# data[].attributes.body
Picking an all-time favorite food is an insurmountable task for me - but one of my favorites is carbonara! https://en.wikipedia.org/wiki/Carbonara

# data[].attributes.attachment_link.readable_text
The cheese is usually pecorino romano, Parmesan, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.

As with many recipes, the origins of the dish and its name are obscure; most sources trace its origin to the region of Lazio.

The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, one of which is pasta alla gricia. Indeed, it is very similar to pasta cacio e uova, a dish dressed with melted lard and a mixture of eggs and cheese, which is documented as long ago as 1839, and, according to some researchers and older Italians, may have been the pre-Second World War name of carbonara.

There are many theories for the origin of the name "carbonara", which is likely more recent than the dish itself. There is no good evidence for any of them:

Since the name is derived from carbonaro (the Italian word for "charcoal burner"), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States, this etymology gave rise to the term "coal miner's spaghetti".

It has even been suggested that it was created as a tribute to the Carbonari ("charcoal men") secret society prominent in the early, repressed stages of Italian unification in the early 19th century.

It seems more likely that it is an "urban dish" from Rome, perhaps popularized by the restaurant La Carbonara in Rome.

The names pasta alla carbonara and spaghetti alla carbonara are unrecorded before the Second World War; notably, it is absent from Ada Boni's 1930 La Cucina romana ("Roman cuisine").

In the Guide of Italy of the TCI, 1931 edition, is recorded a pasta ( strascinati) dish from Cascia and Monteleone di Spoleto in Umbria, whose sauce contains whipped eggs and pork fat and lean, and could be considered as a precursor of Carbonara.

The name "carbonara" is first attested in 1950, when it was described in the Italian newspaper as a Roman dish sought out by American officers after the Allied liberation of Rome in 1944. It was described as a "Roman dish" at a time when many Italians were eating eggs and bacon supplied by troops from the United States.

According to another unverified hypothesis a young Italian army cook, Renato Gualandi, created the dish in 1944 together with other Italian cooks working for the allies for a dinner for the US army as the Americans "had fabulous bacon, very good cream, some cheese and powdered egg yolks".

Food blogger and historian Luca Cesari states that carbonara was born in Rome around 1944, just after the liberation of the city, probably because of the bacon that flowed in quantity with the American army. He adds that the first mention of the dish is in an Italian movie from 1951 (but see above about a reference in 1950), while the first attested recipe is in an illustrated cookbook published in Chicago in 1952 by Patricia Bronté. According to Cesari, it is likely that the recipe was brought to the United States by an American serviceman who had passed through Rome during the Italian campaign or by an Italian-American who had met it in Rome. This makes carbonara a dish that closely links Italy and the United States, according to Cesari. The Italian academic Alberto Grandi also said that carbonara's first attested recipe is American, citing Cesari, a claim that has been criticized in Italy. According to Alberto Grandi, the dish was created by Americans living in Italy after World War II. The American soldiers initially referred to it as "spaghetti breakfast". Eggs and bacon were their common snack, and they decided to incorporate pasta into it, thus creating the dish.

In 1954, carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain.

The pasta is cooked in moderately salted boiling water. The guanciale is briefly fried in a pan in its own fat. A mixture of raw eggs (or yolks), grated Pecorino romano and a liberal amount of ground black pepper is combined with the hot pasta either in the pasta pot or in a serving dish, but away from direct heat, to avoid curdling the egg. The fried guanciale is then added, and the mixture is tossed, creating a rich, creamy sauce with bits of meat spread throughout. Although various shapes of pasta can be used, the raw egg can only cook properly with a shape that has a sufficiently large ratio of surface area to volume, such as the long, thin types fettuccine, linguine, tagliatelle or spaghetti.[citation needed ]

Guanciale is the most commonly used meat for the dish in Italy, but pancetta and pancetta affumicata are also used and, in English-speaking countries, bacon is often used as a substitute. The usual cheese is pecorino romano; occasionally Parmesan. Recipes differ as to how eggs are used-some use the whole egg, some others only the yolk, and still others a mixture.

