Editing Blancmange (section)

==Etymology==
[[File:Menjablanc de Reus (7).jpg|thumb|200px|right|The Catalan [[manjar blanco|menjar blanc]], a variant of blancmange made without [[gelatine]] and mostly typical from [[Reus]] and also from [[l'Alguer]]]]
The word blancmange derives from Old French {{lang|fro|blanc mangier}}. The name "whitedish" is a modern term used by some historians, though the name historically was either a direct translation from or a [[calque]] of the Old French term. Many different local or regional terms were used for the dish in the Middle Ages as translations of  the French term:<ref name="Scully208">Scully, p. 208</ref>

* English: {{lang|enm|blancmanger}}, {{lang|enm|blankmanger}}, {{lang|enm|blank maunger}}, {{lang|enm|blomanger}}, {{lang|enm|blamang}}
* Catalan: {{lang|ca|menjar blanch}}, {{lang|ca|menjar blanc}}, {{lang|ca|menjablanc}}<!--The spelling is archaic; don't try to correct it.-->
* Portuguese: {{lang|pt|[[manjar branco]]}}
* Italian: {{lang|it|mangiare bianco}}, {{lang|it|biancomangiare}}, {{lang|it|blanmangieri}}, {{lang|it|bramangere}}
* Spanish: {{lang|es|[[manjar blanco]]}}
* Dutch/Flemish: {{lang|nl|blanc mengier}}
* German: {{lang|de|Blamensir}}
* Latin: {{lang|la|cibarium album}}<ref>[[Platina]], ''De honesta voluptate et valetudine'' book 6</ref>

Though it is fairly certain that the etymology is indeed "white dish", medieval sources are not always consistent as to the actual colour of the dish. Food scholar Terence Scully has proposed the alternative etymology of {{lang|fro|bland mangier}}, "bland dish", reflecting its often mild and "dainty" (in this context meaning refined and aristocratic) taste and popularity as a dish for the sick.<ref name="Scully208"/>