Syrup
By DAN LANGFORD
In visiting with some non-Southern friends over the holidays, I was reminded over breakfast one morning of yet another difference in regional pronunciation. Syrup — that wonderful elixir most often in the South made from ribbon cane, but from sorghum cane when a thicker, more pungent syrup is wanted. Maple syrup imported from the North is also considered a delicacy here. We just pronounce it differently. Everyone I’ve ever noticed who is from the South says “SUR-up,” the first syllable of which rhymes with “Yes, SIR!” Many other folks say “SEAR-up,” the first syllable of which rhymes with “Sears” or with “Cyrano de Bergerac.” I’ve never heard anyone from the South say it the second way, which makes me think ”SUR-up” is a regional pronunciation.
It’s not terribly important in the scheme of things, I suppose — what’s important is to get a piping hot home-made biscuit, butter it, and slather it with your favorite syrup. It’s so good it’ll make you slap your grandma away from the table.