Santiago’s Restaurant Menus – 2

Unfortunately I don’t have time today for a full explanation of another menu so I’ll just get started. In case a reader might wish to explore some of this material for themselves let me explain how I’m finding restaurants.

For small towns along the Camino it was easy. The Google Maps, either map view or sat photo view, did a good job of showing any food establishment (including bakeries or grocery stores or wineries and such). Clicking on those brings up, usually, lots of photos to examine and sometimes a website.

But for a thorough examination of a city as large as Santiago (with 571 restaurants in one rating system) something more efficient is needed. I found the TripAdvisor website to be quite useful. I’m not endorsing their reviews or ratings per se, but it’s an easy source to study. So, simply, I make my own list in three columns: ranking, restaurant name (scraped off the TripAdvisor page for that restaurant) and then my evaluation of whether there is more information, or in my main priority, either a website with menus or sometimes just the menu link. Let me say, as little as any of these establishments would care, forget silly Facebook pages and get a real website. Maybe you think the world gets all its information from Facebook but I believe a better website would bring you more business. Nothing wrong with a Facebook presence, just don’t make it the only way people find about you. AND, even if it’s just a sample put some menu on your site. Glossary photos and flowery prose doesn’t sell on choosing your establishment but a menu might.

All that said let’s just start on today’s restaurant, one that has dual language on the website, descriptive prose about the restaurant’s culinary philosophy and a helpful menu. I’m talking about Malak Bistro. The homepage seems to be in English but there is a clickable toggle to Spanish.

There is some prose on the page that makes for interesting reading. As usual here’s the three columns: Spanish, their human translation and Google Translate.

Comida Exótica Vegetariana y Vegana Exotic Vegetarian Vegan Food Vegetarian and Vegan Exotic Food
Saludable Flexitariano Healthy Flexitarian Healthy Flexitarian

Now both the description and menu are interesting, but actually this wouldn’t be one of my top choices. That said, my purpose is not merely to study food terms for what I like but to get a complete sample for what might be encountered in Spain so I’m glad to see something different. And I’d be happy to go here with people I know who might make this their first choice.

Now let me just start with their first paragraph of prose.

Situado en la capital de Galicia, el Malak Bistro es un punto de encuentro para los peregrinos que llegan a Santiago de Compostela buscando degustar los sabores de la comida Exotica Vegetariana Vegana & Saludable Flexitariano .

Con ingredientes de primera calidad de origen gallego, los comensales pueden disfrutar de platos típicos de la gastronomía nacional.

Located in the Galician capital, Malak Bistro is a meeting point for the pilgrims that come to Santiago de Compostela and want to taste the Exotic Vegetarian Vegan & Healthy Flexitarian flavours.

The clients can enjoy typical dishes of the International gastronomy, cooked with Premium quality ingredients from Galician origins.

Located in the capital of Galicia, the Malak Bistro is a meeting point for pilgrims arriving in Santiago de Compostela looking to taste the flavors of Vegan and Healthy Flexitarian Vegetarian Exotic food.

With top quality ingredients of Galician origin, diners can enjoy typical dishes of the national cuisine.

Part of what I decided to do as part of my attempt to actually learn Spanish was to supplement what Duolingo provides with my attempts are translation. It was particularly helpful (and interesting) to have human translation as well as the Google Translation. Translation involves choices that goes beyond just “paraphrasing” the original language material (rather than purely literal) but also I found deviating quite a bit from the Spanish (as best I could read it). This poses an additional challenge to anyone trying to use a corpus approach to “train” a translation app, but it presents an interesting teaching experience.

Looking at the words in the first sentence that I marked I spot something unexpected. The Google Translation is more “accurate” (not just crudely literal as it often is). Since I’ve had the verbs llegar (to arrive) and buscar (to look for) in my Duolingo learning I do believe GT is actually more accurate. Now while translation can often have nuance and verbs often have many translations depending on context, these two verbs are fairly clear. In the second sentence there is no way ‘international’ is an accurate translation of nacional BUT I’ll agree, given the cuisine of this restaurant it can be descriptive.

As further indication consider this paragraph again marked.

A través de los aromas de la canela, la pimienta negra, el perejil, la cúrcuma, el curry o el tomillo,

nuestros clientes descubrirán los sabores de la gastronomía de oriente medio. Platos con mucha tradición que se construyen sobre ingredientes como: Verduras, garbanzos, arroz, carne o cuscús.

In our kitchen we use spices like: cumin, cinnamon, black pepper, parsley, turmeric, curry or thyme.

We prepare middle eastern recipes, most of them cooked with vegetables, chickpea, rice, meat or couscous.

Through the aromas of cinnamon, black pepper, parsley, turmeric, curry or thyme,

our customers will discover the flavors of Middle Eastern cuisine. Dishes with a lot of tradition that are built on ingredients such as: Vegetables, chickpeas, rice, meat or couscous.

See ‘cumin’ in the human translation (middle column). That’s nowhere to be found in the Spanish AND there is a Spanish equivalent of ‘cumin’ which is comino. Now given cumin is a word of Middle Eastern origin you might think comino is just a corruption of the original word but after all the word also appears in Latin as cuminum and as Spanish originated with vulgar Latin comino makes sense. (btw: ‘vulgar’ in this context simply refers to language in common use versus more proper “academic” use)

So, combined with the fact the default language of the website appears to be English I would suspect: a) the original material was written in English and translated to Spanish, or, b) perhaps, both English and Spanish are written separately (possibly by different people) and not strictly translations. Another hypothesis that might be more likely is that the “original” menu is not in either English or Spanish and both are translations.

So keep something like this in mind when you try to use your phone to read menus.

Now just one item from the menu to further amplify my deduction. And, btw, it was a challenge to create my side-by-side worksheet since the menu items aren’t in the same order on the Spanish and English versions of the menu. No diner would care about this but it makes for an interesting challenge to do what I’m doing and ALSO means automatic corpus extraction would fail.

ENSALADA FATOUSH
(Exotic Siria) Tomate, Lechuga mix, cebolla, pepino, rábano, limón, pan tostado, sumaque. (Vegano)
FATOUSH
Exotic Siria – Tomato, cucumber, mix lettuce, onion, radish, lemon, toast Pita, sumaque. (Vegan)
FATOUSH SALAD(Exotic Syria) Tomato, lettuce mix, onion, cucumber, radish, lemon, toast, sumaque. (Vegan)

Looking at the ingredients in both human and Google translation you’ll note the items are not in the same order, though it is the same list. Now this would be a problem for me, if I were composing a corpus of matching pairs (using human translation) but interesting using the Google translation would lead to matching pairs, e.g. (cebollo=onion), (pepino=cucumber) and so forth.

I’ll finish extracting and analyzing this menu to see if there is anything else worth noting in another post.

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Santiago’s Restaurant Menus – 1

Yesterday I introduced this thread: finding, analyzing and discussing Spanish food terms on menus in Spain. So today I’ll continue with the restaurant I mentioned yesterday:  O Curro da Parra.

