Cupboard Love by Mark Morton

Nominated in 1997 for a Julia Child Award, Cupboard Love: A Dictionary of Culinary Curiosities is back, bigger and better than ever. In this new and expanded edition, Mark Morton lays out a sumptuous feast of more than a thousand culinary word-histories. From everyday foods to exotic dishes, from the herbs and spices of medieval England to the cooking implements of the modern kitchen, Cupboard Love explores the fascinating stories behind familiar and not-so-familiar gastronomic terms. Who knew that the word pomegranate is related to the word grenade? That baguette is a cousin of bacteria? That soufflé comes from the same root as flatulence? Who knew that vermicelli is Italian for little worms, that avocado comes from an Aztec word meaning testicle, or that catillation denotes the unseemly licking of plates? Lighthearted and thoroughly researched, packed with linguistic lore and cultural trivia, Cupboard Love blends the edible and the etymological into a delectable pièce de résistance.
Insomniac Press ISBN: 1-894663-66-7 USA $16.95 CAN $21.95 UK £9.99

Media should contact mike@insomniacpress.com for interviews or review copies

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Contact the author: mark@wordhistories.com

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Praise for Cupboard Love

On November 28, 2004, Cupboard Love was nominated in the Best Culinary History Cookbook category at the Gourmand World Cookbook Awards.

"Cupboard Love is one of those books I turn to for automatic reference" — Corby Kummer, Senior Editor at The Atlantic and author of The Pleasures of Slow Food.

"An erudite and imaginative look at food-related words — useful on the shelf of anyone for whom food resonates." — Margaret Visser, author of The Rituals of Dinner.

"Delightful…. a thoroughly researched and deliciously readable etymological dictionary of food words and culinary terms. This charming little volume is the perfect addition to any culinary library." — Virginia B. Wood, The Austin Chronicle

"Erudite and entertaining — a delectable feast for all verbivores." — Hugh Rawson, author of Devious Derivations.

"Mark Morton has cleverly seen that when it comes to etymologies, the names of foods and from cookery have some of the most intriguing origins of all. His scholarship is reliable — not one to accept a folk take simply because it is original — and he writes always with a light touch (his definition of ‘dollop' should be adopted by all dictionaries). Cupboard Love is as much a delight to the mind as food can be to the palate." — Nigel Rees, author of The Cassell Dictionary of Word and Phrase Origins.

"Cupboard Love offers a banquet of food for thought. Mark Morton's delicious 'eat-ymologies' show that everyday we say a mouthful and truly eat our words." — Richard Lederer, author of Anguished English and The Superior Person's Book of Words.

"Whimsical, side-splitting, erudite and sometimes cheeky....a book chock full of enough fricatives and fricasees to delight even the hungriest of verbivores." — David Roberts, The Globe and Mail.

:"Cupboard Love is both education and entertainment, a welcome addition on the shelf next to other urbane food books such as Craig Claiborne's Food Encyclopedia.... you'll relish the wonderfully rich, erudite, and thankfully non-fattening goodies in Cupboard Love." — Sean Smith, Quill and Quire.

"Thoroughly researched, well presented, fascinating, and a wonderful addition to reference collections, especially for libraries supporting interest in culinary arts or etymology. — P. Miller, Choice: Current Reviews for Academic Libraries.

"This is the ultimate browsing book for those fanatics who can never get their fill of the history and etymology of food. Update and expanded since its publication in 1997 (when it was nominated for a Julia Child Award), this book is also meat and drink for those who simply love language." — H. J. Kirchhoff, The Globe and Mail.

"This is a quirky plum pudding of a book bulging with fruity facts and nutty observations. Morton's dual approach as an academic and communicator — yup, that's him you've heard on CBC radio's Definitely Not the Opera — translates comfortably onto the page. A thousand entries, hours of pleasure." — Angela Murrills, The Georgia Straight.

