Eggcorn Forum

Discussions about eggcorns and related topics

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Registrations were closed for a long time because of forum spam, but I have re-opened them on a trial basis.

The forum administrator (chris dot waigl at gmail dot com) reserves the right to request users to plausibly demonstrate that they are real people with an interest in the topic of eggcorns. Otherwise they may be removed with no further justification. Likewise, accounts that have not been used for posting may be removed.

Thanks for your understanding.

Chris -- 2015-05-30

#1 2017-04-08 15:19:14

From: Mexico
Registered: 2007-10-11
Posts: 2031

andante < al dente

The pasta was just perfectly cooked, not too hard, not too soft, just kind of andante.

(This was contributed by one of my most prolific sources. She is a wonder!)

Andante is kind of midway between largo and presto, so it fits, synaesthetically or something.

*If the human mind were simple enough for us to understand,
we would be too simple-minded to understand it* .

(Possible Corollary: it is, and we are .)



#2 2017-04-12 13:21:06

From: Victoria, BC
Registered: 2007-08-28
Posts: 2515

Re: andante < al dente

I wonder if this is an eggcorn in Italian.

Hatching new language, one eggcorn at a time.



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