Now first I want to introduce the idea of finding human translations. In my earlier work I usually used Google Translate to translate the Spanish and then did additional research to try to improve translations. Now that I’ve learned a bit of Spanish I can do that better, but there are many reasons why the Google Translate is wrong and/or may not be that helpful which I’ll point out with a few examples in this post.

But in terms of learning to read Spanish getting human translations is interesting. To supplement my study on Duolingo I’ve found as many stories as I can with human translation to compare to Google Translate and my own stumbling attempts to translate.

So in terms of the main topic of menus, some like O Curro da Parra do have human translation, which, of course, might be wrong too. But my first point is also that sometimes they can be tricky to find. Some websites, like a couple others I tried in Santiago detect your location and, for me, automatically switch to English. Sometimes it takes a little hacking of the URLs to find both the English and Spanish or sometimes there is something in the UI (often flags to click) to pick your language. Of course there is no guarantee the English version will just be a translation of the Spanish version so you need to compare these carefully.

In general (and this specific case) the URL is likely to contain /es or /en in the URL. Sometimes you can just manually change the URL for which language you want. But for this restaurant they added an extra trick. Their standard URL for Spanish version of the a la carte menu is https://www.ocurrodaparra.com/es/carta, Replacing the /es with /en doesn’t work since they also translated carta in the URL to its English equivalent thus producing the URL https://www.ocurrodaparra.com/en/menu.

Seeing carta and menú on webpages (or perhaps the printed menu) deserves a little explanation. carta, which Google literally translates to ‘letter’,  as in escribo muchas cartas a mis amigos (I wrote that myself, see I’ve learned a little), but in the case of a restaurant it does, usually, refer to the a la carte menu or just menu as commonly used in USA. Seeing ‘letter’ originally confused me but I had to learn words may have multiple translations. While Google Translate does use some “context” (not just literal word-by-word) I’ve learned GT pays little attention to the broader notion of “context” (or discourse) and thus seems to usually pick the most common translation. And menú often refers to some special offer, like menú del día, (menu of the day, common in small restaurants along the Camino) or even more specifically menú de peregrino (the pilgrim’s menu) or sometimes menú degustación (the tasting menu). IOW, these are particular selections essentially equivalent to prix fixe, which is, of course, French for fixed price. So one of the first things to know about reading menus is which section to look for and so I hope this helps.

So onto a few interesting things about this menu. First we’ll start with the section on the Carta, EMPEZAMOS. Now actually this is a bit surprising since the more common section you’ll see is ENTRANTES, literally ‘entrances’ but probably what would be called appetizers in USA. But  is fun for me because just recently I’ve been doing Duolingo drills of variations of the verb empezar (to begin, to start). So empezamos is actually the first personal plural conjugation in indicative mood present tense, so big surprise that GT translated this as ‘we start’ which would be correct in the right context. But here it just means (and its human translation at the website) ‘starters’. But the way empezar is one of the Spanish verbs that is somewhat irregular known as a stem changing verb so empiezo is ‘I start’ (I don’t know when I named this blog that subject pronoun are usually omitted to the to (I) is not typically used since person can be deduced from the conjugation. So for you Dear Reader I can also use the familiar conjugation, just as empiezas for ‘you start’. I realize including Spanish lessons in my posts may be tedious, but relax, I’m just bragging.

Second, under the “main” course part of the carta (in this case labeled PESCADOS Y CARNES, fishes and meats) one finds Media ración/Ración. This was a tiny mystery until seeing, for each item, 11,5/22. That’s the price, in euros I presume and note the /. ración is repeated with media in front of one instance. It would be a mistake to assume that’s a cognate and thus “medium” (or worse, ‘media’ itself). In fact it’s the word for ‘half’, which in the case of a time, a las cinco y media, means “half past” (AKA 5:30).  ración  can get confusing; it’s literal meaning is ‘helping’, ‘portion’ or ‘serving’. It’s most commonly used where tapas or pinchos might also be available. Instead of just a serving for one bit usually it means a larger quantity, sometimes also described as al centro (to the center), IOW, it’s a portion that potentially gets shared. Given it appears in the main courses I would assume the full portion might be for sharing (two diners trying two different dishes (platos) which can be fun) and the half portion is for an individual diner (comensal).

So let’s move on to a couple of items. I’m going to show these in three columns: the original Spanish, the human translation at the website and the Google Translation.

Brevas, queso del Cebreiro y foie Figs, Cebreiro cheese and foie Brevas, Cebreiro cheese and foie gras

I’m not sure why GT missed the translation of brevas to figs, except perhaps that the more usual word for fig is higo and breva refers to a particular fig, often called ‘early fig’.  But my point for this item is Cebreiro which is not translated by either human or AI. And this is common (you are getting the ‘cheese’ clue in both translations, which is not in the literal Spanish) as some words just don’t have English translations. Cebreiro is a local cheese (PDO), Galician in origin. There are numerous sources for quesos de espana but take it from me, it’s fairly hard to learn them all.

Moving on

Sardina, pan de maíz tostado, mayonesa de laurel y Padrón Sardine, toasted corn bread, bay maho and Padrón peppers Sardine, toasted cornbread, laurel mayonnaise and Padrón

Interestingly GT does a bit better job with mayonesa (really is) so I’m not quite sure why the human translation calls it maho, other than perhaps having seen ‘mayo’ in English sources and assuming the phonetic spelling in English would be maho. In the Spanish, Padrón is sufficient because anyone would know what these are (we even have some growing in our garden in Nebraska, not even too hard to find the plant stock). These are very popular peppers, usually toasted in oil and sprinkled with coarse salt. They’re partly popular because while they’re usually mild, one might be hot, so while I forget the term (read it somewhere) sometimes they’re referred to as Spanish lottery. They’re smaller than a Jalapeno with more wrinkles but otherwise look similar.

Moving on

Canelón de gallo de corral, bechamel de foie e shimeji Rooster cannellone, foie bechamel and shimeji mushrooms Cannelloni with poultry, bechamel with foie e shimeji

This one is fun because it demonstrates it is global world with food terms from France, Italy and Japan all combined with Spanish. In this case the GT translation is better (sorry for my critique to whoever did the translation).  I’ve encountered de corral before and while a literal translation could be ‘of the farmyard’, we’d probably call this “free range” in USA. But using gallo (instead of pollo) is interesting.  pollo is the generic name for chicken, well known in USA due to heavy use on Mexican menus. In fact, pollo is even masculine (gender is such a thrill learning in a language) and so gallina would be a likely term for ‘hen’ and so gallo is indeed rooster, but a little stranger because roosters are much less commonly eaten than hens. I assume they note this because most likely gallo would probably have a stronger flavor. Canelón is cannelloni  but as Italian is fairly particular about the last vowel in words, cannellone might be confusing.

