A Gourmet's Guide: Food and Drink from A to ZOxford University Press, 1994 - 387 sivua From Angels on Horseback to Zabaglione, this lively and authoritative guide presents the meaning, origin, and development of over 1,200 food and beverage terms. Offering encyclopedic entries on a wide range of edibles, this entertaining guide covers everything from staple foods (potatoes and rice) and everyday drinks (tea and coffee) to foods named after their place of origin (Stilton and Petit Suisse) and popular foreign cuisine (ciabatta and poppadom). A rich and ecclectic spread, A Gourmet's Guide will delight all those who want to discover more about what they eat and drink, even those gastronomic red herrings such as Bombay duck, Alaska strawberries, and prairie oysters. |
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almonds alternative name American English apple applied baked beans beef beer Beeton biscuit boiled borrowed bread Britain British cuisine British English butter cabbage cake called cheese colour comes ultimately cooked cookery cream cuisine custard denotes derivative diminutive form dish dough drink Dutch early eaten eggs eighteenth century Eliza Acton endive etymologically fish flavour flour folk etymology France French cuisine fruit German grape Greek Hannah Glasse herbs ingredient Italian Jane Grigson juice known late lemon liqueur means literally meat medieval medieval Latin Middle Middle English milk mixture modern mutton nineteenth century Old French onions orange originally pastry pepper plant plum popular pork potato probably pudding recorded reference salad salt sauce sausage savoury seeds seems seventeenth century sixteenth century slices sort soup Spanish spelling spices steak stew sugar sweet tart term tomatoes twentieth century typically usually variety vegetable verb vinho verde white wine word