Language Log

From time to time during the past half century or so, I've heard of a food product called seitan.  Because the name sounds Japanese and it was associated with a natural food store in Cambridge, Massachusetts that I frequented called Erewhon (see here for the 1872 satirical Utopian novel by Samuel Butler whence it got its name) that was founded by Japanese macrobiotic advocates (see below for a bit more detail), I always assumed that it was both a Japanese word and a Japanese product.  As we shall find later in this post, I was (sort of) mistaken on both counts.

Taiwanese master baker Wu Pao-chun 吳寶春 with a loaf of his famous bread:

A tasty visual pun found on Facebook:

(originally posted by Wayne Hudson)

Earlier this week (11/12/18), under the rubric "Of knots, pimples, and Sinitic reconstructions", we discussed the origins and meaning of the fascinating Sinitic word "geda" ("pimple; knot; lump").  That, in turn, was prompted by our initial acquaintance with "geda" in "Too hard to translate soup" a couple of months before (9/2/18).  After considering a possible source in Indo-European, Turkic, Tungusic, and Mongolic, there seemed to be a bit of momentum in favor of the last named family.

Since "geda" first appeared in a significantly large number of citations in written Sinitic during the Mongol Yuan Dynasty (1271-1368) about a thousand years ago, it was thought advisable to look at an earlier stage of Mongolic rather than simply referring to modern Mongolian forms.  So I thought of asking Daniel Kane, a rare specialist in Khitan, which is generally considered to be a Para-Mongolic language, whether he had any thoughts on the matter.

Tweet by Dan Okrent:

Menu translation, Hanoi pic.twitter.com/mDG3FH2Bd8

— Dan Okrent (@okrent) November 12, 2018

Tweet  by Noelle Mateer:

pic.twitter.com/ZKeOBldM0m

— Noelle Mateer (@n_mateer) November 13, 2018

Bill Benzon spotted this on Facebook:

Brand-name transliteration (in Embarcadero Center, San Francisco), courtesy of Nancy Friedman:

Here is a photograph of a paper placemat Tong Wang found in a restaurant serving Beijing dishes that is named "Sea Bowl Restaurant" (Hǎiwǎn jū 海碗居):

From Nikita Kuzmin:

From a correspondent in Taiwan:

When I was in Hamburg, Germany a few months ago, I was pleasantly surprised to come upon a pastry shop that sold egg tarts warm out of the oven.  They were just divine!  I think they were called pastéis de nata from the term used for them in Portugal, which seems to be the homeland (or one of the homelands) of this heavenly dessert.  Here the word pastéis is translated into English as "pastels", but it's something altogether different from the art medium, and it has a broad spectrum of manifestations as different types of pies and cakes.

Menu items at the Asia Bistro, Marriott Hotel, Suzhou, China, courtesy of Thomas Malphus: