By Mark Morton
Nominated in 1997 for a Julia baby Award, "Cupboard Love" is again, greater and higher than ever. during this up to date and elevated variation, Mark Morton lays out a luxurious banquet of greater than one thousand culinary word-histories. From daily meals to unique dishes, from the herbs and spices of medieval England to the cooking implements of the fashionable kitchen, "Cupboard Love" explores the interesting tales in the back of generic and not-so-familiar gastronomic phrases. Who knew that the be aware pomegranate is said to the be aware grenade? That baguette is a cousin of micro organism? That souffle comes from a similar root as flatulence? Who knew that vermicelli is Italian for little worms, that avocado comes from an Aztec observe that means testicle, or that catillation denotes the unseemly licking of plates? Lighthearted and carefully researched, filled with linguistic lore and cultural trivialities, the booklet blends the suitable for eating and the etymological right into a delectable piece de resistance.
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Extra resources for Cupboard Love: A Dictionary Of Culinary Curiosities
Booze Edmund Spenser's sixteenth century work, The Faerie Queene, is the longest narrative poem in English: more than 26,000 lines. In the early 1990s, I studied The Faerie Queene for eight hours a day, five days a week, for three years. By the time I completed my PhD dissertation, I knew every nook and cranny of every stanza in that poem; I had also grown so tired of it that I hated its author for writing it in the first place. Still, there's no denying that Spenser was a superb poet, adept at depicting allegorical characters with a few vivid lines.
Recently, Beano has also become a brand-name for a food additive that diminishes flatulence. See also bean. beef Along with veal, mutton, and pork, the word beef was introduced to English by the French-speaking Normans after they conquered England in 1066. Prior to the introduction of beef, native English words such as ox and cow had been used not only as the names of animals but also as the names of the meat those animals provided. The Old French source of beef was spelt boef, which derived from the Latin bos, meaning ox.
Near the beginning of the eleventh century, the word appeared in Old English as bacan, having developed from a Germanic and—before that—an Indo-European source that meant simply to bake. The Old English bacan almost immediately spawned the word baecere, the name of a person who bakes for a living, which soon evolved into baker. The term bakery did not appear until much later—the mid sixteenth century—and even then it did not refer to the place where a baker works, but rather to a baker's work in general, just as carpentry refers not to a place but to an activity.
Cupboard Love: A Dictionary Of Culinary Curiosities by Mark Morton