[Ads-l] bakery bread

[Jonathan Lighter]

So "dairy butter" would actually have been preferable.

But "pure, creamery butter" (as the ads said in the '50s) sounds a lot more
desirable. Not to mention "creamier."

JL

On Wed, May 31, 2017 at 9:29 PM, Peter Reitan <pjreitan at hotmail.com> wrote:

> 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
> ------------------------------------------------------------
> -------------------
>
> 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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