Language Log

Following up on "Wok talk: a real-life retronym!" (10/16/23), Jim Millward remarks:

My wife (Punjabi background) and her family call the "wok-shaped pan" they use for cooking vegetable or meat dishes "kurai" (that's my phoneticization–it could be aspirated or unaspirated k / g, I'm not good at hearing the difference).  I've seen these and we've got a couple–they are indeed parabolic curved-sided heavier metal pans, though some have small diameter flat bottoms for convenience.   Other pots and pans are called patila.   The dishes, generally, are bartan.  The kurai, she just told me, is specifically the "wok-shaped pan." 

From François Lang:

[This is a guest post by François Lang]

Not Chinese.  Do you understand?

This has long been a cabbage of contention, but make no mistake about it:  fermented kimchee / kimchi  (gimchi 김치 (IPA [kim.tɕʰi]) (lit., "soaked [in their own juices of fermentation] vegetables") is not the same thing as pickled paocai / pao tsai 泡菜 (lit., "soaked [in brine] vegetables").

Kimchee and paocai are made differently, have different ingredients and spices, and taste different.  To call "kimchee" "paocai" would be like calling "wine" (pútáojiǔ 葡萄酒) "beer" (píjiǔ 啤酒).

Linguistically, kimchee has its own pedigree, of which I will here give an extended account.

Borrowed from Korean 김치 (gimchi), ultimately composed within Korea of Chinese-derived morphemes 沉 (chén, “submerged, soaked”) and 菜 (cài, “vegetable”), i.e. "fermented vegetable". Doublet of kimuchi.

(Wiktionary)

Advisory to staff of the embassy of Japan in Beijing:

ALPS shori mizu no kaiyō hōshutsu kaishi ni tomonau chūi kanki (2023-nen 8 tsuki 25-nichi)

ALPS処理水の海洋放出開始に伴う注意喚起（2023年8月25日）

Warning regarding the start of ocean discharge of ALPS-treated water (August 25, 2023)

Kinō (24-nichi), fusoku no jitai ga hassei suru kanōsei wa haijo dekinai tame chūi shite itadaku yō onegai shimashitaga, ika no ten ni tsuite ryūi shite itadakimasu yō aratamete onegai itashimasu.

(1 ) Gaishutsu suru sai ni wa, fuhitsuyō ni nihongo o ōkina koe de hanasanai nado, shinchōna gendō o kokorogakeru.
(2 ) Taishikan o hōmon suru hitsuyō ga aru baai wa, taishikan shūi no yōsu ni saishin no chūiwoharau.

昨日（24日）、不測の事態が発生する可能性は排除できないため注意していただくようお願いしましたが、以下の点について留意していただきますよう改めてお願いいたします。

（1）外出する際には、不必要に日本語を大きな声で話さないなど、慎重な言動を心がける。
（2）大使館を訪問する必要がある場合は、大使館周囲の様子に細心の注意を払う。

"Yesterday (24th), we asked you to be careful because the possibility of unforeseen circumstances cannot be ruled out.

 (1) When going out, try to be cautious in your behavior, such as not speaking Japanese in a loud voice unnecessarily.
(2) If it is necessary to visit the embassy, pay close attention to the surroundings of the embassy."

(source) (GT romanization and translation)

Todd Wilbur shared this menu item on Facebook:

Seen by François Lang at the meat counter at The Great Wall in Rockville, MD:

Sign on a noodle shop in Xindan, Taiwan:

(Via Google Street View)

Catching up on some oldish e-mail, I came upon this interesting one from Francois Lang dated 5/9/23:

When I entered the Airbnb where I'm now staying, one of the first things that caught my attention was the following utensil:

More savory Chinglish from Dunhuang:

That's the name of a viral YouTube channel that I had never heard of, and now a popular book that Barbara Phillips Long called to my attention: