1999_ata annual conf proceedings_food other than fruits and vegetables_moskowitz

8/13/2019 1999_ATA Annual Conf Proceedings_Food Other Than Fruits and Vegetables_Moskowitz

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(From Topics in Spanish lexical dialectology: food and drink.Proceedings of the 40th AnnualConference of the American Translators Association, St. Louis, Missouri, U.S.A., November 3-6, 1999. Ann G. Macfarlane, comp. American Translators Association, 1999. 275-308.)

TOPICS IN SPANISH LEXICAL DIALECTOLOGY: FOOD AND DRINK

Andre Moskowitz

Keywords:Food, Beverages, Spanish, Regionalisms, Terminology, Dialectology, Lexicography,

Sociolinguistics.

Abstract:This paper presents information on regional Spanish-language terminology that relates

to food, beverages and matters related to food and beverages.

0 INTRODUCTION

There are many foods, beverages, and related phenomena that have different names in different

regions of the Spanish-speaking world. For example, Mexicans tend to use one word to refer to a

drinking straw whereas Colombians have a different name for it. In cases where regionalvariation in terminology has been observed, this paper addresses a very basic question: Inpeoples everyday speech, who says what where? The emphasis is not on regional dishes (platostpicos), but on foods that are common in many countries. The regional names for many fruits

and vegetables1, and for some household objects

2that relate to food have been presented by the

author in previous works and will not be discussed here. The word item will be used to refer tothe food, beverage or other phenomenon that is addressed in each of the papers twenty sections.

The material is catalogued under four general headings (meat & animals, desserts & sweets,miscellaneous foods & beverages, and things related to foods & beverages), and the title of each

section is the items common name(s) or designation(s) in United States English, or several of

the Spanish-language names, if no U.S. English equivalent exists (e.g. atado de dulce / panela /ra(s)padura).

A) Meat & Animals: 1) hotdog, 2) pig, 3) bacon, 4) turkey.B) Desserts & Sweets: 1) atado de dulce / panela / ra(s)padura, 2) cake, 3) (ice cream) cone, 4)

lollipop.

C) Miscellaneous Foods & Beverages: 1) butter, 2) peanut, 3) popcorn, 4) soda / pop, 5)

co(n)coln / concn / pega(o) / raspa(o), 6) chatino / patacn / tostn.


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D) Things Related to Foods & Beverages: 1) (drinking) straw, 2) tooth pick, 3) tray, 4) cantina /fiambrera / porta(comidas) / (porta)vianda(s)(type of device), 5) hangover, 6) lagniappe.

Each section is divided into three subsections:

1) Terms by Country

2) Details

3) Real Academia Regional Review

0.1 Terms by Country

These subsections consist of lexico-geographic tables in which the terms used in the Spanish-

speaking regions of peninsular Spain and the nineteen Spanish-speaking countries of the Western

Hemisphere are presented. Unfortunately, due to a lack of access to participants from these areas,

almost no information was obtained on usage in the Canary Islands, Equatorial Guinea or otherSpanish-speaking regions outside of Europe and Latin America. Since the countries are arranged

in a geographical order, they often highlight lexico-geographic blocs, or groups of countriesthat are in geographic proximity and also share the same lexical usage for a given item.

The information was gathered by the author from two hundred native speakers of Spanish, ten

from each country, by one of the following methods: 1) through observation in the countries

themselves; 2) by showing informants the item, or a picture of the item, or by giving them adescription of the item and asking them to give the term most commonly used in their region for

it; and 3) by asking informants who are highly proficient in English to give the equivalents of

English language terms that are used in their native regions.

Following each Spanish-language term, a percentage is given indicating the proportion of the

informants who used a particular term or gave it as their response to a question. Thus, in the firsttable, hotdog,

MEXICO hotdog (80%), perro caliente (30%).

is to be interpreted as, Of the ten Mexicans who were observed referring to a hotdog or wereasked to give the term they used for this item, eight gave or used the term hotdogand three the

term perro caliente (one person said both terms were used). In many cases, the peopleinterviewed indicated that more than one term was commonly used in their homeland and,therefore, the percentages for the terms frequently total more than 100%.

An effort was made to ensure that the informants from each country were from different regionsand were of different ages, genders, and socioeconomic classes, but how representative they are

of their entire nation is a question that can only be determined by research that tests much largernumbers of people. However, the author is confident that further studies will show that the usage

indicated is typical for the region in question in the case of most of the terms that were given by80% or more of the participants.

In order to consolidate the information, the data for groups of countries is sometimes presentedin a single line with the use of categories such as Hispanic Central America (Panama, Costa


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Rica, Nicaragua, Honduras, El Salvador and Guatemala), Hispanic Antilles (Cuba, theDominican Republic and Puerto Rico), Southern Cone (Paraguay, Uruguay, Argentina and

Chile), andRest of Spanish America(all Spanish-speaking Latin American countries that are not

listed in the table with an individual country specification).

When informants used or offered several very similar variants, words or letters appear in

parentheses or separated by slashes. Thus, whereperr(it)o calienteappears, informants indicated

that bothperro calienteandperrito calienteare used.

It should be noted that in more formal situations some educated Spanish Americans try to avoid

using the terms that are most common in their own region__

such as hotdog, chancho, chompipe,queque, conoand chuchaqui

__because they perceive them as being regional, national, lower-class

(popular or populachero) or anglicisms, and opt to use terms that they believe sound more

international, proper, or pure Spanish (castizo), such as perro caliente, cerdo, pavo,torta/tarta/pastel, barquillo and resaca, respectively. Whether, for example, perro caliente canbe considered more castizo than hotdogfrom any logical standpoint is irrelevant, and whetherthe use of restaurantis considered a reprehensible gallicism or more elegant than restauranteis

a matter of cultural and linguistic taste. Although the preferences speakers exhibit may be the

result of local linguistic customs, the choice of words can also serve as a badge with which theyconsciously display their sociocultural identity.

0.2 Details

In these subsections more detailed information is provided on the usage of particular regions, and

of specific age and socioeconomic groups within regions. The issue of speech register (moreformal vs. less formal usage) is also addressed when applicable. In both the Details and theReal Academia Regional Review subsections, a number of questions are posed that relate topeoples attitudes toward the Spanish language, both regarding what is considered good vs.bad Spanish and also what is considered Spanish, albeit regional Spanish, vs. what is

considered foreign or other (Quechua, Guaran, English, etc.).

0.3 Real Academia Regional Review

These subsections present an evaluation of the 1992 edition of the Diccionario de la Lengua

Espaola(the Spanish Royal Academy Dictionary), henceforth referred to as theReal Academia.

Its coverage of the regional usages described in this article is evaluated using the following gradescale:

A Corresponding definition, correct regions. This grade is given when the Real Academiadefines the term as used in the section of this article and correctly indicates the countries

and/or regions in which the term is used in this sense.B Corresponding definition, incorrect regions. This grade is given when theReal Academia

defines the term as used in the section and specifies a region or regions but does notspecify them correctly. Its definition either fails to include regions in which the usage

occurs or includes regions where the usage does not occur. However, the grade of B is

raised to an A if theReal Academias definition is appropriate, Amr. (Amrica, that is,


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Spanish-speaking Latin America) is specified in the definition, and the term is used in tenor more (over 50%) of the Spanish-speaking Latin American countries.

C Corresponding definition, no regions specified. This grade is given when the Real

Academiadefines the term as used in the section but does not specify any countries or

regions in which the term is used in this sense. In essence, it fails to identify the usage asregional. However, the grade of C is raised to an A if the term is used in at least ten

Spanish-speaking countries (at least 50% of them).

D No corresponding definition. This grade is given when the Real Academia does notinclude in its definition of the term a sense that corresponds to the section.

F Term not in dictionary. This grade is given when the Real Academia does not list the

term at all.

In the case of compound terms, all components were tested and the grade assigned corresponds

to that of the component that has the most complete information. For example, maz pira(F)means that the term maz piradoes not appear in theReal Academiaunder mazor underpira.

The purpose of this evaluation is to expose gaps and inconsistencies in specific Real Academia

definitions in the hope that they will be modified in future editions to accurately describe usage

in the Spanish-speaking world from an international perspective. How receptive its editors willbe to the proposed changes remains to be seen. Although all dictionaries are by their very nature

prescriptive, the Real Academia continues to shift from having a primarily prescriptivist

philosophy, whereby it denies entry to those terms and usages which, for whatever reason, itfinds objectionable, to that of taking a global-descriptivist approach: describing usage as it really

is throughout the Spanish-speaking world. For example, this approach entails labeling common

usages that are regional, colloquial, slang or vulgar as such rather than omitting them entirely. In

recent decades, theReal Academiahas made considerable strides in this direction. However, it isunclear to what extent this institution is prepared to create a dictionary that presents a truly

international panorama of the Spanish language, albeit one viewed from the perspective of

Castilla.

The more progressive lexicographical practices exhibited in English- and Portuguese-language

dictionaries are unlikely to affect the Real Academias approach as long as all other generalSpanish-language dictionaries of widespread circulation continue to be largely based on the Real

Academia. If one or several publishing houses came out with dictionaries that seriously

challenged the Real Academias preeminent position as the definitive authoritative work on theSpanish language, the Spanish Royal Academy might decide to modify its approach. In time, itcould even become a bastion of linguistic pluralism.

However, mounting such a challenge will prove a difficult task for the countries of SpanishAmerica. First, because they are developing nations with all of the economic handicaps that such

status entails, and also because, in Spanish America, political independence from the mothercountry did not lead to cultural and linguistic independence to the same extent that it did in

Brazil and the United States. Even today, it is not clear to what extent most educated SpanishAmericans are proud of the fact that the Spanish they speak is quite different from that spoken in

Madrid, or that the language spoken in their country has evolved into its own national standard.


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A MEAT & ANIMALS

A1 HOTDOG

A1.1 Terms by Country (7 terms plus variants)

SPAIN perr(it)o caliente (90%), (salchicha de) frnkfurt (50%).

MEXICO hotdog (80%), perro caliente (30%).GUATEMALA hotdog (80%), perro caliente (30%).

EL SALVADOR hotdog (70%), perro caliente (40%).

HONDURAS hotdog (100%).NICARAGUA hotdog (100%), perro caliente (40%).

COSTA RICA perro caliente (70%), hotdog (40%).

PANAMA hotdog (100%), perro caliente (30%).

CUBA perro caliente (100%).DOMIN.REP. hotdog (70%), perro caliente (60%).

PUERTO RICO hotdog (80%), perro caliente (20%), frankfrter (20%).

VENEZUELA perro caliente (100%).COLOMBIA perro caliente (100%).ECUADOR hotdog (90%), perro caliente (30%).

PERU hotdog (100%).BOLIVIA hotdog (80%), perro caliente (50%).PARAGUAY pancho (100%), frankfrter (20%).

URUGUAY frankfrter (60%), pancho (40%).

ARGENTINA pancho (100%).CHILE hotdog (90%), vienesa (50%), completo (40%).

A1.2 Details

General: In many of the countries hotdog and perrocaliente (or perro caliente) compete, butwhat are peoples perceptions of the two terms? Which is considered to be more properor correct? Hotdog is often pronounced as if it were written jocdoc (stress on thesecond syllable).

Chile: Completogenerally refers to a hotdog with mayonnaise, tomato, saurkraut (called chucrut)

and avocado, but some speakers use the term in the general sense of hotdog.

Paraguay, Uruguay & Argentina:Pancho, according to some, derives frompan y chorizo; othersclaim it comes fromPancho, the nickname forFrancisco.

Perr(it)ocalienteorperr(it)o caliente? Should this term be written as one word or two? One way

to answer this question is to ask whether caliente is an adjective that agrees in numberwithperrowhen the term is in the plural. In other words, in spoken language, do people

say dos perros calientesor dos perrocalientes? If the former, then one can argue that theterm should be written as two words. If, on the other hand, the perrocomponent remains

in the singular, then it should be written as one word. In fact, there is evidence that inmany Spanish American countries the term is often written as one word, perhaps because

it is a calque of the English term hotdog.


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A1.3 Real Academia Regional Review

Completo(D),frnkfurt(F),frankfrter(F), hotdog(F),pancho(D),perritocaliente(F),

perrito caliente(C?), perrocaliente(F), perro caliente(C?), salchicha de frnkfurt(F), vienesa

(D).Perrito caliente is defined (under perrito) as fig. Panecillo caliente, generalmente

untado de tomate frito y mostaza, en el que se introduce una salchicha cocida. The definitionemphasizes the bun rather than the hotdog. Do Spanish speakers generally consider aperr(it)o calienteto be first and foremost the bun to which a hotdog is added, or primarily thehotdog which may or may not come with a bun? If the latter is in fact the case, then the thrustof the definition needs to be reversed.

A2 PIG

A2.1 Terms by Country (15 terms)

SPAIN cerdo (100%), puerco (80%), marrano (70%), cochino (60%), gorrino

(50%), guarro (50%), gocho (30%), cocho (10%).MEXICO puerco (100%), cerdo (70%), cochino (70%), marrano (50%).

GUATEMALA coche (100%), cerdo (60%), puerco (50%), marrano (40%).EL SALVADOR cuche (90%), chancho (80%), puerco (70%), tunco (70%), marrano (60%),

cerdo (40%), cochino (30%).

HONDURAS chancho (100%), cerdo (70%), curro (50%), marrano (50%), puerco

(50%), cochino (30%).NICARAGUA chancho (100%), cerdo (40%), puerco (20%).COSTA RICA chancho (100%), cerdo (70%), puerco (50%), cuche (40%), cochino

(40%), marrano (20%).PANAMA puerco (100%), cerdo (40%), chancho (30%), cochino (30%).CUBA cochino (90%), puerco (90%), cerdo (50%), marrano (40%), macho

(30%).

DOMIN.REP. puerco (100%), cerdo (60%), marrano (40%), chancho (20%).PUERTO RICO cerdo (100%), puerco (70%), cochino (40%), marrano (30%).

VENEZUELA cochino (100%), marrano (30%), puerco (30%), cerdo (20%).

COLOMBIA cerdo (70%), marrano (70%), puerco (60%), chancho (30%), cochino

(20%).ECUADOR chancho (100%), puerco (70%), cerdo (40%), cuchi (30%), marrano

(20%).

PERU chancho (100%), cerdo (50%), cuchi (30%), marrano (30%), puerco(30%).

BOLIVIA chancho (100%), cerdo (80%), cuchi (50%), puerco (30%).PARAGUAY cur (90%), chancho (90%), cerdo (30%).URUGUAY chancho (100%), cerdo (40%).ARGENTINA chancho (100%), cerdo (50%).

CHILE chancho (100%), cerdo (60%).


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A2.2 Details

General: Although the above terms can all refer to the same animal, they are not equivalent in so

far as they correspond to different speech registers. Cerdo is the most polite way of

referring to the animal in question and corresponds to the high register whereas puerco,chancho and many of the other more local terms are considered less polite words and

correspond to a lower register. Cerdo and puerco are used in the sense of the animal

almost everywhere, but in many countries there are regional terms that are morecommon, especially in everyday speech.

Spain: Are cocho, gocho, gorrn, gorrino and guarro used throughout Spain, or primarily in

certain regions? If the latter, which regions?Cuba:Machoappears to be used primarily in Oriente.

Ecuador, Peru & Bolivia: In Ecuador, cuchiappears to be used more in the Sierra (highlands),

especially by speakers of Quichua/Quechua. Is cuchiused in specific regions of Peru and

Bolivia as well?Paraguay: The Guaran term, pronounced as if written cur, is used by many Paraguayans even

when speaking Spanish.


Cerdo(A), coche (C), cochino(A), cocho(C), cuche(F), cuchi(F), cuch(C), cur(F),

curro(D), chancho (A), gocho (C), gorrino(C), guarro (C), macho (A), marrano (A), puerco(A), tunco(B).

Cebn is defined as 2. m. puerco and gorrnas cerdo, puerco, gorrino. Where arethese terms commonly used in this sense?

A3 BACON

A3.1 Terms by Country (4 terms plus variants)

SPAIN tocino (entreverado) (80%), panceta (70%), beicon (60%), bacn(30%).

EL SALVADOR tocino (90%), beicon (20%).

HONDURAS beicon (80%), tocino (80%).

NICARAGUA tocino (90%), beicon (20%).COSTA RICA tocineta (100%), tocino (40%).

PANAMA beicon (80%), tocino (70%).

CUBA tocino (70%), beicon (60%), tocineta (20%).DOMIN.REP. tocineta (90%), tocino (50%).

PUERTO RICO tocineta (100%), beicon (40%), tocino (30%).VENEZUELA tocineta (100%), tocino (40%).COLOMBIA tocineta (100%), tocino (40%).URUGUAY panceta (100%), tocino (60%).

ARGENTINA panceta (100%), tocino (50%).

REST OF SPANISH AMERICA tocino (100%).


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A3.2 Details

General: In countries where terms other than tocino were offered, some stated that tocino is

thicker and fattier (perhaps equivalent to salt pork, fat back or lard) than beicon,pancetaor tocineta.


Bacn(F), beicon (C),panceta(C), tocineta(F), tocino(A), tocino entreverado(C).

Beicon is defined as Panceta ahumada and panceta, in turn, is defined as Hoja detocino entreverada con magro. Tocino is defined as Panculo adiposo, muy desarrollado, deciertos mamferos, especialmente el cerdo. || 2. Lardo del tocino and tocino entreverado isdefined (under tocino) as El [tocino] que tiene algunas hebras de magro. These definitionssuggest that, at least in Spain, distinctions are made between beicon,panceta, tocinoand tocino

entreverado. Are any of these distinctions generally maintained in Spanish America?

A4 TURKEY

A4.1 Terms by Country (13 terms)

SPAIN pavo (100%).MEXICO guajolote (100%), pavo (70%), ccono (50%).

GUATEMALA chompipe (100%), pavo (50%), chumpe (30%), chunto (30%).

EL SALVADOR chumpipe (70%), pavo (70%), chumpe (60%), chompipe (50%),

huehuecho/gegecho (50%), guajolote (30%), jolote (30%).HONDURAS jolote (100%), pavo (80%), chumpe (50%), guajolote (50%),

chumpipe (40%), chumpo (40%).NICARAGUA chompipe (100%), pavo (50%).COSTA RICA chompipe (100%), pavo (40%).CUBA pavo (80%), guanajo (70%).

COLOMBIA pavo (100%), pisco (50%), chumbo (10%).ECUADOR pavo (100%), chumbo (10%).

REST OF SPANISH AMERICA pavo (100%).

A4.2 Details

General: Pavo is used everywhere to refer to some species of turkey, but in many Spanish

American countries regional terms are used that are more common than pavo, especiallywhen referring to the animal. In Spanish America some people use pavo to refer to

turkey, the food, and their regional term (chompipe, guajolote, etc.) to refer to turkey, theanimal. What are the most common species of turkey in each country?

Mexico, Guatemala, El Salvador & Honduras: These countries each have two or more regionalterms. What, if any, are the regional differences within these countries? In Mexico,

cconoappears to be characteristic of the northern part of the country.


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Colombia & Ecuador: The Colombian and Ecuadoran who gave chumbo were from thedepartment of Nario and the province of Carchi, respectively (extreme southern

Colombia and extreme northern Ecuador, respectively).

Gegechoor huehuecho: How should words that have the soundgua,georgi(or hua, hueor

hui) be written? Should it be based strictly on etymology? What about words that derivefrom indigenous languages? The use of the guand gforms is often considered inculto

(uneducated/low-class), but many words that begin with this sound such as

huehuecho/gegechoare inherently popular words so writing them with an huwill dolittle to make them standard and acceptable in polite conversation. In several HispanicCentral American countries huehuecho/gegecho refers to bocio (goiter) and, in ElSalvador, perhaps by analogy, it also refers to the fleshy protuberance that hangs from theturkeys neck.


