Language Log

A couple of days ago, we had occasion to come to grips with the word "garble":  "Please do not feel confused" (8/19/22).  This led Kent McKeever to write as follows:

Your recent use of "garble" has prompted me to pass on something I recently stumbled on.  I have been poking at the digital files of the Newspapers of Eighteenth Century English newspapers and ran across a reference to the London city government position of "Garbler of Spices."  From the context, it seems to be an inspector, perhaps processor, of spice imports.  Totally new to me.

Totally new to me too.

A new kind of cabbage for me:

Many of us first learned about the Balkan red pepper sauce / relish / spread called "ajvar" in this post:  "Bosnian menu" (7/28/22).  Simplicissimus contributed a nice comment in which it was averred that the BCS (Bosnian-Croatian-Serbian) "word ‘ajvar’ and the English word ‘caviar’ both derive from the same etymon, the Ottoman Turkish word ‘havyar’ (which, in turn, derives from the Persian ‘xâvyâr’) — now that I think about it, it’s not unimaginable to me that ‘ajvar’ got its name on account of a vague resemblance to red caviar."

Since I was one of those who had not previously heard of ajvar but was quite familiar with caviar, Simplicissimus' remark really piqued my fancy because neither did the two food items in question resemble each other very much (fish roe vs. red pepper sauce), nor was the phonological resemblance that great (thinking especially of the "c" at the beginning of "caviar" and its absence from "ajvar").  So I decided to dig more deeply into the relationship between ajvar and caviar.  Turns out to a fascinating linguistic, cultural, and culinary story.

Nick Tursi sent in this Bosnian menu from a cafe near Kravica waterfalls in Herzegovina:

[This is a guest post by Nathan Hopson]

Today I bring you this cringey translation from the social networking app Line (developed in South Korea, very popular in Japan):

Martin Delson sent in this interesting puzzler:

I'm participating in an international virtual book-club where all participants are bilingual in German and English. For some reason, the book that the group chose to read is Convenience Store Woman by Sayaka Murata, translated by Ginny Tapley Takemori.
 
Wikipedia tells me the Japanese title is "Konbini ningen (コンビニ人間)".
 
A pair of sentences, not far into the book, reads as follows in the English translation
 
"The first at the cash register was the same little old lady who had been the first through the door. I stood at the till, mentally running through the manual as she put her basket containing a choux crème, a sandwich, and several rice balls down on the counter."

We've had two consecutive posts on oil-related words (see "Selected readings" below).  julie lee made this comment on the first of the two:

Old Chinese/Old Sinitic *lew is similar in sound and meaning to Welsh OLEW "oil".

[From Middle Welsh olew, form Old Welsh oleu, from Proto-Brythonic *olew, from Vulgar Latin *olevum, from Latin oleum (“oil”).] (source)

julie's observation inspired me to ask Doug Adams whether there were any Tocharian words for oil.  He replied:

There are two (sort of),  There are both ṣalype and ṣmare.  The first is 'oil (particularly sesame oil); salve, ointment' (also oil in a lamp), the second is, as a noun, 'oil' (as in a lamp) and, as an adjective, 'smooth, even, slippery.'  The first is etymologically connected to English salve and the second to English smear.

In the previous post ("Oil: a partial paradigm" [6/19/22)]), we have been discussing the origins and ramifications of the derivation of the word "oil" from the ancient Greek word for olive.  The last comment (before I wrote this post), by Coby, states:  "Spanish also has the word óleo, which can mean either oil paint or the oil used in church rituals."  Reading Coby's reference to óleo immediately sparked fond childhood memories of the Mair family ritual of mixing margarine.

We were a large and not well off family, so we seldom could afford real butter.  Consequently, we used oleomargarine to spread on our bread rather than butter.  We referred to it as "oleo" instead of "margarine", since the latter seemed too fancy-fussy in our household, and "oleomargarine" would have taken too much time to pronounce and would have been considered archly pedantic among us rural Ohio folk.

Oil is one of the most important substances used by human beings.  It can be an essential food for consumption, a medium for cooking and frying, a lubricant, a material for the transmission of pressure through closed channels, a soothing substance for the skin, a substance to burn for propulsion and illumination, a polishing agent, and so forth.  It can even be used metaphorically and literally to signify a calming agent:

The figurative expression pour oil upon the waters "appease strife or disturbance" is by 1840, from an ancient trick of sailors.

Another historical illustration which involves monolayers, was when sailors poured oil on the sea in order to calm 'troubled waters' and so protect their ship. This worked by wave damping or, more precisely, by preventing small ripples from forming in the first place so that the wind could have no effect on them. [J. Lyklema, "Fundamentals of Interface and Colloid Science," Academic Press, 2000]

The phenomenon depends on what are called Marangoni effects; Benjamin Franklin experimented with it in 1765.*

(source)

[*What did not excite the curiosity of the founder of the University of Pennsylvania?]

[This is a guest post by Nathan Hopson]

If you’re Japanese, chances are it’s the latter.

Nekojita (猫舌 lit. “cat’s tongue”) is a phrase in Japanese most commonly used to describe people who can’t or don’t like to eat or drink hot things. The word means both the actual tongue itself and, by extension, a person with a cat’s tongue. In other words, it is a synecdoche.

The term is common in Japan, reflecting the fact that many people consider themselves to be/have cat tongues; in a 2018 survey of 10,000 Japanese of all ages, about half described themselves as nekojita. The results are summed up in the accompanying image, in which pink indicates those who answered yes to the question, “Are you nekojita?” As you can see, more than half of 10-49-year-olds consider themselves to have heat-sensitive tongues.

Received from Nathan Hopson:

If you stand at the southwest corner of 40th and Chestnut in Philadelphia, this is what you'll see: