Separated by a Common Language

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.

On Fridays, I sit and work in a cafe with a little group of writing friends, and I've got(ten) into the habit of ordering the same thing for lunch each week (just because it makes calorie-counting easier). Giving me what I've ordered has, alas, not become the habit of the (AmE) waitstaff. So, when my special order was agreed-to but not delivered at a new cafe, I grumpily posted the following on Facebook:



To quote myself, from the previous toast post:

Now, I endeavo(u)r to maintain a descriptive rather than prescriptive attitude toward(s) language on this blog, but I have no hesitation in being prescriptive about toast.

That little Facebook post generated more than 40 comments and 2 additional Facebook posts that afternoon. Then I tweeted about it.  All of this was pretty catastrophic for my productivity that day. But, TOAST!

There are two cross-cultural differences that may have triggered my unsatisfactory lunch. The first is a fairly linguistic problem: the on.  The second is a culinary-cultural problem that is linguistic to the extent that it involves the meaning of sandwich.  And appended to that is the bacon sandwich problem.

Problem 1:  on 
The on problem is that I used an AmE meaning for on in my on toast. This usage would be recogni{s/z}ed by a lot of Brits from television, hearing people order a pastrami on rye or some such. (See my past discursion about semantic drift in the naming of pastrami sandwiches here. Note: I've never seen a sandwich on rye bread anywhere but on American television while in the UK.) But on is not what would be said in BrE, especially for toast, because this idiomatic use of on clashes with BrE use of on toast, as in scrambled egg on toast. There, the egg is put on a slice of toast*, but no sandwich is made. (Americans might call it an open-face(d) sandwich--on toast.)

Some overly pedantic British commenters at my FB/Twitter posts (you know who you are) insisted that I had asked for a bacon sandwich placed on top of a piece of toast.* I call them 'overly pedantic' because while I may not always get what I want when I place this order, no one has ever tried to give me a sandwich atop a piece of toast. It is a possible interpretation, but not one that any waiter would go for. To make it known that I wanted the sandwich bread to be toasted, my English friends tell me I should say with toast, but I fear that I might get a side order of toast in this case. I have since had success asking for (and receiving) my sandwich by saying "could the bread be toasted, please?"

If I had said I wanted a toasted bacon sandwich, I would have got(ten) another thing: cooked bacon put between bread and then heated in a (BrE) sandwich toaster/(AmE) [toasted] sandwich maker (or more recently: panini maker). At one of the cafes we work in, such sandwiches are pre-assembled and put in an opaque, label(l)ed bag, which one can select and then hand to the person at the counter, who toasts it for you. It's ok, but not as good as a bacon sandwich on/made with toast. This is my opinion. Or it may be a fact.

Problem 2: the sandwich problem
I've dealt with the sandwich problem before at the baked goods post. Let me just quote myself again:

As an American, I can make a sandwich using sliced bread, a roll, a bagel, whatever. In the UK, sandwiches are made with sliced bread, and anything else is called by the name of the bread it's in--for example, a ham and cheese baguette. A bacon roll is bacon inside a roll that's been sliced in half (usually with ketchup or brown sauce), and is a popular hangover treatment.

Add to the list of things Americans can make sandwiches with: toast. You might think that's the same thing as sliced bread. You might be wrong. (I love this old Calvin & Hobbes comic that recogni{s/z}es that it isn't.)  I have seen British sandwiches toasted (again: the old toastie post), but I can't recall seeing any made with toast. Lots of open-faced things on toast (eggs, sautéed mushrooms, [AmE] canned/[BrE] tinned spaghetti or beans, about which another post must be written), but not with another piece of bread on top.  Americans make lots of sandwiches with toast, particularly when breakfast foods are involved. I couldn't believe it the first time I saw Better Half make a fried egg sandwich with untoasted bread and ketchup.

Of course, when such disagreements occur, one is bound to hear an English person say 'but we invented the sandwich, so we get to say what it is'. I note/ask here (a) putting things between bread was happening a long time before the 4th Earl of Sandwich had the thing named after him, (b) who is this we who invented [or named] sandwiches? You weren't there. The world of foodstuffs-between-bread has changed between the 18th century and now, and you weren't even around for most of that. It's like when football fans (of either type) say "we won!" No, you didn't. You watched someone else win. You may have enjoyed it, but you didn't do it. But there is no doubt that the English are serious about sandwiches. Here's one of three sandwich-filled fridges in a shop in Brighton station. My American food sensibilities generally keep me from buying any of them.