And wrapping up (there are more items but this is enough for this post)

Helado de tarta de Santiago, cremoso de chocolate y bizcocho cítrico Almond ice-cream, chocolate mousse and citrus sponge cake Ice cream cake of Santiago, creamy chocolate and citrus cake

tarta de Santiago is very common (usually dusted with powdered sugar) so they must have used similar ingredients to make an ice cream and I’d bet GT’s translation of ‘ice cream cake’ is not likely to be correct. But here’s a good example of why I (eventually) decided to learn Spanish, this is an item were the menu description is probably less than you’d like to know so a little conversation with your camarero might be in order. GT is probably wrong on cremoso  just being ‘creamy’ (which it literally is) but the human translation as mousse is more likely. Then GT omitted ‘sponge’ in the translation of bizcocho cítrico (bizcocho is usually translated as sponge cake) and reading this, as a diner, I’d think citrus sponge cake and just citrus cake were two different things.

So wrapping this one up: 1) don’t trust any translation source completely, 2) they are often terms that can’t be translated so you just have to know what they are (or ask), and, 3) if you’re really interested in knowing what these items are you’re probably going to have to be able to speak and hear some Spanish, even though I’d bet a top-rated restaurant in a popular tourist destination probably has someone to explain it to you in English, figuring it out in Spanish is more fun.

And as your homework assignment you figure this one one:

Cerdo pibil, crema de maíz y pico de gallo Pibil style Galician pork belly, corn purée and pico de gallo salad Pig pibil, corn cream and pico de gallo

and what does gallo have to do with a relish? And why ‘belly’ is missing in the Spanish and whether that would matter to you in choosing whether to order this or not.

 

 

 

Reading menus in Spain

scroll down to the bottom of this post to see Spanish terms for food allergens.

I started this blog to document work I was doing to collect a large corpus of Spanish terms found on menus (focused on Spain, not Latin America) and from that develop an application to aid in reading menus. You might think this already exists with one of the AI translation systems but those make many mistakes with food.

Anyway that was over a year ago and I’ve gotten side-tracked on various things. It was suggested I should just learn Spanish but I always felt that was too difficult (I’d tried unsuccessfully before) and also menu terms are more specific than more generic Spanish classes. My notion, as a software type, is my application is simply a question of manipulating symbols. Sure reading literature or poetry does required knowing the language and very well at that, but cooking and cuisine and food are a specialized vocabulary with minimal need for understanding grammar or conjugation or what is usually taught in language classes.

Well, in the end I gave in. It turns out reading a menu is one thing, actually being able to ask questions (preguntas) about it and understand the answer is another. My early research demonstrated that what is written on menus, often, is inadequate to actually know what dish you’re getting, what’s in it and how it’s prepared.

So 186 consecutive days later I have been learning Spanish from a very good online site, Duolingo. According to them I’m up to 1526 lexemes (about 1/3rd through their course). But while that’s been very helpful: a) that course doesn’t have much about food or cooking (I have phrases for how to order though and two words for waiter, camarero and mesero and why sometimes it should be an ‘a’ instead of ‘o’ at the end), and, b) even just for reading (like restaurants often have prose descriptions of themselves and their culinary approach on the menu) is not entirely aided by the types of drills common to language learning programs.

IOW, it has helped and is helping, but it’s not enough. So, in fact, my original notion is still fairly valid, focus on menus and how to read them.

Now in order to find menus I do this silly thing of converting miles I put in on a treadmill in the basement to a GPS track of the Camino de Santiago. Then using Google Maps I’ve explored all sorts of restaurants along the Camino. Now most are simple mom-and-pops with fairly limited menu but every now and then you get to a large city where the cuisine can be considerably more sophisticated. And as I mentioned in a recent post I’ve “reached” Santiago de Compostela which attracts lots of tourists and partly as a consequence has 571 restaurants at just one rating site. IOW, lots of rough material to study.

In addition, with help of some Spanish (Spain) cookbooks, lots of exploring menus, that in additional to cuisine in Spain having many regional variations there are also regional languages to deal with. When you start the Camino you see a lot of terms from the Basque language and when you end in Galicia you see Galego which I learned is more related to Portuguese than Castilian. Since I’m casually exploring Portuguese at Duolingo one quickly learns why A and O appear so often in Galicia, being the equivalent of the la and el the’s of Spainish.

So I’m now digging through menus in Santiago and expect to have a number of posts from that work. But just to put a little meat in this post I’ll describe one interesting thing I just saw. The restaurant O Curro da Parra is my first menu I’ll describe but I wanted to discuss this bit. For example we see an item:

Helado de tarta de Santiago, cremoso de chocolate y bizcocho cítrico6

(A: leche, huevo, gluten, frutos secos)

At first I thought the bit in parenthesis was ingredient but then realized (not explained on website) the A: probably stands for alérgeno (allergen) or alergia (allergy). Isn’t that nice of them to provide information, about the dish, for people with food allergies or sensitivities. So I’ve collected this list from the entire menu:

apio celery
crustáceos crustaceans
frutos de cáscara fruit peels 
gluten gluten
huevo egg
leche milk
moluscos mollusks
mostaza mustard
pescado fish
sésamo sesame
soja soy 
sulfitos sulfites
frutos secos nuts

Now most of these are straightforward but there are a couple of mysteries. First is soia which the restaurants website translates as ‘soy’. But that doesn’t match anything I find in references since soy is usually soja (in Spain) and soya (in Latin American) so I assume that’s some regional spelling difference (and Google Translate thinks it’s ‘soy’).  And frutos de cáscara continues to be a mystery. It’s mentioned for a dessert and translated at the website as ‘nuts’, but the websites also lists another item frutos secos  which is the more common translation of ‘nuts’.  cáscara by itself is ‘rind’ or ‘shell’ so my guess is this is actually a reference to ‘peel’ of a fruit (and probably lime since that is included in the name of the dessert). So even with dictionaries and AI translations and even human translations you might still not be able to figure these out exactly and if you do have allergies you probably need to know for certain, so hablo con el cameraro.

More coming, stay tuned.

 

Beef by any name is ???

One of the fun things about trying to study menus in Spain is figuring out the correct terms for ‘beef’. Here is the USA, and especially in Nebraska, the second largest beef producing state in the USA (surprise, Texas is first, obviously, but what about Montana or Colorado?), it’s just beef (and if beef, as in a steak, is not explicitly stated it can be safely assumed).

Now the cuts of beef (or any meat) is yet another subject, most menus include ‘beef’, but what do they call it. It’s almost always “grilled” (various names for that) either on a hot iron cooking surface or over coals on a grate. IOW, it’s some kind of steak and as best I can tell, from looking at photos and reading descriptions, it’s more or less the generic “steak” (almost certainly beef in the USA). It’s hard to tell from the menu whether you’d get an old tough piece of cow (most likely) or something a little better. Of course in beef crazy parts of the USA there are lots of terms as well.

But is beef just beef and it doesn’t much matter, i.e. red meat cooked fairly rare. Now Spain certainly has an ample supply of lamb (lots of names for that) or pork (uncured, fairly simple, i.e. cerdo and cured, well, lots of names for that).  If you’re not avoiding red meat you’re fairly safe getting almost anything that is “grilled” (mistakenly often called barbecued in the USA, which is rarely the case, since real BBQ is something entirely different, both the meat itself and the method of cooking).