"Morton is a great scholar, bringing what must obviously have been considerable research to every entry, but what elevates this from mere reference text to pleasurable read is Morton’s engaging, light and often funny style. The book is packed with humorous asides and wry observations, the likes of which one might find unexpected (but welcome) surprises in a reference book on culinary terms....that’s what sets this book apart — it is eminently readable, and in so being tricks you into learning things almost without realizing it." — Chris Watson, View Magazine

In 2003, the first edition of Cupboard Love was translated into Czech and published by Prague-based publisher Volvox Globator as Nadívaný Pštros.

Sample Entries from Cupboard Love

blind tiger
In the mid nineteenth century, some areas of the United States made it illegal to sell alcoholic beverages. It was not, however, illegal to give away alcoholic beverages, and thus a new business emerged and flourished whereby impresarios would present an unusual zoological specimen — a blind tiger, for instance — which a curious spectator would pay a nickel or more to behold. As the spectator gazed upon the strange animal, he would be offered a "free" glass of apple juice, butter milk, or whiskey, compliments of the house. Some citizens were so intrigued by the wonders of zoology that they purchased several tickets in a single afternoon in order to gaze upon the blind tiger. Needless to say, the authorities took a dim view of these establishments, which came to be known as blind tigers and, later in the nineteenth century, as blind pigs. The mayor of Chicago, for example, declared on October 15, 1897 that all such establishments would be closed, no matter how respectable their patrons were. "A blind pig is a blind pig," he said, "whether it wears a dress, a suit, or an apron." Also used since the 1880s as a generic name for these illegal vendors is speakeasy, which may have arisen as a variation of the idiom speak-softly shop, a term that dates back to the 1830s where it denoted a place for fencing smuggled goods. Both terms imply the hushed voices that patrons of these clandestine establishments would use.

butter
According to the Greek historian Herodotus, the ancient Scythians — a nomadic people of Asia and Eastern Europe — so loved butter that they used only blind slaves to churn it, ones who would not be distracted from their work by the outside world. The word butter, as befits the world's first edible oil product, can be traced back thousands of years to the Greek bouturon, which the Greeks either borrowed from the Scythians or invented themselves by combining bous, meaning cow, and turos, meaning cheese. The word bouturon was then adopted by Latin as butyrum, which evolved directly into the French beurre and, via the Germanic languages, into the English butter, first recorded in the eleventh century. The word butter ousted the previous Old English name of the oily spread: smeoru, the ancestor of the Modern English smear (also related to the Old English smeoru is the Modern Danish smor, meaning butter and appearing in smorgasbord). Incidentally, one of the two Greek words that evolved into butter — bous, meaning cow — persists in English as Bossy, a traditional name for a milk-cow. See also smorgasbord.

crapulous
Crapulous is how you feel on Thanksgiving Day after ingesting two pounds of turkey, three cups of stuffing, mounds of mashed potato, and four glasses of red wine. You feel, in short, like crap, and yet crap and crapulous are not related to one another. Crapulous derives from the Latin crapula, meaning intoxicated, though in English the word has been associated since the sixteenth century not just with overindulgence in drink, but also with gluttonous eating. Crap, on the other hand, belongs to the Germanic branch of Indo-European; the word also exists in Dutch, for example, where it is spelt krappe. Originally, back in the fifteenth century, crap denoted the husks that were removed from grain in the milling process — what we would now call chaff. By the sixteenth century, however, crap was being used to denote the crunchy residue left over after rendering pig fat. Also known as graves, crap was considered dog food in the sixteenth century, but by the mid nineteenth century it was being served to company with tea, usually seasoned with salt, mustard, and vinegar. It would seem, however, that crap was considered by most Victorians to be a second-rate snack, as the word developed a further sense of excrement in the late nineteenth century. By happy coincidence, the development of this sense of crap occurred around the same time that Thomas Crapper, a London-based plumber, began to market a toilet that he promoted as "Thos. Crapper's Patented Waterfall No. 1." The name-brand recognition of "The Crapper" was no doubt facilitated by the accidental word play implied by his surname.

