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<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none">“What’s the
French for grilled bone?”</P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"> </P>
<P class=MsoNormal
style="MARGIN: 0cm 0cm 0pt; mso-pagination: none">Unfortunately, I have no real
interest in food, and know very little about it.</P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"><SPAN
style="mso-tab-count: 1"></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"><SPAN
style="mso-tab-count: 1">Vara says in her notes: “Broiled steak with the bone
in.”</SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"><SPAN
style="mso-tab-count: 1"></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"><SPAN
style="mso-tab-count: 1">In the UK, we don’t now say “broiled” (it’s N.
American), although we may talk about a broiling sun. There’s no problem
with “grilled”; it’s the bone that’s the difficulty.</SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"><SPAN
style="mso-tab-count: 1"></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"><SPAN
style="mso-tab-count: 1">The OED has a couple of unhelpful examples from the
19th C, such as “The grilled bone that browned upon the fire.”</SPAN></P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"><SPAN
style="mso-tab-count: 1"></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none">VW used the
expression: ‘I’m burnt like a grilled bone’ (<I
style="mso-bidi-font-style: normal">L</I>5 186).</P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none">Is it
really steak? I incline towards a chop. <SPAN
style="mso-tab-count: 1">If it’s a chop, can I really ask for “</SPAN>une
côtelette grillée” in France?</P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none">Turning to
the French translations, I find that Jean Talva (Livre de Poche) quite
reasonably sidesteps the problem: “J’ai envie d’un «grilled bone». Comment
dit-on «grilled bone» en français?” (p. 159)</P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; mso-pagination: none"><SPAN
style="mso-tab-count: 1"></SPAN> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-AUTOSPACE: ">Ado Haberer
(Folio classique) has almost the same translation: “J’ai envie de «grilled
bone». Comment dit-on «grilled bone» en français?” (p. 206).
However, as his is an annotated edn, he explains: ‘qu’il s’agisse de boeuf ou de
porc, on dirait «côte à l’os» en français.’ (p. 350). Does that mean
‘spare rib’, Ado?</P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-AUTOSPACE: "> </P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-AUTOSPACE: ">I really don’t
think the expression has any current meaning now, yet it must have had a clear
meaning in VW’s time.</P>
<P class=MsoNormal style="MARGIN: 0cm 0cm 0pt; TEXT-AUTOSPACE: "> </P>
<P class=MsoNormal
style="MARGIN: 0cm 0cm 0pt; TEXT-AUTOSPACE: ">Stuart</P></DIV></DIV></DIV></DIV></DIV></DIV></DIV></DIV></BODY></HTML>