Ladyfingers and Nun's Tummies (From Spare Ribs to Humble Pie--A Lighthearted Look at How Foods Got Their Names)
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Product Details
Author:
Martha Barnett
Format:
Paperback
Pages:
224
Publisher:
Knopf Doubleday Publishing Group (November 24, 1998)
Language:
English
ISBN-13:
9780375702983
ISBN-10:
0375702989
Weight:
11oz
Dimensions:
5" x 8" x 0.25"
Case Pack:
24
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_full_active_D20260405T164251_155746757-20260405.xml
Folder:
RandomHouse
As low as:
$10.01
List Price:
$13.00
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Audience:
General/trade
Country of Origin:
United States
Pub Discount:
65
Imprint:
Vintage
Overview
"Everything in [this book] is delightful to learn. Barnette takes us through languages and across millennia in a charming style . . . that offers endless food for thought." --The New Yorker
What makes the pretzel a symbol of religious devotion, and what pasta is blasphemous in every bite? How did a drunken brawl lead to the name lobster Newburg? What naughty joke is contained in a loaf of pumpernickel? Why is cherry a misnomer, and why aren't refried beans fried twice? You'll find the answers in this delectable exploration of the words we put into our mouths.
Here are foods named for the things they look like, from cabbage (from the Old North French caboche, "head") to vermicelli ("little worms"). You'll learn where people dine on nun's tummy and angel's breast. There are foods named after people (Graham crackers) and places (peaches), along with commonplace terms derived from words involving food and drink (dope, originally a Dutch word for "dipping sauce"). Witty, bawdy, and stuffed with stories, Ladyfingers and Nun's Tummies is a feast of history, culture, and language.
"Why didn't anyone think of this before? . . . What fun Martha Barnette has made of it all, every name for every dish explained and traced and jollied." --William F. Buckley, Jr.
What makes the pretzel a symbol of religious devotion, and what pasta is blasphemous in every bite? How did a drunken brawl lead to the name lobster Newburg? What naughty joke is contained in a loaf of pumpernickel? Why is cherry a misnomer, and why aren't refried beans fried twice? You'll find the answers in this delectable exploration of the words we put into our mouths.
Here are foods named for the things they look like, from cabbage (from the Old North French caboche, "head") to vermicelli ("little worms"). You'll learn where people dine on nun's tummy and angel's breast. There are foods named after people (Graham crackers) and places (peaches), along with commonplace terms derived from words involving food and drink (dope, originally a Dutch word for "dipping sauce"). Witty, bawdy, and stuffed with stories, Ladyfingers and Nun's Tummies is a feast of history, culture, and language.
"Why didn't anyone think of this before? . . . What fun Martha Barnette has made of it all, every name for every dish explained and traced and jollied." --William F. Buckley, Jr.
