Talk:Bindenfleisch

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[edit] Etymology

I'm intrigued by the word Bindenfleisch. I have always called the stuff Buendnerfleisch. But I live in England, and I guess probably the only people with whom I have discussed the stuff (albeit, if at all, then fleetingly) would be those who learned to enjoy it in Switzerland, and probably folks with some knowledge of German / Swiss-German. (You don't see a lot of Buendnerfleisch in the UK, alas.) Is Bindenfleisch a US usage? I guess it could be a word / dialect variant that the emigrants took with them in the nineteenth century that has then endured stateside, while in Switzerland the spread of language-standardising media (print and broadcast) has enforced a standardisation which, in the case of this product, has come down on the 'side' of Buendnerfleisch. Does anyone have any thoughts / insights on this? Regards Charles01 22:05, 6 May 2007 (UTC)

I have never seen the word “Bindenfleisch”. It is always called “Bündnerfleisch” in Switzerland, the first part of the word deriving from the name “Graubünden”. “Bindenfleisch“ looks like a totally different type of food to me, it couldn’t even be a regional expression. Who came up with this word?

In French it is “viande séchée des Grisons” and in Italian “carne secca grigionese”

[edit] Vinegar and Oil?

I removed the vinegar and oil dressing from the Consumption pargraph. This is wrong. In some modern restaurants you may find it (maybe they think it's a carpaccio) but this has nothing to do with the traditional way. —Preceding unsigned comment added by 83.76.151.101 (talk) 14:47, 19 May 2008 (UTC)