Quick progress note: Passed León

I haven’t found time to do any posts (nor much menu research) but I have managed to keep plodding away on virtual trek and thus have “zipped” (a highly relative term) past León without commenting on a single restaurant. So 298.8 miles on foot and 6832.2 on bike (unfortunately exercise equipment not the more fun real thing).

My initial research to develop a list of restaurants with online menus was disappointing. My simplistic notion was that León was a large and sophisticated city and thus more likely to have upscale restaurants than previous cities along the Camino. But the initial results proved that assumption wrong.

I’ve developed a new technique, at least for cities, to find online menus. Instead of using Google Maps (works for smaller towns with just a few restaurants) I now use one of the crowdsource rating sites (to avoid a plug I won’t mention which). While I’ve had enough experience with rankings in USA restaurants I can visit to be skeptical of rankings they generally correlate. However, better ranked restaurants are not necessarily more likely to have websites or especially online menus.

So combining all the factors my list of menus to investigate, for León, is no larger than my list from Palencia (source of my previous posts). This is surprising since León is about three times the population. That said, León has less population than the second largest city in my midwest flyover state (Lincoln, Nebraska) and significantly smaller than my home city (or Columbus Ohio where I recently dined and have yet to post). So perhaps it’s not too surprising León doesn’t have that many larger restaurants that have online menus.

Now a question might be, what good does it do a restaurant to bother with an online menu? I think that in the USA it’s quite important but apparently that belief isn’t (at least fully) shared in Spain. This suggests to me comensales (guests) are more likely local and don’t decide where to eat based on websites. For my purpose it’s disappointing because I don’t get more diverse source material. What I have already learned is that restaurant food terminology is highly variable, by region or location, in Spain and thus to obtain the best corpus to generate my translator needs content from a geographically broad selection. But, obviously restaurants don’t have (or not have) online menus for that purpose.

So I have just begun to look at the León restaurant menus I did find. I’ve started in ranking order and thus hit two expensive and more sophisticated restaurants right away. Both have a strong showing in what would be labeled either as molecular gastronomy or modernist cuisine. So, despite a huge number of photos of a large number of dishes both of the top three restaurants only have a degustacion (tasting) menu online thus providing only a limited amount of raw data for my analysis and corpus.

So I can relate a few interesting translation issues (again this means where the machine translation, usually Google, doesn’t make the best choices, at least in menu context, or the terms on the menu don’t actually have a translation).

Menú seminal Weekly menu

This is the first time I’ve seen this on any menu even though it’s basically the same as degustacion (tasting) but with a time of year context, as they explain:

Nuestra oferta se compone exclusivamente de este menú degustación, que define la sensibilidad por la cocina y el respeto hacia el producto.

El ritmo frenético del mercado, propicia que en este menú entren y salgan productos constantemente, lo que impide en ocasiones que este siempre actualizado.

Our offer consists exclusively of this tasting menu, which defines the sensitivity for cooking and respect for the product.

The frenetic pace of the market, encourages this menu to constantly enter and exit products, which sometimes prevents it from being updated.

Note: Generally I’ve found that Google actually translates full sentence prose more effectively than the one line items on menus. Perhaps this does indicate their claim of using context actually does help.

So here are two items from this menu (the only restaurant in León with a Michelin star) that required more research than simple translation:

ciervo asado con castañas, patata y trompetas de los Muertos roasted deer with chestnuts, potatoes and trumpets of the dead
queso de El Palacio con brevas El Palacio cheese (artisan sheep cheese) with figs

In the first item ‘trumpets of the dead’ is actually a good translation but unhelpful. It turns out this is a particular type of mushroom (Craterellus cornucopioides) whose name stems from the fact that the edible one resembles a lethal one so I suppose this is a bit like eating fugu in Japan (which I’ve done and it was another bland white fish with a tiny bit of tingle). OTOH, queso de El Palacio is just a particular cheese that is a local specialty of León.

From another menu of the top-ranked restaurant, with more traditional Spain offerings rather than the Spain influenced modernist cuisine had a few carta (a la carte menu) and thus more content. Here are a couple of examples:

PISTO CASERO

con huevo frito y pimentón

PISTO

with fried egg and paprika

Pisto is just the name of a dish and thus one of those items, like gazpacho or paella, that really doesn’t have any kind of translation and thus one must know what it is. It is a vegetable stew (or thick sauce) that resembles ratatouille.

And

CACHOPO

“como en Asturias”

CACHOPO

“as in Asturias”

is another example of a particular dish, cachopo, that you just have to know what it is (Two large veal fillets and includes ham and cheese. The dish is eaten fried and hot after being breaded in eggs and breadcrumbs) before you decide to order it or not. Like most dishes there are multiple recetas (recipes) so often Google searches for a term like this will result in finding a receta instead of a description but if you’re a foodie that may be more helpful anyway.

LENGUA CURADA con lascas de queso y aceite de pimentón CURED LANGUAGE with cheese flakes and paprika oil

lengua is one of those words where the most probable literal translation is wrong in this context. In fact the most “obvious” literal translation is correct, i.e. ‘tongue’ which then can mean ‘language’. For menus it is ‘tongue’.

CREMA DE NÉCORAS

con langostinos

CREAM OF NÉCORAS

with prawns

Here Google had no translation but Google searches quickly revealed ‘velvet crab, Necora puber‘. As an informal observation, especially in regards to seafood, I’ve noticed that the Spanish term often is directly derived from the scientific (Latin) name of the creature. So as a hint this might be a good place to start searching.

And this one was probably the worst (least helpful) translation:

ALBÓNDIGAS DE VENADO

al Prieto Picudo

DEVICE BEDS

to Prieto Picudo

I can’t even quite decide why the poor translation occurs as there is little literal connection. albóndigas is fairly common on menus (plus a cognate of its Italian counterpart) so one I immediately recognized as ‘meatballs’, although in some menus in Spain it may be an item closer to ‘meatloaf’. Nothing about it translates to either ‘device’ or ‘beds’. Likewise venado has a simple (and presumably correct in this context) literal translation of ‘deer’ or as also listed as a culinary sense, ‘venison’. So literal translation would be much more useful, in this case. But Prieto Picudo has no translation but is easily found via searches as a particular type of grape local to  Castile and León (DO Tierra de Leon).

And finally a term I’ve often seen that doesn’t appear in dictionaries but can be deduced if one knows about rules in Spanish for making diminutives from base words:

CHULETILLAS

de conejo

CHULETILLAS

rabbit

Google failed to translation chuletillas but this I’ve previously found as the diminutive of chuleta (rib) so one can conclude these are simply small ribs, which would obviously be true when found a rabbit, but often this term is also used for very young (unweaned) lambs (lechazo or cordero lechal) or pigs (cochinillo or lechón) where leche (milk) is the key part of these terms.

So while I’ve fallen behind in posts at least I can provide a bit of information about food terms from León.

Advertisements

Observations from menus from restaurants in city of Palencia

I’m falling behind in doing posts about interesting things I find on menus so I decided to do two different things.

