Date: Tue, 3 Sep 1996 17:25:04 -0400

From: "Dennis R. Preston" preston[AT SYMBOL GOES HERE]PILOT.MSU.EDU

Subject: Re: kimmelwick



Surely this is not a mysterious process (particualrly when a foreign word

is involved). To doubt it would be to suggest that the etymology of

Coca-Cola is suopect since there is no longer any coke (cocaine) in Coke.

Now Coke (at least in Louisville) doesn't even have to be 'cola.' Even

7-Up is a kind of 'coke.'



By the way, my experience in W. New York suggests that 'hard roll' or 'bun'

(even without salt, not to mention caraway) could be offered in 'Beef on

Wick.'



Dennis (who prefers hot wings to wicks from the Buffalo kitchen).







DARE, vol. III, which should be available in your local bookstores in

December, just in time for Christmas buying (plug, plug), has an entry under

'kimmelweck' (with a x-ref to 'beef on weck' vol. I). Defined as "A caraway

roll, used esp for a beef sandwich," its label is wNY, esp Buffalo. The

earliest quote is from 1952, Marian Tracy, Coast to Coast Cookery.



ok, but i think today that the salt is the defining characteristic,

since we go to the bakery and order "kimmelwecks without caraway" and

get rolls with salt on top. i didn't know that kimmelwecks could

have caraway until wegman's started selling them, since the bakery we

got them from in lewiston had ones w/o caraway called "kimmelweck".



lynne



Dennis R. Preston

Department of Linguistics and Languages

Michigan State University

East Lansing MI 48824-1027 USA

preston[AT SYMBOL GOES HERE]pilot.msu.edu

Office: (517)432-1235

Fax: (517)432-2736