Showing posts with label containers. Show all posts
Showing posts with label containers. Show all posts

baggage and luggage

May 2, 2023

results of a Google search for "luggage"


I'm reading Ingrid Paulsen's The emergence of American English as a discursive variety (it's open-access, so you can read it in PDF. But note: it is definitely an academic book). The book is essentially about when American English became "American English". If you subscribe to my newsletter (plug, plug), you'll probably read more about the book at some point in future. Today, I'm just mentioning it because it's inspired me to think more about baggage and luggage. Paulsen searched for this pair of words (among other things!) in 19th-century newspapers in order to find cases of people writing about American versus British English. I wondered if people still perceive a transatlantic difference here. 

These words got a boost in the 1800s thanks to the invention of rail travel and the need for a place to put one's stuff on them. Hence the invention, and the naming, of the (AmE) baggage car or (BrE) luggage van, which is one of the contexts Paulsen discusses. It's also been one of my Twitter Differences of the Day:

I can't remember the last time I checked my bags on a train journey, so I haven't run into people calling anything a baggage car or luggage van lately. I have to believe that they were more common in the US (where one could go greater distances by rail/train), since baggage car shows up whole a lot more in American books than either term shows up in British books:

click to embiggen

But what about the words baggage and luggage themselves? How did they get to be a "difference" and are they still a "difference"? 

Let's start with the history. This appears to be one of those differences that came about because English had two words that drifted in different ways in the two places—with more drifting in the UK. The Oxford English Dictionary hasn't fully updated its entries for these words since the dictionary was first published, but we can assume that they got the past fairly correct. Here are the first senses the OED gives for each word:

baggage The collection of property in packages that one takes along with him on a journey; portable property; luggage. (Now rarely used in Great Britain for ordinary ‘luggage’ carried in the hand or taken with one by public conveyance; but the regular term in U.S.)  [1885]

luggage In early use: What has to be lugged about; inconveniently heavy baggage (obsolete). Also, the baggage of an army. Now, in Great Britain, the ordinary word for: The baggage belonging to a traveller or passenger, esp. by a public conveyance.  [1903]

I'd say that the original senses feel "right" for me as an AmE speaker—that luggage is big/heavy enough to be "lugged", but baggage can be more varied. But I am even more likely to use luggage for empty suitcases. I buy new luggage for a trip. A 1997 draft addition to the OED luggage entry says this 'suitcases' meaning dates to the early 20th century.

It only becomes baggage when I fill it up with stuff and give it to someone else to put onto a train or plane. If I handle it myself, I wouldn't call it baggage. I'd call it 'my bags' or 'my suitcases' or 'my stuff'.

I've just asked my English spouse how he'd differentiate the two words:

Him: Baggage sounds old-fashioned, I probably wouldn't use it.
Me:  But there's [BrE] baggage reclaim [=AmE baggage claim] at the airport.
Him: That's true...A backpack or a box can be baggage, but it can't be luggage. Luggage has to be cases. 

Other than his claim about old-fashionedness, we're pretty much on the same page. And when I look for these things in the GloWbE corpus, they don't show a clear British-versus-American profile: There is more British usage of both terms in that corpus. Maybe this can be attributed to the fact that British people get a lot more (BrE) holiday / (AmE) vacation time than Americans get, so their websites have more discussion of buying/packing/losing luggage or baggage?

In books, it looks like AmE & BrE are getting to be more similar in how they use luggage:

So, it doesn't look like the words themselves are good markers of Americanness/Britishness these days. But expressions containing these words can be. We've already seen baggage car/luggage van and baggage (re)claim. There are others.

In BrE, hand luggage is essentially the same as AmE carry-on (bag).  Or at least it was. I think the import of carry-on might be influencing its meaning. Spouse says he makes a distinction: you put hand luggage under the seat in front of you, carry-ons in the overhead bin. But, his intuition notwithstanding, shop for hand luggage and you'll be shown carry-ons. 

Baggage carousel is marked by the OED (2003) as 'originally and chiefly North American', but it's well used in BrE, as is luggage carousel. 