First, normally I would not manually extract corresponding English (usually from Google translate, sometimes from searches or dictionary lookups) and Spanish words or phrases and then collate the results across multiple menus. This I’ll do thoroughly, someday, with a more comprehensive approach using custom software and a corpus (of these kinds of extractions), critically with the “certainty” (expressed as a probability) that the translation is correct. Only with this very careful approach can I use “big data” effect (i.e. small wrong details wash out with lots of instances of word pairs) to get most accurate translations, or, in some cases, confusing translations that take a lot of research to decide (such as exactly what cut is solomillo). But because I’m behind I decided to go do the manual extraction and collation and analysis for many menus I studied in Palencia.

Second, normally I’d make a post on individual menus about what items are interesting, either the strange machine translations (or lack thereof) or items that required more than translation (such as recognizing a term is really a classic dish (recipe) or an ingredient from specific location or type of preparation). And such posts, of both necessity (lack of time to create) and less raw information are shorter than this consolidated post will be.

So instead I’ll really blast you, Dear Reader, with a vast amount of observations from all these menus at once. Since this is a lot of work my actual information may be in less than complete sentences and/or with explanation.

So here we go.

First, I made a list of some words/terms that can be very confusing (at least to me) since there is only minor spelling difference between words that are quite different, e.g. o. pata (leg) pato (duck) pavo (turkey). So here are some more:

  1. azafrán (saffron) azúcar (sugar)
  2. calidad (quality) caliente (hot)
  3. fresa (strawberry) and fresca (fresh, could be fresco)
  4. fríos (cold) and fritos (fried); both are adjectives so o might be a and s might not be included.
  5. frita (fried, masculine frito is less confusing) and fruta (fruits)
  6. mollejas (gizzards, sweetbreads) and mollete (a soft round white flatbread)
  7. oreja (ear) orejones (dried apricot) oveja (sheep)
  8. picada (minced) and picante (spicy)
  9. piña (pineapple) and piñones (pine nuts)
  10. roja (red) and rosa (pink)
  11. vieiras (scallops) and Viernes (Friday); zamburiñas frequently refer to scallops nominally of the “variegated” type (Chlamys varia) which stumps Google
  12. añejo (aged) and añojo (yearling, e.g. veal)
  13. cocina is usually kitchen (can also mean cuisine) whereas cocida usually means cooked (sometimes boiled); also cocinada is used as cooked.
  14. especiada (spice) especialidad (specialty) espinaca (spinach) espárrago (asparagus) espagueti (spaghetti)

These are more different in spelling but still easy to confuse or misunderstand:

  1. confitado can mean confit (the process, so confited if that were a word), but also candied as a modifier of some other ingredient and then confitura is jam which really isn’t same thing as confit
  2. guisantes (peas) and guisadas (stewed) and guisos/guistoes (stews)
  3. lima (lime) and limón (lemon, but sometimes also lime)
  4. melocotón (peach) and melon (melon) membrillo (quince or quince jelly)
  5. plátano (banana) and plato (dishes)
  6. postre (dessert) and potro (horse)
  7. tarta (cake, sometimes pie) and taza (cup, usually for hot drink, copa for cold drink)
  8. ternera (usually veal, but often can be beef) terrina (terrine, a cooking dish)
  9. tiempo (time) ande tierno (tender)
  10. agridulce (sweet and sour) and aguacate (avocado)
  11. alcachofa (artichoke) and alcaparras (capers)
  12. lomo (generically loin portion of any animal) or lomo (a special cured pork product)
  13. bacon and beicon both are used for ‘bacon’ but lacón is something entirely different (cured ham shoulder)

And here are a bunch of observations that I find interesting in food terminology in Spain’s menus.

  1. bellota rarely means literal ‘acorn’ and usually refers to special pigs fed on acorns and thus rather expensive type of ham
  2. tabla (a serving board/plank/platter) is not the obvious cognate ‘table’ which is actually mesa
  3. bollería can refer to the place (‘bakery’, then on a menu implying something from a bakery) or directly translated as ‘pastries’
  4. bola literally translates as ‘ball’, which makes sense as a term for a ‘scoop’ of ice cream
  5. bodega, in Spain, is not a store so it is a ‘winery’ (or place with wine)
  6. caldo is not the obvious cognate ‘cold’ (which unobviously is frio) but is a ‘broth’ or ‘stock’
  7. cogollos is frequently translated as ‘hearts’ (which is more likely corazón if from an animal) but it may be the ‘center’ (of a leafy vegetable, hence ‘heart’) or ‘buds’ or ‘shoots’ (of a vegetable)
  8. yema most often would refer to the ‘yolk’ of an egg, but it may also mean ‘buds’ or ‘shoots’ (as does cogollo as previously mentioned)
  9. garbardine is not a fabric but means literally ‘overcoat’, i.e. some sort of batter coating
  10. anchovies can be referred to as anchoas or boquerones where usually anchoa is the preserved version and boquerones is the “fresh” one, though both words equally apply as the name of the fish itself
  11. dorado is usually ‘gilt-head bream’ not the adjective golden. It’s not clear if, in Spain, it really is the same fish as mahi-mahi (dolphinfish) which may be the meaning of dorado outside of Spain
  12. empanado usually means breaded (form preceding masculine noun, otherwise empanada) in Spain; whereas empanada is a particular filled pastry elsewhere (and sometimes in Spain as well). It is derived from empanar which can be either ‘to coat in breadcrumbs or pastry’ which adds to the confusion
  13. galleta is often translated as ‘biscuit’ which is confusing to Americans (not Brits) since UK biscuit really is US cookie and galleta is cookie in Spain (not something like the southern US biscuit)
  14. guindilla (usually a specific pepper but used generically as hot pepper) or pimienta (or pimiento) may be any pepper or a specific type of pepper
  15. jijas is a particular mix of meat and spices to be used in making sausage, but it also may be itself cooked and then served, usually as a tapa
  16. jugo and zumo both can be translated as ‘juice’ but zumo is almost always the beverage and jugo is the juice derived from something else via cooking
  17. manillas has numerous translations (handles/hands, feet; trotters) but manos usually means hands but either on menus this usually means ‘pig feet’ (oh yum, almost as good as chicken feet I had in China)
  18. just módena often appears on menus, but it refers to balsamic vinegar which is famously from Modena in Italy and thus this name
  19. paletas translates as ‘shoulder’ or ‘shoulder blade’ (and other things) as does paletilla which probably means paletilla is the diminutive and thus from a smaller animal (say piglet verse mature pig)
  20. pata de mulo is not the unappetizing leg of a mule but instead a particular cheese
  21. perrito is the diminutive of perro (thus small dog or puppy) but appears on some menus (sometimes followed by caliente) as the term for hot dog, I guess a literal reverse translation; OTOH puerro is a leek
  22. pez refers to the animal (fish) vs pescado as the recipe ingredient (fish) and often a section of a carta
  23. boletus (a genus of mushroom-producing fungi) is often on menus rather than setas or champiñones or hongos (less common in Spain than elsewhere); generally setas are more “wild” (like porcini or Chanterelles) and champiñones are more cultivated (like button or cremini); hard to say what you’ll get and you might not like some fungi under a particular name
  24. ternera, usually translated as ‘veal’, may also be any cut from a cow, albeit typically from younger cattle
  25. vegetal can refer to vegetables sides or to the vegetarian dishes
  26. ventresca, nominally the belly portion of a fish and bonito (a specific type of fish) often can be referring to tuna (atún)
  27. de corral (literally of the ‘yard’ or ‘farmyard’) is the Spanish version of the trendy term ‘free range’, usually in reference to chickens
  28. calamares, sepia, chipirones, chopitos, puntillitas, quisquillas all refer to preparations of a squid-like animal with most the difference being size and source of the animal, or sometimes the method of preparation. rabas which is literally tails and most often since as rabo (sometimes with de buey) is ‘oxtail’ can also refer as “rings” of the squid body
  29. chuleta and chuletillas are both (usually) chops (aka ribs) with bone attached. The main difference is chuletillas are (typically) smaller (as implied by being a diminutive of chuleta) and usually in reference to unweaned animals (mostly lamb (lechazo) but might be suckling pig or veal)
  30. sausages go by a variety of names: embutido, salchicha, salchichón; sometimes chorizo is used generically to mean any sausage and worse sometimes morcilla is also used generically as sausage (or with misleading translated as pudding)
  31. the verb guisar (to stew) leads to several different terms for stews or stewed (as a modifier); guisad{a|o} is usually ‘stewed’ whereas guisos or guisotes are ‘stews’, but then estofado (from verb estofar which is also ‘to stew’ ) is also stew/stewed; menestra is sometimes used generically as stew, but it usually implies a vegetable stew and often a particular recipe.
  32. a la brasa (‘grilled’, usually directly over coals), a la parrilla (‘grilled’, usually on a grate over fire), a la plancha (‘grilled’, but on iron plate not directly over fire), ahumado (‘smoked’, not necessarily with cooking at same time), al carbon (cooked over charcoal); parrillada de X often appears and seems to be a serving of ‘grilled’ X (mostly likely vegetables rather than meat)
  33. Have fun figuring out bocadillos, bocaditos, bocados, bocatas and chapatas which are all some variation of “snacks”, usually in the form of sandwiches (usually small) with rolls or loaf bread rather than sliced bread. Just to make things more fun, pepito is a small meat sandwich (whereas pepita is a seed, or in Mexico a pumpkin seed)
  34. And don’t even get me started on the confusion between Spain and Mexico on: torta, tortitas, tostada, tostas and  especially tortilla and as previously mentioned empanada.