Ccono(A), chompipe (B), chumbo(D), chumpe(F), chumpipe(B), chumpo(F), chunto

(F),guajolote(B),guanajo(B),gegecho(F), huehuecho(F),jolote(F),pavo(A),pisco(B).

B DESSERTS & SWEETS

B1 ATADO DE DULCE / PANELA / RA(S)PADURA

B1.1 Terms by Country (c. 10 terms plus variants)

MEXICO piloncillo (100%), panela (40%), panocha (30%).GUATEMALA panela (90%), ra(s)padura (60%), tapa de dulce (40%).

EL SALVADOR atado de dulce (80%), (dulce de) panela (70%), dulce de atado (40%).HONDURAS (dulce de) ra(s)padura (100%), raspadura de dulce (30%), atado de dulce

(30%).NICARAGUA atado de dulce (60%), ra(s)padura (50%).

COSTA RICA tapa (de) dulce (90%), atado de dulce (70%), tamuga (60%).PANAMA ra(s)padura (100%), panela (80%).

VENEZUELA papeln (90%), panela (80%).

COLOMBIA panela (100%).

ECUADOR panela (70%), ra(s)padura (70%).PERU chancaca (100%).

BOLIVIA chancaca (100%).

PARAGUAY raspadura (50%), not common(50%).CHILE chancaca (100%).

B1.2 Details

General: The item in question is a block of unrefined, brown sugar, often wrapped up in a banana

leaf, corn husk or sugar cane leaf. What wrappers are most common in each country and

what material is used to tie up the package?


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Spain, Cuba, the Dominican Republic, Puerto Rico, Uruguay & Argentina: The research fromthis study indicates that the item in question is not common in these countries although

some Uruguayans indicated that rapadura(the Brazilian Portuguese word for this item) is

found in Uruguayan towns along the Brazilian border. The term ra(s)padura is used in

the Hispanic Antilles, but it refers to a type of dessert or sweet that has other ingredientssuch as milk, vanilla, coconut, orange, etc. depending on the region. Since Spain,

Uruguay and Argentina are not tropical countries and have little sugar cane production, it

is understandable why blocks of unrefined sugar would not be produced there, but why isthis product not common in Cuba, the Dominican Republic and Puerto Rico? After all,

these are some of the leading sugar-producing countries in the world. Is it precisely

because sugar is produced on such a large scale in the Hispanic Antilles that this moreprimitive form of sugar is not common there?

Mexico: Arepanelaandpanochaused in this sense primarily in certain regions of the country?

Where?

El Salvador, Honduras, Nicaragua & Costa Rica: Atado de dulce, often shortened to atado oratadito, generally refers to two of these blocks of sugar that are wrapped up and tied

together. Thus two panelas, raspaduras or tapas de dulce wrapped up together is one

atado.

B1.3 Real Academia Regional Review

Atado de dulce(F), chancaca (B or D?), dulce de atado(F), dulce de rapadura(F), dulcede raspadura(F),panela(B),panocha(D),papeln(C),piloncillo(F), rapadura(D), raspadura

(D), raspadura de dulce(F), tamuga(F), tapa de dulce(F), tapa dulce(F).

Chancaca is defined as Amr. Masa preparada con azcar o miel, y de diversasmaneras. How accurately does this describe what Peruvians, Bolivians and Chileans callchancaca?

B2 CAKE

B2.1 Terms by Country (c. 9 terms plus variants)

SPAIN tarta (80%), pastel (70%), bizcocho (60%), torta (30%).

MEXICO pastel (100%).

GUATEMALA pastel (100%).EL SALVADOR que(i)que/cake(100%), pastel (70%).

HONDURAS que(i)que/cake(100%), pastel (60%).

NICARAGUA que(i)que/cake(100%), pastel (50%).COSTA RICA que(i)que/cake(100%), pastel (40%).

PANAMA dulce (70%), que(i)que/cake(70%), pastel (40%), bizcocho (30%).CUBA que(i)que/cake(100%), panetela (50%), panqu (40%).DOMIN.REP. bizcocho (100%).PUERTO RICO bizcocho (100%).

VENEZUELA torta (100%), panqu (40%), ponqu (40%).

COLOMBIA ponqu (80%), bizcocho (40%), torta (40%).ECUADOR torta (90%), que(i)que/cake(70%).


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PERU torta (100%), que(i)que/cake(70%).BOLIVIA torta (100%), que(i)que/cake(60%).

PARAGUAY torta (100%).

URUGUAY torta (100%).ARGENTINA torta (100%).CHILE torta (100%), que(i)que/cake(60%).

B2.2 Details

General: In many countries there are people who use one term to refer to cakes that have

frosting, cream and/or decorations and another to refer to pound cakes or other plaincakes without frosting. However, many speakers do not make the distinction.

Cuba:Panetelaandpanqurefer to cakes without frosting.

Ecuador, Peru, Bolivia & Chile: Queques/cakesgenerally refer to cakes without frosting whereas

tortastend to be cakes with frosting.Uruguay & Argentina:Bizcochuelorefers to a type of plain, yellow cake. Often dulce de lecheor

some other type of frosting is added to it to create a torta.

Cake/queque/queique: In the countries that use this term or set of terms, how does pronunciation

vary by region? The basic pronunciations are: 1) with two syllables, as if written queque;2) with two syllables, as if written queique; and 3) with one syllable, as if written keyor

keik. Which pronunciations are most common in each country? What about the written

forms? Where is the direct loan word cake preferred and where are the Castillianizedversions queque or queique preferred? (For example, in Ecuador the word generally

refers to unfrosted cakes, is usually pronounced with one syllable, and tends to be written

cakeby the educated and keyby the uneducated.)


Bizcocho(B or C?), bizcochuelo (F), cake(F),panqu(F),panetela(B or D?),pastel(C

or D?),ponqu(B), queque(F), tarta(C), torta(B).Bizcochois defined as Masa compuesta de la flor de la harina, huevos y azcar, que se

cuece en hornos pequeos, y se hace de diferentes especies y figuras. || ... 5. Col. Pastel de cremao dulce. How accurately does sense one describe what Dominicans, Puerto Ricans and otherSpanish Americans call bizcocho? Which Colombians use bizcocho in the sense of cake,costeos? Panetela is defined as 3. And., Cuba y P. Rico. Especie de bizcocho with noindication as to the type or types of bizcochopanetelarefers to in Andaluca, Cuba and PuertoRico.Pastelis defined as Masa de harina y manteca, cocida al horno, en que ordinariamente seenvuelve crema o dulce, y a veces carne, fruta o pescado. This definition is quite broad in that itrefers to many different types of pasteles, both de dulceand de sal. It does not clearly indicatethatpastelmeans cake in particular countries. Also, does the word mantecain Masa de harina

y manteca... refer to butter or lard? If the former, mantequilla should be used in thedefinition instead of manteca(see section C1). TheReal Academias definitions imply thatpastelis not equivalent to tartawhich is defined as 2. Pastel grande, de forma generalmente redonda,relleno de frutas, crema, etc.; tambin se hace de bizcocho, pasta de almendra y otras clases de

masa homognea. What is the best way to define the terms bizcocho,pastel, tartaand tortasothat all of the foods they can refer to are covered and so that any Spanish-language reader,regardless of country of origin, will have a basic understanding of the different meanings?


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B3 (Ice Cream) CONE

B3.1 Terms by Country (5 terms)

SPAIN cucurucho (90%), barquillo (50%).

MEXICO barquillo (80%), cono (70%).

GUATEMALA cono (80%), barquillo (50%).EL SALVADOR cono (90%), barquillo (40%).

HONDURAS cono (100%).

NICARAGUA cono (100%).COSTA RICA cono (100%).

PANAMA barquillo (90%), cono (30%).

CUBA barquillo (100%).

DOMIN.REP. barquilla (100%).PUERTO RICO barquilla (80%), cono (30%).

VENEZUELA barquilla (100%).

COLOMBIA cono (100%), cucurucho (20%).ECUADOR cono (100%).PERU barquillo (90%), cono (30%), barquimiel (30%).

BOLIVIA barquillo (90%), cono (40%).PARAGUAY cucurucho (90%), barquillo (60%).URUGUAY cucurucho (100%).

ARGENTINA cucurucho (100%).

CHILE barquillo (100%).

B3.2 Details

General: Although the terms in this section are often used to refer to ice cream cones in general,

some speakers may use different terms to refer to different types of cones such as sugarcones, wafer cones, or depending on the shape of the ice cream cone (whether in theshape of a cone or a truncated cone).


Barquilla(D), barquillo (C?), barquimiel(F), cono(D), cucurucho(C).Does theReal Academiaconsider barquilloand cucuruchoto be equivalents? The former

is defined as Hoja delgada de pasta hecha con harina sin levadura y azcar o miel y por locomn canela, la cual, en moldes calientes, reciba en otro tiempo figura convexa o de barco, yhoy suele tomar la de canuto, ms ancho por uno de sus extremos que por el otro. Cucurucho, in

contrast, is defined as Papel, cartn, barquillo, etc., arrollado en forma cnica. Sirve paracontener dulces, confites, helados, cosas menudas, etc. . t. en sent. fig. The Real Academiashould indicate that the two terms can be equivalent and cross-reference them.


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B4 LOLLIPOP

B4.1 Terms by Country (c. 20 terms)

SPAIN chupachu(p)s (100%), piruleta (60%), pirul (50%), chupeta (20%).MEXICO paleta (100%), pirul(n) (70%), chupaleta (50%).

GUATEMALA bombn (80%), chupete (60%), paleta (50%).

EL SALVADOR bombn (100%), paleta (60%).HONDURAS bombn (100%), paleta (50%), piruln (30%).

NICARAGUA bombn (70%), paleta (60%).