Luggage locker is BrE for the kinds of lockers that one might find in a train station (or also BrE rail[way] station) or (AmE) bus/(BrE) coach station. I think in AmE, we'd just call them lockers.

Left luggage is BrE for the kind of place where you pay someone to keep your bags for you for a while. AmE would call that luggage storage, and you find that expression in BrE too. 

Hold luggage (or hold baggage) is BrE for AmE checked bags on a plane. (But checked baggage is found in both.)

Plenty of other luggage/baggage collocations are the same. We all use luggage racks and baggage handlers, and baggage allowance, among other things.


As for metaphorical baggage—emotional baggage and the like, this usage is common to both countries. The OED added a draft definition for it in 2007:  

figurative. Beliefs, knowledge, experiences, or habits conceived of as something one carries around; (in later use) esp. characteristics of this type which are considered undesirable or inappropriate in a new situation. Frequently with modifying word, as cultural baggage, emotional baggage, intellectual baggage, etc. 

Their first citation for it comes from 1886 in the (London) Times in the phrase intellectual baggage (followed by a US citation in 1922). Cultural baggage shows up in 1967 in Canada, and emotional baggage in 1997 from a UK author. Their first citation for just plain (metaphorical) baggage is from an American author in 1986 (though the OED notes their source as the UK edition of the book). 


P.S. If this post interested you, you might also like the post on purses and bags

P.P.S. [22 Sept 2023]  Greg [no relation] Murphy sent me this photo, showing Amtrak [AmE] covering all the bases.



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eggs

Feb 6, 2020
While I've been very good at keeping up with my Differences of the Day on Twitter, the blog posts have got(ten) fewer and f{a/u}rther in between. I'm committing this month (and hopefully from now on) to do one a week, and the way I'm going to make that feel more do-able is to piggyback on the work I've done for the #DotDs. Lately, I've been doing a lot of themed weeks of differences, and those can be built up into a nice little blog post.

I decided on #EggWeek because I was newly part of Egg Club. The first rule of Egg Club is that a generous member of our neighbo(u)rhood goes to a farm outside town and buys eggs from 'very happy chickens'. The second rule of Egg Club is that those of us with standing orders show up at her house with money and something to put the eggs in (we'll get to that, below).


Here are #EggWeek  differences I noted, and some information added-on by the tweople who responded to the tweets.

AmE has a vocabulary for fried-egg cooking that BrE doesn't, which starts from the assumption that if you want your eggs well-done, then you should flip them over. In UK, flipping is less common. In a (BrE) caff or (orig. AmE) greasy spoon and in some homes, a well-done egg is achieved by spooning the cooking fat over the egg. In my American life, I've never seen anyone fry an egg in enough fat to be able to spoon it. At any rate, the AmE vocabulary includes:
  • sunny-side up = not flipped
  • over easy = flipped over for just long enough that the egg white is cooked on both sides. Yolk should still be runny.
  • over medium = flipped over and cooked for a 'medium' amount of time/yolk-runniness
  • over hard = flipped over and cooked until the yolk is solid
BrE egg yolks can be described as dippy if they are nice and runny. A dippy egg is a soft-boiled egg into which you can dip your toast to get some nice yolk on it. 

 That leads us to a difference that is more cultural than linguistic: in UK, soft-boiled eggs (often just called boiled eggs in this context) are just about always presented in an egg cup. I know some Americans own egg cups and use them, but they are the exception rather than the rule. Some UK folks proposed to me that this is because Americans don't eat soft-boiled eggs, but that's just not true. I once had a 70-something-day streak of having two boiled eggs and two slices of toast every evening for dinner. (This was back in my poor earning-rand-but-paying-back-student-loans-in-dollars days. You might think I'd have got(ten) sick of boiled eggs, but it's still one of my favo(u)rite meals. Only now I can afford some asparagus to go with it.)

 But when I posted photos side-by-side  of British-style boiled-egg presentation and American-style, several British Twitterfolk protested that the American eggs were poached (righthand photo). No, they were boiled eggs that had been peeled and put on toast—which is exactly the way I eat them. (I am making myself hungry now. I guess I know what's for lunch.) The picture on the left is BrE egg and soldiers, the soldiers being the lengthwise-sliced toast strips.