duck
Many animals have names that inspire a verb form: because of hounds, I can hound my brother-in-law for money; because of rats, I can rat on my nefarious neighbor; and because of geese (and their tendency to pinch with their beaks), I can goose my delectable wife. The opposite occurred with ducks: they take their name from the action of ducking, not the other way around. In other words, even though the noun duck existed in English more than a thousand years ago, the verb duck came first. Still earlier, though, was another name for the duck, ende, which existed in English as far back as the eighth century. Ende has, in fact, far more relatives in other languages than duck: the Dutch, Norse, Swedish, German, Danish, and Latvian names for that water fowl are all connected to ende. In English, though, the word died out in the late fifteenth century, and that was the end of ende. There are hundreds of different kinds of ducks, but they don't include the geoduck and the bombay duck. The first of these, the geoduck, is a huge clam found on the Pacific coast of North America; its name — which, oddly, is pronounced like gooey duck — derives from a Nisqually phrase meaning dig deep, since these clams burrow up to three feet into the sand. Incidentally, geoducks are among the longest-living animals in the world: they can reach an age of 140 years. As for Bombay duck, that term refers to a small fish that in India is dried and used as a condiment. Also known as bummalo, the first part of the name Bombay duck appears to have arisen as a corruption of the Marathi name of the fish, bombila, and has nothing to do with the city of Bombay. The duck part of the name may have been added as a drollery, as happened with Welsh rabbit and Cape Cod turkey. See also Welsh rabbit.

fart
Most people are comfortable eating in front of others, but few feel at ease when it comes to publicly acknowledging the other end of the alimentary canal. Farting, for example, especially during a meal, has long been considered outré. The ancient historian Suetonius records a story of a man who nearly died of distension after his extreme modestry prevented him from relieving his flatulence while at his host's table. (Why he did not simply leave the table, I do not know.) When the Roman Emperor Claudius heard of this bloated man's misfortune, he sympathetically declared his intention to publish an edict making it lawful for a guest to break wind during dinner, though no such edict actually ever came to pass (so to speak). The same punctilious attitude is apparent many centuries later in Chaucer's Canterbury Tales where the Parish Clerk is said to be squeamish about flatulence: "Bot soth to say he was somdel squaymous / Of fartyng." A few mavericks have written otherwise about passing gas. In the sixteenth century, dramatist John Heywood penned this rhapsodic couplet: "What winde can there blow, that doth not some men please? / A fart in the blowyng doth the blower ease." The most familiar name of the phenomenon in question, fart, can be traced back thousands of years to the Indo-European perd meaning to fart. That Indo-European source also developed into the Greek word perdon, which can be found in the word lycoperdon, an edible fungus whose name literally means wolf's fart. When dried, this fungus — a kind of puff-ball — emits a small cloud of spores if it is squeezed. The Indo-European perd also evolved into the Greek perdix, meaning partridge. The bird's name arose from the fact that when a partridge is flushed from a field, its wings make a distinct whirring sound, reminiscent of a fart. Also related to these words is petard as in the phrase heft by his own petard. The French created the name of this explosive munition from the verb péter, meaning to fart. Over the centuries, fart has not been without linguistic rivals. Since the early fifteenth century, for example, trump has served as a synonym for fart, or rather to denote an especially noisy fart. On the other hand, in the sixteenth century, the word fizzle arose to signify an inaudible fart. That, in fact, was the sole meaning of fizzle until the nineteenth century, when it acquired its current meaning of to sputter out. The early seventeenth century saw the emergence of yet another flatulent synonym, crepitate, a word derived from the Latin crepare, meaning to crack. Around the same time, squib also emerged to denote a fart of minute proportions.

