# How come American English uses more French culinary terms than Old World English does? **URL:** \ **Category:** Cafe Society\ **Created:** [April 20, 2011, 1:19am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030 "2011-04-20T01:19:26Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![An\_Gadai](https://avatars.discourse-cdn.com/v4/letter/a/d6d6ee/32.png) [@An\_Gadai](https://boards.straightdope.com/u/An_Gadai)\ **Post date:** [April 20, 2011, 1:19am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/1 "2011-04-20T01:19:26Z")
I mean France is only a few miles from England yet it seems that with regard to cuisine Americans use more French terms than the British or Irish do. Filet - Fillet Entrée - Starter Filet mignon - fillet steak etc. (Bonus question: why is soup typically served with crackers in the US? I just don’t get it!) ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 20, 2011, 1:29am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/2 "2011-04-20T01:29:12Z")
> [@An\_Gadai](#): > > Entrée - Starter The term is French, but in American English, “entree” refers to the main dish, not the starter, which is usually called an “appetizer.” > [@](#): > > (Bonus question: why is soup typically served with crackers in the US? I just don’t get it!) I’ve only seen that in diners or family restaurants. In fact, I can’t think of the last time I had soup with crackers. I suppose it’s there to help fill you up and make the soup course feel more substantial. Also, remember that you guys use French-derived terms like “courgette” and “aubergine,” while we use the Germanic or English equivalents, so I’m not sure whether the assumption in your OP holds up or not. ---
**Author:** ![RealityChuck](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/realitychuck/32/195_2.png) [@RealityChuck](https://boards.straightdope.com/u/RealityChuck)\ **Post date:** [April 20, 2011, 1:37am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/3 "2011-04-20T01:37:08Z")
> [@An\_Gadai](#): > > (Bonus question: why is soup typically served with crackers in the US? I just don’t get it!) It generally isn’t. The main exception is clam chowder, which is served with oyster crackers. Some diners give Saltines with tomato soup and the like, but upscale restaurants never do it. In the US, there was a time where French cuisine was considered the best, so I’m sure restaurant owners used French terms to give it an aura of class. ---
**Author:** ![An\_Gadai](https://avatars.discourse-cdn.com/v4/letter/a/d6d6ee/32.png) [@An\_Gadai](https://boards.straightdope.com/u/An_Gadai)\ **Post date:** [April 20, 2011, 1:56am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/4 "2011-04-20T01:56:22Z")
> [@pulykamell](#): > > Also, remember that you guys use French-derived terms like “courgette” and “aubergine,” while we use the Germanic or English equivalents, so I’m not sure whether the assumption in your OP holds up or not. That’s true. I didn’t think of the counter-examples when writing the OP. ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [April 20, 2011, 2:33am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/5 "2011-04-20T02:33:54Z")
Sous-vide comes to mind. I’m honestly surprised we didn’t dub it temp-o-matic vacu-pak. > **[List of English words of French origin](https://en.wikipedia.org/wiki/List_of_English_words_of_French_origin)** > > A great number of words of French origin have entered the English language to the extent that many Latin words have come to the English language. 45% of all English words have a French origin.\[verification needed\]\[better source needed\] This suggests that 80,000 words should appear in this list; this list, however, only includes words imported directly from French, such as both joy and joyous, and does not include derivatives formed in English of words borrowed from French, including joyful, jo ---
**Author:** ![Larry\_McAwful](https://avatars.discourse-cdn.com/v4/letter/l/e99b99/32.png) [@Larry\_McAwful](https://boards.straightdope.com/u/Larry_McAwful)\ **Post date:** [April 20, 2011, 2:38am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/6 "2011-04-20T02:38:32Z")
Someone remarked to me just today that the British seem to favor English-sounding terms more than Americans do, for whatever reason. This stretches to all sorts of terms, like preferring _lift_ over _elevator_ and _way out_ over _exit_. I don’t know if this is true or not, but it seems consistent with what you’re talking about. It seems that the British _indicator_ doesn’t follow this rule, but maybe it wouldn’t, since the American _turn signal_ derives from Latin, as does the British term, so neither term fits the mold. Your American chain restaurants are more likely to offer crackers with soup all the time, but as others have said, crackers are generally considered to be _comme on fait_ with clam chowder. Personally I like crackers in tomato soup, but in general, I can do without them in my soup, too. ---
**Author:** ![antonio107](https://avatars.discourse-cdn.com/v4/letter/a/7ea924/32.png) [@antonio107](https://boards.straightdope.com/u/antonio107)\ **Post date:** [April 20, 2011, 2:41am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/7 "2011-04-20T02:41:52Z")
> [@pulykamell](#): > > The term is French, but in American English, “entree” refers to the main dish, not the starter, which is usually called an “appetizer.” > > I’ve only seen that in diners or family restaurants. In fact, I can’t think of the last time I had soup with crackers. I suppose it’s there to help fill you up and make the soup course feel more substantial. > > Also, remember that you guys use French-derived terms like “courgette” and “aubergine,” while we use the Germanic or English equivalents, so I’m not sure whether the assumption in your OP holds up or not. The French use croutons, which are similar to crackers. Also, re: courgettes, we use the _Italian_ Zucchini, which I always found strange. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 20, 2011, 3:26am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/8 "2011-04-20T03:26:52Z")
