LL-L "Lexicon" 2006.02.05 (02) [D/E/LS/French]
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A=Afrikaans Ap=Appalachian B=Brabantish D=Dutch E=English F=Frisian
L=Limburgish LS=Lowlands Saxon (Low German) N=Northumbrian
S=Scots Sh=Shetlandic V=(West) Flemish Z=Zeelandic (Zeeuws)
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L O W L A N D S - L * 05 February 2006 * Volume 01
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From: Utz H. Woltmann <uwoltmann at gmx.de>
Subject: LL-L "Lexicon" 2006.02.04 (01) [D/E]
Ron schreev:
> Theo, do you have any idea about the etymology of
> _luiwagen_ and its companions? It seems like such a
> weird group! May it have anything to do with German
> _läutern_ 'to clear/clean up', _erläutern_ 'to
> clarify', 'to explain', and _lauter_ 'pure'? If so,
> it should be related to _hlut(t)-_ in
> Old Saxon, which would be *_luy(d)-_ (*<lüüd'->
> [ly:(d)]) in Modern LS.
> In that case I suspect that _loywaag'_, _loywagen_,
> etc., go back to a Dutch
> loan.
Beste Ron,
mag dat ween, dat de "Leu" in Leuwaag is af vun "Loog", hochdüütsch:
"Lauge", ol´hochdüütsch: "louga", plautdietsch: "Lei/Lau/Lüag",
engelsch: "lye", greeksch: "louein"?
Fröher hebbt de Lüüd´ en beten anners snackt as vundaag. Daar hebbt se
noch nich seggt "basische Lösung", daar hett dat noch "Waschloog" heten.
Dat wöör nix anners as Sepenwater. Un för´n Bodden hebbt se denn´n
Schrubber mit´n Feudel nahmen.
Kumpelmenten
Utz H. Woltmann
----------
From: Roger Thijs, Euro-Support, Inc. <roger.thijs at euro-support.be>
Subject: LL-L "Lexicon" 2006.01.31 (06) [A/E]
Sorry I couldn't directly reply to comments on my questions of last
week-end, mainly about food (as "egg sunny side up", "chutney") etc.
I recognized I had quite a lot to learn, I bought some books, and (sorry Ron
for the mix-up) in what follows I combine listing some resource material
with lexical comments.
1 - For American-Flemish culinary interchange:
I found an American book about (Belgian but mainly) Flemish cuisine:
Ruth van Warebeek, Everybody eats well in Belgium - Cookbook, 1996 (still
available though), New York, Workman Publishing Company, ISBN 1-56305-411-6,
xvi + 336 pp.
It's in English, but the names of the dishes are followed by their names in
Dutch and in French.
(Ruth van Warebeek is born in Ghent, Belgium, and teaches French and Belgian
cooking at Peter Kump's New York Cooking School)
For Lowlanders, who want to read about American cuisine in Dutch:
Sheila Lukins, USA-cookbook, 2000. Keulen, Könemann, ISBN 3-8290-5211-1, 624
pp. (translated from an original published in 1997 by Workman Publishing
Company in New York.)
2 - Flemish regional cuisine
In the fifties and sixties my mother used the "Kookboek" of the
"Boerinnenbond" (the farmer's wifes guild). The Boerinenbond was later
transformed in the KLVL (Katholiek Vormingswerk voor Landelijke Vrouwen),
but they still publish their (updated and nicely illustrated) cookbook(s):
- Ons kookboek, KVLV, Leuven, ISBN 9-789080-484429 or 90-804844-2-3, 2005,
7th printing of the 1999 edition, 1008 pp
(in 2000 the book was in its 73th year with 2.300.000 copies sold)
- Ons bakboek, KVLV, Leuven, ISBN 9080484474, 2004, 349 pp.
(Baking must have been split off at some moment. I found an old "Ons
Kookboek" of the "Boerinnenbond-Leuven" of 1966, that still covers baking)
3 - Dictionaries
I also found a French-Dutch culinary dictionary:
Tony Dumoulin, Gastronomisch woordenboek Frans-Nederlands, Nederlands-Frans,
duizenden gastronomische zaken en begrippen vertaald en verklaard, onder
redactie van Van Dale Lexicografie, Utrecht/Antwerpen, Kosmos-Z&K uitgevers,
2005, vijfde herziene editie, ISBN 90-215-9516-9, 349 pp.
