Synopses & Reviews
Americans love talking about food almost as much as they love eating it, and to describe it, English speakers partake of an impressive spread of fascinating words. 100 Words for Foodies presents a delectable sampler of these words, words that grace the tables of restaurants and are bandied about the kitchen at home.
The words selected for this book cover the whole gamut of foodie terminology. There are words for implements and vessels, like mezzaluna and tagine, alongside the names of techniques, like macerate, and methods, like deglaze. There are spices, like epazote and fenugreek, sauces, like nuoc mam and rouille, and dishes from almost every cuisine imaginable: baba gannouj (Egyptian), gado gado (Indonesian), sancocho (Latin American), yakitori (Japanese), and zabaglione (Italian).
Each entry has a definition and a pronunciation. Some entries are enhanced with recipes, and others have word history notes that tell surprising backstories. For instance, did you know that coriander and cilantro come from the same plant? Or that pho, the name of the quintessential Vietnamese soup, isnt a native Vietnamese word, but comes from French, feu, “fire,” probably from the phrase pot au feu (borrowed into English for another kind of soup)?
Hip and informative, 100 Word for Foodies is one delight you wont be able to resist. Bring it to your next dinner party. Youll see smiles all around.
This latest work in the 100 Words series presents 100 mouthwatering food terms to be savored by fine diners, cooking fanatics, and ordinary folks who enjoy what they eat but can't always decipher the menu.
About the Author
The Editors of the American Heritage Dictionaries and of other reference titles published by Houghton Mifflin Company are trained lexicographers with a varied array of interests and expertise. Most of the editors hold graduate degrees and have studied at least one foreign language. Several have degrees in linguistics or in the history of the English language. Others have degrees in science or sometimes other disciplines. All the editors familiarize themselves with the vocabulary in specific subject areas, collect materials on new developments and usage, and work in association with consultants to ensure that the content of our publications is as accurate and as up-to-date as possible.