Showing posts with label food/cooking. Show all posts
Showing posts with label food/cooking. Show all posts

British words (most) Americans don't know

This is part 2 of an examination of the words that were very country-specific in Brysbaert et al. (2019)'s study of vocabulary prevalence. For more detail on the study, please see part 1, on American words Britons don't tend to know. This half-table shows the words that British survey respondents tended to know and American ones didn't:

All of the terms will be discussed below, but not necessarily in the order given in the table. Instead, I'll group similar cases together. The unknown items from AmE were overrun with food words—that's less true here, though there are some.

Stationery items

The first two items are generici{s/z}ed brand names for office supplies. Tippex is correction fluid, known in AmE by brand names Wite-Out and Liquid Paper. Tippex is used as both noun (for the fluid) and as a verb for the action of covering things over—literally with correction fluid or figuratively. Here are a few examples from the GloWBE corpus that show some range:

  • Her contact details had been TippExed over a number of times. 
  • make-up, hair extensions, fake tan and tippexed teeth
  • But one series of game Tippexed over the old rules   

Biro is an old trade name for a ball-point pen, based on the name of the inventor László Bíró. The first syllable is pronounced like "buy" (not "bee").

Amusements

Pic from here
A tombola is a kind of raffle, where numbers are pulled out of a revolving drum-type container, and also a name for that container. The game is often found at school fairs, (BrE) village fetes, etc. The OED tells us tombola comes to English "partly from French, partly from Italian", which might mean the French got the game from Italy. The Italian game seems more like bingo. While bingo is called bingo in BrE, you might use a tombola (the drum-thing) for playing it, so it's not surprising that tombola was adopted as the name of a UK-based online bingo company.

Dodgems (or dodg'ems) are (orig. AmE) bumper cars. The BrE has the look of a brand name turned to a generic, though it's unclear to me if that name was ever trademarked. The cars were first called dodgems by their inventors, the Stoeher brothers of Massachusetts. This isn't the first time we've seen an American product name become the generic name for the product type in BrE—but I'll let you sort through the trade names posts for others.

Abseil might not quite belong in the amusement category, as it seems more like hard work, but let's put it here. It's a verb from German for a means of descending a mountain (etc.) using a rope affixed on a higher point. Americans use the French word for the same thing: rappel. The idea comes from the Alps, where both German and French are to be found, so it looks like Americans and Brits might go to different areas of the mountain range. (This is a counterexample to my usual claim that the English will take any opportunity to use a French word.)

Food

Chipolata is a kind of small sausage. They've been mentioned already at the pigs in blankets post. The name comes from French, which got it from the Italian name for an onion dish.

Plaice is a kind of flatfish that's common at British fish-and-chip shops. The OED says "European flatfish of shallow seas, Pleuronectes platessa (family Pleuronectidae)", but some other fish (esp. outside the UK) are sometimes called plaice. The name came from French long ago. It shows up in *many* punny shop names. 

Korma is a type of very mild curry typically made with a yog(h)urt-based sauce. BrE speakers generally have large vocabularies of the types of curry that are popular at UK Indian take-aways and restaurants, which often have menus with headings based on the curry type, like this at the right. It (orig. BrE) flummoxed me at first when English friends invited me over for a take-away and I was expected to already know this vocabulary and be able tell them what I'd like without reading the fine-print descriptions of the curry ingredients. The OED tells us korma comes from an Urdu word for 'cooked meat', which itself derives from a Turkish word.

Escalope takes us back to French, and the French influence on UK menus. OED defines it as "Thin slices of boneless meat (occasionally of fish), prepared in various ways; esp. a special cut of veal taken from the leg." It's found in menu phrases like veal escalope or an escalope of chicken.
P.S. Thanks to Cathy in the comments we have an AmE equivalent for this, the Italian scallopini. Another case (like courgette/zucchini) of a French-derived food word in BrE and an Italian one in AmE. (The Prodigal Tongue covers this a bit more.)

 

Slang

Yob is an example of back slang. It's the word boy backwards, and it's used particularly for young men/boys who engage in anti-social behavio(u)r. Hooligans, etc.