The most common term (from my non statistically significant analysis) is ternera , which most dictionaries would call ‘veal’. But this is not really veal as we’d think of it, especially relevant to Italian style veal preparations. In Spain this seems to just be, mostly, a young cow, not the anemic milk-fed very young calf you might think of as veal.

Now as an outsider (and not as a butcher or rancher) I believe ternera is just a young cow, not much different from feedlot beef in the USA. Any USA producer of beef faces the issue that at some point you’re spending more money to keep a cow alive than that cow is gaining in commercial meat, so most feedlot beef is actually fast growing young cows. It is more gourmet (and much more expensive) to have more mature, larger cows, especially “free range” (I’ve sometimes seen terms that imply this in Spain) or even more expensive “grass fed”. So my guess is that ternera is most restaurants is not much different than generic “beef” one would find in the USA.

Now terms for beef in Spanish are also complicated because some of the countries in Western Hemisphere, esp. Argentina, are big beef producing (and consuming) countries and so you may encounter terms for beef, in dictionaries or web searches, that would rarely apply in Spain. But here are a few I’ve managed to collect:

carne vacuna: beef
Ternera de leche: veal
Añojo or ternera: 1-2 years old
Novillo: 2-4 years old
Buey: castrated male over 4 years old
Vaca: female over 4 years old
Toro: uncastrated male over 4 years old

Now vaca is somewhat common (in my sample of menus in Spain) and is, by dictionary lookup, just ‘cow’, i.e. again beef.  buey is less common, but as per the definitions above that’s because it’s from an older animal and thus probably even more expensive, even though it’s also probably tougher (to a degree tender and tasty are conflicting terms when it comes to beef).

The other term one finds, not in the list above, is de res which seems difficult to define and also is less commonly used in Spain.

But one amusing difference in Spain than the USA is that rather old cows seem to be an especial treat (when done properly). Apparently Spain imports older cattle and fattens them up. When you see photos of the raw cut of meat the fat is thick and very yellow compared to the usual whiter fat. I suppose I could be sold on this as an interesting meal, but it doesn’t sound likely. So while chuleton is common (for the older cows) you also encounter what may be very specialized term of txuleton (the Basque equivalent and likely even less common except in northern Spain).

Now as to eating toro I’ll leave that to others. I suppose Spain has to do something with all those bulls killed in the ring but I can’t imagine this would be a top-notch culinary experience.

So back to ternera – why is that so common? I’ve seen two explanations: 1) younger cows are butchered to reduce the chance of having mad cow disease, plausible but the term itself is older than the concern over mad cow disease, and, 2) that raising cattle to older age isn’t very compatible with the agriculture in Spain, either as “free range” and/or “grass fed” which is an expensive (and land intensive) way to get good beef, so really the economics and process of raising cattle in Spain, somewhat like feedlots in USA, encourages early “harvest” of the animal to human food.

While a simple grilled steak may be a “safe” choice at a Spanish restaurant I wouldn’t expect that to be a very desirable selection. The roast lamb almost certainly seems more delectable.

Probably by any name (and cooking technique) the various terms for beef will put on your plate something you can eat as a good protein source (assuming you even can stand red meat, avoid any of these terms if you don’t like meat) and maybe sometimes it will be a tasty choice. Coming from a part of the USA (originally Texas, now #2 in beef Nebraska, famous for its steakhouses) I imagine I’d always find this edible (and some “beef” I had in Germany was dubious as edible) so probably it’s hard to tell from just the menu alone the quality of the beef you’ll be eating.

 

 

 

 

Last 100km + some menu translations

It’s been a while since I’ve made any posts related to the primary purpose of this blog, which is analyzing menus in Spain in order to construct a translation application.  So now I’ll do a quick return to that kind of post.

In order to explore restaurants in Spain (and as an incentive to keep churning out miles on my treadmill in the basement) I’m converting exercise miles into locations along the Camino de Santiago and today I’ve reached the very last place you can start a trek and still qualify (need at least 100km) for a Compostela which looks to me to imply starting the Portomarín, at least along the route of Camino Frances and that’s where I just arrived after my 436.1 miles of virtual trek. Actually I think this remaining distance is probably some of the better real trek even if it is only a few days.

And there, in this relatively small town I also found a good restaurant, in Portomarín to consider for understanding menus and then relating a couple of points to you, Dear Reader. So I have to honor copyright and not put other people’s pictures in my posts I strongly suggest you go to maps.google.com and use this search “O Mirador, Portomarín, Spain”. Not to be plugging this restaurant but there are over a thousand photos accessible through the Google Maps site and lots of pictures of zamburiñas which Google Translate doesn’t understand, despite these being very common and popular in Galicia as well as an icon of the entire Camino pilgrimage.

Now the main way I study menus is to extract them into some working documents I created and then get the Google Translation. Generally GT does fairly well but it also misses or botches some terms. That then sends me into my research, using various dictionaries and food sites and just plain old searches to get clues to figure out a better (as needed) translation of the menu items. So for instance, zamburiñas which Google Translate doesn’t know Google search can easily find and even reference a Wikipedia article for ‘variegated scallop’. First in my search results is an article in Spanish, Diferencias entre vieiras y zamburiñas, which is quite helpful.

When I started this project over a year ago I actually knew no Spanish. I ignored advice to actually learn Spanish since I was convinced I could succeed without doing that. But as I admitted in earlier posts I realized the advice was right and so I’ve actually been plowing through learning the language, so in fact, I could mostly translation this key sentence (from the article above): Las zamburiñas son de unas dimensiones más reducidas comparado con las vieiras. Which of course doesn’t mean much unless you know (in addition to the other words) that vieira is the conventional term of ‘scallop’, that is the typical standard size (and the source of the shells on all the peregrino’s packs or on the trail signs).  So in case you can’t read the sentence (even though it’s got a lot of cognates to English) it just means that zamburiñas are much smaller vieiras. What that doesn’t tell is that these are quite popular (and widely available) in Galician and the ones shown in the photos connected with O Mirador make it clear (and persuasively looking delicious as well).

Now let’s consider the restaurant’s name. One of the menu items, Parrillada O Mirador, which Google translates as ‘Grill O Lookout’ is the typical highly literal translation GT does, without paying any contextual attention to the discourse, i.e. O Mirador is the name of the restaurant and parrillada is a diminutive term you more frequently see, which is parrilla, which is one of several terms that gets loosely translated as ‘grilled’ (usually with a la preceding it). In contrast with a la plancha which is also usually translated as ‘grilled’, plancha is usually an iron flat (i.e. the flattop grill in many restaurants) and parrilla is an actually grate over a wood or charcoal fire and thus what most of us home cooks would consider “grilled”.

Fine, but what about mirador being translated as ‘lookout’. This is why I want you to do the Google search and see the photos. spanishdict.com translates mirador as either ‘enclosed balcony’ or ‘lookout’ which it turns out, from photos, both equally apply. This restaurant is at the top of a hill overlooking the river and adjacent valley, but it also has a wraparound enclosed balcony for dinners. Looks like a fun place.

I had planned on covering some more interesting bits from the menu but I’m out of time (other duties call) and so I close with the promise that I’ll get back to writing about menus (yeah, sure).

Glossary Updated

This post describes a recent process to update the glossary found on this blog. I believe a reader should know how a glossary is assembled in order to know how much to  trust its accuracy so I’m trying to be as transparent about process as possible. Furthermore my glossary has two “biases”: 1) it is aimed at terms found in Spain, not any Spanish term from anywhere, and, 2) I (mostly) only include terms I’ve actually found on the hundreds of  menus from restaurants in  Spain I’ve collected and analyzed to create a highly curated corpus. So while the glossary has considerable effort in constructing it naturally it still has errors as it was manually compiled. But I believe it is one of the better and more exhaustive glossaries you’ll find, at least for free on the Net.

After eight more days of work since my post about this effort I decided to call it “done” and update my glossary page as version 4.0. The glossary gained about 150 items, had numerous errors corrected (especially spelling, especially accents), had some definitions changed or enhanced, and adopted my “syntax” to show all the forms of this word under under a single “lemma” (just learned this term from linguistics).

Despite all the work I did there are still mistakes, omissions, inconsistencies in the lemma representations and other errors. This is the challenge of manually editing a large amount of material, even while trying to be very careful. Each time I do this manually I learn a bit more about how I’ll have to create the software to create and manage a properly curated corpus which I’ll need for my translation application.

Not every term in this glossary is really a “translation” to English as often there is no translation. So instead, based on terms I have found in the many menus from Spain restaurants that I’ve analyzed as the “raw” data, I have sometimes had to supply a description instead of either a “definition” or a translation. For instance, I researched and added most of the names of grapes used in Spanish wines, olives used in tapas and cheeses used in various dishes. While one might translate Cabrales as “blue cheese” this isn’t that helpful so descriptions work better.

So almost every term in my glossary I have found in menus. There are more terms in the various glossaries I’ve found and assembled but unless I actually see a term used in a menu in Spain I can’t be certain some term from some other glossary actually applies to Spain. Or, of course, Spanish food terms in other parts of the world may mean something entirely different than they do in Spain and so I’m trying (as best I can) to focus on the vocabulary one would encounter in Spain.

I may do some more “fixes” or additions to this glossary but I don’t expect to do another major revision. As it is this is now one of the largest glossary you’ll find anywhere on the net (and perhaps the easiest to access, just a single, albeit, long webpage, not some more complex access scheme). So while this glossary, like anything you find on the Net, is easily available one should ALWAYS be somewhat skeptical as the editor is human and makes mistakes, so check with authoritative sources for any terms that might really matter for you.

Back to menus; a big project

My primary purpose for this blog is to record my progress in developing an application to translate menus in Spain. I worked diligently on this for about nine months but then got into some side-trips in other projects. But now I’m trying to get back to that primary objective.

For 78 days now I’ve also been trying to actually learn Spanish via the nice online application, Duolingo. While this diverted me from my primary task it has been useful. My sister always thought my idea was silly and that instead I should just learn the language. That’s not a bad idea but it looked harder (and more time consuming) than my primary limited work just to read menus, based on the assumption I’d soon be heading to Spain to tour along the route of the Camino de Santiago. Therefore I needed results sooner than I could learn the language.

To build my application I’d first need a large corpus of terms from menus with accurate English equivalents. To do that I’d import the text from websites into a working document and crunch through all the terms. Often that gave me some interesting observations that I was converting to posts, hopefully also interesting to my readers. Obviously there are going to be mistakes in manually collating data so my corpus needed to be carefully curated, with the terms and my “guesses” at translation with a “confidence” factor. Then via the large corpus I could extract the accurate equivalent Spanish to English translations I’d need for the application.

That’s a long slog so a couple of times I went ahead and created a minimally curated “glossary” which I have as a page here at this site. In my searches I found a number of glossaries, or even dictionaries in Spanish, covering food. Years ago when I first got interested in these I just extracted all the glossaries I could find and manually collated them into a single glossary. It was a mess!

The trouble is that food terms in Spanish (my searches) yield results that either don’t apply to Spain’s food dialect or were just wrong. After all any other person who compiles glossaries makes mistakes too. Or I’d make mistakes extracting and collating them. And my lack of any fluency in Spanish meant I often misinterpreted the raw material I was attempting to organize. That previous experience convinced me I needed to be very precise about collating material AND focused on Spain as the source of the raw material and so my idea about creating a corpus evolved.

But in nearly a year I still don’t have that corpus. And without it I can’t build my application. And in the meantime I needed to get some “drill” code done since I reached the point where I was forgetting more than I was learning. And while Duolingo is fairly good for learning Spanish it’s not as good for repeating previous lessons (and their vocabulary). And repetition is the key to learning a language. So I found myself forgetting vocabulary I’d once before acquired.

So I set out to build a drill application, which has some of the same elements I’d need in the translation application. And like compiling glossaries I’ve done this also, in the past – the first time for Italian food terms. So I’ve built drill programs before with only limited success.

The key to a drill program is to be efficient and force me to do repetitions of the vocabulary I know the least well. That’s harder than it sounds. Plus most of the types of drill I did (glorified flashcards, a common language learning technique) took so much time that as my vocabulary grew my repetition, of any particular word, got less and less frequent. Even with an hour a day I could only repeat a fraction of the vocabulary I’d acquired.

So I had some ideas how to improve this and make the drill more efficient. But I needed data even to do the programming. So I fairly quickly assembled the glossary I posted at this blog without being too concerned about its accuracy.

So with that lengthy background now I can describe what I’ve more recently done and the “big project” I’m now doing. I built my first version of the drill application centered around the Duolingo vocabulary. As I’d do each lesson I would fairly careful assemble the “database” (a complex XML) to feed the feed program. For my Duo vocabulary that now contains about 1100 “terms” and 1400 “forms” of those terms. By forms I mean the usual four spellings of adjectives (in Spanish both gender and number) and the first set of conjugations for verbs. Getting all that going for Duo vocabulary drills got me a fairly useful and efficient drill program which is helpful as a supplement to Duolingo.

So then using that code and crunching the glossary I’d assembled here I started on the food terms. And that was a bit of a mess because the glossary sucked.

So to fix this I went back to my 30 or so working documents of all the menus I’d processed. Rather than the more difficult chore of extracting material for a well curated corpus I just quickly (a couple of days) just extracted all the accumulated Spanish. That’s a tedious chore but it does reveal some of the problems of getting “raw” material from the websites. Naturally I found lots of spelling mistakes (easier for me to recognize now that I know a little Spanish) but also the inconsistencies in gender and sometimes number. Also many instances of words are very inconsistent on the use of accents in the Spanish words. My Duolingo study also let me learn the rule that accents sometimes change (for real, not typos) in certain circumstances.

