Words to eat by
Subtitle: five foods and the culinary history of the English language
By: Ina Lipkowitz
Edition: 1st ed.
Publisher: St. Martin's Press
Published: 2011
Place of publication: New York
Language: eng
Number of pages: 291
ISBN-13: 9780312662189
Subjects: Food; Terms and phrases; Etymology; English language; Terminology
Description: Using sources that range from Roman histories to Julia Child's recipes, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is. But the words for our most basic foodstuffs--bread, milk, leek, meat, and apple--are still rooted in Old English.
Notes: Includes bibliographical references and index.
Table of contents: title: Pig-pickin's, prunes, and Häagen-Dazs : "What's in a name"; title: Fruit and apples : "Dare to say what you call apple"; title: Leeks : weeds or vegetables? : "If you can't beat 'em, eat 'em"; title: Milk and dairy : "Stone Age Brits got milk"; title: Meat : "Forty pounds of meat; title: or no less than sixty"; title: Bread : "Give us this day our daily bread"; title: The return of the native, pr, "Who killed Gourmet magazine?"; title: Notable events in the history of English food words.