Glossary entry (derived from question below)
French term or phrase:
espuma de potimarron
English translation:
pumpkin froth
Added to glossary by
Miranda Joubioux (X)
Sep 4, 2008 10:24
15 yrs ago
3 viewers *
French term
Miranda Joubioux (X)
espuma de potimarron
French to English
Tech/Engineering
Cooking / Culinary
Carpaccio de noix de St Jacques et artichauts, espuma de potimarron
Is there an English translation for this or should I use the original?
I've found examples of coffee espuma, but nothing else.
Is there an English translation for this or should I use the original?
I've found examples of coffee espuma, but nothing else.
Proposed translations
(English)
Proposed translations
+2
5 hrs
Selected
pumpkin froth
Pumpkin froth with old Parmesan shavings. oOo. Trellis of guinea fowl and apricot, wrapped in spinach,. served with an Oriental vegetable gateau, ...
www.thedorchester.com/meeting_banquets/pdf/dinner_menus_200...
That's assuming you want to use 'pumpkin'. Technically, potimarron is a type of squash but I've also seen it being referred to as pumpkin.
Technihttp://chezpim.typepad.com/blogs/2006/11/soupe_de_potima.htm...
www.thedorchester.com/meeting_banquets/pdf/dinner_menus_200...
That's assuming you want to use 'pumpkin'. Technically, potimarron is a type of squash but I've also seen it being referred to as pumpkin.
Technihttp://chezpim.typepad.com/blogs/2006/11/soupe_de_potima.htm...
Peer comment(s):
| agree |
Yolanda Broad
: Nice solution!
2 hrs
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Thanks!
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| neutral |
Emma Paulay
: If it's froth, then it'll have to be pumpkin. I can't see anyone ordering squash froth! :-)
3 hrs
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I agree. Sounds better with pumpkin.
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| agree |
sueaberwoman
: Like the froth solution. Chestnut pumpkin froth, anyone? (See comment to ref below.)
3 hrs
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Thanks!
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4 KudoZ points awarded for this answer.
Comment: "Thanks Carol.
I'm sticking with pumpkin, not making any precisions. If I was writing the recipe or describing the dish, then I might consider otherwise."
+2
6 mins
pumpkin espuma
Hi Miranda,
You can definitely use espuma, all the rage these days in posh restaurants, probably because it sounds fancier than foam ;-)
#
Newbridge Inn, Tredunnock (From Free Press Series)
My partner had the dubious-looking Pumpkin Espuma (£6), although he assured me it was delicious, accompanied with poached egg and pancetta. ...
www.freepressseries.co.uk/leisure/eatingout/2138485.Newbrid... - 37k - Cached - Similar pages
#
Devonshire Inn On The Lake - Dinner
Warm spiced pumpkin espuma served with a pumpkin seed cookie and candied pumpkin Cheese Plate A selection of local, Canadian and imported ...
www.devonshire-inn.com/food_dinner.html - 13k - Cached - Similar pages
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eG Forums -> Anthony's, Leeds
it was very good. chose from the a la carte menu. first arrived a amuse of crispy ham hock with a pumpkin espuma and toasted pumpkin seeds. bread followed ...
forums.egullet.org/index.php?showtopic=37235&st=390 - 178k - Cached - Similar pages
You can definitely use espuma, all the rage these days in posh restaurants, probably because it sounds fancier than foam ;-)
#
Newbridge Inn, Tredunnock (From Free Press Series)
My partner had the dubious-looking Pumpkin Espuma (£6), although he assured me it was delicious, accompanied with poached egg and pancetta. ...
www.freepressseries.co.uk/leisure/eatingout/2138485.Newbrid... - 37k - Cached - Similar pages
#
Devonshire Inn On The Lake - Dinner
Warm spiced pumpkin espuma served with a pumpkin seed cookie and candied pumpkin Cheese Plate A selection of local, Canadian and imported ...
www.devonshire-inn.com/food_dinner.html - 13k - Cached - Similar pages
#
eG Forums -> Anthony's, Leeds
it was very good. chose from the a la carte menu. first arrived a amuse of crispy ham hock with a pumpkin espuma and toasted pumpkin seeds. bread followed ...
