| Words to Eat By |
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If words are your thing, and eating is your pleasure, then this book will tick several boxes at once.
Five well-known foods are explored in depth both from a culinary and etymological angle. Historical woodcuts and language 'family trees' illustrate and expand on the text, which will give you enough dinner party bon mots and conversation starters to last you a lifetime of dining out. For instance, why have artists historically painted fruit rather than vegetables? Or did you know that the word for 'apricot' comes from the Latin, meaning 'the precocious one' because it is the first stone-fruit to ripen each year? Of course for a food's name to enter the language, it has to be available, and it was not until 1542 when Henry VIII's gardener introduced apricots to England from Italy, that it was necessary to add its name to the language. So you can see immediately how an apparently simple concept develops into so much more; that what begins as a food-word work shows us instead the complex manner in which history and sociology, climate, geography, transport and industry cross paths and interweave. Fascinating and well written, this learned work deals with just five foods: apples, leeks, milk, meat and bread. While this may sound too simplistic, the author, with an enormous amount of research and background information weaves a rich and entertainingly complex tapestry around each, as well as their related food groups. Words to Eat By, by Ina Lipkowitz, published by St Martins Press New York, 2011, ISBN 978- 0- 312- 66218- 9 |
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