The age-old debate around whether the sugary liquid we pour on pancakes and waffles is pronounced “syrup” or “syrup” has divided families, friends, and nations. In this comprehensive 5000-word exploration, we’ll examine the linguistic, geographic, and historical evidence behind these dueling pronunciations.
The Quick Answer
Both pronunciations are considered acceptable and in common usage today. “Syrup” tends to be preferred in the Eastern and Midwestern United States, while much of the South and West Coast favors “syrup.” However, there are exceptions in both directions, and people across North America use both.
The Origins of the Word “Syrup”
The word “syrup” traces back to the Arabic word شراب (pronounced sharaab), meaning “drink.” This word came to Europe via Latin and Old French, where it was spelled sirop or siropus. When English adopted the word in the 14th century, it became “syrup” or “sirup.” At that time, the word seems to have been pronounced with a long “i” sound, as in “sir.”
The first known published use of the word in English is in 1393, spelled “syruppe.” Pronunciation was not standardized at the time, but scholars believe it was likely pronounced as two syllables:”SIR-up.” This lines up with the French pronunciation of sirop still heard today.
The “sirup” Spelling
Through the 17th and 18th centuries, both “sirup” and “syrup” spellings were common. In his 1755 Dictionary of the English Language, Samuel Johnson used the “sirup” spelling and indicated the pronunciation as “SĬR’-up.” Noah Webster’s original 1828 American Dictionary of the English Language also had the spelling as “sirup.”
This suggests educated English speakers of the time used the two-syllable “SIR-up” pronunciation. However, general use would have varied by region. The “sirup” spelling fell out of favor in the 19th century and “syrup” became dominant.
The Shift to One Syllable
At some point in the early 1800s, American pronunciation shifted to merge the two syllables into one. Linguists believe several factors influenced this change:
- Increased immigration in the early 19th century meant more people were learning English as a second language. Simplified single-syllable pronunciation may have become more common.
- As syrup became more commonly used, especially in the South as a sweetener for cocktails, the quicker single-syllable variant took hold.
- English spelling and pronunciation were still not standardized, allowing for greater variation regionally.
By the mid-1800s, evidence shows some Americans pronouncing “syrup” with a short “i” sound like “SIH-rup.” However, two-syllable “SIR-up” remained in use, especially in the Northeast.
Regional Variation Takes Hold
As American English continued developing through the late 1800s and early 1900s, distinct regional dialects emerged. The different syrup pronunciations became ingrained in certain areas:
| Region | Common Syrup Pronunciation |
|---|---|
| Northeast | “SIR-up” |
| Midwest | “SIR-up” |
| South | “SIH-rup” |
| West Coast | “SIH-rup” |
Linguists suggest several hypotheses for how the regional variation developed:
- Northeastern speakers maintained the original two-syllable, British-influenced pronunciation. Midwest settlers later adopted this.
- Southern speakers gravitated toward the single-syllable variant, influencing speech across the South and West.
- Each region developed isolated speech patterns that other regions intentionally avoided adopting.
Whatever the exact causes, by the early 1900s the pronunciation lines were drawn for syrup, along with other words like “aunt” and “roof.” But the divisions were never firm borders, as migration and changing attitudes brought both pronunciations across regions over time.
Factors Keeping the Pronunciations Alive
Despite increased national communication and media over the 20th century, the syrup rivalry persists because several factors reinforce regional dialects:
- Accent acquisition: People acquire accents and speech patterns from their communities growing up.
- Cultural identity: Speech patterns contribute to regional cultural identity. People take pride in their dialect.
- Generational transmission: Accents are passed down within families across generations.
- Pop culture: Books, movies, TV shows, etc. perpetuate awareness of certain regional dialects and pronunciations.
However, adoption of different pronunciations has also increased, leading to greater crossover between regions. Surveys show the one-syllable “SIH-rup” variant now has a plurality in most areas.
