English term
punctuation, comma
Many so-called designers failed miserably because they tried to impose a shape onto pasta the great Philippe Starck tried mandala some parts of it the walls were very thick and the others were thinner so when you would boil the pasta some of it would be completely mushy while part of it is too crunchy and uncooked so really wrong but they were not women from Bologna they were not chefs from Naples they were not centuries of families of grandmothers that were trying to improve on the thinness of the walls of pasta.
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Carla Veniani
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Feb 24, 2021 11:13: Barbara Carrara changed "Language pair" from "English to Spanish" to "English"
Feb 24, 2021 12:43: writeaway changed "Field (write-in)" from "Types of pasta" to "punctuation "
Non-PRO (1): Yvonne Gallagher
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Responses
Puntuación
Main source: Jane Straus' The Blue Book of Grammar and Punctuation
I hope it helps. Good luck!
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Yvonne Gallagher
: En<> En with a Spanish heading? "Puntuación" And not particulrly accurate punctuation at all, e.g. why capitalise "mandala"? And the English is really not very good to begin with as pointed out in Dbox
29 days
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Thanks for the comment, Yvonne. To capitalise "mandala" was a personal choice. Since it is a shape of pasta not as easily recognizable as others, and the speaker only made a quick and sole mention of it, I wanted the name to stand out.
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Discussion
I just checked the official TED site, and the punctuation there seems to be correct. Or at least it's better than the excerpt presented at this question.
You can check the official transcription provided by TED and listen to the talk here:
https://www.ted.com/talks/paola_antonelli_why_pasta_comes_in...
"Many so-called great designers failed miserably, because they tried to impose a shape onto pasta. The great Philippe Starck tried mandala. Some parts of it, the walls, were very thick, and the others were thinner, so when you would boil the pasta, some of it would be completely mushy while part of it was too crunchy and uncooked. So really wrong, but they were not women from Bologna, they were not chefs from Naples, they were not centuries of families of grandmothers that were trying to improve on the thinness of the walls of the pasta."
p.s. Sorry still kind of new and I didn't find the English-monolingual.
https://medium.com/hellodesigner/from-automotive-design-to-p...
https://ted2srt.org/talks/paola_antonelli_why_pasta_comes_in...
Paola Antonelli: Why pasta comes in all shapes and sizes
Many so-called great designers failed miserably, because they tried to impose a shape onto pasta. The great Philippe Starck tried mandala. Some parts of it, the walls, were very thick, and the others were thinner, so when you would boil the pasta, some of it would be completely mushy while part of it was too crunchy and uncooked. So really wrong, but they were not women from Bologna, they were not chefs from Naples, they were not centuries of families of grandmothers that were trying to improve on the thinness of the walls of the pasta.
Re: "Mandala":
http://annuaireus.com/article/design-of-a-pasta/?lang=en
But it‘s not the end of pasta design, In 1987, the French pasta maker Panzani commissioned French designer Philippe Starck to design a new pasta shape for them, he called it Mandala.
An attempt to make it more understandable would be:
Many so-called designers failed miserably because they tried to impose a shape onto pasta. The great Philippe Starck tried mandala: some parts of it (the walls??) were very thick and the others were thinner, so when you would boil the pasta some of it would be completely mushy while part of it would be too crunchy and uncooked, so really wrong. But they were not women from Bologna, they were not chefs from Naples, they were not centuries of families of grandmothers that were (the ones??) trying to improve on the thinness of the walls of pasta.