charcuterie
Serbo-Croat translation: konzerviranje mesa, proizvodnja suhomesnatih proizvoda
| 12:07 Oct 16, 2009 |
| English to Serbo-Croat translations [PRO] Food & Drink / food term | ||||
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|  Selected response from: zoe1 Local time: 23:24 | |||
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| Summary of answers provided | ||||
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| 3 +3 | konzerviranje mesa, proizvodnja suhomesnatih proizvoda |
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| 5 | kasapnica za svinjsko meso/prerađevine od svinjskog mesa |
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Answers
3 hrs confidence: 
peer agreement (net): +3
peer agreement (net): +3konzerviranje mesa, proizvodnja suhomesnatih proizvoda Explanation: Ako ste mislili na oblast u kulinarstvu onda mi je najpribližnije konzerviranje mesa. Pri tom ne mislim na meso koje je u konzervama. Moglo bi i proizvodnja suhomesnatih proizvoda. Može da bude i prodavnica delikatesnih suhomesnatih proizvoda. -------------------------------------------------- Note added at 3 hrs (2009-10-16 15:53:20 GMT) -------------------------------------------------- (French) cold cuts, slices of cooked cold meat (such as: salami, turkey, liverwurst, bologna, ham), deli meats; delicatessen store specializing in cold meats Babylon dictionary -------------------------------------------------- Note added at 3 hrs (2009-10-16 15:55:19 GMT) -------------------------------------------------- http://images.teamsugar.com/files/users/1/15259/11_2007/char... -------------------------------------------------- Note added at 3 hrs (2009-10-16 15:58:08 GMT) -------------------------------------------------- http://www.lexic.us/definition-of/charcuterie -------------------------------------------------- Note added at 7 hrs (2009-10-16 19:25:07 GMT) -------------------------------------------------- The French word for a person who prepares charcuterie is charcutier, generally translated into English as "pork butcher." This has led to the mistaken belief that charcuterie can only involve pork. The Food Lover's Companion, however, says that "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also called a charcuterie." And the 1961 edition of Larousse Gastronomique defines it as: "The art of preparing various meats, in particular pork, in order to present them in the most diverse ways." -------------------------------------------------- Note added at 7 hrs (2009-10-16 19:26:32 GMT) -------------------------------------------------- http://en.wikipedia.org/wiki/Charcuterie#Terminology |
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