forums.egullet.org/index.php?showtopic=37235&st=390 - 178k - Cached - Similar pages
Peer comment(s):
| agree |
Donatella Talpo
7 mins
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thanks Donatella
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| neutral |
Philippe Etienne
: Why didn't you specify "Hokkaido" for this particular pumpkin? Those forgotten cucurbitaceas (and others like patisson) have been "rediscovered" in the past years and are much trendier than a vanilla pumpkin
37 mins
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I thought Miranda's question was more whether she could use espuma or not, but we could delve into the intricasies of pumpkin terminology as well if necessary ;-)
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| agree |
Martin Cassell
: on the assumption that the purpose is as much to impress as inform, I would favour 'espuma'; and I agree with philippe that this is not just any old pumpkin [though a vanilla hybrid, surely not? ;-) ]
1 hr
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that said, Patricia Wells calls it a pumpkin, and she's a pretty good source for English wording of French food. I agree it's not just any ol' pumpkin, but am not really sure how "far to go" with it in a menu. I guess that's up to Miranda :-)
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+1
10 mins
Claire Cox
United Kingdom
United Kingdom
Native in English
Works in field
United Kingdom
French & German Technical Translations
Native in: English
Works in: French to English, German to English
Related KudoZ points
:
56
pumpkin cappuccino
Would be one option. See:
Pumpkin Cappuccino with Cardamom : Chef Franck Salein - 02:26Pumpkin Cappuccino with Cardamom- Peel and cut the onion and pumpkin. Brown the onion with olive oil. Add garlic, thyme, laurel and cardamom.
www.gourmandia.com/video-recipes-cooking-videos/pumpkin-cap... - 65k - Cached
I did see another thread which suggested that "espuma" is the new "in" thing, but I can't think it would be widely understood by an Anglosaxon audience, particularly in the UK.
I've certainly had savoury cappuccino soups as starters / between-course appetisers in restaurants in the UK - including one delicious Cullen skink cappuccino which sounded very odd, but was sublime!
Pumpkin Cappuccino with Cardamom : Chef Franck Salein - 02:26Pumpkin Cappuccino with Cardamom- Peel and cut the onion and pumpkin. Brown the onion with olive oil. Add garlic, thyme, laurel and cardamom.
www.gourmandia.com/video-recipes-cooking-videos/pumpkin-cap... - 65k - Cached
I did see another thread which suggested that "espuma" is the new "in" thing, but I can't think it would be widely understood by an Anglosaxon audience, particularly in the UK.
I've certainly had savoury cappuccino soups as starters / between-course appetisers in restaurants in the UK - including one delicious Cullen skink cappuccino which sounded very odd, but was sublime!
Note from asker:
| Hi Claire, I generally avoid this word although I know it is used for the reasons Martin gives. |
Peer comment(s):
| agree |
cmwilliams (X)
: yes, or maybe even 'froth', but I wouldn't use 'espuma' as I don't think it's all that well known. There are already quite a few glossary entries for this.
21 mins
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| neutral |
Martin Cassell
: i fear too many anglos will associate this with coffee
1 hr
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+3
1 hr
Sheila Wilson
Spain
Spain
Native in English
Works in field
Spain
20 years producing 100% natural English
Native in: English (Variant: British) 
Works in: English, French to English
Related KudoZ points
:
56
pumpkin foam
I think this might fit. It sounds the most attractive to me personally, I must say. Froth reminds me of polluted sea-water and used washing-up water, cappuccino makes me suspect there's coffee in it (yuk!) and I don't speak Spanish so espuma could be just about anything.
If you google 'pumpkin foam' together with 'soup' (to exclude all the Hallowe'en rubbish) you'll find that it's quite commonly used on menus.
PDF]
Welcome!