One of my English FB friends responded to my desire for a bacon sandwich on toast with "No such thing. A sandwich is a sandwich, on toast is on toast." To which some Americans replied "but a club sandwich is always on toast". I'm not sure that's always absolutely true (but Wikipedia seems to agree with them), but it is typical. And it's something that's escaped the attention of some dictionary-writers, including the OED:



Problem 2': the bacon butty problem
The other thing that Americans said was: "a BLT is always best on toast". So here is the crux of our problem. Not only do we have different sandwich cultures. We have very specific different bacon sandwich cultures.

To Americans, the prototypical bacon sandwich is the BLT (or bacon lettuce and tomato sandwich).  It's usually made with mayonnaise and the bread is usually toasted. Like so:



To the English, the prototypical bacon sandwich  is the bacon butty aka bacon sarnie.  Just bacon and optionally ketchup or brown sauce on (usually) buttered, untoasted bread (supposedly brown sauce is the more northern way to have it, but most people I know down south prefer it that way too, as do I). (The Wikipedia entry for this is pretty [BrE] rubbish. C'mon UK Wikipedians! Priorities!) This (orig. AmE in this sense) guy took this photo to celebrate his Father's Day breakfast:





And this picture looks just like what I get in the cafes, but they give me much less bacon (which is good for the calorie-counting, not so good for the sandwich). I must note here that in both the non-toasting cafes, the thing on the menu was bacon butty.  So my whole trying-to-get-toast thing was probably doomed from the start.

   


* According to GloWBE, slice of toast is much more common in BrE (63 instances) than in AmE (8), but both can have a piece of toast. The differences are not so clear if one looks at piece/slice of bread.

P.S. [6 June 2014] I forgot about rounds! In BrE, people talk about rounds of toast and rounds of sandwiches.  I always find this confusing. Here's the Oxford Advanced Learners Dictionary definition:

8 (British English) a whole slice of bread; sandwiches made from two whole slices of bread

• Who's for another round of toast?
•  two rounds of beef sandwiches

So, if it's toast, it's one slice of bread. But if it's a sandwich it's two. If it's cheese on toast, it's one. If it's a cheese toastie, it's two. Got to get that into my head. Except that I just ordered what is described on the menu at this café as "Toast and jam - a round of white or multi-cereal bread..." And I got two slices.  No wonder I get confused. 

And why rounds of sandwiches? Is there any difference in meaning between two beef sandwiches and two rounds of beef sandwiches?  Answers in a comment, please!








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Until I get my act together and revamp the blog to have this info in a margin, I'm going to continue to commit acts of shameless self-promotion at the ends of posts.

Upcoming talks:

• British & American Englishes: fact versus convenient fiction  
• 11 June: English Language conference for A-level teachers, Sussex University (free!)
• 'The most acceptable hypocrisy'?  Polite words in the UK and US. 
• 19 June: The Bedford Culture Club (which is not in Bedford, but in Horsham) (£10) 
•  British and American Englishes: facts and fictions
• 14 August: UCL Summer Course in English Phonetics (for learners of English, requires registration on the whole two-week course)

And I'm halfway through my year of providing mini-essays on British idioms to Focus (UK) magazine, if you're interested.

The 4th of July is nearly here, and in America that means fireworks and barbecues. (In England, it means I'll be giving my talk 'How America Saved the English Language' at the Skeptics in the Pub at Tunbridge Wells. Hope I'll meet some readers there. And that no one will throw things at me.)

The old standbys of American barbecues are hot dogs and hamburgers. I've written a bit about hot dogs before, when I was wondering whether a UK company had misunderstood the term red hot. But the (orig. AmE) term hot dog itself is used rather differently in the US and UK, as my sad tale will reveal. A Californian-in-the-UK friend and I took our kids to an event in a local arts complex. There was the option to bring a picnic lunch, but we'd seen it advertised that they were also serving hot dogs. Get lost, picnic lunches! We're having hot dogs! We ordered some with 'Back to the Old Skool' (their words/spelling) toppings: ketchup and yellow (a.k.a. American) mustard. What we received was this thing-in-a-roll.