funistrada
Funistrada does not exist. It is an imaginary food name invented by the U.S. armed forces to see if the participants of written food surveys were paying attention to the questions or just answering randomly. In a 1974 survey, respondents ranked funistrada higher than eggplant, instant coffee, apricot pie, Harvard beets, canned lima beans, grilled bologna, and cranberry juice. Two other imaginary foods fared less well: buttered ermal and braised trake. Given that funistrada is a nonce word, it has no real etymology; we might conjecture, however, that the word is a fusion of syllables taken from the names Annette Funicello — always a favourite of military personnel — and Eric Estrada — that manly embodiment of the 1970s.

kopi luwak
What makes this absurdly expensive coffee unique is that the beans used to brew it have been eaten and excreted by an Indonesian civet cat. That animal is also known as the luwak, and the Malay word for coffee is kopi; put them together, and the result is kopi luwack. Although there were reports of an excreted coffee bean as early as the 1880s, most culinary authorities brushed it off as a hoax until the late twentieth century. It now appears, however, that kopi luwack does indeed exist: the world production of the bean is estimated at less than 500 pounds a year, with each pound selling for about $300 U.S. The attraction of the coffee, according to connoiseurs, is two-fold: first, the luwak is reputed to be skilled at choosing only the best beans; second, the enzymes in the luwak's digestive system bring out subtleties of flavour. If kopi luwak is eventually added to the menu at Starbucks, it will surely be dubbed crappacino and its slogan will be "Good to the last dropping."

liberty cabbage
During the First World War, sentiment against all things German intensified to such an extent that a movement arose to change the name of sauerkraut to something more "American." On April 24, 1918, a delegation of vegetable dealers petitioned the Federal Food Administration to rename the condiment liberty cabbage. The delegation pointed out that consumption of sauerkraut in the U.S. had decreased by 75% since 1914. Their plea was recorded the following day in the New York Times: "There are immense quantities of it which must go to waste if something is not done to stimulate consumption. Since we entered the war there has been a peculiar prejudice against it; to such an extent that in the New York district we have nearly 400 tons of it on our hands." Sauerkraut was not the only target of the "anti-Hun" sentiment. German measles briefly came to be known as liberty measles; on February 8, 1918, the New York Times reported that "an epidemic of liberty measles" had arisen at the Military Academy at West Point. Eighty-five years later, during the build-up to the American attack against Iraq, Republican Congressman Bob Ney ordered the restaurants that serve the U.S. House of Representatives to change their menus so that French fries and French toast became Freedom Fries and Freedom toast. To date, there has been no legislation tabled regarding the use of the phrase French kiss.

poutine
Poutine must be distinguished from its look-alikes. First, there is poteen, which denotes whiskey brewed by moonshiners in Ireland; that word comes from the Irish poitin, meaning little pot. Then there is putain, a French word meaning prostitute, which entered English as poontang. Next there is Vladimir Putin, the dapper President of Russia. Finally, there is poutine, but not the one that is the real subject of this entry: in France, specifically Provence, poutine refers to sardines and anchovies in their larval state. The other poutine is one that arose in Canada. There, French fries covered with melted cheddar and drizzled with gravy are called poutine. The dish can be traced back to Warwick, Quebec in 1957, when restaurateur Fernand Lachance noticed that some of his customers were dumping cheese curds and gravy onto their fries, and subsequently began selling the concoction to them ready-made. Poutine is now served in Burger King restaurants across Canada, and achieved some international notoriety in 2000, when a comedian posing as a journalist asked George W. Bush whether he appreciated an endorsement from Canada's Prime Minister, "Jean Poutine." Apparently unaware that the Prime Minister's real name was Jean Chretien, the presidential candidate replied, "I appreciate his strong statement… I want to make sure our relationship with our most important neighbor to the north is strong." As for origin of the word poutine, it seems unlikely that the french fry poutine is related to the previously mentioned "larval" poutine. Instead, the Canadian poutine appears to be a French corruption of the English word pudding.

