Language Log

"Japan’s autumn eggplant: Too delicious for your daughter-in-law"
By Elizabeth Andoh, The Japan Times (Sep 1, 2024)

Cooked properly, nothing beats an eggplant for succulence, softness, and savoriness.  It's so good that you almost want to keep it for yourself.

In Japan, eggplants reach their peak of flavor during a period of time known as zansho (literally "lingering heat"), the equivalent of mid-August through late September. Such aki nasu, or autumn eggplants, are especially tasty. And, because eggplant is thought to cool the body (probably due to an unusually high concentration of minerals and phytonutrients in late-harvest fruit), dishes made with them are particularly inviting on days when heat and humidity sap the appetite.

Most varieties of Japanese eggplants boast tender, deeply purple skins and juicy, pale yellow-green flesh. They are all nearly seedless, and some varieties, such as Kamo nasu grown around Kyoto, are bulbous and squat. Others, such as Hakata nasu grown in Kyushu, are long and slender. All true Japanese varieties have a dark calyx, not a green one. Most people think of eggplant and other members of the nightshade family such as tomatoes as vegetables because of their savory taste — botanically, however, they are fruit.

A Facebook post sent to me by shaing tai:

As a starting point for pierogi, here's a basic definition:

Pierogi, one or more dumplings of Polish origin, made of unleavened dough filled with meat, vegetables, or fruit and boiled or fried or both. In Polish pierogi is the plural form of pieróg (“dumpling”), but in English the word pierogi is usually treated as either singular or plural.

(Britannica)

Now, turning to Asia, we are familiar with the Tang period scholar, poet, and official, Duàn Chéngshì 段成式 (d. 863), as the compiler of Yǒuyáng zázǔ 酉陽雜俎 (Miscellaneous Morsels from Youyang), a bountiful miscellany of tales and legends from China and abroad.  Yǒuyáng zázǔ is especially famous for including the first published version of the Cinderella story in the world, but it also contains many other stories and themes derived from foreign sources.

From Bored Panda (8/5/24).  For people who love food and the culinary arts, this issue of Bored Panda, which has fifty parts, is almost like a bible.

Jeffrey L. Schwartz (cf. "Durian pizza" [10/18/19]) posted this photo on Facebook, showing a midtown Manhattan Asian fusion restaurant called Phoshime:

I've eaten a lot of muxu beef / pork / chicken / shrimp in my day, and I love the combination of meat strips, black "wood ear" fungus, scrambled eggs, daylily, and cucumber served wrapped in a thin, soft pancake.  Usually I'm compulsive about knowing the meaning of the names of dishes that I eat, but muxu has always defeated me.  I'm not even sure how to pronounce the name (it's also transcribed as moo shu, mushu, and mooshi) nor how to write it in characters (variants include completely unrelated 木须, 木樨, etc.).

When I first encountered the dish decades ago, I spent a fair amount of time trying to unravel the jumbled meanings, pronunciations, and written forms of the name.  However, since I was getting nowhere fast, I soon gave up on those investigations (in the days before the internet and search engines, things were much harder to figure out).  Then I spent so many years wandering around overseas, and I simply didn't encounter muxu for a long time.

"How Jane Austen’s Early Chinese Translators Were Stumped by the Oddities of 19th-Century British Cuisine:  How do you get a reader in 1930s China to understand what a mince pie is?" By Saihong Li and William Hope, The Conversation (9/15/22) / Get Pocket.

Jane Austen’s (1775-1817) works are globally renowned, but they were unknown in China until 1935 when two different translations of Pride and Prejudice were published. Today, her novels are increasingly popular and have been translated into Chinese many times – notably there have been 60 different retranslations of Pride and Prejudice.

Translators face the creative balancing act of remaining faithful to the source text while also ensuring that the translation is a smooth, informative read. One intriguing task for translators of Austen has been how to describe the 19th-century British food featured in the many convivial sequences that shed light on characters through their social interaction.

After I left Omaha and headed westward on Route 30 / Lincoln Highway, I began to notice that every little town along the way with a population of around three thousand or more had a restaurant called Runza.  My instinct was to pronounce that "roon-zuh", but the people around here say "run-zuh".

Because I was not familiar with them, at first I didn't pay much attention to the Runza restaurants, but then I saw a sign that said they made legendary burgers.  Since I'm a burger freak, always in quest of a superior hamburger, by the time I reached Cozad — which somehow has captured my heart, for more than one reason — I decided to stop in and try one.

"Lattes with onions are a hit in China", by Allan Rose Hill, Boing Boing (6/7/24)

Some might call that "over the top", I would call it "under the bottom". 

It's all part of a trend referred to as hēiàn liàolǐ 黑暗料理 ("dark cuisine").

Dark cuisine basically refers to food and drinks that put people's sensibilities to the test.

Basic Barista provides a recipe that boils down to the following: Finely chop a bunch of spring onions and drop them in a glass. Add ice, pour in milk, and then dump in that double shot of espresso.

[VHM:  many people pour in some soy sauce too.]

Assertively spicy and conspicuously Cantonese

That's almost a contradiction in terms, because Hong Kongers are not very big on spicy food and they generally are not very good at cooking it either.

Photographs of walls in a popular chain of special Yunnan style spicy noodles in Hong Kong:

(Facebook)

Photograph by Paula Roberts taken in Samarkand (4/29/24)

Photograph of an artistic arrangement on the wall of a tea shop in Philadelphia's Chinatown.

Swedish Collegium for Advanced Study (SCAS)

Symposium on April 11, 2024

Registration by 4^th April at the latest

11 April, 11:15 a.m. SYMPOSIUM

Indo-European Food: Linguistic, Archaeological and Biomolecular Perspectives

ABSTRACT:

The symposium Indo-European Food – Linguistic, Archaeological, and Biomolecular Perspectives aims to explore the intricate relationships between the spread of Indo-European languages, the archaeological evidence of food production and consumption patterns, and biomolecular insights into ancient diets. This interdisciplinary event brings together leading experts from linguistics, archaeology, and biomolecular sciences to discuss the latest research findings and theoretical frameworks that illuminate the role of food in the migration, settlement, and cultural integration of Indo-European populations.