So I hope this post (plus the now updated glossary (merged these Palencia derived terms with the previous set) shows how much can be learned (and left as questions) by close examination of a bunch of menus. It may be a pain to do the tedious mechanical work but it all provides a lot of interesting exercises in trying to learn Spanish, specifically in food and Spain context.

 

cata de vinos

I’ve been spending a lot (too much?) time trying to mine Spanish terms associated with wine. Discovering a large list of these is only somewhat useful for reading menus in Spain which is the primary purpose of my project. But sometimes you look where the light is, not where your keys are (this is a cliche in USA, perhaps not obvious to others).

Anyway cata de vinos is not quite what it says literally. The literal translation is simple – ‘wine tasting’, something rather obvious that any of us do when we drink wine, at a restaurant or at a party or wherever. BUT, there is a more formal meaning which is spelled out in this Spanish language Wikipedia article.  This is the kind of tasting “professionals” do to write all those articles (or a description of a particular wine on a menu) in all that wonderful (and frankly somewhat snobbish) wine jargon.

Any kind of tasting that involves comparative analysis requires training but also requires a vocabulary that can be fairly precisely defined and used by different tasters in the same way. We amateur wine “tasters” often don’t really know these terms.

I was surprised to find a number of fairly detailed sources, in Spanish (both the terms and definitions) covering “official” cata de vinos. While many of these terms would not have a precise (or sometimes any) meaning to us amateurs it’s still worthwhile to attempt to dig them out.

So this has been a long duration for me doing this since I found such rich and extensive, but difficult to process sources. By now I’d hoped to provide a more complete post on this subject but I’m still not done so this is just a fragment to demonstrate some of the issues of decoding vocabulary like this, especially for a non Spanish-speaker.

The source I’ll discuss here is Vocabulario del Vino that is reached by the Glosario tab at a site © 2011-2017 Enominer.  Try as I have I can’t actually figure out who/what Enomier is! (no translation I can find)    It is a web domain name as per https://www.enominer.com/ but it doesn’t have an About… to actually figure out what this is. I suspect it’s a publisher of magazines about wine but that’s just a guess. The page name containing the glossary is diccivino.html which, again I’m guessing, I think just a contraction of diccionario and vino. And in the many searches I’ve done trying to expand on the definitions here I seem to have encountered very similar lists at other URLs so despite the © at this site (no idea if it really is their copyrighted material or a copy from elsewhere) some/all of this glossary is published elsewhere on the web. Which, btw, doesn’t help me when I search to just find what I already have as text from this glossary. The sub-heading under the name at this site just says:

cultura del vino, desarrollo rural y ciencias de la tierra Wine culture, rural development and Earth sciences

As explanation of their glossary the webpage explains that it is presenting a formal terminology.

Toda ciencia o materia cuenta con un conjunto ordenado y sistemático de términos y de su correspondiente significado.

La viticultura y la enología no son una excepción.

Aún siendo comúnmente admitido que la cata de vinos es una acción de los sentidos que aprecian sensaciones de aromas y sabor con un contenido más subjetivo que objetivo,
no es menos cierto que hay un conjunto de normas y reglas no escritas que permiten traducir las apreciaciones sensoriales que influyen principalmente en la cata de un vino (vista, olfato y gusto) en valores que pueden comprobarse de una forma objetiva.

All science or matter has an ordered and systematic set of terms and their corresponding meaning.

Viticulture and winemaking are no exception.

Although it is commonly accepted that wine tasting is an action of the senses that appreciate sensations of aromas and flavor with a more subjective than objective content,
it is no less true that there is a set of rules and unwritten rules that allow the translation of sensory appreciations that influence mainly in the tasting of a wine (sight, smell and taste) in values ​​that can be checked in an objective way.

They divide their glossary in four sets:

Términos relativos al color Color-related terms
Términos relativos al aroma. Terms related to the aroma
Términos relativos al sabor. Terms related to taste
Otros términos. Other terms

So I’ve been churning through these using both Google and Microsoft to do the translations. So as a fragment of this work here are a few terms (from the sabor/taste set under R):

rancio

Vino oxidado, licoroso y seco. Es un defecto en los vinos de mesa, pero no en los vinos generosos.

stale Rancio

Rusty, dry and dried wine. It is a flaw in table wines, but not in generous wines.

Oxidized wine, liqueur and dry. It is a defect in table wines, but not in generous wines. 

Purple text is the Google Translation and black text is the Microsoft (inside MSWord translation). Note that Google doesn’t translate rancio to ANY English word. This has been common in analyzing the cata terms as many don’t seem to have a direct English equivalent and thus require a lot of research to make a guess. Microsoft picked ‘stale’. Looking at my usual two online dictionaries, spanishdict.com and Oxford I get a variety of English terms for rancio:  rancid (the obvious cognate), mellow (interesting this is the wine sense), ancient, long-established, stale (bread sense), antiquated, old-fashioned, sour and unpleasant. That’s a lot to choose from to decide what rancio means in the cata sense; IOW, how would a professional taster apply this term and if they were also fluent in English what English term would they use?

So we look at how it is defined. In the first phrase of the definition:

Vino oxidado, licoroso y seco.

