This post was developed from the following thread: Looking for a good Borsch recipe! I stumbled onto a wonderous five language "Beef Glossary" <-- Click here!!! The languages include the following: French, German, English, Spanish (Argentine), Italian Also included are tables of translations for Beef Cuts, Veal, Lamb, Pork, and Poultry I don't think this could be more appropriate to utilize as a reference for the members here at ChefTalk. Athenaeus, You may find the following link very interesting. Scroll down the "Meat Industry Document Archives". There are many articles concerning history! In reference to your post: "History of Food and Cooking Forum"