Of course, this posting resulted in lots of people trying to tell me that the British way of eating boiled eggs is superior. You can have it, it's not for me. (My mother-in-law has given us several egg cups, perhaps because she couldn't find any at our house. I mostly store small kitchen bits in them.) Putting the egg on toast lets you give it a single and wide-spreading sprinkling of salt and (if you like) pepper. Peeling them is much easier if the eggs are fresh, which is what makes Egg Club so worth my while. The store-bought eggs I get in the UK are generally not as easy to peel. When I was a kid, a soft-boiled egg was a regular first foray in to the world of the eating after a stomach bug. My mom would peel it, and put it into a bowl, so you could smash it and dip your toast in it. But on toast is the grown-up way to go.  (And much easier than poaching, especially if you want to make a few of them.)

Egg cartons  are often called egg boxes in BrE:



The sandwich filling made of hard-boiled eggs and mayonnaise is called egg mayonnaise in BrE, which Americans perceive as a pleonasm: all mayonnaise is made of eggs, so of course it's egg mayonnaise! But if you're perceiving it that way, you're probably imagining the stress pattern of the phrase as the same as you'd say herb mayonnaise for mayonnaise with herbs in it. The trick is to hear it like it's 'egg in the mayonnaise style'. The pronunciation of the mayonnaise is English, not French, but it follows a French food syntax (as we've seen before).  This concoction is called egg salad in AmE, though a lot of Americans would put in other ingredients as well to flavo(u)r the (orig. AmE) combo. This pattern holds for other mixes of bits of food with mayo: tuna mayonnaise/salad, chicken mayonnaise/salad.

 There was one more #DotD in #EggWeek: whether scrambled egg is a count noun or a mass noun. In AmE, you can have a scrambled egg, but you wouldn't have scrambled egg. When you've got a bunch of it and you can't tell how many eggs are there, AmE goes for scrambled eggs. So, BrE scrambled egg on toast = AmE scrambled eggs on toast. I've covered this one before, so if you want to have a conversation about count and mass nouns, please see this old post.


One week of blogging down, many to go!

PS: I meant to point out another difference between US and UK (and European generally, I think) eggs: American eggs need to be refrigerated, British ones don't. Here's an article about why.

Egg cartons/boxes
colo(u)r-coded by size
PPS: What counts as a 'large' egg or a 'medium' egg differs too. Possibly not in the direction that you'd think. Have a look at Wikipedia. 

When I go to the shop to buy eggs in England, my choices seem to have more to do with how the chickens were raised than with the size of the eggs, whereas in US supermarkets, there seems to be more variety available in egg size, more clearly label(l)ed—e.g. in different colo(u)red cartons. You can see the difference in this photo of eggs on the shelf (not the fridge) in a UK chain versus this at our supermarket in NY state.

PPPS: It is very hard to get a white-shelled chicken egg in the UK. I go through a crisis about this every Easter when I'm trying to dye eggs (like the good American parent that I am, or try to be). I end up just leaving them in the dye extra-long and have dark colo(u)rs instead of pastel ones. In the US, white-shelled was the norm when I was growing up, but brown ones have become more and more common, on the mistaken belief that they are somehow more 'natural'. It's the species of chicken involved that determines the shell colo(u)r.
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crisps, chips and tortillas

May 9, 2009
My friend the Maverick received a news item about this bird through an evolutionary psychology e-mail forum:

The video, from the BBC, refers to the Doritos that the seagull eats as (BrE) crisps, but the source that Maverick read refers to them using the AmE term chips, which, of course, is the BrE word for AmE (french) fries.

