Origin of Food

ORIGIN OF FOOD TERMS IN ENGLISH , MEDITERRANEAN FOOD AND THEIR
TRANSLATION INTO ROMANIAN
CONTENTS
ARUGUMENT
1. INTRODUCTION
1.1 BACKGROUND TO THE STUDY
1.2 AIMS AND OBJECTIVES
1.3 KEY CONCEPTS
1.4 STRUCTURE OF THE PAPER
CHAPTER 1.
1.1 SOME REMARKS REGARDING THE VOCABULARY OF ENGLISH LANGUAGE
1.2 A BACKGROUND OF ENGLISH VOCABULARY
1.3 THE STRUCTURE OF ENGLISH LANGUAGE
CHAPTER 2. ORIGINS AND NATURE OF MEDITERRANEAN FOOD TERMS IN

ENGLISH
CHAPTER3. DELIMITING MEDITERRANEAN FOOD TERMS IN ENGLISH

3.1 CORPUS PRESENTATION AND ANALYSIS
3.2 FINDINGS AND DISCUSSIONS
CONCLUSIONS
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1.1 SOME REMARKS REGARDING THE VOCABULARY OF ENGLISH LANGUAGE
English is one of the most important languages of the world and today it is being spoken
almost in every part of the world. It is the native language of America, Britain, Australia, Canada,
New Zealand and Ireland. Currently, nearly two billion people around the world understand it.
It is also an official language of India, the Philippines, Singapore, and many countries in Africa,
including South Africa. English is the first choice of foreign language in most other countries of the
world, and it is that status that has given it the position of a global lingua franca1. It is estimated that
about a third of the world’s population, some two billion persons, now use English.
(https://www.britannica.com/topic/lingua-franca)
English belongs to the Indo-European family of languages and is therefore related to most other
languages spoken in Europe and western Asia from Iceland to India. The parent tongue, called
Proto-Indo-European, was spoken about 5,000 years ago by nomads believed to have roamed the
southeast European plains. Germanic, one of the language groups descended from this ancestral
speech, is usually divided by scholars into three regional groups: East (Burgundian, Vandal, and
Gothic, all extinct), North (Icelandic, Faroese, Norwegian, Swedish, and Danish), and West
(German, Dutch and Flemish], Frisian, and English).
When speakers imitate a word from a foreign language, they are said to borrow it, and their
imitation is called a borrowing or loanword. The history of a loanword may be quite complex
because words have often passed through a series of languages before reaching English. For
example, chess was borrowed in the fourteenth century from Middle French esches. The French
word had been, in turn, borrowed from Medieval Latin, which got it from Arabic, which had
borrowed it from Persian shāh ‘king.’ The direct or immediate source of chess is Middle French, but
its ultimate source is Persian. Similarly, the etymon of chess, that is, the word from which it has
been derived, is immediately esches but ultimately shāh.. Loanwords have, as it were, a life of their
own that cuts across the boundaries between languages.
Borrowings play a very important role in the formation of a language because the number of
words in English that are borrowed directly from German is quite significant, It is more to the
purpose to remember that there are, nevertheless, a considerable number of German words that were
borrowed from French.
1
Lingua franca -a language that is adopted as a common language between speakers whose native languages are
different.
2
Examples of such words are brawn, dance, gay, guard, many of which would hardly be at once
suspected.
The influence of French upon English is too well known to require comment. But the method of the
derivation of French words from Latin or German is often very difficult, and requires the greatest
care.
Geert Booij notes that one criterion for distinguishing derivation and inflection "is that
derivation may feed inflection, but not vice versa’’. Derivation applies to the stem-forms of words,
without their inflectional endings, and creates new, more complex stems to which inflectional rules
can be applied" (The Grammar of Words, 2005).
On the other hand inflection represent a process of word formation in which items are added to
the base form of a word to express grammatical meanings. The word inflection comes from the
Latin inflectere, meaning to bend.. (https://www.thoughtco.com/inflection-grammar-term-
1691168 )
Derivational changes that takes place without the addition of a bound morpheme (such as the
use of the noun impact as a verb) is called zero derivation or conversion.
To give a more precise definition of what the zero derivation means, a kind of word formation
specifically, it is the creation of a word from an existing word without any change in form.
Often a word of one lexical category (part of speech) is converted from a word of another lexical
category; for example, the noun green in golf (referring to a putting-green) is derived ultimately
from the adjective green.
Conversions from adjectives to nouns and vice versa are both very common and unnotable in
English.
In the formation of a language, borrowings are the key of enrichment of the cultural contact
between two language communities. Borrowing of words can go in both directions between the two
languages in contact, but often there is an asymmetry, such that more words go from one side to the
other .
I have found a list of borrowings words that helped English vocabulary to be more colourfull such
as:
• From Italian: balcony, canto, duet, granite, opera, piano, umbrella, volcano; from
• Fram Spanish: alligator, cargo, contraband, cork, hammock, mosquito, sherry, stampede,
tornado, vanilla;
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• From Greek directly or indirectly : acme, acrobat, anthology, barometer, catarrh,
catastrophe, chronology, elastic, magic, tactics, tantalize, and a host of others; Russian,: steppe,
vodka, ruble, troika, glasnost, perestroika;
• From Persian: jasmine, paradise, check, chess, lemon, lilac, turban, borax, and possibly
spinach.( Baugh and Cable,A history of English Language,1959)
To a lesser extent the English vocabulary contains borrowings from many other languages. Instead
of making new words chiefly by the combination of existing elements, as German does, English has
shown a marked tendency to go outside its own linguistic resources and borrow from other
languages. In the course of centuries of this practice English has built up an unusual capacity for
assimilating outside elements.
On the another hand Latin has played an important role in the formation of English beacause, the
connection, is primarily lexical in nature, being confined mainly to words derived from Latin roots.
Most words in the English language are based on words from ancient Greek and Latin. The root of
the word vocabulary, for example, is voc, a Latin root meaning word or name.
Root words are also useful for creating new words, especially in technology and medicine,
where new innovations occur frequently. Thinking of the Greek root word tele, which means far and
inventions that traverse long distances, such as the telegraph, telephone, and television. The word
technology itself is a combination of two other Greek root words, techne, meaning skill or art,
and logos, or study.
The increases to English from Greek and Latin entered English amid or after the Renaissance.
Not as it were were words borrowed in extraordinary numbers specifically from the pages of Greek
and Roman creators, but endless unused words were moreover coined, by combining components
from the classical dialects. In truth, the hone of utilizing Greek and Latin as the premise for unused
logical terms is one that still proceeds .T
As we can see the modern European languages, especially those of France, with its leadership in
cooking and fashion, and Italy, with its preeminence in the arts, have continued to supply us with a
store of words. From the Near East, Persian (Farsi), for instance, has given to English such common
terms as check, divan, pajamas, and tiger. Arabic has supplied cotton, admiral, syrup, etc. In the
Middle Ages, Arabian science was considerably in advance of the European; a number of our early
scientific terms consequently came to use from the East. Many of these, algebra,alcohol, and for
example, can be recognized from the fact that they begin with al-, the Arabic definite article. From
the languages of India, long ruled by the British, have come punch, bungalow, loot, thug, and
dungaree..
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The Far East has produced fewer loan words, yet the Chinese has given tea, typhoon, and catsup,
while Japan has supplied tycoon and kimono. From Malayan have come bamboo” and “bantam”.
The islands of the Pacific have given us “tattoo”, “taboo”, and “hula”.
The borrowings by English in the New World remind us of the different cultures with which the
colonists and pioneers came in contact. English has absorbed words from American Indian
languages, such as caucus, raccoon, hickory, and skunk. Some words came from the French in
America; prairie and butter testify to the extensive early French exploration. .
The Dutch colonists in New York added boss, cookie, stoop and scow. Later, from the Spanish-
speaking culture of the Southwest English acquired words like “ranch”, “canyon”, “stampede”, and
“mustang”. . In the 19th century, immigrants from various countries added some of their native
stock words, such as pretzel, hamburger, and delicatessen from the German.
(https://www2.gracenotes.info/topics/english.pdf )
During the Stone and early Bronze Ages, the British Isles were inhabited by a non-
IndoEuropean race, about which next to nothing is known. Around 1000 BC, however, the Celts
began to arrive in Britain and to conquer the prehistoric inhabitants, eventually completely wiping
out their language. Thus, for some centuries, the languages of the British Isles were of the Celtic
group, and a few of their descendants, Welsh and Irish, for instance, are spoken today. In the first
century the Romans began the conquest of Britain, and for the next several hundred years were in
control of most of it. Romanization was proceeding on the island in much the same fashion as on
the Continent, when the Roman occupation was cut short by the withdrawal of the legions, which
were sent to buttress the tottering Roman Empire against the onslaughts of the eastern barbarians.
The Celtic leaders sought the aid of certain Germanic peoples living on the Continent to help
them in their struggle. The Germans, however, found the island so much to their liking that they
decided to remain, and in fact they conquered for themselves most of what is now England. These
Teutonic tribes were known as the Angles, Saxons, and Jutes; their language is called Anglo-Saxon,
and it became the basis of modern English (https://www2.gracenotes.info/topics/english.pdf )
The existence of English Language as a separate idiom began when Germanic tribes has
occupied all the lowlands of Great Britain and when accordinaly tro the invasions from the
continent were discontinued so that the settler in their new hommes were cut off from that steady
intercourse with their continental relations which is an imperative condition of linguistic unity.
The dialects spoken by the settlers in England belonged to the great Germanic ( or Teutonic)
branch of the most important of all linguistic families , termed by many philologists the ‘ Indo -
European ( or Indo Germanic) . ( Jepperson ,Growth and Structure of the English Language,1905,p:
18)
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In what follows I will present in detail the evolution of the English language from Old
English Period to Modern English Period, tryng to described the events that took place and and
what repercussions they had concerning the evolution of vocabulary of English Language.
Old English Period (450 to 1150)

One the Anglo-Saxons were in Britain, contact with the earlier inhabitants brought some Celtic
words, mostly place names like Kent and London into Old English. Then, too, some words from
Latin and Greek, such as altar, candle, and priest, were introduced during this period by Christian
missionaries sent from Rome. Beginning in the 8th century, England was subjected to repeated
invasions by Danish marauders, many of whom settled in the areas of Britain which they had
conquered. Despite the valiant efforts of English leaders, like King Alfred the Great, the invaders
could not be dislodged, but continued to live side by side with the Anglo-Saxons. The Danes were
eventually assimilated, and their language has likewise left its mark upon English.
Middle English Period (1150 to 1500)

