Metaphors, dilemmas, and dictionaries

February 11, 2019

I have three new posts to report from my monthly language column at Macmillan Dictionary.

We’re keen as mustard for condiment words’ explores extended uses of words such as salty, saucy, and vinegar:

Metaphors are part and parcel of English. Language lets us map the world around us, and metaphors are an important way of doing this. We take an image or idea from one domain and apply it in another, extending its use. This often takes the form of a physical idea being expressed in a figurative way.

Food is one such domain. The language of food is rich and varied, and refers to very common and tangible feelings and experiences. So food words lend themselves well to metaphorical use. So well, in fact, that we can take one small section of food – condiments – and find an array of these metaphors in use.

Resolving a usage dilemma’ examines the debate over the meaning of dilemma, whose first use in English, in the 16thC, was rhetorical:

Within decades, dilemma was being used in more general ways. Shakespeare, in All’s Well That Ends Well, has Parolles say: ‘I will presently pen down my dilemmas, encourage myself in my certainty’. From the early sense of a choice between two undesirable options, it came to mean a choice between several such options, then simply a difficult situation or predicament.

This was too much for linguistic conservatives, who felt the word was being unduly weakened.

Finally, ‘How to use (or misuse) a dictionary’ describes some of the many uses for dictionaries beyond simply checking definitions:

Dictionaries offer lots of other information about words and phrases, including their pronunciation, secondary senses, grammatical category, inflections, and use in the language, shown through example sentences.

A dictionary may also provide synonyms, etymology, and information about a word’s frequency in the language. Readers looking for one particular thing may end up browsing an entire page or clicking through to other entries, curious about the many facets of a word and the different relationships it can have with the language. Serendipity abounds.

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Catch of the day: ‘Sea Gastronomy’ by Michael O’Meara

December 7, 2015

A few years ago I edited a master’s thesis for Michael O’Meara, a Galway-based chef and photographer. Michael owns Oscars Seafood Bistro, which he runs with his wife Sinéad and a talented team. His thesis won an award for academic excellence, and he was pleased enough with my editing and proofreading that he sent me a testimonial and said he’d be in touch again when he wrote a book.

Michael was true to his word. After much research and compilation of material he put together a manuscript, and with the tireless help of the wonderful Connemara publishers Artisan House the results of these efforts are now complete. Sea Gastronomy: Fish & Shellfish of the North Atlantic is a prodigious achievement, with 440 pages of recipes, zoological notes, and more, covering 120-odd species (some of them very odd) from the bountiful seas around Ireland.

Sea Gastronomy by Michael O'Meara, Artisan House - two editions

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Words are tasty!

February 18, 2013

Jay Kinney - eating words - Anarchy Comics 1, 1978

Image from Anarchy Comics #1, 1978, edited by Jay Kinney.

For readers unfamiliar with the idiom: eat one’s words means retract what one has said, take back a statement, admit an error. So it’s similar to eating humble pie (whose origins are surprisingly visceral), and worth comparing with laughing on the other side of your face.

“You gotta break an omelet to make an egg”, of course, reverses the natural entropic order, playing with a proverb (“You can’t make an omelette without breaking eggs”) to make a political point. If you’re interested in the comic’s history, here’s a recent interview with Kinney at BoingBoing.


Banana bread-cake

August 4, 2009

Since this blog is mostly about language, I thought about introducing this post with a remark about food being the language of love, or baking being the language of the kitchen. But that would be corny, and unnecessary: who needs an excuse to spread a good recipe?

Some years ago I tried a simple recipe for banana bread that worked well and painlessly and allowed for various adaptations. Over the years so many people called it “banana cake” that I began to wonder about its true nature. The option (usually taken) of a chocolate layer underscores its cakey credentials, but for a cake it is unusually nutritious. So I think of it as a hybrid and I call it “banana bread”, “banana cake”, or “banana bread-cake”. You may call it what you like.

The ingredient quantities are double the original quantities because I usually make two bread-cakes at a time: one for me and whoever is around, and one for some other person or household. Although this adds a few minutes to the baking time, on balance it wastes significantly less energy and allows more satisfaction to be distributed.

[Click for banana bread-cake ingredients, directions and photos]