{"id":10300,"date":"2018-03-12T19:56:07","date_gmt":"2018-03-12T19:56:07","guid":{"rendered":"https:\/\/blogs.transparent.com\/irish\/?p=10300"},"modified":"2018-03-28T20:02:28","modified_gmt":"2018-03-28T20:02:28","slug":"irish-vocab-round-up-for-the-corned-beef-mairteoil-shaillte-blogpost","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/irish\/irish-vocab-round-up-for-the-corned-beef-mairteoil-shaillte-blogpost\/","title":{"rendered":"Irish Vocab Round-up for the “Corned Beef” (mairteoil shaillte) Blogpost"},"content":{"rendered":"
\"\"<\/a>

https:\/\/www.usda.gov\/media\/blog\/2013\/03\/15\/how-corned-beef-and-cabbage-became-holiday-staple ,<\/a> Attribution 2.0 Generic\u00a0
(CC BY 2.0), T\u00e9acs Gaeilge le R\u00f3isl\u00edn, 2018<\/p><\/div>\n

\u00a0(le R\u00f3isl\u00edn) <\/strong><\/p>\n

This blogpost is a follow-up to the recent post on “mairteoil shaillte agus cab\u00e1iste,” <\/strong>a typical St. Patrick’s Day dinner (dinn\u00e9ar tipici\u00fail L\u00e1 Fh\u00e9ile P\u00e1draig) <\/strong>in America (nasc th\u00edos<\/strong>)<\/p>\n

Today we’ll look at the words for various food items in the corned beef and cabbage dinner and how they are described.\u00a0 We’ll pay close attention to whether the words are grammatically masculine or feminine — it’s an issue you can’t escape in Irish.\u00a0 The same is true for most (if not all?) European languages — English is the “ceann corr<\/strong>” (odd man out) in this case.<\/p>\n

Let’s start with “mairteoil<\/strong>” (beef).\u00a0 Like all words based on “feoil<\/strong>” (meat), it’s grammatically feminine, because “meat” is grammatically feminine (an fheoil<\/strong>, the meat).\u00a0 That means we apply lenition (s\u00e9imhi\u00fa<\/strong>) when we want to say “the beef,” “the pork,” etc.\u00a0 The other types of meat mentioned in the following exercise were not in the “corned beef” post, but are mostly pretty well known, and have been covered in various “iarbhlagmh\u00edreanna<\/strong>” (previous blogposts).\u00a0 So we have the following, with blanks for you to fill in and definitions to match up.\u00a0 BTW, the “banc focal<\/strong>” has one extra word for a type of meat, just for the d\u00fashl\u00e1n<\/strong>, but it’s explained in the freagra\u00ed th\u00edos<\/strong>.<\/p>\n

Banc Focal<\/strong>: a) beef\u00a0 b) brawn\u00a0 c) mutton\u00a0 d) pork\u00a0 e) veal\u00a0 f) venison<\/p>\n

1).an m__airteoil, the _____<\/p>\n

2).an m__uiceoil, the _____<\/p>\n

3).an laof__eoil, the _____<\/p>\n

4).an c__aoireoil, the _____ (which is rarely eaten in the US, even for “stobhach Gaelach<\/strong>,” which American cooks typically make with beef, \u00e0 la Dinty Moore — and for the Irish background of this cartoon character and food, please see the n\u00f3ta<\/strong> below.)<\/p>\n

5).an oiseoil, the _____ (and right, there are no blanks to fill in, since the word begins with a vowel, and vowels never take this change).<\/p>\n

Before we completely leave the “meat section,” I’ll just note that we can say “circeoil<\/strong>” (lit. “hen-meat”) for “chicken,” but mostly I see “sic\u00edn<\/strong>” used, for both the animal and the meat.\u00a0 A quick survey of “chicken” terms in tearma.ie revealed about 60 food-related terms with “sic\u00edn<\/strong>” and only one with “circeoil<\/strong>,” which curiously turned out to be “veigeat\u00f3ir circeola<\/strong>” for “pollo vegetarian.”<\/p>\n

Now for “saillte<\/strong>” (cured, “corned” if talking about beef).\u00a0 It’s mostly with “mairteoil<\/strong>” that I’ve seen this word used, but it can also mean “salted,” as in “im saillte<\/strong>,” and as a different part of speech, for the verbal noun, it can mean “of salting,” as in “fearas saillte<\/strong>” (salting equipment).\u00a0 Notice that since “mairteoil<\/strong>” is grammatically feminine, “saillte<\/strong>” becomes “shaillte<\/strong>,” but this doesn’t happen for “im<\/strong>” or “fearas<\/strong>,” which are masculine.\u00a0 Also, though I’ve yet to see it in any Irish dictionary, I have found one (anyway) reference in a natural context (i.e. non-machine-sounding) to “caramal saillte<\/strong>” online – neam<\/strong>!\u00a0 Nasc don tagairt th\u00edos<\/strong>.<\/p>\n

