Globalization

Chuck(G) · Post by **Chuck(G)** » Mon Jan 29, 2007 4:55 pm

I purchased a box of "Delicious Danish Butter Cookies". Up until today, I'd pretty much anticipated that this stuff would come from Denmark.

On the reverse side is printed "<b>A product of Oman</b>".

Oman?! As in "The Sultanate of Oman" on the Gulf of Oman? As in "mostly sand and lots of oil"?

I guess they import the flour, sugar, butter, and coconut oil and use that low-cost (?) Omanese labor to make Danish cookies.

The mind reels. I wonder if this is some US-taxpayer-funded "goodwill" venture?

MartyNeilan · Post by **MartyNeilan** » Mon Jan 29, 2007 5:10 pm

Oh, MAN!

windshieldbug · Post by **windshieldbug** » Mon Jan 29, 2007 6:09 pm

It's the reverse side, so it really says "Product of Namo"!

LoyalTubist · Post by **LoyalTubist** » Tue Jan 30, 2007 4:32 am

What is Bernard Ebbinghouse doing these days?

Bernard was a staff musician for the Omani Royal Court for many years. If I remember correctly, he retired about the time I left Indonesia in 1997.

NickJones · Post by **NickJones** » Tue Jan 30, 2007 9:31 am

EU rules will soon state that if you are advertising a "Melton Mowbray pork pie" it will have to come from Melton , same with stilton cheese , pontefract cake , kendel mint cake , eccles cake ,caerfilly cheese!!!!!!
never heard of an omanise danish cookie!!!!!

Chuck(G) · Post by **Chuck(G)** » Tue Jan 30, 2007 11:48 am

NickJones wrote:EU rules will soon state that if you are advertising a "Melton Mowbray pork pie" it will have to come from Melton , same with stilton cheese , pontefract cake , kendel mint cake , eccles cake ,caerfilly cheese!!!!!!
never heard of an omanise danish cookie!!!!!

Does that include all cheeses, such as Gouda, Edam, Stilton, Cheddar--and Parmesan, Swiss, Gruyere, Muenster, etc.?

What would one do to get around the EU labeling requirement--relabel as "Brie-style cheese"?

"Champaigne-style sparkling wine"?
"Cornish-style pasties"?
"Sandwich-style bread-and-meat food"?

lgb&dtuba · Post by **lgb&dtuba** » Tue Jan 30, 2007 11:54 am

NickJones wrote:EU rules will soon state that if you are advertising a "Melton Mowbray pork pie" it will have to come from Melton , same with stilton cheese , pontefract cake , kendel mint cake , eccles cake ,caerfilly cheese!!!!!!
never heard of an omanise danish cookie!!!!!

Man enters shop, "Do you have any cheese?"

Clerk, "Why, yes sir!"

You know the rest.

iiipopes · Post by **iiipopes** » Tue Jan 30, 2007 1:04 pm

Could only be from the finest cheese shop in Kent!

Chuck(G) · Post by **Chuck(G)** » Tue Jan 30, 2007 2:00 pm

"Hamburg-style fried ground beef and bread confection"
"Frankfurt-style sausage"
"Vienna-style sausage"

"French-style fried potatoes" (Okay, you Brits call 'em "Chips")

"Boston-style baked beans"
"Philadelphia-style cream cheese"

Hoo boy, this is going to be fun!

corbasse · Post by **corbasse** » Tue Jan 30, 2007 3:10 pm

Chuck(G) wrote: Does that include all cheeses, such as Gouda, Edam, Stilton, Cheddar--and Parmesan, Swiss, Gruyere, Muenster, etc.?

What would one do to get around the EU labeling requirement--relabel as "Brie-style cheese"?

"Champaigne-style sparkling wine"?
"Cornish-style pasties"?
"Sandwich-style bread-and-meat food"?

