Archive for the ‘German’ Category

Swiss spin-off: Züricher Geschnetzeltes

June 27, 2018

While searching on Züricher (and its variant Zürcher), as part of a look at men named Peter Zwicky in the Zürich area, I came across Züricher Geschnetzeltes, a characteristic Swiss dish that I did not experience as a child, but in fact first encountered at a little restaurant on Limmatstraße in Zürich — in September 1972, almost 46 years ago. A very simple veal dish, served on freshly made noodles, but absolutely perfect: melt-in-the-mouth strips of veal in a sauce that was both brown and creamy, elegant yet intense. Julienned carrots sauteed in butter. A crispy white wine. A plain green salad.

Something along these lines, but with noodles:

  (#1)

(A style of food that is, unfortunately, not particularly photogenic.)

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Swiss spin-off: Wallisellen

June 27, 2018

The town of Wallisellen in Canton Zürich, Switzerland, has just come up again on this blog (in the posting “Three Züricher Peter Zwickys”), as the site of the Zwicky silk-thread company and now the Zwicky construction and real estate company. Two notable things about the place (from its Wikipedia page): the etymology of its name, which looks like a compound (and is), but without easily identifiable parts; and a Swiss German nonsense rhyme that incorporates the town’s name.

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Lexical adventures in the Sacred Harp

February 23, 2018

Two explorations in the vocabulary of The Sacred Harp, 1991 Denson revision, provoked by songs called at shapenote singings in Palo Alto: most recently, the occurrence of dragon(s), serpent(s), and hurricane(s) in Florence #121 (all of them unique in the book, according to Chris Thorman’s 1992 Concordance to the songbook); and a while back, the striking use of vice in Mission #204’s “luring scenes of vice” (one of two occurrences in the book, the other being in Columbus #67).  Elsewhere, there’s Cambridge #287, a hymn of resistance to temptation; and O Come Away #334, a rousing temperance hymn (with a history in German student drinking songs).

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Adventures in alcohol

February 21, 2018

A recent Pinterest e-mail with boards on food and drink offered a number of remarkably named drinks, including two that were new to me: the Purple Fuck (powerfully alcoholic and powerfully sweet) and the German drink Gockelsperma ‘cock’s cum’, lit. ‘rooster sperm’ (made with Waldmeister syrup, from the sweet woodruff plant).

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Herons in the garden

October 30, 2017

Came by on Pinterest some considerable time ago, a photo billed as “Gartenkeramik Reiervogel – ein Designerstück von Brigitte Peglow”, showing a ceramic bird posing in a luxuriant garden, much like this:

(#1) Ceramic bird among variegated vinca, hostas, ferns, and more

Certainly looked like a heron, but I was puzzled by the German noun Reier.

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Cat on a silken thread

September 12, 2017

My Swiss friend Guido Seiler (now professing linguistics in the Ludwig-Maximilians-Universität München) just sent me the latest news from the Zwicky thread company, a firm I’ve posted about several times on this blog, partly because it’s a Zwicky company and partly because of this famous 1950 ad poster by Donald Brun:

(#1)

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Annals of spiciness

June 30, 2017

On my posting on the 27th, “Scalarity on the menu”, about a Korean restaurant in Berlin offering food with sauces that were: not spicy, medium spicy, German spicy, Korean spicy — this comment on Facebook from Antonia Clicquot:

Reminds me of the menu of an Indian restaurant in Erlangen [in Bavaria, not far from Nuremberg] – they do all their meals germanisch, indogermanisch and indisch scharf.

The adjective indogermanisch leaps out to a linguist’s eye, because for us it picks out not a kind of food but a kind of language, namely Indo-European.

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