Eat Your Words. Paul Convery

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СКАЧАТЬ * roasted barley flour, a primary foodstuff of many Himalayan communities

      tuckahoe * a starchy rootstock and formerly a staple plant food of Native Americans

      tummelberry * a large Scottish hybridized raspberry, new to the market

      urad * the mungo bean, an Indian pulse commonly used in the preparation of dhal

      vadouvan * a masala paste featuring curry spices aromatized with garlic and shallots

      vanaspati * a thick Indian vegetable oil used as a substitute for butter and ghee

      vergaloo * a variety of white pear noted for its soft flavoursome flesh

      verjuice * a condiment for the epicure, being the pressed sour juice of unripe fruit

      vincotto * “boiled wine,” a thick kitchen stock obtained by cooking down grape must

      wakame * “sesame seaweed,” an edible kelp skilfully exploited in East Asian cuisine

      walmore * a dated name for the parsnip, carrot, or similar tuberous vegetable

      wampee * the “yellow skin,” a citrusy food fruit cultivated widely throughout Asia

      wardon * an ancient English cooking pear formerly renowned for its use in pies

      wasabi * Japanese horseradish paste, a pungent accompaniment to sushi dishes

      watercress * a peppery herb nowadays typically used as a garnish in sandwiches

      waxpod * an edible dwarf French bean

      wheatmeal * flour from whole wheat grains, with some loss of bran and germ

      wineberry * a contender for the earliest word for grape in the English language

      winter banana * an apple cultivar recommended for eating fresh in the hand

      witherslacks * a Northern dialectal term for damsons

      witloof * the Belgian endive, a type of chicory mostly grown as a salad green

      xocolatl * chocolate, or “bitter water” in the original Nahuatl; a plant food produced from roasted cocoa beans and spices given to Aztec warriors as a reward for bravery

      yatsufusa * a hot speciality chilli pepper native to Japan

      ynneleac * an Anglo-Saxon onion; as the name suggests, onions and leeks are alliaceous vegetable cousins

      youngberry * a raspberry, blackberry, and dewberry triple-hybrid food fruit

      yuca * cassava or manioc root, an edible tuber rich in starch

      yuzu * a fragrant Japanese citrus fruit; the rind is a garnish and the juice a seasoning

      za’atar * Middle Eastern spice mix

      zahidi * a common semi-dry date; it “dates” as a human food crop to 4000 BCE

      zedoary * white turmeric, an aromatic culinary root with qualities similar to ginger

      zenvy * ground wild mustard seeds used as a food spice in West Country patois

      zerumbet * Indian “bitter ginger,” a rare traditional spice and flavouring agent

      zinziber * an archaic name for ginger

      zizypha * a cover term for a range of sweet edible berries or dates, or “jujubes”

      zucchini * the courgette as it is known stateside, a popular summer squash

Chapter 3

Items and Ingredients from the Animal World

      “Nothing helps scenery like ham and eggs.”

      —Mark Twain

      abalone * a species of edible marine snails, enjoyed raw or cooked

      acacia * the most popular variety of honey among modern consumers

      aileron * in culinary parlance, poultry wings or fish fins used as food

      aitchbone * a beef cut lying over the buttock, or rump bone, of cattle

      albacore * a commercially important table fish, being the chief source of canned tuna

      albondigas * small Spanish or Latin American-style meatballs

      alecs * herring; a name also sometimes given to pickled anchovies

      amberjacks * a genus of food and game fish found in temperate and tropical waters

      andouille * a spicy smoked pork and tripe sausage popular in Cajun cooking

      angelot * a soft, rich cheese from Normandy

      animelles * a culinary term for testicles, most especially from oxen and sheep, cooked and served as food

      anthotyros * a fresh, “flowery” traditional Greek whey cheese

      appetitost * a nutty semisoft Danish cheese made from sour buttermilk

      asadero * a flavourful semisoft white cheese from Mexico

      asetra * a highly prized type of caviar, obtained from the Ossetra sturgeon

      asiago * a many-textured Italian cow’s milk cheese

      aspic * a clear jelly obtained from meat stock used to glaze cold savoury dishes

      Australorp * a breed of chicken with a reputation as a copious egg producer

      axayacatl * “Mexican caviar,” aquatic insect eggs enjoyed since Aztec times

      ayren * hen’s eggs, as they were known in days of yore

      baconer * a pig reared solely to produce bacon

      barramundi * the Asian sea bass, a popular item in Thai cuisine

      bêche-de-mer * the flesh of the sea-worm, esteemed in the Far East as a delicacy

      beefalo * a bovine-bison hybrid; its meat is lower in fat and cholesterol than beef

      beestings * the protein-rich super-milk yielded by a cow or goat upon giving birth

      beluga * the world’s most expensive type of caviar, from the fish of the same name

      bierkase * a semisoft “beer cheese” originating in Germany

      biltong * “buttock-tongue,” strips of lean, cured meat eaten as field rations in the veld

      bindenfleisch СКАЧАТЬ