However, the BrE crisps = AmE chips equation is not as straightforward as it might at first seem. This is demonstrated to us by the (UK) Daily Mail's story about the bird:
The rest of the flock flap around, begging for titbits (=AmE tidbits) and diving for scraps.
Not this fellow. He simply pops to the shops.
And his tastes, it seems, are rather particular. It has to be tortilla chips. [...]
He is now so popular that customers have started paying for his chips.
Crunchy fried potato slices are always (potato) crisps in BrE, but Doritos and other (AmE) tortilla chips are not so straightforward. When taken collectively with the other (BrE) packets/(AmE) bags at the front of the (BrE) corner shop/(orig. AmE) convenience store in the video, the Doritos are crisps, but when referring to Doritos and the like on their own, BrE speakers often use the American import tortilla chips. This is doubly foreign, since not only does chip mean something different than in AmE, but in BrE tortilla more often (in my experience) refers to the Spanish egg-and-potato dish than to the Mexican flatbread. (The 2007 draft entry in the OED also informs us that use of just tortilla to mean 'tortilla chip' is 'chiefly' BrE, and that the term Spanish tortilla is also used for the frittata-like dish--from the quotations, it looks like the Spanish prefix is mostly AmE.)

Better Half and I have a favo(u)rite Mexican restaurant in Brighton, and when we order chips and salsa there (which BrE BH pronounces with a first syllable like Sal and I in my AmE way pronounce with a first syllable more like Saul), we have, more than once, been asked to clarify whether we mean tortilla chips or (BrE) chips/(AmE) fries...in spite of the fact that their own menu reserves the term chips for the tortilla kind and uses fries for the thicker/softer potato kind. Tortilla chips is the more common term in BrE, with 31,500 UK Google hits--but with 14,500 hits, tortilla crisps has a respectable presence.

Cultural side note number 1: Americans are often surprised by the size of crisp/chip packets/bags in the UK. The largest bags in the UK are probably the size of the smallest bag that's not meant for individual consumption in the US, and often at parties in the UK, the host will have opened several individual-size bags (which can be bought in variety packs) into several small bowls. In the US, the biggest bags are comparable to a pillow in size and at parties the chips/crisps are presented in large, deep bowls. This does not--oh no, it does not--mean that the British are unenthusiastic consumers of wafer-thin fried potatoes. They consume, on average 7.2 kg per person per year, as opposed to 4 pounds (1.8 kg) per typical American. I presume that the limits on bag size in the UK have something to do with the limits on supermarket shelf space and home storage space. Because there are no (orig. BrE slang) ginormous bags of crisps/chips in the UK, there's also no need for the chip clip, which Americans use to keep their chips/crisps crunchy between pantry-raids.

CSN 2: British crisp/chip flavo(u)rs are more popular (in relation to plain, salted) and more imaginative than American flavo(u)rs--which, when I was growing up (i.e. before the dawn of 'gourmet' potato chips/crisps), were limited to salted, unsalted and barbecue. Cheese and onion is the nation's favo(u)rite (editorial note: [orig. AmE] ick) and salt-and-vinegar (which was available in New England in my youth, then spread to other parts of the US) must be close to the top. Flavo(u)rs that involve meat (steak and onion, chicken and thyme, prawn [AmE shrimp] cocktail) seem very popular too--a trend that has reached its peak, or perhaps its nadir, in the current offering of Cajun Squirrel flavo(u)r. (orig. AmE) 'Fess up: who among you has tasted them?

An unpleasant side effect of CSN 1 and CSN 2 is that when one's host pours the contents of more than one little crisp/chip packet/bag into a larger bowl, chances are that they'll have mixed together two flavo(u)rs, only one of which will be gag-inducing.

CSN 3: Pringles are served unironically at parties in the UK.

P.S. FuelMyBlog recently saw fit to interview me on my blogging habits. Click on if you see fit to care!
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condiments

Oct 14, 2008
Steve Jones wrote to ask me a question--which was kind of confusing, as I know three Steve Joneses. Turns out he's none of them, but he still has a good point:

From an off topic post on a practice US nationality test on one of the web's leading technology sites is this statement.

-What condiment applies to French-fried potatoes?
-Vinegar... no, mayonnaise... no wait, it's that red stuff.

No credit for not being able to name the red stuff. Negative points for even thinking of the words vinegar or mayonnaise.

