spelt / farro / wheat grain
English translation: wheat grain > farro ≥ spelt
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| 16:14 Oct 28, 2014 |
| English language (monolingual) [PRO] Cooking / Culinary / Cooking ingredients | |||||||
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|  Selected response from: Charles Davis Spain Local time: 11:44 | ||||||
Grading comment
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| SUMMARY OF ALL EXPLANATIONS PROVIDED | ||||
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| 4 +6 | wheat grain > farro ≥ spelt |
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| Epautre and petit épautre are not the same! |
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| Discussion entries: 1 | |
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Answers
21 mins confidence: 
peer agreement (net): +6
peer agreement (net): +6wheat grain > farro ≥ spelt Explanation: I think these three terms need to be asked together, since what you want to know is the relationship between them. These three terms are not mutually exclusive. Wheat grain (FR [grain de] blé]) is the grain of any species of wheat (Triticum spp.). http://en.wikipedia.org/wiki/Wheat http://fr.wikipedia.org/wiki/Blé Farro and spelt are both particular kinds of wheat grain. Farro is an Italian term, also used in English. It can be exactly the same thing as spelt, or it can denote another species, known in English as Emmer (Triticum dicoccum), or indeed einkorn (Triticum monococcum). http://en.wikipedia.org/wiki/Farro Spelt is a specific species of wheat, Triticum spelta, and this is épeautre in FR. http://en.wikipedia.org/wiki/Spelt http://fr.wikipedia.org/wiki/Épeautre So then spelt is épeautre, farro is often épeautre, and wheat grain is blé. To put it another way, farro is a subset of wheat grain and spelt is a subset of farro, though they are often synonyms. -------------------------------------------------- Note added at 16 hrs (2014-10-29 08:55:29 GMT) -------------------------------------------------- I presume that the question for you, ultimately, is how to translate these terms into FR, and of course to do that you need to know what they refer to when they are used in EN texts. This is a very difficult question, since naming conventions in culinary texts may not coincide with scientific terminology. What does seem likely to me is that "wheat grain" will be either a generic term referring to any kind of wheat, as opposed to another cereal such rye, barley, oats or millet, or else a specific kind of wheat that is not spelt or farro and therefore not épeautre. Spelt is épeautre, and will normally, if not always, refer to grand épeautre. Farro, primarily associated with Italy, seems to be used primarily to refer to what is called engrain or petit épeautre in FR. So I would tentatively suggest that a workable scheme might be to use blé for wheat grain, épeautre for spelt and engrain for farro. But I stress that this is tentative, and an EN-FR translator specialising in this area might have another suggestion. |
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