Eatymology: The Dictionary of Modern Gastronomy

Eatymology: The Dictionary of Modern Gastronomy

Josh Friedland

Language: English

Pages: 256

ISBN: 1492626244

Format: PDF / Kindle (mobi) / ePub


Do you like your garlic Goodfellas thin? Have you ever been part of a carrotmob? Why are bartenders fat washing their spirits (and what does that even mean?)

Eatymology demystifies the most fascinating new food words to emerge from today's professional kitchens, food science laboratories, pop culture, the Web, and more. With 100 definitions, illustrations, and fun food facts and statistics on everything from bistronomy to wine raves, Eatymology shows you why it's absolutely imperative to adopt a coffee name and what it means to be gastrosexual, and is the perfect gift for everyone from foodiots to brocavores.

 

 

 

 

 

 

 

 

 

 

 

 

(noun): A term used to describe food—usually found on tasting menus—created by male chefs to indulge their own egos in spite of their customers. ORIGINS GQ magazine restaurant critic Alan Richman coined the phrase in a 2014 column decrying the rise of (mostly) male chefs whose self-indulgent tendencies in the kitchen get the best of them: “This style of dining is currently nameless. What makes the food different is that every chef is seeking to express himself in an incomparable and triumphant

prospecting. SPOOF·U·LAT·ED (adjective): A descriptor for wines that have been dramatically manipulated with additives and other modern wine-making technologies that transform flavor, texture, and aroma. ORIGINS The term was popularized by wine importer Harmon Skurnik to characterize wines suffering from overmanipulation. Skurnik recalled first learning of the word in 1990 from a tasting room employee at Chateau Montelena Winery in Napa Valley: “As we tasted through their wines, the pretty

www.nytimes.com/2007/01/28/magazine/28food.t.html. Palling, Bruce. “Better, Cheaper French Cuisine.” Wall Street Journal, September 10, 2010. www.wsj.com/articles/SB10001424052748704644404575482180005592958. Samuel, Henry. “Growth of ‘Bistronomy’ as French Chefs Fall on Hard Times.” Telegraph, June 20, 2011. www.telegraph.co.uk/news/worldnews/europe/france/8587950/Growth-of-bistronomy-as-French-chefs-fall-on-hard-times.html. Sigal, Jane. “Yves Camdeborde: The Paris Chef of the Moment.” Food &

Has Its Flatbread Phase.” Informed Reader (blog), Wall Street Journal, March 11, 2007. http://blogs.wsj.com/informedreader/2007/03/11/every-country-has-its-flatbread-phase/. FLYING WINEMAKERS Asimov, Eric. “Satan or Savior: Setting the Grape Standard.” New York Times, October 11, 2006. www.nytimes.com/2006/10/11/dining/11pour.html. The Flying Winemaker. Accessed February 18, 2015. www.flyingwinemaker.asia/. “Globalization of Wine.”Wikipedia. Accessed January 10, 2015.

“Newcastle Woman Maintains 122-Year-Old Sourdough Starter.” Casper Star-Tribune Online, December 4, 2011. http://trib.com/news/state-and-regional/newcastle-woman-maintains--year-old-sourdough-starter/article_000fcb17-5a5a-5590-84c2-3b55bb1d80fa.html. Rothschild, Nathalie. “The Sourdough Hotel: A Cultural Centre.” Word of Mouth (blog), Guardian, May 30, 2012. www.theguardian.com/lifeandstyle/wordofmouth/2012/may/30/the-sourdough-hotel-cultural-centre. “Sourdough.” Wikipedia. Accessed February

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