So once I’d compiled all my “words” from all menus I had about 10,000 “raw” bits that I was able to clean up, de-duplicate and consolidate (like all the forms of adjectives under a single “term”) and ended up with about 5500 lines.

Then in a separate process I took the latest (v3.3) copy of my glossary and then combined that with about six other glossaries. That was a chore and resulted in about 4000 entries.

So then I combined these, all the glossary “words” and all the menu “words” and started going through all that by hand. I’m now down with everything through M (since I sort all 9000 or so lines into alphabetic order). I’ve done a few hundred “fixes” to my glossary and about 100 additions. But more importantly all those changes are in my XML “database” for the drill program. With a bit of code I can then extract from that XML to create text I can paste into the glossary page here.

So when I’m finally done with all that tedious manual work I can update my glossary and it will be a big change so I’ll make that the v4.0 version which I believe will be quite a bit better than my current v3.3 but not as good as a curated corpus needs to be. And, really my glossary will then mostly contain words that exist in reference sources (several online dictionaries I use) and/or reconciliation with the other glossaries I found.

Please note, therefore, than my word product is fully derivative from many sources and my editorial work and thus constitutes “original” work. I’m quite conscious of never (almost never) posting anything in this blog that would violate copyright, i.e. the wholesale use of someone else’s glossary.

And now all my material is synchronized – my XML database for the drill program, my derived glossary with reconciliation to other glossaries or reference sources, and I’m only including terms in either place that I’ve found in menus so my product is more closely aligned with Spain dialect and I can exclude other Spanish food terms.

Now, while that isn’t done, I’m back into the code for my drill program. In the case of my Duolingo vocabulary I feed into the drill program I (mostly) know that vocabulary by memory. Duolingo is divided into lessons (aka skills) that require 40 actual drills (to pass the skill and unlock the next one) which means about 800 individual drills. At Duolingo I’ve now done 16,843 “XPs” over 31 skills. On average each skill introduces around 30 words (forms actually). So when I do my “refresh my memory” drills with that vocabulary I have relatively few words I ever mark as uncertain, or worse, “I’m wrong” or “I’m clueless” (really forgot). That means all the scoring I’ve done with that vocabulary has relatively few “errors” and my aggregate score on most terms is 100%.

In contrast I’m much worse on my new food vocabulary. As I’d work on menus I’d “learn” many words, but since I had almost no repetition of those (the most common words appear on many menus so that was my repetition) and I’d done none of my own drill. Now that I have something to feed my drill program I’m getting a lot more “bad” scores. That’s good and bad. It’s bad because it means I don’t know those words very well, by memory. It’s good because now all the scoring of the drills I record in the XML has a lot more data than the drills on Duolingo vocabulary.

So that means back to programming. How do I consolidate tens of thousands of individual drills into some sort of metric that rates each word in the vocabulary as to how well I know it (and/or don’t confuse similar terms). Because I want to drill myself on what I know the least. I don’t very much need to drill on carne or aqua or cerveza or a few hundred other food words and I don’t want to waste the limited time I have for drills (even less than my free time because drill is tedious and I can only tolerate a certain amount each day). So that’s now the algorithms I’m trying to develop so my drill program is even more efficient and therefore more useful.

So while I thought I’d be done with this by now I have probably another week to finish cleaning up my food vocabulary and enhancing up my drill program.  But once I’m done with that I can spend 15-30 minutes every day (or most days) so I get more of the food vocabulary into longer-term memory along with a growing Duolingo vocabulary. Thus I’d hope to have reasonable fluency within a few months so soon I may need to head to some Spanish speaking country to test myself.

Now, note, all this is “reading” (and less “writing”) Spanish. Hearing or speaking is an entirely different problem. But without mastery over much of the vocabulary actual conversation is pretty hopeless. I’d originally assumed I’d have no more audible Spanish than a few phrases and the rest I’d do through reading (plenty of time to study a menu, have to be fast to have conversation).

Now, finally, all this I’m just doing for myself, other than relating some hopefully “interesting” tidbits here in the blog. While I’ve built many software products over my working life all this I’m just doing for myself. But at least, as a derivative from this work, I do hope to end up with the best glossary for food terms in Spain here at this blog as my contribution to others who might need this.

 

Quiero hablar más español

It’s been quite a while since my last post. In addition to all the activities of the holidays I have continued, sporadically, to work on my project that is one of the subjects of this blog. So now I can report some progress.

As a reminder I am (slowly) working my way to develop a mobile application to translate restaurant menus in Spain. To accomplish this I am finding many menus from restaurants in Spain (only Spain to avoid Spanish terms from other Spanish-speaking lands). I translate these using machine translation (mostly Google Translate), then looking for discrepancies in that translation method and using either online dictionaries or Google searches to make better “guesses” about translation. Often terms on menus are not translated accurately (or at all) by machine translation

Once I have accumulated enough raw data (a never ending process) I can create a corpus with Spanish terms and the best English translation I can produce with a “confidence” factor (expressed as a probability). Once the corpus is large enough I’ll write code to extract the best food related (and a few other terms) vocabulary with the highest confidence levels of the accuracy of the translation. Once the vocabulary is “complete” (again a never ending process) I can build my application and then test it on all the menus I’ve accumulated. I’ll judge how well I’ve done this by expecting my translation tool to work much better than other machine translations.

Fine, a useful exercise as someday I hope to actually need to do this while touring Spain, an indefinite “wish” for me. Being able to accurately translate menus, as well as having knowledge of Spain’s cuisine I’d be able to wisely select my choices.

But, my sister, who was quite dedicated to mastering Spanish, albeit focused more on Mexican cuisine, was critical of my approach. Instead of just building an application her strong suggestion was merely that I should just become fluent in Spanish. A fine idea, but one I find very challenging.

Several times in my past I’ve attempted (not very vigorously) to learn Spanish. Since I lived much of my life in California some fluency in Spanish is almost a necessity. I first tried, decades ago, using the best technology then available, i.e. cassette tapes and accompanying text. Ugh. That was a bust. Later as computer tutorials became more common I also tried those, initially using DVDs (as the sound source, later just online voice recordings). These attempts all failed for me.

Why? For one thing I’m not very good at foreign languages. While I studied both French and German in several years of school classes I never got very far with those. My first trip to Germany was a joke at how badly I could either speak or hear. My only real exposure to having to use French was in Québec, during the time when speaking French was a strong “political” issue. I had a bit more success with that partly because everyone, e.g. waiters in restaurants, insisted on French. My stumbling attempts were at least considered a sufficiently sensitive effort that I had some success.

But with Spanish I have a different problem. The sounds of the language are much more alien to my ear – I really can’t hear the words, especially since, it seems to me, native speakers speak very fast and to my ear the words are run together. And, my attempts at speaking were even worse than my attempts to hear and understand. So this has been very discouraging and so I rejected my sister’s urging to just actually learn the language. Additionally I had the joke running through my head that her years of vigorous effort were analyzed by several other people that she had atrocious pronunciation, barely intelligible to a native Spanish speaker. If she couldn’t do it how could I possibly succeed.

