Brown crevettes grises

Last Friday the recipe of the day in the Times had as an ingredient brown crevettes grises (brown grey shrimps). A twist on the well-known phenomenon of English using Anglo-Saxon words for animals and Latin words for meat. Cow, sheep, pig. Beef, mutton, pork.

Published by

Paul Hodson

Head of Unit "EnergyEfficiency" at European Commission, Directorate-General for Energy

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