Re: Marmite and other "unique" foods

grandsir@natlab.research.philips.com writes:
>     Yes, it is effectively Vietnamese (or Korean maybe? No, Vietnamese I
>think, even if in France we tend to mix everything that comes from those
>places. In France it's difficult to find a real Chinese restaurant for
>example. Most of them are rather Chinese-Vietnamese restaurants). And
>it's a sauce made with rotten fish, just like "garum". As I like very
>tasty dishes (even more when the taste is rather "tough" or spicy), I
>find Nuoc Nam very good indeed :) .
Ahh then it's Vietnamese. My Korean friends think Patis (Filipino style
fish sauce is nasty (and they dont like winter Kim-Chee either, which has
the shrimps). Then again maybe just they dont like it. Anyhoo, I'm a bit
surprised there aren't any pure Chinese restaurants (pure meaning they
serve only Chinese food). In my small town alone (pop. 17,000), there are
three, and two of them are pretty good good.  On the other hand, strangely
Vietnamese restaurants are rare ( I've only been to one and they serve
some Chinese food too). Perhaps because most Vietnamese immigrants here
are fisherfolk.

ObConlang:

How do you all incorporate foreign words into your conlangs? Are they just
changed to fit the phonology, or do you do something special to the word
to mark it as foreign (especially when the word matches a words already in
your language)?