COSTA RICA chupa-chupa (70%), popi (60%), piruln (40%).PANAMA caramelo (100%).

CUBA chambelona (100%), pirul(n) (60%), carioca (30%).

DOMIN.REP. paleta (100%), piln (70%), chupeta (50%), boln (30%).

PUERTO RICO paleta (100%), piln (70%).VENEZUELA chupeta (100%).

COLOMBIA colombina (90%), bombn (50%), chupeta (40%), piruln (20%).

ECUADOR chupete (100%).PERU chupete (100%), paleta (30%).BOLIVIA chupete (100%), paleta (30%).

PARAGUAY chupetn (90%), paleta (30%), piruln (30%).URUGUAY chupa-chupa (70%), chupetn (60%), piruln (30%).ARGENTINA chupetn (100%), piruln (50%).

CHILE loli (70%), chupete (40%), piruln (30%).

B4.2 Details

General: Some speakers use different terms to refer to lollipops of different sizes and shapes

(spherical, circular and flat, and conical ones), but more research is necessary to

determine the words used in each country and the extent to which the distinctions aremade. In general,pirul,pirulnandpiruletatend to refer to the pointy lollipops and the

others to the round ones. Some Spanish Americans indicated that the term cyacwas alsoused as a slang term (from Koyak, the famous television detective played by Telly

Savalas).

Brand names: The following terms are, or were, brand names that are now often used as generic

words: colombina, chupa-chupa, chupachupsand chupaleta.


Boln (D), bombn (D), caramelo (D), carioca (D), colombina (D), chambelona (F),

chupa-chupa (F), chupachups (F), chupachs (F), chupaleta (F), chupeta (D), chupete (D),chupetn(D), loli(F),paleta(B),piln(D),piruleta(F),pirul(C),piruln(F),popi(F).


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C2 PEANUT

C2.1 Terms by Country (7 terms plus variants)

SPAIN cacahuete (90%), man (40%), cacahu/cacahuey (20%).MEXICO cacahuate (100%).

GUATEMALA mana (100%).

EL SALVADOR cacahuate (80%), man (80%), cacahuete (40%).HONDURAS cacahuate (100%).

NICARAGUA cacaoman (60%), man (60%), cacahuate (20%).

REST OF SPANISH AMERICA man (100%).

C2.2 Details

Spain: Where and by whom are man and cacahu/cacahuey used? In certain regions of thecountry, or by older Spaniards? A number of people indicated that cacahu/cacahueyis

not common, but that the plural form cacahuesesis somewhat common among the lower

socioeconomic classes.

El Salvador & Nicaragua: These countries each have two or more regional terms. What, if any,are the regional differences within these countries? Or are separate terms used to refer to

different types of peanuts? For example, some Salvadorans indicated that manrefers to

roasted and/or salted peanuts whereas cacahuate refers to raw, unshelled peanuts, butmost indicated that manand cacahuateare synonyms.

Paraguay: The Guaran term, manduv, is also commonly used even when Paraguayans are

speaking Spanish.

A nursery rhyme: The following nursery rhyme contains the word man and was heard inEcuador: Pin, pin, San Agustn. De la ceca a la Meca a la tutuleca. Por aqu pas el hijodel rey, comiendo man, y a todos les dio, menos a m. Palo, palo para los caballos.

Tuturut para que salgas t. It serves the same function as, Eenie, meanie, miney moe,catch a tiger by the toe. If he hollers, let him go. My mother said to pick the best one. Inwhat countries is the above Spanish-language nursery rhyme, or variants of it, commonly

used? If it is used in non-man countries, is some other term that ends in (such asajonjol) substituted for man?

C2.3 Real Academia Regional Review

Cacahuate(B), cacahu(C), cacahuete(C), cacahuey(C), cacaoman(F), manduv(F),

man(A), mana(D).

C3 POPCORN

C3.1 Terms by Country (c. 20 terms plus variants)

SPAIN palomitas (de maz) (100%), cotufas (20%).

MEXICO palomitas (de maz) (100%).GUATEMALA poporopo (100%), palomitas (de maz) (20%).


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EL SALVADOR palomitas (de maz) (90%), popcorn (40%), palomillas de maz (20%).HONDURAS palomitas (de maz) (90%), popcorn (60%), palomillas de maz (20%).

NICARAGUA palomitas (de maz) (100%), popcorn (20%).

COSTA RICA palomitas (de maz) (100%), popcorn (40%), rosetas de maz (40%).PANAMA popcorn (80%), palomitas (de maz) (60%), millo (50%).CUBA rositas de maz (100%), palomitas (de maz) (20%).

DOMIN.REP. palomitas (de maz) (90%), cocaleca (70%), rositas de maz (40%),

popcorn (20%).PUERTO RICO popcorn (100%), palomitas (de maz) (30%).

VENEZUELA cotufa(s) (100%).

COLOMBIA crispeta(s) (100%), maz pira (50%).ECUADOR canguil (100%).

PERU canch(it)a (80%), popcorn (80%), palomitas (de maz) (40%), canguil

(20%).

BOLIVIA pipocas (90%), pasancallas (60%), poror (30%), palomitas (de maz)(20%).

PARAGUAY avat poror (100%), poror (70%).

URUGUAY poror (80%), po(p) (60%).ARGENTINA pochoclo (80%), poror (40%), maz pizingallo (30%).CHILE cabritas (100%), palomitas (de maz) (50%).

C3.2 Details

General: Popcorn, pronounced as if it were written pocor, is an anglicism that many Spanish

Americans are familiar with even if they do not use it. This may be partly due to the fact

that many movie theaters in Latin America have popcorn making machines that saypopcorn on them.

Spain: The two respondents who gave cotufaswere from Lugo and the Canary Islands. Is the use

of cotufa(s)in this sense common in any regions of Spain? If so, where?

Panama: Some say millorefers to popcorn; others claim it is sweetened popcorn (see CrackerJack below).

Colombia:Maz piraseems to be used more in western Colombia in the sense of popcorn. SomeColombians consider maz pirato be the type of corn from which popcorn is made.

Peru: The Peruvians who gave canguilwere from northern Peru (Paita, Piura).

Bolivia: The Bolivians who gavepororwere from eastern (lowland) Bolivia. Several highland

Bolivians indicated that pasancallas refer to a different type of sweet popcorn. Arepipocasandpasancallassynonyms in some regions of the Altiplano, or do they refer to

different types of popcorn? The use of the term pipocas is the result of Brazilian

influence; it is the Brazilian Portuguese word for popcorn.Paraguay: Avat poror, the Guaran term, is commonly used in this sense even when

Paraguayans are speaking Spanish.Cancha (serrana)/tostado: In highland Ecuador and Peru there is a type of corn that expands

when fried but does not pop. It is called tostado in Ecuador and cancha or canchaserrana in Peru. (In Peru, cancha without the modifier serrana can refer to both

popcorn and tostado.) If this phenomenon exists in other Andean countries such asColombia and Bolivia, what are its names?

Cracker Jack: Are there regional names for sweetened, caramelized popcorn?


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Avat poror(F), cabrita(D), cancha(D), canguil(D), cocaleca(F), cotufa(D), crispeta

(F), maz pira(F), maz pizingallo(F), millo(D),pasancallas(F),palomitas(A),pipocas(F),po(F), pop(D), pocor (F), pochoclo(F), popcorn(F), poporopo (F), poror(B), rosetas de maz

(C), rositas de maz(C).

Should the entry word for cabrita(s), cotufa(s) and crispeta(s) be the singular or theplural form?

C4 SODA / POP

C4.1 Terms by Country (7 terms)

SPAIN refresco (70%), gaseosa (60%).

MEXICO refresco (80%), soda (60%).

GUATEMALA agua (100%), gaseosa (30%).EL SALVADOR gaseosa (100%), soda (30%).HONDURAS (re)fresco (100%).

NICARAGUA gaseosa (100%), bebida (50%), soda (20%).COSTA RICA gaseosa (70%), soda (50%), refresco (40%).PANAMA soda (100%).

CUBA refresco (100%), gaseosa (30%).

DOMIN.REP. refresco (100%).PUERTO RICO refresco (100%), soda (50%).VENEZUELA refresco (100%), gaseosa (20%).

COLOMBIA gaseosa (100%).ECUADOR cola (100%).PERU gaseosa (100%), bebida (40%).BOLIVIA gaseosa (80%), refresco (70%), soda (50%).

PARAGUAY gaseosa (90%), soda (20%).URUGUAY refresco (80%), gaseosa (60%), bebida (20%).

ARGENTINA gaseosa (100%).

CHILE bebida (100%), gaseosa (40%).

C4.2 Details

General: Some people avoid using generic terms like gaseosaand prefer to use the name of theparticular soda they are referring to, Pepsi, Fanta, etc. Although commonly used in many

countries in the sense of soda/pop, refresco can also refer to various non-carbonateddrinks.

Mexico: Sodaappears to be typical of northern Mexico whereas refrescois used in the rest of thecountry.

Honduras: How do Hondurans distinguish betweenfresco= soda/pop andfrescosthat are madefrom fruit juices (see appendix)? Is it by context alone or are modifiers generally added tothe fruit juice ones (e.g.fresco de tamarindo)?


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Agua(D), bebida(D), cola(D),fresco(D),gaseosa(A), refresco(D),soda(D).

C5 CO(N)COLON / CONCON / PEGA(O) / RASPA(O)

C5.1 Terms by Country (9 terms not counting Spain)

COSTA RICA costra (100%).PANAMA concoln (100%).

CUBA raspa (100%).

DOMIN.REP. concn (100%).

PUERTO RICO pegao (100%).VENEZUELA cucayo/cucallo (30%), raspa (20%), not common(50%).

COLOMBIA pegao (70%), raspao (30%), pega (30%), cucayo/cucallo (30%).

ECUADOR cocoln (100%).PERU concoln (100%).

