Not exactly language related, but a day celebrating scouse, a kind of
stew popular with sailors and often including ship's biscuit as an ingredient. Well known in Liverpool. The day was instituted by a "travel adventurer" named Graham Hughes some time in the early 2000s.
The word for the stew is a shortening of "lobscouse" (OED 1707-,
etymology obscure); the shorter form appears first in Dana's _Two Years Before the Mast_ (1840).
A century or so later we find it used for a native of Liverpool (1945-),
and for the local dialect or accent (1960-). South Lancashire with
strong influence from Irish. Became quite fashionable thanks to
you-know-who.
A century or so later we find it used for a native of Liverpool (1945-),
and for the local dialect or accent (1960-). South Lancashire with
strong influence from Irish. Became quite fashionable thanks to
you-know-who.
On 2024-03-01, Ross Clark wrote:
Not exactly language related, but a day celebrating scouse, a kind of
stew popular with sailors and often including ship's biscuit as an
ingredient. Well known in Liverpool. The day was instituted by a "travel
adventurer" named Graham Hughes some time in the early 2000s.
The word for the stew is a shortening of "lobscouse" (OED 1707-,
etymology obscure); the shorter form appears first in Dana's _Two Years
Before the Mast_ (1840).
A century or so later we find it used for a native of Liverpool (1945-),
and for the local dialect or accent (1960-). South Lancashire with
strong influence from Irish. Became quite fashionable thanks to
you-know-who.
Interesting, thanks. I knew who Scousers are but not why.
On 3/1/2024 3:16 AM, Adam Funk wrote:
On 2024-03-01, Ross Clark wrote:
Not exactly language related, but a day celebrating scouse, a kind of
stew popular with sailors and often including ship's biscuit as an
ingredient. Well known in Liverpool. The day was instituted by a "travel >>> adventurer" named Graham Hughes some time in the early 2000s.
The word for the stew is a shortening of "lobscouse" (OED 1707-,
etymology obscure); the shorter form appears first in Dana's _Two Years
Before the Mast_ (1840).
The word for the stew is a shortening of "lobscouse" (OED 1707-,
etymology obscure);
Not exactly language related, but a day celebrating scouse, a kind of
stew popular with sailors and often including ship's biscuit as an ingredient. Well known in Liverpool. The day was instituted by a "travel adventurer" named Graham Hughes some time in the early 2000s.
The word for the stew is a shortening of "lobscouse" (OED 1707-,
etymology obscure); the shorter form appears first in Dana's _Two Years Before the Mast_ (1840).
A century or so later we find it used for a native of Liverpool (1945-),
and for the local dialect or accent (1960-). South Lancashire with
strong influence from Irish. Became quite fashionable thanks to
you-know-who.
On 3/1/2024 3:16 AM, Adam Funk wrote:
On 2024-03-01, Ross Clark wrote:
Not exactly language related, but a day celebrating scouse, a kind of
stew popular with sailors and often including ship's biscuit as an
ingredient. Well known in Liverpool. The day was instituted by a "travel >>> adventurer" named Graham Hughes some time in the early 2000s.
The word for the stew is a shortening of "lobscouse" (OED 1707-,
etymology obscure); the shorter form appears first in Dana's _Two Years
Before the Mast_ (1840).
A century or so later we find it used for a native of Liverpool (1945-), >>> and for the local dialect or accent (1960-). South Lancashire with
strong influence from Irish. Became quite fashionable thanks to
you-know-who.
Interesting, thanks. I knew who Scousers are but not why.
Stew: "Stobhach" is a hearty Irish stew traditionally made with lamb,
mutton, or beef, potatoes, onions, and vegetables.
Soup: "Brocán" is a thick soup similar to a stew, often made with
vegetables, barley, and sometimes meat.
Stew: "Nikujaga" is a classic Japanese stew with meat (usually pork or
beef), potatoes, carrots, onions, and other vegetables simmered
in a flavorful broth.
Soup: "Miso shiru" is a staple Japanese soup made with miso paste, dashi
(fish broth), seaweed, and various toppings like tofu,
vegetables, or fish.
Stew: "Ragoût" is a French stew made with meat, vegetables, and a rich
sauce. It can be enjoyed on its own or served over rice or pasta.
Soup: "Soupe" is a general term for soup in French. There are many
varieties, including broth-based soups like "potage" and
cream-based soups like "bisque."
Stew: "Eintopf" is a German stew typically made with meat, potatoes,
vegetables, and sometimes sausage. It is a hearty and comforting
dish.
Soup: "Suppe" is the German word for soup. Popular German soups include
"Kartoffelsuppe" (potato soup) and "Gulaschsuppe" (goulash
soup).
Glenn Gould, when talking about one of Bach's Goldberg Variations,
said that it was based on a naughty song (?) about Cabbage ...
The melody used in Bach's Quodlibet is actually a combination of several German folk songs, including "Kraut und Rüben
haben mich vertrieben" ("Cabbage and turnips have driven me away").
This song does mention cabbage, but it's not inherently "naughty."
It likely tells the story of someone who dislikes a place where
they only have cabbage and turnips to eat.
It's possible that Glenn Gould misinterpreted the song's meaning or used
it as a humorous anecdote.
Love the way English can be misinterpreted.
I first thought, "so the Mast was in 1842?"
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