Showing posts with label French. Show all posts
Showing posts with label French. Show all posts

theatre / theater

The most obvious difference in American and British theat{er/re} is the spelling, but on top of that there are a number of meaning differences. And then the meanings interfere with the spellings again. Much fun, but this is why I can't write short blog posts. Here we go...

the spelling

Theater is one of those American spellings that is attributed to Noah Webster.* But like most of successful American spelling reforms, it wasn't made up by an American. It was a long-standing spelling in England, and the predominant spelling at the time when the English colonies in America were first being settled. The OED says:

The earliest recorded English forms, c1380, are theatre and teatre; from c1550 to 1700, or later, the prevalent spelling was theater (so in Dictionaries from Cawdrey to Kersey), but theatre in Holland, Milton, Fuller, Dryden, Addison, Pope; Bailey 1721 has both, ‘Theatre, Theater’: and between 1720 and 1750, theater was dropped in Britain, but has been retained or (?) revived in U.S.
The word started as theatrum in Latin, and in French it lost its -um. The French pronunciation makes sense with the -re spelling, but the modern English pronunciation does not. However we pronounce that syllable, in whichever English accents we have, it is the same syllable that is spel{led/t} -er in words like butter or later. It's thus no wonder that English writers preferred the -er for some time (and Americans have preferred it for most times), since it is the more Englishy spelling, if by 'Englishy spelling' we mean (as I do) 'spelling that reflects English pronunciation'.

The fashion (for these things are fashion) of using the French spelling has won out in Britain for this and many other words of its ilk: centre, calibre, litre, lustre, sombre, etc. But the fashion is not consistent. Cloister, coriander, and disaster (among others)  have -re spellings in French from -rum spellings in Latin, but -er spellings in all standard contemporary Englishes. And then there's metre and kilometre but perimeter and thermometer, etc. Note, though, that despite their common Latin/Greek etymology (metrum), they have different vowels in the me syllable in BrE. American pronunciation of kilometer as 'kill LAH mitter' drives some Brits I know batty, as it obscures the relation between the met{er/re} and the kilomet{er/re}. They prefer 'KILL-o-meetah'. (I just tried to get Better Half to say it. He said 'kill LAH mitter' and explained 'I'm disarmingly transatlantic'.)

This particular difference has a lot in common with the -or/-our difference: variant spelling in early modern English, then American English settling on the more phonetic spelling, and British English settling on the more French spelling. I've more to say about that, but that's going in the book.

(By the way, I'm trying to get into the habit of listing BrE/AmE variants alphabetically. I may not always succeed, but it's why the ones in this post are listed in those particular orders. I'm also trying to alternate which goes first in British/American, US/UK, BrE/AmE, etc. )

the meanings

Let's be quick and put them in a table.
place where you... What Americans usually say What the British usually say
watch a play theater*  theatre
watch a film/movie (movie) theater* cinema

hear a (university) lecture
lecture hall, auditorium lecture theatre
have surgery operating room; OR (operating) theatre

There are of course other uses of theat{er/re} that extend from the 'drama place' use--e.g. political theat{er/re}. They are generally the same in both countries, but for spelling.

spelling again!

Photo by Kevin Dooley (Flickr)
While theater is the general American spelling, one does see theatre in the US in place or organi{s/z}ation names, like the Signature Theatre Company in Arlington, Virginia. The same happens with centre in American place names (but never for the 'middle' meaning of center), such as Robinson Town Centre, a (AmE) outdoor mall, or power center/(BrE) retail park in Pittsburgh.  The namers of these places are taking advantage of the fact that you can spell names however you like, and using the British spelling to make the place sound ‘classy'. Needless to say, we don’t see the reverse in the UK.


I particularly like the Shakespeare Theatre Company at the Harman Center for the Arts in Washington, DC, which just mixes it all up. And movie theatres like the one above are to be congratulated for combining a British spelling and an American meaning. Crazy fun.