C5.2 Details

General: The item in question is the part of the rice that turns golden brown and crunchy on the

bottom of the pan. In some countries it is quite popular whereas in others people

generally do not intentionally prepare rice this way, do not like it this way, and have no

special name for it other than arroz quemado.Spain: In the Mediterranean parts of Spainsocarrao,socarrade,socarratandsucarraetare used

(depending on the language/dialect), although these terms generally refer to the crust of

paellas.

Mexico, Guatemala, El Salvador, Honduras, Nicaragua, Bolivia, Paraguay, Uruguay, Argentina& Chile: Is this phenomenon common in any of these countries? The people queried from

these countries indicated that rice is not generally prepared this way and no specific termexists.

Venezuela: People from the state of Zulia gave cucayo/cucallo. It seems that in many other parts

of the country rice is not generally prepared this way and there is no special name for this

item.Colombia: In which regions are the four different terms preferred? The three people who gave

cucayo/cucallowere from the Costa (Atlantic Coast region).

Cucallo or cucayo: How should this word be spelled? Because it is used primarily in spokenlanguage and rarely written, people were unsure of the correct spelling, and

pronunciation can not serve as a guide because in the regions where it was found to beusedyand llare pronounced identically (they correspond to the same phoneme).


Cocoln (F), concoln (F), concn (D), costra (D), cucallo (F), cucayo (D), pega (D),

pegao(F), raspa(D), raspao(F),socarrao(F),socarrade(F),socarrat(F),sucarraet(F).


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C6 CHATINO / PATACON / TOSTON

C6.1 Terms by Country (5 terms)

HONDURAS tostn (50%), not common(50%).

NICARAGUA tostn (100%).COSTA RICA patacn (100%).

PANAMA patacn (100%).

CUBA tostn (70%), pltano a puetazo (50%), chatino (40%), tachino (10%).DOMIN.REP. tostn (100%).

PUERTO RICO tostn (100%).

VENEZUELA tostn (80%), patacn (40%).

COLOMBIA patacn (100%).ECUADOR patacn (100%).

C6.2 Details

General: The item in question is a slice of green plantain (pltano verde, in some countries called

simply verde) that has been fried, flattened and fried again. It is a common food in many

tropical Spanish-speaking countries.Spain, Mexico, Guatemala, El Salvador, Peru, Bolivia, Paraguay, Uruguay, Argentina & Chile:

Is this phenomenon common in any of these countries? The people queried from these

countries indicated it is not.

Venezuela: The people who gave patacnwere from Zulia. Is patacncommonly used in thissense in any of Venezuelas other (western) states?

Fried ripe plantains: Are there regional terms for fried slices of ripe plantains?Pltano (maduro)

frito and/or maduro frito seem to be used in most tropical Spanish-speaking countries,

although some countries have special regional names for different types of plantains.


Chatino(F),patacn(B),pltano a puetazos(F), tachino(F), tostn(D).

D THINGS RELATED TO FOODS & BEVERAGES

D1 (Drinking) STRAW

D1.1 Terms by Country (11 terms plus variants)

SPAIN paj(it)a (100%).MEXICO popote (100%).

HISP.CENT.AMER.EXCEPT PANAMA pajilla (100%).

PANAMA carrizo (100%).CUBA absorbente (70%), pajita (60%).


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DOMIN.REP. calimete (100%)PUERTO RICO sorbeto (100%).

VENEZUELA pitillo (100%).

COLOMBIA pitillo (100%).ECUADOR sorbete (100%).PERU ca(it)a (100%), sorbete (50%).

BOLIVIA bombilla (100%).

SOUTHERN CONE pajita (100%).

D1.2 Details

Hispanic Central America except Panama:Pajillais often pronounced as if it were writtenpaja.

(All words ending in illoor illaare often pronounced in this region as if they ended in o

or a.)

Cuba:Absorbenteis masculine.Southern Cone:Bombillarefers to the special straw used to sip mate.

Diminutive form vs. regular form: Regardless of the size of the drinking straw being referred to,

caitaand pajitaappear to be used more often than caa and paja, respectively, in the

countries where these terms are used.

D1.3 Real Academia Regional Review

Absorbente(D), bombilla(D), calimete(F), caa(D), caita(F), carrizo(D), paja(C),

pajilla(C),pajita(F),pitillo(D),popote(A),sorbete(D),sorbeto(F).

D2 TOOTH PICK


SPAIN palillo (de dientes) (90%), mondadientes (50%).

MEXICO palillo (de dientes) (80%), picadientes (40%).REST OF SPANISH AMERICA palillo (de dientes) (100%).

PERU palito de dientes (90%), mondadientes (50%), palillo de dientes

(40%).

BOLIVIA mondadientes (90%), escarbadientes (50%), palillo de dientes(20%).

PARAGUAY escarbadientes (100%).

URUGUAY escarbadientes (100%), mondadientes (50%).ARGENTINA escarbadientes (100%), palillo de dientes (40%), mondadientes

(30%).CHILE mondadientes (100%), palillo de dientes (30%), escarbadientes

(20%).

D2.2 Details

General:Palillo de dientesis often shortened topalilloif context makes the meaning clear.


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Mexico:Picadientesseems to be used in northern Mexico (Baja California, Sonora, Chihuahua),but where exactly?


Escarbadientes(C), mondadientes(C),palillo(A or D?),palillo de dientes(F),palito de

dientes(F),picadientes(F).

Palillois defined as 2. Mondadientes de madera and mondadientes, in turn, is definedas Instrumento pequeo y rematado en punta, que sirve para mondar los dientes sacando lo quese mete entre ellos. These definitions indicate that a distinction is made between a palillo (awooden toothpick) and a mondadientes(a toothpick in general). Although plastic or other non-wooden toothpicks are less common than ones made of wood, the question remains as to whether

this distinction between palillo/palillo de dientes and mondadientes is generally made, both in

Spain and in Spanish America. Does the definition of palillo accurately reflect usage?

Limpiadientes is defined as Palillo, o instrumento semejante de otra materia, para limpiar losdientes, mondadientes. Where is this term commonly used in this sense?

D3 TRAY

D3.1 Terms by Country (4 terms)

SPAIN bandeja (100%).

MEXICO charola (100%), bandeja (50%).

GUATEMALA azafate (70%), bandeja (40%).EL SALVADOR azafate (70%), bandeja (70%), charola (30%).HONDURAS azafate (100%), bandeja (40%).

COSTA RICA azafate (90%), bandeja (70%).PUERTO RICO bandeja (100%), azafate (40%).ECUADOR charol (100%).PERU azafate (100%), bandeja (60%), charola (40%).

BOLIVIA charola (100%), bandeja (50%).REST OF SPANISH AMERICA bandeja (100%).

D3.2 Details

General: In countries where bandeja is not the most commonly used word for tray, it oftenrefers to a platter or other serving dish.

Puerto Rico: Is azafateused to refer to specific types of trays or is it used in the general senseof tray in specific regions of the country? Responses from the Puerto Ricans who gave

azafatevaried on this point.


Azafate (D?), bandeja(A), charol(B), charola(A?).

Azafate is defined as Canastillo, bandeja o fuente con borde de poca altura, tejidos demimbres o hechos de paja, oro, plata, latn, loza u otras materias. This does not appear to


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accurately describe what Guatemalans, Salvadorans, Hondurans, Costa Ricans, Peruvians (andpossibly other Spanish Americans) refer to as an azafate. Compare this to the definition of

bandeja: Pieza de metal o de otra materia, plana o algo cncava para servir, presentar odepositar cosas.

D4 CANTINA / F IAMBRERA / PORTA(COMIDAS) / (PORTA)VIANDA(S)

D4.1 Terms by Country (5 terms)

SPAIN fiambrera (40%), not common(60%).MEXICO portaviandas (50%), not common(50%).

GUATEMALA portaviandas (60%), not common(40%).

HONDURAS portaviandas (90%), vianda (30%).

REST OF HISP.CENT.AMER. portaviandas (100%).CUBA cantina(s) (100%).

DOMIN.REP. cantina(s) (100%).

PUERTO RICO fiambrera (100%).VENEZUELA vianda (30%), not common(70%).COLOMBIA portacomidas (80%), vianda (50%).

ECUADOR vianda (90%), portaviandas (50%).PERU portaviandas (90%), vianda (30%).BOLIVIA vianda (70%), portaviandas (60%).

PARAGUAY vianda (80%), portaviandas (20%).

URUGUAY vianda (100%).ARGENTINA vianda (100%).CHILE vianda (100%).

D4.2 Details

General: The item in question is a set of containers stacked one on top of the other and held

together by a handle. In some countries it is commonly used by working-class people totransport prepared food. Many people from countries where portaviandasand/or vianda

are used have indicated that they thought the individual containers should be called the

viandasand the handle holding them together theportaviandas; they were unsure of what

term should be used for the entire apparatus. Where are vianda and portaviandasusedinterchangeably?

Spain, Mexico, Guatemala, El Salvador & Venezuela: Is this item common in these countries?

Colombia:Portacomidas, which is sometimes shortened toporta, appears to be more common incentral and eastern Colombia whereas vianda appears to be more common in western

Colombia, especially in the department of el Valle.Gender ofportacomidasandportavianda(s): TheReal Academiaindicates that these two terms

are strictly masculine but many people queried said una portacomidas and unaportavianda(s).


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Cantina (D or C?),fiambrera(C),portacomidas(B),portaviandas(A?), vianda(D).

Portacomidasis defined as Col. yP. Rico.portaviandas which, in turn, is defined asfiambrerade cacerolas sobrepuestas which, in turn, is defined as 3. Conjunto de cacerolasiguales que, sobrepuestas unas a otras y con un braserillo debajo, se usan, sujetas en dos barras

de hierro, para llevar la comida caliente de un punto a otro. If one looks up portacomidas, oneshould not be sent first to portaviandas and then to fiambrera in order to acquire the desiredinformation. Given that portaviandasand viandaare the two most commonly used terms, why

not have one of them be the lead entry containing the full definition (instead of fiambrera) and

have the remaining terms be cross-referenced to the lead?

