Not exactly language related, but a day celebrating scouse, a kind of
stew popular with sailors and often including ship's biscuit as an
ingredient. Well known in Liverpool. The day was instituted by a "travel
adventurer" named Graham Hughes some time in the early 2000s.

The word for the stew is a shortening of "lobscouse" (OED 1707-,
etymology obscure); the shorter form appears first in Dana's _Two Years
Before the Mast_ (1840).
A century or so later we find it used for a native of Liverpool (1945-),
and for the local dialect or accent (1960-). South Lancashire with
strong influence from Irish. Became quite fashionable thanks to
you-know-who.

On 2024-03-01, Ross Clark wrote:

> Not exactly language related, but a day celebrating scouse, a kind of
> stew popular with sailors and often including ship's biscuit as an
> ingredient. Well known in Liverpool. The day was instituted by a "travel
> adventurer" named Graham Hughes some time in the early 2000s.
>
> The word for the stew is a shortening of "lobscouse" (OED 1707-,
> etymology obscure); the shorter form appears first in Dana's _Two Years
> Before the Mast_ (1840).
> A century or so later we find it used for a native of Liverpool (1945-),
> and for the local dialect or accent (1960-). South Lancashire with
> strong influence from Irish. Became quite fashionable thanks to
> you-know-who.

Interesting, thanks. I knew who Scousers are but not why.

--
A life is like a garden. Perfect moments can be had, but not
preserved, except in memory. LLAP. ---Leonard Nimoy

On 3/1/2024 3:16 AM, Adam Funk wrote:
> On 2024-03-01, Ross Clark wrote:
>
>> Not exactly language related, but a day celebrating scouse, a kind of
>> stew popular with sailors and often including ship's biscuit as an
>> ingredient. Well known in Liverpool. The day was instituted by a "travel
>> adventurer" named Graham Hughes some time in the early 2000s.
>>
>> The word for the stew is a shortening of "lobscouse" (OED 1707-,
>> etymology obscure); the shorter form appears first in Dana's _Two Years
>> Before the Mast_ (1840).
>> A century or so later we find it used for a native of Liverpool (1945-),
>> and for the local dialect or accent (1960-). South Lancashire with
>> strong influence from Irish. Became quite fashionable thanks to
>> you-know-who.
>
> Interesting, thanks. I knew who Scousers are but not why.
>

Stew: "Stobhach" is a hearty Irish stew traditionally made with lamb,
mutton, or beef, potatoes, onions, and vegetables.

Soup: "Brocán" is a thick soup similar to a stew, often made with
vegetables, barley, and sometimes meat.

Stew: "Nikujaga" is a classic Japanese stew with meat (usually pork or
beef), potatoes, carrots, onions, and other vegetables simmered
in a flavorful broth.
Soup: "Miso shiru" is a staple Japanese soup made with miso paste, dashi
(fish broth), seaweed, and various toppings like tofu,
vegetables, or fish.

Stew: "Ragoût" is a French stew made with meat, vegetables, and a rich
sauce. It can be enjoyed on its own or served over rice or pasta.
Soup: "Soupe" is a general term for soup in French. There are many
varieties, including broth-based soups like "potage" and
cream-based soups like "bisque."

Stew: "Eintopf" is a German stew typically made with meat, potatoes,
vegetables, and sometimes sausage. It is a hearty and comforting
dish.
Soup: "Suppe" is the German word for soup. Popular German soups include
"Kartoffelsuppe" (potato soup) and "Gulaschsuppe" (goulash
soup).

Glenn Gould, when talking about one of Bach's Goldberg Variations,
said that it was based on a naughty song (?) about Cabbage ...

The melody used in Bach's Quodlibet is actually a
combination of several German folk songs, including "Kraut und Rüben
haben mich vertrieben" ("Cabbage and turnips have driven me away").

This song does mention cabbage, but it's not inherently
"naughty."

It likely tells the story of someone who dislikes a place where
they only have cabbage and turnips to eat.

It's possible that Glenn Gould misinterpreted the song's meaning or used
it as a humorous anecdote.

On 2024-03-01, Ross Clark <benlizro@ihug.co.nz> wrote:

> A century or so later we find it used for a native of Liverpool (1945-),
> and for the local dialect or accent (1960-). South Lancashire with
> strong influence from Irish. Became quite fashionable thanks to
> you-know-who.

My only brushes with basilectal Scouse are the occasional interviews
with UFC fighters from the Liverpool area. (Paddy Pimblett and
Molly McCann are two current exponents.) What is weird is that
when I hear Scouse, it typically doesn't even register as English
for me. When you know a language you automatically recognize and
understand it. But when I hear Scouse it's just some kind of foreign
speech. I need to force myself to process it as English, and then
I can more or less understand it.