Format de fichier: PDF/Adobe Acrobat - Version HTML
soups & appetizers. Hotel Post. café - restaurant - vinothek. www.posthotel-ramsau.com. soups. 01. Today‘s soup. € 2,50. 02. Pumpkin foam soup ...
www.posthotel-ramsau.com/englisch/speisekarte.pdf
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Note added at 4 hrs (2008-09-04 14:57:09 GMT)
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The above reference is not too convincing, so here are two more (one American and one British)
mgs - We see France
- [ Traduire cette page ]
The menu is written daily on blackboards, one of which was propped up next to our table on a chair. Laurie had a spectacular pumpkin soup with chives and ...
www.grubshack.com/essays/paris01.html
Tom Aikens London - Restaurant Review , 43 Elystan Street, Brompton
- [ Traduire cette page ]
The tasting menu (if you go for this, your whole table needs to join you) ... it’s a pumpkin foam, combined with thick ribbons of pasta and a veal ragu. ...
www.viewlondon.co.uk/restaurants/tom-aikens-review-7196.htm...
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Note added at 4 hrs (2008-09-04 15:00:11 GMT)
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The grubshack reference does actually talk about pumpkin foam, not just soup: For me, a tomato terrine topped with tiny quenelles of turtle meat, brown sauce, and pumpkin foam
If you google 'pumpkin foam' together with 'soup' (to exclude all the Hallowe'en rubbish) you'll find that it's quite commonly used on menus.
PDF]
Welcome!
Format de fichier: PDF/Adobe Acrobat - Version HTML
soups & appetizers. Hotel Post. café - restaurant - vinothek. www.posthotel-ramsau.com. soups. 01. Today‘s soup. € 2,50. 02. Pumpkin foam soup ...
www.posthotel-ramsau.com/englisch/speisekarte.pdf
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Note added at 4 hrs (2008-09-04 14:57:09 GMT)
--------------------------------------------------
The above reference is not too convincing, so here are two more (one American and one British)
mgs - We see France
- [ Traduire cette page ]
The menu is written daily on blackboards, one of which was propped up next to our table on a chair. Laurie had a spectacular pumpkin soup with chives and ...
www.grubshack.com/essays/paris01.html
Tom Aikens London - Restaurant Review , 43 Elystan Street, Brompton
- [ Traduire cette page ]
The tasting menu (if you go for this, your whole table needs to join you) ... it’s a pumpkin foam, combined with thick ribbons of pasta and a veal ragu. ...
www.viewlondon.co.uk/restaurants/tom-aikens-review-7196.htm...
--------------------------------------------------
Note added at 4 hrs (2008-09-04 15:00:11 GMT)
--------------------------------------------------
The grubshack reference does actually talk about pumpkin foam, not just soup: For me, a tomato terrine topped with tiny quenelles of turtle meat, brown sauce, and pumpkin foam
Note from asker:
| I toyed with this, but felt there were more examples of "froth" |
Peer comment(s):
| neutral |
Martin Cassell
: 'foam' sounds awfully prosaic to my ear (I note your example is not native EN at all) // indeed, the choice may also depend on wishing to appear conservative or trendy
23 mins
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Point taken about the ref - see above note for 2 more. I think anything goes for menus, from the humdrum to the fanciful
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| agree |
Héloïse Ki (X)
: I've heard and seen this all over the place, and to me it sounds quite pretentious enough!
4 hrs
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Thanks Heloise. It's good to know it's widely used in the UK - I don't get over there too often nowadays and always head straight for an Indian restaurant. The web is too often misleading
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| agree |
Shannon Summers
: Like Sheila, I don't speak SP so "espuma" doesn't mean anything to me either. And I haven't seen it on any menus in the US, even though we have quite a few trendy restaurants here in California.
7 hrs
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Thanks
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| agree |
PB Trans
3 days 8 hrs
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16 hrs
Hokkaido squash mousse/Hokkaido squash spuma/Hokkaido squash "spume"/Hokkaido squash spumy mousse
Le potimarron est une variété de potiron aussi appelée « courge de Chine » ou « potiron doux d'Hokkaido » et en anglais on l’appelle justement « Hokkaido squash ».
Quand à « espuma », c’est le mot espagnol pour « mouse », autant celle du savon que celle de la bière ou du Champagne. En cuisine, on utilise « espuma » quand il s’agit d’une mousse légère qui, en général, sert pour garnir un plat, un dessert ou une boisson. Quand il s’agit d’une mousse plus ferme, qui en elle même constitue le plat, comme une mouse de crabe ou une mousse au chocolat on utilise le mot français « mousse » qui est déjà devenu international.