D5 HANGOVER


SPAIN resaca (100%).MEXICO cruda (100%).EL SALVADOR goma (100%), juma (40%).

HONDURAS goma (100%), juma (30%).

REST OF HISP.CENT.AMER. goma (100%).CUBA resaca (100%).

DOMIN.REP. resaca (100%).

PUERTO RICO hangover(100%), resaca (20%).VENEZUELA ratn (100%).COLOMBIA guayabo (100%).

ECUADOR chuchaqui (100%).PERU resaca (100%).BOLIVIA chaqui (100%).PARAGUAY ca-u-ja-ge (60%), resaca (30%), ca-u-ka-ge (20%), ca-u-ya-ge

(20%).URUGUAY resaca (40%), no specific term(60%).

ARGENTINA resaca (30%), no specific term(70%).

CHILE caa mala (100%).

D5.2 Details

Puerto Rico:Hangoveris often pronounced as if it were writtenjanbel.Paraguay: Ca-u-ja-ge, ca-u-ca-geand ca-u-ya-ge(all with four syllables) are Castillianized

phonetic approximations of the Guaran term. How is the beginning of the third syllablegenerally pronounced, or does it depend on dialect? Is there a standard form? Given that

the concept is expressed as a single word in most other varieties of Spanish, should theParaguayan Spanish term also be written as a single word and, if so, how should it be

spelled? Cajag/cajahu, cacag/cacahu, or cayag/cayahu? Is there not a

rule in Spanish that says a word can only have one accent mark? What percentage ofParaguayans would deny that ca-u-ja-geis a Paraguayan Spanish term in the first place


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and claim that it is strictly a Guaran term? Would the Real Academia take this view?What criteria should be used to distinguish Paraguayan Spanish from Guaran?

Argentina & Uruguay: Those who stated that no specific term was commonly used for this item

indicated that other expressions such as dormir la mona (literally to sleep off thedrunkenness) are used to refer to the process of suffering the consequences of excessivedrinking.

Chile: Caa malasometimes gets shortened to caawhen the context makes the meaning clear.

Related phrases and derivative forms: In Hispanic Central America the phrases estar de gomaand amanecer de goma are commonly used in the sense of to be hung over as isestar/andar engomado. In Colombia and Venezuela, respectively, enguayabado and

enratonado are the equivalent derivative forms. In Ecuador, chuchaqui is also anadjective (estar/amanecer chuchaqui). And in Colombia the phrase est

desenguayabndose in the sense of his/her hangover is starting to go away has beenheard. What other derivative forms are common?

Humorous augmentative equivalents: A few Venezuelans indicated that if one has a really badhangover, cangurois used instead of ratn(the former being a much larger animal). Are

there other similar humorous augmentatives used in Venezuela and elsewhere?


Caa mala (F), ca-u-ca-ge(F), ca-u-ja-ge(F), ca-u-ya-ge(F), cruda (A), chaqui(A),

chuchaqui(F),goma(D),guayabo(D), hangover(F),juma(D), ratn(D), resaca(A or C?).Chaquiis defined with both a synonym and a full definition, Bol. resaca, malestar que

padece al despertar quien ha bebido en exceso whereas crudais merely cross-referenced with abrief explanation, Mj. resaca, malestar. Why this discrepancy? Why are cruda and chaquiincluded in theReal Academia, but not the other Spanish American regional usages? If the RealAcademia editors were aware that caa mala, ca-u-ja-ge, chuchaqui, goma, guayabo,

hangover,jumaand ratnare used in this sense, would they include all of them and, if not, on

what grounds would they censor the ones they would exclude?

D6 LAGNIAPPE (see definition below)

D6.1 Terms by Country (c. 13 terms)

SPAIN propina (40%), not common(60%).MEXICO piln (100%).

GUATEMALA ganancia (100%).

EL SALVADOR vendaje (30%), ribete (10%), not common(60%).HONDURAS chascada (100%).

NICARAGUA ipege (100%).COSTA RICA feria (100%).PANAMA apa (80%), pesua (50%).CUBA contra (70%), apa (30%).

DOMIN.REP. apa (100%).

PUERTO RICO apa (100%).VENEZUELA apa (100%).


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COLOMBIA apa (80%), encime (60%), vendaje (30%), encima (20%).REST OF HISP.SOUTH AMERICA llapa/yapa (100%).

D6.2 Details

General: The item in question is something extra that is given to the buyer by the seller. In some

regions the custom is becoming less common or has died out. Although the freebiebeing sought may not be small in size relative to the purchase, the diminutive forms,apita,yapita, etc., are commonly used, especially by the buyer.

Spain & El Salvador: Is this custom common here? The majority of the people queried from

these countries indicated that this practice was not common in their region.Honduras: A chemiz, or chems, refers to something extra that the seller forces the buyer to

purchase in order to buy what he or she wants to buy. Thus if milk is scarce and flour is

plentiful, one may have to buy a half pound of flour de chemiz in order to be able to getthe liter of milk one is really interested in. Is this practice common in other countries intimes of shortage and, if so, does it have other regional names?

Panama, Cuba & Colombia: These countries each appear to have two or more terms for this item.

What, if any, are the regional differences within these countries? In other words, in

Panama, who says apaand who sayspesua/pezua? In Cuba, there is some evidence tosuggest that contra is used more in Havana and apamore in Oriente, but how is the

country divided? In Colombia, who says apaand who says encime/encimaand vendaje?

Yapaor llapa? Since Bolivia and Paraguay are the only countries in which yapa/llapa is usedand where llandysometimes correspond to separate phonemes, pronunciation does not

generally serve as a guide in helping us determine how this word ought to be spelled.

Nevertheless, most South Americans queried indicated that they spell ityapa, but half of

those from Chile indicated that they spell it llapa. Are there subregional differences withregard to which is considered the correct spelling?


Contra (D), chascada(F), encima(D), encime(F), feria(A), ganancia(B), ipege(A),

llapa(B), apa(A or B?),piln(A),propina(D), vendaje(B),yapa(B).The term adehalais used to define several of the above terms. Is adehalacommonly used

in everyday language anywhere? Where is the term alipegoused in this sense?

APPENDIX: ADDITIONAL TOPICS

The following is a small selection of additional topics in the field of Spanish lexical dialectologythat relate to food. In many cases, only a few informants from each specified country have been

observed or questioned regarding these issues, and the findings are therefore tentative at best.Although some information is provided on how the terminology varies by region, the topics are

primarily presented to call attention to their existence as possible dialectological issues and toencourage others to research them further. All references to definitions are to those of the Real

Academia.


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annatto. This red seed from a tropical plant that is used for coloring and flavoring is calledachioteor achotein most of tropical Spanish America (the pronunciation is the same no

matter which way you spell it). However, onoto is also used in Venezuela, and bija is

used in the Dominican Republic. Is bijaalso used in Cuba? Many Cubans spoke of bijol,

a powder made from annatto, but were not familiar with bija. Urucuor urucis used inParaguay, northern Argentina and eastern and Amazonian Bolivia. Finally, the term color

(often feminine, la color, especially among the lower socioeconomic classes) also

appears to be used in a number of countries, but where exactly?(cuts of) beef. What are all the different regional terms for different cuts of beef and what are

their equivalences in other regions? For example, Argentines use the terms bife de

costilla (T-bone steak?), bife de chorizo (New York steak?), cuadril (sirloin?), entraa(skirt steak?), lomo(filet mignon?), matambre(flank steak??), and vaco(flank steak??).

Do people in other Spanish-speaking countries make these same distinctions and, if so,

how do they refer to these cuts of beef? What part or parts of the animal do these and

other cuts correspond to, that is, how should they be defined? What are all the Spanishequivalents of brisket, chuck, porterhouse, rump, round and shank, etc.?

brown sugar. Although the terms azcar morena, azcar negra, azcar prietaand azcar rubia

may refer to different types (shades) of brown sugar, are the different terms also used

synonymously but with regional preferences? If regional preferences exist, what are they?There is also the issue of who uses azcaras a masculine word, who uses it as a feminine

word, and who uses both genders.

catsup / ketchup. Although catsup/ketchup, pronounced in various different ways, is used inmany Spanish-speaking countries, salsa de tomate is commonly used in the sense of

catsup/ketchup in parts of Hispanic Central America, Colombia, and Ecuador. Is thisusage also common in Cuba, Peru and Bolivia? In many countries where both

catsup/ketchup and salsa de tomate are used, the determining factor is socioeconomicclass and sociocultural identity rather than region: Wealthier and more Americanizedpeople tend to use catsup/ketchupwhereas the more criollopopulation tend to usesalsa

de tomate. Where, if anywhere, is this the case? And what are the sociolinguistic

perceptions associated with each term? Cach is used in the Dominican Republic and,possibly, Cuba. Where catsup/ketchupis the predominant term, ketchupseems to be the

preferred spelling although many speakers queried were uncertain as to the written form.

cocktail drink and cocktail party. Who says coctel and who says cctel when referring to

cocktail drinks and/or cocktail parties? Is it with the accent mark in the Old World and

without one in the New, or is the breakdown not quite that simple?

coffee. What are all the different regional names for different types of prepared coffee? Thefollowing is a small sample that undoubtedly is only the tip of the iceberg: caf pasado

(Ecuador, concentrated coffee that is added to hot water or milk to make coffee); caf

puya (Puerto Rico, black coffee without sugar); carajillo (Spain, coffee with varioustypes of liquor); guayoyo (Venezuela, weak coffee); marrn/marroncito (Venezuela,

coffee with varying amounts of milk); perico(parts of Colombia, coffee with milk); tinto(Colombia, black coffee). Are any of the preceding terms used elsewhere? What about

terms like cortado, cortitoandpintado? How universal are they, and do they refer to thesame type of prepared coffee everywhere they are used?

cooler. Hielera is used in Ecuador (and elsewhere?) for the container used to keep food and

beverages cool on picnics and outings. What other regional names exist? Neverita,

heladerita?


