EBOOK
About
"A whimsical, side-splitting, erudite and sometimes cheeky book." – The Globe and Mail
From everyday foods to exotic dishes, from the herbs and spices of medieval England to the cooking implements of the modern kitchen, Cupboard Love is a sumptuous feast that explores the fascinating stories behind familiar and not-so-familiar gastronomic terms.
Who knew that the word "pomegranate" is related to the word "grenade"? That "baguette" is a cousin of "bacteria"? That "soufflé" comes from the same root as "flatulence"? Who knew that "vermicelli" is Italian for "little worms," that "avocado" comes from an Aztec word meaning "testicle," or that "catillation" denotes the unseemly licking of plates?
Originally published in 1996 and revised and expanded in 2004, and now available again for the first time in two decades in this new edition, Cupboard Love was one of three books nominated for a 1996 Julia Child Cookbook Award in the Food Reference/Technical Category (Calphalon Award), and was included in The Globe and Mail's list of "required reading" notable books for 1997.
Addictively readable, it takes us on a journey across cultures and history to arrive at the explanations behind some of our favorite culinary words and phrases, answering along the way those questions we've always had about food but were afraid to ask the cook.
Mark Morton is the author of The End: Closing Words for a Millennium (winner of the Alexander Isbister Award for nonfiction); The Lover's Tongue: A Merry Romp Through the Language of Love and Sex (republished in the UK as Dirty Words), and Cooking with Shakespeare. He's also the author of more than 50 columns for Gastronomica: The Journal of Food and Culture (University of California Press) and has written and broadcast more than a hundred columns about language and culture for CBC Radio. His young adult science fiction novel The Headmasters came out from Shadowpaw Press in early 2024.Mark has a PhD in sixteenth-century literature from the University of Toronto and has taught at several universities in France and Canada. He currently works at the University of Waterloo. He and his wife, Melanie Cameron, (also an author) have four children, three dogs, one rabbit, and no time.
"Morton lays out the histories of hundreds of food-related terms as deftly and completely as any casual reader could wish." - The Atlantic
"Morton has brought together terms from a la to Zuppa Inglese that occur in the history of cuisine. Worldwide in scope and reaching back hundreds of years, the book reveals how food words came about and how they influenced other words and phrases . . . Thoroughly researched, well presented, fascinating, and a wonderful addition to reference collections, especially for libraries supporting interest in culinary arts or etymology." – Choice Reviews Preface to the First EditionPreface to the Second EditionPreface to the Third Edition
A La to AzymeBaba to ButteryCabaret to CutletDab to DumpokeEat to ExpressoFaggot to FurculaGallimaufry to GyroHäagen-Dazs to HydromelIce to ItJäger to JubjubKaiser Roll to KumquatLager to LurcateMacaroni to MuttonNapery to NymOffal to OysterPablum to PythagoreanQuahog to QuinceRabbit to RuskSabayon to SyrupTabasco to Tutti-FruttiUdon to UndertranchVanilla to VoipWafer to Wow-WowXanthan to XysterYaffle to YogurtZabglione to Zuppa Inglese
AcknowledgmentsAbout Mark MortonAbout Shadowpaw Press
From everyday foods to exotic dishes, from the herbs and spices of medieval England to the cooking implements of the modern kitchen, Cupboard Love is a sumptuous feast that explores the fascinating stories behind familiar and not-so-familiar gastronomic terms.
Who knew that the word "pomegranate" is related to the word "grenade"? That "baguette" is a cousin of "bacteria"? That "soufflé" comes from the same root as "flatulence"? Who knew that "vermicelli" is Italian for "little worms," that "avocado" comes from an Aztec word meaning "testicle," or that "catillation" denotes the unseemly licking of plates?
Originally published in 1996 and revised and expanded in 2004, and now available again for the first time in two decades in this new edition, Cupboard Love was one of three books nominated for a 1996 Julia Child Cookbook Award in the Food Reference/Technical Category (Calphalon Award), and was included in The Globe and Mail's list of "required reading" notable books for 1997.
Addictively readable, it takes us on a journey across cultures and history to arrive at the explanations behind some of our favorite culinary words and phrases, answering along the way those questions we've always had about food but were afraid to ask the cook.
Mark Morton is the author of The End: Closing Words for a Millennium (winner of the Alexander Isbister Award for nonfiction); The Lover's Tongue: A Merry Romp Through the Language of Love and Sex (republished in the UK as Dirty Words), and Cooking with Shakespeare. He's also the author of more than 50 columns for Gastronomica: The Journal of Food and Culture (University of California Press) and has written and broadcast more than a hundred columns about language and culture for CBC Radio. His young adult science fiction novel The Headmasters came out from Shadowpaw Press in early 2024.Mark has a PhD in sixteenth-century literature from the University of Toronto and has taught at several universities in France and Canada. He currently works at the University of Waterloo. He and his wife, Melanie Cameron, (also an author) have four children, three dogs, one rabbit, and no time.
"Morton lays out the histories of hundreds of food-related terms as deftly and completely as any casual reader could wish." - The Atlantic
"Morton has brought together terms from a la to Zuppa Inglese that occur in the history of cuisine. Worldwide in scope and reaching back hundreds of years, the book reveals how food words came about and how they influenced other words and phrases . . . Thoroughly researched, well presented, fascinating, and a wonderful addition to reference collections, especially for libraries supporting interest in culinary arts or etymology." – Choice Reviews Preface to the First EditionPreface to the Second EditionPreface to the Third Edition
A La to AzymeBaba to ButteryCabaret to CutletDab to DumpokeEat to ExpressoFaggot to FurculaGallimaufry to GyroHäagen-Dazs to HydromelIce to ItJäger to JubjubKaiser Roll to KumquatLager to LurcateMacaroni to MuttonNapery to NymOffal to OysterPablum to PythagoreanQuahog to QuinceRabbit to RuskSabayon to SyrupTabasco to Tutti-FruttiUdon to UndertranchVanilla to VoipWafer to Wow-WowXanthan to XysterYaffle to YogurtZabglione to Zuppa Inglese
AcknowledgmentsAbout Mark MortonAbout Shadowpaw Press