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emelinecannelle

Introducing myself...from France!

11 posts in this topic

Hi everyone!

I'm Emeline, I'm French and I'm living in France!

I'm currently preparing a research study for the French equivalent of a Master of Arts. My work is based on the use of French loan-words in the lexical field of pastry and dessert. This is why I decided to join this community, in order to have access to samples of dessert names.

However, before finalizing my dissertation paper, I would like to know what YOU think about the use of French loan-words in pastry and dessert field.

 

 

Do you sometimes prefer French loan-words instead of native English words, and if so, why?

Do you use the same terminology when talking to your friends or family (IRL)?

Do you understand the meaning of French loan-words that you use?

 

Such a reflexive feedback would be great in order to compare it to the conclusions drawn from my corpus study :)

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What do you mean by a "loan word"?

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Oh sorry, I should have explained it :) I'm so busy in writing my dissertation for months now that I think everyone knows what I'm actually talking about!

More than giving you a definition of a loan-word, I'd rather give some examples if you don't mind!

The following quotations are dessert names taken from this website. I put the French loan-words in bold types.

 

Apple aux bretons

Caramel apple crème brulee

Pistachio madeleines

Pumpkin chiffon mousse

Coffee Walnut Daquoise

 

Those are French words but used in an English dessert name. This what I call loan-words. Is it better or do you need more explanation?

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I don't think of these as loan words. They are simply words that have no useful English equivalent.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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thank you both for your answers! I'm starting a new topic dedicated to this feedback (here: http://forums.egullet.org/topic/148540-french-words-in-english-dessert-names/) since I'm misusing the "Introduction" forum ;)

Forgot my manners! Welcome to eG.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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well, lets say they are on permanent loan.

 

French words help the food they describe taste a lot better.  

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English speakers have a different idea than some other languages about using foreign words.  If the alien word has no English counterpart, eg many French pastries, we simply use the foreign word. Eventually it becomes used enough to be part of the language and is no longer italicized as a foreign word would be...eg frankfurter, hollandaise, mayonnaise.

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thank you both for your answers! I'm starting a new topic dedicated to this feedback (here: http://forums.egullet.org/topic/148540-french-words-in-english-dessert-names/) since I'm misusing the "Introduction" forum ;)

That's a good move. Welcome, Emeline!


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Welcome, Emeline. What's the linguist's take on gfweb's point about normalisation of loan words? If I remember right, "en route" and others are recognised as standard English now, and included in the OED (for those on the right-hand-side of the pond).

 

PS did you see the last few posts in the Dinner! 2014 (Part 3) thread ? The proper use of sucs and fond is being questioned, along with the reputation of the CIA.


Edited by Blether (log)
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QUIET!  People are trying to pontificate.

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