Variations

Some preparations have more sauce and therefore use tubular pasta, such as penne, which is better suited to holding sauce. Cream is not used in most Italian recipes, with some exceptions. However, it is often employed in other countries. Similarly, garlic is found in some recipes, but mostly outside Italy. Outside Italy, variations on carbonara may include green peas, broccoli, tenderstem broccoli, leeks, onions, other vegetables or mushrooms, and may substitute a meat like ham or coppa for the fattier guanciale or pancetta.

Halal or kosher versions

Since neither guanciale nor bacon are allowed for Muslims and Jews, these are replaced in carbonara in two ways: either by using another type of jerky, such as biltong or turkey bacon, or with zucchini. Thus the dish becomes or .

Carbonara sauce is sold as a ready-to-eat convenience food in grocery stores in many countries. Unlike the original preparation, which is inseparable from its dish as its creamy texture is created on the pasta itself, the ultra-processed versions of carbonara are prepared sauces to be applied onto separately cooked pasta. They may be thickened with cream and sometimes food starch, while often using bacon or cubed pancetta slices as its meat of choice instead of guanciale.

# data[].attributes.attachment_link.description
The cheese is usually pecorino romano , Parmesan, or a combination of the two. Spaghetti is the most common pasta, but fettuccine, rigatoni, linguine, or bucatini are also used. Normally guanciale or pancetta are used for the meat component, but lardons of smoked bacon are a common substitute outside Italy.

# data[].attributes.body
In this video, Saoirse gives an example of how Americans often pronounce her name, and then shows how to properly pronounce her name. Margot Robbie responded, saying, “It sounds kind of the same.” I’ll admit, I heard no difference between the two. However, after consulting the comments in the video, I think there is a subtle separation between the vowel [ɛ] and the approximant [ɹ] in her pronunciation that Americans neglect.

Saoirse’s example of an American incorrect pronunciation (at the 0:15 mark): ˈsɝ.ʃʌ

Saoirse’s correct pronunciation (bear with me, I did a lot of research and sounding out loud but this still may be wrong - I don’t think I have the diacritic fluency to nail this one): ˈsɛɹ.ʃʌ

# data[].attributes.attachment_link.title
Saoirse Ronan Explains How to Pronounce Her Name

# data[].attributes.headline
2a. Antoni Gaudí (incorrect pronunciation)

# data[].attributes.subject
2a. Antoni Gaudí (incorrect pronunciation)

# data[].attributes.body
At the 0:36 mark, reporter Lara Logan of 60 Minutes mispronounces architect Antoni Gaudí’s last name. Interestingly enough, the title of the video misspells Gaudí as well, excluding the tilde over the i.

Logan’s (incorrect) pronunciation: ˈgaʊ.di

# data[].attributes.attachment_link.title
God's Architect: Antoni Gaudi's glorious vision

# data[].attributes.headline
2b. Antoni Gaudí (correct pronunciation)

# data[].attributes.subject
2b. Antoni Gaudí (correct pronunciation)

# data[].attributes.body
At the top of the video, Youtuber Manuel Bravo correctly pronounces Gaudí’s last name- emphasizing the [í] as opposed to the [aw]. Additionally, as in many instances with Spanish pronunciation, the consonant [d] is sometimes voiced as an approximant– in this case, the [d] in Gaudí is pronounced as [ð̝]

Bravo’s (correct) pronunciation: ˌgaʊ.ˈð̝i

# data[].attributes.body
In the Cartoon Gravity Falls, protagonist Dipper Pines struggles with his masculinity - this is a recurring theme throughout the series (as seen in: S1 E6: Dipper vs. Manliness, S1 E11: Little Dipper, S1 E14: Bottomless Pit!!). A prepubescent boy, Dipper is often teased for his crack-y, squeaky voice, his noodle arms, and small stature. We find out in S1 E7: Double Dipper, that his name is a nickname, given to him because of a birthmark on his forehead that resembles the big dipper constellation. When referring to him, people sometimes shorten Dipper to Dip. In the episode Little Dipper, Dipper struggles with his confidence after finding out that his twin sister Mabel is slightly taller than him. Dipper's name has several phonological correlates that reflect his light weight short height, and even high-pitched voice.