* This post originally said theater was in Webster's 1828 dictionary, but, as David Crosbie points out in the comments, it was not, though center and caliber and maneuver (vs. BrE manoeuvre) are there. (Sorry--I'd depended on and possibly overinterpreted someone else's work. You can consult the 1828 dictionary here.) The word does not occur at all in Webster's 'Blue-backed speller'.
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shallot

Typically, as we've discussed before, two-syllable words from French are stressed on their first syllable in BrE and on the second in AmE -- BALlet versus balLET, BAton versus baTON, etc. (Please see and comment on the linked post if that's the issue you're interested in.)

photo from: http://www.realseeds.co.uk/onions.html


This led me to wonder about shallot because it looks like a French borrowing (so many food words are), but the stress pattern is makes it look like it isn't:  BrE shalLOT versus AmE SHALlot or shalLOT. (You can hear them both in an American accent here.)  American dictionaries tend to list the second-syllable stress version first--apparently considering that as most "correct". But I've always said SHALlot and can't recall hearing an American say shalLOT. For example, here's video of an American editor at a cooking magazine saying it the way I say it. (American and British vowel qualities in the word differ in predictable ways: we are firmly divided by the 'lot' vowel--or vowels, taking into account the variety found. Here I'm just going to focus on the stress pattern.)

So why doesn't it follow the two-syllable French-borrowing pattern? Probably because it's not a two-syllable French word. The French eschalotte has lost its first vowel in its journey into contemporary English.

Eschalotte was borrowed into English with the e at the beginning (at least in writing), though it lost the one at the end. The OED has citations for eschalot(t) in English from 1707 into the 19th century. But was that first e ever pronounced? One of the OED's citations is from Johnson's dictionary:

1755   Johnson Dict. Eng. Lang.,   Eschalot. Pronounced shallot.
The citations for shal(l)ot go earlier than those for the more French-looking version--back to 1664, making it look even more like that first e has been ignored from the (AmE) get-go.

Nevertheless, English seems to have some kind of sense-memory that we shouldn't treat it like ballet or beret or other French two-syllable words, because it isn't one. Nevertheless I see it and my reptilian high-school brain wants me to say 'shalLO' because that -ot reminds me of things like escargot and Margot.

The OED gets a bit judg(e)mental about the spelling:
The spelling shallot, though inferior to shalot because it suggests a wrong pronunciation, is now the more common.
Now, if they want me to come down hard on the 'lot' (as I know they do), I don't really understand that comment. Perhaps they mean that people might say SHALL-ot because they see shall in it. Well, that is what Americans do, but I can't imagine that we'd pronounce it like the dictionaries (and the British) tell us to if it had only one 'l'. I see shalot and I want to say it like chalet with an o.

If you're an American who says shalLOT, let us know--and please tell us where you got it from (i.e. what part of the country you learn{ed/t} the word in, or whether you've been influenced by BrE).

Meanwhile, I'm taking comfort in the fact that eschalotte shares history with (mostly AmE) scallion, since when I want a shallot I usually have to take a few moments to remember that scallion isn't the word for it.


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herb

When I started this blog, I wrote short little posts about things I noticed in British and American English. Few read them, and I usually managed to write three a week.  Since then, many more readers and commenters have appeared ([AmE] howdy! thank you!). As I imagine this larger audience responding to posts about X with "But what about Y?", I try to fit the Ys in.  Sometimes the Ys are other expressions that I could discuss; sometimes they are beliefs about language that may or may not have basis in reality. As a result, my posts have got(ten) much longer and less frequent. (The latter is also due to parenthood and more responsibility at work. But [BrE] hey-ho.) I now look back on old posts and think: I can do better! So I'm going to have [more BrE than AmE] another go at the pronunciation of herb, which I first dedicated six sentences to in the second month of this blog.

I've more sentences about it because I (BrE) go about/(AmE) go around discussing it in my talk: "How America Saved the English Language". It's one of a long list of differences for which the folklore is faulty, with people like comedian David Mitchell (below) assuming and repeating that Americans don't pronounce the 'h' in herb because we think we (or the word) are French. (The implication here is that the British are not under the illusion that they are French. Except of course that they eat aubergine rather than eggplant and increasingly use -ise instead of -ize and spell centre with the letters in a very French order. And so on. And so forth.)




Mitchell went to Cambridge University, apparently (according to his Wikipedia bio) because he was rejected by Oxford. I can only assume this has caused him some sort of allergy to the Oxford English Dictionary and that this caused him not to research the claims he made here about herb as well as tidbit/titbit. Had he just looked it up, he would have found the following information.

