GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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20:52 May 1, 2001 |
French to English translations [PRO] Science - Cooking / Culinary | |||||||
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| Selected response from: Fuad Yahya | ||||||
Grading comment
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Summary of answers provided | ||||
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4 | Reims pink 'sponges' |
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na | "biscuits de Reims rose" or "biscuits rose" |
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"biscuits de Reims rose" or "biscuits rose" Explanation: The term is usually kept as is, mostly to retain its French "flavor." I found a reference where the term is anglicised simply by being shortened. Look at this citation: http://www.mscoffee.com/Merchant2/merchant.mv?Screen=CTGY&St... "Many of the products we have selected for your enjoyment, have been featured in magazine articles as well as on television. The latest being the Biscuits Fossier - Biscuits Rose (The Pink Champagne Biscuit from Reims, the Capitol of the Champagne Region, in France.) seen on the television program Food Network." Fuad See citation above |
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Grading comment
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Reims pink 'sponges' Explanation: Just a point, long after the event, that these are not exactly what we would traditionally call 'biscuits' in EN — they are closer to the type known as a 'boudoir biscuit', AKA 'sponge finger' — they have a crispy exterior, but are soft in the middle. |
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