Now even in the sixty comments nobody mentioned salt and pepper which is what I would use. Is there a difference in the meaning of the word condiment between British and American English?
Better Half and I have visited this particular transatlantic chasm. I'm struggling to remember the details, but it involved him claiming to have put out condiments on the table, and me saying something like "You can't call it condiments when there's only a jar of mustard there", and him retorting that there was mustard and salt and pepper. At which point we began a particularly pointless argument about whether salt and pepper can be called condiments. It's at these points in a mixed marriage at which a spouse like me can do one of two things:
  1. Attribute his use of the word to his adorable Englishness.
  2. Assume he's a culinary cretin who just doesn't know the proper meaning of the word.
Then along comes Steve to save BH from fate (2). BH didn't even know that he has such a guardian angel.

To me, salt and pepper are seasonings but not condiments, and condiments are things that are usually wet and require a recipe to make. Let's compare some BrE and AmE dictionaries to see whether they differ on this point, starting with the British:
a substance such as salt, mustard, or pickle that is used to add flavour to food.
(Oxford Dictionary of English, 2nd edn)

Seasoning added to flavour foods, such as salt, or herbs and spices such as mustard, ginger, curry, pepper, etc. ...
(Dictionary of Food and Nutrition, Oxford University Press)

any seasoning for food, such as salt, pepper, sauces
(Collins on-line)
All of the British sources I checked explicitly mention salt and often pepper. And the American?
A substance, such as a relish, vinegar, or spice, used to flavor or complement food.
(American Heritage Dictionary, 4th edn)

something used to enhance the flavor of food ; especially : a pungent seasoning
(Merriam-Webster on-line)
While the AmE definitions could apply to salt and pepper, neither dictionary mentions them.

Searching online for the phrase "salt, pepper and condiments", I got 1,550 hits. Searching UK sites only (using Google.co.uk), there were four. So, it is looking like the urge to separate salt and pepper from condiments is not a particularly British urge.

Why is it this way? I don't know. I can't think of any seasoning-related behavio(u)r that would make salt/pepper more or less prominent in any group's collective mind. In fact, the only salt/pepper cross-cultural difference that I can think of has to do with the number of holes in the containers in which they're served. In the US, a (AmE) salt shaker has several holes, whereas the shaker for ground pepper has fewer holes. In the UK (and elsewhere) a salt-cellar (a term also found in AmE, but not as frequently; see the comments for corrections re this term) has one biggish hole and the (BrE) pepperpot has several smaller holes. Thus, those visiting one country from the other almost invariably put the wrong condiment/seasoning on their food on the first try. But in both countries, salt and pepper are expected to be found on a table and are provided on restaurant/cafe tables--except for those restaurants in which the waiter presents a huge pepper-dispensing phallus, generally after you've had the first bites of your food and when you're in the throes of a really interesting conversation, troubling you to ask "Fresh Ground Black Pepper, Miss?" (you can hear the capital letters there). Obviously, we mere consumers are not to be trusted with the Pepper God fetish. But that happens in both countries too.

There's a strange disagreement between the British and American dictionaries on the etymology. While Collins and Oxford give the Latin condire as meaning 'to pickle', AHD and M-W give it as 'to season'. You'd think it'd be the other way (a)round, given the interpretations of condiment in the two countries.
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stemware and other wares

Sep 23, 2008
My now-retired colleague Max has time to read novels. He not only has time to read them, he has time to note the Americanisms in them and send them to me. I have more than 20 years until retirement. Do you think it's too early to start counting the days?

Here's one of the passages he sent me from Anne Tyler's Back when we were grownups:
Alice Farmer washed stemware so silently and morosely that she might have been hung over, except that she didn't drink.
Max correctly surmised that AmE stemware means 'glasses with stems', and avers that BrE has no term for this collection of things. One would probably say wine glasses in most cases, but, of course, not all wine glasses have stems and not every stemmed glass is a wine glass--some are champagne flutes or brandy (AmE) snifters/(BrE) balloons. (You can debate whether these are 'wine glasses', but in my world, they don't count.)