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cotton candy. What are the Spanish equivalents of this? Algodn, algodoncillo, algodn deazcar, algodn dulce, azcar hilada, dulce de algodn,pelo de ngel? What other terms

are used?

crate(plastic, for bottles). Plastic crates divided into compartments that are used to hold beer or

soda bottles are called cajasin many places, but in Ecuador they are calledjabas.

croissant. Many Spanish-speaking countries have crescent shaped rolls with regional names:

cach(it)o (Guatemala?, El Salvador, Honduras?, Nicaragua?, Venezuela, Ecuador, Peru

and Bolivia); cangrej(it)o (Costa Rica and Cuba); cuern(it)o (Spain?, Mexico andBolivia); medialuna/media luna (Paraguay, Uruguay and Argentina); and pan camarn

(the Dominican Republic). In addition, the word croissant__

often pronounced as if it were

written crasn, croasn, cruasn or curasn__

is used in many Spanish-speakingcountries. Some Spanish speakers use croissant to refer to a softer, fancier crescent-

shaped roll, typically made with butter, and their own regional term (cach(it)o,

cangrej(it)o, cuern(it)o, etc.) to refer to the criollo (local/native) crescent-shaped roll,

often made with margarine, shortening or lard, that is commonly produced and sold intheir country.

do(ugh)nut. Doughnuts are not widespread in Spanish-speaking countries but, partly through

United States influence, they have become more common. What are they typically called

in the different countries? La dona (feminine) or el donu(t) (masculine)? What aboutberln, bollo, buuelo, rosca, rosquilla and rosquita? Can any of these refer to baked

goods that fit within the concept of donut? Where?to drink(any beverage). What are the differences in frequency of use and connotation between

beberand tomarin each country? Where is tomarused more often, where is beberused

more frequently, and where are both terms equally common in the sense of drinking any

beverage? Tomarappears to be more common in this sense in Mexico, parts of Hispanic

Central America (Guatemala? and Costa Rica?), Cuba and all of Hispanic SouthAmerica. Beber, on the other hand, seems to be commonly used in Spain, parts of

Hispanic Central America (El Salvador? and Nicaragua?), the Dominican Republic and

Puerto Rico. In many countries where tomar is the most commonly used word for

drinking any beverage, beberimplies drinking alcoholic beverages. Is the reverse true incountries where beberis the most common verb in the general sense?

To be / get drunk(non-standard words and phrases). The following is a small sample of slang,popular and vulgar terms and phrases meaning to be drunk or to get drunk that havebeen heard being used by speakers from the countries indicated. No doubt many of the

phrases are used in other countries as well, but most do not appear to be universal: tener

una curda/estar en curda (Argentina, Chile, Cuba and Spain); estar curado/curarse(Chile); estar con la mona/pegarse una mona (Argentina, Uruguay, Chile and Peru);

tener/tirarse una tranca (Argentina and Peru); estar mama(d)o (Argentina); estar a

verga/a pija/a pichinga/a tranca (Honduras); estar bolo (Hispanic Central America);

tener una merluza (Spain); estar ajumao (the Dominican Republic and Puerto Rico);

pegarse una juma/huma (Panama and Ecuador); estar en gimba (Panama); estar (en)pedo (Argentina, Uruguay and Mexico); enfuegarse/estar en fuego (Panama); estar en

cuete (Uruguay); estar duro and estar neto (Bolivia); estar zampa(d)o (Peru); estarchuma(d)o/juma(d)o/pluto (Ecuador); estar jincho (Colombia); estar copetn (slightly

drunk, Colombia); estar rasca(d)o(Colombia and Venezuela); estar jalao(Cuba); estar

jendo and estar tumba(d)o (Puerto Rico); and estar cuete (Mexico). Are estar


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(a)juma(d)o (and/or humado), mama(d)o, mareado and tragueado used everywhere inthis sense or are they also regional phrases?

dulce de leche / arequipe / manj ar (blanco). There are different regional names for a sweet

made of boiled milk and sugar that is generally spreadable and is quite popular in most of

Hispanic South America: arequipe (eastern and central Colombia); manjar, manjarblanco and/or manjar de leche (western Colombia, Ecuador, Peru, Bolivia and Chile);

and dulce de leche(Bolivia, Paraguay, Uruguay and Argentina). In Bolivia both dulce de

leche and manjar blanco appear to be used, but some Bolivians indicated that the twoterms refer to two different types of the product. In Mexico, there is a similar product

called cajeta, but it is often made of goats milk rather than cows milk. Is this productcommon in Spain, Hispanic Central America or the Hispanic Antilles? It should also benoted that in a number of Spanish-speaking countries of Central America and the

Antilles, there is a different sugar-based sweet called dulce de lechethat is not spreadable

but is in the form of hard sweet balls.

egg. Blanquillo appears to be used in parts of Mexico, in place of the more universal huevo,which is avoided by some Mexicans because of its association with testicles. In what

situations and where do Mexicans tend to say blanquillos, and when/where do they say

huevoswhen referring to eggs? Are there other regions of the Spanish-speaking worldwhere people feel the need to avoid using the term huevosto such an extent that they toohave come up with a substitute word?

elephant ears (type of pastry). There is a type of heart-shaped and crunchy pastry that has

different names: oreja(Mexico, El Salvador, Honduras?, Costa Rica, Panama, Colombia,Ecuador and Peru); oreja de chancho(Peru); palmer(it)a (Spain, Cuba?, the Dominican

Republic?, Puerto Rico, Venezuela, Bolivia?, Paraguay, Argentina and Chile); and

palm(it)a(the Dominican Republic?, Bolivia? and Uruguay).

farm, plantation, ranch,etc. Granjaandfincaare used almost everywhere to refer to differenttypes of agricultural enterprises, but how should the following terms be defined in the

dictionary so that they accurately describe the type of agricultural enterprise that they

refer to in each country? Barraca (Valencia, Spain?); colonia (Cuba); conuco (the

Dominican Republic); cortijo (Andaluca); chacra (Ecuador, Peru, Bolivia, Paraguay,Uruguay, Argentina and Chile); estancia (Bolivia, Paraguay, Uruguay, Argentina, and

southern Chile); fundo (Peru and Chile); hacienda (everywhere except Spain?); hato(Venezuela); masa (Catalua and Aragn); and parcela (?). What are all the different

regional meanings of rancho (e.g. gauchos house in Argentina and rural hamlet inMexico)?

fish. What are all the species of fish that have different names in different regions? For example,in Ecuador marlins (black marlins?) are calledpicudos. What are they called in othertropical Spanish-speaking countries, pez espada, pez aguja, other terms? What terms are

used to distinguish swordfish from marlins? Peje is defined as pez1, animalvertebrado acutico. Is this term commonly used as defined throughout the Spanish-

speaking world? If not, where is it used?flight attendant. Women who serve food and beverages on airplanes have different names.

Azafata appears to be universal, but aeromoza seems to be used more frequently inMexico, Hispanic Central America, Puerto Rico, Cuba, Venezuela and Peru (and

elsewhere?). Fly hostess, pronounced as if written flai jostes, was given by Peruvians.

What terms are used for their male counterparts, camarero,sobrecargo,steward? All ofthese terms may eventually go the way of stewardess in English, to be replaced by


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ice cream.Heladois certainly quite universal, but other terms include mantecado, nieve,sorbeteand the direct loan word, ice cream. Where are these and other terms for ice cream used

and, if not used in a generic sense, what types of ice cream do they refer to? Sorbete

seems to be quite common in El Salvador and Nicaragua. Nievewas given by a number

of Mexicans. And mantecado was given by people from different countries with themeaning of generic ice cream, vanilla ice cream or soft ice cream (the type thatcomes out of a machine and is swirled into the cone).

jam / preserves.Mermeladais fairly universal butjaleais used in the sense of jam in much ofHispanic Central America (where it appears a distinction is not generally made between

jam and jelly). Also, marmelada appears to be used somewhat in Puerto Rico andpossibly other countries (the Dominican Republic?, Cuba?, Honduras? and Nicaragua?).The term confituraappears to be used in Spain in the sense of certain types of jam (jam

with a lot of whole fruit?).

(fruit)juice. Is itzumoin Spain andjugoin Spanish America for fruit juice or is the linguisticlandscape more complex? There is evidence that in Peru and Bolivia zumois commonlyused in the sense of certain types of fruit juices. Several Peruvians indicated that zumoto

them is pure juice whereas jugo is juice with water or something else added. In many

Spanish American countrieszumois also used to refer to the oily liquid that comes from

the rind of lemons and other citrus fruits.juice mixed with water. In much of tropical Spanish America the terms frescoand/or refresco

refer to beverages made with water and fruit juice, but in Mexico these are called aguas

frescasor aguas.

mayonnaise. Both (salsa) mahonesa and (salsa) mayonesaare listed in the Real Academia. In

Spain, who says mahonesaand who says mayonesa? Are there any Spanish Americans

who say and/or write mahonesa?

meals. Breakfast:Desayunois defined as Alimento ligero que se toma por la maana antes queningn otro whereas almuerzois defined, in sense one, as Comida que se toma por lamaana. In what regions of the Spanish-speaking world is this distinction betweendesayuno and almuerzo really maintained? What are the characteristics (region,

socioeconomic class, field, work schedule, etc.) of the people who eat a light meal in thevery early morning and then a heavier one in the mid morning, and what terms do they

use for each meal?Lunch: Almuerzo is defined as 2. Comida del medioda o primeras horas de la

tarde and is certainly the most widely used term for lunch. However, in Spain, Mexico,and the Dominican Republic (or at least in some regions of these countries), comida is

used to refer to the midday meal in addition to, and often in place of, the more universalalmuerzo. Where exactly is comidaused in this sense and how are the terms comidaand

almuerzodistinguished in the different regions of the Spanish-speaking world? Comidais

defined as 2. Alimento que se toma al medioda o primeras horas de la tarde andmeriendais defined as 2. En algunas partes, comida que se toma al medioda. Where is

meriendaused in this sense?Dinner: Cena is the most universal term for the evening meal, but comida is

commonly used in Costa Rica, Cuba, Puerto Rico, Colombia, Peru and Chile, andmerienda is used in Ecuador. In the countries that have words for dinner other thancena, the alternative word is generally used to refer to the common, everyday dinner(which is often lighter than their lunch), and cena is used more for fancier, special-occasion dinners. Thus, for example, in Ecuador the light meal served at 6:00 or 7:00 PM


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on a typical weekday would be a meriendawhereas a fancy dinner served on a specialoccasion at a restaurant at 8:00 or 9:00 PM would be a cena.