The greatest event in the shaping of the English language, however, was the Norman Conquest.
in 1066, William of Normandy defeated King Harold at the Battle of Hastings and became rule of
England. The Anglo-Saxon nobles were replaced by a French-speaking aristocracy who regarded
themselves as primarily Frenchmen, and who looked upon England as an occupied territory.
Norman-French became the official language of the country, the language of law courts, the
schools, and the army. The such a situation, the speech of the conquerors was bound to exert an
influence upon English. Yet English remained as the language of the masses and kept it basically
Teutonic structure. For a time, Norman-French, spoken by the nobles, and English, spoken by the
lower classes, existed side by side in the conquered land, without affecting each other as much as is
often supposed. Around 1200, the Norman rulers of England lost many of their holdings on the
Continent, including Normandy, and they henceforth began to regard themselves as Englishmen
rather than as Frenchmen.
By 1500, English has reasserted itself, but is was an English far different from the language of the
Angles and Saxons. In the preceding three centuries many Frenchspeaking aristocrats, as they
learned English, had automatically introduced many French words into their speech when the could
not remember the new language, of when the English synonym had been forgotten through disuse.
Many who spoke
English as a native language had learned French, not at this time the Norman-French of their early
conquerors, but Parisian French, which had become the cultural and commercial language of
Europe. Since French was more polished than their own language, which had declined somewhat in
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the centuries when it was use mainly by the uneducated classes, they naturally borrowed French
words to make up deficiencies in their native tongue. Often both the French word and its English
equivalent were kept, sometimes with varying shades of meaning, and this has tended to make
English vocabulary rich and varied. Thus we have both begin, which is native English, and
commence, which is of French origin, as well as the following examples: sin and crime, wretched
and miserable, shun and avoid .
Modern English Period (1500 to present)

By 1500, a new force had begun to exert itself on the English language, this time the result of
an intellectual movement rather than of a military conquest. The movement was the Renaissance or
Revival of Learning, which was marked by the rapid advance of the sciences, a renewal of interest
in the Greek and Roman classics, the rise of nationalism, and by such events as the Protestant
Reformation, the invention of the printing press, and the discovery of the New World. The growth
of national consciousness brought with it a desire on the part of Englishmen and Frenchmen and
Italians and others to write books in their native tongues rather than in Latin, which had been the
universal language of learned men throughout the Middle Ages. Many English writers, however,
felt that their own language was still not sufficiently developed to meet the demands of the new
learning; therefore, to remedy what they considered deficiencies in vocabulary, they borrowed
wholesale from Latin, which most of them knew almost as well as English. Further, the revival of
interest in the ancient classics brought with it a flood of new ideas, especially from Greece; and
when a new concept is imported from another culture, there is a strong tendency to import the word
that denotes the concept as well.
In this chapter I try to develop and to explain the evolutiuon of English vocabulary,
borrwowings ,the hiscorical changes that took place and had an ,major impact over the language,
managing to change it and transform it into a complex language with strong roots.
1.2 A BACKGROUND OF ENGLISH VOCABULARY
The Etymologist Walter W. Skeat succeded to express and to highlight the relationship
between English and other languages, condescending all the information about the origin of
English language in his dictionary Etimological Dictionary of English Language.
As the etymolohyst has affirmed “It would be tedious to mention the numerous other books which
help to throw such light on the history of words as is necessary for the right investigation of their
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etymology. The great defect of most of them is that they do not carry back that history far enough,
and are very weak in the highly important Middle-English period.” (Walter.W. Skeat,Etimological
Dictionary of English Language,Oxforn University Press)
English has an extraordinarily large vocabulary, much larger than that of many other languages,
because of its extensive contacts with other languages, because of the large numbers of people all
over the world who have come to use it, and because of the increasingly manifold purposes for
which it is used.( Algeo,The origin and development of the English Language,2009,p: 206 )
Grammatical gender is not a matter of vocabulary only; it also has an effect on grammar through
what is called concord. Old English had an elaborate system of inflection for nouns, adjectives, and
verbs; and words that went closely together had to agree in certain respects, as signaled by their
inflectional endings.
If a noun was singular or plural, adjectives modifying it had to be singular or plural as well; and
similarly, if a noun was masculine or feminine, adjectives modifying it had to be in masculine or
feminine forms also.
The major difference between the grammars of Old English and Modern English is that language
has become less inflective and more isolating. Old English used more grammatical endings on
words and so was less dependent on word order and function words than Modern English.
The lexis or vocabulary of a language is its least systematic aspect. Grammar is sometimes
defined as everything in a language that can be stated in general rules, and lexis as everything that is
unpredictable. But that is not quite true. Certain combinations of words, called collocations are
more or less predictable.
Collocation refers to a group of two or more words that usually go together. A good way to think of
collocation is to look at the word collocation. Co - meaning together - location - meaning place.
( https://www.thoughtco.com/what-is-collocation-1211244)
For example mild and gentle are words of very similar meaning, but they go with different nouns:
“mild weather” and “gentle breeze” are somewhat more likely than the opposite combinations
(“mild breeze” and “gentle weather”). ( Algeo,The origin and development of the English
Language,2009,p: 3 )
The Scandinavian influence certainly began during the Old English period, although it is not
apparent until later. Yet, despite these foreign influences, the word stock of Old English was far
more thoroughly Germanic than is our present-day vocabulary. Many Old English words of
Germanic origin were identical, or at least highly similar, in both form and meaning to the
corresponding Modern English wordsfor example, god, gold, hand, helm, land, oft, under, winter,
and word.
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Old English had an elaborate system of inflection for nouns, adjectives, and verbs; and words
that went closely together had to agree in certain respects, as signaled by their inflectional endings.
If a noun was singular or plural, adjectives modifying it had to be singular or plural as well; and
similarly, if a noun was masculine or feminine, adjectives modifying it had to be in masculine or
feminine forms also. The major difference between the grammars of Old English and Modern
English is that our language has become less inflective and more isolating. Old English used more
grammatical endings on words and so was less dependent on word order and function words than
Modern English. These matters are discussed generally in and are further illustrated below for Old
English.
For example, sandwich is often pronounced, not as the spelling suggests, but in ways that might
be represented as sanwich, sanwidge,samwidge,” or even sammidge.
Such spellings look illiterate, but they represent perfectly normal, though informal, pronunciations
that result from the position of a sound within the word. When nearby elements thus influence one
another within the flow of speech, the result is called syntagmatic change. Second, words and
sounds may be affected by others that are not immediately present but with which they are
associated.
What I tried to prove is that English vocabulary is complex with difficulties in spelling and writing
that the changes that happened succeded to make it even more special and complex .
1.3 THE STRUCTURE OF ENGLISH VOCABULARY
Level of structure: Possibilities:

Semantics: Infinite.
Syntax: sentences INFINITE
Grammar: rather rigid and fixed.
Finite
Innovation at this level is slow
Vocabulary, meaningful units:
Finite
somewhat open-ended, but essentially
Sound system, units of sound Finite
Phonetic level Infinite
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According to Leisi, contemporary English is a unique mixture of Germanic and Romance
elements and this mixing has resulted in the international character of the vocabular.It is certainly
true that all languages are mixtures to a greater or lesser extent. Comparing English to German and
French, however, Leisi 0985:58) comes to the conclusion that the present-day English vocabulary is
unique in this respect.
Even if the vocabulary is unique,we have to recognised that Enlish is in continuing change so the
globalization has as a major effect in interconnection between different fields of specialization such
as politics, culture,food ,as a result of this, English, as the world language, has borrowed a large
number of words from foreign languages like French, German, Italian, Russian, Chinese Japanese,
Greek, Spanish, Arabian, etc. According to surveys, the percentage of modern English words
derived from each language is 29% from French, 29% from Latin, 26% from German, and 6% from
Greek, the rest accounting for 6% as a recent study has
shown.(http://www.davidpublisher.org/Public/uploads/Contribute/56f2519a651eb.pdf )
French Origin
Major part of the English vocabulary is French origin. Most of the words are pronounced according
to the rules of English phonology.
Food: feast, repast, appetite, tart, sole ,perch ,sturgeon ,sardine venison ,beef ,veal ,mutton ,port,
bacon, toast, cream, sugar ,salad ,raisin, jelly, spice ,clove.
Italian Origin
Example: pizza , ,pasta ,tempo ,macaroni , macchiato , solo, espresso, zucchini .
Greek and Latin Origin
Most of the loan words from Latin and Greek are special and science terms. For example, abducens
nerve, candida, animation, millennium, decapitation, manicure, exvivo, realia from Latin, gyro,
ultrasaurus, television, bouzouki, olive from Greek, etc. One popular word needs mentioning is
Mega. It was used as a morpheme from the 80s of 20th century meaning extra large and become
productive, for example, mega house, megasuperstar, megavitamin, megawatt, megavolt, megaton,
megastore, megatechnology.
Spanish Origin
Example : banana ,barbecue, bonanza, chocolate, cocoa ,comrade, guitar mosquito, vanilla ,
Arabic Origin English loan words have been borrowed directly from Arabic or indirectly by
passing from Arabic into other languages and later into English.
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The Arab influence was to have a considerable impact on the history of food in the Mediterranean.
Unlike the Romans, who could be said to have fixed agricultural production, the Arabs introduced
new products and new farming methods. This innovation underlies the spread of the agronomic
sciences in the region
Example: artichoke, arsenal ,zenith ,hijab, doner, kebab ,imam ,bayildi ,sheshbesh gal,emir,
jakir ,gazelle, giraffe ,harem ,hashish, lute minaret mosque ,myrrh, salaam sirocco ,sultan ,vizier,
bazaar
The American Heritage Dictionary of the English Language, Fourth Edition gives a more
explication about the difference between words for the animal and the food.
The words beef and cow have the same Indo-European roots but developed differently in various
branches. When the French ruled England after the Norman conquest, the French
word buef (boeuf in modern French) came to be associated with the meat while the Anglo-Saxon
word continued to refer to the animal we now call a cow.
According to critics, ketchup entered English in the 17th century (when it was usually spelled
catchup), from a word for fish sauce in the Amoy dialect of southeastern China. It probably came to
English via the related Malay word kichap
Language is shared and structured, it is meaningful and conventional, it is dynamic and systematic,
it is complex and creative; and indeed languages are unique and similar. As a result of these
characteristics, language is studied from various levels. Levels of language description are
phonology, morphology, syntax, semantics, and pragmatics .
Phonetics
All words are, at the their most basic, collections of different sounds. Phonetics is the branch of
linguistics that deals with the sounds of speech and their production, combination, description, and
representation by written symbols. Sounds are generally categorized by place of articulation,
method of articulation, and voicing. While these individual sounds are the most basic elements of
language, they do not have meaning in of themselves (apart from some sounds which can be
considered sound symbolic).
Morphology
Morphology is the study of the structure and form of words in language or a language, including
inflection, derivation, and the formation of compounds. At the basic level, words are made of
"morphemes." These are the smallest units of meaning: roots and affixes (prefixes and suffixes).
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Native speakers recognize the morphemes as grammatically significant or meaningful. For example,
"schoolyard" is made of "school" + "yard", "makes" is made of "make" + a grammatical suffix "-s",
and "unhappiness" is made of "happy" with a prefix "un-" and a suffix "-ness".
Inflection occurs when a word has different forms but essentially the same meaning, and there is
only a grammatical difference between them: for example, "make" and "makes". The "-s" is an
inflectional morpheme.
In contrast, derivation makes a word with a clearly different meaning: such as "unhappy" or
"happiness", both from "happy". The "un-" and "-ness" are derivational morphemes. Normally a
dictionary would list derived words, but there is no need to list "makes" in a dictionary as well as
"make."
Paradigmatic and syntagmatic relationships in language, explains morphemes and their types with
appropriate examples of how they function in words and it highlights aspects of meanings in word
structure.
PARADIGMATIC AND SYNTAGMATIC

