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In British English, the glottal stop is most familiar in the Cockney pronunciation of "butter" as "bu'er". Geordie English often uses glottal stops for t, k, and p, and has a unique form of glottalization. Additionally, there is the glottal stop as a null onset for English; in other words, it is the non-phonemic glottal stop occurring before ...
If the pronunciation in a specific accent is desired, square brackets may be used, perhaps with a link to IPA chart for English dialects, which describes several national standards, or with a comment that the pronunciation is General American, Received Pronunciation, Australian English, etc. Local pronunciations are of particular interest in ...
A salmon steak with beurre maître d'hôtel, served with spinach. Beurre maître d'hôtel (French pronunciation: [bœʁ mɛtʁ dotɛl]), also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.
As designated in Wikipedia:Manual of Style/Pronunciation, the standard set of symbols used to show the pronunciation of English words on Wikipedia is the International Phonetic Alphabet (IPA). The IPA has significant advantages over this respelling system, as it can be used to accurately represent pronunciations from any language in the world ...
It is found in many dictionaries, where it is used to indicate the pronunciation of words, but most American dictionaries for native English-speakers, e.g., American Heritage Dictionary of the English Language, Random House Dictionary of the English Language, Webster's Third New International Dictionary, avoid phonetic transcription and instead ...
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...
Eye dialect is a writer's use of deliberately nonstandard spelling either because they do not consider the standard spelling a good reflection of the pronunciation or because they are intending to portray informal or low-status language usage.
Ad for the butter, 1900. Beurre d'Isigny (French pronunciation: [bœʁ diziɲi]; lit. ' Butter of Isigny ') is a type of cow's milk butter made in the Veys Bay area and the valleys of the rivers running into it, comprising several French communes surrounding Isigny-sur-Mer and straddling the Manche and Calvados departments of northern France.