I believe (but I may be wrong) it was a Cumberland sausage. The roll was chewy and baguette-like. It also took forever to arrive, so we were already grumpy, and then we were disappointed, for this is no hot dog, from an American point of view.

We can see hints of why we were disappointed if we compare British and American dictionary definitions of hot dog.

The American Heritage Dictionary says:

1. A frankfurter, especially one served hot in a long soft roll. Also called red-hot.

The Oxford English Dictionary says:

 1. orig. U.S. A hot sausage served in a long soft roll

See what's going on there? For Americans, a hot dog is a particular type of sausage. It's typically served in a long, soft roll, but that's how it's served, not what it is. What it is is a type of sausage. For the British, hot dog is a way of serving a sausage. It is essentially (in the American use of this word), a type of sandwich, not a type of sausage.

The same kind of thing happens with (orig. AmE) burgers. The British focus on the bread: a burger is a cooked thing served in a round bun (but they'd be more likely to call it a roll--see the old baked goods post). So, order a chicken burger at Nando's or Gourmet Burger Kitchen, and you'll get what Americans would call a chicken breast sandwich. For Americans, a burger is a (chiefly AmE) patty made of (AmE) ground/(BrE) minced meat, so we can be heard to express surprise when the chicken burgers we order in the UK are chicken breasts. (Not necessarily disappointed, but surprised. One doesn't hear chicken burger that much in the US, but turkey burger is fairly common--and always ground/minced.)

[My colleague Lynne C's first comment here says what I should have. BrE uses beefburger for the patty. To my American ear, that always sounds redundant. And kind of unconvincing. If you have to tell me it's beef, should I trust the burger? In the wake of the horse meat scandal, maybe not!]

In fact the 'burger' is so much associated with the meat that (orig. AmE) hamburger can also be used in AmE to refer to ground/minced beef even before it's cooked. Hence Hamburger Helper, and its 'Add hamburger' in the top right corner of the package. Here hamburger is a mass noun, not a countable patty.



In my part of the US (at least) hamburger is often shortened to hamburg (in either the 'ground meat' or 'ground-meat sandwich' meanings), as evidenced by the photo below, taken a couple of years ago in Sodus Point, NY. (Salt potatoes, for the unfortunate uninitiated, are an upstate New York treat.)



I will be missing all this on the 4th of July, but the kind people at Tunbridge Wells Skeptics have promised cake. Independence Day is a birthday of sorts, I suppose.

In other news:

• I'm interviewed about bloggy things in the Chicago Manual of Style's online 'Shop Talk' feature this month.
• More 'How America Saved The English Language' talks are booked. If you're near any of these places, I hope we might get the chance to say 'hello':
• 2 September: Ealing Skeptics in the Pub
• 8 September: Ashford at the Phoenix pub (part of Kent Skeptics in the Pub Roadshow)
• 18 December: Eastbourne Skeptics in the Pub 
• I'm also pencil(l)ed-in as a speaker at the Brighton Catalyst Club in October (2nd Thursday of the month). You can expect linguistics, but possibly not an AmE/BrE focus. (We shall see...) 

Postscript (5 July 2013): Before the talk in Tunbridge Wells, I met a friend for dinner in The Wells Kitchen (where the talk would later happen), and thought it rather apt to find 'cajun chicken burger' on the menu: 
We had decided to have burgers as a nod to the 4th of July, and my friend was torn about having the chicken one, since she knew it was not American to call it a 'chicken burger'. (It was indeed a breast fil(l)et--I'd put away the phone/camera for the meal, which I only half regret.) But since it was 'Cajun' we agreed it was 'American enough'. All of these had cheese on them, by the way, but none are called 'cheeseburgers'. There's a US/UK cheeseburger difference to mention here, though: in the UK, the cheese is often not melted on a burger. In fact, at one place I go, they serve the burger on one half of the bun/roll, and the other half has all the extras stacked on it, including cold cheddar. In the US, not every place would put the cheese on the burger while it was cooking, but at least it will have been put right on after cooking, so that it melts a bit.