As language is a patterned activity, there are two types of relations holding within it. These are
paradigmatic and syntagmatic relationships which hold on vertical and horizontal axes respectively.
A paradigm constitutes the choices available to fill a linguistic slot. Paradigmatic relations thus
concern the available options or choices that might be changed without violating grammatical or
lexical patterns.
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CHAPTER2. ORIGINS AND NATURE OF MEDITERRANEAN TERMS IN ENGLISH
When I think about mediterranean food, first of all,I think about pasta,which is not only
Mediterranean but also international because it is used nowdays in many countries and it absolutely
delicious.
Pasta is one of the world’s most accessible foods. While pasta is traditionally Italian, it actually
has a very ancient history that makes it almost impossible to know who came up with the dish first.
The history of pasta is difficult to trace for several reasons. The word itself translates to “paste” in
Italian. This is a reference to the dough, made from a combination of flour and water or eggs – all
simple components that have been around for centuries. This makes it hard to differentiate pasta
from other ancient dishes made from the same ingredients. In addition, since pasta has long been a
food of the common people, it has not received as much attention as more extravagant foods.
When we talk about pasta, we must first define the term. The word pasta is generally used to describe
traditional Italian noodles, which differentiates it from other types of noodles around the world.
(http://www.pbs.org/food/the-history-kitchen/uncover-the-history-of-pasta/)
Pasta is made from unleavened dough consisting of ground durum wheat and water or eggs. The use of
durum wheat sets pasta apart from other forms of noodles. Durum wheat’s high gluten content and low
moisture make it perfectly suited to pasta production. The durum wheat dough is pressed into sheets, cut
into a variety of shapes, and cooked before serving.
While we think of pasta as a culturally Italian food, it is likely the descendent of ancient Asian
noodles. A common belief about pasta is that it was brought to Italy from China by Marco Polo during
the 13th century. In his book, “The Travels of Marco Polo,” there is a passage that briefly mentions his
introduction to a plant that produced flour (possibly a “breadfruit tree”). The Chinese used this plant to
create a meal similar to barley flour. The barley-like meal Polo mentioned was used to make several
pasta-like dishes, including one described as “lagana” (lasagna).
Since Polo’s original text no longer exists, the book relies heavily on retellings by various authors and
experts. This, combined with the fact that pasta was already gaining popularity in other areas of Italy
during the 13th century, makes it very unlikely that Marco Polo was the first to introduce pasta to Italy.
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19th Century Maccaronaro Sellig
Like so much of southern Italian life, the Arabic invasions of the 8th century heavily influenced
regional cuisine. Today, the presence of Arabic people in the south of the peninsula during the
Middle Ages is considered the most likely reason behind the diffusion of pasta.
The modern word macaroni derives from the Sicilian term for kneading dough with energy, as early
pasta making was often a laborious, day-long process. How these early dishes were served is not
truly known, but many Sicilian pasta recipes still include typically middle eastern ingredients, such
as raisins and cinnamon, which may be witness to original, medieval recipes.
Pasta’s popularity is mentioned by the 14th-century writer Boccaccio. In his collection of earthy
tales, The Decameron, he recounts a mouthwatering fantasy concerning a mountain of Parmesan
cheese down which pasta chefs roll macaroni and ravioli.
In the 1390s Franco Sacchetti, another poet and writer of tales, also tells how two friends meet up
to eat macaroni. They both eat from the same dish, as was the custom of the time, but one of them
has more of an appetite than the other: “Noddo started to pile the macaroni together, roll it up and
swallow it down. He had sent six mouthfuls down the hatch while Giovanni’s first one was still on
the fork. He did not dare put it in his mouth as the food was steaming.”
(https://www.nationalgeographic.com/archaeology-and-history/magazine/2016/07-08/daily-life-pasta-italy-neapolitan-
diet/)
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Throughout the Middle Ages, until the start of the 16th century, pasta dishes were markedly
different from those eaten today. Not only was pasta cooked for longer—there was none of the
modern-day preference for pasta al dente—it was also mixed with ingredients that would seem
surprising now, often combining sweet, savory, and spicy flavors.
Pasta was considered a dish for the wealthy, taking pride of place in aristocratic banquets during
the Renaissance. For example, Bartolomeo Scappi, a papal chef in the middle of the 16th century,
created a third course for a banquet consisting of boiled chicken accompanied with ravioli filled
with a paste made of boiled pork belly, cow udders, roast pork, Parmesan cheese, fresh cheese,
sugar, herbs, spices, and raisins.
This 14th-century Italian miniature shows two stages in pasta making. The woman to the right is
kneading the dough while her colleague is hanging cut strips of vermicelli—little worms—to dry on
a rack. Much later, a thicker variation of vermicelli developed, today known as spaghetti.
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Saverio della Gatta’s early 19th-century take on a popular artistic genre, portraying the “macaroni eaters” of
Naples.
What blends very well with any type of pasta is cheese. Cheese is one of the most varied foods
loved by a lot of people in the world. Its taste can be of any combination of these flavors: salty,
tangy, sweet, creamy, bland, buttery, pungent, sharp, rich or delicate. It may be hard enough to chip
off in flakes or soft enough to have a consistency like a mayonnaise.
Cheese dates back to before recorded history, perhaps as far back as 6,000 B.C.E. We know that
cheese was part of the Sumerian diet, 4000 years before the birth of Christ, made from both cows’
and goats’ milk and stored in tall jars. Egyptian tomb murals circa 2000 B.C.E. show butter and
cheese being made, and other murals which show milk stored in skin bags suspended from poles
demonstrate a knowledge of dairy husbandry.
16
An enormous variety of cheeses are made, in virtually every country on earth. Cheese varieties
have been developed with the milk from a broad spectrum of animals—including the reindeer in
Scandinavia, the boar in Africa, the water buffalo in Italy, the yak in Tibet, and the mare in Russia.
Gorgonzola 879 C.E. Parmesan 1597 Stilton 1785
Roquefort 1070 Gouda 1697 Camembert 1791
Cheddar 1500 Gloucester 1697
The Bible has references to cheese, with perhaps the most famous tale recounting David
carrying cheese to his troops just prior to him slaying Goliath. But, very recently, an even older
cheese discovery was made much farther north when a cache of 7500- year-old pottery cheese
strainers were found in modern-day Poland. These Neolithic people were dairy farmers, not just
hunters, so their relationship with animals is more complex than was once supposed.
Legend said that nomadic tribes of Central Asia who carried milk in animal skin bags
“discovered” cheese. They carried milk in saddlebags made from animal skins, and possibly made
from the stomach, which contains the coagulating enzyme known as rennin. Or, fermentation of
the milk sugars would cause the milk to curdle. The galloping motion of the horse, acting as
churning, would effectively separate the milk into curds. The result, curds and whey, provided a
refreshing whey drink as well as curds, which would be drained through perforated earthenware
bowls or woven reed baskets, and lightly salted to provide a tasty and nourishing high protein
food. However, any people with milking animals would have “discovered” cheese and yogurt in a
similar way. (http://www.thenibble.com/REVIEWS/main/cheese/cheese2/history.asp)
During the Ancient Greek period, cheese continued to be eaten. In Greek, cheese is called fornos,
which makes reference to the basket where the cheese was deposited and separated from the whey.
The name for cheese in other languages were derived from this greek word, such as fromage in
French or formaggio in Italian. There is a Greek tradition that affirms that it was the Gods who
showed the mortals how to make cheese. Indeed, in Greece there was an abundant consumption of
cheese.
Homer, in the eighth century BC, referred to this food in one of his texts of the
"Odyssey" when speaking about the giant Polyphemus milking his sheep. Of the milk obtained, half
he left to curdle and the other half he drank. The Greeks added spices, nuts and fruits to the cheese
17
for its consumption. Some condiments that they used were raisins, flour, almonds, virgin olive oil or
honey.
Herbs is also an ingredient that is used also from antiquity and also today. The use of plants as
herbs has been important to all cultures since long before history was recorded. Hundreds of tribal
cultures have used wild and cultivated herbs for medicinal and food purposes for thousands of
years. Herbs are mentioned in Genesis, the first chapter of the Bible, and throughout its text. As
civilizations developed so did the knowledge for the use of herbs.
The study of herbs is well-documented. Evidence of early herb gardens dates to Europe in the
Middle Ages. Egyptian schools of herbalists have existed since 3000 B.C. Scholars were interested
in herbs medicine, cosmetics, cooking, history, and folklore. Most herbs are symbolic. For example,
borage (Borago officinalis) was given to those who needed courage, while rosemary (Rosmarinus
officinalis) was given to others for remembrance. In the past, herbs were only available during the
warm months of the growing season, and at other times consumers had to purchase dried herbs.
Today, the business of producing fresh herbs for consumption has become one of the fastest
growing industries in agriculture. The United States produces about 200 billion pounds of herbs and
spices per year.
18
“In most cases, [the use of herbs and spices] was aimed not so much at making the food more tasty
but rather masking the taste of food that was no longer fresh, or even spoiled. Spoilage was not a
major problem with cereal grains and legumes. But it was more of a problem with the less easy-to-
conserve oil plant seeds and, of course, a major one with fish, fowl, meat, and animal products such
as milk.”
— The Cambridge World History of Food
“Herbs, the very essences of the natural world, rich in mineral salts, do not need complicated
recipes. They respect food, complement it, and bring out its flavor.”
— A History of Food
The first recipes were recorded in Mesopotamia, the land between the Tigris and Euphrates
River. Cuneiform tablets reveal the ingredients and cooking techniques of the ancient
Mesopotamians, which included the use of arugula, dill, coriander, cress, fennel, marjoram, mint,
mustard, rosemary, rue, and thyme. There is also reference to sahlu and zurumu, herbs that have
not been identified. Similar clay tablets from ancient Mycanea (in Greece) recorded recipes that
called for coriander, fennel, and mint. (Freedman, Paul. Food: The History of Taste. Berkeley:
University of California Press, 2007.)
19
CHAPTER3. DELIMITING MEDITERRANEAN FOOD TERMS IN ENGLISH
2.1 PASTA
The English word pastry Italian pasta, and French pâte and pâté all go back to a suggestive
group of ancient Greek words having to do with small particles and fine texembroidered veil.
A later Latin derivative, pasta, was applied to flour that had been wetted to a paste, then dried; it led
to Italian pasta and to pâte meaning “dough.”
Pâté is a medieval French word that was given originally to a chopped meat preparation enclosed in
a dough, but eventually came to name the meat preparation itself, with or without enclosure.
Pie was the near equivalent of the original pâté in medieval English, word had less to do with
doughs than with odds and ends: it came from magpie, a bird with variegated coloring that collects
miscellaneous objects for its nest.
The postmedieval evolution of pasta took place largely in Italy. Pasta makers formed guilds and
made fresh types from soft wheat flour throughout Italy, dried types from durum semolina in the
south and in Sicily.
Italian cooks developed the distinctive preparation style called pastasciutta or “dry pasta,” pasta
served as the main component of the dish, moistened with sauce but not drowning in it or dispersed
in a soup or stew.
With its ideal climate for drying raw noodles, a tricky process that took one to four weeks, Naples
became the center of durum pasta manufacturing .
(Sinclair,Dictionary of Food,International Food and Cooking Terms fram A to Z,Second Editon,1989)
Term: Agnolotti
Romanian Translation Equivalent: Agnolotti
Translation Methods: Borrowing
Synonyms: agnellotti, agnulot, angelotti, langaroli, langheroli, piat d’angelot
Definition of the term Translation of the term
A Piedmontese stuffed pasta which was born as Pastele umplute originare din zona
a way of using left-over meats, agnolotti are Piedmontese,s-au născut ca o modalitate de a
made differenly depending on the meat folosi carnea tocata , pastele agnolloti se fac în
available, local habits, and the preferences of the mod diferit în funcție de carnea disponibilă, de
cook. To prepare the stuffing, various kinds of obiceiurile locale și de preferințele bucătarului.
roasted and boiled meats are used separately or Pentru prepararea umpluturii cu diferite tipuri
20
in combination, and a cured meat is always de carne tocată și fiartă sunt folosite separat sau
included. Agnolotti can be served in a broth, în combinație, iar carne conservata este
tossed with melted butter and fresh sage, or întotdeauna inclusă.
lavished with a truffle sauce or gravy from Pastele Agnolotti pot fi servite într-un bulion
roast.( Harold Mc Gee,On Food and Cooking,The imbibat într-un unt topit și salvie proaspăta, sau
Science and Lore of the Kitchen,New York,pag100) lăsat cu un sos de trufe sau sos de roșii.
In accordance with ancient custom, different În conformitate cu vechiul obicei, au fost făcute
fillings were made for feasting days (i.e. normal diferite umpluturi pentru zile de sărbătoare
ones) and fasting days . (adică zile normale) și zile de post.
A half-moon-shaped ravioli stuffed with minced Ravioli în formă de jumătate de lună, umpluți
lamb and onion sautéed in butter mixed with cu miel și ceapă tocată în unt amestecat cu orez
boiled rice or spinach, cheese and seasoning. fiert sau spanac, brânză și condimente.
Served after cooking in standard fashion, Servit după gătit, într-un mod estetic standard,
sometimes tossed in meat pan juices. Also called uneori alaturati în sucuri de carne. Se numește
pazlache. (Harold Mc Gee,On Food and și pazlache.
Cooking,The Science and Lore of the
Kitchen,New York,pag105)
Term : Bucatini -Diameter: 3mm Length: 260mm Wall thickness: 1mm