Dans votre texte, je pensé que l’on veut donner une touche exotique, vu que déjà il y a « carpaccio » qui est italien mais aussi déjà internationalement utilisé, puis « espuma » qui est espagnol et qui par contre ne l’est pas.
Cependant utiliser en anglais le mot « mousse » n’est peut-être pas totalement correct s’il ne s’agit pas d’une mousse ferme, car en anglais on ne l’utilise que pour les mousses fermes. Si ce n’est pas le cas, on pourrait utiliser le mot italien « spuma » qui s’utilise en cuisine et que va en accord avec le « carpaccio » du début, ou bien le mot anglais correspondant « spume » entre guillemets, ou finalement jouer avec les deux mots et mettre « spumy mousse ».
En tout cas je ne suis pas partante pour utiliser le mot espagnol… c’est juste une opinion.
Quand à « espuma », c’est le mot espagnol pour « mouse », autant celle du savon que celle de la bière ou du Champagne. En cuisine, on utilise « espuma » quand il s’agit d’une mousse légère qui, en général, sert pour garnir un plat, un dessert ou une boisson. Quand il s’agit d’une mousse plus ferme, qui en elle même constitue le plat, comme une mouse de crabe ou une mousse au chocolat on utilise le mot français « mousse » qui est déjà devenu international.
Dans votre texte, je pensé que l’on veut donner une touche exotique, vu que déjà il y a « carpaccio » qui est italien mais aussi déjà internationalement utilisé, puis « espuma » qui est espagnol et qui par contre ne l’est pas.
Cependant utiliser en anglais le mot « mousse » n’est peut-être pas totalement correct s’il ne s’agit pas d’une mousse ferme, car en anglais on ne l’utilise que pour les mousses fermes. Si ce n’est pas le cas, on pourrait utiliser le mot italien « spuma » qui s’utilise en cuisine et que va en accord avec le « carpaccio » du début, ou bien le mot anglais correspondant « spume » entre guillemets, ou finalement jouer avec les deux mots et mettre « spumy mousse ».
En tout cas je ne suis pas partante pour utiliser le mot espagnol… c’est juste une opinion.
Note from asker:
| "spume" is not what I would call an appetizing word. I'd rather use "espuma", but thanks for your explanations. |
Reference comments
4 hrs
Martin Cassell
United Kingdom
United Kingdom
Native in English
United Kingdom
25 years as a specialist communicator
Native in: English (Variant: UK)
Works in: French to English
Reference:
A recipe page with a nice pic and a discussion of some of the various names for this variety.
Note from asker:
| Thanks Rachel |
| Thanks Martin |
Peer comments on this reference comment:
| agree |
sueaberwoman
: Like the froth solution, and Pim gives several equivalents for "potimarron": "... called Potimarron in French, or Hokkaido Squash in English, or Kuri Pumpkin (from Uchiki Kuri in Japanese)...Chestnut Pumpkin, or even Red-skin Kabocha.
4 hrs
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3 hrs
Rachel Fell
United Kingdom
United Kingdom
Native in English
Specializes in field
United Kingdom
Thorough, knowledgeable and resourceful
Native in: English (Variant: UK)
Works in: French to English, Spanish to English, Italian to English, and 4 more.
Related KudoZ points
:
84
Reference:
or winter squash - http://www.thompson-morgan.com/seeds1/product/547/1.html
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Note added at 22 hrs (2008-09-05 08:50:30 GMT) Post-grading
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:-) I also thought squash mightn't sound good with froth or foam or whatever
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Note added at 22 hrs (2008-09-05 08:50:30 GMT) Post-grading
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:-) I also thought squash mightn't sound good with froth or foam or whatever
Note from asker:
| Oops - for some reason I said thanks to you in Martin's window. Sorry. |
Discussion
http://snack.blogs.com/snack/2006/02/hotsnack_foam_i.html
(Discussion and pic at http://chezpim.typepad.com/blogs/2006/11/soupe_de_potima.htm... )