Tonight 8.30 BBC2: Raymond Blanc on Charcuterie

[saucisson]

The best bit of the program for me was certainly the cured duck

[Ianinfrance]

Yes Dave, I rather agree with you.

Though it has to be said it is quite different from the way I do mine. But it looks very interesting all the same and may try it just to compare.

(Does it count as charcuterie?)

[Ianinfrance]

BW,

So how would YOU - as a lexicographer - define charcuterie?

Remembering that it's a French word and that the French language IS officially defined by the Académie Française.

[grisell]

[---]
(Does it count as charcuterie?)

You should know, Ian, you're in France. (char cuit = cooked meat? )

[beardedwonder5]

Pragmatically. If used in a book title, I'd be thinking in terms of pork and cured products. But if the book was designed to help an artisan make a living, I'd be thinking of including the stuff you see in the windows, like toms in mayo, stuffed eggs, etc.

I'm not a lexicographer. But a long time ago I did couple of couses in linguistics. The books and lectures notes would have been over 50 years old, if they still existed. Long gone. A few whisps of memory.

"Cooked meat"? Parma ham?

[wheels]

Now I'm totally confused?

[quietwatersfarm]

Clearly, I'm not french (unless my parents were both very good at english accents!) and Im no linguist, but these days I think the term Charcuterie is reasonably applied to cover all types of meat that have been preserved (and often enhanced in the process) by some means or another.

[grisell]

[---]
"Cooked meat"? Parma ham?

I just raised the question. I didn't take sides.