> [@antonio107](#): > > The French use croutons, which are similar to crackers. > > Also, re: courgettes, we use the _Italian_ Zucchini, which I always found strange. :smack: Whoops. Should’ve spent a second to think about that one. ---
**Author:** ![Morgyn](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/morgyn/32/3041_2.png) [@Morgyn](https://boards.straightdope.com/u/Morgyn)\ **Post date:** [April 20, 2011, 5:11am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/9 "2011-04-20T05:11:37Z")
My family grew up with crackers and soup. Usually Ritz crackers, but tomato soup was oyster crackers. Dunno why. I’m out of the habit, but that’s more because I rarely eat soup anymore and even more rarely think to buy crackers. ---
**Author:** ![Taomist](https://avatars.discourse-cdn.com/v4/letter/t/53a042/32.png) [@Taomist](https://boards.straightdope.com/u/Taomist)\ **Post date:** [April 20, 2011, 5:19am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/10 "2011-04-20T05:19:04Z")
Two words: Julia Childs. That’s all I’ve got. ---
**Author:** ![pancakes3](https://avatars.discourse-cdn.com/v4/letter/p/ba9def/32.png) [@pancakes3](https://boards.straightdope.com/u/pancakes3)\ **Post date:** [April 20, 2011, 5:54am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/11 "2011-04-20T05:54:38Z")
any chance it’s a holdover from the norman invasion? after all it’s why we eat pork and beef instead of pig and cow. ---
**Author:** ![blindboyard](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/blindboyard/32/2833_2.png) [@blindboyard](https://boards.straightdope.com/u/blindboyard)\ **Post date:** [April 20, 2011, 6:30am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/12 "2011-04-20T06:30:54Z")
> [@antonio107](#): > > The French use croutons, which are similar to crackers. The English tend to use slices of white bread in a similar way. But not in restaurants. ---
**Author:** ![An\_Gadai](https://avatars.discourse-cdn.com/v4/letter/a/d6d6ee/32.png) [@An\_Gadai](https://boards.straightdope.com/u/An_Gadai)\ **Post date:** [April 20, 2011, 11:33am UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/13 "2011-04-20T11:33:26Z")
Here in a a restaurant, soup will pretty much invariably come with either a white roll or brown bread. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [April 20, 2011, 1:14pm UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/14 "2011-04-20T13:14:40Z")
Because we are more culturally sophisticumated. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [April 20, 2011, 2:01pm UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/15 "2011-04-20T14:01:28Z")
You also have to factor in that, until recently, most US chefs trained in France, whereas most British chefs trained in Albania. ---
**Author:** ![johnspartan](https://avatars.discourse-cdn.com/v4/letter/j/a183cd/32.png) [@johnspartan](https://boards.straightdope.com/u/johnspartan)\ **Post date:** [April 20, 2011, 4:35pm UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/16 "2011-04-20T16:35:58Z")
Crackers with soup add a dimension. Tomato soup, chili or New England clam chowder (which, as mentioned above are probably the most common times you’ll see them) add a crunchiness texture, a different sort of saltiness. Same logic as adding cheese or chopped onions to chili, I suppose. As for the original q… I’d say using terms like “entree” or “filet mignon” in the US is the Haagen-Dazs theory at place. Stuff that sounds foreign must be elegant if they went to all the trouble of importing it. To a US ear, pate “just sounds better” than goose liver. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 20, 2011, 4:49pm UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/17 "2011-04-20T16:49:35Z")
> [@pulykamell](#): > > The term is French, but in American English, “entree” refers to the main dish, not the starter, which is usually called an “appetizer.” Very important point. In America, it goes appetizer/soup/salad – entree – dessert. > [@](#): > > Also, remember that you guys use French-derived terms like “courgette” and “aubergine,” while we use the Germanic or English equivalents, so I’m not sure whether the assumption in your OP holds up or not. > [@johnspartan](#): > > As for the original q… I’d say using terms like “entree” or “filet mignon” in the US is the Haagen-Dazs theory at place. Stuff that sounds foreign must be elegant if they went to all the trouble of importing it. And when we get away from dining, we find an even more jumbled arena. I don’t think this is fairly classified as an “American” phenomenon: napkin - serviette packet - sachet comforter - duvet day care - creche > [@](#): > > To a US ear, pate “just sounds better” than goose liver. Not all pate is goose liver and not all goose liver is pate. And not all pate is pate; sometimes it’s terrine. > [@antonio107](#): > > Also, re: courgettes, we use the _Italian_ Zucchini, which I always found strange. And there’s also “cilantro,” which we use for the cardamom leaf. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 20, 2011, 4:52pm UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/18 "2011-04-20T16:52:10Z")
> [@acsenray](#): > > And there’s also “cilantro,” which we use for the cardamom leaf. Coriander leaf, not cardamom. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [April 20, 2011, 5:03pm UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/19 "2011-04-20T17:03:33Z")
:smack: Of course. ---
**Author:** ![An\_Gadai](https://avatars.discourse-cdn.com/v4/letter/a/d6d6ee/32.png) [@An\_Gadai](https://boards.straightdope.com/u/An_Gadai)\ **Post date:** [April 20, 2011, 7:15pm UTC](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030/20 "2011-04-20T19:15:54Z")
> [@pulykamell](#): > > Coriander leaf, not cardamom. Funnily enough, I only found this out the other day. I was wondering what this Cilantro was that Americans seemed to use in every dish, plain ole coriander. [Next page](https://boards.straightdope.com/t/how-come-american-english-uses-more-french-culinary-terms-than-old-world-english-does/579030.md?page=2)