Summary
Seasoned throughout with literary wit and wisdom, this veritable feast of gastronomic words and phrases traces the origins and history of over 1,200 English terms for foodstuffs, dishes, and drinks. Previously published as The Diner's Dictionary and Gourmet's Guide, this includes hundreds of illuminating quotations, ranging from the French writer, Misson, on seventeenth-century puddings, to Anthony Burgess on eating durians.Tuck into foods and drinks named after their place of origin, such as stilton, cheddar, or Dublin Bay prawns. Get your teeth stuck into such eponymous fruits and vegetables as Cox's Orange Pippin and Webb's Wonder. Or whet your appetite with wines named after their grape, including cabernet sauvignon and riesling. The book also covers the terminology of foreign cuisine that has become popular in Britain, such as Italian ciabatta.This edition also features a new introduction by Alan Davidson, author of theOxford Companion to Food.
John Ayto is a freelance writer and the author of many reference works, including the Dictionary of Slang (1998). He has always had a profound interest in food and drink, cookery, and international cuisines. In this dictionary he has uniquely combined his knowledge of food and words.
