>>Goodbye, Raisin Bran
>
>The linguistic dissonance in the anglophone food, where the raw materials are in english but the ingredients for your meal are mostly french, made it rather difficult for me to know what to buy for lunch. Speaking of raisins, my daughters once hazarded a guess that a large percentage of Americans don't know what raisins really are. In serbian, it's easy, the raw stuff and the end products come from same language (it's the recipes where you encounter all the turkish, german, hungarian, italian and french names) - so it's suvo grožđe.
>
>Just curious, how many people do know what raisins are? Also, how many know that sweet cherries and sour cherries are distinct species - as they never saw them side by side, sweet cherries being sold (as what passes for) fresh, and the sour cherries in jars or cans.

I certainly know what raisins are and that sweet and sour cherries are distinct. Sweet cherries are for eating; sour cherries are for cooking and baking. <g>

Probably since you left the country (because you left the country?), they now market prunes as "dried plums." I think prunes got a reputation as being for old people.

Tamar