Romanian Translation Equivalent: Bucatini
Translation Methods :Borrowing
Synonyms: boccolotti (from boccolo, ‘ringlet’ or ‘roll’), fidelini bucati, perciatelli (from the French
‘percer’– to pierce); in Sicily agoni bucati, spilloni bucati (‘hat-pin-with-a-hole’)
Their name stems from buco (hole), or bucato Numele lor provine din buco (gaură) sau bucato
(pierced), and the hole has a specific function. A (străpuns), iar gaura are o funcție specifică.
pasta with a large cross-section takes a long time Pastele cu un diametru mai mare necesită mult
to cook. Above a certain diameter the form timp pentru a fi gătite.Peste un anumit diametru ,
would take so long to cook from dry that the formei i-ar lua atât de mult penrtu a fi gatita
outside would be overcooked before the middle încât exteriorul ar fi ars înainte ca mijlocul să
was al dente. (al dente Italy Cooked to be firm fie al dente.
21
to the bite. Used of pasta or vegetables. Aceste forme sunt, prin urmare, întotdeauna
These forms are therefore always made fresh, so proaspete, astfel încât interiorul, deja hidratat de
that the inside, already hydrated by the water the apa cu care pastele au fost fierte, sa poată fi
pasta was made with, takes less time to cook. gatit mai repede.
Bucatini on the other hand are an industrial, die- Pe de altă parte, Bucatini este un sortiment de
extruded pasta (the modern equivalent of paste industrial extrudat (echivalentul modern al
maccheroni inferrati , , and the manufacture and Maccheroni inferrati,iar procesele de fabricație
distribution processes require that the product be și distribuție necesită uscarea produsului înainte
dried before packaging. de ambalare.
The ingenious solution is the fine hole that gives Soluția ingenioasă este gaura fină care îi dă
this pasta its name. numele acestui tip de paste.
(Sinclair, Dictionary of Food,International Food and
Cooking Terms from A to Z,Second
Edition,1998,pag200)
Term : Canederli – Diameter 42

Romanian Translation Equivalent: Canederli
Translating Methods: Borrowing
Synonyms : Gnocchi di Pane, Canedeli, Knödel
Canederli are bread dumplings only found in the Canederli sunt găluște de pâine care se găsesc
north-east of Italy (Trentino-Alto Adige, Friuli, numai în nord-estul Italiei (Trentino-Alto Adige,
and part of Veneto), where they are served as a Friuli și o parte din orașul Veneto), unde sunt
first course or as a main entree. Variations of this servite ca fel întâi sau ca intrări principale.
dish are common in all south-eastern Europe, Variațiile acestui fel de mâncare sunt comune în
where they are also served as an accompaniment toată sud-estul Europei, unde sunt servite și ca
to meat stews and roasts. The word ‘canederli’, acompaniament pentru tocăniţe și fripturile de
in fact, derives from the German and Austrian carne. Cuvântul "canederli", de fapt, derivă din
‘knödel’ (dumplings). "knödel" germană și austriacă (găluște).
Canederli can be considered part of ‘cucina
povera’ (cuisine of the poor), as they are made Canederli poate fi considerat parte din "cucina
of simple and inexpensive ingredients: stale povera" (bucătăria celor săraci), deoarece sunt
bread moistened with milk and bound with eggs făcute din ingrediente simple și necostisitoare:
and a small amount of flour. However, the pâinea veche umezită cu lapte și îmchegată cu
22
mixture is often enriched with cheese and Speck ouă și o cantitate mică de făină. Cu toate
(a kind of smoked prosciutto also typical of the acestea, amestecul este adesea îmbogățit cu
north-east regions). brânză și Speck (un fel de prosciutto afumat, de
asemenea, tipic regiunilor nord-est).
Term: Cannelloni -Length: 100mm Width: 30mm

Romanian Translation Equivalent: Cannelloni
Translating methods: Borrowing
Synonyms: cannaciotti, canneroncini, canneroni, manfriguli or manfrigoli in Valtellina; cannerone
or cannarone in Naples; cannarune in Puglia; cannoli, crusetti in Sicily.
Large squares of thin pasta which are first Pătrățele mari de paste subțiri, care sunt mai
poached, then rolled around a stuffing to form întâi fierte apoi rostogolite în jurul unei
tubes which are placed in a dish, covered in a umpluturi pentru a forma tuburi care ulterior
sauce, possible gratinated with cheese and baked sunt plasate într-un vas, acoperite într-un sos,
in the oven.(Sinclair, Dictionary of Food,International eventual gratinate cu brânză și coapte în cuptor.
Food and Cooking Terms from A to Z,Second Cannelloni sunt foi de paste înfășurate în jurul
Edition,1998)
unui cârnat alaturi de umplutură și coapte în
Cannelloni are sheets of pasta wrapped around a
cuptor.
sausage of filling and baked. .
Numele lor provine din canna (cane), astfel
Their name derives from canna (cane), thus
cannelloni înseamnă "stuf mare" - aceeași
cannelloni means ‘large reeds’ – the same stem
tulpină ca cannella (scorțișoară - "stuf puțin").
as cannella (cinnamon – ‘little reed’).
Ideea de a umple aluatul de foi cu o umplutură
The idea of stuffing a soft pastry with a savoury
savuroasă nu este nouă în Europa - crêpes sunt
filling isn’t new in Europe – crêpes have been
din totdeauna, iar referințele la maceroni ripieni
around for ever, and references to macheroni
datează din jurul anului 1770 – iar cannelloni au
ripieni date back to around 1770 – but
fost pentru prima dată menționați intr-un tipar la
cannelloni were first mentioned in print at the
începutul secolului al XX-lea , probabil timpul
beginning of the 20th century, likely the time
în care au fost inventați.
they were invented .
Popularitatea lor s-a dezvoltat și a devenit
Their popularity took off and went global after
globală după cel de-al Doilea Război Mondial,
the Second World War, for the dual reasons of
23
their ease of advance preparation (they can be din doua motive, a usurintei lor de pregatire
made ready to go in the oven even the day (pot fi pregătite să meargă în cuptor chiar și cu o
before), and being the symbol of domestic bliss zi înainte) și fiind simbolul fericirii eterne-
the housewife at her gleaming white enamel gospodina la cuptorul ei alb, strălucitor.
oven. Pastele pot fi înlocuite cu o crepetă/clatita în
The pasta can be replaced with a crêpe in all toate rețetele, dacă aceasta vi se pare mai ușoară
recipes, if that seems easier or better to you; in sau mai bună ; în ambele forme, cannelloni sunt
both forms, cannelloni are equally popular in la fel de populare în Italia, Marea Britanie,
Italy, the UK, the USA and Spain, Catalonia in SUA , Spania si în special în Catalonia.
particular.
(Hildebrand & Kenedy ,The Geometry of
Pasta,Baxtree,Page 50)
Term: Capelli d’Angelo Length: 260mm Diameter: 1mm

