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the word "charque" became "Jerky" which also generated "jerked Beef"
Web definitions for Jerked beef Jerky is meat that has been cut into strips trimmed of fat and marinated in a spicy, salty or sweet liquid; then dried with low heat (usually ... www.en.wikipedia.org/wiki/Jerked_beef
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The Native North Americans originally taught the settlers how to pull or cut meat into long strips. The strips of beef would be cured, seasoned and smoked. The word jerky comes from the Native American word “charqui” meaning jerked beef. The Native American jerky was sliced thin and dried on rocks in the sun. http://www.cattaneobros.com/acatalog/History_of_Beef_Jerky.h...
Brewer, E. Cobham. Dictionary of Phrase & Fable. Jerked [beef], ... Mencken's Language, Cambridge History, The King James Bible ... Jerked [beef],. a corruption of the Peruvian word charqui, meat cut into strips and ... www.bartleby.com/81/9172.html
Soon, the farmers of Ceará learned to produce jerked beef, which was much easier to store and transport. The process developed by the cearenses to make the jerked beef was so successful that soon it was exported to neighbour states of Piauí and Rio Grande do Norte, and later on the technique was also applied in the distant Rio Grande do Sul. http://www.v-brazil.com/information/geography/ceara/history....
A Brief History of Beef Jerky
WHAT IS JERKY?
Centuries ago the Indians of North America preserved buffalo meat by curing and smoking it while on the move. This dried meat had the name charqui, pronounced "sharkey" in Spanish. This means to "pull or cut into long strips." Over the years the word changed and the meat became known as Jerky or jerked beef. http://www.wildwestjerky.co.uk/history.htm
Thanks a lot!Eu usei "beef jerky" na minha tradução, achei mais adequado.
Com referência as discussões sobre o termo gostaria de adicionar que eu sou uruguaia e lá também temos charque, usando o mesmo termo para sua designação, pelo qual não acho adequado tipifica-lo de "Brazilian" 4 KudoZ points were awarded for this answer
Deixo esta pesquisa para você terminar. Precisa saber qual o percentual de domínios .com que são efetivamente usados por americanos. De repente, com um pouco de paciência e perseverança, você encontra esta informação em algum site da internet. ;-)
Os sites .us não representam, em termos estatísticos, os sites americanos. Devem ser uma ínfima porção deles. Trata-se de um domínio muito recente. A enorme maioria dos sites americanos usam .com, apesar de .com ser um domínio internacional. Usar .us para "representar o universo de páginas americanas" é uma apelação.
A meu ver, o importante é adaptar o termo à cultura e ao público a que se destina a tradução e não confiar só em dicionários ou no Google que assimila qualquer coisa. Aqui nos EUA o termo "dried meat" como o entendemos, os americanos sabem o que é "jerky", é parte da cultura deles. Mas se a tradução para o inglês é para o público brasileiro (???) eu exploraria outras opções.
Como você pode ver, não tem absolutamente nada a ver com charque. Por isso tantos milhões de "hits".
Se for usar Jerky, precisa dizer "beef jerky", senão não é charque.
Usar google hits como um "gauge" é perigoso e requer muita atenção apra o que se está procurando. Mas, sabendo interpretar os resultados, é extremamente útil.
OK, so given so much discussion, I decided to put my "google-meter" to good use.
Search for "salty jerked beef" -> 3 hits Search for "jerked beef" -> 51200 hits Search for "jerky meat" -> 9340 hits Search for "cured meat" -> 171.000 hits (altho it doesn't seem to be much related to "charque" as the other options) Search for "brazilian dried meat" -> 9510 hits Search for "dried meat" -> 253.000 hits
And, a search for a term not yet "entered": SEARCH for "beef jerky" -> 1.370.000 hits
As I always like to emphasize, Google hits are a dangerous gauge but can be useful (you can have google hits that count duplicates and hits that do not count, I am using hits that count duplicates, that is much easier to use). If all the options are rather good translations of the almost same thing, google hits can help decide which one to use.
A denominação "charque" é utilizada no sul e sudeste do Brasil, sua origem, provavelmente com influência do xarqui andino, vem do Sul. No Nordeste não se usa charque, mas sim carne de sol. São produtos semelhantes mas com denominação diversa.
