Re: About the name Rasputin...


"Paul J Kriha" schrieb :
Michael Kuettner wrote :
<snip>

I am still thinking about the 6.VIII.1848.
How brilliant it is to know the exact date of such cultural/
technological transfer and the name of the person in charge. :-)
I presume the Radetzky's dispatch would still exist and be
kept in the Heeresgeschichtliches Museum in Vienna.

No, we just have a letter from Graf Attems, who cites from the dispatch.
It is kept in the Staatsarchiv in Vienna.

<snip>

No, the Costoletta would be the Kotelett.
Kotelett is always with bones (pork chops), while Schnitzel is always
without bones.

Yes. You're right, of course.
The same in Czech. It is "kotleta" (obviously borrowed from Ge),
while only the boneless "offcut" would be "r^ízek", from Cz "r^ezat"
(to cut).

Btw, the Italian "Gnocchi" is calqued from "Nockerl".

Calqued? Really?

Borrowed, of course. I plead tiredness.

The Czech "noky" was borrowed "Nockerl". :-)
How old is "Nockerl", my German dictionary issued in 1905
doesn't mention it.

Mediaeval times.
The dictionary also won't mention Schöberl or Fleckerl.
If you're lucky, they mention Frittaten.

<snip>
Obers? IIRC, that's not whipped like "Schlage".
In Cz I'd call it "smetana" like in "Bedr^ich Smetana". :-)

;-)
Obers means cream. Whipped cream would be Schlagobers.

Here we are: Die verkaufte Braut von Friedrich Obers. :-))


The interesting thing about borrowings in "kitchen language" is that they
happen faster and change their spelling faster than other words.
But the meaning of the words changes slowly, if at all.
(IMO, of course).

I guess the semantic contents of the "kitchen language" is
controlled by a relatively small group of chefs and cooks
who tend to be more conservative then ordinary hoi polloi
who munch on their creations. (Equally just in IMO).

Well, a recipe (once perfected) tends to stay the same.
Apart from the fact that some of the ingredients aren't available
anymore (some fruits and vegetables).

Cheers,

Michael Kuettner


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