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#68507 05/02/02 01:26 PM
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Saw the flick "Gosford Park" the other night.

Noted that all the Brit characters pronounced "valet" as "vall-ett" whilst the 2 US characters pronounced it "vall-ae" (as in "ballet").

This is the complete reverse of what I'd expected. I would've thought the English english pronunciation was the same as that which is used in Oz - ie "vall-ae".

Have I been using a US pronunciation all this time?

stales

PS We think we figured out whodunnit (the first time) - PM me if you think you know coz it may ease the confusion hereabouts.


#68508 05/02/02 10:47 PM
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Stales

I have never heard 'vallet' (and I'm a Brit who has lived in UK, US, Canada and Oz..)

Pronunciation of the word 'fillet' may be relevant: I grew up with and had only ever heard 'fillit' until I went to North America, where I came across 'fillay'. Have remembered and puzzled over this ever since, as usually BritEng is close to French (spelling or pronunciation) than NamEng.

'Varlet' is, of course, an entirely different word, sadly underused these days...


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#68510 05/03/02 11:34 AM
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I had a discussion with some friends of mine who do a lot of fishing. They said if you were to talk about "fillay-ing" your fish, your manly fishing buddies would laugh themselves silly. So in fishing, you apparently "fillit" a fish. Then when my husband worked at a restaurant, the word for a piece of meat which had been filleted was most definitely "fillay". I would probably say "fillit" myself.


#68511 05/03/02 12:43 PM
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fillit

But, but, but. When you fillit you emptyit.


#68512 05/03/02 09:49 PM
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So are you saying that you use "fillit" as a verb to produce a "fillay" ?


#68513 05/04/02 08:36 AM
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Can we do a "Pointless Poll" on this please?

Let me know where you are and what you say, vall-ett or vall-ay.

ta

stales


#68514 05/04/02 09:11 AM
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Michigan: vall-ay


#68515 05/04/02 11:59 AM
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PA: vall-ay


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Virginia: vall-AY


#68517 05/04/02 12:52 PM
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MN - vall ay
ND - what's a vall ett?

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#68518 05/04/02 01:50 PM
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Upstate NY: vall-ay


#68519 05/04/02 01:50 PM
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Val-LAY.


#68520 05/04/02 01:52 PM
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So are you saying that you use "fillit" as a verb to produce a "fillay" ?

Dear Alex,

Not quite. I mean that the guys who go fishing are not the same guys who work in and run what they believe to be a fancy restaurant. So to the fishing guys, it's fillit, and to the snobby restaurant staff, it's fillay, in their I'm-better-than-you kind of way. Y'know?

Edit: no slight intended to restaurant staff in general there. Just the ones at this particular restaurant in this particular chain, which shall remain nameless.

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central Massachusetts: val-lay

(also bee-day, and I mean "bidet," not the anniversary of one's birth)

Anybody here say anything but "shev-ro-lay" for the car?


#68522 05/04/02 03:15 PM
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In reply to:

Anybody here say anything but "shev-ro-lay" for the car?


well, we'd always say "Chevy", but maybe that's b/c everyone around here drives suburbans* (sorry, hyla and helen, but i have an excuse; our kids don't all fit in a regular sedan).

as for "Chevrolet", though... something always makes me want to metathesize it to "Shivel-Ray", and i'm thinking maybe this stemmed from a movie, way back when?


* For the record, *MY* suburban is a GMC, my *husband's is a Chevy. it's not uncommon to see bumper stickers that say "Friends don't let friends drive Chevy's[sic]". i've no idea why GMC has a better rep than Chevy, seeing as they're pretty much the same company. *shrug*


#68523 05/04/02 03:25 PM
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Stales ~ it's val-AY here in California.

and if you were to order a "FILL-et" in a restaurant, you'd see the sides of the waiter's mouth twitch as he struggled to maintain his composure.

i've had the 'fillet' discussion with one of the board's antistoecon-inclined ayleurs before, and he insisted that calling them "fill-AYs" was a ridiculously pretentious nod to its french roots... so does that mean that when you poms order a steak you call it "FILL-et MIGG-nawn"? or are you selectively euphuistic?


