Talk:Bündnerfleisch

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Switzerland Low‑importance

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Name

The main name is Bündnerfleisch (the staate where it comes from is called grauBÜNDEN). in switzerland 95% of all people call ist bündnerfleisch - bindenfleisch many never heared. so you should change this. greetz from zeurich

Etymology

I'm intrigued by the word Bindenfleisch. I have always called the stuff Buendnerfleisch. But I live in England, and I guess probably the only people with whom I have discussed the stuff (albeit, if at all, then fleetingly) would be those who learned to enjoy it in Switzerland, and probably folks with some knowledge of German / Swiss-German. (You don't see a lot of Buendnerfleisch in the UK, alas.) Is Bindenfleisch a US usage? I guess it could be a word / dialect variant that the emigrants took with them in the nineteenth century that has then endured stateside, while in Switzerland the spread of language-standardising media (print and broadcast) has enforced a standardisation which, in the case of this product, has come down on the 'side' of Buendnerfleisch. Does anyone have any thoughts / insights on this? Regards Charles01 22:05, 6 May 2007 (UTC)[reply]

I have never seen the word “Bindenfleisch”. It is always called “Bündnerfleisch” in Switzerland, the first part of the word deriving from the name “Graubünden”. “Bindenfleisch“ looks like a totally different type of food to me, it couldn’t even be a regional expression. Who came up with this word?

In French it is “viande séchée des Grisons” and in Italian “carne secca grigionese”

in the german wiki it says that Bindenfleisch is a reference to the production method (getting the water out), to this day binden in german means thickening (in the sense of sauces) or absorbent (e.g. ladies' absorbents) indeed so the etymology becomes more clear since this meat is not just let to dry out but actively processed to achieve the result.

Bündnerfleisch is a geographical reference to the one specifically made in the grisons and is a protected denomination and the name used for it today, while searching for bindenfleisch in google brings up almost no results so I guess that it might have been an earlier name for it (after all, why would a medieval farmer call a recipe with the name of his region right off the bat?). Formagella (talk) 18:12, 29 November 2016 (UTC)[reply]

Vinegar and Oil?

I removed the vinegar and oil dressing from the Consumption pargraph. This is wrong. In some modern restaurants you may find it (maybe they think it's a carpaccio) but this has nothing to do with the traditional way. —Preceding unsigned comment added by 83.76.151.101 (talk) 14:47, 19 May 2008 (UTC)[reply]

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This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 17:03, 3 July 2008 (UTC)[reply]

Etymology (again), suggest move Bindenfleisch --> Bündnerfleisch

I agree with the above comments, I have never seen the word "Bindenfleisch". It is a Swiss product, and is always marketed in Switzerland as Bündnerfleisch / "viande des Grisons". The article itself says "Most Bündnerfleisch is consumed inside Switzerland". The German version of this article references a manufacturer's site which uses Bündnerfleisch as the English name[1]. Can anybody provide a citation that it is sold somewhere as "Bindenfleisch"? Otherwise I suggest someone who knows how to do this moves the article to "Bündnerfleisch" / "Buendnerfleisch". TiffaF (talk) 07:09, 11 August 2009 (UTC)[reply]

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