There is another word for “salted” or “saline,” which is “goirt<\/strong>.”\u00a0 Mostly it seems to be used in different contexts, like “riasc goirt<\/strong>” (salt marsh) and “uisce goirt<\/strong>” (brackish water), or even for tears (deora goirte<\/strong>, which are always salty, but here “goirt<\/strong>” can also mean “bitter”).\u00a0 “Iasc<\/strong>” (fish) can either be “goirt<\/strong>” or “saillte<\/strong>” (a project to research further!) and the phrase “feoil ghoirt<\/strong>” (defined as “salt meat,” if that can be distinguished from “salted” meat).brings us full circle, back to the “mairteoil shaillte<\/strong>.”\u00a0 My understanding is that salt meat, at least traditional salt meat<\/em>, didn’t need refrigeration — that was the whole point of making it.<\/p>\n

The two remaining keywords from the last blogpost are pretty straightforward, but each has some interesting additional phrases:<\/p>\n

cab\u00e1iste<\/strong>, cabbage, which can be “dearg<\/strong>” (red) or “glas<\/strong>” (green). Other types include “cab\u00e1iste S\u00edneach<\/strong>” and “cab\u00e1iste sav\u00e1\u00ed<\/strong>” (or “Savoy”).\u00a0 And then there’s the whole “c\u00e1l<\/strong>” vs. “cab\u00e1iste<\/strong>” issue, which I’ll only allude to here, with a few terms: c\u00e1l catach<\/strong> (curly kale), c\u00e1l dearg<\/strong> (which literally means “red kale” but is defined as “Scotch [sic] kale”, and “c\u00e1l rabach<\/strong> (kohlrabi).\u00a0 See the nasc th\u00edos<\/strong> for further discussion.\u00a0 In terms of preparation, cabbage can be “beirithe<\/strong>” (boiled), suaithfhriochta<\/strong> (stir-fried), or “coipthe<\/strong>” (fermented), among other methods.\u00a0 Watch out for “coipthe<\/strong>” though, since it can also mean “whipped” (as in cream), “creamed” (as in potatoes), plus “beaten” or “simmered.” \u00a0Fairly all-purpose, a bit like “bruith<\/strong>” which can mean all of the following: cook, boil, broil, bake, and grill.<\/p>\n

And don’t mistake “cabbage white” for\u00a0 a type of cabbage — it’s a butterfly (b\u00e1n\u00f3g chab\u00e1iste<\/strong>, based on “b\u00e1n<\/strong>,” the color white).<\/p>\n

Since “cab\u00e1iste<\/strong>” and “c\u00e1l<\/strong>” are masculine nouns, the words describing them don’t undergo any further change (so “dearg<\/strong>,” not “dhearg<\/strong>,” “glas,<\/strong>” not “ghlas<\/strong>“, etc.).\u00a0 At least not until we get to the forms for an tuiseal ginideach<\/strong>, some day, down the road.<\/p>\n

pr\u00e1ta<\/strong>, potato, usually in the plural: pr\u00e1ta\u00ed<\/strong>, aka “fata<\/strong>, pl: fata\u00ed<\/strong>” (i nGaeilge Chonnachta<\/strong>) and “pr\u00e9ata<\/strong>, pl. pr\u00e9ata\u00ed<\/strong>) (mentioned regarding Gaeilge Uladh<\/strong>, although frankly, I don’t remember hearing this variation used much there.\u00a0 Maybe others have.).<\/p>\n

All three of these words are grammatically masculine, so, again, no further changes to the adjective, except if we start including the tuiseal ginideach<\/strong>, which we’re not here, because this post is “fata go leor<\/strong>” as it is (I duck, you groan).\u00a0 So, with adjectives, we have “pr\u00e1ta m\u00f3r<\/strong>,” “fata beag<\/strong>,” or “pr\u00e9ata blasta<\/strong>.”\u00a0 But if we got into “sceall\u00f3ga<\/strong>” (chips, French fries), then we’d have a feminine noun (sceall\u00f3g<\/strong>), so “sceall\u00f3g mh\u00f3r<\/strong>,” “sceall\u00f3g bheag<\/strong>,” or “sceall\u00f3g bhlasta<\/strong>.”\u00a0 But that’s a horse (capall<\/strong>) of a different color and we could talk about that topic till the cows (na ba<\/strong>) come home, so I think I’ll put the kibosh on this topic for now, just adding with a few more references to iarbhlagmh\u00edreanna<\/strong> on the topic (naisc th\u00edos<\/strong>).\u00a0 Hope this was a helpful review\/overview. – SGF — R\u00f3isl\u00edn<\/strong><\/p>\n