Naff is a word that's hard to translate exactly, which is why it has been one of my 'untranslatables' in the past. It's an adjective that refers to a certain kind of 'uncool', or as Jonathon Green defines it: "in poor taste, unappealing, unfashionable, bad" and more recently it's also meant "second-rate, workaday".  I've seen Americans get this word very wrong, so best not to attempt it until you've been in the UK for a some time. Some Brits will tell you it stands for 'not available for f***ing', but, as with almost all such acronymic slang tales, that is almost certainly false. Green's Dictionary of Slang gives this for etymology:

[? north. dial. naffhead, naffin, naffy, a simpleton; a blockhead; an idiot or niffy-naffy, inconsequential, stupid or Scot. nyaff, a term of contempt for any unpleasant or objectionable person; however note Polari etymologist WS Wilcox in a letter 25/11/99: ‘I have long believed that naff may well derive from Romany naflo, a form of nasvalo – no good, broken, useless. Since several other Parlary words derive from Romany this is not impossible’; in this context note also 16C Ital. gnaffa, a despicable person]

Brolly isn't in the same slang league as the previous examples. It's a kind of (orig. AmE) cutesie way of referring to an umbrella. As I discuss in some detail in The Prodigal Tongue, this is what BrE speakers say instead of (AmE) bumbershoot, an Americanism that Americans often erroneously believe to be British. That bit of my book is excerpted at Humanities magazine. Have a read and if you like it, maybe buy or borrow the book? (Please?)

Bolshy is an adjective derived from bolshevik, and as such it originally meant 'left-wing, Communist', but these days it's more often used to mean 'uncooperative, obstructive, subversive' (thanks again Mr Green) or 'Left-wing; uncooperative, recalcitrant' (OED). Don't get bolshy in the comments, OK? 

The rest

The other items on the list are just too miscellaneous to fit together under meaningful subheadings.

Gazump (and its sister gazunder) have been treated in an Untranslatables post already, so you can read about it there. It's about underhanded (BrE) property/(AmE) real-estate -buying behavio(u)r.

Kerbside is just (AmE) curbside in BrE spelling. Here's the old post about curb/kerb

Judder is an onomatopoetic verb. Like shudder, but used more often of mechanical things, like engines that aren't working well. Here's an example from the GloWBE corpus: "the bus juddered over potholes".  The OED's first citations of it are in the 1930s, so it came into English long after AmE & BrE separated.

Chiropody is used as AmE (and more and more BrE) would use podiatry, though some specialists try to force a difference in meaning between the two (see this, for example). You'll find other sites telling you there is no difference, and that, for the most part is true. The word podiatry was coined in the US and there covered the same things that chiropody covered in the UK. Chiropody comes from the Greek for 'hands' and 'feet', and you can see the similarity with chiropractor, who uses their hands to treat people. What's a bit funny about chiropody/chiropodist is that the pronunciation is all over the place. Some use the /k/ sound for the ch, following the Greek etymology. That's how dictionaries tend to show it. Others use a 'sh' sound as if it comes from French. You can hear both on YouGlish.

Quango stands for 'quasi-autonomous non-governmental organi{s/z}ation'. I remember learning about non-governmental organi{s/z}ations, or NGOs, when I lived in South Africa in the 90s. Apparently NGO has taken off as a term in the US in the meantime (see comments), but not quango. A quango is an NGO that gets public funds to do something that the government wants and maybe has government participants. Google says the word quango is 'derogatory', but I think that depends a bit on your political persuasion. Here's a BBC fact sheet on quangos.

A pelmet is a decorative window-covering that doesn't cover a window—it covers the top of the window and maybe the curtain rail. It can be a little curtain or a kind of box or board. Here's a selection of those that come up on a Google Image search:


The curtainy type of pelmet would be called a valance in AmE—which we've seen before because it has a bed-related use in BrE. I honestly do not know what the boxy things would be called in AmE. I've never had one in an AmE house, and my efforts to find them on US websites have not (orig. AmE) panned out. If you have the answer, say so in the comments and I'll update this bit.

P.S. Thank you commenters! Grapeson offers cornice as an AmE possibility. Usually (and in BrE too) this is a thing at the joint of the wall and the ceiling (often decorative). But Wikipedia has a little section on 'Cornice as window treatment' that confirms this usage. Then Diane Benjamin offers box valance as an AmE alternative. The Shade Store says this:

The primary difference between a curtain valance and a cornice is that valances are made out of drapery or fabric, while cornices are typically made out of wood.

Thanks to the commenters for helping out!


Finally, chaffinch is a bird species (which didn't come up in the recent bird posts). The Wikipedia map to the right makes it easy to see why Americans didn't recogni{s/z}e the word (the green areas are where chaffinches typically live). Wikipedia does say "It occasionally strays to eastern North America, although some sightings may be escapees."



So, that's that! Words that most British folk know and most Americans don't. If only I'd had Brysbaert et al.'s list when I was trying to make very difficult AmE/BrE quizzes.


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American words (most) British folk don't know

Some years ago a survey went (a)round from the University of Ghent on English vocabulary knowledge. I recall doing the survey and I believe I shared it on social media. Perhaps you did it too. Last week I read the published results: Word prevalence norms for 62,000 English lemmas by Marc Brysbaert and colleagues.


