2007-02-09 08:36:12 · 13 answers · asked by maidenrocks 3 in Society & Culture ➔ Languages
literally = blown
In french cuisine and language, it means puffed up.
And yes you can translate it : it's not a Name but an attribute. The english language borrowed it and made it a name in regards to the recipe and the exotic origin of the item.. But in French it is the attribute to that recipe.
Same thing for Creme Caramel, Filet Mignon, Sauteed, or other expressions like Pot-Pourri, A La Carte, Je ne sais quoi...
2007-02-09 08:38:46 · answer #1 · answered by GuyNextDoor 4 · 1⤊ 1⤋
As it's a food item, a translation really isn't appropriate. Just as you don't translate the word "Chimichanga" from Spanish to English, you'd follow the same rule with any other food item of a foreign origin.
2007-02-09 16:49:24 · answer #2 · answered by pblcbox 4 · 0⤊ 2⤋
There is no English translation because this is a food item.
Nobody translates sushi. It's the same.
2007-02-10 09:11:17 · answer #3 · answered by kornog44 2 · 0⤊ 1⤋
Well, i think in fact that it's just souffle - sometimes words are imported from one laguage to another without any changes.
2007-02-09 19:05:38 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Full of hot breath. Doesn't look good on a menu.
2007-02-10 03:35:05 · answer #5 · answered by cymry3jones 7 · 0⤊ 0⤋
It can mean blown or, colloquially, flabbergasted. The verb "souffler" means "to blow".
The dish is so named because it is so puffed up, as if blown up.
2007-02-09 16:40:17 · answer #6 · answered by Doethineb 7 · 2⤊ 1⤋
My english translation is 'a floppy unedible mess!'
2007-02-09 16:40:30 · answer #7 · answered by L D 5 · 1⤊ 2⤋
blown
2007-02-09 16:53:31 · answer #8 · answered by AMS 4 · 0⤊ 0⤋
blown
2007-02-11 14:11:10 · answer #9 · answered by Anonymous · 0⤊ 1⤋
puffed up
2007-02-09 16:40:33 · answer #10 · answered by Ker Bear B 1 · 2⤊ 1⤋