--
Christian "naddy" Weisgerber naddy@mips.inka.de

On 2024-03-01 14:24, HenHanna wrote:
> On 3/1/2024 3:16 AM, Adam Funk wrote:
>> On 2024-03-01, Ross Clark wrote:
>>
>>> Not exactly language related, but a day celebrating scouse, a kind of
>>> stew popular with sailors and often including ship's biscuit as an
>>> ingredient. Well known in Liverpool. The day was instituted by a "travel
>>> adventurer" named Graham Hughes some time in the early 2000s.
>>>
>>> The word for the stew is a shortening of "lobscouse" (OED 1707-,
>>> etymology obscure); the shorter form appears first in Dana's _Two Years
>>> Before the Mast_ (1840).

Love the way English can be misinterpreted.
I first thought, "so the Mast was in 1842?"

--
Doc, note, I dissent. A fast never prevents a fatness. I diet on cod.

On 2024-03-01, Ross Clark <benlizro@ihug.co.nz> wrote:

> The word for the stew is a shortening of "lobscouse" (OED 1707-,
> etymology obscure);

That has to be related to German "Labskaus", a stereotypical Northern
German/sailor stew... possibly borrowed from the English word, but
unknown origin (Pfeifer).

--
Christian "naddy" Weisgerber naddy@mips.inka.de

Ross Clark wrote:
> Not exactly language related, but a day celebrating scouse, a kind of
> stew popular with sailors and often including ship's biscuit as an
> ingredient. Well known in Liverpool. The day was instituted by a "travel
> adventurer" named Graham Hughes some time in the early 2000s.
>
> The word for the stew is a shortening of "lobscouse" (OED 1707-,
> etymology obscure); the shorter form appears first in Dana's _Two Years
> Before the Mast_ (1840).
> A century or so later we find it used for a native of Liverpool (1945-),
> and for the local dialect or accent (1960-). South Lancashire with
> strong influence from Irish. Became quite fashionable thanks to
> you-know-who.

Wow, recipes for scouse and labskaus look tasty. Well, for
the labskaus they'll have to leave out the beets - don't
like those ;)

On 3/1/2024 12:24 PM, HenHanna wrote:
> On 3/1/2024 3:16 AM, Adam Funk wrote:
>> On 2024-03-01, Ross Clark wrote:
>>
>>> Not exactly language related, but a day celebrating scouse, a kind of
>>> stew popular with sailors and often including ship's biscuit as an
>>> ingredient. Well known in Liverpool. The day was instituted by a "travel
>>> adventurer" named Graham Hughes some time in the early 2000s.
>>>
>>> The word for the stew is a shortening of "lobscouse" (OED 1707-,
>>> etymology obscure); the shorter form appears first in Dana's _Two Years
>>> Before the Mast_ (1840).
>>> A century or so later we find it used for a native of Liverpool (1945-),
>>> and for the local dialect or accent (1960-). South Lancashire with
>>> strong influence from Irish. Became quite fashionable thanks to
>>> you-know-who.
>>
>> Interesting, thanks. I knew who Scousers are but not why.
>>
>
>
>
> Stew: "Stobhach" is a hearty Irish stew traditionally made with lamb,
>       mutton, or beef, potatoes, onions, and vegetables.
>
> Soup: "Brocán" is a thick soup similar to a stew, often made with
>           vegetables, barley, and sometimes meat.
>
>
> Stew: "Nikujaga" is a classic Japanese stew with meat (usually pork or
>         beef), potatoes, carrots, onions, and other vegetables simmered
>           in a flavorful broth.
> Soup: "Miso shiru" is a staple Japanese soup made with miso paste, dashi
>           (fish broth), seaweed, and various toppings like tofu,
>                vegetables, or fish.
>
>
> Stew: "Ragoût" is a French stew made with meat, vegetables, and a rich
>        sauce. It can be enjoyed on its own or served over rice or pasta.
> Soup: "Soupe" is a general term for soup in French. There are many
>          varieties, including broth-based soups like "potage" and
>                cream-based soups like "bisque."
>
>
> Stew: "Eintopf" is a German stew typically made with meat, potatoes,
>         vegetables, and sometimes sausage. It is a hearty and comforting
>             dish.
> Soup: "Suppe" is the German word for soup. Popular German soups include
>           "Kartoffelsuppe" (potato soup) and "Gulaschsuppe" (goulash
>            soup).
>
>
> Glenn Gould, when talking about one of Bach's Goldberg Variations,
> said that it was based on a  naughty song (?) about Cabbage ...
>
>
>               The melody used in Bach's Quodlibet is actually a
> combination of several German folk songs, including "Kraut und Rüben
> haben mich vertrieben" ("Cabbage and turnips have driven me away").
>
>           This song does mention cabbage, but it's not inherently
> "naughty."
>
>         It likely tells the story of someone who dislikes a place where
> they only have cabbage and turnips to eat.
>
> It's possible that Glenn Gould misinterpreted the song's meaning or used
> it as a humorous anecdote.

> Love the way English can be misinterpreted.
> I first thought, "so the Mast was in 1842?"
>

Dana's _Two Years Before the Mast_ (1840).

-------------- meaning... Two years' stint on a ship???