By Mark Morton
Nominated in 1997 for a Julia baby Award, "Cupboard Love" is again, higher and higher than ever. during this up to date and multiplied version, Mark Morton lays out a luxurious dinner party of greater than one thousand culinary word-histories. From daily meals to unique dishes, from the herbs and spices of medieval England to the cooking implements of the trendy kitchen, "Cupboard Love" explores the attention-grabbing tales at the back of commonplace and not-so-familiar gastronomic phrases. Who knew that the notice pomegranate is expounded to the observe grenade? That baguette is a cousin of micro organism? That souffle comes from an identical root as flatulence? Who knew that vermicelli is Italian for little worms, that avocado comes from an Aztec note which means testicle, or that catillation denotes the unseemly licking of plates? Lighthearted and carefully researched, choked with linguistic lore and cultural minutiae, the e-book blends the fit to be eaten and the etymological right into a delectable piece de resistance.
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Additional info for Cupboard Love: A Dictionary Of Culinary Curiosities
Actually, the reverse is true: the word artichoke came first, entering English in the early sixteenth century, and only afterwards did its edible and inedible parts come to be known, in the early eighteenth century, as the heart and choke. In other words, after noticing that the word artichoke sounded vaguely like heart and choke, people mistakenly concluded that heart and choke must be the correct and original names for those two parts of the vegetable. This conclusion probably seemed all the more reasonable because you would indeed choke if you tried to eat an artichoke's tough, fibrous core.
And so later they bestowed this Russian word—which they spelt bistro—on little cafes that served quick snacks. The problem with this explanation is that it seems unlikely that the French would take a rude, foreign command and apply it to an inviting, cozy establishment; as well, the word did not appear in French until 1884, almost three generations after the Russian occupation in 1815. A more likely origin, therefore, is that bistro is short for bistmuille, a French name for a drink made of coffee and brandy.
The term bakery did not appear until much later—the mid sixteenth century—and even then it did not refer to the place where a baker works, but rather to a baker's work in general, just as carpentry refers not to a place but to an activity. In fact, the word bakery did not come to mean baker's shop until the early nineteenth century, when it became common for people to buy baked goods from a shop instead of making them at home. The Old English bacan also evolved, in the mid fifteenth century, into the Middle English bache, meaning a quantity of bread produced at one baking; this word was respelt as batch in the sixteenth century, and came to be applied to everything from cookies, to fudge, to beer, to poems.
Cupboard Love: A Dictionary Of Culinary Curiosities by Mark Morton