I had the 'steak burger', although I'm supposed to be reducing my beef intake for environmental reasons, and I wish to report: it was one of the best seasoned burgers I can remember having. Thanks, Wells Kitchen!

Postscript (30 July 2013): It seems I can't leave this post alone. I thought of it again when wandering through Poundland (one of the UK equivalents of a US 'dollar store') and spotting this evidence of UK use of hot dog for the sausage without the bun:
Americans are often surprised by the hot dogs in jars or (orig. AmE) cans/(BrE) tins in the UK, but here they are. Even more fun is to see this brand's "American" range. Now, in AmE I might call these 'little hot dogs', but I'm more likely to call them cocktail franks or cocktail wieners.

Two matters for this belated blog post:  Words of the Year nominations and the Untranslatables Month summary.

WotY Nominations
Long-term readers will know that we have (at least) two Words of the Year here at SbaCL, and nominations are open for both categories as of now:

1. Best AmE-to-BrE import
2. Best BrE-to-AmE import

The word doesn’t have to have been imported into the other dialect in 2012, but it should have come into its own in some way in the (popular culture of the) other dialect this year. I retain the editor's privilege of giving other random awards on a whim.

Please nominate your favo(u)rites and give arguments for their WotY-worthiness in the comments to this post. It might be helpful to see my reasoning on why past words were WotY worthy and other nominations weren't. Click on the WotY tag in order to visit times gone by.

Vote early and often! I plan to announce the winners in the week before Christmas.


Untranslatables II
Last year, as a birthday treat to myself, I declared October to be Untranslatables Month, which meant that I tweeted an expression that was unique to one dialect or another, in that its meaning was not captured by an expression in the other dialect. This year, I did it again, but made the job easier on myself by deciding not to tweet on weekends. Here's a summary of the 'untranslatables' I tweeted. In some cases, you can follow links to places where I (or someone) have discussed them in more detail.

• BrE lie-in (noun). The act of staying in bed later in the morning than usual. Sleeping not required, but lazing is. Example: 'The family was away, so I had a lie-in on Saturday as an early birthday treat.'  (AmE & BrE both have sleeping in for when one sleeps late.)

• AmE cater-corner, kitty-corner, catty-corner (regional variations), adj & adv, meaning 'diagonally opposite to'. Example: 'I live kitty-corner to the bordello'.

•  BrE builder's tea. Very strong (hot, of course), basic (i.e. not a special cultivar/flavo[u]r) tea with milk and lots of sugar. The 'lots of sugar' part is in most definitions for it, but some of my correspondents don't consider 'sweet' to be a necessary feature.

• AmE Nielsen rating. The television rating system that determines advertising rates, used figuratively as a measure of popularity. Example: 'When you give babies a choice of what to listen to, a kind of baby Nielsen rating, they choose to listen to mothers talking to infants' (from The Scientist in the Crib).

• BrE It's not cricket. 'It shouldn't happen because it's not fair/proper'. Occasionally heard in AmE too.

• AmE poster child. Figuratively, an emblematic case of something, esp. a cause. Originally a child on posters promoting a charity. This one has come into BrE--as untranslatables often do (because they're useful). In the US, it's especially associated w/the (US) Muscular Dystrophy Association, which is also responsible for the US's longest-running charity telethon. It's interesting how different diseases are 'big' in terms of fundraising in different countries...

When people ask me what I like about living in England, I have usually said (in this order):

1. the National Health Service
2. the trains
3. hearing about people's hobbies

Now, I know that 1 & 2 are not the best of their kind in the world, but you have to consider where I come from. Regarding (1), the NHS saved my life and made sure my child was delivered safely and never asked me to open my purse. I will be a fan for life.  On (2), in my last US town, the train came twice a week (and even then, it came several towns away). Now I don't own a car, I take the train every day, and I never want to go back to car-ownership again. But the magic is wearing off for (3). I was fascinated by hobbies that were new to me when I first came (Morris dancing, lawn bowls, trainspotting), but they are old to me now--and there are just as many interesting hobbies in the US (and, indeed, a lot of trainspotting).  So, I need a new number 3. And it's so obvious what it should be: yog(h)urt.

