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
- Tree trivia
David E Vassberg (Land and Society in Golden Age Castile) writes: There exists also an old proverb (of unknown vintage): En tierra
- In a hole
El Diario de Mexico says that, once the six Brits (thanks, Andy) make it out of the Central American cave in
Kalebeul hopes to avoid the widescale unrest we believe will result from police action against nocturnal street drinks parties by implementing