The point of the research was to establish how well known various words are in order to help psychologists (etc.) choose words for experiments. I was pleased to see that it included a table showing words that differed most for AmE and BrE speakers. So, my plan is to write two blog posts where I go through the lists of unevenly known words and see what I can say about them (or what I have already said about them). I'm starting with the words that were much more familiar to Americans and I'll put them into categories, rather than going down the list as published.

Here's the (half) table. (Sorry it's not very clear. All the words will be mentioned below.) The unfortunate headings 'Pus' and 'Puk' mean 'prevalence for US respondents' and 'prevalence for UK respondents'. These are not the prevalence scores that one can find in the data files from the paper (which are z-scores with positive and negative values), though, so I think they are just percentages—i.e. 90% of US respondents knew manicotti, but only 16% of UK ones did. The main point about them is that the scores are much higher for American respondents than British ones. 


 

Many of these words are relatively unknown in the UK because they refer to things that are not common in the UK. So, less linguistic difference than cultural difference. Many reflect the US's ethnic diversity.

Glorious food

The Italian American angle

The first two are pasta-related. Manicotti are a kind of large tube pasta, which are stuffed, usually with ricotta, to make the dish pictured to the right. The name is used both for the empty pasta and for the dish. It comes from the Italian for 'little sleeves', but is, according to Wikipedia, "an Italian-American dish". BrE speakers are more likely to know the very similar pasta/dish canneloni, which is also found in the US and Italy. The difference? "Manicotti tubes are ridged, larger and slightly thicker. Cannelloni tubes are smooth, a touch smaller and slightly thinner."*
 
Ziti is a smaller tubular pasta. Size-wise it is between penne (popular in both countries) and rigatoni. Rigatoni is what my family traditionally had for Christmas Eve dinner, and I usually have to explain that word to BrE speakers as well. (The study confirms that Americans are much more likely to know rigatoni.)  Wikipedia notes that "Ziti in the US is most commonly associated with the Italian-American dish of baked ziti. In Sicily it is traditionally served at a wedding feast." For more on pasta more generally, click through to this old post.
 
Provolone is an Italian cheese that you can get in the UK, but you just don't see as much as in the US. I like it on hot pastrami sandwiches, but it's usually in Italian dishes. Whether you pronounce the e at the end (when using the word in English) is a matter of personal preference—or possibly regional affiliation.
 

Fresh-water foods

Tilapia is a fresh-water fish that is apparently easy to farm. Its popularity in the US is fairly recent—I only learned it on a trip back to there maybe 15 years ago. Wikipedia says: "Tilapia is the fourth-most consumed fish in the United States dating back to 2002". It's originally from Africa, and the name is a Latini{s/z}ation of a Setswana word for 'fish'. Apparently you can get tilapia in the UK, but it's just not as common. My guess is that an island nation has less need of fresh-water fishes to eat.
 
Crawdad is a synonym for crayfish (or crawfish), which are abundant and popular as a food in some parts of the US. The word crayfish is used in both UK and US, and crawfish will have come over from the UK. The OED's etymology is helpful:
Etymology: Middle English crevice , -visse , < Old French crevice (13–15th cent. in Littré); compare crevis (masculine), crevicel diminutive in Godefroy; in Old French also escrevisse , modern French écrevisse , Walloon grèvèse , Rouchi graviche (Littré); < Old High German crebiÈ¥ Middle High German krebeÈ¥ , a derivative of stem *kraÆ€- in krab-bo crab n.1
In Southern Middle English the second syllable was naturally confounded with vish (written viss in Ayenbite), ‘fish’; whence the corrupted forms [...], and the later crey-, cray-fish. The variants in cra- go back to Anglo-Norman when the stress was still on second syllable, and the first liable to vary between cre- and cra-; they are the origin of the modern craw-fish, now used chiefly in U.S.
So, the craw- came from the UK and later was mostly forgotten there. The -dad seems to have been added in the US as a "fanciful" variation, according to Oxford. Their example sentence includes more synonyms:
‘Whether you know them as mudbugs, ditch bugs, river lobsters, crawlybottoms, crawdads, or crawfish, anyone who has spent time in streams is familiar with crayfish.’

The Mexican-Spanish angle

I've covered (AmE) garbanzo bean versus (BrE/AmE) chick pea in the Big List of Vegetables.
 
 
Tomatillos are a member of the physalis family that look kind of like green tomatoes with husks. (Wikipedia gives Mexican husk tomato as an alternative name. The GloWBE corpus only has that one in South Asian countries.) You don't see these much in UK.  For the type of physalis you frequently see in the UK, here are some old tweets of mine

A tamale consists of a leaf wrapped around a filling—often a corn husk around a maize dough called masa.


