I've decided to start this topic in order to help me for a dissertation I'm writing for my Master of Arts.
(By the way, I'm French so don't blame me for the possible mistakes)
My dissertation is based on the long history which has intertwined English and French lexicons for centuries now, and on the contemporary use of French loan-words in the English language.
To cut short, I've noticed that a great number of French words are used in the pastry and dessert lexical fields and I was wondering why they were still used today, especially in dessert names.
Just to be sure... what I call loan-words are French words which are used as French and which have not be transformed in order to "loook like" English native words.
Examples would be:
Beetroot macarons (where the English nativized word is "macarOOn")
Caramel apple crème brulee
Chocolate Trio: Chocolate Sorbet , Chocolate Tarte with Lemon-Thyme Sabayon, Choco late Fondant Cake (this is quite a loooong name for a dessert :) )
I would like to have a reflexive feedback on the use of French loan-words so that I could compare what YOU think of those French words and what I think.
Do you feel that the words in the example are French. And, if so, why do you think they are used?
Do you use the same terminology when talking to your friends or family?
Do you understand the above-mentioned words?
Do you sometimes use French words on purpose? and, of course, if so: why?
Thank you so much for the time that you'll spent to answer me!