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Well, it looks so far as though the poll is heavily in favor of "fil-lay" over "fil-let". BUT it also looks as if the poll is all US, has but limited representation from "British-English" speakers, and therefore is not [yet] to be taken as authoritative, even among such linguaphiles as this Board represents.

Perhaps we could hear from more non-USns?


#68525 05/04/02 10:12 PM
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something always makes me want to metathesize it to "Shivel-Ray"

Apparently, Shivel-Ray is not dead.


#68526 05/04/02 11:05 PM
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Birmingham, Alabama:
val - lay.


#68527 05/05/02 12:17 AM
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I have an English friend who hired a new manservant. The second day on the job he was asked to lay out Lord Plushbottom's shooting clothes. What Lord P found was a seersucker suit with SPATS!!

Lord P has now written a memoir of this fellow's short tenure: How Green was My Valet.



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#68528 05/05/02 01:17 AM
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"fill-AYs" was a ridiculously pretentious

As long as we're discussing restaurant pronunciations, pretentious and otherwise, may I ask for another poll: How do you-all pronounce FLAN (the fruit/custard tart)? We've always pronounced it with the same *a as in *cat. A server in a restaurant once asked if we'd like the *flahn, prompting my husband to ask if the flahn was baked in a flahn pahn. Anyway, I'm very curious as to which is more common, and whether we're saying it wrong. (I know I could LIU, but I'm more interested in how it's said in different places.) Thanks!


#68529 05/05/02 01:28 AM
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it looks so far as though the poll is heavily in favor of "fil-lay" over "fil-let".

No, no, no! The poll is heavily in favour of "vall-ay" (or even "val-lay") over "vall-et".

"Fill-ay v fill-it" is a totally separate red herring / kettle of fish (so to speak!)

I am British.

I say "vall-ay"
I say "fill-it"
I say "fill-ay mignon", but in this case I (think I) spell it 'filet'. So as far as I'm concerned it's a separate word, although cognate.

(How am I doing at confusing this thread? )




#68530 05/05/02 01:33 AM
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the flahn was baked in a flahn pahn

ROFL!! that is *classic!!!

except perhaps in cases of obvious affectation, here in CA i've only heard it to rhyme with can, not cannes.

*well acksherly i pretty much pronounce 'cannes' to sound like can, too, but it's about 50/50 between can and cahn, i guess. what say you guys?


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#68532 05/05/02 11:02 AM
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Australian pronouciation:

val-ay
fill-et
Chevy
aluminIum!

alexis


#68533 05/05/02 01:05 PM
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Let's hear it for varlet parking.


#68534 05/05/02 06:55 PM
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Good one Bill


#68535 05/06/02 03:29 AM
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valet and ballet both pronounced with the final vowel being the name of the first letter of the alphabet.

fillet as fill it.

Bingley


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#68536 05/06/02 10:19 AM
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Bridget wrote:
I am British.

I say "vall-ay"
I say "fill-it"
I say "fill-ay mignon", but in this case I (think I) spell it 'filet'. So as far as I'm concerned it's a separate word, although cognate>>>>>

Unsurprisingly, as a Brit living in Sydney, Australia, I entirely concur.

What about "herbs"? I seem to remember a board where we discussed whether the h is aspirated or not. I assume that it comes down to the same USn/Can. v the rest divide??
jj


#68537 05/06/02 01:28 PM
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I assume that it comes down to the same USn/Can. v the rest divide??

Careful there, johnjohn! When was the last time you heard a USn saying "leff-tenant"? We don't pronounce everything like them just because they're big and sell us a lot of movies!

Herbs [charades-sounds-like-emoticon] "erbs". But it regains the "h" when I say "herbal".


#68538 05/06/02 01:30 PM
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As Bridget and wofa (sort of) said..."The poll is heavily in favour of "vall-ay" (or even "val-lay") over "vall-et"."

Are you there NicholasW? - your authoritative input is required please. What do upper class Brits say? What did they say early last century?

stales



#68539 05/06/02 06:43 PM
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fwiw dept. - OED and W3 both have 'val it' and 'val ay', with 'val it' listed first. looks like it is U vs. non-U.