It may recently have become a SNACK in the USA but it was very much a STAPLE on sailing ships and in the OLD West
.Full text of "Journal of a trading voyage around the world, 1805-1808" ... roast fowl and jerked beef, snails and anchovies fished amongst the rocks. ...... In the morning, a general inspection of the ship's stores took place. ... www.archive.org/stream/.../journaloftrading00iselrich_djvu....
The Native North Americans originally taught the settlers how to pull or cut meat into long strips. The strips of beef would be cured, seasoned and smoked. The word jerky comes from the Native American word “charqui” meaning jerked beef. The Native American jerky was sliced thin and dried on rocks in the sun. http://www.cattaneobros.com/acatalog/History_of_Beef_Jerky.h...
"O nosso charque não se originou da comida Inca e da carne de lhama. Ele tem origem no Rio Grande do Sul."........
Brazilian "charque" DID NOT originate in RGS.......
Soon, the farmers of Ceará learned to produce jerked beef, which was much easier to store and transport. The process developed by the cearenses to make the jerked beef was so successful that soon it was exported to neighbour states of Piauí and Rio Grande do Norte, and later on the technique was also applied in the distant Rio Grande do Sul. http://www.v-brazil.com/information/geography/ceara/history....
Your reference also states that Charque originated in Ceara
I dare to disagree. It is the opposite. Jerky is generic, jerky means snack, "charque" is NOT a snack. I have seen cowboys in Brazil making "charque", hanging big chunks of meat in the fence for it to dry, adding salt, it has nothing to do with "snacks".
"The people of Minas Gerais ate beef salted in layers - dried meat or charque, salted sun-dried meat, "wind-dried meat" or jabá. Like the pork meat and bacon, they were preserved by smoking, salting, turning it into a paçoca or conserving in fat (as it is still done)."
"Jerky" equivale mais ou menos ao charque brasileiro, é como o chamam aqui nos Estados Unidos. Se falar em "dried meat", ninguém sabe o que é, tem que explicar todo o processo. Se disser "jerky" todos entendem.
Brazilian dried meat é genérico demais. Charque é especificamente a carne seca salgada produzida no Rio Grande do Sul (salted jerked beef). Um outro tipo bem conhecido é a sun-dried jerked beef ("carne de sol"), do Nordeste do Brasil.
mas o mais comum é chamar o charque como Brazilian Dried Meat. Há milhares de referências ao termos na internet, basta procurar por "Brazilian Dried Meat".
Este artigo explica a diferença entre o jerked beef / beef jerky e o verdadeiro charque (dried meat):
"O que é o beef jerky? O beef jerky encontrado em vários países do exterior é totalmente diferente do nacional. O beef jerky foi criado pelos cowboys americanos, e nada mais é do que uma carne seca vendida como lanche (snacks), geralmente em formato de palitinho embalado à vácuo e já pronto para consumo. Pode ser aromatizado com diversos sabores e não exige refrigeração."
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Answers
7 mins confidence: peer agreement (net): +2
jerky OR cured meat
Explanation: Charqui
Charqui or charque, is a form of jerky common in South America made from dried and salted meat, usually horse, llama or beef. This curing was done so the meat could be stored for a long period. This was a very popular way to preserve meat in Peru, Uruguay and Rio Grande do Sul. It was industrialized in charqueadas, also named saladeros (in Uruguay). http://en.wikipedia.org/wiki/Charqui
Marlene Curtis United States Local time: 02:18 Native speaker of: Portuguese PRO pts in category: 96
7 mins confidence:
(Brazilian) dried meat
Explanation: Uma sugestão. Use o "Brazilian", se quiser, para reforçar que se trata do charque.
delveneto United States Local time: 02:18 Native speaker of: Portuguese
Explanation: Típica do sul do Brasil (Rio Grande do Sul, para ser mais exato). Não confundir com sun-dried jerked beef ("carne de sol"), típica do Nordeste.
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Or: salted jerked beef.
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É o ingrediente principal do "arroz de carreteiro", um prato regional (delicioso) do RS.
Jorge Rodrigues Brazil Local time: 03:18 Native speaker of: English, Portuguese PRO pts in category: 4
peer agreement (net): +2