Other foods, other cuisines

Kabob is simply a different spelling from what BrE speakers are used to. In BrE it's usually kebab. Since it comes from Arabic (and other languages that got it from Arabic), it's not surprising that the spelling varies—that happens easily when different people are moving a word from one alphabet to another. The cultural place of this food is very different, though. Americans tend to think of shish kabobs—little pieces of food (especially meat) on a stick, typically cooked over fire. In the UK, one often thinks of doner kebabs, which AmE speakers might call gyros, getting the idea from Greek rather than Turkish. That's the compacted meat cooked on a big spit, then sliced off for putting in a pit(t)a bread or similar. In the UK, that kind of kebab is stereotypically found at the end of a night of binge drinking. 
 
(Late addition: here's a corpus view. Note that K-Bob is not a spelling of this food. It's a prolific commenter's handle on a political website. Kubab and Kibib are names of other things as well.)



In AmE hibachi is usually a tabletop (AmE) grill/(BrE) barbecue or a kind of iron hot plate used in Japanese restaurants. The word comes from Japanese, but has shifted in meaning. Wikipedia can tell you more. 

Kielbasa means 'sausage' in Polish, but in AmE it refers to a specific type of sausage, which Wikipedia tells me "closely resembles the Wiejska sausage". You can find the word kielbasa in the UK in Polish shops, but it remains to be seen how many of these will survive Brexit.

Goober (or goober pea) is a regional (mostly southern) word for
the peanut. It came into English from a Bantu language (perhaps Kikongo or Kimbundu), brought to the Americas by enslaved Africans. Americans who don't use this as a word for peanuts will still know it as a brand name for chocolate-covered peanuts—a mainstay of (AmE) movie theater/(BrE) cinema concession stands.
Goober can also refer to a foolish person—but that might have a different etymology. (Goober Pyle was a kind but simple character on The Andy Griffith Show—which still shows in repeats on US television.)

Medicine / disease

Two of the items in the list are generic drug names. I've written about acetaminophen (BrE paracetamol) in another post. Albuterol is a bronchodilator (asthma inhaler) known in the UK as Salbutamol, but I'd bet most BrE folk are more familiar with the trade name Ventolin. In the UK, this comes in a blue inhaler, while preventative inhalers' sleeves are mostly brown, so they're often referred to by colo(u)r: take your brown inhaler twice a day and your blue inhaler as needed.
 
Staph is short for Staphylococcus bacterium. Americans worry about getting staph infections. I'm sure British people do too, but they haven't obsessed about this particular germ enough to it a nickname. (At least, not until MRSA came along. That's is a very severe kind of antibiotic-resistant staph infection, but Americans talked about staph infections long before that was in the news.) I remember staph being mentioned a lot in relation to gym mats at school. A partner to staph is strepwhich (looking at the data file) is also much, much better known in AmE than BrE. Now I see I've written about both of these germs before. So please have a look at the post on infections for more info!
 
I'll stick chiggers in this category. They're not a disease, but they feel like one. Chiggers are the larvae of a kind of mite. They burrow under the skin and it itches LIKE HELL. They exist in the UK and some people call them chiggers here, but the word comes up a lot less. Where I'm from, you get chigger "bites" from walking around in grass with bare ankles. There is less cause for walking around in grass with bare ankles in the UK, thanks to fewer lawns and colder weather, so I assume that's why people talk about them less. Wikipedia lists other names for them, which I've looked for in the GloWBE corpus. I give the US/UK (in that order) numbers after the names: berry bugs (1/0), harvest mites (1/2), red bugs (4/1), scrub-itch mites (1/0), and aoutas (0/1). Chigger is the most common name for them in both countries, but with 48 hits in AmE and just 7 in BrE.
 

Other cultural references

Kwanzaa is an African-American holiday that takes place between Christmas and New Year. I assume that's what Americans were recogni{s/z}ing in kwanza, rather than the Angolan currency

A sandlot is a piece of undeveloped land. The word is used especially when such land is used as a playing field, e.g. sandlot baseball.
 
A luau (or lÅ«Ê»au) is a traditional Hawaiian party with food and entertainment. 

And all that's left is...

Conniption.  Origin unknown. It means a tantrum, hysterics, a fit of rage, and the like. It's often used in the phrase conniption fit (which means the same thing). Here are a few examples of its use from the Corpus of Contemporary American English:
  • They had a conniption when he starred in a movie
  • Your mom'd have a conniption fit if she heard you talkin' like that. 
  • wealthy Americans have conniptions at the possibility of a tax increase 
 
--------
  
So that's that! I'll do the words from other side of the table, known by Brits and not by Americans, in the next post. I won't promise it'll be next week. I might take the weekend off for my birthday!

