By WWW.SPEAKINGLATINO.COM
One of the linguistic challenges a person
faces is how to translate the untranslatable.
This is certainly true for foods. ...
In Chile I had that experience with the
breads. The first time I walked into a
bakery not only was I surprised to find
stran...
1. Pan amasado
	
  
a typical Chilean bread
baked in a brick oven. The
bread is dense and because
of the brick oven holds ...
2. Pan de molde loaf bread. The normal, run-of-the-mill
bread you know from home. Molde is the word for a mold, or
bread p...
3. Pan frica
a round, lighter bread used, for example, for hamburger buns or
chacareros.
4. Pan hallulla
	
  
generally round-shaped and
extremely flat, like a squished
hockey puck. With dimples.
Light in flavor...
5. Pan
marraqueta
	
  
one of the most common
breads, shaped pretty closely
to butt-cheeks. There is a
slight saltiness an...
6. Pan de miga this looks like normal white bread, but
much thinner, with the crusts cut off. It is used to make small
san...
Read the full article:
http://www.speakinglatino.com/breads-of-chile-picture-guide/
Photo	
  credits:	
  
1.  Pan	
  amasa...
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Chile Spanish: The Illustrated Chilean Guide to Breads

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One of the linguistic challenges a person faces is how to translate the untranslatable. This presentation includes names, short descriptions and pictures of different types of traditional breads of Chile.

It is based on the article: http://www.speakinglatino.com/breads-of-chile-picture-guide/

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Chile Spanish: The Illustrated Chilean Guide to Breads

  1. 1. By WWW.SPEAKINGLATINO.COM
  2. 2. One of the linguistic challenges a person faces is how to translate the untranslatable. This is certainly true for foods. A fundamental part of my travel experience is the food I encounter. Strolling through markets I always find a new item to try or to ask about. And there’s always something that will not be explained properly with words….
  3. 3. In Chile I had that experience with the breads. The first time I walked into a bakery not only was I surprised to find strange-shaped breads, it also caught my eye that you serve yourself, and then pay for the bread by weight. But trying to explain the bread types in translated words is almost impossible. - Jared Romey Author of Speaking Chileno: A Guide to Spanish from Chile
  4. 4. 1. Pan amasado   a typical Chilean bread baked in a brick oven. The bread is dense and because of the brick oven holds a grilled flavor to it. Best by itself or with butter. You can purchase this on the side of major roadways.
  5. 5. 2. Pan de molde loaf bread. The normal, run-of-the-mill bread you know from home. Molde is the word for a mold, or bread pan. It is not related to the word mold, as in nasty fungus.
  6. 6. 3. Pan frica a round, lighter bread used, for example, for hamburger buns or chacareros.
  7. 7. 4. Pan hallulla   generally round-shaped and extremely flat, like a squished hockey puck. With dimples. Light in flavor and convenient for sandwiches.
  8. 8. 5. Pan marraqueta   one of the most common breads, shaped pretty closely to butt-cheeks. There is a slight saltiness and because of its shape when split (half a butt-cheek) it makes an easy mini-sandwich. Other names: pan batido or pan francés
  9. 9. 6. Pan de miga this looks like normal white bread, but much thinner, with the crusts cut off. It is used to make small sandwiches used for cocktail parties, work activities or any type of group function.
  10. 10. Read the full article: http://www.speakinglatino.com/breads-of-chile-picture-guide/ Photo  credits:   1.  Pan  amasado:  Delicioso  pan  de  campamento  by  Tom  (CC-­‐BY),  on  Flickr   hAp://flic.kr/p/4tgEYT     2.  Pan  de  molde:  Bread  by  sk8geek,  on  Flickr     hAp://flic.kr/p/77kVj5   3.  Pan  frica:  Filete  Dominó[  by  CrisQán  Santana  B.,  on  Flickr   hAp://flic.kr/p/6xG6aN  

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