Second helpings and dessert
Posted: Sun Feb 02, 2025 10:28 am
Those were my first days at the "St. Galler Tagblatt". Kurt Lüthy, my mentor and editor-in-chief of the arts section at the time, told me emphatically: There is no such thing as a hospital, there is a hospital. There is no need to talk about cream, he said, but instead about radio, pavement and beetroot.
The love of language was also a factor in the success of Swiss newspapers and magazines. People knew that they could convey a feeling of home through the language that only we had. Consciously and portugal rcs data unconsciously. And after the Second World War, which inevitably left an ugly image of the German language, people were doubly cautious.
Today, when we fight for every reader, this has largely been forgotten. Swiss boys have long been called "boys"; after the war, the word would never have been considered. And the "Neue Zürcher Zeitung" surprises us with "second helping" and "dessert" in a restaurant review of a new entrecôte restaurant in Zurich. At least the NZZ has spared us the term "intermediate rib". We still have the waitress, not the waitress.
Good editors have become rare; they would make this a topic at a meeting, as well as the "nightmare" that keeps cropping up and becoming a nightmare. The details are important. More important than ever. The editor is not an editor. We have to find our way back to our language. The reader owes this, consciously and unconsciously.
The love of language was also a factor in the success of Swiss newspapers and magazines. People knew that they could convey a feeling of home through the language that only we had. Consciously and portugal rcs data unconsciously. And after the Second World War, which inevitably left an ugly image of the German language, people were doubly cautious.
Today, when we fight for every reader, this has largely been forgotten. Swiss boys have long been called "boys"; after the war, the word would never have been considered. And the "Neue Zürcher Zeitung" surprises us with "second helping" and "dessert" in a restaurant review of a new entrecôte restaurant in Zurich. At least the NZZ has spared us the term "intermediate rib". We still have the waitress, not the waitress.
Good editors have become rare; they would make this a topic at a meeting, as well as the "nightmare" that keeps cropping up and becoming a nightmare. The details are important. More important than ever. The editor is not an editor. We have to find our way back to our language. The reader owes this, consciously and unconsciously.