BUT, in my effort to translate menus I’ve also found a serious stumbling block. Even with English menus often I need to have some conservation with the server to really understand the menu. And as I translated more and more menus I found this was even more true in Spain. Certainly discussing food with a knowledgeable server adds to the enjoyment of food (another lesson I learned from my sister who was more skilled at cooking than me and through example demonstrated how dining was more pleasant after discussing menu items in some detail).

So I happened to stumble on a new possible learning method. Just happening on an article on the Net about the best apps for “your new smartphone” (naturally timed with the assumption of Christmas gifts) I discovered Duolingo. Previously I’d done the demos with several of the subscription or purchased online tools with little success. But at least: a) Duolingo was free, and, b) it was available for my phone and so I could do the exercises at any time, not just during some study time while on my computer.

So I downloaded the app (both to phone and multiple computers) and committed myself to really giving an earnest effort to learn, at least some basic Spanish. Now, as best I know, traveling in Spain in the larger cities, especially those popular with tourists, probably doesn’t require speaking or hearing Spanish. When i visited Portugal I knew zero Portuguese but managed to get by OK (with some help from hotel staff making phone calls for me). And I managed to get by in both Japan and China, although with considerable help from the people I was visiting.

But my interest in visiting Spain is out in the countryside, initially focusing on the Camino de Santiago (the French route). Now I’m looking more at the Del Norte route since that part of Spain is more appealing to me that the dull plodding through country that looks a bit too much like the Great Plains or Central Valley of California. In such areas I would expect that at least some minimal conversational skill would be necessary. My hope would be: a) I could ask Spanish speakers to speak more slowly and thus hear each word, and, b) that my poor pronunciation wouldn’t prevent them from (mostly) understanding me.

So I’ve now worked as hard as I can on Duolingo. I strongly recommend this for anyone following my blog who might have the same need, especially as it is free (gracias to the community who create these lessons). I’ve made it through 12 days and 12 of the lessons. Duolingo requires a LOT of repetition and thus this forces me to work hard enough at estudio that I actually have made some progress.  Even the sentence I used as the title of this post would have been impossible for me prior to Duolingo.

In the first part of each exercise Duolingo introduces one to vocabulary (and without the more academic approach to grammar, i.e. simple conjugation of verbs). Then the exercises move more and more to responding to spoken phrases or sentences by: a) writing what was said in English, and, b) much harder, writing what was said in Spanish. Each exercise gets steadily harder making it difficult to “guess” and thus requiring actually learning something, especially when one has to actually type the Spanish (from an utterance), especially being picking about getting gender and verb conjugation right. The sheer repetition is working for me.

Despite my best progress ever attempting to learn Spanish I: a) still find it difícil to “hear” the utterance spoken at full speed.  I often either cannot hear the spaces between words or miss subtle bits (I really have trouble hearing una vs un). But since I must get every drill question right before I can proceed I muddle through. So thus far Duolingo reports I’ve now encountered 308 words (many useless for my purpose, also they count each version of a verb as a separate word). Thus far, as far as verbs go I’m still only in the present tense and with the singular persons (figuring out at usted is third person like él or ella was fun since Duolingo mostly uses the informal second person tú  as ‘you’, which often would be rude for me to use in conversation).

While Duolingo focuses on conversation instead of the typical more “academic” language study (all the grammar details, especially conjugations) I’ve done more exploration with other tools (especially spanishdict.com and Wikipedia) to go beyond the Duolingo simple lessons. I’m accumulating some of my own “lessons” to supplement the Duolingo lessons.

Now another challenge for me is that I’ve also learned, in past language learning efforts, that I’m fairly good at immediate duration memory. So while I’m intensely involved I learn to recognize many words. Unfortunately weeks later I’ve forgotten most of those. So, with Duolingo I actually repeat finished exercises to continue repetition which is key.

BUT, repeating everything is time-consuming and not that helpful. The real repetition I need to do is the vocabulary (or sometimes grammar) that I do badly. So now I’m thinking about another bit of programming for my own learning tool.

Once before I built a fairly complex bit of code to extend my English vocabulary. Using something built into Kindle I would mark English words that I either didn’t know at all (like reading more “academic” texts that use more esoteric vocabulary) or that I wasn’t really sure about. Kindle had a drill application that accumulated the words I’d mark as I encountered them in some book. But the Kindle drill, like Duolingo, wasn’t very “smart” about focusing my drill time on the words that gave me the most trouble. So in my own app I developed a scoring system that adjusted my drill to the words I most often missed and also then made sure all but the easiest (for me) words were at least repeated some. I spent a lot of time tuning how that algorithm worked but never was completely satisfied with it.

So with Duolingo as a model (incomplete for what I need) and all my past efforts at learning languages I soon will begin to build my study app (a fancy version of the classic flashcards, especially for verbs and gender). I can move all my Duolingo vocabulary to that app, plus much of what I’ve accumulated from menu study, plus just grabbing more words not found in either source from either: a) various lists I’ve found of the “most common” Spanish words, or, b) from going through a couple of dictionaries, tourist phrase books and grammar books I’ve purchased for my Kindle.

Eventually I would expect my drill app to be sufficient to potentially get by in parts of Spain where I might not find any English speakers. One thing I have learned from my foreign travel is that travel itself (public transportation, getting directions) often requires speaking to people who don’t know English (say, unlike typical tourist destinations, i.e. city hotels, museums and restaurants).

But all this is just a start. I know, largely from my experience in Québec that “immersion” is the real way to learn a language. To be someplace where there is no English mandates that I at least stumble through some sort of conversation to get what I need. Mi esposa loved her weeks in Oaxaca and wants to go back (which I’ve resisted) so perhaps I’ll give in and make the trip she wants as preparation for Spain (just as Québec can be a shorter preparation trip for going to France).

So, I won’t belabor this point much more in posts since I’ve focused this blog on food in Spain and the Camino. My efforts to learn a language are probably even more boring to my readers. But I will supplement some of my posts purely about food terms with a bit more of the conversational stuff I pick up through this other study.

 

 

A few words from Astorga

As I mentioned in my previous post I lost a long and heavily researched post about something unusual I found in the area around Astorga, or more properly La Maragatería (link is to Spanish language site) is a Spanish region located in the central area of the province of León. It seems there is a local meal (multiple courses) that many restaurants promote, the cocina maragato (link is to Spanish language site). While I won’t try to reconstruct my entire post about this I will recover a few things.

cocina maragato is a meal of multiple courses: meat, vegetables/legumes and soup but it has the unusual feature of being eaten in reverse of the normal order. This idea is summed up in this explanation from one of the restaurants serving this meal (original Spanish from website on the left, Google Translation on right, items of interest in bold).

El cocido maragato tiene la peculiaridad de comerse al revés.  

Primero las carnes, luego los garbanzos y verduras y por último, la sopa.

Estos tres servicios se denominan, en la zona, “vuelcos”. 

The cooked maragato has the peculiarity of eating upside down.