( /ˈjɒɡət/ , older /ˈjəʊɡʊət/ )

This is to say: a frequent, modern British pronunciation of the word has a first syllable that rhymes with dog (in the same dialect, at least; the [ɒ] vowel of British Received Pronunciation (RP) does not really exist in American English). The older pronunciation there shows the RP version of the /o/ vowel.  The American version of that vowel is closer to /o/, but tends to be lengthened with an off-glide.  If all of this is gibberish to you, then listen to the GOAL-vowel recordings for the [əʊ] sound and the LOT-vowel recording for the /ɒ/  at the British Library's very helpful guide to RP vowels.

Q: What is the difference between European and American yogurt?
A: Indeed there is a difference. The difference is based on the dry matter and the ingredients. For European yogurts, there are actually two main types. Classical European yogurt, from the culture side, contains only two strains (of bacterial cultures), while mild European yogurt also contains other lactobacillus cultures such as acidophilus.
The difference between European and American yogurt starts exclusively with the selection of the starter cultures and continues with some technical or process development, e.g., homogenizing heat treatment, etc. There is also a big difference in the use of stabilizing ingredients and sweeteners. European yogurts use little of either of these, whereas American yogurts tend to be very sweet and contain a variety of stabilizers, European yogurts rely more on cultures and process for stabilization.

I've been unwell (which is a very BrE way to put it, see this old guest post) a lot this winter, which seems to be the price one pays for procreating. They say that minor illnesses are good for developing children's immune systems, so I try not to resent the germs that infect poor little Grover. But I supposedly have a developed immune system. Shouldn't I be immune to some of these preschool bugs?  At least our norovirus kept us away from the preschool this week, when Erythema infectiosum has been going around. Or, as the note to parents said, slapped-cheek disease. Never heard of it? Neither had I. A little research showed that the more common nickname for it in AmE is fifth disease. That didn't really help either.  All in all, it sounds like a fairly pathetic entry into the childhood illnesses roster. (The child illustrating the infection's Wikipedia page looks like he's having a pretty good time with it!)

Before the stomach bug, it was a bad cold that had downed Grover and me. Both since my last blog post. (Better Half stays curiously well. Maybe I don't have a British-enough immune system.) Pity us!

In fact, you should pity any expat or immigrant with a minor ailment (or [BrE] the dreaded lurgy), because the one thing you want when you're feeling (chiefly BrE) grotty is the comforts of childhood--which are thin on the ground when one is separated from one's childhood by miles, oceans and passport controls, not to mention the decades. When I'm ill, I want two things, which, in my home culture, are known to have magical-medicinal properties: cold, flat ginger ale and chicken soup.

The ginger ale can be achieved. Saint Better Half only had to go to three shops before finding some.  Here, it goes by the BrE name American ginger ale, which I find amusing because (a) where I come from, we think of it as Canadian, (b) I can see no other kind of ginger ale for sale, so why do they need the adjective? One can only guess that it's to distinguish it from ginger beer, a much spicier drink, which is far more common in the UK than ginger ale (which in the UK is thought of as a mixer and not a drink in its own right). I can feel a tangent coming on. Whoops, here we go... Ginger ale consumption in the US is fairly region-specific. I come from the kind of place (the northeast) where it's a drink that you can buy cold in a single-serving bottle from a (orig. AmE) convenience store/(BrE) corner shop, but this isn't true throughout the US. And if there is a down-home 'American' ginger ale, then it's not the stuff that's used as a mixer. The Canadian mixer type is 'pale, dry' ginger ale (like this Schweppes or Canada Dry). But there is also 'golden' ginger ale, which is darker, heavier and gingerier (more like a traditional ginger beer). This is rarer in the US and even more regional. You'll know if you're in one of the regions for it if the names Vernor's or Blenheim mean anything to you (or a few others...see Wikipedia).  At any rate, it's the dry stuff that one wants if one's had a (more BrE than AmE) tummy bug. Because ginger is good for nausea, you know. It should have lots of ice, so that it gets watery and flat and rehydrates you without causing any more gastrointestinal upset.  But I live in England with a man for whom ice trays are one of those mysterious plastic things that come with a fridge yet have no clear connection to it, so I water mine down with water straight from the (BrE) tap/(AmE) faucet. Hey, I'm not well. I'm desperate.

