Page 13 - Autumn 2018 Final

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There was an international fixture between England V Scotland in 1957, which incidentally
England won. There were many other tournaments both regional and local. The most re- 13
cent one is an annual fixture between Wrexham and our club. Research shows that there
are not many of these clubs remaining. This may be due to the fact that the sport is not widely
publicised compared to others forms of bowling. Research is vague but the Association seems to
have been absorbed into the Scottish Indoor Bowling Association (SIBA) during the mid-20th Cen-
tury. This form of bowling is more affordable than short mat as the carpets are approximately half
the size and the bowls are half the size; thus you only require a room which can accommodate a
carpet 24' X3'.
ED - I did try to seek permission to reproduce the articla and the photos but no-one replied.

GASTRONOMICALLY - WHAT’S IN A NAME?
GASTRONOMICALLY - WHAT’S IN A NAME?
When you stop and think about it, it’s actually quite
strange that pig meat is called “pork,” cow meat is called
“beef,” sheep meat is called “mutton,” and deer meat is
called “venison.” What’s even stranger is that chicken
meat is still called “chicken,” and fish is “fish.” So, what
gives?
The answer actually involves a rather complicated
lesson in etymology, but we’ll try to put it as simply as pos-
sible. According to eGullet, it all goes back to the Norman
conquest of Britain in 1066. When the French took over
England, there became two ways of saying a whole lot of words and from a gastronomic stand-
point the French won out (as they usually do).
This is likely because the lower-class Anglo-Saxons were the hunters (so we get the animal
names from them), and the upper-class French only saw these animals on the dinner table (so
we get the culinary terms from them). So, the Anglo-Saxon pig became the French porc, which
was Anglicized to pork; the Anglo-Saxon cow became the French boeuf, which became beef;
and sheep became mouton, (later mutton).
Even chicken got a new culinary name: pullet, which is
the Anglicized version of the French poulet, and is now only
used to refer to a young hen.
All of those French terms are still the French words for
those animals (as well as their meat) today. As for fish, we
most likely still call it fish because the French term for it, pois-
son, is too close to the English word poison.
The reason behind calling deer meat “venison” is slightly
more complicated, but still has to do with the Norman Invasion
(deer in French is cerf, which doesn’t sound much like “venison”). According to Yahoo, the word
venison derives from the Latin word venor, meaning “to hunt or pursue.” Following the invasion
and the establishment of the Royal Forests, any hunted animal was called “venison” after it was
killed; because more deer were hunted than any other animal, the name stuck.
The Norman invasion’s effect on the English language really can’t be understated. Other
words that now have two ways of saying them thanks to French influence include the Anglo-
Saxon want to the Norman desire, ask to inquire, and hide to obscure.

Ed - Bonjour, I can’t remember where I pinched this from but it does explain some things.
However, Porc & Oeuf, Haricot, Boudin Noir and fried pain does not sound the same when or-
dering a breakfast, so I will stick to Bacon, Eggs, Beans, Black Pudding and fried Bread but
only on holiday. And what about Poisson and French Fries, with De Sel and Vinaigre de Malt.
OK, so these are my best translations as I don’t speak French, just a few words of a number of
languages picked up in hotels, just to be polite, with Good Mornings, pleases and thank you’s
but I often struggle with some words in English, let alone other languages