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Words to eat by : five foods and the culinary history of the English language

Author: Ina Lipkowitz
Publisher: New York : St. Martin's Press, 2011.
Edition/Format:   Print book : English : 1st edView all editions and formats
Database:WorldCat
Summary:
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.
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Genre/Form: Terminology
Terms and phrases
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Ina Lipkowitz
ISBN: 9780312662189 0312662181
OCLC Number: 682894422
Description: 291 pages : illustrations ; 22 cm
Contents: 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, or, "Who killed Gourmet magazine?" --
Notable events in the history of English food words.
Responsibility: Ina Lipkowitz.
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Abstract:

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.

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