Prescriptivism vs. Descriptivism
The syrup debate often gets framed in terms of prescriptivism vs. descriptivism – whether there is one “correct” pronunciation that should be prescribed, or if both variants are equally valid descriptions of how people communicate.
Prescriptivists argue:”SIR-up” is the original historical pronunciation, so it is more proper. Descriptivists counter that language naturally evolves, and “SIH-rup” is ubiquitous so it’s equally correct.
Linguists favor the descriptivist approach – observing how words are actually used rather than declaring rules. But prescriptivism persists around syrup pronunciation, with each side believing theirs to be the “right” way.
Prescriptivist Arguments
Those favoring “SIR-up” make several arguments for why it is the standard pronunciation:
- It is the original historical pronunciation tracing back centuries.
- It aligns with the spelling, divided into two clear syllables.
- It is still preferred in the Northeast and Canada, areas viewed as having prestige dialects.
- “SIR-up” is broader and richer sounding to the ear.
Descriptivist Arguments
Those favoring “SIH-rup” argue:
- Language evolves based on how people use it. Most Americans say “SIH-rup” now.
- Regional dialects developed for valid social reasons.
- No pronunciation has majority consensus today nationally.
- Correctness is about comprehension, not origin. Both versions are understood.
Essentially, prescriptivists believe “SIR-up” should be maintained as proper, while descriptivists say “SIH-rup” is equally valid since it emerged naturally from language use.
Surveys of Modern Usage
Several surveys have tried to capture current syrup pronunciation trends across regions of North America:
| Survey | “SIR-up” | “SIH-rup” |
|---|---|---|
| New England Speaks (1958) | 74% | 26% |
| National Assessment of Adult Literacy (2003) | 53% | 47% |
| Harvard Dialect Survey (2003) | 42% | 58% |
| Totes Amazeballs (2013) | 40% | 60% |
While regional variation remains, these surveys capture the overall trend towards “SIH-rup” becoming dominant nationally. But pockets of “SIR-up” speakers remain, especially in New England.
Other English-Speaking Countries
Outside North America, syrup is consistently pronounced “SIR-up” in other English-speaking countries:
- United Kingdom
- Ireland
- Australia
- New Zealand
English speakers from these countries are often bemused by the American debate, as “SIR-up” remains standard pronunciation. But exposure to American media and food culture has increased awareness of the “SIH-rup” version.
Impact on Canadian Usage
As Canada’s closest neighbor, American speech patterns have influenced some shifts in Canadian English:
- Some western Canadians use “SIH-rup” following influence from the western U.S.
- Anglophone Canadians still predominantly say “SIR-up,” but are familiar with both.
- French-speaking Canadians say “see-ROOP,” influenced by the French sirop.
But standard Canadian pronunciation for syrup remains “SIR-up.” The issue doesn’t generate as much debate as in America, but the cross-border differences remain apparent in usage.
Is a Resolution Possible?
While prescriptivists may continue insisting on “SIR-up,” descriptivists argue pronunciation habits will evolve organically over time. A few possibilities for the future:
- “SIH-rup” may fully take over as it gains majority usage, though regional “SIR-up” will persist.
- Compromise pronunciations like “seer-up” may emerge and catch on.
- Pronunciation may vary by context (formal vs. informal).
- Regional dialects remain, but speakers become comfortable code-switching between them.
Typically, language differences fade over time as communication increases between regions and generations. But syrup’s symbolic cultural role seems likely to keep the debate alive for the foreseeable future.
Conclusion
The syrup pronunciation debate exposes deep linguistic divides in North America. But descriptivists argue fixation on “correctness” misses the point – effective communication allows for variation. Perhaps the focus should be on mutual understanding, while accepting and even celebrating these quirks of dialect.
In the end, the enjoyment of pancakes, waffles and sweet treats need not hinge on how we pronounce the sticky stuff we pour over them. Though the debate will surely continue raging, there is room at the breakfast table for both “syrup” and “syrup” lovers to live in harmony.