In line with the baseball player name study, the more high vowels in a player’s name, the more likely they are to have a lower weight. Dipper has the [ɪ] vowel in his name, which is a high front vowel (Shih & Rudin 2021:24)

Additionally, players with shorter name length and fewer segments tend to weigh less. Dipper has two syllables, and his name is even shortened to “Dip”, which is only one syllable. (Shih & Rudin 2021:25)

Additionally, Dipper has no sonorant consonants - which also correlates to a lighter weight. (Shih & Rudin 2021:27)

First vowel of his name is known as being ‘small’-sounding [ɪ] (Taylor 1976:322)

# data[].attributes.body
In the show, the twins’ guardian during the span of the summer is their great uncle Stan Pines– a gruff, crotchety old man. Throughout the show, he is largely referred to as Grunkle Stan– Grunkle being a shorthand for Great Uncle. Grunkle Stan is a tall, pudgy, yet burly man. They make several jokes about Stan’s body - about him wearing a girdle, his body changing, and Stan himself remarkng that he is fat. The phonology of Grunkle Stan's name shows several indicators of his personality and stature.

The glaring phonological correlate of this title is its proximity to the word Grump, something Stan certainly is. Sometimes they even describe him as being extra “grunkly” when he is in a particularly sour or surly mood.

Grunkle Stan has no high vowels in his name - which is sometimes associated with heavier bodyweight (Shih & Rudin 2021:24)

Grunkle Stan’s name is also three syllables - the more syllables in a name can often correlate to a heavier body weight  (Shih & Rudin 2021:25)

Stan’s name has Three sonorants [ŋ, n, and l] which are often associated with heavier bodyweight (Shih & Rudin 2021:27)

# data[].attributes.headline
Truncation: Siobhan Roy [ˌʃɪv.ˈɔːn ˈɹɔɪ] - Shiv Roy [ˈʃɪv ˈɹɔɪ] or Shivvy [ˈʃɪvi]

# data[].attributes.subject
Truncation: Siobhan Roy [ˌʃɪv.ˈɔːn ˈɹɔɪ] - Shiv Roy [ˈʃɪv ˈɹɔɪ] or Shivvy [ˈʃɪvi]

# data[].attributes.body
Siobhan Roy | Succession Wiki

In the show ‘Succession’, principal character Siobhan Roy is often referred to as ‘Shiv’, or even ‘Shivvy’. For the nickname variant of ‘Shiv’, Siobhan’s name undergoes the simple process of truncation – the first syllable of her name is preserved, starting from the left edge of the base, while the rest of her name is omitted.

# data[].attributes.headline
Reduplication (and Babyfication?): Ron Weasley [ɹɔn ˈwi.zli] - Won-Won [wɔn-wɔn]

# data[].attributes.subject
Reduplication (and Babyfication?): Ron Weasley [ɹɔn ˈwi.zli] - Won-Won [wɔn-wɔn]

# data[].attributes.body
Lavender Brown | Harry Potter Wiki | Fandom - Under “Personality and Traits”

In the Harry Potter franchise, supporting character Ron Weasley is referred to affectionately by Lavender Brown (during their brief relationship) as ‘Won-Won’. This nickname is formed by reduplication, as Ron’s name is repeated twice - yet there is also a pet-naming aspect to this nickname, as the [ɹ] in Ron is replaced with a [w], giving the name a babyish quality. This signifies Lavender’s somewhat immature fixation with Ron as a romantic partner.

# data[].attributes.headline
Truncation and Affixation Harleen Quinzel [ˌhɑɹˈlin ˌkwɪnˈzɛl] - Harley Quinn  [ˈhɑɹˌli ˈkwɪn]

# data[].attributes.subject
Truncation and Affixation Harleen Quinzel [ˌhɑɹˈlin ˌkwɪnˈzɛl] - Harley Quinn  [ˈhɑɹˌli ˈkwɪn]

# data[].attributes.body
Doctor Quinzel | Harley Quinn Wiki

In the DC franchise, antihero Harley Quinn’s name is derived from her given name, Harleen Quinzel. The Joker famously dubs Quinzel with her new alias – inspired by its phonological similarity to the word ‘Harlequin’, on theme with his clown persona. Harleen’s name is truncated from the left edge of the base, while the common suffix for nicknames [i] is affixed to her name. Her surname ‘Quinzel’, is simply truncated to the surname ‘Quinn’.