The Day of Appendixes….

Jennifer says in her Chapter Five, Memo to the Cook, from The Original Thai Cookbook,

I urge you to read…the following segments before you embark on your first Thai cooking experience: Fundamentals, Pronunciation Guide, Vocabulary, Glossary, Sources and Suppliers – for information that will be essential to you.1)Jennifer Brennan, The Original Thai Cookbook, Richard Marek Publishers, 1981, 61-62.

How nice it was hear her speaking to me in the present tense! I felt I must take her seriously here, especially since she italicized “essential”, and decided to follow that course in my proofreading.

First though, Appendixes…hmmm should that be a c or an x? Is it the plural of a physical body part or notes at the end of a book? Do the Brits spell this differently?

Wiktionary said, helpfully,

When referring to the text at the end of a book or article, either the plural appendices or appendixes is correct. In the sense of the organ, appendixes is the only plural. Compare vacuum, which can pluralize to vacua or vacuums depending on the meaning.

After a moment’s fascination with the word vacua, I decided here to default to the original text rather than change it and proceeded.

The first item under Appendixes is the Pronunciation and Spelling Guide. I was somewhat bewildered in my assessment of how to actually pronounce these words. Some were familiar from my days watching, and listening as Jenn cooked in the kitchen. Bai Makrut, Kaffir Lime Leaf; Gwaytio, a noodle soup; Gaeng, liquid, as in curry or soup; and luckily Ca Fe, coffee! Some though, I had never actually heard anyone speak, such as Dok Gulab, Rose or Dok Malee, Jasmine, relevant to this book because the Thai use flowers in their sweets.

But guess what? I have an advantage not available to Jennifer’s readers in the 1980s. I have Google online translator!

So here is Rose in Thai:


I’m positive it’s more elegantly spoken by the Thai but at least I have an idea of the proper pronunciation. And a translation into the written language, which is going to be important coming up.

References   [ + ]

1. Jennifer Brennan, The Original Thai Cookbook, Richard Marek Publishers, 1981, 61-62.