Hm, over 600 words and I haven't even started to get to the point of this post. A record? Probably not.

The point is the soup.

See, we Americans know that chicken soup is the cure for the common cold. And, when you're recovering from a stomach virus, a nice chicken soup is a good second foray (after toast) back into the land of the digesting.  But, of course, you can't make it yourself. You're sick, after all. Stay in bed. And who wants to cook a whole chicken when no one feels much like eating? This is what the (orig. AmE) can-opener was invented for.  

It is perfectly possible to find 'chicken soup' in the UK. The problem is finding the kind that is good for a cold. Send your English (and vegetarian) husband out in the rain to buy a (AmE) can/(BrE) tin, and he will come home with five kinds of wrong before you send him out again whispering cock-a-leekie to himself.  The tins/cans of wrong will include various cream-based, coconut-based, curry-based concoctions--not what an ailing American soul needs.

The problem, I have come to understand, is prototypes.

So here comes the linguistics. Soup in either British or American English will include puréed and strained things like tomato soup, things with lots of cream in them, broths like the cock-a-leekie to the right, with pieces of meat and vegetable. All these things come within the boundaries of the category 'soup' in English. But categories have more than boundaries (and those boundaries are often 'fuzzy'. Yes, that's the technical term). Categories, as represented in our minds, also have peaks...or cent{er/re}s...or cent{er/re}s that are peaks. Pick a metaphor that works for you.  That cent(e)ry peak or peaky cent{er/re} is known as the prototype of the category, and a particular thing (like cock-a-leekie) is deemed to be part of a category (like SOUP) if it is close enough to/has enough in common with the prototype.  To quote a fine reference book on the matter:

According to one view, a prototype is a cluster of properties that represent what members of the category are like on average (e.g. for the category BIRD, the prototype would consist of properties such as ‘lays eggs’, ‘has a beak’, ‘has wings’, ‘has feathers’, ‘can fly’, ‘chirps’, ‘builds nests’ etc.).  Category members may share these properties to varying degrees—hence the properties are not necessary and sufficient as in the classical model, but instead family resemblances.  In the alternative approach, the mental representation of a concept takes the form of a specific, ideal category member (or members), which acts as the prototype (e.g. for BIRD, the prototype might be a representation of a specific robin or sparrow).

In other words, when deciding whether or not something belongs to the BIRD category, one measures its birdiness against some (possibly very abstract) notion of an ideal bird.  Now, it's reasonable to believe that there might be some room for dialectal variation in what the prototype of a particular category is. But we have to be careful here--it's not just a matter of what is more frequent locally that determines what the prototype is.  Chickens and ducks might be the most common birds down on the farm, yet the farmer will not treat them as if they are the prototype against which 'birdiness' should be judged--that hono(u)r stays with the birds that (BrE) tick/(AmE) check more of the 'bird' boxes like 'can fly' and 'chirps'.

As far as I know, not much work has been done on regional variation in prototypes. The only example I can think of is a small study by Willett Kempton (reported in John Taylor's Linguistic Categorization) on Texan versus British concepts of BOOT, showing that even though both groups considered the same range of things to be boots, there was variation in their ideas of what constituted a central member of the BOOT category, with the Texan prototype extending further above the ankle than the British one.

Though I've not done the psychological tests that would tell us for sure, I'm pretty sure that the American SOUP prototype is along the lines of this:

a warm broth with pieces of meat, vegetables, and/or starchy things (e.g. noodles, barley, rice, matzo balls) in it

And the English one is more along the lines of this:

a warm, savo(u)ry food made from vegetables and possibly meat that have been well-cooked and liquidi{s/z}ed

 These are not the definitions of soup, but the core exemplars of what belongs to the SOUP category, from which the 'soupiness' of other foods is measured. So, each culture has soups that don't conform to these ideals, but they nevertheless have enough in common with them (e.g. being liquid, considered food rather than drink, containing vegetables) to also be called soup.  The differences in the prototypes might have some effects on the boundaries of the category. So, for instance, since the English prototype has more emphasis on liquidi{s/z}ation, you'd expect the extension of the word soup to tolerate less in the way of (orig. AmE) chunky pieces than the AmE use of the word, which is stemming from a prototype that likes pieces and therefore will tolerate bigger ones (see point 3 below).