Freagra\u00ed<\/strong>: 1).an mhairteoil<\/strong>, the beef; 2).an mhuiceoil<\/strong>, the pork; 3).an laofheoil<\/strong>, the veal; 4).an chaoireoil<\/strong>, the mutton 5). an oiseoil<\/strong>, the venison.\u00a0 And “brawn,” by the way, is “toirceoil<\/strong>,” from “torc (allta)<\/strong>, meaning “(wild) boar.”<\/p>\n

Iarbhlagmh\u00edreanna ar na cine\u00e1lacha bia a lua\u00edodh sa bhlagmh\u00edr seo:<\/strong><\/p>\n

dinn\u00e9ar mairteoil shaillte<\/strong>:\u00a0C\u00e9n f\u00e1th a dtugtar \u2018corned beef\u2019 ar mhairteoil shaillte muna bhfuil \u2018corn\u2019 ar bith i gceist? Agus cad a itheann tusa i gcomhair \u2018St. Patrick\u2019s Day\u2019?<\/a>Posted by\u00a0r\u00f3isl\u00edn<\/a>\u00a0on Mar 7, 2018<\/span><\/p>\n

pr\u00e1ta\u00ed:<\/strong> A Pr\u00e1ta by Any Other Name: T\u00e9arma\u00ed Bia agus C\u00f3caireachta (Food and Cooking Terms)<\/a>Posted by\u00a0r\u00f3isl\u00edn<\/a>\u00a0on Jun 23, 2009 in\u00a0Irish Language<\/a><\/p>\n

Nite, Bruite, is Ite \u2014 Na Pr\u00e1ta\u00ed (aka Fata\u00ed), That Is!<\/a>Posted by\u00a0r\u00f3isl\u00edn<\/a>\u00a0on Nov 5, 2013 in\u00a0Irish Language<\/a><\/p>\n

Speaking of \u2018Nite, Bruite, is Ite\u2019 (and who can prepare and eat potatoes the fastest)<\/a>Posted by\u00a0r\u00f3isl\u00edn<\/a>\u00a0on Nov 9, 2013 in\u00a0Irish Language<\/a><\/p>\n

D\u00f3igheanna le Pr\u00e1ta\u00ed a R\u00e9iteach (Irish Terms for Ways to Prepare Potatoes)<\/a>Posted by\u00a0r\u00f3isl\u00edn<\/a>\u00a0on Nov 26, 2015 in\u00a0Irish Language<\/a><\/p>\n

Not just \u2018bruite\u2019 \u2014 some Irish terms for preparing potatoes<\/a>Posted by\u00a0r\u00f3isl\u00edn<\/a>\u00a0on May 6, 2017 in\u00a0Irish Language<\/a><\/p>\n

Speaking of Spuds: Sceall\u00f3ga (Pr\u00e1ta\u00ed) and Sceall\u00f3ga Eile (Irish Words for Chips, Potato and Otherwise)<\/a>Posted by\u00a0r\u00f3isl\u00edn<\/a>\u00a0on May 12, 2017 in\u00a0Irish Language<\/a><\/p>\n

Tagairt do “charamal saillte” (i nGaeilge): <\/strong>www.bbc.co.uk\/programmes\/p04d0xtw<\/p>\n

Alt faoi “chab\u00e1iste Sav\u00e1\u00ed” agus “c\u00e1l” (i mB\u00e9arla):<\/strong> http:\/\/www.spiciefoodie.com\/2011\/02\/16\/lost-in-translation-savoy-cabbage-is-not-kale-doh-2\/<\/p>\n

N\u00f3ta maidir le <\/strong>Dinty Moore, t\u00e1irge stobhach mairteola a dh\u00e9anann an comhlacht <\/strong>Hormel \u00a0— an stobhach Gaelach \u00e9?\u00a0 Agus\u00a0le c\u00fapla nasc eile<\/strong><\/p>\n

