Chile on eggs?
faber at HASKINS.YALE.EDU
Sat Jul 14 19:36:32 UTC 2001
Laurence Horn said:
>At 9:50 PM -0400 7/12/01, Bethany K. Dumas wrote:
>>On Thu, 12 Jul 2001, Kim & Rima McKinzey wrote:
>>>Ok, here's my two cents' worth. I, too, NYC born & bred was
>>>astonished and appalled to find that people here in California put
>>>mustard on their hamburgers. I constantly have to remind myself when
>>I will not eat a hamburger that does not have mustard on it. And I will
>>not eat one that has either ketchup, however spelled, or mayonnaise on it.
>>Bethany, who also thinks that the best things to put on eggs are
>>butter (NOT marge), salt, and pepper, though mustard is acceptable if the
>>eggs are boiled and cold
>Obviously someone has to apply for a grant to compile a Gustatory
>Atlas of America (Digestionary of American Regional Eating?) and get
>to the bottom of this--are there bundles of isotoppings (for eggs,
>burgers, hot dogs,...) or is each isospice sui generis?
Following the precedent of Uriel Weinreich's Language and Culture Atlas of
Ashkenazic Jewry. I just pulled out my copy of Marvin Herzog's _The Yiddish
Language in Northern Poland: Its Geography and History_ (Mouton, 1965).
Alongside treatment of traditional dialectological topics (lexical
variation, variation in vowel length distinctions and vowel quality, gender
systems, etc), this work also contains maps of cultural topics such as
whether carrots are traditionally eaten for Rosh Hashanah and whether
gefilte fish should be prepared with added sugar or with added pepper.
Alice Faber tel. (203) 865-6163
Haskins Laboratories fax (203) 865-8963
270 Crown St faber at haskins.yale.edu
New Haven, CT 06511 afaber at wesleyan.edu
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