- Frans-Nederlands pp. 17-264
- Nederlands-Frans pp. 265-342
4 - Vergeoise
Though there are hundreds of cooking books in bookstores nowadays, practical
language development goes its own way.
I bought some apple pie this week in the Carrefour shop in Hasselt (B.
Limburg). Its name in (Belgian) Dutch is "Vergeoise".
It has thin slices of apple, overleaving oneother by 50%, covered with a
thin layer of stiff yellow gelly.
That gelly gives its name to the pie.
Vergoise is a browny sugar. In Belgian French "vergeoise" is synonym with
"cassonade". In French French the two are clearly distinct.
More details about vergeoise in a study made at Lille university in France:
http://www.univ-lille1.fr/pfeda/iaal/docs/iaal2003/verg/vergeoise.pdf#search='vergeoise'
Clearly Carrefour did not find a good translation into Dutch. In the list of
ingredients on the label one finds "basterdsuiker", but this is clearly
commercially not sexy enough for namegiving. Just "Appeltaart" would do
though, I think.
Dumoulin (cf. point 3 above) gives:
- vergeoise (v.) [ook "sucre bâtarde"]: basterdsuiker
- cassonade (v.) [ook "cassonade rousse"]: bruine suiker, basterdsuiker
- moscouade (v.): moscovade, ruwe niet-geraffineerde suiker.
In: Trish Desine, "Karamel", 2005, Warnsveld Nl, Terra Lannoo, ISBN
90-5897-466-9, 160 pp. (translated from an original published by Hachette in
Paris) one finds a lot of recipees about caramelizing of sugar, but just
this about brown sugar, p. 8:
"Ongeraffineerde suiker - van cassonade (koperbruine rietsuiker) en
basterdsuiker tot de donkere, zachte moscovade - heeft van zichzelf al een
verukkelijke gebrande suikersmaak. Ontdek deze suikersoorten (In België zijn
ze goed verkrijgbaar, in Nederland vind je cassonade en moscovade bij de
goed gesorteerde natuurvoedingswinkels)".
"Ons kookboek" (cf. point 2 above) has:
- "Basterdsuiker": suiker bereid uit rietsuiker. Is in verschillende tinten
(van blond tot donkerbruin) op de markt.
- "Cassonade": bruine rietsuiker. Wordt verkregen door niet of nauwelijks
gezuiverde rietsuikersiroop te laten uitkristallizeren.
"Moscovade" and "Vergeoise" are not listed.
"Ons bakboek" (cf. point 2 above) has:
- Basterdsuiker is gemalen suiker, waaraan een deel invertsuiker toegevoegd
is. Invertsuiker is suiker die verkregen wordt door gewone suiker te
verhitten met een zuur, waardoor de suiker langer vocht vasthoudt. Een
gebak, waarin men basterdsuiker verwerkt, blijft dan langer vers... Wordt
aan basterdsuiker een gekaramelizeerde siroop toegevoegd dan krijgt men al
naar gelang de karamellisatie bleke of donkere basterdsuiker.
5 - taart - vlaai - toert
A couple of years ago we discussed the Limburgish "vlaai" for the Dutch
"taart".
For people from Limburg "vlaai" is a false friend. When ordering "vlaai" in
the Flanders one risks to get some kind of pudding in stead of pie.
Cf. e.g. for the Waasland in East Flanders:
http://users.raketnet.nl/jan-ten-kate/3/12/1955.htm
However in my Limburgish, we use "toert" for "pie with a cover". I thought
this came from the Dutch "taart", but I guess I was wrong. In French they
have both "tarte" and "tourte".
Dumoulin (cf. point 3 above) gives:
tarte (v.): taart ...
tourte (v.): ... taart gegarneerd met fruit, groente of vleespastij en
toegedekt met een deeglaag;
Our Limburgish "toert" mostly had fruit onder its cover.
Most commonly used as fruit in our toert:
- pieces of apple, raisins, cinnamon (kaneel)
- apricots
6 - Chinese mushrooms
> a - From: Roger Thijs, Euro-Support, Inc
Yesterday I saw a big variety of mushrooms from the far East in our local
drugstore (Importer in Belgium "Legumex").