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#68540 05/06/02 08:59 PM
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#68541 05/08/02 02:02 AM
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"The poll is heavily in favour of "vall-ay" (or even "val-lay") over "vall-et"."

At the risk of dragging old meat back to the table (since my servant’s suddenly condescended to open this thread for me!), I am going to stick my knife in as well.

I’m with Max, as corroborated by tsuwm, in that it’s a U/nonU divide, but I think there is also another important process going on which is often seen in language during a period of social upheaval – first, my own pronunciation.

Valet: pr val’it
(and conversely Dr Bill, would you ever hear of a car vallaying service? – certainly not on this side of the pond I think!)

Fillet: pr fill’it
(as already noted, a fish would never be described as other than fill’it’id)

(Linguistic background: raised in Kent, attended private boarding school for High School years, so exposed to definite U-phemisms in a conscious learning pattern)


As caramia notes, she’s “had the 'fillet' discussion with one of the board's antistoecon-inclined ayleurs before, and he insisted that calling them "fill-AYs" was a ridiculously pretentious nod to its french roots...” Indeed I do, and this process is known linguistically as hypercorrection – it is seen in earlier periods of English formation, particularly the influx (hah) of Latinate terms and spellings in the 17th century. In this particular kind of example it’s in charming contrast to the normal American pattern of reducing the language to simpler forms (to produce a closer congruence between the spoken and the written modes, as per the nostrum of dear old Webster). It undoubtedly stems from a population first encountering a new term as a direct loan word in say a restaurant (the French is, as Bridget observed, “a separate word, although cognate” and clearly is “fill’ay meen’yong”). This socially mobile population then applies this knowledge and uses a grand sounding term to a cut of meat when that luxurious cut becomes more widely available, in a form of socially-motivated imitation. The term was otherwise Anglicised long ago into fill’it, and a directly analogous process has occurred with valet. Sure, it was a French loan word originally, but just try applying French pronunciation to the noun form and you will immediately feel why it was Anglicised ages ago: valet’ing the car demands the enunciation of the t sound that would othwise seem awkward and ugly as observed to Bill above.

It’s also worth noting the characteristic slide from the original vowel ‘eh’ before the t, into a more relaxed mouth-position ‘ih’, which ends up becoming almost a schwa: this is the assimilation of the loan word into the vocalization range of the mother tongue. For a characteristic pointer to this difference between native French and English patterns try this example: say a simple English phrase or word, such as ‘superb’, then repeat it trying to allow your mouth to keep almost closed. The chances are you may sound like you come from Birmingham, but it is easy enough to sound it out still. Now repeat with a French word or phrase (in our example ‘superbe’ would be good) – the chances are that you can identify your mouth needing to be stretched over a wider range of movements to achieve a reasonable French vocalization.



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#68543 05/08/02 07:38 AM
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I'm Northern British with hints of furrin travel:
I think this is 95% YART but heregoes:

vallay (but a car is valetted)
fillet (I never could never bring myself to order a fish thingy in McDonalds as I'm sure that they want me to say "filley of fish" which sounds to me like a young female horse)
markwis, a marquee is a big tent
herb - as Eddie Izzard said "pronounced with an "h" at the the beginning because there is an "h" at the beginning"

Didn't someone (maybe Rubrick?) have the view that words that were anglicised more than a hundred year's ago (like fillet) generally stayed the same in British English. Words that were adopted more recently tended not to be anglicised. I was wondering if we'd always kept expressions such as fau paux and deja voux in their native language.

By the way Mav, I'm definitely non-U
I have been heard to say "serviette" rather than "napkin"
Four-head - not forrid
Hankerchief not hankerchiff

Here's a quote from an article by William Livingstone for those who missed previous U-NonU discussions:

Professor Ross labeled certain pronunciations as U (for upper class) or Non-U (for not upper class). For example, U-speakers pronounce the word "forehead" to rhyme with "torrid." Only the Non-U would pronounce it as "four-head." Similarly in U-speech the last syllable of the word "handkerchief" is pronounced to rhyme with "stiff," and pronouncing it to rhyme with "beef" would reveal the speaker’s lowly Non-U origins.

Certain vocabulary choices also served as class markers at mid-century in England. Upper-class speakers called a dinner napkin a "napkin," but insecure lower or middle-class speakers who wished to move up a rung or two on the social ladder might choose a fancier word and call it a "serviette."

