As I’ve mentioned I’m using various sources to extract side-by-side Spanish (Iberian) and English food/cooking/cuisine terms and phrases. Since my goal is useful translation of menus that is my primary source. But I’ve found two other (major) sources (and a few minor ones) that supplement and add diversity to the terms I’ll be adding to my corpus. Dictionaries (especially with definitions in Spanish) and glossaries often provide a completely different set of terms that might occur in menus.
But recently I’ve been looking at a website for recetas (recipes) and finding yet another look at cooking terms in Spain. Now recetas include instructions for preparation which yields some interesting terms but these are unlikely to be encountered on menus; nonetheless they can be an interesting addition to my corpus. The recipe names also often reveal words with no English translation (e.g. polvorones, an almond shortbread cookie) and thus something one must just know (by description) if found on a menu. And then there are the list of ingredientes which may include terms one would see on menus but also other terms unlikely to appear.
So with that long preface let’s take a look at a few fragments. I’ve been looking at the receta website which is a very good source (even to use a few of the recipes as the Google Translate is adequate to make some of these items). This has a pull-down list of categories and today’s post comes from examples in dulces y postres (sweets and desserts). There are 34 pages (usually with 14 items per page, including photos for each and a link to the full receta) in this category and I’m only dealing with interesting fragments from the very first page.
As an example, we find
|Galletas de avena y panela con frambuesas para hacer tus desayunos más saludables||Oatmeal and panela biscuits with raspberries to make your breakfasts more healthy|
Of course the translate is biased to using the UK definition (biscuits) of galletas instead of the USA (cookies) but the item to note here is the untranslated panela. One might guess this had something to do with bread but it doesn’t. Instead panela is an unrefined whole cane sugar. This gets translated, in other references, under various names: ‘brown sugar loaf’ (by Oxford); ‘brown sugar’ (from web search and recipe) and the best explanation (though not exclusively for Spain) is in the Spanish version of Wikipedia, https://es.wikipedia.org/wiki/Panela. It’s interesting that Google translates avena as oatmeal since the literal translation is just ‘oats’ but oatmeal is actually more appropriate in this context, so chalk one up for Google’s claims to use context.
But it was one specific receta that had a few interesting tidbits:
ingredientes section from galletas de limón craqueladas, un vicio confesable (Crackled lemon cookies, a confessional vice)
|Mantequilla, 30 g (a temperatura ambiente)||Butter, 30 g (at room temperature)|
|Azúcar, 50 g||Sugar, 50 g|
|Ralladura de medio limón||Grated lemon half|
|Huevo L, 1||Egg L, 1|
|Zumo de limón, dos cucharaditas||Lemon juice, two teaspoons|
|Harina de repostería, 145 g||Pastry flour, 145 g|
|Levadura química, media cucharadita||Chemical yeast, half teaspoon|
|Sal, una pizca||Salt, a pinch|
|Colorante amarillo (opcional)||Yellow coloring (optional)|
|Azúcar glas, para rebozar||Sugar glas, to coat|
Even though some of the terms in such a list (e.g. pizca (pinch), cucharadita (teaspoon)) are unlikely to appear on menus they are interesting to add to my corpus. cucharadita is interesting since it’s a diminutive derived from cuchara (spoon). But the two terms marked in pink which have “strange” translations warranted additional research.
I do a fair amount of baking, either with yeast or other leaveners and I’ve never encountered ‘chemical yeast’ (Google’s translation of levadura química). Now Oxford does literally translate levadura as ‘yeast’ and química as ‘chemistry’ so Google has the translation literally correct. But looking for this we can find this article in the Spanish Wikipedia that then offers, as a synonym, the more obvious polvo de hornear (also literally, ‘baking powder’). Now this is what I suspected this ingredient was but I couldn’t immediately conclude that without a literal research, a common issue when encountering a suspect machine translation (which is an issue in menus as well). So levadura (which clearly stems from same root as leavener) would be better translated, as minimum, as ‘chemical leavener’ (a bit more generic than ‘baking powder’) but knowing whether this means baking powder or baking soda is rather important in making cookies.
Additional the adjective modifier, glas, to azúcar (a common enough word I know it by memory, i.e. ‘sugar’), without any translation to English left another puzzle. But I’ve seen, in a glossary (a different way of extracting terms) multiple azúcar xxx type terms to cover the various types of sugars (note the contrast in the above-mentioned panela, however, it’s not azúcar marrón). Again the Spanish dictionary provides a good explanation with this article where glas is translated (in the article text, by Google) as ‘icing’. Looking at spanishdict.com ‘icing’ is the UK literal translation and . ‘confectioner’s’ is the US literal translation but it would be best known as ‘powdered’ when applied to sugar.
So while levadura química (or polvo de hornear), colorante amarillo or ralladura de medio limónare unlikely to appear on any restaurant menu panela or azúcar glas or mantequilla (or any of the common terms in this ingredient list) might.
So receta websites do seem a potential rich source to extract for my corpus (as well as some interesting stories).