Romanian Translation Equivalent: Parul ingerului
Translating Method: Word-for-word Translation
Synonyms: capelvenere, ramicia, or in Calabria capiddi d'angilu, vrimicid
Definition of the term Translation of the Term
Aceste subțiri,fine fire de paste denumite si
These thin, thin strands of pasta (‘angel’s hair’ "părul îngerului" sau "viermi mici"pot fi o
or ‘little worms’) can be a challenge in the provocare în bucătăria modernă: se gatesc foarte
modern kitchen: they cook very fast, overcook repede, se împletesc cu ușurință, iar textura lor
easily, and their fine texture can become fină poate deveni terci dacă este servită într-un
porridgy if served in a thick sauce – they have sos gros , deoarece nu au coloana vertebrală
no backbone to hold it up. pentru a o susține. A fost o provocare diferită
It was a different challenge that led them to be aceea de a le permite sa ajunga atat de apreciati
so highly esteemed during the Renaissance. in timpul Renasterii.
Specialist nuns would make them in their
Călugărițele de specialitate le-ar fi făcut in
convents, particularly to feed to new mothers, as
mănăstirile lor, în special pentru a se hrăni
the pasta was believed to help their milk to
proaspetele mamici , deoarece se credea că
‘drop’.
pastele ajută laptele să "curgă".
24
2.2 CHEESE
Evidence of cheesemaking dates back to 2800 BCE, but the discovery of cheese would have
come about as a happy accident. Any milk left to warm by a ﬁre or stored in a sack made from the
stomach of an animal would have soured, causing the milk solids (the curds) and liquid (the whey)
to coagulate and separate—allowing humans to learn that their most precious commodity, milk,
could be preserved in the form of cheese and, eventually, that rennet, an enzyme found in the
stomach of the milk-producing animal, was the coagulant. ( Harbutt,World Cheese Book,New
Edition, Dorling Kindersley Limited ,2009,2015)
An enormous variety of cheeses are made, in virtually every country on earth.
Cheese varieties have been developed with the milk from a broad spectrum of animals—including
the reindeer in Scandinavia, the boar in Africa, the water buffalo in Italy, the yak in Tibet, and the
mare in Russia.( Collin’s Etymological Dictionary ,London and Glasnow,Collin’s Clear-Type
Press,p:50)
CHEESE (chez) n . the curd of milk coagulated and press ed . [O .E. ces e, cys e , fr. L . caseus.
Cheese. (L.) M. Eo chese. O. M~rc. kaskmi, a chestnut.tree, from kask, a chestelse (A. S. cjse, for
earlier ·cuse<·clasi), nut (Kluge). with i-mutation; prehistoric A. S. ·cilsi . (WALTER W. SKEAT,
CONCISE ETYMOLOGICAL DICTIONARY OF THE ENGLISH LANGUAGE ,New York)
2.2.1Fresh Cheese
Term: Mozzarella (Italy)
Romanian Translation Equivalent: Mozzarella
Translating Method: Borrowing
Synonym: mozzeta
25
A cheese made from pasteurized or O brânză obținută din lapte pasteurizat sau
unpasteurized cows’ or water buffalos’ milk that nepasteurizat de vaci sau de bivolițe de apă, care
has a mild and creamy flavor. The curd is knead are o aromă ușoară și cremoasă.
and stretched while hot until it reaches the
Branza dulce este fragedă și întinsă în timp ce
desired consistency.
este fierbinte până când ajunge la consistența
It can be sold fresh or packed in a salty brine. dorită.
Mozzarella is usually used in pizza and lasagna,
Poate fi vândut în stare proaspătă sau ambalat
but it can also be eaten fresh with olive oil and
într-o soluție salină sarată. Mozzarella este de
seasonings, or as filling to sandwich.
obicei folosită în pizza și lasagna, dar poate fi
mâncată proaspăt cu ulei de măsline și
condimente, sau ca umplutură la sandwich.
Term : Cottage cheese( UK and USA)
Romanian Translation Equivalent: Branza de vaca
Translatingt Method: Adaptation
Synonyms: curd cheese. farm cheese. farmer's cheese.
A creamy, lumpy cheese that has a mild, sweet O brânză cremoasă, care are o usoara aroma
flavor. It is made from pasteurized or dulce. Este fabricat din lapte de vacă pasteurizat
unpasteurized cow’s milk, with curds drained sau nepasteurizat, cu coaja drenată dar nu
but not pressed. Cottage cheese is sold in cups presată.
and pots. It can be eaten by itself, with toast,
Brânza de vaca este vândută în cupe și vase. Se
fruits and can even be used in salads.
poate mânca si simpla, cu pâine prăjită, fructe și
poate fi chiar utilizată în salate.
26
Term: Ricotta (Italy)
Romanian Translating Equivalent: Urdă
Translation Method: Word-for-word Translation
Synonyms: cottage cheese
A creamy, fluffy and grainy cheese that tastes O brânză cremoasă, pufoasă și granulată, care
mildly sweet. The casein in milk is filtered away are un gust dulce. Cazeina din lapte este filtrată
from whey during production process. It can be din zer în timpul procesului de producție. Poate
made from the milk of sheep, cow, goat or fi făcut din lapte de oaie, vacă, capră sau bivol.
buffalo. Ricotta is usually used as a sauce
Ricotta este de obicei folosita ca un sos de
thickener or dip, or as an ingredient in lasagna,
ingrosare sau inmuiere , sau ca ingredient în
cheesecake, pizza, calzone, cassata and ravioli.
lasagna, cheesecake, pizza, calzone, caseta și
ravioli.
Term: Chevre (France)
Romanian Translation Equivalent: Brânză de capră
Translating methods: Adaptation
Synonyms: goat cheese
Also known as Goat cheese, chevre has a tangy, De asemenea, cunoscut sub numele de branza de
tart-like earthy flavor with a distinctive aroma. It capra, Chevre este o brânză acră cu un soi de
is made from pasteurized or unpasteurized goat’s aromă stricată. Acesta este facut din lapte de
milk. capră pasteurizat sau nepasteurizat.
Branza proaspata Chevre are o textură ușor
Fresh chevre has a slightly chalky texture and a
calcaroasă și o aromă de lămâie. Ea poate avea
lemony flavor. It can come in many shapes and
multe forme si dimensiuni precum : rotundă,
sizes such as round patties, loaves and
lungă și piramidală.
pyramids.
27
It can be eaten as a snack or dessert, and are Aceasta poate fi consumată ca o gustare sau un
sometimes flavored with herbs and spices desert, și sunt, uneori, aromată cu ierburi și
condimente.
.https://cheese-store.com/the-major-types-and-kinds-of-
cheese/
2.2.2 Hard cheese
Term : Kashkaval
Romanian Translation Equivalent : Caşcaval
Translating methods: Free Translation
Synonims: Yellow Cheese
Definition of the term:
A hard, scalded ewes’ and cows’ milk cheese O brânză tare de lapte de oaie și de vaci, brută,
made from spun curd in the Balkans with an fabricată din branza dulce în Balcani, cu aromă
aromatic salty flavour and which has been si gust sarat și care a fost maturată timp de 2
ripened for 2 to 3 months. Similar to Cacio până la 3 luni.
Cavallo. Also called ,kachkaval.
Similar Cacio Cavallo. De asemenea, numit,
(Sinclair,Dictionary of Food,International Food and
caşcaval.
Cooking Terms from A to Z,Second Edttion,1998)
Term: Lancashire cheese (England )

Romanian Translation Equivalent : Branza de Lancashire
Translating methods: Free Translation
An excellent white melting cheese with a O excelenta branza topita alba,cu o textura
crumbly texture. When new it has a mild flavour friabila.Când este proaspată are o consistenţă
but this develops as it matures especially if made usoară care ulterior se mareşte în special dacă
with unpasteurized milk.. este facuta din lapte nepasteurizat.
Term: Caprino semicotto (Italy)

Romanian Translation Equivalent: Brânză de capră semi-gătită
Translation methods: Adaptation
28
A hard scalded-curd goats’ milk cheese from O branză curată tare de lapte de capră,
Sardinia made in a drum shape. The cheese is originară din Sardinia, făcută într-o formă de
brined, drysalted and ripened for at least 3 tobă. Brânza este sărată, uscată și maturată timp
months. de cel puțin 3 luni.
Term: Cabrales (Spain )

Romanian Translation Equivalent: Cabrales
Translation methods: Borrowing
A distinctive, strongflavoured, smooth, semi- O brânză distinctă, puternic aromatizată, netedă,
hard cheese made from cows’ milk in Austria, formată din lapte de vacă originară din Austria,
sometimes blueveined and sometimes wrapped uneori cu mucegai și uneori înfășurată în frunze.
in leaves. Ripened for 5 to 6 months in Maturată timp de 5 până la 6 luni în caverne de
limestone caverns. Contains 30 to 35% water, calcar. Conține 30 până la 35% apă, 31%
31% fat and 28 to 30% protein. Also called grăsime și 28 până la 30% proteine. De
Cabraliego, Picón asemenea, numit Cabraliego, Picón.
Term: Limburger
Romanian Translation Equivalent: Limburger
Traslation methods: Borrowing
A very strong-smelling, soft, surface-ripened O brânză foarte puternică, mirositoare, fină,
cheese originally from Belgium, then adopted in maturată pe suprafață, originară din Belgia,
Germany and now made worldwide. It is made implementată apoi în Germania și realizată acum
from pasteurized full cream cows’ milk started în întreaga lume. Ea este produsă din lapte de
vaci de lapte pasteurizat complet amestecat cu
with Streptococcus lactis and S. thermophilus to
Streptococcus lactis și S. thermophilus pentru a
develop acidity, coagulated with rennet, the curd
dezvolta aciditatea, coagulată cu cheag rezultând
formed into small bricks, dry-salted, ripened at cașul format sub forma unor cărămizi mici,
high humidity for about 10 days until the surface sărate ,uscate, maturate la umiditate ridicată
develops a red colour, then further ripened at timp de aproximativ 10 zile până când suprafața
lower temperatures until finished. dezvoltă o culoarea roșie, apoi se coace la
temperaturi mai scăzute până la terminare.
29
Term: Parmesan
Romanian Translation Equivalent: Parmezan
Translation Methods: Borrowing
A very hard Italian grating cheese with a strong O brânză italiană foarte tare, cu o aromă
and distinctive flavour made from unpasteurized puternică și distinctă, obținută din lapte de vacă
skimmed cows’ milk. The curds are heated and degresat nepasteurizat. Coaja este încălzită și
packed into very large circular moulds and împachetată în matrițe circulare foarte mari și
maturată timp de peste 2 ani, terminând cu o
matured for well over 2 years, ending up with a
culoare de paie palidă și o crustă neagră. Când
pale straw colour and a black rind. When grated
este rasă este folosit pe o mare varietate de feluri
it is used on a wide variety of Italian dishes. The de mâncare italienești. Compoziția depinde de
composition depends on age, at 18 months it is perioadă , la 18 luni este 27% apă, 37% grăsime
27% water, 37% fat and 31% protein. și 31% proteine.
Term : Parmigiano Reggiano (Italy )

Romanian Translation Equivalent: Parmigiano Reggiano
Translating Method: Borrowing
The finest and most authentic Parmesan cheese, Unul dintre cele mai fine sortimente de
made in squat barrel shapes (up to 35 kg) which parmesan,îndesate in diferite forme de butoaie
are salted in brine and turned and brushed pana la 35 kg si care sunt sărate în saramura si
regularly. It is unique to its particular region and curăţate regulat. Este unic pentru regiunea sa
although it may be made at any time it has specifică și, deși poate fi făcut în orice moment
special names according to the date of al anului are nume speciale în funcție de data de
manufacture, ‘maggengo’ April to November fabricație, "maggengo" aprilie-noiembrie și
and ‘invernengo’ December to March. "invernengo" decembrie-martie.
The non-winter period can also be split, ‘ditesta’ Perioada non-iarnă poate fi de asemenea
April to June, ‘agostano’ or ‘di centro’ July and împărțită, "ditesta" aprilie-iunie, "agostano" sau
August and ‘tardno’ September to November. "di centro" iulie și august și "tardno" din
One year old cheeses are called ‘vecchio’ and septembrie până în noiembrie. Brandurile de un
an sunt denumite vechi și străvechi " de doi ani.
30
two year old ‘stravecchio’. Always stamped with Întotdeauna ștampilate cu numele. Poate fi
the name. It may be eaten young as a dessert. mâncat proaspăt ca un desert.
2.2.3Blue Cheese
As I found in the Dictionary of food of Charles Sinclair that blue cheese is defined as:
1.When applied to meat means the surface just seared brown whilst the interior is still raw.
2. When applied to cheese means inoculated with various species of Penicillium using needles, to
encourage the growth of the blue-green fungus within the cheese.( Sinclair,Dictionary of
Food,International Food and Cooking Terms from A to Z,Second Edttion,1998)
Term: Bleu de Quercy( France)

