Eat Your Words brings to the table a compilation of 6,000 often unusual and unfamiliar terms across twenty-one fact-packed courses, offering the reader a unique feast of learning as well as a fun and flavor-filled dip into the fascinating language of food and eating.
Eat Your Words brings to the table a compilation of 6,000 often unusual and unfamiliar terms across twenty-one fact-packed courses, offering the reader a unique feast of learning as well as a fun and flavor-filled dip into the fascinating language of food and eating.
Paul Convery is a "word doctor" with 20 years' experience as a proofreader, copy-editor and magazine production manager. A lifelong logophile, he is the author of Drinktionary: The Definitive Dictionary for the Discerning Drinker (Book Guild, 2017), and has independently published Inkhorn's Erotonomicon: An Advanced Sexual Vocabulary for Verbivores and Vulgarians (Matador, 2012). His earlier academic grounding includes postgraduate language studies (University of Strathclyde) and doctoral research in modern European history (University of Glasgow).
Inhaltsangabe
Part One - Food, Glorious Food! Of Flora, Fauna and Food 1 Foodstuffs: Classes and Categories 2 Items and Ingredients from the Plant World 3 Items and Ingredients from the Animal World 4 Fishing, Farming and Food Production Dainty Dishes and Choice Cuisine 5 A Cornucopia of Culinary Treats from the English-speaking World 6 A Cornucopia of Culinary Treats from the Rest of the World What's Cooking? 7 Culinary Arts and Artisans 8 Tasting Notes: Flavour, Freshness (and so forth) Something to Digest 9 The Physiology of Consumption 10 Food Science and Nutrition Part Two - All the Trimmings You Aare What You Eat 11 Dietary Regimes and Feeding Routines 12 Picas, Phagias and Other Perverted Appetites 13 Eat or Be Eaten: Nature's Food Chain Whet Your Appetite 14 Feast: Gluttony and Greed 15 Fast: Denial and Disgust 16 Famine: Hunger and Starvation Catering for Every Taste 17 Supplying, Selling and Serving 18 Kitchen and Table Come Dine with Me 19 Dinners: Making a Meal of It 20 Dining: Gastronomy and Gustation 21 Diners: A Glossary of Gourmets and Gourmands
Part One - Food, Glorious Food! Of Flora, Fauna and Food 1 Foodstuffs: Classes and Categories 2 Items and Ingredients from the Plant World 3 Items and Ingredients from the Animal World 4 Fishing, Farming and Food Production Dainty Dishes and Choice Cuisine 5 A Cornucopia of Culinary Treats from the English-speaking World 6 A Cornucopia of Culinary Treats from the Rest of the World What's Cooking? 7 Culinary Arts and Artisans 8 Tasting Notes: Flavour, Freshness (and so forth) Something to Digest 9 The Physiology of Consumption 10 Food Science and Nutrition Part Two - All the Trimmings You Aare What You Eat 11 Dietary Regimes and Feeding Routines 12 Picas, Phagias and Other Perverted Appetites 13 Eat or Be Eaten: Nature's Food Chain Whet Your Appetite 14 Feast: Gluttony and Greed 15 Fast: Denial and Disgust 16 Famine: Hunger and Starvation Catering for Every Taste 17 Supplying, Selling and Serving 18 Kitchen and Table Come Dine with Me 19 Dinners: Making a Meal of It 20 Dining: Gastronomy and Gustation 21 Diners: A Glossary of Gourmets and Gourmands
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