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knickerbockers


Knickerbocker in English starts out in the US, where it was used to refer to descendants of the early Dutch colonists in Manhattan, formerly New Amsterdam. Knickerbocker (in various spellings) was a common name among those settlers, but the one that inspired the New Yorker nickname was the fictional Diedrich Knickerbocker, the supposed author of Washington Irving's satirical A History of New York (1809). It seems to get going as a term for such New Yorkers in the mid-19th century.  Irving and some writer contemporaries later became known as the Knickerbocker Group.

But the more famous group of people named after the knickerbocker nickname is the basketball team, the New York Knickerbockers, which these days tends to go by the shortened name, The Knicks.

Baggy trousers

See Fashion History Timeline
for more

In the 1860s, it comes to be used for a style of (orig. AmE in this sense) poofy knee-breeches, which resembled the style worn by the Dutchmen in (Englishman) George Cruikshank's illustrations of Irving's book in the 1850s.

This fashion sense of knickerbockers moved over to the UK too. In the US, it is often shortened to knickers (it's a clipping), but not BrE because...



Women's undies*

After knickers came into BrE, it started to refer to women's underpants. The AmE panties can be given as an equivalent, except that many AmE speakers (including me) find the word panties a bit (AmE) icky, and so we just say underwear. Technically, underwear can refer to more than just those small bottom pieces, but if I say "I need to do laundry. I'm out of underwear", it's specifically those bottoms that I'm talking about. (Bre) knickers is not so icky in its natural environs.

Though knickers is a very clear example of a Britishism now, it's interesting to note its AmE roots, since it is a clipping of knickerbockers. I presume this is because women's undies used to look like knickerbocker breeches. Such undergarments were also called bloomers (in both Englishes), as were the outerwear women's knickerbockers that gained popularity as women started bicycling. (Unrelatedly, bloomer also  happens to be the name of a type of bread loaf in BrE.) In BrE, the word knickers changed with the changes in underwear styles, but the word bloomers didn't.

I've written about knickers a couple of times before: in contrast to men's (BrE) pants and in expressions like red shoes, no knickers.

*Undies appears to be originally BrE (early 20th c), but has long been well-established in AmE too.

Ice cream

This whole post got started because an English friend gave the word knickerbocker as an example of a word with three Ks (in discussion of this tweet) with the aside "as in knickerbocker glory", leading me to think that he only really knew the word in that context.

A (BrE) knickerbocker glory is an ice cream sundae served in a tall glass. The first citation for it in the OED is in a Graham Greene novel in 1936—though the term was clearly well-known at that point since he didn't have to explain it. It only takes off in British books in the 1970s, though, when my friend and our friends were growing up, eating ice cream. 

This is quite a while after Americans invented the word sundae, which was originally Sunday, as in the day of the week when it was (purportedly) served. About this, the OED says:

Evidence suggests that the use of Sunday to designate an ice-cream dish of this kind originates with Chester C. Platt (1869–1934), proprietor of Platt and Colt's Pharmacy in Ithaca, New York, who is said to have served it to Unitarian pastor John M. Scott at his premises after the Sunday church service on 3 April 1892. A letter from a patent attorney dated 24 March 1894 shows that Platt sought advice on trademark protection for the use of ‘Sunday’ for ice-cream novelties a few days earlier.
 
The motivation for the subsequent respelling of the word [...] is uncertain: it may reflect an attempt by other retailers to avoid a perceived breach of trademark; it may be a reaction to the religious associations of Sunday as a day of abstinence; or it may simply have been intended to be eye-catching.


The knickerbocker glory is a prototypical ice cream sundae, but the word sundae has not caught on so much in BrE as in AmE:




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pigs in blankets

This keeps coming up on Twitter and in the comments at other posts, so let's talk about (BrE) pigs in blankets/(more common in AmE) pigs in a blanket (singular for both: pig in a blanket).

Recipe at BBC Good Food
British pigs in blankets are small sausages wrapped in bacon (and cooked!). They are delicious. They're traditionally served alongside turkey as part of Christmas dinner. (For me, they almost make up for the fact that Brussels sprouts are also a traditional part of Christmas dinner in England.) The usual sausage involved is a chipolata, which we could call a BrE word because it's hardly heard in the US (16 UK hits on the Corpus of Global Web-Based English, but zero US ones). But then again, it's not that there's another word for it in AmE, so better to call it a UK-and-not-US thing, rather than a BrE word. Basically, all the non-imported sausages (and even some of the imported ones) are different in the UK and US.

