Few foods are more ancient, humble and popular than bread. Its cultural importance is comparable to the vast catalog of varieties that exist in the world, a disparity that is also reflected in the ways of eating it or even in its denominations. Without going to discern between a bar, breadstick, baguette or pistol, we already find a debate at the very end of the bread. Punta, cuscurro, corusco or pico? The lexical diversity around this term exemplifies the richness that a language acquires in the face of the most popular elements.


It was demonstrated a few years ago by her own Royal Academy of the Language when raising in the social networks how we called in Spanish to the tip of the bread, launching a concise survey of which the word came out the winner crouton, which is the one that the RAE itself collects in its dictionary. The second most voted option was corrusco, which for academics constitutes a more colloquial expression of the first, but that many Spanish-speakers will defend as their own for daily use.

The conversation has been rekindled these days following a tweet Posted on the 16th by Carolina Julià Luna (@cjulialuna), in which he asked us, again, what we call the crunchy end of a loaf of bread. In addition, it asked us to indicate our locality, Spanish or American, to locate the term geographically. The question is part of an investigation into the lexical variations in Spanish, whose heterogeneity is triggered when it comes to very popular terms and so connected to the cultural identity and the most local customs of a society.

Read:  Microsoft Edge Super Duper Safe Mode - On and Off

It is something, in fact, common to all languages, and that has a special richness in the culinary field. The Anglo-Saxon networks have also lived their own debates around the name of the end of bread, with a parade of the most varied names. It is the beauty of languages and an obvious example of how it is impossible to try to reduce that wealth to fixed universal and immovable norms. The languages they are alive and they evolve with the same society that uses them.

Returning to our bread, it is irresistible not to get lost in the twitter thread to collect so many different terms and variations of the same words, with some surprising names for those of us who live far from the region where they are so commonly used. Even in today’s globalized society, with increasingly blurred cultural boundaries, it is comforting to see that many places retain their localisms as its own identity.

These are just some examples:

  • Cuscurro, currusco and corrusco (widespread throughout much of Spain)
  • Corrosco (Santiago de Compostela, Ferrol, A Coruña)
  • Cantero (Guadalajara, Cuenca, Madrid and other areas)
  • Cabero (Jerez de la Frontera, Seville)
  • Tit and beak (Granada)
  • Pico (Andalusia, Madrid and other areas)
  • Punta y puntica (Murcia, Valencia and nearby areas)
  • Curruscu, cuernu and picu (Asturias)
  • Encetadura (mountainous area between Asturias and León)
  • Elbow and elbow (Tenerife)
  • Kurrusku (Bilbao)
  • Corrusquet and crostón (Aragon)
  • Teta (Buenos Aires, Argentina)
  • Codito y coco (Uruguay)
  • Piquito, ass and puntica (Caravas, Venezuela)
  • Chichita (Mexico)

Directly to the Palate | Why the sponge cake in Italy is called “bread from Spain” and in Japan “bread from Castilla”
Directly to the Palate | What is bakery autolysis and how can it improve your homemade bread recipes?