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Braised Veal, Carrots, Olives and Capers; stress-less speaking — 4 Comments

  1. I think you should have said ‘day SON-DULL’, with the ‘son’ as in ‘sonic’ and the ‘n’ a barely pronounced nasal. The other trick which really helps with French is that it is a vowel forward language ie syllables mostly end in vowels, which is another reason the cadence is different to English, which is a consonant forward language with most syllables ending in a consonant. Try it with a word like Chenonceau. In French the syllables are Shuh-no(n)-so. An English speaker will say it Shen-on-so.

    Quite right regarding veal. If you drink milk or eat cheese or yoghurt, you have an obligation to eat veal.

    • Well…. that depends on how one pronounces vowels lol
      I find that knowing why a language is pronounced in a certain way is helpful to me (as an adult). Usually teachers don’t know or don’t address it, just saying to listen and learn.
      Love the bit about milk and cheese – never thought of it that way before… Absolutely right!

  2. I don’t eat veal on principal here. Nor do I eat foie gras. But that’s just me and I admit to being a bit of a dichotomy when it comes to the meat I do eat.

    I took four years of Spanish in school. I could never learn how to write it out though and that, coupled with my lack of anyone to converse with means I’ve forgotten most of it. When I was a small child, I spent hours with my mother’s parents who conversed in Scots Gaelic. I was fairly good at that but again, they moved to a warm climate and I lost my conversation partners though I’m trying slowly to relearn it.

    • When we lived in Andorra, on the Spanish-speaking side, my French was very good. As soon as we moved to France my French became abysmal but my Spanish became excellent. lol Veal comes from older animals here and is closer to what beef is in the US. Our beef also comes from older animals,,,,, tough.