pudding-prick
Although it might be mistaken for a derisive insult aimed at men, the term pudding-prick actually refers to a thin skewer once used to fasten shut a bag of pudding before dropping it into boiling water to cook. This sense of pudding-prick arose in the early sixteenth century, almost a hundred years before the word prick came to be used as a coarse synonym for penis. In fact, before its current obscene sense began to overwhelm it in the late sixteenth century, the word prick had several entirely innocent applications. It could, as mentioned, refer to a kitchen skewer, but it was also used by young women as a term of endearment for their suitors. "Mother," a young lady might say, "I'd like you to meet Lord Frederick, my prick." This sense of the word prick probably arose from the pangs of love that "pricked" the hearts of these young women as they succumbed to their sweeties' wooing. A similar use of the word occurs in the King James translation of the Bible (Acts 9:15) where God tells Saul not to "kick against the pricks"— in other words, don't fight the pangs of conscience.

tofurkey
A portmanteau word is one that's created by combining two other words, and the realm of food seems particularily conducive to their formation. Some, such as brunch, which was formed from breakfast and lunch, have existed since the nineteenth century, and thus seem as familiar as an old shoe. Others have been around for decades, but continue to seem contrived, like tofurkey, which was invented in Canada in 1984 as a name for a tofu-based turkey subsitute. Some portmanteau food words are humourously intended, like chocoholic, which was formed from chocolate and alcoholic around 1977, or foodaholic, which appeared in 1965. Others acquire a quasi-scientific status, such as nutraceutical, which was invented in 1990, by combining nutrition with pharmaceutical. Some are industry terms, used by the people who make the product, but not by the people who consume it. Alcopop, for example, was devised in 1996 as a name for a soft drink that contains alcohol, especially one that is intended to appeal to a younger demographic; most consumers, though, call these beverages coolers. Likewise, malternative, formed from malt and alternative, is food industry jargon for flavored, malt-based beverages that are marketed as an alternative to beer. Malternative began to appear in food-industry news in 1996. Among the most recent food portmanteau words is nicotini, a fusion of nicotine and martini that emerged in 2003. A nicotini is a cocktail made by mixing vodka and coffee liqueur with a tea made from tobacco leaves. A market for such a potable emerged as North American cities began to ban smoking in public places, including bars.

voip
Foods that give no gastronomic delight, such as porridge or cream of celery soup, are voip; the word was invented in 1914 by Gellet Burgess, a humorist devoted to creating names for previously unnamed things. Burgess coined other food-related words as well: fidgeltick is food that requires tremendous effort to prepare, but gives little satisfaction — artichokes are a kind of fidgeltick, as are most fondues; wog is food that becomes stuck to a dinner guest's face, visible to everyone but the guest himself; rowtch refers to a person who demonstrates extreme fastidiousness when eating — someone who eats pizza with a knife and fork is a rowtch, as is someone who insists on crossing her knife and fork after finishing her meal. Burgess may have developed these words from real sources: voip suggests void, as in "void of pleasure"; fidgeltick suggests fidgeting, a repetitive action accomplishing nothing. As dandy as Burgess's words are, however, none of them has achieved currency with the exception of blurb, a quoted passage of fulsome praise found on book jackets.

Reviews of Cupboard Love

About the Author

Mark Morton was born and raised in one of the flattest and coldest parts of the planet: the middle of the Canadian prairies. Yearning for something vertical, he headed east to Toronto, where – in the shadow of the CN Tower – he completed his Ph.D. in sixteenth-century literature. From there he moseyed to France, where he taught at a university on the Cote d’Azur. Eventually growing tired of poodles and cheese, he returned to Canada to become a professor of English literature at the University of Winnipeg and then Instructional Program Manager at the University of Waterloo. His other books include The Lovers Tongue: A Merry Romp Through the Language of Love and Sex, and The End: Closing Words for a Millennium. He also writes a quarterly column for Gastronomica: A Journal of Food and Culture published by the University of California Press, is a member of the International Association of Culinary Professionals, and is the resident language maven for Canada’s national radio corporation, CBC Radio. He and his wife, author Melanie Cameron, have four non-poodles.

