Another chapter in the story of synthetic compounds and 2pbfVs, most recently treated (at some length) in my 12/23 posting “they kitchen-kissed again”. The new datum came to me from Mike Pope, who found it in a piece on the Ozy site, “The World’s Most Beloved Food is Under Serious Threat” by Silvia Marchetti on 9/28/16, where I’ve boldfaced the 2pbfV to pizza-make (in its PRS form):
Gamal, an Egyptian pizza chef in the Rome neighborhood of Ostia (link)
When you stop by for a quick lunch at a pizzeria in Rome, you expect to see Roman or Neapolitan chefs in front of brick ovens throwing pizzas in the air to give them that roundish shape. Today, though, the pizza makers you encounter are more likely to be Egyptian, Pakistani and Indian, who pizza-make with sublime artistry. In fact, according to Confcommercio, Italy’s food retail association, 2 out of 5 pizza makers in Italy are Egyptian or Moroccan.
But there are still aren’t enough hands to make dough into discs: The country that invented the world’s most heavenly flatbread, says Confcommercio, needs 6,000 pizza chefs.
Why pizza-make, and not make pizza? Both are possible; the second is stylistically unremarkable, while the first is notable; the first is a word (albeit a compound), while the second is a syntactic phrase; and they are truth-functionally equivalent, but the first implicates something beyond the semantic content that they share — that the making of pizza is framed as a distinctive, unitary activity, involving the pizza-maker directly and essentially. Anybody can make pizza, but it takes someone special — an expert, a craftsman, a professional, someone like Chef Gamal — to pizza-make. (more…)
