GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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15:25 Dec 2, 2011 |
French to English translations [Non-PRO] Cooking / Culinary | |||||||
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| Selected response from: Sarah Bessioud Germany Local time: 22:34 | ||||||
Grading comment
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Local charcuterie plate Explanation: If it's a gastronomic restaurant, I would think most English-speaking customers would be comfortable with the meaning of charcuterie, plenty of restaurants in the UK and US use this term on their menus. I tend to think 'local' in this context is actually an asset (suggesting from a nearby farm rather than some factory overseas). |
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high-quality locally produced charcuterie Explanation: It would be good to know exactly what is being served, but the word 'charcuterie' is widely used and understood in the English-speaking world. Not sure why you want to avoid local. |
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Notes to answerer
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charcuterie sampler plate Explanation: I was tempted to say "cold cut sampler plate" but resisted. Cold cuts aren't as "fine' as charcuterie and sound rather ordinary (and besides, you said not to use "cold"). Charcuterie is always tough to translate properly, so I'd stick with the original. I think that when coupled with "sampler plate," they'll get the idea that charcuterie is some kind of meat. Besides, it'll give the non-French speaker something to talk about with the waiter and make their visit more enjoyable. |
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Notes to answerer
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32 mins confidence: peer agreement (net): +3
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