One of the main features of language is that it offers abstraction layers that simplify communication by having a single term. Let's just take your example of using "cabbage salad" instead of "coleslaw":
-Coleslaw denotes a specific preparation of cabbage, notably that it's shredded and prepared in either a vinegar mixture or mayonnaise.
-"Cabbage salad" does not capture this meaning. It could mean any salad where cabbage is a significant ingredient.
-Sauerkraut could plausibly be considered a "cabbage salad".
-Coleslaw frequently has other ingredients or seasonings, which vary by recipe, that wouldn't be encompassed by "cabbage salad", like carrots, honey, multiple types of cabbage.
-The above ingredients could be considered to circumscribe the possibilities, beyond which it is no longer properly considered coleslaw, and is it's own thing that may or may not have a unique name.
-Basically, "cabbage salad" is less accurate of a description for coleslaw because it can encompass many more variations. Coleslaw can be considered a very specific type of cabbage salad. If I see "coleslaw" on a menu, I have a much better idea of what I'm getting than if it said "cabbage salad"
-Most menus don't simply give the name of the dish like "de volaille cutlet". They will actually give the description, like "fried breaded chicken cutlet stuffed with a creamy brie cheese and prosciutto ham"
> Coleslaw denotes a specific preparation of cabbage, notably that it's shredded and prepared in either a vinegar mixture or mayonnaise.
Except where it doesn't. The exact preparation and substances used seem to vary between people, places and nations that make it.
When I see "cabbage salad" I know it'll involve a cabbage as the main ingredient, the word "salad" constraints my expectations by giving me a distribution of preparation methods, and similarly I roughly know what other ingredients go with "cabbage" and "salad" when there's no modifier in the name. In other words, in general situation I expect a kind of dish, not a very particular one.
The problem is, the same applies to "coleslaw". Because there's no agreement as to what exactly it is, the word itself gives me as much information as "cabbage salad", except that now I have to remember yet another weird word, remember the arbitrary mapping between "coleslaw" and "cabbage" and "salad".
The ability to introduce a new word to abstract over a large concept is a very powerful thing, and it's especially useful if the abstracted grouping is unique and frequently used. The case of "coleslaw" or "de volaille" or countless other terms and there misspellings and mispronunciations is neither unique nor useful. It's pure waste of mental resources.
I brought up chemical nomenclature for a reason. Chemists have figured out there's just too many similar but not quite the same molecules, or groups of similar molecules, to not bother with giving a unique name to all of them. Instead, they exploit another awesome feature of human language - structure. Ability to harness the combinatorial explosion by utilizing prefixes and suffixes and modifiers.
> -Most menus don't simply give the name of the dish like "de volaille cutlet". They will actually give the description, like "fried breaded chicken cutlet stuffed with a creamy brie cheese and prosciutto ham"
Depends on the restaurants. I love those that do that.
Hamburger, because "coleslaw" is some random word suddenly imported out of nowhere, whereas a hamburger is a major food type and a huge part of American culture (and at this point, of the Universal culture).
Yes, I'm totally unfair here and essentially asking food fashion to get off my lawn, but that's why I wrote I'm only half-serious. Not all cases where I feel annoyed are 100% rational.
-Coleslaw denotes a specific preparation of cabbage, notably that it's shredded and prepared in either a vinegar mixture or mayonnaise.
-"Cabbage salad" does not capture this meaning. It could mean any salad where cabbage is a significant ingredient.
-Sauerkraut could plausibly be considered a "cabbage salad".
-Coleslaw frequently has other ingredients or seasonings, which vary by recipe, that wouldn't be encompassed by "cabbage salad", like carrots, honey, multiple types of cabbage.
-The above ingredients could be considered to circumscribe the possibilities, beyond which it is no longer properly considered coleslaw, and is it's own thing that may or may not have a unique name.
-Basically, "cabbage salad" is less accurate of a description for coleslaw because it can encompass many more variations. Coleslaw can be considered a very specific type of cabbage salad. If I see "coleslaw" on a menu, I have a much better idea of what I'm getting than if it said "cabbage salad"
-Most menus don't simply give the name of the dish like "de volaille cutlet". They will actually give the description, like "fried breaded chicken cutlet stuffed with a creamy brie cheese and prosciutto ham"