My experiential evidence for the differences in prototype are as follows:

1. American dictionaries (American Heritage, Merriam-Webster) explicitly mention the likelihood of solid pieces of food in soup, while British ones (Collins, Oxford) don't.
2. The soup of the day in English restaurants is very often a puree. In US restaurants, that's much more rare--the people want stuff in their soup.
3. Some of the things I have made and called 'soup' have been met with a puzzled "that's more of a stew, isn't it?" from the Englishpeople I've served it to.
4. Some of the most common soups in England are generally smooth: leek and potato, tomato (often 'tomato and basil', which to me is like eating pasta sauce with a spoon), carrot and coriander. Whereas American soups are often full of solid things: chicken noodle, beef and barley, vegetable (which brings us to...)
5. Order 'vegetable soup' in England and it will almost certainly be smooth. Order it in the US and it will almost certainly be a broth with diced vegetables. 

But this could be more rigorously tested, so I mention here that dialectal differences in prototypes might be an interesting area for a student dissertation project to cover.  (Are any of our second years reading this?)

Two more things to cover before I go. (I must be feeling better...I haven't collapsed in a heap yet.)

First, notice that I've been saying 'English' rather than 'British' when talking about the prototype differences. The two most famous Scottish soups, cock-a-leekie and Scotch broth, are broths with (more BrE) bits in them, so the prototype might be different up there.

Which brings us to broth. It's a word found in both AmE and BrE, but in AmE it basically means BrE (but also AmE) stock--that is, a liquid made by cooking things in water, then straining the things out. In BrE, it can be used to mean a stock with stuff in it (hence Scotch broth).  So, when I've expressed my longing for a more American-style soup to an Englishperson, I've been told "oh, you mean a broth". But AmE also has bouillon, which is again broth, but I'd call it bouillon if I were drinking it out of a mug (as I used to have to do in the days when I had to go on clear liquid diets a lot. I'm not the healthiest character), especially if I'd made it with a (AmE) bouillon cube (or powder), which in BrE would be a stock cube (or, more colloquially, an Oxo cube--the dominant brand).

I'm going to stop there and go to bed, trying not to think about how much easier my life would be if I could write this many words in grant proposals in an evening.  That way lies insomnia.

P.S. [Jan 2024]  Here's another American take on stock v broth, which doesn't work so well in BrE. From All Recipes: Soups and Stews magazine.

Here's a recipe

Between (US) Thanksgiving and Christmas seems like a good time for addressing the AmE use of the word dressing versus general-English stuffing.  I seem to have three requests for coverage of this. One from a Twitterer who will have to remain anonymous, as I can't find the original tweet (despite spending the entirety of QI XL trying), former-student-now-successful-speech-therapist Jodie, and mostlyharmless in Canada.

Let's start with stuffing because it's simple -- it means pretty much the same thing in BrE and AmE--a mixture of something bready and some flavo(u)rful things, stuffed into and cooked in another food, especially poultry.

Now, dressing is also general English in that it means generally what 'dresses' a food. Here's what the OED has to say:

The seasoning substance used in cooking; stuffing; the sauce, etc., used in preparing a dish, a salad, etc.

So, from this sense we get salad dressing (a general term used in both countries...but the specifics probably deserve their own post. In the meantime, some of it is covered in this old post and especially its comments). But in AmE (and according to mostlyharmless, CanE), dressing can be used specifically to mean 'stuffing'. Many of us have both stuffing and dressing in our vocabularies, which belies the claim that some dialects say one and some the other.  The Corpus of Contemporary American English has nine instances of turkey stuffing and three of turkey dressing, all from national publications.

Some people make a distinction between stuffing and dressing, with stuffing being what is stuffed into the bird (or whatever) and dressing being the same material, but cooked separately.  I've been known to make that distinction myself, but I note that the most famous US for a non-stuffed version of this foodstuff is called Stove Top Stuffing.  And there are plenty of (North American) people who stuff dressing into turkeys--I suspect that the stuffed-stuffing/non-stuffed-dressing distinction has come about because people found themselves with two words for the same thing and had the natural desire to find a distinction. As Alan Cruse once wrote, "natural languages abhor absolute synonyms just as nature abhors a vacuum".