Although I’ve never heard an American utter the word "serviette," the same kind of linguistic social climbing exists in the United States. It was described (and condemned) by Paul Fussell in his book Class (1983), subtitled "A Guide Through the American Status System." Fussell wrote of the fondness of middle-class Americans for euphemisms and for polysyllabic words that "assist social yearnings toward pomposity." They say "gratuity" instead of "tip" and "pass away" instead of "die." In the speech of such people "selling" becomes "retailing," which then becomes "merchandising." They expect extra social credit for saying "utilize" instead of "use," for "medication" instead of "medicine," for "purchase" instead of "buy," and especially for saying "individuals" instead of "people."


http://www.texaco.com/support/opera/docs/speak0400.html

Aside: On the subject of cultural differences, rather bigger than herb and 'erb here's an interesting article that I found for Dr Bill, while searching for U and non U. It is a subject that I only learnt about recently while playing a game of Trivial Pursuit. The question was "what proportion of North Americans were circumcised in 1998?". We guessed at 5% of males (or whatever the proportion of those religions for which it is prefered and were more than astounded that the result was 80% (especially since 52% would have been female, I assume that the editors (where are they?) missed this small fact).http://www.cirp.org/library/general/morgan/


#68544 05/08/02 11:22 AM
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I have been heard to say "serviette" rather than "napkin"

I was taught to say "serviette" and only learned "napkin" in high school from some girls who were originally from Alberta, which is considered by many to be the most Americanized province in Canada. I associate "napkin" with US English so I'm trying to switch back to "serviette" again on a regular basis. (Just my own way of establishing personal cultural sovereignty. LEFFtenant, serviette, pop, brown bread, homo milk, loonie, toonie, housecoat!!!!!!!!!)


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I'm with Bean most of the way, but I always call it whole wheat bread (isn't that what it says on the bag?). But the waitress always takes it down as brown bread.


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Wow! This old New England-born hick suddenly finds that he's upper-clahss, judging from Jo's quote from Livingstone (the first paragraph, that is). Funny, but I've suspected my Canadian cousins of pretension when I hear them offer a serviette while we are seated on their davenport.


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curious-- i use both whole wheat and brown bread..

Whole wheat is store/bakery bread. brown bread is home made-- and for me, most often a quick bread--whole grain (wheat and oats) irish soda bread.

but every once in a while, i will buy a can of New England style brown bread-- which is a steamed bread. at home, you put the batter into a can, cover it, and put the can(a coffee can is about the right size) in steam to cook. the bread is moist, and dark (almost like a plum pudding--but not quite)
commercially, its sold in cans..(but smaller cans) and you reheat it, in the can, (steam it again!) and then uncan and slice.

NE brown bread is whole wheat, corn(maize) and molasses bread. it often has raisins, too, and some spices, (ginger) but it's not sweet, or cake like.


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To an "average" Canadian (not meaning any slight to any who disagree), "brown" bread is what USns probably call "whole wheat" bread. (Yes, that's what it says on the bag, but my mom always calls it brown.) Nothing special, not in a can, home made quick bread, just whole wheat bread, whether store bought or not. It is the word used when taking an order in a restaurant: "Do you want that on white or brown bread?"

Now, another oddity: I've noticed we usually spell "mom" the USn way, but you don't usually hear it pronounced that way. I say "mum".


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NE brown bread, the kind of troy describes, was a tradition chez nous, usually the home-made variety. Served only at Saturday night supper (never called dinner) along with home-baked beans and cole slaw. Oooh! It's making me hungry.


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i think we did dinner vs. supper.so this might be a yart.. so what!

dinner is the main meal of the day.. in the country, it is often the midday meal, but for city workers, it is often the evening or last meal.

supper is the evening meal (and lunch is midday meal)

so you can have your dinner at lunch or at supper..


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lunch is midday meal)

Oh yeah? When I was at boarding school*, lunch was a bedtime snack. How's THAT for confusing?

*run by Catholic nuns of German heritage


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Valet: pr val’it (and conversely Dr Bill, would you ever hear of a car vallaying service? – certainly not on this side of the pond I think!)