These are (increasingly, I think) found in US cooking, but I haven't heard them called pigs in blankets in the US. My brother, with no prodding from happy me, has started serving them as pre-dinner snack at Christmas time, and we call them sausages wrapped in bacon. Now that he does that, pretty much the only thing I like better about UK Christmas than US Christmas is the fact that I don't have to travel for my pigs in blankets. (Sorry, mince pie fans.)


Recipe at food.com
In AmE, pigs in a blanket are usually small sausages wrapped in dough (and cooked!). They are delicious. When I was a kid, this usually involved (AmE) cocktail franks* (also cocktail wieners, little smokies, and general-English cocktail sausages) wrapped in the kind of Pillsbury dough that comes in a tube. I think that when I was a kid, this usually involved the dinner-roll dough, but nowadays I see most of the recipes online (including Pillsbury's) involve their crescent-roll dough. (Even though I should know better now, I'm still dangerous around a basket of freshly baked Pillsbury crescent rolls. There's no point in calling them croissants, though. A crescent roll is like a croissant that's been photocopied 100 times and then had hydrogenated palm oil added.)
* Note that on the Oscar Mayer package, the sausages are now wrapped in bacon. Trendy.

Recipe at BBC Good Food
The use of crescent-roll pastry, rather than a bread dough, takes American pigs in blankets a step closer to the British sausage roll, which is a sausage (often just the sausage meat) encased in puff pastry. But to my senses, US pigs in blankets and UK sausage rolls are very different things, due to the differences in sausage spicing, sausage/pastry ratios and coverage, shape, etc.). The ones in the photo here are 'mini sausage rolls', but a non-mini sausage roll contains as much sausage as a typical hot-dog-style sausage.





Recipe at Splendid Table
The final type of pig in a blanket is an American breakfast food: American-style breakfast links wrapped in an American-style pancake. They are delicious. This is the least common meaning for the expression, but one you used to be able to find on an IHOP menu. The key thing to know about these is that American breakfast sausages are nothing like any breakfast sausage in the UK. They have a lot of sage, are much slimmer than most UK sausages and sometimes casing-less, and are really well complemented by maple syrup. If you order sausage in a US breakfast diner, you may well be asked links or patties? If you've ever seen a Sausage McMuffin, you've seen a sausage (AmE) patty. You get those by slicing them like salami (but thicker!) from a big ol' package of sausage meat.

(This paragraph added in response to comments) The plural pigs in blankets is more common in BrE, while AmE tends toward pigs in a blanket. In the Corpus of Contemporary American English, the ratio is about 1:4. That said, I think the plural blankets is found more in print—the COCA examples include a lot of spoken ones and fictional dialogue. Looking at Google Books ngrams, pigs in a blanket seems to be a rather recent plural.)

Now comes THE BIG TWIST IN THE TALE. The term pig in a blanket is originally AmE, but it  had nothing to do with sausages at the beginning. The OED has its first recorded use of the term showing up in 1882 and referring to oysters wrapped in bacon. This dish shows up slightly earlier in UK cook(ery) books with the name it still has: angels on horseback. The first record of a sausage-related meaning is from 1926, and refers to a sausage in a roll, rather than one baked into dough, and that meaning continues on in the 1940s. (I've found additional examples as well as the OED's up to 1948.)  Apparently, the first known use of it in the "rolled in dough" meaning occurred in 1957 in Betty Crocker's Cooking for Kids. Essentially, it looks like the current AmE meaning coincides with the wide availability of packaged refrigerator doughs.

As for the BrE meaning, it's not hard to imagine the AmE term coming over to the UK and being re-interpreted. It would not have been needed for oysters-in-bacon, since BrE already had an equally weird term for that. Sausages, usually made of pork in the UK, make a lot more sense as a 'pig' than an oyster does.


Other sausage-related posts for your information, edification, or appetization: (Is that a word? It is now.)
on hot dogs
on red hots
on baked goods (pigs in blankets briefly mentioned)
on breakfast
on bangers
on pudding (including black pudding)

 PS: Nancy Friedman has shared this glorious picture of the 1957 Betty Crocker's Cook Book for Boys and Girls (Betty Crocker = an American institution), showing (a) that the use of mini sausages was a later thing, and (b) the traditional plural form. I love the hat-tipping wiener and frank—and the explanation of the difference.
.


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eggs

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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chil(l)i

Hello from the Fifth Conference of the International Society for the Linguistics of English, or #ISLE5, as all the cool kids are tweeting it.  We have an afternoon for touristic activities, but since we're in London, I'm feeling a combination of (orig AmE) 'been there, done that' and 'I could do that any time'. What's not available any time is a bit of quiet to blog. So, yay for everyone else going to Samuel Johnson's House (been there, got the postcards) and for my lovely hotel lounge and wifi. Today's post was started possibly years ago (I've lost track), when Lauren Ackerman asked me about British chilli versus American chili.

