Look, a post that is not mere links to other people's LOLs, and is scrupulously free of political ranting. See? I can do it.
In Italy and Greece and other heavily touristed places, there used to be a kind of restaurant menu that listed everything in 4 languages, all of them riddled with wonderful errors. Chinese menus also used to use a fantastically baroque form of English. As we have gotten more global and grown-up, someone has been going around the world correcting menus, which is a shame. No longer is it easy to find a trattoria that will serve you a dish of "water-boiled paste with tomatoes gravy." Still, New York remains a first port of call for waves of new immigrants, who are dedicated to reinventing language, keeping it real. It's a tough job, but someone's got to do it.
So last week I went down the jewelry district to buy a cabochon gemstone for a thing I'm making. I was thinking, tanzanite, or peridot or tourmaline. Now, tourmalines come in two colors, green and pink, or, sometimes, a sort of stripy green and pink combo, which is naturally called a "watermelon tourmaline." Of course, not everyone has seen a watermelon.
Sign in stone dealer's shop: On Sale: Water Million Tourmalines.
Coming home, I noticed that a new Thai restaurant has opened in the hole in the wall where there used to be a Cantonese place. Sign out front: "Pre-Fixed Lunch, $12!" Pre-fixed actually is not bad as a translation of prix fixe, as long as they aren't cooking everything a day in advance. Because, ptomaine.
Not that English is any more subject to Spontaneous Language Combustion than other languages. The other night I was trying to find a recipe for a dish traditional in northern Italy called strangolapreti (priest-stranglers), a kind of dumpling or gnocco made with chard. Poking around online I kept finding recipes for something called a canederlo, which claims to be the national dish of Trentino;Alto Adige, an alpine region up on the Austrian border where people speak a version of German and long to return to the good old days of the Austro-Hungarian Empire.
Canederlo, I thought. That does not sound Italian. What sort of word is that, and what sort of a thing is it, when it's at home? The recipe calls for day-old bread soaked in milk and made into blobs which are rolled in flour and then poached in broth--in short, a sort of gnocco, only bigger and (if done right) fluffier. In short, a knödel.
Canederlo is what a native Italian speaker would come up with, if asked to pronounce "knödel." A German would say knerdl, through the nose and with the r mostly suppressed. Here we have the difference between the Italians and the Germans, in a nutshell: Italians, bountiful, generous, and musical, add vowels wherever they can and also in places where vowels were never meant to go, and sometimes in places where fitting in a vowel is a violation of the laws of man and nature. Germans, OTOH, are very efficient, and convey with perfect alliteration and a minimum of sounds and letters, exactly what a really good bread dumpling looks like to the eye and sounds like when plopped on a plate.
My Bavarian great-grandmother made spectacularly good knödel, and generously gave me her recipe with one step or ingredient missing at least 3 times. She took the sekrit to her grave, for which I will never forgive her. I can't get them right; they fall apart in the boiling, or turn to glup, or rubber. I shall have to practice my pronunciation.
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Also,
Sometimes I really love my fellow Americans