Google and Microsoft have some significant difference. MSFT translates oxidado as ‘rusty’ (a valid dictionary literal translation) but Google uses the more appropriate ‘oxidized’. Even a somewhat amateur taster like me is familiar with ‘oxidized’ as a flaw in wine and ‘rusty’ is a chemical oxidation process but not likely to really apply in this case.  Likewise for licoroso  MSFT and Google disagree and in my research I think both are wrong (although Google’s liqueur  is closer.  licoroso is a concept that doesn’t really have a single English equivalent, only a definition which is ‘strong; of high alcoholic content’.

So we still haven’t quite got this figured out but the critical clue lies in the next sentence and the words vinos generosos. Both Google and Microsoft translate this literally (generous wines) BUT in this case this is a very specific word pair that really means a type of sherry as explained in this source which indicates generoso is a regulated term of Consejo Regulador.

Now actually this issue (sherry versus table wines) has occurred many times in studying the cata vocabulary.  I’ve learned that Spain is actually the leading wine producer (by volume) in the world, surpassing both France and Spain and also easily California (which as a former citizen, to me, is US, when it comes to wine). Simply put the fortified sherry wines are quite different from the lower alcohol table wines and thus tastes, aroma (bouquet) and color attributes can be quite different.

So in this case this source is telling us that an acceptable (possibly desirable) taste in sherry is not attractive in table wines BUT it is hardly the same as rancid (I doubt even in sherry this is good) or oxidized or any of the other translations of rancio. So if I were forced to pick an English equivalent I would go with ‘mellow’/’ancient’. And this shows the problem – these words don’t really describe this taste but none of the other translations do either.

In short, especially trying to understand the specialized vocabulary of cata de vinos you really have to have experience tasting, in Spain, in the context of all the wines available in Spain. It’s basically not possible to translate this over to English.

And since rancio looks a lot like rancid so a non-Spanish speaker who saw this as a term describing a wine it’s unlikely they’d try it, which, according to this, they shouldn’t if it is table wine but should if it’s sherry.

I had planned to discuss several other R taste terms but this post is already too long so I’ll merely mention one more:

retronasal

Es el aroma de menor intensidad que el olfato que se percibe por vía interna desde el paladar cuando respiramos por la boca con una pequeña cantidad de vino en la cavidad bucal.

Aftertaste Retronasal

It is the aroma of less intensity than the smell that is perceived by internal way from the palate when we breathe through the mouth with a small amount of wine in the oral cavity.

It is the aroma of less intensity than the smell that is perceived internally from the palate when we breathe through the mouth with a small amount of wine in the oral cavity.

Again the stuff in purple is Google’s Translation. Interestingly Microsoft actually picked a translated English word (aftertaste) for retronasal. But to my eye retronasal doesn’t even look Spanish at all and thus might be a loanword from English. In fact it is. But what does it mean? Actually finding a description of this in English wine tasting sources shows approximately the same thing as the translation (almost identical between Google and Microsoft) of the definition.

The funny thing is I didn’t know what retronasal meant BUT I’ve actually done exactly what it’s definition describes (if I was told this term I’ve forgotten but I don’t believe I ever knew it). Not long after moving to California and just as California was becoming a major player in wine (hard to believe it once was poorly regarded, decades ago) I took a course on California wines and how to do tasting at a community college in the Bay Area. We were actually taught how to do this – take a sip, hold the wine in your mouth, open your mouth slightly and breathe in. The sensation one gets is entirely different than just tasting (mouth closed) or the aftertaste (breathing in after swallowing). And if you’ve ever watched a professional tasting you see the tasters doing this (and of course, also spitting out the possibly very expensive wines they’re tasting).

Anyway this diversion in my project has taken a lot of time and hasn’t provided a great deal of material to put in my corpus for my menu translation app but it has certainly provided a lot of opportunity to see challenges in translation.

So I’ll leave you, Dear Reader, with a couple of quiz questions.

aguja

Vino con contenido carbónico perceptible al paladar y visiblemente observado al descorchar la botella. El gas carbónico procede de su propia fermentación y da sensación picante y agradable

needle

Wine with carbonic content perceptible to the palate and visibly observed when uncork the bottle. Carbon dioxide comes from its own fermentation and gives a pungent and pleasant feeling

quebrado

Vino alterado por las quiebras, que afectan al color.

broken

It was altered by bankruptcies which affect the color.

What English equivalent would you use for aguja and quebrado?

And there are about 50 more of these just in this source!

 

Still moving, even if slowly

May and June have had a lot of deviations, for me, from my daily routine. As a consequence I haven’t done much work on this project nor much in terms of my virtual trek. I’m using a GPS trace of the Camino de Santiago to map my workouts on a stationary treadmill in the basement, as an incentive to keep up my miles. With the interference I’ve had in the last two months I’ve fallen quite a bit.

For the first five months of my virtual trek I average about 25.5 miles/month. Not much when compared to an actual trek (typical distance of 1.5-2 days). But I’ve also averaged 537 miles/month on a stationary bike so overall my exercise is fairly high. However during May-June I’ve only averaged about 14 miles/month, more due to missing days than shorter days. Hopefully I’ll get back on track.

But all this has brought me, as of yesterday, 208.1 miles on my virtual Camino, which is probably more than most do on the real pilgrimage which is now mostly tourists joining the fad on short guided trips. So where does that put me?  Just a bit beyond Castrojeriz, still in Burgos Province in the autonomous community of Castile and León. Actually Castrojeriz is the biggest town I’ve passed through in some time and there are enough tourist/pilgrim accommodations to “visit” numerous albergues and restaurants, one of which has an online menu.

So that means I get to look at another menu for any interesting details beyond the simple (nearly-)literal translation Google does for webpages. (Google claims to be context-oriented but I think that’s an overblown claim as I’ve previously documented in older posts). Reading menus (with some smartphone app) is the long-range goal of my project and finding menus (critical from Spain, not just in Spanish) and translating them and researching eccentricities in translation will produce raw material for my corpus of dual Spanish-English entries on which to base my app.

So, let’s look at Casa Cordón’s carta (menu) in Castrojeriz, Burgos, Spain. It has two sections of entrantes (starters), frío (cold) and caliente (hot), a section of primeros (first) and a section of segundos (seconds), a fairly typical menu listing.  [Note: usually carta is equivalent to a la carte in USA versus menu which is usually some limited set of choices for a particular price, i.e. equivalent of prix fixe in USA] The entrantes have few surprises (in translation) but here are a couple of interest:

cecina de León Lion smoked beef

While cecina might indeed be beef it is usually translated as just ‘cured meat’ and thus might be from any animal and some people might care which. At least ‘cured meat’ is, at minimum, a more useful translation.

I also note three different “meanings” of de (simply of):  1) queso de oveja (sheep) or queso de cabra (goat): in this case de describes which animal’s milk is used to produce the cheese; 2) variedad de setas (literally: ‘variety of mushrooms’, more correctly means an “assortment” of mushrooms, not a particular variety as per the literal translation): in this case de is used in the conventional manner of a preposition; and, 3) morcilla de Burgos (which Google didn’t “translate” as all): in this case de means a particular type of morcilla (blood sausage) typical of the Burgos area (not made out of bits of burgoses). Now some visitors might know what morcilla is (it is common and often found) but again some people might actual want to know it is a sausage with blood in the mix. So these translations, at minimum, could be a bit more helpful than what Google (or probably any smartphone translation) would provide.

There are a couple of other interesting failures in translation that a little research (hard to do while a server is waiting for you to order or if you don’t have an Internet connection to do searches).

