User talk:Juice

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Hey!

Got your message concerning differencies between English and French/German languages. However, I am still wondering how you differentiate between French as in "originating from France" and french as in "French language". The latter spelling I used to emphasize the fact that these expressions do NOT originate from France but from French language (this difference is very important to Romands).

I completely see your point -- but that's not how English works. Words don't originate from countries, they are products of languages (or dialects). As such, when saying that a word "comes from the French 'fondre'," it means originating from the French language, because a word can't come from a country -- only the language spoken in it! I put the word 'fondre' in italics, to help emphasize that it's in a foreign language. Hopefully people will pick up on that.

I also suspect that even if English had a way of explicitly differentiating it, most Americans and Britons (in my experience, as a native English speaker with an English-professor mother) will not pick up on the difference.  ::sigh::

The next time I talk to her, I will ask my mom if there is a specific wording in English to make the distinction -- but I doubt it. I know that you can explicitly say "of the country X" by rearranging the sentence, e.g. changing from "the French rail system, the SNCF..." to "France's rail system, the SNCF...". I'll see if I can come up with something for the opposite, but that is more elegant than writing out "from the French-language 'fondre'". That's just... ugly and bizarre. But usually, it's not even necessary to make a distinction because context explains it: when discussing words, it refers to a language; when discussing things, it refers to a country.

I'm aware that the Romands are proud to be distinct from the French. Hehe. I like the Romande French numbers better -- to me, nonante (Is that the right spelling? They didn't teach it in school!) makes more sense than quatre-vingt dix!

Furthermore I do not understand why you stick on "Fondue Neuchateloise" for the general name of cheese fondues. This is simply not the case. Fondue Neuchateloise is just the name of the fondue originating from this area (Neuchâtel). Just as it is the case for la Fondue Savoyarde, la Fondue Valaisanne, or the Glarner Fondue. So please, change the title back to "Cheese fondue".

My understanding was that the "standard" Gruyère and Emmenthaler + Kirsch and white wine fondue is the Neuchateloise, and since that's the cheese fondue most people are familiar with it, I'd use that. I've changed it -- let me know what you think! :) Also, if you know the recipes for some of the other varieties, and want to put them in, that'd be wonderful.

I also removed the "(in oil)" you added to the Bourguignonne description -- in English, "to fry" means "to cook with fat", so it's redundant. (The title of that section also says "deep-fat fondue".)

regards, tooki

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