In the cartoon series “Bringing Up Father” by George McManus (1884-1954), about the nouveau-riche Irish characters Maggie and Jiggs, there is an Irish tavern\/restaurant-owner named Dinty Moore in Jiggs’s original working-class neighborhood.\u00a0 No coincidence that the cartoonist was of Irish heritage, born and raised in St. Louis, Missouri! Jiggs is depicted as an immigrant while his wife, Maggie, is “lace-curtain Irish.”<\/p>\n

“Dinty” served both Irish stew and corned beef and his establishment was frequented by Jiggs.\u00a0 As a result of the cartoon’s popularity in Newfoundland, Jiggs lent his name to the corned beef dinner as served there, where it is known as a “Jiggs’ dinner.”\u00a0 Curious, isn’t it, how the name “Jiggs” latched on there, given the frequency of both “squid-jigging” and dancing “jigs” (and reels, of course).\u00a0 Na t\u00e9arma\u00ed sin i nGaeilge?\u00a0 Jige\u00e1il scuideanna<\/strong>, or to use the more expressive term, “jige\u00e1il<\/strong> m\u00e1ithreacha s\u00faigh<\/strong>, lit. jigging of, errmm, mothers of, well, let’s say, suction.\u00a0 A “jig” for catching squid is simply “jig<\/strong>” in Irish also (pl: jigeanna<\/strong>).\u00a0 And then Newfoundlanders also dance plenty of “poirt<\/strong>” (jigs) as well as “r\u00edleanna<\/strong>” or “cora<\/strong>” (both meaning “reels”).\u00a0 Jigs, jigs, Jiggs — all just coincidence, of course. \u00a0BTW, the cartoon strip lasted from 1913 to 2000 — longer than the life of its creator.<\/p>\n

When Hormel (d\u00e9ant\u00f3ir\u00ed Spam agus Dinty Moore<\/strong>) created their own cartoon character for marketing Dinty Moore stew, it was a brawny, toque-wearing lumberjack, not any stereotypical Irish figure.\u00a0 OK, toque is basically Canadian, but Minnesota (where Hormel and its Spam Museum are headquartered) is close enough, I guess, and probably cold enough to warrant the toque almost year round.\u00a0 No doubt this could turn into an interesting examination of Gaeil-Mheirice\u00e1nachas<\/strong> through cult\u00far pobail<\/strong>, but suffice it to say here that it has always intrigued me to see the varying opinions about whether Irish stew should be made from beef or mutton.\u00a0 Is Dinty Moore beef stew actually Irish?\u00a0 Do bhar\u00fail f\u00e9in, a l\u00e9itheoir?<\/strong><\/p>\n

Naisc<\/strong>: http:\/\/www.chicagotribune.com\/suburbs\/post-tribune\/lifestyles\/ct-ptb-potempa-farm-st-0807-20160805-story.html , The Farm: Reader wants beef stew recipe and who’s Dinty Moore?<\/p>\n

https:\/\/www.nytimes.com\/2001\/10\/14\/nyregion\/fyi-638820.html, F.Y.I. … Stew From the Funnies<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

\u00a0(le R\u00f3isl\u00edn) This blogpost is a follow-up to the recent post on “mairteoil shaillte agus cab\u00e1iste,” a typical St. Patrick’s Day dinner (dinn\u00e9ar tipici\u00fail L\u00e1 Fh\u00e9ile P\u00e1draig) in America (nasc th\u00edos) Today we’ll look at the words for various food items in the corned beef and cabbage dinner and how they are described.\u00a0 We’ll pay…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":36,"featured_media":10305,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[3898],"tags":[508867,32965,508863,8942,508869,5139,508866,508864,508868,111432,508870,111517,6520,6524,508837,508862,6936],"class_list":["post-10300","post","type-post","status-publish","has-post-thumbnail","hentry","category-irish-language","tag-bringing-up-father","tag-cabaiste","tag-cal","tag-dinner","tag-dinty","tag-fata","tag-george-mcmanus","tag-jiggs","tag-maggie","tag-mairteoil","tag-moore","tag-muiceoil","tag-prata","tag-preata","tag-saillte","tag-shaillte","tag-st-patricks-day"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/posts\/10300","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/users\/36"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/comments?post=10300"}],"version-history":[{"count":9,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/posts\/10300\/revisions"}],"predecessor-version":[{"id":10310,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/posts\/10300\/revisions\/10310"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/media\/10305"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/media?parent=10300"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/categories?post=10300"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/irish\/wp-json\/wp\/v2\/tags?post=10300"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}