Glossary entry (derived from question below)
French term or phrase:
Glacial
English translation:
frozen, sorbet
Added to glossary by
Chris Galtress
Jul 4, 2008 11:19
15 yrs ago
French term
Good linguist bags of management experie
Native in: English 
Works in: French to English
Glacial
French to English
Other
Food & Drink
Cooking/menu
Molecular gastronomy on a menu (buffet type):
"Glacial gaspacho basilic, Glacial d’asperge à la crème de truffe"
What sort of frozen thing is this?
"Glacial gaspacho basilic, Glacial d’asperge à la crème de truffe"
What sort of frozen thing is this?
Proposed translations
(English)
| 1 +2 | frozen, sorbet |
Melissa McMahon
|
| 4 +2 | Ice cold |
Angeliki Papadopoulou
|
| 4 +1 | chilled |
KathyPro
|
| 1 | little glass / plastic container? |
Tony M
|
Proposed translations
+2
56 mins
Melissa McMahon
Australia
Australia
Native in English
Specializes in field
Australia
Related KudoZ points
:
10
Selected
frozen, sorbet
This may be a way of describing a gazpacho sorbet/frozen gazpacho, which is a relatively common dish, and I have found one reference to a "frozen asparagus mousse" which at least shows there may be a counterpart in the asparagus world... (http://archives.tcm.ie/businesspost/2002/12/01/story51092452...
If it is molecular gastronomy, ie haute cuisine, it seems more likely to me that the 'glacial' refers to the texture/nature of the dish rather than the container, but I know Tony has first hand experience of the biz...
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Note added at 1 hr (2008-07-04 12:22:41 GMT)
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And it would be consistent with molecular gastronomy to give frozen/sorbet a new name - perhaps this is even a gazpacho/asparagus ice cream?
If it is molecular gastronomy, ie haute cuisine, it seems more likely to me that the 'glacial' refers to the texture/nature of the dish rather than the container, but I know Tony has first hand experience of the biz...
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Note added at 1 hr (2008-07-04 12:22:41 GMT)
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And it would be consistent with molecular gastronomy to give frozen/sorbet a new name - perhaps this is even a gazpacho/asparagus ice cream?
3 KudoZ points awarded for this answer.
Comment: "Thanks, I went with 'frozen', although I am still not sure that we have found the definitive answer to this one - anyone know Heston?"
18 mins
little glass / plastic container?
I strongly suspect this is in fact the presentation — a glacially-transparent little plastic or glass container, terribly fashionable these days.
Both of theses kinds of dishes are often served like this in individual portions as part of a buffet.
Of course, incidentally, they might well be chilled anyway — pretty yukky at room temp.!
Both of theses kinds of dishes are often served like this in individual portions as part of a buffet.
Of course, incidentally, they might well be chilled anyway — pretty yukky at room temp.!
+2
23 mins
Angeliki Papadopoulou
Greece
Greece
Native in English
Works in field
Greece
Αγγλικά σαν τη μητρική μου γλώσσα
Native in: Greek 
, English
Works in: English to Greek, Greek to English
Related KudoZ points
:
4
Ice cold
it could also be something like this, no?
+1
39 mins
chilled
Thinking along the lines that too warm they could be yukky as Tony suggests and if they're too icy cold they won't have much taste at all..
Peer comment(s):
| neutral |
cmwilliams (X)
: more than just 'chilled' I should think. As the context is molecular gastronomy, it's most likely something like a sorbet/ice cream.
50 mins
|
| agree |
kashew
: knowing that the French exaggerate
3 hrs
|
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