Between meal snacks: What are all the different terms used for the food that is

eaten at about 10:00 or 11:00 AM? Where are such terms as medias maanas, medias

onces and merienda used in this sense? This snack is particularly common amongindividuals for whom breakfast is light and lunch is late, at 1:00 or 2:00 PM. What about

the names for the snack between lunch and dinner that is common when lunch is light and

dinner is often served at 9:00 or 10:00 PM?Meriendais defined as Comida ligera que sehace por la tarde antes de la cena. Where is this word used in this sense?

milkshake / smoothie. Batido, licuado and/or sorbete are used in some regions to refer to

milkshake-like drinks, but which terms are preferred where?

nuts. What are the regional names for different types of nuts? For example, in highland Ecuador

(and elsewhere?), tocte refers to a type of black walnut. In the Dominican Republiccajuilrefers to what elsewhere is called maran.

oatmeal. Quaker (pronounced as if written cuquer) is used in Ecuador (and elsewhere?) andmosh(from English mush?) is used in Guatemala in place of the more universal avena.

pancake. Who says panqueques(three syllables) and who says panquis(two syllables)? What

are the preferences with regard to spelling? See section B2 concerning cake. pastry (sweet pastry). There is a great variety of regional terms used to refer to the specific

pastries of each region, but what about terms for sweet pastries in general? In additionto the not quite universal pastel/pastelito, the following more regional usages have been

observed: repostera(Hispanic Central America); dulce(Panama, Cuba, Puerto Rico andEcuador); masita(Bolivia, Paraguay, Uruguay and Argentina); factura(a different class

of pastry in Paraguay, Uruguay and Argentina); and pasta(Ecuador). Where else are the

above terms used in this sense?

pie(with fruit). Although fruit pies are not as common in the Spanish-speaking world as they arein the United States, they do exist in many Spanish-speaking countries. What are they

called? There is strong evidence to suggest the existence of regional preferences: tarta

and/orpastelin Spain, Paraguay, Uruguay and Argentina;pasteland/orpie(pronounced

as if writtenpay) in most of Spanish America; and in Chile kuchenis used (the result ofGerman influence, pronounced as if written cujen). In the case of pie/pay, what is the

preferred spelling among Spanish Americans, the direct loan word pie or theCastillianized version,pay(orpai)? And do Chileans prefer the direct borrowing, kuchen,

or the Castillianized version, cujen? In the case of these alternate spellings, which is

considered more correct and by whom? Which is the prestige spelling? Where two ormore words compete, to what extent are distinctions made between, for example, tarta(open pie) vs. pastel (closed pie), kuchen/cujen (German style pie) vs. pie/pay (United

States style pie)?

potato chips. Papalinas is the term used in Guatemala in place of papas fritas and/or papitaswhich appear to be used in much of Spanish America. Most Spanish Americans seem to

usepapas fritasfor both potato chips and French fries. Who usespapas a la francesafor French fries? In Mexico, sabritasare often used in the generic sense of potato chipseven though this is really a brand name. In Spain, is it generally patatas fritasfor both, orarepatatas fritas a la inglesaused for potato chips?

restaurant. Who pronounces the word as if it were written restaurante(four syllables), and who

pronounces it with three syllables, as if written restornor restaurn? Are there regionalpreferences for the written forms? Restauranteand restornare the only spellings listed


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in the Real Academia, but restaurante and restaurant seem to be the two most widelyaccepted forms.

sandwich. In some countries a distinction is made between a sandwich made with pan de molde

(pre-sliced, square-shaped bread of the type sold in supermarkets), and one made of a

longer, thinner French/Italian type bread (often called pan baguette). The former is asndwich, or some variant of this word, and the latter is a bocadillo (Spain and Puerto

Rico), a bocadito (Cuba) and a torta (Mexico). In most Spanish-speaking countries,

however, this distinction is not made and a variant of sndwich is used for any type ofsandwich. But which variants are most common? The answer appears to be partly a

question of regional dialect and partly one of social dialect. The more educated and

English-speaking classes seem to prefer the direct loan word, sndwich, and often spell itwithout an accent on the a. The middle and lower socioeconomic classes, on the other

hand, tend to use a more criollopronunciation such as snduche, sangiche, sngiche,

snguche,sanhui, etc. and there appear to be some regional preferences. For example, in

Ecuador snduche is the typical pronunciation and is not considered particularly low-class usage. Which popular variants are most common in each country and what is their

level of social acceptance in each country? In other words, to what extent does the use of

the popular variants carry a social stigma in each region? Is the term emparedado

primarily limited to dictionaries, literature, cookbooks and Lorenzo y Pepita(Dagwood)comic strips, or is the term used in everyday language in certain countries or by certain

people within those countries?

sediment(of a drink). Chingasteis used in this sense in Nicaragua (but is a term one would bewell advised to avoid in Mexico). What other regional words for sediment of a drink are

out there?Bagazo, borra, concho, gabazo, what else?

sheep. Is borregoused in some Spanish-speaking countries more often than ovejain the generalsense of sheep (the animal)? This appears to be the case in Mexico and Ecuador. Is thisso, and where else is this true? Borrego is defined as Cordero o cordera de uno a dosaos which contradicts the definition of cordero, Hijo de la oveja, que no pasa de unao.

slaughterhouse. Rastro is used in Mexico (and in much of Hispanic Central America?) andcamal is used in Ecuador and Peru (and parts of Bolivia?) in addition to the more

universal matadero. In Mexico, Ecuador and Peru, the respective regional term is morecommon than matadero. Rastro is defined without any regional specification as 7.matadero, sitio donde se mata el ganado para el consumo. Is rastrocommonly used inthe sense of slaughterhouse in Spain? Is this usage common anywhere else outside ofMexico and Hispanic Central America?

sno(w) cone. Regional terms include the following: copo(Costa Rica);fro-frioandyun-yun(the

Dominican Republic); minuta (El Salvador); nieve (Honduras); piragua (Puerto Rico);

raspa and rallado (Cuba?); raspadilla (Peru); and raspadillo (Bolivia). In addition, theterms granizado, granizada, raspado and/or raspada are used in many countries, but

where exactly? Which terms are most common in each country? To what extent is adistinction made, in each region, between the traditional sno(w) cone made by a vendedor

ambulantewho actually scraped or shaved a block of ice and added the syrup, and themore modern version in which a machine grinds up the ice and adds the flavoring

automatically? For example, some Dominicans view fro-froas the traditional one and

yun-yun (does it derive from English yum yum?) as the one that comes out of themachine, whereas other Dominicans consider the two terms to be synonymous. In the


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Dominican Republic,guayarmeans to scrape or grate. What about what New Yorkerscall an (Italian) ice? Does it exist in parts of the Spanish-speaking world and, if so,what is it called?

spaghetti / pasta. Tallarines is used in many South American countries to refer to any long

pasta, regardless of whether it is actually spaghetti, spaghettini or tagliarini, etc. Whodistinguishes between espaguetis and tallarines and what are the distinctions? Does

everyone understandfideosas referring to the same class of pasta, or does the term mean

different things to different people?

spicy / hot. Food that has a lot of pepper or chilies in it is described as picante almost

everywhere in the Spanish-speaking world, but in Mexico picosoand enchilosoare also

common.to spill. The standard verb used to refer to the effect of spilling in most places is derramar, but

regarappears to be more commonly used in a number of countries. Where? What about

the verbs used to refer to the cause of spilling such as botar, virar and volcar (knockover, tipover)? What are the regional preferences?

to stink, smell(bad). When food spoils and emits an unpleasant odor, do people say apestaor

hiede?Apestaris defined as 4. intr. arrojar o comunicar mal olor... and hederis definedas Despedir un olor muy malo y penetrante. Nevertheless, there is some evidence tosuggest that hederis more common in some regions (the Hispanic Antilles?) and apestarin many other areas. If this is so, in what regions/countries is each verb most common?

syrup. Jarabe is fairly universal, but in many countries sirope is used. Where? What about

almbar, miel and arrope? There is evidence to suggest that in some countries wheresiropeis commonly used for syrup,jarabetends to refer to syrup that is medicine; thussirope conjures an image of something pleasant whereas jarabe is something that is

unpleasant.tamal. Let us examine the Real Academias definition and ask to what extent it does justice to

the different varieties of tamales: Amr. Especie de empanada de masa de harina demaz, envuelta en hojas de pltano o de la mazorca del maz, y cocida al vapor o en el

horno. Las hay de diversas clases, segn el manjar que se pone en su interior y los

ingredientes que se le agregan. Many Spanish Americans might object to the use, in theabove definition, of the following terms and phrases: empanada (tamales are notempanadas); harina de maz (the masais frequently not made of harina de maz); dela mazorca del maz (in parts of Hispanic South America mazorcarefers to an ear of drycorn and there tamales are made from fresh corn, choclo); and manjar (see the entry

beginning dulce de leche above). Is it best to define tamal with a single broaddefinition, or with a series of more specific ones? How can the use of regionalisms in thedefinition(s) be avoided? What about derivative words such as nacatamal (defined as

Hond., Mj.yNicar. Tamal relleno de carne de cerdo.) and yoltamal? Should they bedefined in terms of the ambiguous tamal, or be defined independently, without resortingto the base word which means different thing

1999_ata annual conf proceedings_food other than fruits and vegetables_moskowitz

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