Discussions about eggcorns and related topics
You are not logged in.
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
I don’t think these are really eggcorns, but they are definitely eggcornish. I’m talking about food-related words that have been Anglicized from French, but, it seems, in an eggcornish way, rather than a deliberate reshaping. I think we can’t call them eggcorns, because the new word retains the meaning of the original.
restauranteur for restaurateur
almandine (or even almondine) for amandine
There must be more, but these are all I can think of.
Added 4/25/09 Of course there’s also vinegarette for vinaigrette.
Last edited by yanogator (2009-04-25 19:27:49)
“I always wanted to be somebody. I should have been more specific.” – Lily Tomlin
Restauranteur and almandine are products of the process that can lead to eggcorns, but I don’t think these particular examples are striking enough to qualify. The problem is that they do not involve any new conceptualization of the original words. Restaurateur might be eggcornized if someone had thought that “rest” was involved, for example, so that the establishment offered a rest bite. Any other part of the word might equally be misconscrewed.
Last edited by burred (2009-04-21 09:13:33)