Schweinebraten" with dumplings. Bavaria is also famous for its outstanding beer, regulated by the Bavarian beer purity law ("Reinheitsgebot") since 1516.

Music and sports are also integral parts of Bavarian culture. Centuries-old folk music and traditional sports disciplines such as Aperschnalzen (competitive whipcracking) showcase the region's unique heritage. Football, basketball, and ice hockey are popular sports in Bavaria, with several professional teams representing the state.

The state's history, beautiful scenery of lakes, mountains, and castles, as well as its blend of old traditions and modern innovations, contribute to the strong sense of patriotism among Bavarians. They embrace their agrarian roots while also welcoming expatriates and foreigners, creating a unique blend of tradition and cosmopolitanism.

The food of the Bavarians

Bavarian cuisine is a style of cooking from the Free State of Bavaria in Germany. It is known for its hearty dishes, including many meat and Knödel (dumpling) recipes, and the use of flour. The region's rural conditions and Alpine climate mean that crops such as wheat, barley, potatoes, beets, carrots, onions and cabbage thrive there.

The state borders the Czech Republic and Austria, and its cooking shares similarities with the cuisines of these countries, especially those of the Tyrolean and Salzburg regions of Austria.

Bavarian food is also characterised by its use of offal and the entire slaughtered animal, especially the calf, from head to toe. This includes dishes such as calf head and tripe, which were originally 'poor man's dishes' but later became prestigious.

Bavarian dishes include:

• Münchner Weiβwurst (white sausage): A mix of veal, pork and spices, served with sweet mustard and a Hegeweizen beer.
• Leberkäse (liver meatloaf): A dense concoction of beef, pork, lard, water and salt, eaten on bread.
• Pretzels: Salt-encrusted, crunchy on the outside and chewy in the middle.
• Spätzle: A type of noodle, often served with cheese.
• Leberknödelsuppe (liver dumpling soup): Dumplings made of liver and flour, served in a clear broth.
• Münchner schnitzel: Cutlets brushed with a combination of sweet mustard and horseradish, served with Spätzle, potato and cucumber salad, or fries.
• Obazda: A thick cheese and butter dip, seasoned with salt, paprika, pepper, garlic and spices, and spread on pretzels.
• Doughnuts: Deep-fried and covered in sugar, stuffed with fruity jam or vanilla cream.
• Semmelknoedel (bread dumplings): Dumplings infused with onion and garlic, used to mop up gravy.
• Sauerkraut: Finely-shredded, fermented cabbage, served with sausages or pork dishes. The Bavarian version, blaukraut, also includes onions, pork fat and grated apple.
• Currywurst: Steamed and fried pork sausages served with curry ketchup, curry powder and fries.
• Kaiserschmarrn: A mildly sweet, lightly caramelised pancake dish, served with sugar, berries, jam or seasonal fruits.
• Apfelstrudel (apple strudel): Fine sheets of dough filled with apple mousse or apple chunks and baked until crisp, served with thick cream and a coffee.
• Bretzel and Obatzda: Bavarian pretzels, often served with a thick, creamy dip made with soft cheese and butter.
• Helles and Märzen: Pale Bavarian lager and malty lager traditionally served at the Munich Oktoberfest.
• Schnitzel: Made from veal or pork, pounded flat, lightly breaded and fried, served with mushrooms and potatoes and a variety of sauces.
• Germknödel with vanilla sauce: A typical Bavarian dumpling filled with powidl (plum sauce) and served with creamy pudding and topped with poppy seeds.
• Eisbein (ice leg): Slow-roasted pork knuckle served with the skin still on, accompanied by sauerkraut and potato dumplings.
• Leberkäse (liver cheese): Corned beef, pork and bacon, finely ground into a loaf and baked with a crispy brown crust, served with bread, gherkins and mustard, or fried and served with eggs and potatoes.
• Schmalznudel: Munich's answer to the doughnut – a sweet, buttered, deep-fried ring of dough with a thin film of dough in the middle, generously covered with sugar.
• Käsespätzle: Layers of Spätzle with grated cheese, sometimes including additions such as fried onions.
• Wurstsalat (sausage salad): Two to three types of thinly sliced cooked sausages mixed with onions, gherkins, radishes and parsley, topped with vinegar and paprika.

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