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Post by mikef6 on Apr 28, 2017 1:03:07 GMT
Are there any food language historians on this board who are able to track the origin of this change? It came late in the 20th century I believe. It sort of crept up on me and I didn't pay it much attention because I have never eaten out very much. I am mainly interested in the developing language.
Thanks in advance for any knowledge shared.
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camimac
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Post by camimac on Apr 28, 2017 1:31:18 GMT
I really don't know, but I bet it started as diner slang, like adam and eve on a raft=eggs on toast; blond with sand=coffee with cream and sugar; bossy in a bowl =beef stew. With the server calling out orders like that, it is easy to imagine the server calling out "sides," or maybe a side, like fries with that bossy in a bowl.
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Post by mikef6 on Apr 28, 2017 1:48:34 GMT
I really don't know, but I bet it started as diner slang, like adam and eve on a raft=eggs on toast; blond with sand=coffee with cream and sugar; bossy in a bowl =beef stew. With the server calling out orders like that, it is easy to imagine the server calling out "sides," or maybe a side, like fries with that bossy in a bowl. As far as guesses go, that sounds like a pretty good one. Thanks.
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Post by NJtoTX on Apr 28, 2017 12:04:33 GMT
Could have begun regionally. Everything gets shortened in NYC and they get pissed if you use extra words.
TX: "Coffee, no room for cream"
NY: "Coffee, black"
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Post by Deleted on Apr 28, 2017 14:03:26 GMT
Could have begun regionally. Everything gets shortened in NYC and they get pissed if you use extra words. TX: "Coffee, no room for cream" NY: "Coffee, black" That's interesting. I've lived in NYC all my life, so I didn't know this wasn't a thing everywhere else. It's just the most efficient way of speaking, I've never even thought about it until now.
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Post by divtal on Apr 30, 2017 20:56:28 GMT
Hmmm, I've never stopped to ponder this ... but, it's an interesting history to consider. - I like to cook, and to plan meals. In my own mind - and in my own kitchen - I think of "side dishes," in the planning stage. ( What "dishes" would pair well with that food that will be focus of the entree?)
- When I eat out (maybe 1 "plus" times a week), and there's an array of accompaniments on the menu, I think of my selection as being from among "sides." Until today, I didn't realize that. Based on my tiny slice of experience with the question, I would guess that you're right about the late part of the 20th century. Perhaps, when restaurant dining was a relatively rare treat, chefs thought in terms of creating "side dishes," for the entrees that they presented ... and, customers fully accepted the combination that was presented on the menu. In recent decades (as a "Baby Boomer," I recall a great many of them): - Dining-out has become more common/casual, - Competition among eateries has increased, - There has been greater attention paid to choices because of health needs and/or preferences. Also, in many cases, "side" selections are, actually, listed aside on a menu. That's just my guess. For better, or for worse, life and language co-adapt. Fun question ... thanks!
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