I went to my usual first stop: the Oxford English Dictionary. And I am sad to say that the entry for this item has not been fully updated since the first edition in 1889—which is to say, look at those spellings!  (Not blaming them, just sad for my post that they haven't got(ten) to this one yet!)


Yes, chilli is still the BrE spelling for piquant peppers--but giving chilly as the alternative spelling and not the standard AmE chili reads very odd in the 21st century. Chili is acknowledged there as a historical spelling, and is present in the quotation evidence in the entry.  And it's consistently been the more common spelling in the US:

(click to enlarge)

At the conference, I've been at two sessions where someone's called into question the OED tagline, visible at the top of the dictionary screenshot: 'The definitive record of the English language". That's marketing talk, not lexicographical talk, and it's unfortunate. There can be no definitive record of the English language, because there is no definitive English language. It's always varying and changing and you can never know if you've found the first instance of a word or the last one, etc. So here's a little plea (in the form of advice) to the Oxford University Press: If you put most before definitive it would be an accurate tagline. And it would have a marketing-department-friendly superlative in it! Win-win!

As a side-note, there's this little bit of puzzling prescriptivism in the run-on to the entry (i.e. the additional defined items at the end), which seems to have been added later—or at least I'm assuming so, given the AmE spelling (it's hard to tell, though, the link to the previous edition includes none of the run-ons).

I've been trying to figure out what that 'erron.' is referring to. I believe what it's saying is that the "real" meaning of chili pepper is 'pepper tree' and it's an error to use it to refer to chil(l)is, but why does it only have the US spelling? It's not clear to me when this chili pepper was added to the entry, as the link to the 2nd edition does not include all the compounds that are in the run-on entries. But it must be old, as it's not marked as a post-2nd-edition addition.  But it's interesting to see how recent it is to say "chil(l)i pepper":


Anyhow, back to the word itself: it comes ultimately from Nahuatl, with an /l/ sound in the middle. We pronounce it with a 'short i' sound (like in chill). You can see, then why BrE likes the double-L spelling: without a double consonant, it looks like it should have a a different vowel: we say wifi differently than we'd say wiffi; fury versus furry, etc.

So why does AmE have a single L? My educated guess would be because Americans have had more consistent contact with Spanish. When the Spanish went to spell it, they used a single L, because double consonants don't do the same thing in Spanish spelling that they do in English. If you pronounce chilli in Spanish, there's no L sound. (What sound is there depends on your dialect of Spanish, but I learned in my US Spanish classes to pronounce the LL like a 'y' sound.) It stayed Spanish-ish in American, while getting a more English-ish spelling in Britain.

Now, I think that back in the mists of time when Lauren requested a post on chil(l)i, she meant the stew, rather than the fruit. I am not going to wade into the debates about what "real" chil(l)i (con carne) should have. But I will say this: every American I've seen to order the dish in the UK has had a moment of "Whaaaa?" when it was served with rice. Not something we're used to. But nice when you get used to it.

There is another spelling issue here, though. The pepper almost always ends with an i, but the stew sometimes ends with an e. But not much anymore, according to my corpus searches:


And on that note, I'll post this before my battery dies!

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dull and blunt

This item ran as a Twitter Difference of the Day back in September, and I've been meaning since then to explore it a bit more. My thanks to Colin Fine, who pointed out a Canadian tale of 'the customer isn't always right' story, in which the writer consistently used dull where (British) Colin would have used blunt. Since gradable adjectives are my favo(u)rite kind of word ever, I've been thinking about it on and off since.

'The most important tool' by Simeon Berg,
shared under a Creative Commons licen{s/c}e
I hadn't noticed that British folk talk about blunt knives and not dull knives because Americans can talk about blunt knives too. Hearing blunt knife hadn't bothered me (and I hadn't noticed the lack of dull knives), because I hadn't (BrE) twigged that it means something different in the UK than it means to my American mind. It's one of those differences that can easily hide.

In AmE, blunt is generally used to refer to things that aren't pointy (though they might have been). So, if I poke you with a stick, you would be better off if it were a blunt stick, rather than a sharp, pointy one. Using that meaning, an AmE blunt knife would be one without a sharp tip.

That 'not-pointy-sharp' meaning works in BrE too. In BrE, I could poke you with the sharp end of a pencil or its blunt end. (Stay away from me. I'm clearly in a poking mood.)

But BrE also allows for blunt to be the opposite of sharp when referring to an edge, not just an end. So, blunt knife in that case means that the knife is not good for cutting (whether it's good for poking people with is another matter).

