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Back to EpisodesCTP (S3E112) Words on Your Plate: Why Food Names Matter
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CTP (S3E112) Words on Your Plate: Why Food Names Matter
Exploring more of the fascinating intersection of Activism, Community Engagement, Faith / Religion, Human Nature, Politics, Social Issues, and beyond
Mark Morton joins us to explore the fascinating origins of food words in his book "Cupboard Love: A Dictionary of Culinary Curiosities." We delve into the rich etymological history of everyday culinary terms and discover how language reveals our cultural past.
• English food vocabulary developed through cultural interactions with Germanic, Norse, French, Latin, Greek, and indigenous languages
• Many food names have surprising origins – "avocado" means "testicle" in its original language
• Italian pasta names often have descriptive meanings – "vermicelli" (little worms), "spaghetti" (little strings)
• Food expressions like "eating crow" and "humble pie" originated from class distinctions in food consumption
• Regional naming differences across North America include "Bismarcks" (jelly donuts) and various terms for sandwiches
• Historical inversions in food status – lobster was once poor people's food while organ meats were prized by nobility
• Early alcoholic beverages like "small beer" were safer to consume than untreated water
• Food words reflect cultural exchange, social hierarchies, and changing values throughout history
Cupboard Love is available at all major book retailers, including Amazon, Barnes & Noble, and through local bookstores. Visit Mark Morton's website at markmorton.ca to learn more about his work.
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