Actually it was a rack with a variety of "Oosterse Chamignons, Champignons
orientaux, Orientale Pilze")
I tried one variety of browny normal sized ones.
On the label:
In Dutch: Shi-i-take
In French: Shi-i-take
Origin: China, Chine
> b - From: Ben J. Bloomgren
Shi-i-take
Whoa! China? Roger, you probably didn't know this, but when you see
something like shiitake, you're thinkin' Japanese, not Chinese. Chinese
words tend to be monosyllabic or short polysyllabic. Here in the US we spell
Shiitake and say "sjattakie". We don't like "sjie-taa-kee", because it's too
foreign for American English phonology.
> c - From: R. F. Hahn
Subject: Lexicon
Characters: 椎茸
Literal meaning: "mallet fluffy"
Japanese: 椎茸 (しいたけ) siitake (shiitake)
Mandarin: 椎茸 chuírŏng
(now mostly 香菇 xiānggū "fragrant mushroom")
Cantonese: 椎茸 chèuihyùng
(now mostly 香菇 hèunggù "fragrant mushroom")
Thanks. It may be boring for you people, but this week-end I tried an other
variety. It's white, with a very small head and very long bundled tails.
The name in both Dutch and French is "enok i" (origin; China/Chine).
Does it have a name in one of the Lowland languages?
6 - Jelly, marmelade etc.
> From: Jacqueline Bungenberg de Jong <Dutchmatters at comcast.net>
Subject: LL-L "Lexicon" 2006.01.30 (03) [E]
1. From the standpoint of preparation there is a distinct difference between
"gelei", "jam" en "marmelade" (Dutch Spelling)
Gelei is cooked down fruit juice (like "rode bessen" E. red currants) which
naturally contain enough pectins, with lots of sugar added to form a jelly.
Gelei met Frambozen means that the jelly not necessary contains only
Raspberry juice, but probably a lot of it is based on apple juice. Later
some Raspberries are added to "authenticate" it (Voelt U de fijne nuance?)
2. Confiture is a French word and therefore can be sold for more money than
jam. In the Netherlands the naming of such concoctions is tightly
regulated. In general one should find more recognizable pieces of the
fruit in confiture.
3. Marmalades are made from sieved cooked fruit, without pits or stones.
In the case of Citrus marmalade, separately prepared slivers of the skin
of the fruit are then added to the fruit puree before bottling.
Dumoulin (cf. point 3 above) gives:
French-Dutch
- confiture: in gelei ingemaakte vruchten, jam
- gelée: ... ingedikt sap van vruchten met suiker, al dan niet met gelatine
- marmelade: compote, vruchtenmoes, jam
Dutch-French
- confituur: confiture
("gelei" ontbreekt)
- jam: confiture
- marmelade: marmelade
In "Confitures, l'écume des pots", 2004, Ingersheim-Colmar Fr, S.A.E.P.,
ISBN 2-7372-2905-7, 143 pp, one gives (p. 6):
Des termes précis:
- La confiture est une préparation qui comprend des morceaux de fruits ou
des fruits entiers...
- La gelée est une préparation à base de jus de fruits (sans pulpe)...
- La marmelade fait souvent intervenir des fruits trop gros pour rester
entiers ou peu riches en pectine..
However the words are mixed up in the text, e.g. p. 117:
"_Gelée_ d'oranges ...
on peur ajouter le zeste de 2 oranges non traitées, taillé en fines
lanières, à la cuisson de la _confiture_"
I guess we would rather use "marmelade" here.
7 - Indonesian (Indian) cuisine
> From: Roger Thijs, Euro-Support, Inc.
How do we deal linguistically with the increasing variety of soja sausages,
as e.g.:
"Ketjap Manis" (imported by Go-Tan in Kesteren, Nl), and many others?
> From: Jacqueline Bungenberg de Jong
Whether you call ketjap manis, "zoete ketjap" makes no difference as
long as you say ketjap. Ketchup (although linguistically derived from
ketjap), is an entirely different.- and much inferior -. kettle of fish.
