[Ads-l] bakery bread

Margaret Winters mewinters at WAYNE.EDU
Wed May 31 19:20:24 EDT 2017

Perhaps at the beginning to point out that it was made at a professional dairy (a creamer) and therefore of higher quality than home-made?  And the same for bakery bread?

Former Provost
Professor Emerita - French and Linguistics
Wayne State University
Detroit, MI  48202

mewinters at wayne.edu

From: American Dialect Society <ADS-L at LISTSERV.UGA.EDU> on behalf of Mark Mandel <thnidu at GMAIL.COM>
Sent: Wednesday, May 31, 2017 7:08 PM
Subject: Re: bakery bread

I don't interpret "creamery butter" as meaning that the butter has cream in
it or is made from cream or from creamy milk, so much as meaning that the
butter is made in a creamery, the construction intended to suggest that it
is creamy or contains cream but without actually saying so.


On May 25, 2017 2:55 PM, "Joel Berson" wrote:

Can there be "non-creamery butter", butter that has no cream in it?  I ask
because I think I saw today at a local food store an ice cream container
saying something like "no cream ice cream."  More exact information will
follow my next visit to this local market.

      From: Jonathan Lighter

We're all familiar with the semantically notorious "creamery butter."

Umm... I'm not familiar with its notoriety.

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