Fillet: pr fill’it (as already noted, a fish would never be described as other than fill’it’id)


I disagree on all counts.

I say val-lay, and it's a val-lay service, no -ing about it.
I say fil-lay, and a fish upon whom said operation has been carried out has been fil-lay'd. But I'd be in a bit of a fix if I had to actually spell that last one, in the formal writing-stuff-down-on-paper sense.

I'm from New England, but live in California, and I have even pronounced it this way when I've been in other countries, so this pronunciation must apply there too.


#68553 05/08/02 06:53 PM
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I'm with Bingley, with one addition.

In picture framing, there is a thin ornamental strip that is often placed on the inside edge of matting or the frame itself called a fillet. Fill + et. However, I may be the only one who thinks "et" when I pronounce "et".


#68554 05/08/02 11:59 PM
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That's the word!!



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#68555 05/09/02 01:36 AM
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I say "mum"
That's the word!!

Aw-ww, Ted, ya done gone and TOLD everybody!




#68556 05/09/02 10:36 AM
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so you can have your dinner at lunch or at supper..
__________________________________________

you can confuse this one still further as in some parts of the UK (mostly northern) your supper/dinner would be referred to as 'tea'.

When I was at prep school (under 13) this was taken a step further because you had 'low tea' (afternoon tea) and 'high tea' (evening meal).




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Alrighty then.......so why is "ballet" universally "bal-ay"?

It's looking to me that Rafferty's Rules apply to this whole question.....

In Oz we eat "fillay minyon" in flash restaurants, but we "fil-et" the fish we catch. The few of us that are inclined to do so attend the "bal-ay". A batman in private service is known as a "val-ay" - just like the guy from the "val-aying" company that cleans your car.

Seems that only resident Poms and their near neighbours use "val-et" for the latter.

stales


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I was surprised the first time I heard someone pronounce ballet with the emphasis on the first syllable instead of the second (and she was a ballet dancer!). My ear has since learned to accept either pronunciation.


#68559 05/09/02 01:32 PM
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I have to listen very carefully when Brits say "ballet." It can easily be mistaken for "belly" to my ear, and more than once I've been startled to learn about a "bellydancer" doing Swan Lake.


#68560 05/09/02 03:12 PM
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How do you-all pronounce FLAN (the fruit/custard tart)?

Well here in SA we would say "flan" for the fruity dessert. I might say "flahn" to refer to the Spanish dessert (what most English speakers call creme caramel) but even that is bordering on the pretentious. Maybe your waitron (cringe) had heard someone speak of the latter and assumed that it was the sophisticated pronunciation of the former.

It is my experience that people waiting tables (especially in SA where it is not seen as a real job) are pathetically clueless about food and certainly not up to the challenges of the words on their menus.


#68561 05/09/02 03:50 PM
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Perhaps we could hear from more non-USns?

I can't talk for the whole of South Africa but I certainly say "fillet". I would certainly never dream of saying "the fish should be fill-ay-ed before cooking" or "fill-ay-s of plaice".

But I am by no means in the majority. Waiters and I are engaged in a battle over this with neither side prepared to yield. The waiter will inform me that the special is "fill-ay in a pepper sauce" and I will obstinately and pointedly refer to the "fillet" even though I have no intention of ordering it.

In the SA context I think "fill-ay" is a case of misguided pretentiousness which actually exposes the speaker's lack of knowledge. Remembering that a large proportion of our population do not speak English (or the local variant!) as a first language and that there is a certain cachet (yes, I do say "cash-ay") to being fluent in it, it is understandable that some people get seduced into what sounds like the posh way of saying something. Especially when they hear it on all the imported TV shows.

And, I also believe that one says "sorbet" and not "sorb-ay".

As you can imagine, when I leave a restaurant most waiters believe that I live up to my AWAD username. As, no doubt, will the vast majority of AWADtalkers!


#68562 05/09/02 07:49 PM
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...a case of misguided pretentiousness

As opposed to the _______ pretensiousness?




#68563 05/09/02 07:57 PM
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and more than once I've been startled to learn about a "bellydancer" doing Swan Lake.