Romanian Translation Equivalent: Albastru de Quercy
Translating method: Borrowing
A soft blue cheese made in Aquitaine from O brânză moale mucegăită făcută din Aquitaine
cows’ milk. It has a strong flavour and a greyish- din lapte de vacă. Are o aromă puternică și o
green natural rind. It has Appellation d’Origine crustă naturală cenușie. Are statut de Appellation
status. d'Origine.
Term: Bleu des Causses (France)

Romanian Translation Equivalent: Albastru de Causses
Defintion of the term Definition of the term
A soft blue-veined cheese made from the milk of O brânză moale albastră, făcută din laptele de
cows pastured on Les Causses (high limestone vaci, pășunat pe Les Causses (pășuni de calcar
pastures) in southern France. The paste is firm, înalt) în sudul Franței. Pasta este fermă, bogată
rich and evenly veined. It has Appellation și uniformă. Are statut de Appellation d'Origine.
31
d’Origine status.
Term : Blue Cheshire (England)

Romanian Translation Equivalent: Albastru de Cheshire
Translating method: Borowing

A blue-veined Cheshire cheese made in 8 kg O brânză Cheshire cu mucegai , făcută în
cylinders and ripened for up to 6 months. It has cilindri de 8 kg și maturată timp de până la 6
a strongflavoured warm yellow paste. luni. Are o pastă galbenă caldă aromată
2.2.4 Semi-Soft Cheese
Term: Bou de Fagne (Belgium )

Romanian Translation Equivalent: Bou de Fagne
A small soft brickshaped cheese made from O brânză mică, brună, facută din lapte de vacă.
cows’ milk. The paste has a pleasant taste and Pasta are un gust plăcut și o aromă plăcută,
aroma with a few holes. The rind is orange- continând câteva găuri. Coaja este galbenă-
portocalie, cu o ușoară înflorire.
yellow with a slight bloom.
Term : Burgos (Spain)