I bought a book about indonesian cuisine:
- Lonny Gerungan, De complete Indonesische keuken, 785 authentieke recepten
van de verschillende eilanden, 2005, Baarn, Thirion, ISBN 90-4390-733-2, 440
pp
It has an ingredients vocabulary p. 13-50
and a brief list "woordenlijst" p. 440.
"ketjap manis" nor "ketjap" nor "manis" are listed
"atjar tampoer" nor "atjar" nor "tjampoer" are listed
"sambal oelek": "sambal" is listed, "oelek" is not.
- sambal: pasta op basis van lomboks en rawits
- lombok (crabe, lombok setan, Capsicum annuum). Wordt net zoals de rawit
(Capsicum frutescens) ook wel "Spaanse peper" genoemd ...
- rawit (cabe rawit, Capsicum frutescens). Een van de vari[eteiten van
Spaanse peper. Kleiner en pittiger dan lombok.
Question: can somebody recommend an Indonesion culinary dictionnary, that
covers all vocabulary of stuff that can be found in our shops nowadays?
8 - boiling and cooking
> From: Paul Tatum <ptatum at blueyonder.co.uk>
>Over here we cook eggs, scramble eggs, make omelettes, but in the morning
I'm guessing that by 'cooking eggs' you mean boiling them?
Yes, "cooked" is a false friend. We use "gekookt ei" for a "boiled egg"
I see "Basic egg cooking" covers all of "boiling eggs", "coddling eggs",
"poaching eggs", "scrambling eggs", "making omelettes", "frying eggs",
"making soufflé", "baking eggs"...in:
"Eggs & Diary Produce" p. 122-149 in: Jill Norman, The Cook's book,
2005, London, Dorling-Kindersley, ISBN 1-4053-0337-9, 648 pp. (a large size
heavyweight).
Regards,
Roger
----------
From: R. F. Hahn <sassisch at yahoo.com>
Subject: Lexicon
Roger,
> Thanks. It may be boring for you people, but this week-end I tried an
> other
> variety. It's white, with a very small head and very long bundled tails.
> The name in both Dutch and French is "enok i" (origin; China/Chine).
> Does it have a name in one of the Lowland languages?
In the United States they are called "enoki," too, but most people probably
don't know them, except here on the west coast (which belongs to the
"Pacific Rim"). My wife can't stand them, while I love them in Japanese
food (though I admit that they can be a bit "gaggy" if the stems are on the
firm side and are thus hard to chew). The white variety seems to be a
specially cultivated one. I have seen wild ones, and they were
rusty-colored. Perhaps it is that the sold type is young, which would
explain the tiny heads,
I hear people pronounce the name "ee-NO-ckee," "ee-NO-kee" or "en-NO-ckee"
(the latter among people more familiar with Japanese and Japanese cuisine).
Some people who are in the know refer to them as "enokitake" (Japanese 茸
_take_ geing generic for various types of fungus). These fungi, which seem
to be of the cultivated type, tend to be sold in clusters or bunches.
Botanical: Flammulina velutipes, or Flammunina populicola
Japanese: えのき茸 (or 榎茸) enokitake (~ enokidake)
[榎 (えのき) enoki 'nettle tree', 'hackberry']
Korean: 팽이버섯 paengibeoseos, 팽나무버섯 paengnamubeoseos
[lit. "peg top fungus"]
Chinese: 金針菇 (金針菇) [lit. "gold needle/nail fungus"]
Mandarin: jīnzhēngū
Cantonese: gàmjàmgù
Taiwanese Min: gīmjiāmgō
Wu (Shanghai): jīngzēnggōu
English: enoki, enokitake, golden needle mushroom,
winter mushroom, velvet foot, velvet stem
References to "velvet foot":
English: velvet foot, velvet stem
Dutch: fluweelpootje
German: Samtfußrübling
Danish: fløjlsfod
French: colybie a pied velouté
References to "winter":
English: winter mushroom
Swedish: vinterskivling, vinternagelskivling
Norwegian: vintersopp
Latvian: samtainās ziemenes
Polish: zimówka aksamitnotrzonowa, płomiennica zimowa
Czech: penízovka zimní (penízovka sametonohá)
Slovak: plamienka zimná
Slovene: zimska panjevka
Ukrainian: гриб зимовий (grib zymovyj)
Russian: зимний опенок (zimnij openok)
Regards,
Reinhard/Ron
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