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Here is a list of the terms covered in Cupboard Love: Á La, Á Point, Á La King, Á La Mode, Aam, Abalone, Abat-Faim, Abattoir, Abessea., Abligurition, Ablutions, Abominable Things, Absinthe, Abstemious, Abubble, Acatea, Acatery, Acescent, Acetarious, Acetomel, Adam's Ale, Affrioler, Afikoman, After Course, Afters, Aga, Agape, Agrafe, Air Tight, Al Dente, Albany Beef, Albedo, Alcarraza, Alcohol, Alderman, Ale, Aleberry, Alec, Alfafa, Alhagi, Aliment, Alkermes, All Hands and the Cook, All Nations, All Spice, Alliaceous, Almond, Alum, Aluminum, Amaretti, Ambergris, Ambigua., Ambrosia, Animelles, Amontillado, Ampery, Amphitryon, Amphora, Anacampserote, Anadama Bread, Anagnost, Analeptic, Analogue, Ananas, Anato, Anchovy, Andiron, Anet, Angel, Angelot, Angels on Horseback, Anise, Anker, Ante-Jentacular, Antepast, Anti-Pasto, Aperitif, Aphrodisiac, Apicus, Apositic-- Appetite, Appetizer, Apple Mose, Apple, Apple-Pie Order, Applesauce, Apricot, April Fool, Apron, Aqua Mirabilis, Aquavit, Arachnivorous, Arizona Strawberries, Arlequin, Arm, Aroma, Arrack, Arrow Root, Arroz Con Pollo, Artichoke, Ash Cakeash, Ashet, Asitia, Asparagus, Aspic, Assamar, Assaturead, Asserve, Assiette, Atole, Attelet, Attereau, Au Naturel, Au Gratin, Au Jus, Aubergine, Avocado, Azyme, Baba, Baba, Backsplash, Bacon, Bad Egg; Good Egg, Bagel, Bagging, Bahut, Bain Marie, Bait, Bake, Baker, Baker's Dozen, Bakewell, Baklava, Balance, Balductum, Balneum, Balsalmic Vingegar, Balthazar, Banana, Baneberry, Bannock, Banquet, Banting, Banyan Day, Bar, Barbecue, Bard, Barley, Barmecide, Barnbrack, Barrel Ferrer, Barrel, Bartholemew Pig, Bartlett Pear, Basil, Basin, Basket, Basmati, Basque, Baste, Baster, Bastion, Batrachivorous, Battenberg, Batter, Battledore, Battner, Bavaroise, Bay Leaves, Beaching, Bean, Bean Pot, Beanfeast, Béatilles, Beaujolais, Becuiba, Bedevilled, Beef, Beefeater, Beer, Beestings, Beeswing, Beet, Belly, Belly Timber, Belly Cheat, Benedictine, Benison, Berlingot, Bethankit, Bettelman, Bever, Beverage, Bewist, Bib, Bibb Lettuce, Bicker, Bicrural, Biddy, Bidon, Biffin, Big Cheese, Bigarade, Biggin, Billy, Biltong, Binder, Bing Cherry, Biripe, Biryani, Biscuit, Bishop, Bismark, Bisque, Bistro, Bit, Bitters, Black Pudding, Black Pudding, Black Strap, Blackguard, Blanch, Blancmange, Bland, Blanquette, Blashy, Blaundsore, Blazer, Blend, Blender, Bletting, Bleu, Blind, Blini, Bloat, Blood Sausage, Blood, Blow Outblow, Blue Ribbon, Board, Bobotie, Bock, Bock, Bodum, Boeuf, Boeuf Bourguignon, Bogus, Boil, Bombard, Bombola, Bon Bons, Bone, Bonk, Bonny Clabber, Booze, Borachio, Borborygm, Bord De Plat, Bordeaux, Bordelaise, Borsch, Bosum Bread, Bottle, Bottle, Botulism, Boucan, Bouce