I wouldn't mind that at all. Even here it's almost impossible to find a good cheese actually made in Brie, Gouda or Edam even though these places are only a few hours driving from here.
Most of the petroleum derivative based products sold under those place names have as much (or little) to do with the genuine article as some of those incredibly cheap Asian horns sold as tuba/horn/trumpet on everybody's favorite auction site.

Champagne has already been a protected name for a few decades. At least in Europe, you can't use that name unless it's actually produced in that region. Same goes for a lot of other stuff. There already is a lot of ***-style style of labeling around.
I wouldn't mind if they broaden the spectrum, even if it means more silly labeling. At least you'll know you get the real thing. Or not.

corbasse · Post by **corbasse** » Tue Jan 30, 2007 3:15 pm

Chuck(G) wrote: "French-style fried potatoes" (Okay, you Brits call 'em "Chips")

Actually it's already short for french cut potatoes. The country they originate from is... Belgium

windshieldbug · Post by **windshieldbug** » Tue Jan 30, 2007 3:27 pm

Chuck(G) wrote:"Hamburg-style fried ground beef and bread confection"
"Frankfurt-style sausage"
"Vienna-style sausage"

"French-style fried potatoes" (Okay, you Brits call 'em "Chips")

"Boston-style baked beans"
"Philadelphia-style cream cheese"

Hoo boy, this is going to be fun!

"Iraqi-style oil" from Alaska...

The mind boggles!

Chuck(G) · Post by **Chuck(G)** » Tue Jan 30, 2007 4:20 pm

corbasse wrote:
Chuck(G) wrote: "French-style fried potatoes" (Okay, you Brits call 'em "Chips")
Actually it's already short for french cut potatoes. The country they originate from is... Belgium

http://en.wikipedia.org/wiki/French_fries

Wikipedia wrote:The Belgians are noted for claiming that "French" fries are in fact Belgian, but definitive evidence for the origin has not been presented. Whether they invented them, 'frites' quickly became the national snack and a substantial part of both national dishes â€” making the Belgians their largest consumers and to Europe at least their "symbolic" creators.

The funny thing is that in the "point of origin" of some of these things, they're not called what other folks call them at all.

The French call them "Pommes Frites".

Maybe I should go soothe my addled brain with a big plate of "Belgian-style waffles".

http://en.wikipedia.org/wiki/Belgian_waffle

...and turkeys don't originate in Turkey, although Turkish taffy does.

iiipopes · Post by **iiipopes** » Tue Jan 30, 2007 7:14 pm

In the UK, what we call french fries are called chips, and what we call potato chips are called crisps.

UDELBR · Post by **UDELBR** » Wed Jan 31, 2007 12:10 am

the elephant wrote:Maybe the poseurs will have to stop calling their sparkling white wines "champaign" unless it was from a winery that is actually in Champaign, which is how it always has been done in the wine world. Pretty much no one else observes this and will refer to any sparkling white as "champaign" even if it is from Napa.

And I always thought champagne was from Champaign-Urbana, IL!

windshieldbug · Post by **windshieldbug** » Wed Jan 31, 2007 12:17 am

UncleBeer wrote:And I always thought champagne was from Champaign-Urbana, IL

... and don't I feel foolish for insisting on brut Urbana!

finnbogi · Post by **finnbogi** » Wed Jan 31, 2007 5:20 am

Chuck(G) wrote:Does that include all cheeses, such as Gouda, Edam, Stilton, Cheddar--and Parmesan, Swiss, Gruyere, Muenster, etc.?

What would one do to get around the EU labeling requirement--relabel as "Brie-style cheese"?

As far as I can remember, if a cheese is to be labelled Feta in the EEC, it must be produced in Greece from a certain ratio of goats' and sheep milk.

Sadly, we only have a substitute made from cows' milk...

windshieldbug · Post by **windshieldbug** » Wed Jan 31, 2007 11:54 am

bloke wrote:Do you know any of the secret urbs they use in making the stuff?

"Eleven secret Urbs and spices... "