Crema Castellana Cream Castellana

This is a named dish (in the style of Castile, aka Castilian) for which there are multiple recetas (recipes). Translating crema to creme can be literally correct but also often refers to a cream-based soup. In most of the recipes for this item ‘puree’ would be a more accurate translation (the key ingredients are garlic, eggs and old bread). This is a typical case where a really good menu translation would require a description of the item not just a literal translation.

Tallarines con tomate Noodles with tomato

Now some type of noodles with some type of tomato sauce is probably all you need to know but ‘noodle’ is fairly vague (although the literal translation from Oxford for the singular (and accented) tallarín). Somehow Google search connects this to a Wikipedia entry on tagliatelle (this is a mysterious process I’ve previously reported) but I can’t confirm any definition connection of tallarín as tagliatelle,  so simply ‘noodles’ will have to suffice. Often in photos I’ve seen penne more commonly with simple tomato sauce, but probably pasta is just pasta to a hungry peregrino.

Lechazo de Castilla y León Lechazo de Castilla y León

Somehow Google missed this (I’ve seen it get it right, maybe the “context” of de Castilla y León confused it despite the fact any trekker would know they’re in Castilla y León and thus this is just a regional designation. Remember leche is milk would help but really knowing lechazo is one of several terms for ‘suckling’ (not weaned young animal) is better. But this term is used for both piglets and lambs, so the menu alone, even translated better, might not be sufficient to decide to order this item and thus conversation would be needed.

Perdiz de Monte escabechada Pickled Monte Partridge

Here learning perdiz (correctly translated as partridge) is helpful and escabechada is derived from the verb escabechar (to pickle, to souse) is fairly literal, but what about monte – is this some additional (and relevant?) qualification of partridge.  monte normally would mean ‘mountain’ but it can also mean ‘woodland’. This was a bit difficult to track down but it does appear to be a particular wild partridge that is now fairly rare although there is a farmed version that is similar. But searches also revealed a tinned pâté of this bird so it’s still unclear exactly what this menu item might be.

And finally, lubina a la espalda or dorada a la espalda. lubina is correctly translated by Google as ‘sea bass’ but, as I’ve usually seen dorada is translated (literally, but wrong in this context) to ‘gold’ or ‘golden’. In fact it’s a particular type of fish with some dispute whether it is ‘gilt-head bream’ (more likely as this is a Mediterranean fish) or ‘dolphin [fish]’, aka, ‘mahi-mahi’ which is less likely as this is not commonly found in Spain. I’ve had mahi-mahi (and like it) but never gilt-head bream so it would be a bit of adventure to order this (and given the typical blandness of fish could I even tell which it is).

But items then use a la espalda as further description but what does this mean? Google did a literal translation of ‘on the back’ but that’s not helpful. Often on menus for fish there is a qualifier of which part of the fish, e.g. cheek, belly, filet so is ‘back’ something like this? No, as best I can tell from photos in search results it simply looks like a cooking method where the entire fish is split and flattened and then fried with skin (back) side down, i.e. a fairly simple preparation. I can’t confirm this so this is one of those terms I’ll add to my corpus, provisionally, with a lower confidence value.

So hopefully I can pick up my pace, both trekking and posting, but at least one of the issues that has reduced my activity will continue for a while so posts may be less common.

naranjas escarchadas: Subtle difference between confitar and escarchar

Looking at recetas provides a different universe of cooking/food terms than looking at menus. I say this without “proof” but just as my subjective observation looking at a lot of both sources. The recetas tend to be more conversational/colloquial (both in titles and body text) than menus and so reveal a different glimpse of the Spanish terms.

One amusing example (on same webpage as my main topic here) is:

Whoopie Pies, la mejor forma de terminar una semana Whoopie Feet, the best way to finish a week

pies does indeed translate to ‘feet’ (as I learned in my post about names of mushroom parts) but in this case this is a real literal fail in that Whoopie Pie is of course English, not Spanish.

But moving on to main point. As usual I crunch through the Spanish (titles of recetas in this case) and get the side-by-side Google Translation to English, and then look for unusual or interesting translations, and then, investigate deeper. So here is the one that triggered this investigation and post.

Receta del lector: Naranjas escarchadas o confitadas en olla GM F y G Reader’s recipe: Candied or candied oranges in a GM GM pot

Now first of all, to just clear it up, I’ve encountered the olla GM F y G multiple times. This is a cooking device, somewhat similar to the popular InstantPot in USA. Not the issue here.

The issue is seeing ‘candied’ repeated in the English translation. Matching up the words this means Google thinks escarchadas  is ‘candied’ and confitadas  is ‘candied – which is it?

These are conjugations of the verbs escarchar and confitar, neither of which (in Oxford) directly translated to ‘candied’. In fact, that was my initial confusion as both translate to ‘to crystallize’.  spanishdict.com has more translations: confitar (to candy, to crystallize, to preserve in syrup) and escarchar  (to crystallize). A further clue is the noun, escarcha, which translates to ‘frost’.

The online Oxford dictionary, which I use extensively, offers both definitions and translations. The Diccionarío de la lengua Española from Real Academia Española is the authoritative source on Spanish definitions. So I used definitions from both these sources to attempt to figure out verb means what and why the author of this receta used both. As I’ve generally found the definitions in DLE are written in prose that gives Google Translate some issues so try to read past those.

For confitar:

Oxford

1 Recubrir frutas cocidas con un baño de azúcar. Coat cooked fruits with a sugar bath.
2 Hervir una fruta o un fruto seco en un almíbar concentrado. Boil a fruit or a dried fruit in a concentrated syrup.
3 Cocinar y conservar, en su propia grasa, carne de cerdo, pato o pavo. Cooking and keeping, in its own fat, pork, duck or turkey.

and DLE

1. Cubrir con un baño de azúcar una fruta o una semilla para hacerla más agradable al paladar. Cover with a bath from sugar a fruit or a seed for dothe plus nice to the palate.
2. Cocer una fruta en almíbar. Cook a fruit in syrup.
3. Endulzar, suavizar. Sweeten, soften.
4. Cocinar algo en aceite a fuego lento. Cook something in oil to fire slow.

Even I, with no fluency in Spanish, could translate #1 better than Google did.

Now let’s look at escarchar:

Oxford (you’ll see why I mentioned escarcha)

1 Poner sobre una cosa algo que imite la escarcha, como azúcar glas o cristalizado, polvos de talco o harina. To put on something something that imitates the frost, like icing or crystallized sugar, powders of talc or flour.
2 Cocer una fruta o un fruto seco en un almíbar concentrado que al evaporarse y enfriarse forma una capa de azúcar cristalizado en su superficie. Cook a fruit or a dried fruit in a concentrated syrup that evaporates and cools to form a layer of crystallized sugar on its surface.

and DLE

1. Preparar confituras de modo que el azúcar cristalice en su exterior como si fuese escarcha. Prepare jams from mode what he sugar crystallize in his Exterior as yes I was Frost.
2. Preparar una bebida alcohólica haciendo que el azúcar cristalice en una rama de anís introducida en la botella. Prepare a drink alcoholic doing what he sugar crystallize in a branch from anise introduced in the bottle.
3. Salpicar una superficie de partículas de talco o de otra sustancia brillante que imite la escarcha. Splash out a surface from particles from talcum powder or from other substance sparkly what imite the Frost.
4. En la alfarería del barro blanco, desleír la arcilla en el agua. In the pottery of the mud White, dissolve the clay in he Water.
5. Rizar, encrespar. Crimp, curl.
6. Congelarse el rocío que cae en las noches frías. Freeze he Dew what falls off in the nights cold.

