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Words to eat by : five foods and the culinary history of the English language / Ina Lipkowitz.

by Lipkowitz, Ina.

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St. Martin's Press, 2011.

English language -- Etymology.

English language -- Terms and phrases.

Food -- Terminology.

291 p. : ill. ; 22 cm.

Pig-pickin's, prunes, and Häagen-Dazs : "What's in a name" -- Fruit and apples : "Dare to say what you call apple" -- Leeks : weeds or vegetables? : "If you can't beat 'em, eat 'em" -- Milk and dairy : "Stone Age Brits got milk" -- Meat : "Forty pounds of meat -- or no less than sixty" -- Bread : "Give us this day our daily bread" -- The return of the native, pr, "Who killed Gourmet magazine?" -- Notable events in the history of English food words.

"English food words tell a remarkable story about the evolution of our language and culinary history, revealing a collision of cultures from the time Caesar first arrived on British shores to the present day. Words to Eat By explores the stories behind five of our most basic food words, words which reveal our powerful associations with certain foods. 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. Words to Eat By will make readers reconsider the foods they eat and the words they use to describe them. Brimming with information, this book offers an analysis of our culinary and linguistic heritage that is as accessible as it is enlightening."--From publisher.

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