From the 33rd edition of “XXth Century Health And Pleasure Resorts Of Europe” published in 1933
“MENUS” AND “CARTES DES METS”
The policy of catering for the tourist has in recent years occasionally been defeated by nationalism. "Patriots" produce menus and food-lists in the language of their own country only, be it Czech, German, Spanish or even some less decipherable language. The hungry arrival tries in vain to hit upon something he has heard of before. Though the German "Kalbsfleisch ” and "Schweinefleisch" have the advantage of indicating the article more expressively than our veal and pork, such words as "Eierkuchen" may be distinctly misleading; an "Auflauf" does not at first sight suggest a "souffle"; the irrepressible "Wienerschnitzel " may mean nothing to the novice, and, when it comes to "Apfelsinensaft ", even the thirsty modern school boy is puzzled. Our own roastbeef and Irish Stew in their various disguises are fairly well known on the Continent, but such things as "sweetbreads ", haggis (may the Frenchman never order it out of curiosity!) rarebit, bubble-and-squeak, rely-poly, dumplings. toad-in-the-hole. cock-a-Ieekie and other British dainties certainly require translation. In Italy, the Anglo-Saxon may be forgiven for not recognising "bistecca " as beefsteak; "zuppa inglese" is confusing even to the linguist, and "ghiaccio " and "gelati" are a frequent source of annoyance, In Spain eggs and grapes, both largely produced in the country, constitute a constant strain on the memory, whilst the national dish, "ollapodrida ", even if he know it to be good, beats the novice’s powers of pronunciation.
Retrorambling 