Eat Your Words. Paul Convery

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СКАЧАТЬ * Irish pig’s trotters, traditionally boiled, battered, and fried

      culatello * “little ass,” an Italian cured meat similar to prosciutto di Parma

      cutlets * thin slices of meat commonly breadcrumbed prior to grilling or frying

      dab * an edible flatfish, akin to the flounder, found prolifically in British waters

      derma * a food product derived from animal intestines, stuffed with meal and meat

      dogdrave * historically, a deep-sea food fish, most likely cod

      dorado * the meat of various marine fishes, including the mahi-mahi and orata

      dripping * the fatty exudate from roasted meat, occasionally eaten cold as a spread

      drisheen * gelatinous Irish blood pudding

      drumstick * the meaty lower portion of a chicken’s leg

      duckling * the flesh of a tender young duck cooked and served as food

      Dungeness * a large American crab enjoyed for its sweet and tender meat

      ecrevisse * a gastronomical term for edible crustaceans, notably crayfish

      eelpout * the burbot or “poor man’s lobster,” a freshwater codfish

      elder * in butchery and cookery, cow’s udder in its regard as a “variety meat”

      elvers * young eels fried in the manner of whitebait

      Emmental * a traditional Swiss unpasteurized hard cheese

      emperors * a family of tropical food fish, chief among them the pigface bream

      engraulids * anchovies, in all their variety

      entrecôte * a premium boned beef cut used for rib steaks

      escalopes * thin slices of boneless meat for frying, typically veal

      escargot * snail food as customarily denominated on posh menus; “edible snaildom”

      eucalyptus * a monofloral honey best eaten raw for fullest health benefits

      extrawurst * a parboiled sausage, and most popular of all Austrian cold meat cuts

      faggots * traditional British minced pork offal meatballs

      falsomagro * Sicilian stuffed meat roll

      fatback * chunks of adipose tissue cut from a pig’s back as an article of charcuterie

      feta * a rather salty and crumbly white Greek cheese made from ewe’s or goat’s milk

      fiambre * Argentinian cold meat cuts

      filet mignon * a lean beefsteak cut taken from the narrow end of the tenderloin

      fingerling * a small or young fish, especially salmon or trout parr

      finnan haddie * Scottish smoked haddock

      fisnogge * in Ashkenazi cuisine, a confection or deli cut of calves’ feet in aspic

      flanksteak * a cheap beefsteak cut from a cow’s side muscle; also known as bavette

      fleed * internal pig fat as a food resource, before being rendered and melted into lard

      flitch * a side of bacon, or occasionally salmon

      flounder * a group of non-sole flatfish, at risk of overfishing and overconsumption

      foie gras * a luxury meat product made from the liver of fattened domestic fowl

      fondue * a sauce or dip of melted cheese

      fontina * a mild Italian cheese made from cow’s or, originally, ewe’s milk

      foreshank * the toughest of all beef cuts, also known as shin

      frankfurters * slim cured beef and pork sausages, skinless or encased; hotdogs

      frikadeller * Danish meatballs

      fromage frais * a low-fat, fresh white cheese with the creamy consistency of yoghurt

      fumet * reduced and seasoned game or fish stock, used as a flavouring for sauces

      galena * an older popular term for salted pork

      galotyri * an ancient, naturally fermented “milk cheese” from mainland Greece

      gammelost * a smelly Norwegian “old cheese” made from skimmed cow’s milk

      gammon * the lower portion of a bacon flitch, hind leg included; ham more generally

      geoduck * neither duck nor terrestrial animal—rather, a large edible saltwater clam

      ghee * Indian clarified butter, a core item in the authentic cuisine of the Subcontinent

      giblets * edible fowl offal, including the gullet and guts as well as the major organs

      gigot * a leg of mutton or lamb for cooking

      gizzards * the stomach parts, notably the gastric mill, of a bird used as food

      glair * egg white; “gleyres of ayrenn” is the term found in medieval cookery books

      goldenrod * a full-bodied honey made from the nectar of the solidago plant genus

      Gorgonzola * a blue-veined Italian cheese, one of the oldest of its type in the world

      gosling * the flesh of a tender young goose cooked and served as food

      goujons * strips of processed fish or chicken

      graviera * a common Greek cheese, second in domestic popularity only to feta

      gravlax * Scandinavian cured salmon, typically served sliced as an appetizer

      griskin * a lean cut or portion of pork loin

      grunion * a small fish species found in Californian waters, best grilled like sardines

      gubbins * edible fish scraps or offal

      gurnard * an edible fish option; until recently, used more often as bait than table fare

      haddock * the flesh of the eponymous, commercially-important, northern food fish

      haggis * a Scots savoury meat product made from the pluck and purtenance of sheep

      haimation * an antique culinary sauce prepared from animal blood

      hákarl * Icelandic fermented shark meat; as pungent to taste as it is putrid to smell

      halibut * “holy fish,” formerly any flatfish partaken on Christian feast days

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