For Creative Writers Everywhere…

Biscuits or Cookies?

Today’s prompt…

…might inspire me to do some baking! Here in Australia we call them biscuits but in the US they are known as cookies. I know many Australians get a little peeved at the frequent Americanisms, like the word cookie, creeping into our everyday language. It’s not that we are anti-American, it would just be nice to retain our own unique identity. So much more fun all round to save cookie-eating for when we visit the US, while Americans (USAans?) can have all the fun of discovering our biscuits etc when they visit here. When in Rome…etc!

That said, we do need to be careful about using the correct names for things when submitting stories in an other country. I once had a short children’s story rejected (in the UK) only because I used the word zucchini when they are known as courgettes over there. And, unfortunately, the Z in zucchini was an integral part of the story which contained repeated Z words. You would be surprised at how many everyday words and expressions are slightly different overseas, and even between the states.

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Comments on: "Biscuits or Cookies?" (5)

  1. I couldn’t agree more 🙂

  2. It is interesting that the British prefer the French word; then, again, I’m not certain why the Italian ‘zucchini’ is preferred. English is the most curious language!

    BTW, though it is early here, I just had two cookies/biscuits…your photo reminded me. These were oatmeal/chocolate chip, and very nice and chewy!

    • Yes, a very curious language! My daughter-in-law is Chinese and doing a remarkable job learning our language but sometimes her interpretations combined with our idiosyncrasies make for some amusing conversations. The oatmeal and chocolate chip cookie/biscuits sound very nice. I did intend to bake some kind of biscuit/cookie but ended up making a carrot cake instead as I was already grating carrots to make for spaghetti sauce (I try to make it a bit more healthy). My waistline will suffer, once again, but I do love baking.

      • Oh, I love carrot cake…haven’t baked one in such a long time, Lancer!

        Adding grated carrots to the sauce is very interesting; never tried it, but I do think it just might improve the flavor AND take away some of the acidity from the tomatoes. I learned to make red sauce from an old Sicilian, who always added a teaspoon of sugar to the gallon of sauce to counter the acidity. These days, I prefer pesto sauce, which I first tasted in Italy some 30 years ago.

        BTW, with all the hard work you’ve described doing at your place, I hardly think carrot cake would expand the waistline! Have a great weekend there!

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