Language Log

In "Wantan soup for überman hubby" (3/15/14), we discussed the miswriting of húntún tāng 餛飩湯 ("wonton soup") as kūnzhūn tāng 䐊肫湯 (which I playfully rendered as "wantan soup"), using the "flesh" radical instead of the "food" radical for both characters. Several of the commenters to that earlier post suggested that "wanton" would have been an appropriate mistranslation to match the miswriting.

Tim Leonard sent in this photograph of a sign for a Korean restaurant:

'Tis the season!

We all know the story of the three Magi bringing gold, frankincense, and myrrh to the baby Jesus.  In this post, I'll write about the two "m" words of the story, "magi" and "myrrh", touching briefly on "magi", but going into a bit more detail on "myrrh".  I'll leave it to others to talk about gold and frankincense, should they so desire, and will turn to the mummies toward the end of the post.

The biggest news in South Korea these days is the macadamia nut tantrum that occurred on Korean Airlines last week.  Heather Cho, the eldest daughter of Korean Air Lines chairman Cho Yang-ho and herself a high-ranking executive at the airline (though since resigned), threw a monumental hissy fit when she was served macadamia nuts in a manner that she thought was not suitably elegant.  Amongst the usual media accounts of the incident, there was this statement from the UK Guardian:

Bloggers and the Korean press lambasted Cho for her arrogance, and took to social media to mock her for going “nuts”.

and reports of this tweet in Korean from an online shopping mall/auction site that makes a sort of punning reference to “that nut.”

Jeff Weinberg asks whether “nut” or “nuts” in Korean is used for “crazy person” or “crazy” as it’s used in English (and maybe primarily American English).

I spotted this colossal translation fail at the top of the Chinalawtranslate home page.

You probably know it as Lapsang Souchong.  It is one of the most vexed and poorly understood of all English names for teas from China, many of which are notoriously difficult to figure out because they arose over a period of several hundred years and derived from numerous different Sinitic topolects.

Toni Tan writes:

I don't eat out much, but when I do, this is one of my favorite places. The food is spicy; however, I don't think it is cuisine from Szechuan because the dishes aren't oily at all.

The menu items are rather quirkily named (e.g., fish with sour cabbage). In fact, my favorite dish there is called Big Dish — just "Big Dish" — which is an enormous bowl of spicy broth with seafood, tofu, vegetables, and glass noodles.

However, the restaurant's name is what catches everyone's attention and a dead giveaway for why I like it, given my penchant for spicy food.

Their bill holder has also met with much curiosity. I took a picture of their business card and the bill holder for you.

From Anne Henochowicz:

From Victor Steinbok:

A few nights ago I delivered the Watt lecture before an audience of over two hundred people at UBC. More than half the people in the audience were native speakers of Mandarin or another Chinese language, and everybody else present was familiar with at least one East Asian language.

When I showed the famous jiaozi ingredients shopping list from John DeFrancis's article on "The Prospects for Chinese Writing Reform" (exhibit 2), the entire audience audibly gasped, and some people almost fell out of their seats. I really didn't have to say anything to make my point about character amnesia, which was one of the main topics of my lecture, but I did elaborate on the connection between IT and writing by hand, etc., plus the fact that the person who wrote that list was a Chinese Academy of Social Sciences researcher with a Ph.D.

Some notes on the origins of the words and characters for wheat, flour, and noodles in Turkic and Sinitic languages

On the Xinjiang Studies list, a number of questions about noodles and the words for them in Sinitic and other languages have come up.

First of all, Sue Naquin called to my attention this article which seems to show a connection between Uyghurs and the invention of pulled noodles (lāmiàn), which the Uyghurs call laghman:

Amy Qin, "Q. and A.: Jen Lin-Liu on Noodles and Their Origins".

In "Dead and alive: metaphors for (dis)obeying the law " (7/27/14), we discussed the food scandal that has rocked China in recent days.  Abe Sauer had earlier made this post to the brandchannel:  "China's Latest Meat Scandal Could Deal a Death Blow to Brands Like KFC " (7/23/14).  In it, Abe remarked, "Taking a note from America's Watergate-based nomenclature, the scandal is being called 'Foul Meat-gate' ('臭肉门')."  Ben Zimmer, who called Abe's post to my attention, asked, "Is '-gate' really working as a morpheme here?"

Anne Henochowicz spotted this food package in New York Chinatown: