Talk:French words in English: Difference between revisions
Jump to navigation
Jump to search
imported>Hayford Peirce (→Aileron is pronounced aileron, sez my dicshnry: boulevardier, bouleversement, and confit are all good 'Merkin words, ditto boutonniere and lavaliere) |
imported>Ro Thorpe (boulevardier bouleversé?) |
||
| Line 21: | Line 21: | ||
::Can't find boulevardier in English either. I did think of boulevard earlier, & then forgot it. Perhaps we'd be safer with that? [[User:Ro Thorpe|Ro Thorpe]] 19:36, 16 March 2008 (CDT) | ::Can't find boulevardier in English either. I did think of boulevard earlier, & then forgot it. Perhaps we'd be safer with that? [[User:Ro Thorpe|Ro Thorpe]] 19:36, 16 March 2008 (CDT) | ||
:::Geez, that's funny. My Merriam-Webster 11th Edition, the standard medium-size 'Merkin dictionary, has "boulevardier" as showing up in 1871 as "a frequenter of the Parisian boulevards, broadly: MAN-ABOUT-TOWN". (Wearing, probably, a '''boutonniere''', or with a '''LAVALIERE''' around his neck. By the way, just below "boulevardier" is '''bouleversement'''. Food for thought.... As for "coin-coin", isn't that the noise that French ducks make before they're turned into confit? As for "confit", it too is in the same dictionary, with a 1951 entry. In the sort of restaurants I go to about half the time, not necessarily French, but moderately hip, chic, with-it, whatever, there has *always* been for the last 5 or 10 years, a "confit" somewhere on the menu. Maybe "Spinach salad with shredded duck confit," "pizza with mozzarella and duck confit," etc. etc. It's part of 'Merkin restaurant talk BUT probably 99% of the people who order it don't really know what the word means.... [[User:Hayford Peirce|Hayford Peirce]] 20:23, 16 March 2008 (CDT) | :::Geez, that's funny. My Merriam-Webster 11th Edition, the standard medium-size 'Merkin dictionary, has "boulevardier" as showing up in 1871 as "a frequenter of the Parisian boulevards, broadly: MAN-ABOUT-TOWN". (Wearing, probably, a '''boutonniere''', or with a '''LAVALIERE''' around his neck. By the way, just below "boulevardier" is '''bouleversement'''. Food for thought.... As for "coin-coin", isn't that the noise that French ducks make before they're turned into confit? As for "confit", it too is in the same dictionary, with a 1951 entry. In the sort of restaurants I go to about half the time, not necessarily French, but moderately hip, chic, with-it, whatever, there has *always* been for the last 5 or 10 years, a "confit" somewhere on the menu. Maybe "Spinach salad with shredded duck confit," "pizza with mozzarella and duck confit," etc. etc. It's part of 'Merkin restaurant talk BUT probably 99% of the people who order it don't really know what the word means.... [[User:Hayford Peirce|Hayford Peirce]] 20:23, 16 March 2008 (CDT) | ||
::Well, if the Merkins use 'em...Now I come to think of it, we had coin-coin in school French. And confit is short for confiture, isn't it? Pronunciations more or less? [[User:Ro Thorpe|Ro Thorpe]] 10:27, 17 March 2008 (CDT) | |||
Revision as of 09:27, 17 March 2008
(See also my talk.) I've removed 'aileron' because it is not italicised & has an obvious pronunciation; similarly with menagerie. Puisne is not italicised by my Oxford, and I didn't know the pron: it appears to be *pûnì, a bit like the French puni...? Ro Thorpe 14:22, 16 March 2008 (CDT)
- Okay, what about demimondaine? And "honi soit qui mal y pense"? Although uttered by a Brit, so improbably....Hayford Peirce 14:33, 16 March 2008 (CDT)
aileron
Speak fer yourself, John Alden. I've been flying on airplanes for, oh, 58 years now, and I don't have Klue as to how it's pronounced! Hayford Peirce 14:36, 16 March 2008 (CDT)
- PS -- you take out "aileron" but leave in "fusilage", a far more common word?! This don't myke sense, myte! Hayford Peirce 14:45, 16 March 2008 (CDT)
- An architectural word and I've not seen it italicised, but how about filigrée?
- Puisne is pronounced 'puny' (I really need to learn how to write pronunciations like you, Ro); it's just italicised all over some of my law books and originates from 'puis' and 'né', so I didn't know if that counted. Must be a British thing how the pronunciation changed.
- And I am completely poaching this from a Suede song, but is the term savoir-faire used a lot in English?Louise Valmoria 14:40, 16 March 2008 (CDT)
- Yes, it's used a lot. It should be included.... Hayford Peirce 14:45, 16 March 2008 (CDT)
Aileron is pronounced aileron, sez my dicshnry
Just catching up with the comments, & Hayford's running commentary in the histoire. My prons are based on typical Inglish spelling, so Messrs can be rendered as 'messers', suits any pronunciation. If you want to have a go... Ro Thorpe 16:39, 16 March 2008 (CDT)
- I've been totally baffled by this word ever since I was about 12 years old and first encounted it in the very early Ellery Queen mystery novels. It was always written Mssrs., and so mentally I have always thought of it as being Messers, to rhyme with Hairdressers. Thanks for confirming my childish decision.... Hayford Peirce 16:57, 16 March 2008 (CDT)
- Yeah, but is that "ale" as in "my old ailing momma likes to drink ale" or "elle" as in "Elle et Lui"? It's a mystery word to me -- so I never pronounce it outloud. Hayford Peirce 16:59, 16 March 2008 (CDT)
- Glad to confirm your childish decision. Yes, there are always words like that aren't there, & aileron is one of mine, too. My Learner's Dictionary with the IPA confirms it as the sound I call â as in âil and âle. So should you ever need to pronounce it out loud (idea for a short story?), you can Be Bold. Ro Thorpe 17:11, 16 March 2008 (CDT)
- My first reaction was 'M. Hayford est un boulevardier confit'? But then I re-read...Well, I can't find confit in English, nor coin-coin in French - corner to corner? Ro Thorpe 19:31, 16 March 2008 (CDT)
- Can't find boulevardier in English either. I did think of boulevard earlier, & then forgot it. Perhaps we'd be safer with that? Ro Thorpe 19:36, 16 March 2008 (CDT)
- Geez, that's funny. My Merriam-Webster 11th Edition, the standard medium-size 'Merkin dictionary, has "boulevardier" as showing up in 1871 as "a frequenter of the Parisian boulevards, broadly: MAN-ABOUT-TOWN". (Wearing, probably, a boutonniere, or with a LAVALIERE around his neck. By the way, just below "boulevardier" is bouleversement. Food for thought.... As for "coin-coin", isn't that the noise that French ducks make before they're turned into confit? As for "confit", it too is in the same dictionary, with a 1951 entry. In the sort of restaurants I go to about half the time, not necessarily French, but moderately hip, chic, with-it, whatever, there has *always* been for the last 5 or 10 years, a "confit" somewhere on the menu. Maybe "Spinach salad with shredded duck confit," "pizza with mozzarella and duck confit," etc. etc. It's part of 'Merkin restaurant talk BUT probably 99% of the people who order it don't really know what the word means.... Hayford Peirce 20:23, 16 March 2008 (CDT)
- Well, if the Merkins use 'em...Now I come to think of it, we had coin-coin in school French. And confit is short for confiture, isn't it? Pronunciations more or less? Ro Thorpe 10:27, 17 March 2008 (CDT)