Now with all this information the two verbs do have some overlap but also considerable difference. confitar is also cooking in oil, hence a confit and escarchar doesn’t include that definition.

But the key difference, with some knowledge of cooking, is that it’s questionable to consider, as Oxford does, confitar as ‘crystallize’ whereas that does apply (better) to escarchar. A crystallized fruit is not exactly the same as a candied fruit despite both being basically coated (and cooked in) sugar.

So why did the recipe use both? And which should it be? The recipe uses the verb confitar in the instructions portion, i.e. perform the action implied by confitar in the cooking device (perhaps its buttons are labeled as confitar, no idea). But the result of the process and the term consistently used for ‘candied’ is escarchadas. So that still leaves me with the question as to which is really best. Asking Google search the question, “what is candied in Spanish” just adds more confusion with the result: azucarado, which makes sense but doesn’t help. And Amazon’s Alexa decided to respond with confitaras.

Now as to my project (building a menu translation app) what I should have in my translation is all of these variations with both candied and crystallized as definitions. IOW, reading a menu is different than writing a receta. For my project I don’t need to know which word is the best choice in writing, just what do these words mean on menus. So I’ll leave it to fluent Spanish speakers to debate this.

 

 

Something different: Ingredientes

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).

Tidbits from Appetizers and Starters recetas

Following up on my previous post I’m going to comment, briefly, on a few fragments from the new source, specifically recetas (recipes) for Aperitivos y Entrantes (Appetizers and Starters). Even just the first page (of 26) has some interesting translation issues.

Tortillas de trigo integrales rellenas de langostinos en salsa de piquillos Whole wheat tortillas stuffed with prawns in piquillo sauce

I’ve previously mentioned that tortilla is one of those words that has different meaning in Spain than in, say, Mexico. In Spain this is an egg-and-potato dish somewhat akin to the Italian frittata. But in this case there is a photo of the dish and sure enough it’s a plain old tortilla as we’d call it in the USA.

Palmeras saladas con tapenade negro y pesto verde Salted palm trees with black tapenade and green pesto

This is one of those cases where I shouldn’t jump to a conclusion (or label this as a ‘literal fail’). I figured ‘trees’ didn’t fit and it was probably palm ‘hearts’ (a more normal ingredient). But no, this is a cute pasty where a sheet of puff pasty is stuff and then rolled up from both ends and sliced and baked, making something that does look like a palm tree.

Brazo de gitano salado de pimientos del piquillo, queso, canónigos y nueces Salty gypsy arm of piquillo peppers, cheese, lamb’s lettuce and walnuts

Here I figured translating brazo as arm was probably wrong so I went to look up brazo in Oxford. Oxford helpfully provides some typing completion aids so as I was typing brazo it suggested the phrase brazo de gitano so that’s a bit two specific not to be the match, whose definition (Spanish from Oxford, English from Google Translate)

Pastel dulce de forma cilíndrica elaborado con una capa de bizcocho que se rellena con alguna crema y se enrolla sobre sí misma. Sweet cylindrical cake made with a layer of sponge cake that is filled with some cream and rolled on itself.

I was hoping to find the origin of this term so there I use search but in the unclear trick I’ve mentioned in a previous post an English Wikipedia article is served by Google search (I now suspect they translate to English and search Wikipedia). So this appears to be a “Swiss roll”  or  ‘jelly roll’ but still where does this come from? This article has only a partial explanation.

And finally is ‘cherry tomato’ really just tomates cherry? The standard Spanish word for ‘cherry’ is cereza, but again using Oxford typing completion aid it uses both cereza and cherry following tomate. So a loanword from English filters into Spain?

 

 

I’ll take my sombrero sautéed

I’ve continued to work through another online glosarioGlosario de Alimentos, and found an amusing and enlightening entry. On the second page I was doing my usual process: 1) take each term (they are links to a text definition in this source) in Spanish, and, 2) get the Google Translate in a second column, then, 3) click on the link and get the definition (not the English translation of the word, an actual text definition in Spanish), put that under the Spanish term, and, 4) do Google Translate on the definition and clip that and align it with the Spanish. So this is the first part of what I got:

agaricus arvensis

Sombrero: de 8 a 20 cm de diámetro, blanco-amarillento, un poco ocre con la edad, globoso o convexo de joven, después extendido. Borde delgado, enrollado y depués redondeado. Cutícula separable, bastante gruesa y en ocasiones agrietadas.

agaricus arvensis (spoiler, this should be in italics, as a non-English word also)

Hat: from 8 to 20 cm in diameter, white-yellowish, a little ocher with age, globose or convex when young, then extended. Slim edge, rolled and then rounded. Cuticle separable, quite thick and sometimes cracked.

Given that Google Translate didn’t translate the term it was off on a chase to see what I could learn from the definition (and supplementary investigation) to get a more useful translation.

Now one doesn’t need to know much Spanish to know sombrero is a hat. But this bit of the definition, in English or Spanish, doesn’t really give us much clue what agaricus arvensis is. Obviously Google Translate didn’t either (or did it? as this story will reveal). While ‘hat’ is an amusing word to see in the definition of a food ingredient my initial lookup in the Oxford dictionary showed only this translation (as a lesson in this kind of work another dictionary had the right answer (spoiler, won’t say that option, yet) – evidence one needs to look at multiple sources to get accurate translations).

Láminas: libres, apretadas, desiguales, blancuzcas, después rosa-grisácea o encarnadas, pasando a marrón oscuro o en su madurez. Leaves: free, tight, uneven, whitish, then rose-gray or incarnate (Google botched this, should be ‘red’), turning to dark brown or in its maturity.

Now one source translates láminas as ‘leaves’. Nothing in the definition is inconsistent with the translation so this didn’t help.  But as I was grinding through another source (for láminas ) I saw this translations of ‘sheet’ or ‘plate’, but not ‘leaves’. In the authoritative DLE I saw (Google translated):

8. f. Bot. Parte ensanchada de las hojas, pétalos y sépalos. 8. f. Bot. Part widened from the leaves, petals y sepals.

While I was beginning to make guesses (other clues in the complete definition) I thought this was somehow more than ‘leaves’.  Oxford said:

The word laminas is the present form of laminar in the second person singular.

but forcing a lookup on the singular got the same ‘plate’ or ‘sheet’ definition. This is another caution about using translations dictionaries, sometimes a plural noun looks like one of the conjugations of a verb. IOW, no real clue here.

Carne: firme, blanca y delgada por encima de las láminas. Meat: firm, white and thin above the sheets (Note Google picked ‘sheets’ this time instead of ‘leaves’, why?).

So meat and hat and leaves, what sort of food ingredient is this? However, the Spanish version of Wikipedia. I can’t remember what search got me to this location (had to work some to find it again), but this Spanish language Wikipedia article revealed the key clue:

Carne o trama, es un término utilizado en micología para indicar la parte interna del basidiocarpo de una seta o cuerpo fructífero. Meat or plot (DLE has ‘flowering, for trama, which is more likely), is a term used in mycology to indicate the internal part of the basidiocarp of a mushroom or fruitful body.

