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Digital Subscriptions > delicious. Magazine > February 2018 > Pronounced irritation

Pronounced irritation

Does it really matter how we pronounce the names of foods from other languages? Food writer and cake-maker Victoria Glass says the smug correctors are not merely annoying, they (far more importantly) scare people away from culinary exploration

All I wanted to do was buy some chorizo at the deli. What I got was a patronising nod, a suppressed titter and these most maddening of words, “It’s pronounced chor-ee-tho, not chor-eezo.” I gritted my teeth into a fake smile, feigning gratitude, while planning never to return (I could have pointed out that, in Spain, only effete Madrileños use ‘th’ instead of ‘s’, but by the time I thought of that one I was already halfway home). “Well at least you didn’t say chor-itso, I suppose!” he chirped, practically frothing with eagerness to show off.

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About delicious. Magazine

The February issue of delicious. brings some cheering warmth into the kitchen with recipes using tropical fruit, Theo Randall’s pasta masterclass and food to make you go ‘mmm’. Fire up the grill for The Unruly Pig’s legendary cheese melt and tuck into Thane Prince’s comfort food classics. Looking ahead in the diary, be sure to treat your loved one to our Valentine’s Day cheesecake and see in the Chinese New Year with proper dim sum.