It's great when they do it well. The control they have over their stomach muscles is tremendous. I saw one dancer, Nerina Farouk el Chaicoph Sheikh, do the entire dance of the cygnets by herself and that included playing the clarinet with her belly-button and the bassoon with her cleavage! You know, pom-pom, pom-pom, pom-pom ...

Mind-blowing, truly mind-blowing.



The idiot also known as Capfka ...
#68564 05/09/02 08:10 PM
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I was always impressed by her use of the slide trombone. (What kind of a bone was that?)


Which reminds me of the two rubes who were watching a Sousa symphony and noticed the trombonist. One turned to the other and said, "It's gotta be a trick. He ain't really swallowin' that."



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#68565 05/09/02 08:56 PM
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Well here in SA we would say "flan" for the fruity dessert. I might say "flahn" to refer to the Spanish dessert

The right way to say the name of the custard desert is "flahn" - I rarely hear it pronounced any other way, and it sounds goofy to me to say it with the flatter "a" sound - but I spend a lot of my time speaking and working in Spanish, where you just couldn't say it "flan" - so maybe my ear just automatically hears it that way - or maybe I need to add another hyphen+clause to this sentence - or maybe not.

But what is the fruity dessert of the same name? Never done heard talk of sich a t'ing.


#68566 05/10/02 12:01 PM
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> there is a certain cachet (yes, I do say "cash-ay")

Delicious humour P!!

R


#68567 05/10/02 04:09 PM
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I am British. I say val-et.
Be warned however, accents across Britain vary {red}enormously{red}, especially across the north south divide. As a rule, there is no standard pronounciation


#68568 05/10/02 07:02 PM
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Welcome! if you check the FAQ (frequently ask questions) you can learn how to do real red-- mostly its just by use of square[ brackets ] -- but tell me are you dody's kin or dody- skin?
if the former, who is the dody, if the later what's a dody?



#68569 05/11/02 12:23 PM
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Greetings Dodyskin - and thanks for the input.

Did you have a relative that had a big blue Mercedes that didn't quite make it through an underpass a few years ago? My commiserations if so.

stales


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>there is no standard pronounciation

nor, it would appear, is there a standard spelling.

(trivially speaking, of course ;)

#68571 05/11/02 05:10 PM
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Can we do a "Pointless Poll" on this please?
Let me know where you are and what you say, vall-ett or vall-ay.


As long as a century ago, vall-ay was the pronunciation in the USA (or at least in the eastern USA). It appears in a poem of that time, and the pronunciation is necessary to the rhyme scheme.

Aside: the poem is humorous, punny TEd, you'll love it, and well worth the reading -- but unfortunately too long to post here and unavailable by link. I'll transcibe it elsewhere, and then provide a link.



#68572 06/15/02 01:31 PM
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wofa said: Well, it looks so far as though the poll is heavily in favor of "fil-lay" over "fil-let". BUT it also looks as if the poll is all US, has but limited representation from "British-English" speakers ... Perhaps we could hear from more non-USns?

In searching for a quotation on another matter, I stumbled across something possibly relevant here. So forgive me for bringing up a somewhat stale thread.

Cranch's traslation of the Aeneid uses the word "fillet" and clearly is pronouncing it fill-it, to fit the iambic pentameter:

..................................and Discord wild
Her viper-locks with bloody fillets bound.

#68573 06/15/02 02:15 PM
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sorry, quote of a quote, and i don't know who originally said, >there is no standard pronounciation

my american M-W10th says the general rule in US is, as piece of food or flesh(a, a fillet of fish, chicken), it usually fill-ay, but when use as noun for bookbinding, architecture, or as band to hold ones hair in place, or as a vt, to debone meat or fish, it is fill et.

while the poll here hasn't been 100% in agreement, it is in close agreement. i fill et a fish, to have fish fill ays, and to hold my hair out of the way during food preperation, i hold it back with a fill et.
(actually, i have never used the word fillet to describe a hair band, or ribbons woven into braids, but i knew the word, and would have read it aloud as fill et.


#68574 06/15/02 10:35 PM
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Wait! you're going too fast! Can we go back a bit please?

I don't think I've ever heard anyone say 'sorb-et' - I've only ever heard 'sorb-ay', here in Aus... what do other people say?


