Lady Lunchalot

I have a confession to make.

I am a grammar nazi.

I am horrified by spelling mistakes, and creative uses of the words “its” and “it’s” is an unending source of torture for me.

So when I read John Lethlean’s Epicure article in The Age last week (Arise Sir Loin of Beef), I was glad to discover that I am not alone in the being a tad pernickety about spelling and punctuation. Particularly when it comes to restaurant menus.

John cited examples of misspellings and creative uses of gastronomic grammar on restaurant menus from around the world that ranged from the bizarre to the seriously confused. Some highlights included “been with oil”, “roast suckling duck”, “profiteer rolls” and the hands-down winner, “steak of the day with an accompanying jew”.

I spotted another great example of an international menu gone awry at Foodgoat’s blog. Anyone for some carbon-burned meat?

This entry was posted on Wednesday, May 3rd, 2006 at 2:59 pm and is filed under Half-Baked Food Thoughts . You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.