Funny Food


Funny food: translating Europe’s unusual food names

As well as its (unfair) reputation for being bland and stodgy, British cuisine is well known for its confusingly and often humorously-named dishes. Tourists are most likely to have heard of pub classics like toad-in-the-hole, a dish of sausages baked in batter, and schoolchildren never tire of tittering at ‘spotted dick’, a suet pudding containing dried fruit. If we have some cabbage and potatoes left over after our Sunday roast, we fry them in a pan with whatever else we have lying about and call it ‘bubble and squeak’. There’s also ‘Welsh rarebit’; not the rare delicacy it sounds, but cheese on toast with a bit of seasoning. Not forgetting the lovely-sounding ‘stargazy pie’; this Cornish dish is not quite so lovely when you realize it has several fish heads staring up at you!

However, the British are not the only ones who have food with interesting names:

France

Name: religieuse
Translation: nun

Fans of the Great British Bake Off will have come across this pastry composed of two choux buns on top of each other filled with crème pâtissière and topped with chocolate.

Name: pets de nonne
Translation: nun’s farts(!)

Pets de nonne are small balls of light choux pastry

Continuing with the religious theme, ‘pets de nonne’ are small balls of light choux pastry.

Name: mendiants
Translation: beggars or mendicants

Chocolate discs with dried fruit and nuts. The colours of the fruit and nuts used are said to represent robes of the mendicant religious orders. Members of mendicant orders beg for alms to survive.

Name: divorcé
Translation: divorcee

This pastry consists of two round or oblong choux buns, one filled with chocolate-flavoured crème pâtissière, the other filled with coffee-flavoured crème pâtissière, stuck together with cream.

Portugal

Portugal is another country with lots of amusingly-named pastry relating to religion. ‘Doçaria conventual’ – confectionery traditionally produced in convents – tends to contain a lot of sugar and eggs.

Name: papo de anjo
Translation: angel’s tummy or angel’s double chin

papo de anjo

Small, round, eggy cakes covered in syrup.

Name: barriga de freira
Translation: nun’s belly

Pastry sweets made with almonds, cinnamon, egg, and bread.

The Netherlands

Name: stamppot
Translation: stamping pot

A dish made from potatoes mashed with another vegetable.

Name: blote billetjes in het gras
Translation: bare buttocks in the grass

Stamppot is a dish made from potatoes mashed with another vegetable

A variation on stamppot with white beans, French beans, and sausage. The name refers to the appearance of the white beans on top of the French beans.

Name: boerenjongens
Translation: farmer boys

Raisins soaked in brandy.

Name: berenklauw
Translation: bear’s claw

This can also be called ‘berenhap’ (‘bear’s food’). Unlike the American ‘bear claw’ – a circular pastry with slits cut in it to look like a bear’s toes – it consists of a sliced meatball skewered with onion rings, often served with peanut sauce.

Poland

Name: gołąbki
Translation: little pigeons

A gołąbki a cabbage roll made by wrapping cabbage leaves around different fillings

A cabbage roll made by wrapping cabbage leaves around different fillings. This dish and the name ‘little pigeons’ is common to many European countries, such as the Czech Republic and Ukraine.

Denmark

Name: brændende kærlighed
Translation: burning love

Mashed potatoes with fried bacon and onions. Other ingredients, such as nutmeg, are often added.

Ancient Greece

Name:λοπᾰδοτεμᾰχοσελᾰχογᾰλεοκρᾱνιολειψᾰνοδρῑμῠποτριμμᾰτοσιλφῐοκᾱρᾰβομελ-ῐτοκᾰτᾰκεχῠμενοκιχλεπῐκοσσῠφοφαττοπεριστερᾰλεκτρῠονοπτοκεφαλλιοκιγκλοπελειο-λᾰγῳοσῐραιοβᾰφητρᾰγᾰνοπτερύγων
Transliteration: lopado-temacho-selacho-galeo-kranio-leipsano-drim-upotrimmato-silphio-karabo-melito-katakechumeno-kichl-epikossupho-phatto-perister-alektryon-opto-kephallio-kigchlo-peleio-­­lagoio-­­siraio-­­baphe-­­tragano-­­pterugon
Translation according to Liddell and Scott: name of a dish compounded of all kinds of dainties, fish, flesh, fowl, and sauces

Ok, so you would never really find this on a menu, but it’s interesting nonetheless. This is a fictional dish mentioned in Aristophanes’ play Ecclesiazusae and contains, among other things, crayfish, pigeon, and laserwort.

 

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