From the Middle Ages, the word in English was generally spelled (or spelt, if you prefer) erbe, from the Old French erbe—but sometimes it was spelled with an h, after the Latin herba. From the late 15th century the h was regularly included in the spelling in English, but it continued not to be pronounced for nearly 400 years. This was not a problem for English, of course. We often don't pronounce written h, for example in hour and honest and heir, and our ancestors didn't pronounce it in humo(u)r, hospital, or hotel. Change and confusion about these things leads to the oddity of some people insisting that some (but not other) words that start with a pronounced h should nevertheless be preceded by an, not a, as if the h weren't pronounced. (AmE) To each his/her own/(BrE) each to his/her own...

The h in herb finally started being pronounced in the 19th century in Britain. By this time, the US was independent and American English was following a separate path from its British cousin. Why did the English start pronouncing it then? Because that's when h-dropping was becoming a real marker of social class in England. If you wanted to be seen as literate (or at least not Cockney) you had to make sure that people knew you lived in a house, not an 'ouse. This 1855 cartoon from Punch (reproduced as a postcard for the British Library's Evolving English exhibition) illustrates:






The result seems to have been more self-consciousness about pronouncing h where it was in the spelling, and some h's got louder where they had not previously been heard. Why did this happen to herb and hotel but not honest or heir? I don't know.

So, pronouncing herb without the h is the Queen's English, if we're talking Elizabeth I, rather than Elizabeth II.

And in case you were wondering:  Americans pronounce the h in the name Herb, which has a different history from the plant herb.
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off-piste, off the beaten track/path, off base

Thought I'd dip into the 'to-be-blogged' e-mailbox and click randomly for the next topic, and wouldn't you know it: the thing I clicked on, a five-month-old note from Jan Freeman, is about off-piste, which I used in the last post, leading to some off-piste (and off-piste) discussion in the comments there.

So, here I am discussing it again, but that's (orig. AmE) okay because I like things to have their own posts and because it leads me to a few other off- expressions.

Off-piste has both literal and figurative uses in BrE. A piste (pronounced 'peest') was originally the path beaten by a horse or mule, but was extended to the area of play in fencing and to prepared/designated ski paths. Piste has other uses in French, but English has taken those particular meanings.

The English-French hybrid off-piste usually refers to skiing*; skiing off-piste means leaving the designated path. [Though the UK isn't a great skiing destination, that doesn't keep Brits from skiing--remember: they get a lot more holiday/vacation time than Americans, many go on package holidays where they (AmE) rent/(BrE) hire the equipment, and the Alps are just over there...] I won't say that American skiers never say (off-)piste, but the ones I know don't. They talk of ski runs, not pistes. I assume that the skiing terminology differences between the US and UK stem from the fact that the British rarely ski in their own country and so the terms they use are sometimes borrowed from other European languages. Meanwhile, Americans tend to ski in the US and have come up with their own English words for things. So Americans wear ski bibs (or overalls), while UK skiers have salopettes, from French. Americans do cross-country skiing, but my English in-laws call it langlauf (from German) and others in the UK (more officially) call it Nordic skiing (but also cross-country skiing).

The figurative meaning of off-piste is very British and seems to be relatively recent (the OED doesn't cover the figurative meanings). So, figuratively, off-piste is any deviation from what is expected. Some examples from the interwebs, courtesy of GloBWE:
  • I'm a fan of wine from off-piste regions. 
  • tell them exactly what you want, while still remaining open to any slightly off-piste suggestions 
  • Goldie's debut looked to slick jazz-funk and soul for off-piste inspiration
As you can see here, off-piste works well as an adjective, but it's also used adverbially:
  • To the rescue Domaine Guenault Touraine Sauvignon 2011 (7.99), from the Bougrier's own property -- the conversation was much better, though one of our number went off piste and really rated the Muscadet with it, especially the cockles. 
So in this case one drinker didn't follow the path set by others and had a different wine. (That's an informal BrE use of rated -- to mean 'rated highly'.  I really thought I'd covered that before, but it seems not.)

Similar to off-piste, but not as useful as an adjective, is the phrase off the beaten [noun].  The choice of noun in that phrase differs by continent. The US and Canada prefer off the beaten path at a rate of about 3:1, while the UK and Ireland prefer off the beaten track by about 5:1 (again using GloWBE).