The overall description had begun to register to me this was the definition of a mushroom where sombrero was ‘cap’ and láminas was gills. But before I quite got confirmation of this there was one more interesting translation from the definition:

Pie: separable, robusto, engrosado en la base, fistuloso desde el comienzo y después hueco.Blanco con algo de vello en la juventud, amarilleando un poco en la base. Piece: separable, robust, thickened at the base, fistulous from the start and then hollow. White with some hair in youth, yellowing a little at the base.

Now pie was one of the first things I looked up (I’m not presenting this post in the same order as my investigation).  In this case the authoritative DLE suggests “stem from the plants” so I later found another source that said ‘foot’ (which initially made me think ‘root’, but I was getting there). Spanish Wiktionary has a definition of “stem or trunk of a plant” derived from the Latin pes. Later I was telling someone this story they reminded me of pied (French, which any walker of the Camino who started at St. Jean should know and even I remember from 8th grade French) and looking that up in French Wiktionary it too comes from the Latin pes.

So, slowly I’m getting there. Then I do the obvious and that is just search on agaricus arvensis , which is a lot more direct path than I went through before getting to this Wikipedia article where agaricus arvensis  is the Latin (aka scientific name, and thus NOT Spanish, thus Google Translate actually was correct!) of this “plant” (not really a plant since it is a fungus).

And so there we have it, there is an English translation (the common name) which is horse mushroom. Lots of work. Problem solved.

BUT, I did one further digression that is actually interesting. Previously I’ve searched for “parts of X in Spanish” and after trying a few of the results hit a really interesting webpage,  todas partes de seta or “all parts of a mushroom”. This page has a nice diagram, which because I respect copyright I will neither embed in my post (or even an image tag, so please check the link). This describes, in good detail these parts:

sombrero, pie, volva, himenio, velo,  laminillas,  basidios, esporas

Note the diminutive laminillas instead of láminas. And that carne, mentioned in the Spanish Wikipedia entry (link above) is not included, so I’ve added one more tidbit of knowledge to mushroom parts.

So there you have it, a lesson in micología (mycology) as well as learning what to call a horse mushroom in Spanish. But in doing some reverse lookups there is at least the suggestion that there is a Spanish word for horse mushroom, mókempa, but the evidence for this is a single source so who knows what part of the world might use this term or whether you’d ever see it on a menu in Spain. I’d bet it’s more likely you might see seta de caballo, unless tying a mushroom (literal word) to a horse (literal word) is an unattractive pairing for a menu (or that the Spanish term would be a literal translation of the English common name).

Fun, huh – lots to learn digging through all this. And more, undoubtedly, Dear Reader than you ever wanted to know.

Will eating acedia give me heartburn?

I’m grinding through a lengthy and complex Glosario de Alimentos and will have much material for posts but this is a short amusing bit. Despite being in the context of food and specifically a text description of a fish (which this source claims is a ‘wedge sole’) Google Translate didn’t use any of that context and so translated acedia to ‘heartburn’. Oxford agrees this is one of the definitions:

Sensación de ardor en el estómago o en la garganta provocada por un exceso de ácido en el estómago. Burning sensation in the stomach or throat caused by an excess of acid in the stomach.

But the definition provided in the glosario goes more like this:

Pescados Blancos o magros White or lean fish
GENERALIDADES Pescado plano, muy consumido en la región andaluza. Sus capturas proceden fundamentalmente de la región suratlántica. GENERALITIES Flat flatfish, very consumed in the Andalusian region. Their captures come mainly from the South-Atlantic region.

And Oxford agrees and has this definition:

Pez marino de cuerpo plano parecido al lenguado, pero de unos 40 cm de longitud, escamas más fuertes y unidas, y color pardo con manchas amarillas o anaranjadas; vive en el Atlántico y el Mediterráneo, cerca de la costa; su carne es comestible. Flat-bodied marine fish similar to the sole, but about 40 cm long, scales stronger and united, and brown with yellow or orange spots; he lives in the Atlantic and the Mediterranean, near the coast; his meat is edible.

So in the context of alimentos I would say it’s far more likely to translate acedia as this fish instead of heartburn. But the authoritative DLE only offers these two definitions:

Pereza, flojedad. Sloth, looseness.
Tristeza, angustia, amargura. Sadness, anguish, bitterness.

which are neither the fish or the stomach affliction. Huh. But interesting DLE gives a hint (a bit cryptic) with this:

From lat. Acid, and this of the gr. ἀκηδία akēdía ‘negligence’.

So off I went to Spanish Wiktionary to find more

Etimología Etymology
Del latín acidia, a su vez del griego antiguo ἀκηδία (akedía), ἀκήδεια (akédeia), del prefijo privativo ἀ- (a-) y κῆδος (kẽdos), “preocupación”, del protoindoeuropeo *ḱeh₂dos, “preocuparse”, de la raíz *ḱeh₂d-, “odiar” From the Latin acidia , in turn from the ancient Greek ἀκηδία  ( akedía ), ἀκήδεια  ( akédeia ), from the proprietary prefix ἀ-  ( a- ) and κῆδος  ( kẽdos ), ” concern “, from protoindoeuropeo * ḱeh₂dos , “to worry “, from the root * ḱeh₂d- , ” hate “

and definitions:

1 Falta de esfuerzo o dedicación para la realización de las tareas necesarias o prescritas

   Sinónimos: véase Tesauro de “desidia”.

1 Lack of effort or dedication to the realization of the tasks required or prescribed

Synonyms: see Thesaurus of “neglect” .

2 Estado emocional de dolor y descontento, desagradable para quien lo experimenta

   Sinónimos: aflicción, desdicha, pena, pesadumbre, quebranto, tribulación, tristeza.
   Antónimo: alegría.

2 Emotional state of pain and discontent , unpleasant for those who experience it

Synonyms: affliction , misery , grief , sorrow , grief , distress , sadness .
Antonym: joy .

Neither of these sound like either a fish or heartburn, but the Wiktionary more closely matches the authoritative DLE than Oxford does.  Interestingly Wiktionary then has this:

Wikipedia tiene un artículo sobre acedia

which leads to an article, in Spanish, about Dicologlossa cuneata which is a (Redirigido desde «Acedia») and starts with this sentence (Google Translated)

The acedía or lenguadillo (Dicologlossa cuneata) is a species of pleuronectiforme fish of the Soleidae family .

Amusingly here Google didn’t translate acedia as ‘heartburn’ so yet another strange inconsistency. Also Wiktionary linked to a relevant and useful Wikipedia article but not at all related to its definitions. So this is another real run-around for a single term.

Fish names are notoriously difficult for translation. Even the scientific (Latin) names are often in dispute but their common names in any language are often confusing so translating one confusing name in Spanish to another in English is often going to be problematic and a real challenge for my corpus. But in this case once we dismissed heartburn as the translation and then got to Dicologlossa cuneata we can now get to the English Wikipedia article on Wedge sole (and other search results)

But, knowing what kind of fish is going to appear on your plate can matter.  In this case this looks like a tasty fish I’d like. But as I’ve mentioned I’m not very adventurous eater so there are plenty of things from the sea I wouldn’t want.