This word had fallen onto my own 'to be blogged about' list back in July 2007, when Better Half and I did the legal deed and got an embarrassment of stemware. We'd actually asked for gifts to charity, but plenty of folks felt they couldn't not give us stuff, so we received five sets of wine and/or champagne glasses. We'd just got two boxes of champagne flutes for Christmas and a set of stemless red wine glasses as an engagement present. If only there were enough room in our (BrE) flat/(AmE) apartment to have a large enough party to use them all. Or, if only we had a working fireplace, so that we could make dramatic toasts and throw our glasses at the fire. But I'm getting away from my point, which was this: a friend was taking down the gifts and givers for our thank-you note list, and I'd call out "stemware from [insert your name here, if you gave it to us]" and half the room said "Whaaa?" (Incidentally, one set had no card with it. So, if you gave us wine glasses and never got a thank you, then I thank you now! We will use them all eventually, I'm sure, as we do tend to break them even without dramatic toasts.)

Stemware is but one of many -ware terms that Americans are fond of using. Another is silverware, which in AmE can apply to any of what BrE would call cutlery. In my AmE experience, the more common use of cutlery (not that it's a common word) is to refer to cutting instruments--e.g. knives and scissors (what was traditionally made by a cutler). (Both the 'cutting instruments' and 'knives, forks and spoons' meanings are included in American Heritage; strangely, the latter sense has not yet made it into the OED.) The bleaching of the meaning of silverware is evident from the fact that the phrase "plastic silverware" gets more than 39,000 Google hits. If one wants to talk about the silver silverware, you can leave off the -ware. Or, do as my mother does and say "(AmE) set the table with the real silver". Of course, the people selling you the stainless steel stuff would get into trouble if they called it silverware, so another term for this stuff in AmE is flatware.

Hardware, the pre-computer meaning (i.e. metal things), is a useful word in both BrE and AmE, but hardware store is originally AmE. The traditional BrE equivalent would be ironmonger('s shop), though these days one might also hear hardware shop. (Google tells me that hardwareshop is "Australia's premier online hardware and home improvement store".)

Some other -ware words that I thought might be AmE are not AmE according to the OED. But then the OED doesn't mark stemware as AmE, and I've yet to meet a BrE speaker who uses the term. So, whether or not words like tableware and stoneware and so forth are AmE, I get the feeling that AmE speakers are a bit happier using the -ware suffix than BrE speakers are. In fact, when I asked BH which -ware words he thought were particularly American, he said, "All of them." The one other 'originally AmE' one that I've found in the OED is barware. Are there more?
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crocks

Sep 12, 2007
JHM, American reader of the Financial Times (UK), sent this query in March. (Yes, I'm still on the March queries!)
...the usage that has caught my eye today was the use of the word 'crock.' Americans, if they are anything like me (not meaning to offend) will be uncomfortable using an unmodified 'crock.' 'crock-pots' are fine, as are earthen crocks et cetera, but a "crock of gold," as I read recently in a FT headline, or, worse "private equity is a crock of gold," from the article itself seems at best an oxymoron, and perhaps suggests gold of a less than aureate odour.

Is my mind in the gutter, or is the phrase 'crock of s***,' and its shortening to just plain 'crock' less common in the UK?
I suppose I should start out by pointing out that (BrE) crock of gold is not unmodified...it's got of gold telling you about that crock. Half the reason why crock of gold sounds odd to AmE ears is that the AmE phrase is pot of gold. So, BrE and AmE speakers have different ways of describing the container at the end of the rainbow.

The other half of the reason is that crock in AmE can mean 'foolish talk; nonsense' (American Heritage Dictionary, 4th ed.), which derives from its use in the phrase crock of shit, which means much the same thing. In fact, crock can also be used as a mass noun, in the same sorts of constructions as (bull)shit is used (emphasis added below):
Crocs? Just A Load of Crock --blog headline (after my own sartorial heart), on Oh for the love of me!

The repetitively, diluted story is full of crock with many implausible situations and it doesn't leave too much up to the imagination. [review of Jaws: The Revenge on IMDb]
One can also use a crock to mean 'a story full of nonsense', 'a scam' or (AmE) a load of baloney. For example, this Men's Health story ('Cure or Crock?') passes judg(e)ment about different therapies: 'when it's a cure' and 'when it's a crock'.