First the meats, then the chickpeas and vegetables and finally, the soup.

These three services are called “rollovers” in the area.

First, al revés can be translated as ‘upside down’ but it has multiple translations according to its Wiktionary entry:  as an adjective, ‘inverted (with respect to something)’ and as an adverb, ‘1) in the opposite direction or order, 2) back first, 3) inside out, 4) the other way around, and, 5) upside down’. revés alone has various definitions:  back, wrong side, other side, inside. Now given the numerous explanations of cocina maragato it’s clear the most useful translation, in this context is the ‘in the opposite direction or order’ since that is the key feature of this meal.

Second, my first encounter with cocina maragato was seeing vuelcos on multiple menus, such as: Primer vuelcoSegundo vuelco and Tercer vuelco. These are headings in the menu where one would normally see platos (in typical menu context, ‘courses’). So the translation as ‘rollover’ was definitely mysterious until one understands the cocina maragato context.

Still none of the online dictionaries have caught up to this meaning of vuelcos as they go with the simpler and more literal translations: ‘upset’, ‘spill’ or ‘complete change’. Interestingly Google’s choice of ‘rollover’ doesn’t appear but it is found in a reverse lookup of the English ‘rollover’ in spanishdict.com. So it’s hard to think of a single word translation that would imply the correct meaning in this context, but ‘inversion’ (or clumsy, ‘reversed course’) would probably be closer than ‘rollover’.

And since I can’t recreate the entire post I’ll just cover one other word that I’ve often seen on menus in the context that this restaurant uses:

El Cocido Coscolo no es sino un agradecido heredero del cocido tradicional maragato.

Sobre esa base, hemos introducido algunos cambios que hacen de nuestra propuesta algo diferente.

Su principal valor es la elaboración propia de los ingredientes.

The Cocido Coscolo is nothing but a grateful heir to the traditional cocido maragato.

On that basis, we have introduced some changes that make our proposal somewhat different.

Its main value is the preparation of the ingredients.

This restaurant, Restaurante Coscolo, is explaining how its eponymously named Cocido Coscolo is its version of cocido maragato. The word I’m focusing on is propuesta which I’ve seen on numerous menus and Google has always translated it as ‘proposal’.  In other encounters with this word ‘proposal’ made some sense in the context it is used but never seemed quite right, to me, as the translation. Dictionaries go further with these literal translations: ‘offer’ or ‘design’, or ‘nomination’ (in the sense of proposal of a candidate).  While the ‘nomination’, according to the dictionary would clearly apply to a person for a job/office, not a particular preparation, it nonetheless fits. Along with the idea of ‘offer’ or ‘design’. I’d use the translation, ‘take’, as in the phrase “our take on the traditional xxx is yyy”.

But this would be clumsy to have to explain this rather than just use ‘take’ as translation (which certainly wouldn’t fit other contexts). And this will be a challenge for the app I intend to build and suggests that one feature of the app has to be the ability to put a single word in the translation but touching that word would bring up a popup dialogue with a longer explanation to provide the context that is too verbose to include directly in the translation. So analyzing this menu and word provides insight to a UI feature I should include.

I had more about this whole area and other restaurants and this meal but this is all I can reconstruct in a reasonable time. You’ll just have to do your own research if you want more.

 

 

 

Additions to glossary

The glossary page in this blog, at the moment, has been compiled by hand. This is NOT the process I intend to use for my definitive glossary to embed in my translation app since hand compilation is subject to numerous errors, plus the source material may be incorrect. But I like having some result even before I manage to generate a definitive glossary where each entry is found in numerous sources and checked against authoritative guides.

In the past I’ve searched for glossaries all over the Net and manually consolidated them. The result was a mess due to: a) often the source glossary had mistakes made by whoever compiled it, b) the Spanish terms may not apply to Spain which is my focus (for example, hongo is mushroom in most of Latin America but rarely used in Spain), and, c) terms from a glossary may not overlap as I want with actual references on menus (in Spain) which is my focus.

All that said, nonetheless I continue to make additions. In this case I was looking at some travel books and cookbooks I’d gotten on my previous fascination from Spain and realized I had the Langenscheidt Pocket Phrasebook (Spanish), 2006 edition, which includes a 1400 word dictionary. So I fairly quickly went through the dictionary and extracted words that relate to food or to restaurants. From that list I found which were not already in my v3.2 of the glossary. Now I’ve updated my glossary page, but here I’ll show what kinds of words were missing (previously the glossary page had come entirely from extracts of menus). A few of these terms, I realized, should also be included in my restaurant terms page, so that has been updated as well.

abierto open
achicoria chicory
amarg{o|a} sour
aromáticas herb
asiento seat
avena oats
batido milkshake
boca mouth
bombilla bulb
botella bottle
brazo arm
brécol broccoli
bufet buffet
caballa mackerel
cabeza head
calle street
camarer{o|a} waiter/waitress
carajillo coffee with brandy
cartilago cartilage
cena dinner
centeno rye
cerebro brain
cereza cherry
cerrado closed
cervecería beer hall
cerveza de barril draft beer
cerveza rubia lager
champán champagne
cóctel cocktail
col cabbage
comer to eat
comestibles groceries
composición ingredients
coñac brandy
concha shell
condimentad{o|a} seasoned
confitería candy store
conserva canned food
cortado espresso with a dash of milk
crema de leche coffee creamer
cruasán croissant
cubiertos silverware
cuchillo knife
cuello neck
cuenta bill
cuerpo body
desnatada low-fat
destilería brewery
diente tooth
dinero money
endibia[s] endive, correct spelling as previous was wrong
entero whole
entrada entrance
erizo de mar sea urchin
especias spices
espeto skewered
espina fish bone
espumoso sparkling (in wine context)
estómago stomach
estragón tarragon
estrella star
factura bill
fruta del tiempo seasonal fruit
ginebra gin
gofres waffles
gratuito free of charge
guayaba guava
helada frost
hervid{o|a} boiled
hervid{o|a} cooked
hierba herb
higos fig
hornillo stove
hueso bone
infusion de hierbas herbal tea
jardín garden
jarra jug, pitcher
langosta lobster
lengua tongue
limonada soda
macedonia de frutas fruit salad
manzanilla chamomile tea
margarina margarine
menú menu
mojado wet
molino mill
músculo muscle
nectarina nectarine
número size
ocupad{o|a} taken
ojo eye
pan integral whole grain bread
penecillo roll
pez espada swordfish
pierna leg
poleo de minta peppermint tea
polvo powder
pomelo grapefruit
primavera spring
propina tip
raíz root
reserved{o|a} reserved
ron rum
rosado róse
rosbif roast beef
sala hall, room
salami pepperoni
salida exit
sandía watermelon
sangre blood
sarro tartar
semana week
semiseco medium dry
sémola semolina
servicio restroom, service
servilleta napkin
suplemento surcharge
taberna bar
tea
tenedor fork
terraza terrace
trucha trout
uva grape
vajilla tableware
ventanilla counter (window)