In all these figurative expressions, going off the path gives the connotation of trail-blazing excitement (reminding me of the AmE use of maverick) or, at least, interesting idiosyncrasy.  This is in contrast to another sport(s)-related figurative off- adverbial: (orig.) AmE off base. This comes from baseball, where a player (on the batting team) is safe while on a base. If you're not on a base, a member of the fielding team can put you out by tagging you with the ball (or by some other means). So, in the figurative sense, something that is off base is not where it should be; it's misguided and wrong and may put you in a position where you (or your idea) can be disregarded, as in (still from GloBWE):
  • Dawkins was way off base. He is so busy being the leader of the New Atheism that he has no idea what is going on behind him. 
  • your predictive powers and knowledge of the economy have thus far proven to be so far off base that it's a whole new game in another stadium
The phrase is known in BrE, but much less used, and certainly not with the extension of the baseball metaphor as in the last example.

In the American corpus data, many uses of off base try to pre(-)empt judg(e)ment, as in:
  • feel free to correct me if I'm off base...
  • I may be off base here but...
One can use off-base as an adjective, as in off-base assertions, but it's far more often used as the adverbial phrase. The hyphenated adjective is more common in its literal use for 'off (of) a military base' (e.g. an off-base apartment).


And with that, I'm off...



*It seems only fitting that in a post about off-piste, I should go off piste. And so I will, to share a harrowing tale of third-grade injustice. We were playing a game in class where two teams had to challenge each other to think of and spell words with double letters.  I challenged my opposite to come up with a word with double-i.  The teacher said I couldn't do that unless I could think of a word that had double-i. So I whispered "skiing" in her ear and she said I couldn't use that because it was not an English word. (She was a Norwegian immigrant and claiming it for her language. Never mind the -ing.) When it was my turn again, I challenged my opponent to find a double-u word. Again, the teacher challenged me. Again I had a word in mind (vacuum). But this time she wouldn't let me use it on account of me being a (orig. AmE in this sense) show-off. Look where that's got(ten) me. Forty years of bitterness.
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à la carte

In my last, menu-related post, I cheated and let someone else do all the work. As my penance, I'll do the work on this menu-related one. Moe wrote (a half a year ago) to ask:
I'm from the US and my boyfriend is from Liverpool. Last night at a restaurant (US) he ordered a sandwich a la carte. I asked him if he wasn't hungry enough to get the fries\chips that came with the sandwich. This launched into the discussion of him stating, rightly so, that a la carte means "according to the menu". By his definition, this means just ordering from the menu directly instead of special ordering.

From my understanding and from what I've asked other Americans, a la carte means in resturant terms "by itself". Meaning if you order a steak a la carte, you would not be receiving mashed potatoes or other items along with it.

Is his understanding correct in Britain and if so, what would they ask for in a restaurant if they wanted an item "by itself"?
This is as much a difference in our expectations of how restaurants work as a difference in language, I'd say.

À la carte comes from French, bien sûr, and is used in opposition to table d'hôte--more commonly called (these days) prix fixe. In the prix-fixe situation, the restaurant offers a meal of several courses with few or no choices as to what you get in which course. You get what the chef has decided to put together. In the US, I think I've only ever seen this in the most expensive restaurant I've ever been to, though I suppose it's the same thing as a meal deal at a fast food restaurant. (But I've yet to come across a burger (BrE) pedlar/(AmE) peddler who asks you if you want your Big Mac à la carte. I believe the appropriate idiom is the sandwich or the meal?) In the UK, prix fixe is a more familiar concept--both because more British people will have experience of eating in France, where prix fixe menus are common, and because they're not entirely uncommon in the UK. That is to say, I've had prix fixe in the UK at restaurants where the (AmE) check/(BrE) bill was more in line with the cost of a ticket to the theat{er/re}, rather than the cost of a ticket to Hawaii.

Ordering à la carte, then, is ordering from the (individual courses) menu rather than ordering (AmE) the whole shebang/(BrE) the full monty. So, Moe's boyfriend saw himself as ordering a sandwich as it comes according to the menu (which may be with chips/fries or what have you).