Romanian Translation Equivalent : Burgos
Definition of the term
A soft mild scalded-curd cheese made from O brânză moale ușoară, brută, formată din lapte
ewes’ milk around the town of the same name. It de oaie în jurul orașului cu același nume. Are o
pastă uniformă fără găuri și este turnată în
32
has an even textured paste without holes and is discuri de 1 până la 2 kg. Adesea îndulcită și
cast in 1 to 2 kg discs. Often sweetened and used folosiă ca desert. Conține 65% apă.
as a dessert. Contains 65% water.
2.3 HERBS
2.3.1 FINE HERBS
Term : Chives
Romanian Translation Equivalent: Arpagic
Translating method: Free Translation
Synonims: onion
From Middle English cyve, from Old Din Engleza Veche cyve si din Franceza Veche
French cive,from Latin cepa (“onion”) cive,din Latina cepa (ceapa)
Rich in vitamins A and C, chives are a member Bogat în vitaminele A și C, arpagicul este un
of the onion family. Indeed, their flavor is membru al familiei cepei. Într-adevăr, aroma lor
reminiscent of onion, but more delicate because aminteste de ceapă, dar mai delicată, deoarece
they contain less sulfur. When finely snipped, conține mai puțin sulf. Atunci când sunt bine
their bright green color makes them an attractive finisate, culoarea lor verde strălucitoare le face
as well as flavorful addition to dishes. They are să fie o atracție precum si aroma adițională la
one of the classic fines herbes along with feluri de mâncare. Acestea sunt una dintre cele
parsley, tarragon, and chervil, and they marry mai frumoase plante aromatice, împreună cu
well with egg dishes, like omelets, and with patrunjelul, tarhonul și chervilul, și potrivesc
eggbased sauces. Long cooking diminishes their bine cu feluri de mâncare precum ouă,omeletele,
flavor, so it is best to add them to dishes at the și cu sosuri pe bază de ouă. Coacerea lungă
last minute. Chive flowers can be sprinkled into diminuează aroma, deci este mai bine să le
salads for added eyeappeal and flavor. A handful adăugați la feluri de mâncare în ultimul moment.
of chopped chives is the perfect finish for just Flori de arpagic pot fi presarate în salate pentru
about any salad, soup, or sauce, adding to the o aromă si prezentare . O mână de arpagic tocată
taste as well as the presentation( Kindersley este finisarea perfectă pentru aproape orice
Encyclopedia of Herbs,Spices and Flavorings, salată, supă sau sos, adăugând gustul și
Kindersley,inc,New York) prezentarea
33
I can say that this term is an old one because it is used from Old Times and remain unchanged in
time because it is used frequent due to his taste.
Term: Dill
Romanian Translation equivalent: Mărar
Synonims: dillweed
For the ancient Romans, dill was a symbol of Pentru vechii romani, mărarul era un simbol al
vitality; for the Greeks, it was a remedy for the vitalității; pentru greci, a fost un remediu pentru
hiccups. In the Middle Ages, it was believed to sughiț. În Evul Mediu, se credea că este o
he a protection against witchcraft, although, in protecție împotriva vrăjitoriei, deși, de fapt,
mărarul era un ingredient în multe poțiuni
fact, dill was an ingredient in many magic
magice. În bucătărie, mărarul este apreciat atât
potions. In the kitchen, dill is prized both for its
pentru semințele sale, cât și pentru frunzele lor,
seeds and its leaves, and each has its own
fiecare având propriul său gust distinctiv.
distinctive taste. Ambele forme sunt utilizate pe scară largă în
Both forms are widely used in the cuisines of bucătăriile din Scandinavia, Germania, și
Scandinavia, Germany, and Central and Central și Europa de Est. În plus față de
Eastern Europe. In addition to culinary use, dill utilizarea culinară, semințele de mărar sunt
cunoscute și pentru proprietățile digestive
seeds are also known for their soothing digestive
calmante.
properties.
As a conclusion I can say that dill is an ancient herb with all kinds of amazing qualities, not just in
cooking but aso in medicine. Not only does it make an amazing dip and secret ingredient in egg
salad, but it also contains healing properties known for centuries. The Egyptians used it for
everything: from calming colicky babies, calming the nerves, and soothing upset stomachs.
Term : Angelica
Romanian Translation Equivalent : Angelica
Translating method : Borrowing
Synonims: Garden Angelica,Wild Angelica,European Angelica
The herb angelica was named, according to Această plantă angelica a fost numita potrivit
34
folklore, after an angel appeared in plague- folclorului după un înger care a apărut în Europa
ridden Europe and showed a monk the angelica plină de ciumă și a arătat unui calugăr planta
plant as a cure. angelica ca find leac.
Although best known in the form of crystallized Deși cel mai bine cunoscut sub formă de tulpini
stems used as decoration on cakes and desserts, cristalizate, folosit ca decor pe prăjituri și
all parts of this strongly aromatic plant can be deserturi, toate părțile acestei plante puternic
eaten. The fresh leaves can be added to tart fruit aromatice pot fi consumate. Frunzele proaspete
dishes, such as stewed rhubarb or gooseberries, pot fi adăugate la feluri de mâncare rubarba
where they will help to reduce acidity and their rosie sau coacăze, în care acestea vor ajuta la
sweetness will minimize the need for sugar. reducerea acidității, iar dulceața lor va reduce la
Young shoots can be blanched and added to minimum nevoia de zahăr. Lăstarii tineri se pot
salads, and all parts of the plant, fresh or albi și se pot adăuga la salate și toate părțile
crystallized, can be used to imbue homemade plantei, proaspete sau cristalizate, pot fi folosite
jellies and jams with a delicate flavor. pentru a impregna jeleuri de casă și blocaje cu
Angelica can be used in fruit syrups to make a aromă delicată.
pleasant summertime drink, or enhance a salad Angelica poate fi utilizată în siropurile de fructe
of winter fruits. The dried leaves, when infused pentru a face o băutură plăcută în timpul verii
as a tisane, are said to calm the nerves and sau pentru a spori o salată de fructe de iarnă.
remedy indigestion. The dried seeds can be Frunzele uscate, cand sunt infuzate ca ceai, se
added, along with the stems, to flavor spirits spune că calmează nervii și remediază
such as gin, vodka, or vermouth. In some indigestia. Semințele uscate pot fi adăugate,
countries, the stems and roots are boiled and împreună cu tulpinile, pentru a aroma băuturi
served as a vegetable. (Lambert spirtoase, cum ar fi gin, vodcă sau vermut. În
Ortiz ,Encyclopedia of Herbs,Spices and unele țări, tulpinile și rădăcinile sunt fierte și
Flavorings,DorlingKindersley,NewYork,p23) servite ca legume.
As a final result I can say that this plant Angelica is also used in medicine and it is a truly cure for
various diseases included cancer. Angelica has a close relationship with spirits because of its smell
and taste which gives flavor
Term : Chervil
Romanian Translation Equivalent : Asmățui
Translating method: Free translation
Synonim: Parsley
35
Chervil is a hardy annual that grows wild in Asmățuiul este un voinic anual , care crește în
clamp, shady spots. Chervil is one of the first sălbăticie strânse în pete umbroase. Chervil este
herbs to appear in spring, it is easy to grow, and una dintre primele plante care apare în
prefers a moist climate. One of the fines herbes , primăvară, este ușor de cultivat și preferă un
climat umed. Una dintre cele mai fine ierburi ,
it is essential in French cooking, often
este esențială în bucătăria franceză, deseori
supplanting parsley, which it does resemble
înlocuind pătrunjelul cu care seamănă doar că
although the leaves are more feathery, and the frunzele sunt mai pufoase, iar aroma aminteste
flavor is reminiscent of anise. de anason.
Chervil is used much like parsley, but it is very Asmățuiul este folosit la fel ca pătrunjelul, dar
delicate; long cooking or high temperatures este foarte delicat; ar trebui să evitați gătitul
should be avoided. It is at its best when îndelungat sau temperaturile înalte. Este cel mai
bine când este presărat peste o salată chiar
sprinkled over a salad just before serving.
înainte de servire.
As a conclusion I found out that the chervil is the first herb that appears in spring and it’s very used
in French cuisine and it’s the brother of parsley with small differences.
Term: Tarragon
Romanian Translation Equivalent: Tarhon
Translating methods: Partial Equivalence
Tarragon, with its subtle and sophisticated Tarragonul, cu aroma sa subtilă și sofisticată,
flavor, is an essential herb in French cuisine. este o plantă esențială în bucătăria franceză.
Native to Siberia, it became a common culinary Nativ din Siberia, a devenit o plantă comună
herb throughout Europe by the fifteenth century. culinară în toată Europa până în secolul al XV-
The Latin name, meaning "little dragon." derives lea. Numele latin, însemnând "micul
from the medieval belief that it was an antidote dragon"care derivă din convingerea medievală
for the bites of venomous animals. Wine vinegar că era un antidot pentru mușcăturile animalelor
perfumed with tarragon is a classic, while the veninoase. Oțetul de vin parfumat cu tarhon este
reverse—tarragon leaves preserved in vinegar— un clasic, în timp ce frunzele inverse de tarhon
is a delicious and practical use for abundant conservate în oțet sunt o utilizare delicioasă și
plants. Fresh or preserved leaves can be mixed practică pentru îndesirea plantelor . Frunzele
36
with cream cheese, or pureed with cream and proaspete sau conservate pot fi amestecate cu
used for canapes. There are two closely related brânză topită sau pudră cu cremă și folosite
forms of this valuable culinary herb: French, or pentru tartine . Există două forme strâns legate
"true" tarragon, and Russian tarragon. Because de această plantă culinară valoroasă: Franceză,
of its delicate anise-like flavor. sau tarhon adevărat , și tarhon rusesc. Datorită
French tarragon is the preferable type, although aromelor delicioase de anason.
it is harder to cultivate because it seldom sets Tarhonul francez este tipul preferat, deși este
viable seed. Russian tarragon grows easily from mai greu să de cultivat, deoarece rar setează
seed but has a slightly bitter, more pungent semințe viabile. Tarhonul rus crește ușor de la
flavor. sămânță, dar are o aromă ușor amară și mai iute
As a conclusion I can say that tarhon is one of the finest herb,it is called little dragon because of his
form with ramifiction.Is is used also as a spice,it is sayed also that the French tarragon is the best
in culinary used.
Term: Borage
Romanian Translation Equivalent: Limba mielului
Translating method: Semantic Translation
Borage came originally from the Middle East Limba mielului a venit inițial din Orientul
and now grows wild in Mediterranean countries. Mijlociu și acum crește sălbatic în țările
It is a very large, pretty plant, with velvety gray- mediteraneene. Este o plantă destul de mare,
green leaves and beautiful, star-shaped, vivid drăguță, cu frunze verzi cravate verde și flori
purple flowers: it is said to lift the spirits, banish violete frumoase, în formă de stea ,se spunea că
melancholy, and give courage. alungă spiritele, pedepsea melancolia și dădea
It is a favorite of bees, because the flowers are curaj.
filled with nectar. Although its use in the kitchen Este un favorit al albinelor, deoarece florile sunt
is limited, the leaves give a refreshing umplute cu nectar. Deși utilizarea sa în bucătărie
cucumberlike flavor to drinks and salads. este limitată, frunzele oferă o aromă de
In China, the leaves are stuffed and rolled like castravete răcoritoare băuturilor și salatelor.
grape leaves, while the Germans add the large În China, frunzele sunt umplute și laminate ca
leaves to stews and court bouillons. It is a frunze de struguri, în timp ce germanii adaugă
37
traditional part of the Pimm's No. 1. a gin-based frunzele mari la tocană și bulionului de curte.
drink that was created about 100 years ago by Este o parte tradițională a Pimmului nr. . o
the proprietor of Pimm's London restaurant. For băutură pe bază de gin, care a fost creată acum
a more elaborate garnish, crystallized flowers 100 de ani de către proprietarul restaurantului
can be used. Pimm din Londra. Pentru o garnitură mai
(Pimm's is a brand of gin-based fruit cup, but elaborată, pot fi folosite flori cristalizate.
may also be considered a liqueur.)
2.3.2 Bitter Herbs
Term: Tansy
Romanian Translation Equivalent: Vetrice
Synonims : cow bitter,bitter buttons
Tansy is a hardy perennial herb native to Europe. Vetrica este o plantă perenă durabilă originară
With its yellow buttonlike clusters of flowers din Europa. Cu ciupercile sale galbene de flori și
and fernlike leaves it makes a decorative garden frunze de frunze fac o plantă decorativă de
plant. The Greeks and Romans regarded it as a grădină. Grecii și romanii au privit-o ca pe un
symbol of immortality, while in Tudor England simbol al nemuririi, în timp ce în Tudor, Anglia
the dried leaves were plaeed in beds and elosets frunzele uscate au fost așezate în paturi și elosuri
to repel insects and vermin. In the seventeenth pentru a respinge insectele și viermii. În secolul
century, tansy tea was regarded as a stimulating al șaptesprezecelea, ceaiul de vetrice a fost privit
tonic. It was once widely used for its internal ca un tonic stimulant. Odată a fost folosit pe
cleansing and purifying properties, although this scară largă pentru proprietățile sale interne de
is now considered dangerous. Tansy is also one curățare și purificare, deși acest lucru este acum
of the bitter herbs of the Jewish Passover. considerat periculos. Vetricele este, de
Because of its bitter flavor, culinary uses for asemenea, una dintre ierburile amare ale Paștelui
tansy are limited, although it has been a Evreiesc. Datorită gustului său amar, utilizările
traditional ingredient in many cakes and culinare pentru tansy sunt limitate, deși a fost un
puddings. A "tansy" can also refer to a dessert ingredient tradițional în multe prăjituri și
made with tansy leaves, served at Easter, and budinci. Vetricele se poate referi, de asemenea,
young leaves and shoots can be used in salads, la un desert făcut cu frunze de vetrica, servit la
omelets, and stuffings. Paște, iar frunzele tinere și lăstarii pot fi folosite
38
în salate, omlete și umpluturi.
As a result I can say that tansy it is used as a flavoring for puddings and omelets, also it can be very
dangerous in inappropriate doses because his taste is very bitter and can be even toxic,may cause
dermatitits,and because of his toxicity it used also as insecticide.
Term: Hyssop
Romanian Translation Equivalent : Isop
Translating method: Partial Translation
This is an herb of great antiquity. Frequently Aceasta este o plantă apaținând antichiății.
mentioned in the Bible from Moses to John the Frecvent menționată în Biblie de la Moise la
Baptist. it was also venerated by the Arabs. Ioan Botezătorul. a fost deasemenea venerată și
The ancient Greeks boiled it with honey and de arabi.
used it as a cough remedy. Vechii greci au fiert-o cu miere și au folosit-o ca
Much used as a medicinal herb in the past, remediu pentru tuse.
hyssop is also used to flavor liqueurs, such as Foarte folosită ca plantă medicinale în trecut,
the French Chartreuse. isopul este folosit și pentru a aroma lichioruri,
cum ar fi Chartreuse francez.
The flavor is rather bitter, with a trace of mint, Aroma este mai degrabă amară, cu o urmă de
and some herbalists even find an overtone of mentă, iar unii botanisti au găsit chiar si sub
rue. In the kitchen, it can be added to soups and străzi subterane. În bucătărie, se poate adăuga la
stews, and a few fresh leaves will enliven a supe și tocană, iar câteva frunze proaspete vor
salad. Hyssop is also used in tisanes, and when însuflți o salată. Isopul este, de asemenea,
infused in a sugar syrup it can be added to fruit utilizat în ceaiuri de plante și atunci când este
desserts. A fragrant plant in the garden, it attracts infuzat într-un sirop de zahăr, acesta poate fi
both bees and butterflies and has been said to adăugat la deserturile de fructe. O plantă
discourage the cabbage butterfly from damaging parfumată în grădină, atrage atât albine, cât și
the vegetable patch. fluturi și se spune că descurajează fluturele de
varză împotriva deteriorării grădinii de legume.
The plant hyssop it is used also in cooking but not only hyssop is believed to have soothing,
expectorant, and cough suppressant properties.
39
Hyssop has been used for centuries in traditional medicine in order to increase circulation and to
treat multiple conditions such as coughing and sore throat and can stimulate the gastrointestinal
system.
Herb hyssop leaves are used as an aromatic condiment. The leaves have a lightly bitter taste due to
its tannins, and an intense minty aroma. Due to its intensity, it is used moderately in cooking. The
herb is also used to flavor liqueur, and is part of the official formulation of Chartreuse.
Term : Coriander
Romanian Translation Equivalent: Coriandru
Synonims: Chinese parsley, culantro, yuen sai
Native to Southern Europe as well as the Middle Este originar din Europa de Sud, Orientul
and Far East, this ancient annual herb, a member Mijlociu și Orientul Îndepărtat, această plantă
of the carrot family, is one of the most popular anuală antică, un membru al familiei de
herbs in cuisines around the world. Coriander is morcovi, este una dintre cele mai populare
a pretty plant, with white, pink, or pale mauve plante din bucătăriile din întreaga lume.
flowers and delicate light green leaves, a little Coriandrul este o plantă drăguță, cu flori albe,
like flat-leaf parsley. Bunches of the fresh herb roz sau de culoare galbenă și frunze delicate de
are available in some supermarkets and gourmet verde deschis, un fel de patrunjel din frunze
stores, and seeds are always on spice shelves. plate. Ciorchini de plante proaspete sunt
All parts of the plant are used, and each has its disponibile în unele supermarketuri și magazine
own distinct flavor. The leaves have a faint de mâncare , iar semințele sunt întotdeauna pe
overtone of anise, and the seeds are vaguely rafturile de condimente. Toate părțile plantei
reminiscent of orange peel. The root is widely sunt folosite și fiecare are propria sa aromă
used in Thai curries and other Southeast Asian distinctă. Frunzele au un accent slab al
dishes, and it tastes like an intensified version of anasonului, iar semințele amintesc vag de coaja
the leaves. One of the bitter herbs eaten at de portocale. Rădăcina este utilizată pe scară
Passover, coriander is mentioned in the Bible, largă în curry-ul thailandez și în alte feluri de
and seeds were found in the tombs of the mâncare din Asia de Sud-Est, și are un gust ca o
pharaohs. versiune intensificată a frunzelor. Una dintre
The leaves are favored in cuisines throughout ierburile amare mâncate la Paște, coriandrul este
the Middle East, Spain, Portugal, and Mexico. menționată în Biblie și se găsesc semințe în
mormintele faraonilor.
40
Frunzele sunt favorizate în bucătăriile din
Orientul Mijlociu, Spania, Portugalia și Mexic.
The coriander is one of the well-known herb on the planet is has numerous benefits,also used in
cooking and medicine,it used from old times even from the time of the pharaons .
The fresh leaves are an ingredient in many South Asian food ; in Chinese, Thai, and Burmese dishes; in Mexican
cooking, particularly in salsa and guacamole and as a garnish.
Some people are allergic to coriander leaves or seeds, having symptoms similar to those of
other food allergies In one study, 32% of pin-prick tests in children and 23% in adults were positive
for coriander and other members of the Apiaceae family, including caraway, fennel,
and celery. The allergic symptoms may be minor or life-threatening.
Term : Bee Balm

