LL-L "Etymology" 2005.03.31 (04) [E]

[Lowlands-L]

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From: Marsha Alley <marshaalley at msn.com>
Subject: LL-L "Etymology" 2005.03.31 (03) [E]


So, a pronunciation that sounds like "koo-ghen" might be a logical
extension?  The folks I'm talking to are spelling it kugen, kuchen, and
kutchen.  We're more or less agreed on it being the same dish, but a few of
us got curious why it's spelled differently, and where those differences
might appear geographically.
Marsha
  ----- Original Message -----
  From: Lowlands-L
  From: R. F. Hahn <sassisch at yahoo.com>
  Subject: Etymology

  Hi, Marsha, neighbor!

  I'll get the ball rolling for you, assuming you are referring to cake.

  _Kuchen_ is German and is pronounced like "kookhen" (guilty of makeshift
  phonetics here -- oh, no!), the "kh" standing for a rasping sound in the
  throat and "oo" as in "soon
----------

From: R. F. Hahn <sassisch at yahoo.com>
Subject: Etymology

Hi again, Marsha!

I have a strong feeling that "kutchen" is an English speaker's (mis-)reading
of German _Kuchen_.

I can imagine some dialects having a voiced variant of the "kh" sound but
not a "g".

Perhaps there is some "contamination" from "kugl" ~ "keegle" ~ "koogle,"
which is derived from Yiddish קוגל _kugl_ (pronounced with an "oo" sound in
some Yiddish dialects, with an "ee" sound in others), literally meaning
"sphere," apparently derived from Austrian _Kugelhopf_ or _Kugelhoff_.  It's
a special type of what in Northern Germany we call _Puffer_ (lit. "puffer,"
as in "puff up" but in German pronounced with "u" as in "put"), usually
containing flour, butter, milk, sugar and eggs as a minimum, often also
raisins and/or dried currants, the old-fashioned type being made with yeast,
the new-fashioned type with baking powder (flavor and texture differing a
lot between these two types).

Regards,
Reinhard/Ron

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