But while we don't in the US think of ourselves as having prix fixe menus, it is the case that restaurants often distinguish between 'dinners' (sometimes called entrees in this case) and simpler courses. For example, a menu might be divided into 'pasta', 'sandwiches', 'pizza' and 'dinners'. Where I come from, a popular dinner is prime rib.1 If you order prime rib, they might ask you if you want the dinner or to have it à la carte. If you have the dinner, then it will come with salad (or sometimes the option of soup) and one or two side dishes. This always flummoxes Better Half when we go to a certain restaurant in my hometown. He orders his portobello mushroom thingamajig and is then somehow offended when asked what kind of dressing he wants on his salad.2 (Even worse, they expect him to eat his salad before his dinner! The injustice of it all!) My mother, on the other hand, is regularly shocked and dismayed when she orders a main course in England and gets only what it says on the menu--a piece of meat. And you should have heard her when she ordered veal parmesan in Ireland and wasn't served a side of spaghetti with it.3 If the menu says 'rib-eye steak' or 'veal parmesan', then you're probably going to have to look at the side-dishes menu if you want any vegetables. The exception to this, of course, is if it's a roast dinner at Sunday lunch. If it's Sunday lunch, you will be served so many vegetables that you could conceivably fulfil(l) your five-a-day requirements until Wednesday.

So, it looks like Americans have sort of reinvented the prix-fixe menu as 'dinner', but don't really think of it as a menu--just as the main course. When they want a simpler and less expensive meal, they order à la carte, which almost means 'off the menu' in this case. The equivalent in the UK would just be to say 'I'd like my steak without the potatoes, please', and I'd be very surprised if that made it any cheaper for you.

And just in case all this reminds you of (AmE) à la mode, let the link take you there.

1 I've never seen prime rib in the UK, though the term itself is not an Americanism. Instead of having rib roasts and prime rib, one tends to see thinner-cut rib-eye steaks on UK menus. Someday, when I have a lot of energy, I will have to do a post on different cuts of meat in the two countries. In the meantime, please consult the maps of cows on Wikipedia.

2 I've never been asked what kind of dressing I want on my salad in the UK. You get what you get, and it usually tastes of mustard. My commenting on this will probably send some people to the comments section to exclaim that American salad dressings (particularly French and Russian) have disingenuous names--since the comments section serves as a magnet for salad dressing-related complaints.

3 I've started to think of BH and my mother as two sides of a coin, which raises the question of what/whom he's the better half of. Maybe it means it's a good thing I'm turning into my mother. Now I'm just confusing myself.
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entrée

I've had several requests for discussion of the difference between (AmE) entrée (= BrE/AmE main course) and French entrée (= AmE appetizer and BrE starter). The French term is occasionally seen in Britain (mostly in French restaurants, in my experience), but it is fairly confusing to AmE speakers.

I'm not going to blog on it. No, I'm not.

What is the point of blogging on it when there is a new blog on The Language of Food by Dan Jurafsky, which has already done the deed in brilliant historical detail with pretty pictures of menus?

And I'm still on a diet. So I refuse. Enjoy Dan's post and please don't taunt me in the comments with mention of anything that's more than 150 calories.
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filet, fillet and the pronunciation of other French borrowings

Looking through my long list of topic requests, I've found a duplicate--so that surely deserves to be treated first. Mrs Redboots recently emailed to say:
I was watching an on-line video, yesterday, of a chef preparing fish, and instead of saying he was filleting it (with a hard "t") as I should have done, he said he was "filay-ing" it, as though it were a French word. And later on, I saw it written as "filet", where I would have used "fillet". Which is the original - for me "filet" is the French term, and I hadn't realised it was also used in America.
And Laura, a New Yorker in Cambridge, wrote 10 months ago (sorry, Laura) with:
My British husband and I find endless entertainment emailing your blog entries to each other. What a great resource. I have searched past entries and cannot find anything pertaining to our longest running argument - on the pronunciation of "fillet." He says "filliT," and I would say "fillay" (like ballet, right?), although I refrain from doing so here for fear that butchers won't understand me. I thought British English would be the version more influenced by French...then again, I pronounce the er in foyer whereas he would say "foyay." What is going on with the influence of French in American and British English?
I'll have to preface this by saying that I can't possibly discuss all such differences in the pronunciation of words from French here--there are lots of them. And let's not get into the pronunciation of words from other languages just yet (I have posts-in-process on some of them). To start with Mrs R's question about which is original, well, in a sense, the question doesn't really work, since the word was borrowed at a time before spelling was standardi{s/z}ed in English. And it may not have been standardi{s/z}ed in French, either (do we have an expert out there?). Modern French spelling is based (according to what the internets tell me) on medi(a)eval pronunciation, which would mean that at the time it was first borrowed into English, the 't' would have been pronounced in the original French word.