So, all this shittiness is originally AmE, but crock of shit is now well-known in BrE (1640 Google hits on .uk sites), and the briefer crock=shit seems to have made it too. In fact, the only Internet cases of stop talking crock, a logical step from the above 'shit' examples, are to be found on a UK student discussion forum (interestingly enough, discussing whether the word retarded can be used in a clinical setting--which we've touched on on this blog too).

BrE (and apparently AusE, from the internet examples) has its own crock, which comes from Scottish (so, historically unrelated to the above meanings), meaning 'a broken-down or worn-out person, animal or vehicle' and as a verb (transitive or intransitive) meaning 'to break down or collapse'. Many internet examples of this use have to do with racing horses:
"This has all the elements of a fairytale like that of Seabiscuit, who was a supposed crock who became a legend" [quote from a bookmaker in The Telegraph]
Finally, if I'm going to be complete (or at least as complete as I can be) about dialectal uses of crock, there's another meaning in New England AmE, 'soot' (etymology unknown).
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fools and cream

Jul 30, 2006
I'd told myself I was going to take a break from writing about food, but that decision seems to be in conflict with my determination to write about linguisticky things that come up in my day-to-day doings...and it seems like all I do is eat.

Better Half is mad for (AmE=crazy about) gooseberries, a fruit I'd never experienced in the US, though I did know that the kiwi (fruit; BrE) used to be called the Chinese gooseberry. Anyhow, this is the label on the punnet (BrE*) that he bought this week.


I said to him, "Sweetie, you don't have to buy things just because it says on the label that they're perfect for you."

Better Half was not amused. It is a trial to live with me, I must admit.

Gooseberry fool is a traditional British treat, which involves gooseberries (duh), sugar and lots and lots of cream. BH made some when his nan (=grandma) visited Friday, but in an attempt to make it less calorific, replaced some of the cream with yog(h)urt. (Myself, I think that yog(h)urt has its place, but that any excuse to eat cream should not be taken lightly.) Fools can be made with other fruits as well, but gooseberry fool is the king of fools.

Now, I have to give two links for recipes, suitable to each continent's measures and ingredients. For the American version, click here, for a British version, click here. Some recipes include custard in the fool, but that's newfangled tomfoolery.

If it's just about berries, sugar and cream, why do you need different recipes? Well, because cream just isn't the same in the two places. In the US, there are three (basic) types of cream: light cream, heavy cream and whipping cream, which I always thought was a con, because it doesn't seem to be terribly different from heavy cream. In the UK, on the other hand, there are single cream, double cream, whipping cream and clotted cream. Clotted cream has been subjected to heat and is very butter-like, and perfect for spreading on scones with a bit of strawberry jam. As for the first two, one might believe that these are easily translated. Single cream = light cream and double cream = heavy cream. Right?

Wrong!

...as I discovered when I first made my chocolate mousse recipe here. It called for heavy cream, so I bought some double cream. Some double cream is label(l)ed "suitable for spooning"--when you scoop a dollop onto your cake, it'll keep its shape. I made my mousse with non-spooning double cream, but it was still much heavier (48% butterfat) than a heavy cream (36-40%). The mousse was perfectly edible, but it was more like eating a truffle than a mousse. No one could finish their portion, except for BH's sister's better half, The Gardener. The man has the sweetest tooth (full of cavities) and the kind of metabolism that I mention in my prayers. Not only did he finish his own, he finished everyone else's plus the "safety serving" I'd held back in the fridge.

Single cream and light cream have around 18% butterfat. Whipping cream has 30-40%. So, if you have a US recipe that calls for heavy cream, use whipping cream if you're in the UK. North America also has half-and-half, which has 10-12% fat. I've seen it claimed that single cream and half-and-half are the same thing, but really you have to add a little milk to single cream to make it like half-and-half.

