SAN FRANCISCO — Have you recently been embarrassed in front of your kitchen co-workers by mispronouncing the names of some of the ingredients on your executive chef’s lineup for the evening?
Well, if you don’t have time to dust off the old Larousse Gastronomique, you can always start following the handy food blog by SF Weekly’s Jonathan Kauffman.
Entitled, “Don’t Sound like a Tool,” he chips in with a weekly take on how to pronounce some of the more obscure and foreign words in the culinary lexicon, providing some helpful background and history on the subject, too.
And there’s even an audio component to refer to, so you can hear exactly which syllables to accentuate the next time you’re asked to use the couscoussière.
Check it out, here.
https://blogs.sfweekly.com/foodie/audio/
SAN FRANCISCO — Have you recently been embarrassed in front of your kitchen co-workers by mispronouncing the names of some of the ingredients on your executive chef’s lineup for the evening?
Well, if you don’t have time to dust off the old Larousse Gastronomique, you can always start following the handy food blog by SF Weekly’s Jonathan Kauffman.
Entitled, “Don’t Sound like a Tool,” he chips in with a weekly take on how to pronounce some of the more obscure and foreign words in the culinary lexicon, providing some helpful background and history on the subject, too.
And there’s even an audio component to refer to, so you can hear exactly which syllables to accentuate the next time you’re asked to use the couscoussière.
Check it out, here.