AmE uses dull for the edge, and thus has lexicali{s/z}ed (i.e. put into words) the contrast between the 'edge' and 'end' ways that something can be not-sharp. The chart below shows the nouns that are statistically 'more American' (left, green) and 'more British' (right, green) in the GloWBE corpus. (These are not the nouns that are used most with dull, but the ones that are not used in the other country much. See the 'ratio' column for the strength of the noun's 'Americanness' or 'Britishness' in this context.)  (Dull Tool is scoring so high because 12 of the 18 hits are the title of a Fiona Apple song, which goes 'you're more likely to get hurt by a dull tool than a sharp one'.) The 'more BrE' uses of dull have to do with its 'boring' or 'not bright' senses, which exist in AmE too, but perhaps aren't used as much.



In both Englishes, sharp is the opposite of both dull and blunt in their literal 'cutting' senses. So if we talk about a sharp knife in either English (or a blunt knife in BrE), then it's ambiguous as to whether we're talking about the edge or the tip, but context often lets us know. If you're talking about cutting vegetables, the edge is more relevant; if you're talking about poking people, you're probably describing the tip. Where the context is not enough, you'll have to use more words to make it clear—e.g. The tip of that knife is really sharp. AmE doesn't have that ambiguity in the 'not-sharp' end of its vocabulary: the choice of dull or blunt disambiguates it.



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flour

I've done posts on cream and milk and sugar-refining by-products and other kinds of sugar have come up in passing. Now it's flour's turn, thanks to encouragement from my friend Sandra.

I'm just going to do it as a list:

BrE AmE
plain flour             all-purpose flour
strong (bread) flour       bread flour
wholemeal whole wheat
[no such thing] cake flour
corn flour cornstarch
corn/maize meal corn flour, corn meal
self-raising flour* self-rising flour*
[no such thing] Wondra (instant flour)
00 flour fine flour

 *Postscript from 2020: @BNW informs me that self-raising and self-rising differ a bit: "It seems like the AE self-rising flour has less baking powder, added salt, and a slightly softer/lower-protein flour.". So substitute with caution.
 
There's also very strong bread flour, which seems to be extra strong in Canada. I can't find a US equivalent. It has even more gluten/protein than regular bread flour.

Photo: Veganbaking.net - CC BY-SA 2.0, Link
Because bleaching flour is illegal in UK (see the link across from cake flour above), unbleached flour is mostly an American collocation.

AmE uses pastry flour more than BrE does. Sometimes in BrE that would be 00 flour--but 00 flour can also be more yellowy pasta flour. (I think I may have heard patisserie flour on Great British Bake-Off, but I'm not finding much evidence of it elsewhere.)

If you follow the link at Wondra above, you'll see it's a special kind of flour that's mostly used for making gravies and sauces. One thing to say about British gravies: they are usually considerably less thickened than typical American gravies.

For more on flour and flour (the word), here's a nice international overview

Finally, this isn't a bread post, but I must note a flour-related bread difference. Order breakfast in the UK, and you will (probably) be asked: white or brown? in reference to your toast In the US, you'd be asked white or wheat? (Actually, in both countries you may be given more options. But I"m saving those for a bread post.)

If you ever want a reason to argue that British English is superior, do skip the reasons I've already debunked (maths, herb, etc.) and go with this one. Calling one bread-made-of-wheat wheat in contrast to another bread-made-of-wheat is a bit silly. And chances are: you'll say wheat, they'll hear white and breakfast will be ruined!

Postscript (30 Jan): I've added AmE corn flour (=BrE corn meal or maize meal) to the list. Americans use this to make corn bread and corn muffins (a kind of quick bread). Whenever I make these for my English family, I get to eat the whole batch because they do not appreciate its wonderfulness. The UK increasingly has polenta cakes of various types, offered as gluten-free options. Those are like the consistency of corn bread (a bit less crumbly) but more aggressively sweetened, in my experience, by being drenched in a fruit syrup.

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Some notes from the harmless drudge:
As the deadline for my book approaches AND I go back to teaching after a glorious year of writing said book (thanks NEH!!!), you can probably expect that I'll be doing a bit less posting than in 2016. I'll set aside a bit of time per week, but less time than it usually takes me to write a post. So, either they'll be very short posts or a few weeks apart. (Though as I viciously cut [more BrE] bits out of the book, maybe they'll end up as quick posts here.)

I will be on (orig. AmE) radios a bit this spring (UK and NZ plans at the moment). I'll announce these via Twitter and Facebook, as usual, and I'm also noting forthcoming "appearances" on the Events and Media page of the blog. (The radio announcements will go up when broadcast dates are firmer.)
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Abbr.

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