In the popular mind it is roughly 50 years since the introduction of two great pork products: the frikadel or frikandel in Holland and the frankfurt or frankfurk or franfurt or franfurk or framfurt or framfurk in Spain.
Ewoud Sanders rubbishes its date-checking, but Wikipedia says that the post-war frikadel was perfected by Jan Bekkers or Beckers of Deurne who, as a good Dutch Atlanticist, found his inspiration in American hot dogs.
The Spanish however have stuck with Wagner and Bayer and Mitteleuropa sausage terminology through thick and thin, through raw, cooked, and cured (Lévi-Strauss missed this one)–only a Yanquified Mexican would dare call a sausage in a roll a perrito caliente.
- Brat’s wurst and Mr Aldea’s salchicha
The joy of the poor is brief,/My friends, how soon it’s past!/Just when everything’s going so well,/The donkey breathes its last.
- Notes on Franfurk
German sausages commonly arouse Spanish bar owners to orthographical orgasm, but this is perhaps the most beautiful, and at first sight most puzzling spelling of Frankfurt in the peninsula:
No time to inquire her ancestry of the lady at this magnificent tapas bar in the Creueta del Coll park, Barcelona, but one suspects the Dread …
- Tree triviaThere exists also an old proverb (of unknown vintage): En tierra de señorío, almendro o guindo; en tierra real, noguera o moral (In seigneurial lands, almond or cherry; in royal lands, walnut or mulberry), which the editor of the collection of proverbs [Bergua, Refranero español]
- In a hole
El Diario de Mexico says that, once the six Brits (thanks, Andy) make it out of the Central American cave in which they’re currently gravely prejudicing Mexican national security while waiting for low tide, they’re going to be turned over to the country’s immigration service. I’m not sure whether that means they’ll be sent back down the hole or whether they’ll simply be allowed to leave Mexico, along with the rest of the Mexicans.