Eatymologies : historical notes on culinary terms / William Sayers ; with illustrations by Clara Jane Timme.
Material type: TextPublisher: London : Prospect Books, 2015Copyright date: ©2015Description: 200 pages : illustrations ; 22 cmContent type:- text
- still image
- unmediated
- volume
- 190924838X
- 9781909248380
- 641.30014 23
- PE1574 .S29 2015
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.30014 SAY (Browse shelf(Opens below)) | 1 | Available | A507678B |
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641.3001 BAG The virtues of the table : how to eat and think / | 641.3001 FOO Food & philosophy : eat, drink, and be merry / | 641.30014 OXF Food and language : proceedings of the Oxford Symposium of Food and Cookery 2009 / | 641.30014 SAY Eatymologies : historical notes on culinary terms / | 641.3002 GOO Harvest for hope : a guide to mindful eating / | 641.3002373 HAY Creating your culinary career / | 641.3003 BRO The cook's bible of ingredients / |
Includes bibliographical references.
Starters -- Scullions & drudges -- Ale -- Pigs & whistles -- Bread -- Court-bouillon & chowder -- Fishponds -- Cod -- Mackerel & great auks -- Spatchcock & salmagundi -- Chitterlings & dumplings -- Haggis & tripe -- Pork -- Steak & grill -- Cheese -- Scones & buns -- Beehives & honey -- Oats, brose, & frumenty -- Strawberry & pie in the sky.
"Although food historians can rely on written evidence to provide them with early recipes and references to dishes that might have been, the only other sources available to them are archaeology (which never preserves a trifle intact), art history (which doesn't go back that far) or the history of language - for the names of things will often tell much about their origins. Food enthusiasts will, therefore, spend much time recounting how a dish got its name, but often they will be peddling nonsense or mythology and what we really need is a historian of language. William Sayers is just that and in this collection of essays and articles he explores the riches of medieval English (and sometimes other tongues) to tease out unfamiliar facts about our food heritage.He looks at a wide range of topics: the bun; fish names; bee keeping; bread making; the strawberry; the haggis; stock; kitchen staff; frumenty; the pig and pork products. His approach is rigorously linguistic, but the facts are always curious and amusing for the engaged reader. Food history is a tremendously rich area of enquiry and this book explores nooks and crannies that have not been properly mapped up to now."--Publisher's website.
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