About
The Dictionary of Dictionaries (DdD) is a collection of Galician lexicographical works of the 19th and 20th centuries, compiled and transcribed under the coordination of Prof. Antón Santamarina in the Galician Language Institute. Originally published in CD-ROM format, its third edition (2003) collected 345,742 entries corresponding to 25 lexicographical works.
The collaboration between the ILG and the Computational Linguistics Group of the University of Vigo made it possible to publish in 2006 an extended version of DdD on the web with 392,768 entries documented in 32 works. The online edition of DdD can be consulted freely since 2006 as an independent resource or integrated into the RILG Portal.
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You searched for the expression adobar among the lemmas in the Dictionary of Dictionaries without taking into account the accentuation of the word or the difference b/v
- Number of definitions found: 11
- Distribution by dictionaries: Sobreira (1792-1797) (1), Valladares (1884) (4), Porto (1900c) (2), RAG (1913-1928) (1), Eladio (1958-1961) (2), CGarcía (1985) (1)
| Juan Sobreira Salgado (1792-1797): Papeletas de un diccionario gallego, ed. de J. L. Pensado Tomé (Instituto de Estudios Orensanos, Ourense 1979). | ||
|---|---|---|
Ribadavia. Botar à carne, posta en zorza, que he en allos, o adobo. | ||
| Marcial Valladares Núñez (1884): Diccionario gallego-castellano, Santiago, Imp. Seminario Conciliar | ||
| ____ | ____ | Aderezar |
| ____ | ____ | Poner en adobo |
| ____ | ____ | ( - as pieles) curtirlas. |
| Francisco Porto Rey (1900c): Diccionario gallego-castellano, ed. de María Xesús Bugarín e Begoña González Rei;, A Coruña, Real Academia Galega, 2000 | ||
| v. | ||
| ____ | ____ | |
| Real Academia Galega (1913-1928): Diccionario gallego-castellano | ||
| v. a. | "de Ribadavia. Echar a la carne puesta en zorza, que es en ajos, el adobo." | |
| Eladio Rodríguez González (1958-1961): Diccionario enciclopédico gallego-castellano, Galaxia, Vigo | ||
| v. a. | En la comarca del Ribeiro de Avia y otras, echar el adobo a la carne puesta en ZORZA. | |
| ____ | ____ | |
| Constantino García González (1985): Glosario de voces galegas de hoxe, Universidade de Santiago, Verba, anexo 27 | ||
| v. | ||