Looking at the OED, we can see the word in English back to 1327--though that is in the sense of 'a ribbon used as a headband' . The first quotation for the 'cut of meat' meaning in English comes from around 1420, in the plural filetes (remember, though, that the word would have been borrowed earlier than this and used in speech and in writing that hasn't survived the centuries). The 1327 quote uses filet, but in all of its senses, the spellings vary for the first few centuries. In the 'cut of meat' uses, we also see Fylettes (c 1430), Phillets (1658), Filets (1725). From the 1741 quotation, fillets rules until the first American quotation in 1858 (filets). So, judging from the dates, it could be that it was imported to the Americas at a time when its spelling had not yet settled down and the influence of French settlers headed it toward(s) the more modern French spelling and pronunciation. According to the Dictionary of American Regional English, in Maine people working in the fisheries say fillit on the job (their citation is from 1975, so may not be true now), though in lay use, it's filet, as in the rest of the US. For the McDonald's Filet-o-Fish, there is some question about how it should be pronounced in the UK, but the official McDonald's answer is '“Filet-o-Fish” can be pronounced any way you wish. Most people say “Filay”.'

Similarly, Americans tend to pronounce valet as 'valay', while it is more common to pronounce the 't' in BrE. As I've mentioned before gillet/gilet show a similar spelling difference--but that difference isn't strictly on national lines--I see both gillet and gilet in England and rarely either in the US. It's usually pronounced in the French way, but then it was imported from French more recently--in the 19th century.

Across both dialects, it's a general rule that the longer the word has been in English, the more likely it is to be pronounced as it is spelled/spelt. So, claret (a wine name rarely heard in the US, where it would tend to be called Bordeaux), which has been in English since at least the middle ages, is pronounced with the 't', but Cabernet, which came to us in the 19th century, isn't. But still, there are a lot of differences. Let's divide them into types: consonant differences, vowel differences and stress differences--though where there are stress differences there are often also C and V differences. From here I'm going to do less history and more listing.

Among the consonant differences we have the already-discussed herb ('h' versus no 'h'). Then there's the French 'ch'. Chassis usually has a hard 'ch' in AmE, but usually a soft one ('sh') in BrE. (Both usually don't pronounce the final 's'.) According to the OED, preferences for the pronunciation of niche are reversed in BrE and AmE, with rhymes-with-itch dominating in AmE and rhymes-with-leash dominating in BrE. Myself, I've always pronounced it to rhyme with leash wherever I've been--but the pronunciation was only 'Frenchified' in English during the 20th century. So, nitch-sayers can consider themselves to be a certain kind of authentic, and niche-sayers can consider themselves to be another kind of authentic. And then there's schedule, which begins with a 'sh' in BrE, and a 'sk' in AmE--though one does hear the AmE pronunciation in BrE now (and BrE speakers often say timetable where AmE speakers would say schedule).

On the vowels, I've been mocked in England for my AmE pronunciation of France (rhymes with ants but without the 't'). Yes, the standard, southern BrE pronunciation is more like the French pronunciation, but it's also part of a more general pattern of AmE having the [ae] sound (as in cat) and standard, southern BrE having a long [a:] in these places--cf. dance, lance, chance and answer. And the southern BrE pronunciation of these things in these ways is due to a modern change in pronunciation (see this discussion of the TRAP-BATH split). So, I'm not convinced that BrE speakers say Frahnce (or Fraunce, if you prefer) because they are being authentic in a French way--they are being true to the rules of their own dialect.

A more irregular difference is in clique, which is 'cleek' in BrE, but often 'click' in AmE. See the Eggcorn database for some discussion of the consequences.

And leisure is more French-ish in BrE, where it rhymes with pleasure, than in AmE where the first syllable is usually pronounced 'lee'.

The 'a' in apricot is like that in cap in [my dialect of] AmE and in cape in BrE. I'm sure there are people in each dialect who would argue that theirs is closer to the French, but the fact that both dialects pronounce the final 't' (and that neither uses a 'b' rather than a 'p') tells us that it's given up any preten{c/s}e of being French.