Definition of the term: Balsam de albine
Synonims: Wild bergamot, horse mint
Definition of the term Definition of the term
A member of the mint family, bee balm is native Un membru al familiei de mentă, balsam de
to North America. It’s genus name. Monarda, albine este nativ din America de Nord. Este
derives from the Spanish physician, Nicholas numele genului. Monarda, provine de la medicul
Monardes, who first discovered and described it. spaniol, Nicholas Monardes, care l-a descoperit
The North American Oswego Indians made an pentru prima dată și la descris. Indienii nord-
herb tea from the leaves. At the time of the americani Oswego au făcut un ceai din frunze.
Boston Tea Party, settlers called it Oswego tea În timpul petrecerii ceaiului din Boston,
and drank it instead of tea imported from coloniștii au numit-o ceaiul Oswego și l-au băut
Britain. The young leaves can be used sparingly în locul ceaiului importat din Marea Britanie.
in salads or stuffings. Frunzele tinere pot fi folosite cu ușurință în
The flowers make a colorful garnish, either fresh salate sau în umpluturi.
or crystallized. Florile fac o garnitură colorată, fie proaspătă, fie
Two other plants are some times confused with cristalizată. Două alte plante se uneori cu
bee balm: eau de cologne mint and bergamot balsamul de albine: menta de colț și portocaliu
orange. de bergamot.
41
The latter is a small citrus plant with a sweet Acesta din urmă este o mică plantă de citrice cu
perfume that is grown in southern Italy. un parfum dulce cultivat în sudul Italiei.
Bee balm is such a delightful plant, with its splash of flowers, strong scent, spicy taste and of course
its affinity for bees It can find its into your culinary yet be some of our most potent medicine
against infections.
As a spicy carminative herb, bee balm can promote stagnant digestion and relieve discomforts such
as bloating, cramping and excessive gas.
Term : Basil
Romanian Translation Equivalent: Busuioc
Basil is one of the most important of the Busuiocul este unul dintre cele mai importante
culinary herbs. The Greek name for it means plante culinare. Denumirea greacă înseamnă
"king," which shows how highly it has been "rege", care arată cât de mult a fost privită de-a
regarded throughout the ages. lungul veacurilor.
There are many types of basil, which vary in Există multe tipuri de busuioc, care variază în
size, color, and flavor, and all can be used for funcție de dimensiune, culoare și aromă și toate
culinary purposes. Purple ruffle and dark opal pot fi folosite în scopuri culinare. Violet
are two of the more unusual but useful varieties. purpuriu și opal întunecat sunt două dintre
Basil goes with almost everything, but it has a soiurile mai neobișnuite, dar utile. Busuiocul
special affinity with tomatoes. merge aproape cu totul, dar are o afinitate
Freshly torn basil leaves are delicious on a salad deosebită cu roșiile.
of sliced tomatoes, lightly seasoned with salt and Frunzele proaspete de busuioc mărunțite sunt
freshly ground pepper and drizzled with a fruity delicioase pe o salată cu felii de roșii , ușor
extra-virgin olive oil. accompanied by crusty condimentate cu sare și piper proaspăt măcinat
bread. și umplute cu un ulei de măsline fructat extra-
Perhaps the greatest basil dish is pestoan Italian virgin însoțit de pâine crocantă.
sauce of basil, garlic, cheese, and pine nut— Poate că cel mai bun fel de mâncare cu busuioc
which turns spaghetti into a feast, although it este sosul italian de busuioc, usturoi, brânză și
can also be used as a marinade. nuci de pin care transformă spaghetele într-o
Bottled pesto can be bought during the months sărbătoare, deși poate fi de asemenea folosită ca
when it is too cold for basil to grow, which is o marinadă.
42
certainly better than having no basil at all. Pestoul îmbuteliat poate fi cumpărat în timpul
Italian cooks, however, preserve their prolific lunilor în care este prea frig pentru a crește
basil crops by filling a jar with the leaves, busuiocul proaspăt , ceea ce este cu siguranță
lightly salting them, topping up the jar with mai bine decât lipsa busuiocului. Bucătarii
olive oil. closing it tightly, and storing it in the italieni, totuși, păstrează culturile proaspete de
refrigerator. busuioc, prin umplerea unui borcan cu frunze
mărunțite , usor sărate , umplând borcanul cu
ulei de măsline. închizându-l bine și păstrându-l
în frigider.
Basil is most commonly used fresh in recipes. In general, it is added at the last moment, as cooking
quickly destroys the flavor. The fresh herb can be kept for a short time in plastic bags in the
refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water. Basil
is one of the main ingredients in pesto, a green Italian oil-and-herb sauce.
Terms: Marjoram and Oregano

Romanian Translation Equivalent : Maghiran si Oregano
These two perennial herbs are so closely related Aceste două plante perene sunt atât de strâns
that they do not need to be classified separately. legate încât nu trebuie să fie clasificate separat.
The name oregano derives from the Greek for Numele oregano derivă din greacă pentru
"joy of the mountains," which is where the wild "bucuria munților", unde se dezvoltă soiurile
varieties of this herb thrive. They are similar in sălbatice ale acestei plante. Ele sunt
appearance, with small, soft, sometimes mottled asemănătoare în aspect, mici, moi, uneori cu
green leaves and small white or pink flowers frunze verzi pestrite și cu flori mici albe sau roz
that form clusters. care formează clustere.
Marjoram has a more delicate flavor and is a Măghiranul are o aromă mai delicată și este o
gentler herb than oregano, which is actually a plantă mai fină decât oregano, care este de fapt o
wild variety of marjoram and has a more potent varietate sălbatică de măghiran și având o aromă
flavor. mai puternică.
These herbs are native to the Mediterranean Aceste ierburi sunt originare din regiunea
43
region, appearing in many French and Italian mediteraneană, care apar în multe feluri de
dishes, especially tomato-based sauces. mâncare franceză și italiană, în special sosurile
The more robust flavor of oregano is the de roșii.
quintessential pizza flavoring, and it is also a Cea mai putrnica aromă a oreganului este acea
favorite herb in Greece. aroma chintesențială din pizza și este, de
It is one of the ingredients of commercial chili asemenea, o planta favorită în Grecia.
powder. There are many more wild species, most Este unul dintre ingredientele pudrei de chili
of which grow in Greece, where they are all comerciale. Există mai multe specii sălbatice,
called by one name, rigani. majoritatea crescând în Grecia, unde toți sunt
These are more strongly flavored and coarser chemați cu un singur nume, rigani.
than either ordinary marjoram or oregano. Acestea sunt mai puternic aromate și mai groase
decât maghiranul obișnuit sau oregano.
As a conclusion of this two plants,I can say that both are very used in every kitchen and are the
base of pleanty dishes especially mediterranean dishes. Oregano is related to the herb marjoram,
sometimes being referred to as wild marjoram. It has an aromatic, warm, and slightly bitter taste, which
can vary in intensity. Good-quality oregano may be strong enough almost to numb the tongue, but
cultivars adapted to colder climates may have a lesser flavor.
Term : Rosemary
Romanian Translation Equivalent: Rozmarin
Translation method: Free translation
The name of this lovely aromatic herb, with its Numele acestei plante aromatice minunate, cu
needlelike leaves and delicate light blue flowers, frunzele cu ace și florile delicate albastru
is derived from Latin and means "dew of the deschis, deriva din latină și înseamnă "roua
sea." mării".
This is appropriate because the plant is Acest lucru este adevărat deoarece planta este
indigenous to the Mediterranean area, where it sălbatică din zona mediteraneeană, unde se
thrives in the calcium-rich soil, the dry climate, dezvoltă în solul bogat în calciu, în climatul
and the salty sea spray. uscat și în stropii cu apă sarată.
It has a strong flavor that is pungent but Are o aromă puternică, înțepată, dar fără
undeniably pleasant. In Italy, it is the preferred îndoială plăcută. În Italia, este planta preferată în
herb with veal, poultry, or lamb dishes, mâncarurile cu vițel,în mâncăruri cu carne de
44
especially those simmered with wine, olive oil, pasăre sau de miel, fierți cu vin, ulei de măsline
and garlic. și usturoi.
This versatile herb tastes good with strongly Această plantă versatilă are un gust bun cu
flavored vegetables, jams and jellies, and even legume puternice aromate, gemuri și jeleuri și
wine punches. It should always be paired with chiar cu must . Ar trebui să fie întotdeauna
lamb; a sprig placed on a roasting leg lends the asociat cu carnea de miel; o crenguță așezată pe
meat an incomparable flavor. o picior de prăjit dă carnei un gust
incomparabil .
45

Origin of Food

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Origin of Food

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ORIGIN OF FOOD TERMS IN ENGLISH , MEDITERRANEAN FOOD AND THEIR

TRANSLATION INTO ROMANIAN

CHAPTER 2. ORIGINS AND NATURE OF MEDITERRANEAN FOOD TERMS IN

CHAPTER3. DELIMITING MEDITERRANEAN FOOD TERMS IN ENGLISH

Old English Period (450 to 1150)

Middle English Period (1150 to 1500)

Modern English Period (1500 to present)

1.2 A BACKGROUND OF ENGLISH VOCABULARY

1.3 THE STRUCTURE OF ENGLISH VOCABULARY

Level of structure: Possibilities:

Example: pizza , ,pasta ,tempo ,macaroni , macchiato , solo, espresso, zucchini .

Greek and Latin Origin

PARADIGMATIC AND SYNTAGMATIC

Gorgonzola 879 C.E. Parmesan 1597 Stilton 1785

Roquefort 1070 Gouda 1697 Camembert 1791

Cheddar 1500 Gloucester 1697

— The Cambridge World History of Food

Term : Bucatini -Diameter: 3mm Length: 260mm Wall thickness: 1mm

Term : Canederli – Diameter 42

Term: Cannelloni -Length: 100mm Width: 30mm

Term: Capelli d’Angelo Length: 260mm Diameter: 1mm

Term: Mozzarella (Italy)

Romanian Translation Equivalent: Mozzarella

Translating Method: Borrowing

Definition of the term Translation of the term

Term : Cottage cheese( UK and USA)

Romanian Translation Equivalent: Branza de vaca

Translatingt Method: Adaptation

Synonyms: curd cheese. farm cheese. farmer's cheese.

Definition of the term Translation of the term

Romanian Translating Equivalent: Urdă

Translation Method: Word-for-word Translation

Synonyms: cottage cheese

Definition of the term Translation of the term

Term: Chevre (France)

Romanian Translation Equivalent: Brânză de capră

Translating methods: Adaptation

Synonyms: goat cheese

Definition of the term Translation of the term

2.2.2 Hard cheese

Term: Lancashire cheese (England )

Term: Caprino semicotto (Italy)

Term: Cabrales (Spain )

Term : Parmigiano Reggiano (Italy )

Term: Bleu de Quercy( France)

Term: Bleu des Causses (France)

Term : Blue Cheshire (England)

Definition of the term Translation of the term

2.2.4 Semi-Soft Cheese

Term: Bou de Fagne (Belgium )

Term : Burgos (Spain)

2.3.1 FINE HERBS

2.3.2 Bitter Herbs

Term : Bee Balm

Terms: Marjoram and Oregano

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