[Ads-l] bakery bread

Peter Reitan pjreitan at HOTMAIL.COM
Wed May 31 21:29:06 EDT 2017


Today, I would assume that "creamery butter" is advertising double-speak meaning something like "butter" and hopefully carrying something of a hint if "artisanal".

But looking back at late 1800s/early 1900s newspapers, they made a distinction in ag-business reporting between"dairy butter" (made by farmers at the milk producing dairy source) and "creamery butter" (made at creameries that bought milk from the farmers).
________________________________
From: Jonathan Lighter<mailto:wuxxmupp2000 at GMAIL.COM>
Sent: ‎5/‎31/‎2017 17:46
To: ADS-L at LISTSERV.UGA.EDU<mailto:ADS-L at LISTSERV.UGA.EDU>
Subject: Re: bakery bread

---------------------- Information from the mail header -----------------------
Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
Poster:       Jonathan Lighter <wuxxmupp2000 at GMAIL.COM>
Subject:      Re: bakery bread
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Some of you may be overthinking this.

"Creamery butter" sounds better than plain old "butter," and "bakery bread"
sounds better than crummy old "bread."

At least that's the dynamic of "creamery butter" as it was cynically
explained to me decades ago.

JL



On Wed, May 31, 2017 at 8:17 PM, Laurence Horn <laurence.horn at yale.edu>
wrote:

> > 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 professiona=
l
> dairy (a creamer) and therefore of higher quality than home-made?  And th=
e
> same for bakery bread?
>
> Or, I was thinking, of higher quality than supermarket-made.  Bakeries
> smell nicer than supermarkets, and professional dairies are=E2=80=A6fresh=
-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 crea=
m
> in
> > it or is made from cream or from creamy milk, so much as meaning that t=
he
> > 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 containe=
r
> > saying something like "no cream ice cream."  More exact information wil=
l
> > 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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>



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