000			03034cam a2200409 i 4500
005			20221101221033.0
008			140603t20152015enka b 000 0 eng d
011			_aBIB MATCHES WORLDCAT
020			_a190924838X
020			_a9781909248380
035			_a(ATU)b14008907
035			_a(OCoLC)904740493
040			_aYDXCP _beng _erda _cYDXCP _dOCLCO _dBDX _dATU
050		4	_aPE1574 _b.S29 2015
082	0	4	_a641.30014 _223
100	1		_aSayers, William, _eauthor. _9823103
245	1	0	_aEatymologies : _bhistorical notes on culinary terms / _cWilliam Sayers ; with illustrations by Clara Jane Timme.
264		1	_aLondon : _bProspect Books, _c2015.
264		4	_c©2015
300			_a200 pages : _billustrations ; _c22 cm.
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references.
505	0		_aStarters -- 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.
520			_a"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.
650		0	_aEnglish language _xEtymology. _9317368
650		0	_aEnglish language _vTerms and phrases _9346631
650		0	_aFood _vTerminology _9617688
650		0	_aEnglish language _yMiddle English, 1100-1500 _9346743
700	1		_aTimme, Clara Jane, _eillustrator. _9823106
907			_a.b14008907 _b03-10-17 _c28-10-15
942			_cB
945			_a641.30014 SAY _g1 _iA507678B _j0 _lcmain _o- _p$47.66 _q- _r- _s- _t0 _u3 _v0 _w0 _x0 _y.i13433489 _z29-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _genk _h0
999			_c1284105 _d1284105