#68575 06/15/02 10:44 PM
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#68576 06/15/02 11:01 PM
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This is something I've been dancing around for years, never sure. A LIU shows that there are two separate words, sherbet and sorbet, the former having the variant sherbert. Each traces back to the turkish word sherbet.

Says bartleby at http://www.bartleby.com/61/75/S0337500.html:
sherbet NOUN: 1. also sher·bert ... A frozen dessert [etc.]
... Sherbet came into English from Ottoman Turkish sherbet or Persian sharbat, ... Because the original Middle Eastern drink contained fruit and was often cooled with snow, sherbet was applied to a frozen dessert (first recorded in 1891). It is distinguished slightly from sorbet, which can also mean "a fruit-flavored ice served between courses of a meal." Sorbet ... goes back through French (sorbet) and then Italian (sorbetto) to the same Turkish sherbet that gave us sherbet.


PS: I'm hungry. Durn these food-discussions.

#68577 06/16/02 12:04 AM
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"Shut up, shut up, I am working Cape Race."
- The Titanic, cutting off an ice warning the Californian was trying to send

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#68578 06/16/02 12:17 AM
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point of information
the person know as Keiva, who recently posted on this thread, was banned, for flaming. he forced his way back into this forum by implied threats to Anu Garg, the founder of AWAD. this same person has also been know, for certain, to post under the names AphonicRants and KeivaCarpal.


#68579 06/16/02 01:05 AM
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point of information:
The persons posting as of-troy and snoot have in the last several hours interrupted several threads with points which, however interesting, have nothing to to with the matters being discussed. They are interfering with ordinary discussion.

Of-troy's interruptions often return to a single theme. However, she does not seem to wish a coherent discussion thereof (she has not accepted milum's invitation); instead she simply interjects the same sour note to interrupt ongoing discussions.


#68580 06/16/02 01:08 AM
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the person know as Keiva, who recently posted on this thread, was banned, for flaming. he forced his way back into this forum by implied threats to Anu Garg, the founder of AWAD. this same person has also been know, for certain, to post under the names AphonicRants and KeivaCarpal.


#68581 06/16/02 01:25 AM
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Of-troy, your last post proves what I said in my previous one. You won't let anyone talk about anything else, will you? You're hogging the discussion, hijacking thread after thread.

#68582 06/16/02 01:28 AM
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Keiva, go away. You are not welcome here.


#68583 06/16/02 02:22 AM
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I know that sherbert (has anyone seen Austin Powers II? "here's your sherrrrrrrrrberrrrrrrrrt") is a dessert, but my preferred sherbert is a powder which fizzes in the mouth... or the lollies known as Sherbies... it's interesting, this progression of the word. There must at some stage have been some connection between the two, unless it was a spontaneous transferal of name...


#68584 06/16/02 02:27 AM
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Let's not forget that sweet treat called "Italian Ice" in these parts. It's a consistency that is harder than sherbet, but not as hard as a "freezie pop" which itself is nothing more than colored and flavored sugar water.

I'm hungry!


#68585 06/16/02 01:13 PM
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Go away, Keiva. You are not wanted here.

You raped my identity with your faux handle 'AphonicRants.'


#68586 06/16/02 01:30 PM
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Dear Angel: your "Italian ices" reminded me of "spumoni" which does have some cream
in it,; and is sort of halfway between sherbert and ice cream. Delicious.


#68587 06/16/02 02:32 PM
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Go away, Keiva. You are not wanted here.

You raped my identity with your faux handle 'AphonicRants.'

is "ewhine" proud of you?


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see http://wordsmith.org/board/showthreaded.pl?Cat=&Board=words&Number=73305
There you go again, ASp, repeating verbatim your same old song in six separate threads. If you can't have your way, you'll interrupt to poison any other discussion on this board. Spamming.


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The person known as Keiva, who recently posted on this thread, was banned for flaming. He forced his way back into this forum by implied legal threats to Anu Garg, the founder of AWAD. This same person has also been known to post under the names AphonicRants, KeivaCarpal.


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Telling the Truth is not a Flame. The Truth is not Spam
Go away Keiva. You are not wanted here


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Keiva: go away. You are not welcome here.


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