Menu translation help

A new forum dedicated to Kernewek - the Cornish language, Cornish culture and the history of the Duchy of Cornwall
Post Reply
Tennven
Posts: 106
Joined: Wed Jun 02, 2010 2:58 pm

Menu translation help

Post by Tennven » Sun Jul 31, 2011 3:33 pm

Hi guys, apologies for not being to active as of late... you may remember me posting for ideas for a Cornish themed wedding... (Which generated oh so many responses :cry: ) however, I digress. I've had a go at translating the menu, and I've hit some words I can't find or think of alternatives.

Some are foreign, and I'm happy to leave as foreign but I thought I'd check with you guys.
Here's the list... and some ideas

Canapes or appetizers, etc...,
mayonnaise,
a dip,
tapenade,
sun dried (tomatoes),
capsicum (peppers),
Caramelise(d) (as in onions),
Balsamic,
individual (tarts),
rocket,
dressing,
balsamic,
loin (of pork),
casserole, would stew be the alternative ~ Bros
wedges (potato), Genn?
Cornish farings,
syrup, Molas perhaps?
Meringue,
servery.

Also how would you translate
Organic Fair-trade teas and filter coffee served from the servery?

I think that's it, any help most welcome!

Tennven
Posts: 106
Joined: Wed Jun 02, 2010 2:58 pm

Re: Menu translation help

Post by Tennven » Sun Jul 31, 2011 3:55 pm

Oh and Chilli and Salsa!

pietercharles
Posts: 1182
Joined: Tue Jun 05, 2007 11:51 am

Re: Menu translation help

Post by pietercharles » Sun Jul 31, 2011 6:59 pm

sordyellow-ewl, po didhenyow-ganow
mahonek
troghyans
past provensal, po tapenad
howlsyghys
kapsikum (puberyow)
karamelys
balsamek, po eliek
(tartennow) diblans
rokket, po fusennles
sows
balsamek, po eliek
klun (a gig mogh)
bros
gennow (avalow-dor)
ferennow kernewek
molas, sugen sugra, syrop
merang
servva
koffi sidhlys ha te kenwerth-ewn organek servys dhiworth an servva
chyli
salsa, po sows meksikanek

Tennven
Posts: 106
Joined: Wed Jun 02, 2010 2:58 pm

Re: Menu translation help

Post by Tennven » Sun Jul 31, 2011 8:46 pm

Meur ras, Pieter. I had hoped you'd reply... interesting to see some of the words I had thought of in your list...

Eliek for balsamic especially, I love Fusenles very apt.

Tennven
Posts: 106
Joined: Wed Jun 02, 2010 2:58 pm

Re: Menu translation help

Post by Tennven » Tue Aug 02, 2011 6:00 pm

Loin... Clun as far as I can distinguish is the thighs,( or possibly rump?) with Pe(d)nclun the hip...
Unless Clun is now used as Loin in the lower back cut off meat sense?

pietercharles
Posts: 1182
Joined: Tue Jun 05, 2007 11:51 am

Re: Menu translation help

Post by pietercharles » Tue Aug 02, 2011 8:00 pm

Ragov vy 'thighs' yw 'diwvordhos', ha 'klun' yw 'hip', po 'loin' mars yw mater a gig. My a woer bos 'penn-klun' y'n gerlyver ynwedh, mes yn gwiryonedh ny wonn an dyffrans ynter 'klun' ha 'penn-klun'. Ha nyns ov sur my dhe wodhvos an dyffrans ynter 'hip' ha 'loin' yn Sowsnek!

Osta kiger?

Tennven
Posts: 106
Joined: Wed Jun 02, 2010 2:58 pm

Re: Menu translation help

Post by Tennven » Tue Aug 02, 2011 8:22 pm

Nag ov! But I think I've worked it out... looking at plenty of pictures of meat cuts, and dictionary references...

Loin is the whole mid section, from upper thighs to navel... mainly the sides. The confusion with genitalia seems to come from the fact that they're in the portion classed as the loin...

I guess Clun would then fit... meur ras.

Post Reply

Who is online

Users browsing this forum: No registered users and 2 guests