![]() ![]() ![]() Aioli: A cold sauce comprising a blend of garlic, salt, olive oil, and eggs.ģ. Agave: A plant that is widely used as a sweetener.Ģ. 264 Foods with 5 Letters Five-Letter Food Names Starting with Letter Aġ. In this article, you’ll learn about the 264 popular foods with 5 letters. It’s sort of an encapsulation of the whole book: a very real behaviour - and a very apt bit of terminology - with the underpinned suggestion that we’re occasionally a bit precious about this whole food thing.The shorter the name, the easier it is to pronounce and write, especially when you are texting. We have so many competing ideas about food.”įriedland himself has coined one gastronomic term that doesn’t actually appear in Eatymology: it’s “borough-washing,” which makes reference to the tendency of certain products to emphasize having been manufactured in Brooklyn, NYC, in order to capitalize on the borough’s hipster cachet. But I think it adds anxiety to people’s food choices. On the one hand I think people are more empowered because they know these terms and have this information. We’ve seen this kind of food explosion, and then anxieties about the environment and food labelling. “It’s a bit tongue in cheek, so it’s not intended to be an authority, but it is sort of a snapshot of where we are now. At the time, Oxford’s American editor Ben Zimmer said the term was “significant in that it brings together eating and ecology in a new way.” Because of its emergence into the mainstream, Friedland doesn’t include the term in Eatymology neither does he include the word “foodie,” which he says is “now just a general category that we accept as being normal.” In 2007, the word “locavore” was named the Oxford English Dictionary’s word of the year. Take the case of locavorism, Friedland suggests. ![]() This has necessitated - or at least facilitated - a weird new food-centric vocabulary. Actually, honestly, sitting down and writing it went quickly about four months.”įriedland chalks up the ease with which he was able to compile a book of modern gastronomical terminology - there are 100 definitions collected in Eatymology - to the fact that, as food culture continues to permeate the mainstream, we have opened up a whole new world of interactions with food and gastronomy. And as we redefine our roles as eaters, so too do we talk about food differently. “When it came time to pitch the book, I probably already had about 30,” Friedman says. It boasts the kind of on-the-head accuracy you could only get by combining a thorough understanding of the culinary universe with an unwillingness to take it all so seriously. But he won his James Beard award for a parody Twitter account that mashed up the ostentatious edginess of Anthony Bourdain with the bizarro Twitter poeticism of Ruth Reichl. The first half of that sentence speaks to Friedland’s authority as a food writer: he knows his stuff, having been published in the New York Times and the Washington Post, while also maintaining his food blog, The Food Section, for a full decade. Virtual water (noun): Also known as embedded water, the amount of water that is used in the production of a good or service. Twecipes (noun): Extremely abbreviated recipes, published via Twitter, that provide cooking instructions in no more than 140 characters. Sourdough hotel (noun): A place of lodging for sourdough starters-live cultures of fermented flour, water, and wild yeasts-where they are looked after while their owners go on vacation. This advertisement has not loaded yet, but your article continues below. ![]()
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