Often have I pondered on the origin and precise meaning of the Sinitic word lào, luò (reading pronunciation) 酪 ("fermented milk; yoghurt; sour milk; kumiss"); Old Sinitic (OS) /*ɡ·raːɡ/ (Zhengzhang). My initial impression was that it may have been related to IE "galactic" words.
Possibly from a Central Asian language; compare Mongolian айраг (ajrag, “fermented milk of mares”) and Turkish ayran (“yoghurt mixed with water”). The phonetic similarity between Sinitic 酪 (OS *ɡ·raːɡ, “milk”), Ancient Greek γάλα (gála, “milk”) and Latin lac (“milk”), from Proto-Indo-European *ǵlákts (“milk”) is worth noting (Schuessler, 2007).
(Wiktionary)
Paul Kroll, ed., A Student's Dictionary of Classical and Medieval Chinese, p. 256a:
1. kumiss, fermented mare's milk (also cow's or sheep's) < Khotan-Saka ragai (with metathesis)
a. yogurt, milk curdled by bacteria
As Schuessler (2007), p. 345 notes, the fermented drink "arrack" may be a different etymon, a loan from Arabic 'araq ("fermented juice"). (Pulleyblank 1962: 250 contra Karlgren 1926) [VHM: full references below]
Read the rest of this entry »