[Ads-l] American sauce

Laurence Horn laurence.horn at YALE.EDU
Thu Aug 31 12:11:08 EDT 2017


> On Aug 31, 2017, at 10:51 AM, Dan Goncharoff <thegonch at GMAIL.COM> wrote:
> 
> I confess to hating phrases that are the opposite of what they seem to
> mean, like "97% fat-free" (NOT fat-free) or "pumpkin spice" (NOT pumpkin).
> 
> DanG

How do you feel about peanut butter or apple butter (NOT butter)?

LH
> 
> On Thu, Aug 31, 2017 at 10:47 AM, Laurence Horn <laurence.horn at yale.edu>
> wrote:
> 
>>> On Aug 31, 2017, at 9:07 AM, Dan Goncharoff <thegonch at GMAIL.COM> wrote:
>>> 
>>> All the ingredients you list are found in "spicy brown" mustard, like
>>> Gulden’s
>> 
>> 
>> So Kielecki could just call their amerykanski sauce “mustard spice”.  As
>> noted in
>> 
>> https://www.nytimes.com/2017/08/30/business/pumpkin-spice.html
>> 
>> the “pumpkin-flavored products" just now beginning their annual but
>> ever-earlier entry into the market contain no actual pumpkin but rather
>> “pumpkin spice”, i.e. “a mix of cinnamon, ginger, nutmeg and cloves”.
>> 
>> I don’t suppose “pumpkin spice pushback” will have much support in the
>> WOTY competition.
>> 
>> LH
>> 
>>> On Aug 30, 2017 10:12 PM, "Laurence Horn" <laurence.horn at yale.edu>
>> wrote:
>>> 
>>>>> On Aug 30, 2017, at 9:01 PM, Dan Goncharoff <thegonch at GMAIL.COM>
>> wrote:
>>>>> 
>>>>> https://www.wspspolem.com.pl/en/products/kielecki-sauce/
>>>> kielecki-american-sauce/
>>>>> 
>>>>> Looks like mustard without the mustard seed…
>>>> 
>>>> 
>>>> Well, maybe, but
>>>> 
>>>> "curry powder,…, black pepper, chilli pepper, ginger powder, nutmeg"
>>>> 
>>>> aren’t normally found in mustard.  I don’t know what makes this American
>>>> sauce specifically—but maybe it’s all the additional chemicals listed
>> among
>>>> the ingredients.
>>>> 
>>>> I remember reading that “homard à l’américaine” (‘lobster with American
>>>> sauce’), found on many traditional French menus at least a few decades
>> ago,
>>>> originated as a reanalysis of “à l’amoricaine” (Breton-style), as in the
>>>> recipe at http://www.nytimes.com/2012/05/09/dining/lobster-a-
>>>> larmoricaine-recipe.html. On the other hand I’ve also read that it was
>>>> the other way around, so that “l’amoricaine” would be playing the role
>> of
>>>> the Welsh rarebit in an etymythological entertainment.  In any case, I
>>>> suppose we should take Kielecki at their word and accept that the
>>>> curry-pepper-chili-ginger-nutmeg sauce is indeed as amerykanski as you
>>>> can get.
>>>> 
>>>> 
>>>> LH
>>>> ------------------------------------------------------------
>>>> The American Dialect Society - http://www.americandialect.org
>>>> 
>>> 
>>> ------------------------------------------------------------
>>> The American Dialect Society - http://www.americandialect.org
>> 
>> ------------------------------------------------------------
>> The American Dialect Society - http://www.americandialect.org
>> 
> 
> ------------------------------------------------------------
> The American Dialect Society - http://www.americandialect.org

------------------------------------------------------------
The American Dialect Society - http://www.americandialect.org


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