The Art of Naming Dishes On Bills of Fare
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To quickly assess the difficulty of the text, read a short excerpt:
Manzana »-ioa— '.
Ul. Pera „ ^ Se&ufos: 142. Naranja U 9 - 5 a J?
_U3 Pifia * 50 - Cafe > c °P a chica 144. Cerizas 75i - Cafe > con Crema 152. Cafe con Nata batida Quesos: 153, Te i45. Gruyere 154. Cocoa .Ufl. Camenbert 155. Chocolate .147. Roquefort 156. Leche The Abbreviation of Names The abbreviation of menu terms, so large- ly adopted by the French, is typical of that which is found in any line of trade where certain short expressions are indispensable. A cook has no time to bother with lo...ng names ; neither has the waiter, who takes his orders either oral or written. For them a brief indication is suffic- ient. For oeufs brouilles ate petit-sale there is simply oeufs petit-sale. Chefs have become so accustomed to such terms that they use them unconsciously when making up the bills of fare.
But this, again is the reason why so many trans- lators have to deal with many difficulties, even when they are well versed in the French or other languages; and, as the public cannot be expected to understand the abbreviated names they should be given more explicitly or losses will be incurred by the restaurant management.
What to read after The Art of Naming Dishes On Bills of Fare?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Manzana »-ioa— '.
Ul. Pera „ ^ Se&ufos: 142. Naranja U 9 - 5 a J?
_U3 Pifia * 50 - Cafe > c °P a chica 144. Cerizas 75i - Cafe > con Crema 152. Cafe con Nata batida Quesos: 153, Te i45. Gruyere 154. Cocoa .Ufl. Camenbert 155. Chocolate .147. Roquefort 156. Leche The Abbreviation of Names The abbreviation of menu terms, so large- ly adopted by the French, is typical of that which is found in any line of trade where certain short expressions are indispensable. A cook has no time to bother with lo...ng names ; neither has the waiter, who takes his orders either oral or written. For them a brief indication is suffic- ient. For oeufs brouilles ate petit-sale there is simply oeufs petit-sale. Chefs have become so accustomed to such terms that they use them unconsciously when making up the bills of fare.
But this, again is the reason why so many trans- lators have to deal with many difficulties, even when they are well versed in the French or other languages; and, as the public cannot be expected to understand the abbreviated names they should be given more explicitly or losses will be incurred by the restaurant management.
What to read after The Art of Naming Dishes On Bills of Fare?
You can find similar books in the "Read Also" column, or choose other free books by Katherine Golden Bitting Collection On Gastronomy (Library of Congress) Dlc [from Old Catalog] to read onlineMoreLess
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