本帖最后由 choi 于 4-14-2018 12:28 编辑
(b) "Lynne Murphy is an American-born professor of linguistics at the University of Sussex on Britain's south coast."
University of Sussex
https://en.wikipedia.org/wiki/University_of_Sussex
(1958- ; public; in Falmer, Sussex)
(c) "Americans call bacon 'ham' and ham 'bacon,' the mere thought of which is enough to make the more chauvinistic sort of Brit turn the color [ed or pinkish] of those foodstuffs"
https://www.thepauperedchef.com/ ... per-british-rashers
(i) First and foremost, ham is the same everywhere is in the world.
On the etymology of ham
https://en.wikipedia.org/wiki/Ham
("The modern word "ham" is derived from the Old English ham or hom meaning the hollow or bend of the knee, from a Germanic base where it meant 'crooked.' It began to refer to the cut of pork derived from the hind leg of a pig around the 15th century [Online Etymology Diictionary says '1630s']")
(ii) Bacon is different in Canada, US and UK.
(A) What's the Difference Between Canadian Bacon (or Irish, or English) and American? New York City: The Kitchn, March 2012 (a photo of Canadian bacon)
https://www.thekitchn.com/whats- ... intelligence-166956
("Canadian bacon is more like ham [like hum but is NOT ham, which is from thigh] than the streaky cured and smoked strips of bacon that most of us [Americans] are used to. American bacon comes from the fatty belly of the pig while Canadian bacon is typically cut from the loin")
Delve deeper, and Canadian bacon is not exactly the same as British baco,. See the next FOUR (B to E).
(B) Russell Warnick, Three Little Pigs. Endless Simmer, Nov 10, 2010 (photo)
http://www.endlesssimmer.com/2010/11/09/three-little-pigs/
Quote:
"From clockwise left [in the photo below], we have Canadian, standard American and English bacon, cooked in a little oil in a non-stick frying pan. Here's a quick lesson.
"Canadian Bacon as we know it is usually meat cut from the back of the boneless loin, often lean with little fat and pre-cooked when store-bought.
"Standard American Bacon * * * [is] the combination of meat and fat from the belly of the pig
"English Bacon is cut from the loin back of the pig, similar to that of Canadian but with the added fat surrounding the meat.
* Russell W Warnick now has his own website: DistrictBrit; A food blog of English extraction.
http://www.districtbrit.com/about/
(undated: "I have lived and worked in Washington, DC for nearly fifteen years * * * I started out food blogging for Endless Simmer over 10 years ago")
That means he is originally from UK.
(C) Blake Royer, A Guide to Bacon Styles, and How to Make Proper British Rashers; Everyone loves bacon, but it's not always the same thing. the pauperchef, Apr 21, 2010.
https://www.thepauperedchef.com/ ... per-british-rashers
("the British have got bacon all backwards. * * * American bacon is invariably made from the belly of the pig, which is not actually its stomach [I do not know whether he means the stomach as anatomy, or stomach as belly] but the fat-streaked padding on the side of the animal. * * * Canadian bacon * * * is made not from the belly, but from the loin of the pig")
(D) A Guide To English Back Bacon. The English Breakfast Society, undated
https://englishbreakfastsociety.com/back-bacon.html
("The streaky bacon that the Americans love is pork 'belly' cut * * * In Canada they do things slightly more to our British tastes. They typically make their bacon from the loin of the pig * * * British back bacon is a combination of both pork belly and pork loin in one cut, the rounded lean bit on a rasher (slice) of back bacon is the pork loin and the fatty streaky bit attached to it is the pork belly. [photo of three for comparison]")
(E) Search images.google.com with (bacon uk) -- no quotation marks -- and you will see English bacon, raw and cooked.
Brits (in UK) do not say American bacon; instead they say "streaky bacon."
(iii)
(A) Take notice that in (ii)(B) and (C), the source (in terms of anatomical part) of Canadian bacon is pork loin.
(B) Most in the Web says its source is pork loin; few says (pork) tenderloin.
(C) Wholesale Cuts Of Pork. Michigan: DeVries Meats Inc, undated
www.devriesmeatsinc.com/cutsofpork.html
You see belly and loin. In the table below the illustration, loin includes tenderloin and many others.
(D) tenderloin
* pork tenderloin
https://en.wikipedia.org/wiki/Pork_tenderloin
(As with all quadrupeds, the tenderloin refers to the psoas major muscle; illustration)
* Describing pork tenderloin: "it's so small, usually weighing just about 1 pound" on each side of the pig (each of which has two). From the Web. (The small amount may not be enough to be source of commercial Canadian bacon, so I believe pork loin, not tenderloin, the the source.)
(iv) bacon (n): "cured meat from the back or sides of a pig"
https://en.oxforddictionaries.com/definition/bacon
This is British English.
(v) During their breakfast, Brits eat (English or Canadian) bacon thickly sliced (like ham in US, but in contrast to American bacon which is thinly sliced). By the way, English bacon is not smoked, as American bacon is (smoked).
(vi) Thus you can imagine the exasperation of a Brit in America. See
British v's American Bacon. Bacon, Aug 28, 20007https://www.flickr.com/groups/32 ... /72157601728526779/
https://www.flickr.com/groups/32 ... /72157601728526779/
(citizenswaine: "I'm a Brit in America and am mighty dismayed over the quality of the bacon over here. I KNOW American pigs have the same anatomy as British pigs, so just what do the Americans do with the best bit of the bacon? Yes that round meaty bit. * * * [in a follow-up posting] I just spoke with my Canadian office mate [in US, because citizenswaine was then in US], and she says their bacon is like American bacon (our streaky stuff). I'm so confused. And she calls 'Canadian Bacon' sold in America 'HAM' ") |
发表于 4-14-2018 12:17:47
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