Eating seasonal small dog in Spain – a story of hongo y seta

Actually I didn’t really find ‘small dog’ on a menu even though Google decided to translate perrochicos as ‘doggy’. But one can never be sure what is eaten in other countries. After all I did see ‘dog’ (in English) on menus of street vendors on Wangfujing Street in Beijing (along with scorpions and starfish-on-a-stick).

So why am I off on this strange tack?

I was looking at another menu of a restaurant in Logroño, that goes by the somewhat unusual name of Asador El Tahiti (website), another of the famous dining district, Laurel Street. In this case asador is actually a type of restaurant specializing in grilled food or as Google translates a la brasa ‘to the Brazil’. Come on, Google, a la brasa is one of the various terms somewhat interchangeable with ‘grill’ but in this case it means the food is actually grilled in contact with wood or charcoal fire (unlike a la plancha which is grilling on hot iron). Even I, illiterate in Spanish, know this!

Anyway this restaurant has its menu online but in the unfortunate format, first, in a PDF (not subject to Google Translate) and, even worse, it’s just an image of their menu which means there is no text to select and paste in my analysis documents. This is too bad because the carta is available in both Spanish and English which is always handy for creating word/phrase pairs to feed into my corpus. So, unable to get anything from the menu I at least grabbed some text (from the HTML) on the page that contains the links to the PDF menus. And there I found this fun entry:

Platos de temporada: espárragos, setas, hongos, perrochicos Seasonal dishes: asparagus, mushrooms, mushrooms, doggy

Here note the pair where Google translates perrochicos to ‘doggy‘.  Amusing, so what is the correct translation since ‘doggy’ is unlikely. My standard go-to dictionary, Oxford Spanish, doesn’t have an entry for perrochico but instead suggested I look at perro chico.  All right. I recall in the movie The Way Jobst being called perro which he didn’t understand but was subtitled to ‘dog’ so I vaguely remembered that and anticipated something like that for perro chico. This produced this confusing entry with indication this is usage in Spain:

Perra chica (moneda) Bitch girl (currency)

so all Oxford did was convert perro chico to the feminine perra chica and add the confusing (moneda) which does literally translate to ‘currency’ (really meaning a unit of, like a dollar). Now why Google decided to call this ‘bitch girl’ is amusing but it’s literal and the use of ‘bitch’ is not derogatory but actually what female dogs are called (go check out a dog show and see this term used in that sense). And chica doesn’t have a listing (except a colloquial usage in Mexico) but chico has various meanings that would imply young person and in the -o ending as ‘boy’ so it makes sense Google would decided the -a ending means ‘girl’.

So this was a dead end and I was left with my only other strategy for determining what  perrochico might be. And that is search which didn’t reveal much except there seems to be a town of that name. So as I usually do I added another search term to supply context, i.e. temporada. As a spoiler adding seta would have been better. But I did manage to find this link, Perrechicos, la seta reina de mayo.

And this seems to be the answer that fits the context. Normally I don’t accept a single source but this just matches too well.

Perrechicos, la seta reina de mayo Perrechicos, the mushroom queen of May

and

El perrechico, protagonista del campo en mayo The perrechico, protagonist of the field in May

and

El perrechico, identificación de esta seta en el norte de España, es una variedad extraordinaria, de carne blanca y muy tierna lo que la convierte en una de las setas más reputadas de la gastronomía tradicional asturiana.

Esta seta también recibe el nombre de “mixernó” en Cataluña, “usón” en Aragón, o seta de San Jorge en el resto de España.

The perrechico, identification of this mushroom in the north of Spain, is an extraordinary variety of white meat and very tender which makes it one of the most reputable mushrooms of traditional Asturian cuisine.

This mushroom also receives the name of “mixernó” in Catalonia, “usón” in Aragón, or seta de San Jorge in the rest of Spain.

and

La seta comienza a estar presente en el campo a principios del mes de abril si bien es en mayo cuando, masivamente, en grandes colonias circulares, conocidas como “corros de brujas”, comienza a extenderse por todos los campos de Asturias que tengas las características que propicien la proliferación de este manjar.

En las mejores temporadas, el perrechico puede llegar hasta el final del verano lo que indicará el carácter extraordinario de la temporada.

The mushroom begins to be present in the field at the beginning of the month of April although it is in May when, massively, in large circular colonies, known as “corros de brujas”, it begins to spread throughout all the fields of Asturias that have the characteristics that propitiate the proliferation of this delicacy.

In the best seasons, the perrechico can arrive until the end of the summer which will indicate the extraordinary character of the season.

IOW, this is a seasonal mushroom which is a delicacy and local to northern Spain. Which fits in very well with the other items on this restaurant’s webpage.

So it would appear mystery solved and for me an interesting new source (an online with numerous pages about food items). AND, it presents a clue to another common translation issue: hongo vs seta as mushroom. I’ve mentioned this before with two points: 1) hongo is primarily used outside Spain for mushroom (still true), and, 2) hongo is the cultivated (round button type) mushroom vs seta is the more wild type (like shiitake or chanterelles), which is probably wrong. Here is a more likely explanation:

Diferencias entre los hongos y las setas Differences between mushrooms and mushrooms
La confusión entre hongo y seta es habitual y puede ser que hasta algo común entre los aficionados al mundo micológico sin llegar a profundizar en el mismo, es decir todos aquellos que conocen el nombre de la seta o del hongo pero que mucha más intenso y próximo es su conocimiento gastronómico que la tipología exacta de lo degustado. The confusion between fungus and mushroom is common and may even be something common among fans of the mycological world without going deeply into it, ie all those who know the name of the mushroom or fungus but much more intense and closer it is your gastronomic knowledge that the exact typology of what is tasted.
En realidad, la diferencia es sencilla de interpretar ya que las setas son las fructificaciones de los hongos.

Es decir, el hongo es a la seta lo que el manzano a la manzana.

Actually, the difference is simple to interpret since the mushrooms are the fruiting of the mushrooms.

That is, the fungus is to the mushroom what the apple to the apple.

Todavía más sencillo es diferenciar un hongo de una seta teniendo en cuenta que el primero está bajo tierra y el segundo sobre la misma, a simple vista del aficionado y lo que, por norma general, termina en casa después de pasar un día en el campo. Even more simple is to differentiate a mushroom from a mushroom considering that the first one is underground and the second one on the same one, at the naked eye of the amateur and what, as a rule, ends at home after spending a day in the field .

It’s fun to see Google Translate notion of the title line, i.e. differences between mushrooms and mushrooms; IOW, Google thinks both hongo and seta equally translate to mushroom. But I choose to believe the answer presented in this text especially this part:

Es decir, el hongo es a la seta lo que el manzano a la manzana. That is, the fungus is to the mushroom what the apple to the apple.

I’ve mentioned this in other posts, as a common, but not always, “rule”. A plant that produces an edible part is often named such that the plant is masculine (-o) and the fruit is feminine (-a) [recall this discussion about olivo vs oliva]. So hongo is the actual fungus growing underground and seta is the fruiting body or what most of us would actually think of as ‘mushroom’.

It is good to clear this up but I suspect if you see hongo on a menu in Spain just think mushroom. After all the webpage (snippet, above) that started this digression listed BOTH as menu items which means I’m back where I started – why? Is there a difference? Perhaps hongo as cultivated and seta as wild is not entirely wrong. I doubt both would be listed if somehow some mushrooms weren’t called hongo and others called seta.

So still not resolved!