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Discussion Groups / British English / March 2008Capitalization of food
I've just been told off by my proof-reader for not correcting this sentence in an article about cricket teas: "Most memorable of all was probably the spaghetti Bolognaise which led to the situation often described as 'the afternoon we all got runs'." She said that spaghetti should have a capital letter. I disagree. I wouldn't write Yorkshire Pudding or Irish Stew or Peach Melba in a similar situation. Would you?  SignatureNoel >I've just been told off by my proof-reader for not correcting this sentence >in an article about cricket teas: "Most memorable of all was probably the >spaghetti Bolognaise which led to the situation often described as 'the >afternoon we all got runs'." She said that spaghetti should have a capital >letter. I disagree. I wouldn't write Yorkshire Pudding or Irish Stew or >Peach Melba in a similar situation. Would you? I think I would. Spaghetti Bolognaise, Yorkshire Pudding, Irish Stew and Peach Melba are the names of dishes, and are proper names. It is customary to capitalise proper names. <now waiting patiently for someone to disagree> SignaturePeter Duncanson, UK (in uk.culture.language.english) >> I've just been told off by my proof-reader for not correcting this sentence >> in an article about cricket teas: "Most memorable of all was probably the [quoted text clipped - 10 lines] > > <now waiting patiently for someone to disagree> I'll bite... though it probably illustrates the inconsistency of English more than anything else. If you capitalise Spaghetti Bolognaise, you ought to capitalise Fish and Chips, Dumpling Stew, Fried Eggs, and Lobscouse... and I bet you don't. My take is that Bolognaise, Melba, and Yorkshire are adjectives derived from proper names, descibing the preparation of the associated food. In English, these adjectives (Elizabethan, Jacobean, Stalinist, Indian, Spinozan) retain their capitalisation. It's only combinations that are so specific as to become a proper noun in their own right (the Houses of Parliament, Aintree Racecourse, the London Tube). I would write spaghetti Bolognaise, Yorkshire pudding, Irish stew, peach Melba, fish and chips, dumpling stew, fried eggs, and lobscouse (burp). Having said that, they will all often be capitalised in menus, recipe books etc. because they are trying to attract attention. JS >I've just been told off by my proof-reader for not correcting this sentence >in an article about cricket teas: "Most memorable of all was probably the >spaghetti Bolognaise which led to the situation often described as 'the >afternoon we all got runs'." She said that spaghetti should have a capital >letter. I disagree. I wouldn't write Yorkshire Pudding or Irish Stew or >Peach Melba in a similar situation. Would you? The ninth edition of the Concise Oxford Dictionary agrees with you. SignatureJohn Hall "If a man will begin with certainties, he shall end in doubts; but if he will be content to begin with doubts, he shall end in certainties." Francis Bacon (1561-1626) >> I wouldn't write Yorkshire Pudding or Irish Stew or >> Peach Melba in a similar situation. Would you? > > The ninth edition of the Concise Oxford Dictionary agrees with you. So does my Oxford Guide to Style (2002), I think. 4.1.11 lists 'morocco leather' and 'Turkish delight', and wavers between 'Brussels sprouts' and 'brussels sprouts'. No sign of anything like Yorkshire Pudding or Cornish Pasty or Frankfurter Sausage. If any general Hart's rule could be derived, it would seem to advocate sometimes capitalizing the attribute but never the noun. Peter, consider yourself outvoted. SignatureNoel >>> I wouldn't write Yorkshire Pudding or Irish Stew or >>> Peach Melba in a similar situation. Would you? [quoted text clipped - 7 lines] >it would seem to advocate sometimes capitalizing the attribute but never the >noun. Peter, consider yourself outvoted. oK. SignaturePeter Duncanson, UK (in uk.culture.language.english) > Peter Duncanson, UK > (in uk.culture.language.english) With such a strong theoretical foundation laid by sprocket with supportive evidence from John Hall and IIdhund, we'd better agree, I suppose. (Who was it that once said, "I accept the universe as it is" to which some one else remarked "Gosh!..She had better..!!" ?) At 00:50:42 on Mon, 3 Mar 2008, Paul <paulmathewmac@gmail.com> wrote in <6d28e260-582b-457b-9f64-9eb2ce6884f9@u10g2000prn.googlegroups.com>: >With such a strong theoretical foundation laid by sprocket with >supportive evidence from John Hall and IIdhund, we'd better agree, I >suppose. (Who was it that once said, "I accept the universe as it is" >to which some one else remarked "Gosh!..She had better..!!" ?) Since it was Thomas Carlyle who made the riposte to Margaret Fuller's perhaps unfortunate statement, I think that "Gad, she'd better!", as generally quoted, is a smidgeon more probable than "Gosh". Although I am rather drawn by the idea of Carlyle saying "Gosh"! :-) SignatureMolly Mockford They that can give up essential liberty to obtain a little temporary safety deserve neither liberty nor safety - Benjamin Franklin (My Reply-To address *is* valid, though may not remain so for ever.) >Since it was Thomas Carlyle who made the riposte to Margaret Fuller's >perhaps unfortunate statement, I think that "Gad, she'd better!", as >generally quoted, is a smidgeon more probable than "Gosh". > >Although I am rather drawn by the idea of Carlyle saying "Gosh"! :-) We a;; know that what he _really_ said was "Golly, golly, gumdrops." :) SignatureJohn Hall "If a man will begin with certainties, he shall end in doubts; but if he will be content to begin with doubts, he shall end in certainties." Francis Bacon (1561-1626) > In article <nduJAFHxUGzHF...@molly.mockford>, > [quoted text clipped - 10 lines] > but if he will be content to begin with doubts, > he shall end in certainties." Francis Bacon (1561-1626) Nah! "Ten Thousand Blistering Barnacles" is the expletive that scholars have often credited as being Carlyle's original contribution to the English tongue. |
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