Portuguese and Spanish. Spot the differences.
Mural in Ciudad Rodrigo, Castilla-Leon. Photo by Filipe Gill
Iberia is more than a peninsula. We have a history in common and, for better or for worse, Portugal’s physical connection with the rest of Europe is through Spain. The last time we had an Iberian Union was in 1640 when – after 60 years ruled by Spanish kings called ‘Felipe’ – we decided we wanted our independence back.
José Saramago – the only Portuguese solo Nobel prize winner – believed so much in an Iberian union that he moved to Spain, married a Spanish woman, Pilar del Rio, and wrote a book called Jangada de Pedra (Stone raft), about Iberia floating adrift in the Atlantic, and moving further away from Europe.
Like most relations between big and small neighbours, we, the little ones, have mixed feelings. De Espanha nem bons ventos nem bons casamentos is a saying that illustrates historical suspicions by suggesting that from Spain we cannot expect much good, in particular (bad) marriages and (hot) winds. Now, after joining the EU together in 1986, we prefer to say Nuestros Hermanos (our Brothers).
When it comes to gastronomy, Portuguese food is, of course, better. With some exceptions like presunto. And olives. And artichokes. And…
The following gastronomic mini dictionary shows the translation of words that are quite different in each of the languages.
Pêssego | Melocoton (Peach)
Vitela | Ternera (Veal)
Banana | Plátano (Banana)
Garfo | Tenedor (Fork)
Colher | Cuchara (Spoon)
Faca | Cuchillo (Knife)
Salsa | Perejil (Parsley)
Molho | Salsa (Sauce)
Presunto | Jamón (Ham)
Ervilha | Guisante (Pea)
Grão (de bico) | Garbanzos (Chickpeas)
Leitão | Cochinillo (Suckling Pig)
Lulas | Calamares (Squid)
Feijão | Frijoles (Beans)
Chá | Té (Tea)
Courgete | Calabacín (UK: Courgette/ US: Zuchinni)
Pescada | Merluza (Hake)
Frango | Pollo (Chicken)
Coentro | Cilantro (UK: Coriander/ US: Cilantro)
Ananás | Piña (Pinapple)
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