Re: linguistic "flavours" (was Re: Missing Words)
| From: | M. Å. <moriquende@...> |
|---|
| Date: | Tuesday, March 19, 2002, 22:09 |
|---|
>From: Christian Thalmann <cinga@...>
> > In a message dated 3/17/02 10.23.56 PM, ray.brown@FREEUK.COM writes:
>
> > OBCONLANG/NATLANG: Question: What flavour(s) do you peeps assign
>your own
> > ConLangs? How about your "Fav NatLangs"?
>
>High German is some expensive dry wine. It's an acquired taste, and
>makes some people choke and cough if they're not used to it, but
>offers the quiet bliss of unsuspected complexities, refined class and
>lyrical depth to the connoisseur.
To me, German is not a taste but a feel. Different languages appeal to
different senses, and German is touch; cold clay or thick velvet. It feels
good. :)
French would maybe be fresh clay, pressed between fingers - kinda funny
feeling.
Spanish could be music of violin or an abstract painting with fresh, bright
colors and elegant shapes.
Swedish is fish soup, for all sight, touch and taste. The fish has light
grayish flesh and vegetables are boiled fully soft. Not too much carrot.
Norwegian is the very same soup with some spices you would never expect to
find in fish soup. :)
>American English is ketchup.
Exactly!
_________________________________________________________________
Join the world’s largest e-mail service with MSN Hotmail.
http://www.hotmail.com
Reply