Eaten Word: The Language of Food, the Food in Our Language by Jay Jacobs

Eaten Word: The Language of Food, the Food in Our Language

Jay Jacobs

254 pages first pub 1995 (editions)

nonfiction informative reflective medium-paced
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Outside of Italy, why is a dish with spinach called “Florentine”? Why is the fish John Dory known as Saint-Pierre in France, and how, for that matter, did it come by its peculiar English handle? How did spaghetti alla puttanesca, or whore’s spaghe...

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