Cream is a more serious business in the UK because it is so central a part of pudding (AmE = dessert). Cream is poured over most puddings/desserts, including a cake, true puddings ("sweet dessert, usually containing flour or a cereal product, that has been boiled, steamed, or baked." --American Heritage Dictionary), apple crumble (AmE = apple crisp), or even fresh fruit salad (which, even though I am a great fan of cream, I find a little disgusting). For some desserts/puddings, one is offered warm, pourable custard as an alternative to cream. The only puddings/desserts that I can think of that one doesn't always get cream, custard or ice cream with are those that are already made of cream, custard or ice cream, like fools or trifle--a concoction of sponge cake, (BrE) jelly (AmE=gelatin, usually called by the brand name Jell-o), custard, sherry, cream, and jam. In the US, one might get whipped cream or ice cream with cake, pie or crumble/crisp, but not poured cream.

Another oddity in the gooseberry label: it says "ENGLISH MID SUMMER GOOSEBERRIES", but the county of origin (almost legible in the photo) is Perthshire--in Scotland. I fear for Waitrose (supermarket) if the Scottish nationalists pick up on this slight. (I could say something about the space in mid summer, but hyphenation will have to wait for another post.)

* A note on punnet. Historically, this word refers to a shallow basket for collecting fruit, but these days it's the (often plastic) container that soft fruits are sold in. In AmE, we tend to say a pint of strawberries, referring to the amount, rather than the container, whereas hereabouts one buys a punnet of strawberries. When I refer to the container itself, I'd probably say a pint box. If it were a bushel of strawberries, I'd probably call the container a crate, especially if it were wooden.
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bins

Jun 22, 2006
I was saying to my Swedish teacher yesterday (på svenska, klart) that I like the word duk ('cloth') because I can guess a lot of duk words: näsduk ('nose cloth' = 'handkerchief'), halsduk ('neck cloth' = 'scarf'), bordduk ('tablecloth'), handduk ('hand cloth' = 'towel'). Thinking about duk got me thinking about a similarly useful word in English, bin. The tricky part is figuring out in which things Americans call bins and which things the British call bins.

Bin on its own in BrE is usually short for rubbish bin--i.e. AmE trash/garbage can or waste basket. In these you put a bin liner, which in AmE is garbage/trash bag (or in some parts of the US: garbage sack). A wheelie bin is the kind with wheels that you put outside by the (US) curb/(UK) kerb. I know someone who takes part in wheelie bin protests in Brighton. I'm afraid to tell him that I'm pro-wheelie-bin. The bins are a lot less ugly than rubbish (US trash) strewn all over the pavement (US sidewalk) by seagulls. Big wheelie bins would be called dumpsters in the US, but so would the things that are called skips in Britain. (Click the links for pictures.)

In BrE, bread is stored (not thrown away) in a bread bin, which in AmE is bread box.

Another bin I see a lot in the UK, but haven't heard in the US (though maybe an oenophile will tell me it's used there too) is a wine bin, which is a stack of bottles of wine. This gives rise to the notion of a bin end, that is, the last bottles of a certain wine, which are offered at reduced price. One of the big British off-licence (AmE liquor store, and many regional variations on this) chains is called Oddbins.

Both countries have storage bins and recycling bins, but only Americans name a part of the fridge the vegetable bin. Some Americans call the same fridge part a crisper. While I have found vegetable bin in fridge specifications in the UK, I believe that it's US copy. The UK equivalents I've heard are vegetable drawer (also good in the US), vegetable tray and vegetable box.

So, the moral of the story is that bin is a very useful word, but not so useful that you can predict with confidence which things will be called bin in another English-speaking country and which things won't. Containers in general suffer a lot of transatlantic name shifting, but I'll write about pots and cartons and jugs some other time...

Getting back to the Swedish start of this entry, I ought to give a little credit where it's due. Part of the inspiration for this blog is a lovely blog on the expatriate experience called How to Learn Swedish in 1000 Difficult Lessons. (I found this by chance when I started learning Swedish, then by chance found out that I'm two degrees of separation from its author, Francis Strand, but I've never had any contact with him.) As the name of the blog suggests, it does have a linguistic perspective, with a Swedish word of the day relating to whatever was discussed.
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Abbr.

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