As you can see, this list is pretty random and I'm sure there are others that could be added. Here's one that has both consonant and vowel differences: vase. The BrE pronunciation is more like the French with an 'ah' and a 'z', whereas the usual AmE pronunciation rhymes with place.

On to stress... Note that most of the following involve vowel changes as well, since unstressed vowels are reduced (which often includes making them more centrali{s/z}ed in the mouth).

AmE tends to keep the French stress pattern make recent loan words sound more 'foreign' by resisting the native urge to stress earlier in the word, whereas stress in BrE tends to gravitate to the front of the word. This means that ballet is BALay in BrE and balAY in AmE. The same pattern can be found in a number of two-syllable French borrowings.
ballet
baton

beret
bourgeois

café

debris

frontier
(in this case, neither dialect preserves the French three-syllable pronunciation)
garage (with changes in the vowels and final consonant too, as mentioned here)
pastel
For three-syllable words, BrE often stresses the penultimate (second-to-last) syllable where AmE stresses the final one, with a secondary stress on the first syllable. Thus one stress pattern can seem as if it's turned inside-out if you're used to the other one. The sore-thumbiest one for me is Piaget:
escargot
fiancé(e)
Piaget
(the Swiss psychologist): BrE pee-AH-ʒay vs. AmE PEE-uh-ʒAY
This is not to say that AmE always resists the urge to move the stress leftward or that BrE never does. Observe police, which has the accent on the last syllable in both standard dialects--though there is a non-standard (and sometimes jokingly used) first-syllable-stressing pronunciation in some dialects of AmE: PO-leese. Courgette in BrE retains the final stress.

And then there are the other examples that go the opposite way, with AmE having the stress more front-ward than BrE. This is typically for words that have been in the language longer and seem 'less French' to us than things like beret and escargot:

address (noun)
magazine
m(o)ustache(s)
And then there is Renaissance, for which I quote from the American Heritage Book of English Usage:
This 19th-century borrowing from French, which literally means “rebirth,” is usually stressed on the first and third syllables in American English. In British English the word is usually stressed on the second syllable, which is pronounced with a long a sound [...]. The American English pronunciation is an approximation to the French pronunciation, while the British English pronunciation reflects the typical English (Germanic) tendency to put the main stress on the root part of a word.
So, I'm sure you'll come up with many more examples and counter-examples, but that's a smattering, at least. Special thanks to Better Half, for letting me (AmE) sleep in/(BrE) have a lie-in a few times during the past couple of weeks, so that I could work/blog into the wee hours. Having written all this, I find I've not/I haven't commented on Laura's mention of foyer, but since I don't want to abuse BH's kindness by sleeping the whole of tomorrow away, I'll just refer you to this nice little discussion on 'The Growlery'. I've concentrated on pronunciation here, rather than French-versus-English spelling, which we'll go into another time. If you can't wait, see here and here and here for some discussions where French and spelling intersect.
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the big list of vegetables

If you're a regular reader, you'll know that I feel shame when I do a post that's mostly just listing "they say this, we say that". There are plenty of sites around that do that kind of straight word-for-word listing. But I get enough requests for vegetable names that I'm just going to try to get it over with right now. Where there are links, that's because I've already written about some of these at greater length elsewhere. I've also already written about veg/veggie and various herbs (and the pronunciation thereof). So please click on those links to discuss those issues in greater detail.

And now, the list (which has no particular order):

BrEAmE
aubergineeggplant
courgettezucchini
rocket (sometimes roquette)arugula
mange toutsnow peas/sugar peas
spring oniongreen onion/scallion
swederutabaga
beetroot (treated as a mass noun)beet (count noun)
sweetcorncorn
chicoryBelgian endive
pepper (sweet pepper if it's not green; one occasionally hears the AusE capsicum)(bell) pepper



chick-peachickpea/garbanzo bean
haricot beannavy bean
broad beanfava bean
runner beanstring bean
cos lettuceromaine lettuce

In addition, some names for groups of vegetables are different. BrE pulses = AmE legumes (though, technically, legume is a broader category). In AmE I'd refer to cruciferous vegetables, meaning broccoli and cauliflower collectively, but in BrE I hear Brassica, the Latin name of the family (which includes cabbage and Brussels sprouts).

