The Language of Food: A Linguist Reads the Menu (51 page)

ketchup and, 49–50, 54–55, 57, 59–60, 63

Fitzgerald, F. Scott, 115

Flandrin, Jean-Louis, 24, 175

flavor principle, 182

Flesch-Kincaid measure of language complexity, 111

fleur de sel
, 119

Florentine Codex,
80

flour:

linguistic history of, 117–23, 128–29

salt and, 117–18

flower, use of term, 119, 121

food pairing hypothesis, 182–83

food words, sound and connotation in, 159–70

Forme of Cury
, 70, 123, 174

Fortune
, 114

Fortune Cookie Chronicles, The
(Lee), 179

fortune cookies, 4, 179–80, 185

Foster, Myles Birket,
67

4-methylpentanoic acid, 182

1493
(Mann), 63

Fourth of July, 144

France:

culinary contributions from, 21–25, 28, 30–32, 34, 42, 48, 70, 75, 78, 123, 129, 136, 137, 138, 141, 150, 155, 171, 175–79, 182

culinary status of, 7–8, 12, 20, 29, 33, 113, 118–19, 130, 143

Frances, 23–24

Frank, Andre G., 61

Freakonomics
(Dubner and Levitt), 16

Freedman, Josh, 108

freezing, development of technology for, 3, 146, 151–58

French Cook, The
(
Le Cuisine François
; La Varenne), 25, 42, 137–38, 146

French fries, 2–3, 36, 48, 49, 107

French revolution, 138

French toast, 120

frequency code, 164–66, 169–70

front vowels, 161–67,
161
,
163
, 207

fruit, fresh vs. cooked, 176

Fujian province, 49–54, 61–62

Fujian Red Rice Wine Chicken, recipe for, 52

Gama, Vasco da, 84

ganache, 130, 141

Gargantua and Pantagruel
(Rabelais), 136

garos
,
garum
, 53, 128

Gay Pride parade, 116

Geenberg, Katherine Rose, 165

General History of the Things of New Spain
(Sahagún), 80

genetics, in smell perception, 98

Genghis Khan, 152

Gerbet, Claude, 141

Germany, culinary contributions from, 19–20, 49, 70, 87, 122, 124

gin, 56

Glasse, Hannah, 46, 47, 196

gnocchi, 136

Golden Gate Bakery, 90

Google Ngram corpus, 33–34, 105, 141, 193, 196

Gopnik, Adam, 102

Grace Countess Granville’s Receipt Book, 145

“grammar of cuisine” theory, 177–78, 180–85

grapes, for wine, 71–73

Great American Music Hall, 28–29

Greece, ancient, 53, 71–72, 74, 78, 122, 132, 134, 136, 146, 160, 172, 177

Green Goddess Dressing, recipe for, 126

green sauce, 124–27

Grice, H. Paul, 18–19, 110, 189, 192

group cooking, 187–88

gruel, 134

Guangdong province, 51–52

Guangxi province, 50

Guide Culinaire, Le
(Escoffier), 31

guild of limonadiers, 150

guinea fowl, 85–87, 91, 199

gula melaka
, 181

gunpowder, 151, 153

Gutíerrez de Santa Clara, Pedro, 44

Hale, Sarah Josepha, 88

ham, 127

Hardly Strictly Bluegrass, 107

Harris, Emmy Lou, 107

Harun al-Rashid, 39

health:

in Chinese cooking, 183

marketing appeal to, 5, 109–10, 114, 115, 118

toasting to, 65–67, 70–72, 74, 77

Heinz, 60–61

Hellman, Warren, 107, 116

Henry IV, Part I
(Shakespeare), 86

Henry VII, King of England, 69

Henry VIII, King of England, 46

herbs, in beverages, 74, 76–77

Hermogenes, 160

Herodotus, 172

heung
(smells good), 97

Hilton, Chris, 50

hiphop culture, 77

hippocras
, 171

Histoire de la Nature des Oyseaux, L’
(Belon),
87

Histories
(Herodotus), 172

History of Medicine
(
Uy
n al-
nb
; Ibn Ab
U
aybi’a), 151

hlaf-dige
, 118

hlaf-weard
, 118

Hmong-Mien, 50

Hokkien language, 54–55, 195

Holland:

in Asian trade, 56, 62

culinary contributions from, 123, 124

Homer, 72

Hong Kong, 97

hops, 64, 69

hors d’oeuvres
, 25–26, 28

Huang Hsing-tsung, 195

Humphry Slocombe, 144, 171

Ibn Ab
U
aybi’a, 151