Language Log

[The following is a guest post by David Dettmann.  The "Schwarz Uyghur dictionary" to which he refers in the third paragraph is this:  Henry G. Schwarz, An Uyghur-English dictionary (Bellingham, Washington:  Center for East Asian Studies, Western Washington University, 1992).]

It is a bit of a nerdy obsession of mine to customize my computers to comfortably use languages that I've studied.

About 10 years ago, I got relatively proficient with using optical character recognition (OCR) software and scanner hardware. Any time I found an essential dictionary for the languages I studied, I converted them to unicode OCR scans in pdf format (i.e., converting images of pages to text). I later used that data to create dictionary content files that would work together with the Mac OS dictionary application. I did this process with several dictionaries that I found essential while I studied Kazakh, Uzbek, and Uyghur.

This process was particularly useful for me to use the Schwarz Uyghur dictionary. I could not get used to the alphabetical order that he favored (which was different from typical Latin order AND Uyghur Arabic script order). As a result, any lookup would just take forever. That said, the formatting of each page was quite pleasant, and there were some nice illustrations of plants of traditional Uyghur medicine as well as handy keys at the bottom of each page to explain abbreviations.

The company Oatly claims to have created a new Chinese word for plant-based milk by placing the grass radical above the character for milk:

From Charles Belov:

While restaurant hunting in the East Bay, I happened upon these dishes with the intriguing English names of "Mr and Mrs Smith" and "Boiled Omasum with Chili Pepper." Omasum turns out to be an obscure name of a variety of tripe, but I'm puzzled as to how the Smith family made it into Chinese cuisine.

Peter Golden sent me the following video, "Luisa Tam says: Let's put more HK English on the map", South China Morning Post (10/23/18):

First, as a slightly belated Valentine's present, onomatopoetic / mimetic chocolates:

"Chocolates That Represent Japanese Onomatopoeic Words To Describe Texture", by Johnny, Spoon & Tamago (1/16/15)

Here are the names of eight of the nine chocolates designed by Oki Sato of the Tokyo and Milan-based design studio Nendo:

ツブツブ (tsubu tsubu): a word for small bits or drops
スベスベ (sube sube): smooth edges and corners
トゲトゲ (toge toge): sharp pointed tips
ザラザラ (zara zara): granular like a file
ゴロゴロ (goro goro): cubic, with many edges
フワフワ (fuwa fuwa): soft and airy with many tiny holes
ポキポキ (poki poki): a delicate frame or structure
ザクザク (zaku zaku): makes a crunching sounds, like when you step on ice

You can see exceptionally clear photographs of the ingeniously designed 26x26x26mm chocolates in the article linked above.

[h.t. Becki Kanou]

Jane Skinner received this from a friend who saw it in Chengdu, Sichuan:

From Anand Mahindra's Twitter account:

https://twitter.com/anandmahindra/status/1090479366235213824

Two images of Chinese takeaway packages in Beijing from Teresa Norman:

[This is a guest post by Nathan Hopson]

I just came across perhaps the strangest kanji compound in the entire 20+ years since I started learning Japanese:

御御御付 (おみおつけ omiotsuke)

Bottom line: it's miso soup.

From Diana S. Zhang, apropos of the recent post "Miscellaneous bacteria":

Jeff DeMarco spotted this menu item at the Splendid China attraction in Shenzhen:

Often have I pondered on the origin and precise meaning of the Sinitic word lào, luò (reading pronunciation) 酪 ("fermented milk; yoghurt; sour milk; kumiss"); Old Sinitic (OS) /*ɡ·raːɡ/ (Zhengzhang).  My initial impression was that it may have been related to IE "galactic" words.

Possibly from a Central Asian language; compare Mongolian айраг (ajrag, “fermented milk of mares”) and Turkish ayran (“yoghurt mixed with water”). The phonetic similarity between Sinitic 酪 (OS *ɡ·raːɡ, “milk”), Ancient Greek γάλα (gála, “milk”) and Latin lac (“milk”), from Proto-Indo-European *ǵlákts (“milk”) is worth noting (Schuessler, 2007).

(Wiktionary)

Paul Kroll, ed., A Student's Dictionary of Classical and Medieval Chinese, p. 256a:

1. kumiss, fermented mare's milk (also cow's or sheep's) < Khotan-Saka ragai (with metathesis)

    a. yogurt, milk curdled by bacteria

As Schuessler (2007), p. 345 notes, the fermented drink "arrack" may be a different etymon, a loan from Arabic 'araq ("fermented juice").  (Pulleyblank 1962:  250 contra Karlgren 1926) [VHM:  full references below]

From June Teufel Dreyer: