And when I'm cooking, I use French terms to describe what I want. It just makes sense this way because the terms are just more specific than if they were translated, i.e., brunoise, mirepoix, chiffonade, etc.
Well, I did work in a professional kitchen for about four years.
But cooking shows, YouTube videos, and basic cookbooks in America use those terms. I found definitions for mirepoix and chiffonade in Better Homes & Gardening cookbook, which is as white-bread American as it comes (along with many, many other French words).
My point was that the culture that produces an innovation ends up defining the terminology because it's easier to use the single term the innovators came up with in their language rather than using long, translated definition for the term. "Bug" instead of "issue when trying to perform a specific action" is not unlike "saute" instead of "fry at high heat stirring or shaking the pan vigorously." I'm not going to say, "jump the onions up."
