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Words to Eat By: Five Foods and the Culinary…
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Words to Eat By: Five Foods and the Culinary History of the English… (edition 2011)

by Ina Lipkowitz

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342329,500 (3.33)11
Member:alwayslost
Title:Words to Eat By: Five Foods and the Culinary History of the English Language
Authors:Ina Lipkowitz
Info:St. Martin's Press (2011), Edition: First Edition, Hardcover, 304 pages
Collections:E-Books
Rating:***
Tags:English, Etymology, Food

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Words to Eat By: Five Foods and the Culinary History of the English Language by Ina Lipkowitz

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OK, but the amount of repetitions was annoying. She must have mentioned the already well-known origin of the word barbarian a dozen times. ( )
  jjwilson61 | May 27, 2013 |
"Words to Eat By" is a fascinating, well-researched account of five words used in modern English to identify food: apple, leek, milk, meat, bread. Exploring the history of both the food and the word used to name it, author Ina Lipkowitz carries readers through the invasion-laden history of England, and by extension the English language, and strikes at the heart of why the words we use use to describe are food find their origins and their cultural implications in multiple languages and histories, from Latin to Celtic to French. High recommended for lovers of food and words. ( )
  grkmwk | Jul 12, 2012 |
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Amazon.com Product Description (ISBN 0312662181, Hardcover)

English food words tell a remarkable story about the evolution of our language and culinary history, revealing a collision of cultures from the time Caesar first arrived on British shores to the present day. Words to Eat By explores the stories behind five of our most basic food words, words which reveal our powerful associations with certain foods. Using sources that range from Roman histories to Julia Child’s recipes, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is. But the words for our most basic foodstuffs—bread, milk, leek, meat, and apple—are still rooted in Old English. Words to Eat By will make readers reconsider the foods they eat and the words they use to describe them. Brimming with information, this book offers an analysis of our culinary and linguistic heritage that is as accessible as it is enlightening.

(retrieved from Amazon Mon, 30 Sep 2013 13:35:29 -0400)

Using sources that range from Roman histories to Julia Child's recipes, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is. But the words for our most basic foodstuffs--bread, milk, leek, meat, and apple--are still rooted in Old English.… (more)

(summary from another edition)

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