Squash are another matter. One easily finds acorn and butternut squash (and courgettes/zucchini) in both countries, but otherwise the varieties of squash tend to be different. Marrows will be known to fans of Wallace and Grommit, but the term is not much used in the US. It refers to "any of various kinds of squash or gourd which are chiefly the fruits of varieties of Cucurbita pepo, eaten as a vegetable; esp. one of the larger round or cylindrical kinds with green, white, or striped skins and greenish-white or (occas.) yellowish pulpy flesh" (OED June 2008 draft rev.), so courgettes/zucchinis are technically small marrows. In the UK I've never seen what we call summer squash* (aka yellow squash--is this a regional difference? Not sure) or spaghetti squash (which was something of a fad in the US in the 1970s, I think, but I haven't seen it lately). The OED lists pattypan (squash) as 'chiefly N. Amer.', but I've only seen it for sale in the UK and South Africa. Pumpkin is generally only used of the orange-rinded variety (for making jack o'lanterns) in AmE, but in BrE the term applies more generally to gourd-y squashes with orange flesh. (Jack-o-lantern pumpkins have become more available in the UK as Halloween celebrations have become more popular.)

The British talk about more kinds of shelled peas (garden peas, petits-pois [for younger, sweeter peas]) than Americans do. (Click on the link for the mushy variety.)

As can be seen in the examples presented here, BrE tends to be more influenced by French and AmE shows some Italian influence, which is not surprising since Britain has a lot of contact with France and its cuisine, and popular cuisine in the US has been greatly affected by Italian (and other) immigrants. Those who read Menu Italian may not recogni{s/z}e arugula for Italian rucola, but arugula was the dialectal version of the word that immigrated to America. (Just as rutabaga is not the general Swedish word for that kind of turnip, but a dialectal term for it. Click on the link above for more on that.)

I await the first comment that points out a completely obvious one that I've left off the list!

*Summer squash for me has two meanings. Either the general term that refers to any thin-skinned squash, or the specific one that refers to yellow squash that are picked at the same time as courgettes/zucchini.
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prevarication à la mode

The theme today is "issues my Italian colleague, La Lettrice, has raised in the past (BrE) fortnight / (AmE) two weeks". While at first glance these are very different topics, they have a nice symmetry about them. Each case involves English doing something strange with an item that comes from a Romance language. In one case Americans have committed the weirdness, in the other it's the British.

First off, we have à la mode. When LL lived in the US, she thought it hilarious (and still does) that a French phrase meaning 'in the current fashion' could come to mean 'with ice cream', as it does in AmE in pie à la mode or pancakes à la mode (as ordered in the recent and wonderful film Little Miss Sunshine). A situation involving ice cream may also be described as à la mode in AmE:
One item on the Blue Bunny ice cream parlor menu, however, has never been purchased. It's called Sock Hop a la Mode.
You and 25 of your friends can rock around the clock at a sock hop at the ice cream parlor, complete with '50s music, decorations and all the ice cream sodas and treats you can eat. --USA Today, 25 July 2003
So, how did à la mode come to mean 'with ice cream'? Various stories circulate, but the most 'official' of these is that Charles Watson Townsend introduced pie à la mode to Delmonico's restaurant in New York (having dubbed a pie thusly at an upstate restaurant) in the 1890s, and it took off. You can read more of that version of the story here.

So, that's Americans doing strange things with a French phrase. Now we come to the British doing odd things with a Latinate word. LL e-mailed me (BrE) in/(AmE) during the week to ask whether prevaricate really means 'to hesitate' in English. Knowing the cognate Italian word, LL believed the word to mean 'to evade or deviate from the truth'. That's what I believed the word to mean too, until I encountered it as used by my UK students, who use it as a synonym for procrastinate. This meaning is not considered to be standard--and many dictionaries do not record it, but some (e.g. Penguin) and some style guides acknowledge that the sense is 'out there' in BrE mouths and minds, and try to fight against it.

Incidentally, prevarication, i.e. using a communication system to deceive, is one of the Design Features of Language--that is, one of the hallmarks indicating that a communication system is a language.
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Abbr.

AmE = American English
BrE = British English
OED = Oxford English Dictionary (online)