[Ads-l] bakery bread

Laurence Horn laurence.horn at YALE.EDU
Wed May 31 20:17:57 EDT 2017


> On May 31, 2017, at 7:20 PM, Margaret Winters <mewinters at WAYNE.EDU> wrote:
> 
> 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?

Or, I was thinking, of higher quality than supermarket-made.  Bakeries smell nicer than supermarkets, and professional dairies are…fresh-milkier than supermarkets.

LH
> 
> 
> ----------------------------
> MARGARET E WINTERS
> 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
> To: ADS-L at LISTSERV.UGA.EDU
> 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.
> 
> Mark
> 
> 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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