Jane, Bouillabaisse, Bouilli, Bouillon, Bouquet, Bourbon, Bourriche, Bouse, Bovril, Bowels of Compassion, Bowl, Box, Boysenberry, Braaivleis, Brack, Brackle, Brackwoort, Brain, Braise, Braised Trake, Bran, Brand, Brandade, Brandiron, Brandy, Brasey, Brasserie, Bray, Brazier, Bread, Bread Kind, Bread and Circuses, Breadfruit, Breakfast, Breast, Brede, Bredie, Bree, Brew, Brewis, Bridecake, Brie, Brilloli, Brinde, Brioche, Brisket, Broach, Broccoli, Brochette, Broil, Broiler, Broma, Brose, Brosier, Broth, Browet, Browis, Brown, Brown And Serve, Brownie, Brulot, Brunch, Brunswick Stew, Brusher, Brussels Sprouts, Bub, Bubber, Bubble And Squeak, Buccan, Buck Rarebit, Bucket, Buckwheat, Buffet, Buisson, Bukenadeæ, Bulgar Wheat, Bullition, Bumbo, Bummock, Bumper, Bun, Bunt, Bunya, Burette, Burghul, Burgoo, Burrito, Burseu, Bushel, Butcher, Butcher Knife, Butler, Butt, Butter, Butterboat, Buttered Ermal, Buttery, Buvette, Cabaret, Cabassol, Cabbage, Cabilliau, Cabinet, Cabob, Caboose, Cackling Farts, Caesar Salad, Cafe, Caffan, Cagmag, Caillier, Cakate, Cake, Cake Walk, Cake Bread, Cakes and Ale, Calabash, Calabaza, Calibogus, Calorie, Calvados, Calver, Calve's Head Club, Cameline, Camembert, Can, Canapé, Canard, Candied, Candy, Canette, Canister, Cannelloni, Cannibal, Canniken, Canning, Cannoli, Canole, Cantaloupe, Canteen, Cantle, Can't Cut the Mustard, Cap, Cape Cod Turkey, Caper, Caper, Capes, Capilotadea, Capon, Cappuccino, Captain Lieutenant, Caquelon, Carafe, Caramel, Carapace, Caraway, Carbonado, Carbonnade, Carcake, Carcass, Cardamom, Cardialgia, Carling, Carlsbad, Carnival, Carnivorous, Carob, Caroteel, Carrot, Carve, Cashew, Cask, Cassata, Cassava, Casserole, Cassolette, Cassoulet, Cast, Catawba Grapes, Cate, Caterer, Catsup, Caudel, Cauldron, Cauliflower, Caulk, Caviar, Cayenne, Cecils, Cecil's Fast, Celery, Cellar, Cellophane, Celtuce, Cenea, Centrepiece, Cepaceous, Cereal, Chack, Chack, Chalbeate Water, Chalupa, Champagne, Champoreau, Chandail, Chankings, Chap, Chapati, Chapon, Charcuterie, Charcuterie, Chargeant, Charger, Charity, Charoset, Chartreuse, Chasse, Chasseur, Chateaubriand, Chateaubriand, Châtelaine, Chaud Froid, Chaudemel, Chawdron, Cheer, Cheese, Cheeseburger, Cheesemonger, Cheesylobs, Chef, Chela, Cherry, Chestnut, Chevaler, Chew the Fat, Chewet, Chex, Chicha, Chick Pea, Chicken A La King, Chicken, Chicken in Every Pot, Chicken Tetrazzini, Chiffon, Chili, Chillies, Chimney, China, Chine, Chinese Liver Fluke, Chinois, Chip, Chipolata, Chitterling, Chives, Chives, Chlodnik, Chocolate, Chocolate, Choke Pear, Choke-Priest, Cholent, Choop, Chop, Chop Stick, Chop Suey, Chop Chop, Chope, Chopping Block, Chopsticks, Choucroute, Chow, Chow Mein, Chowder, Christmas, Chuck, Chuck Wagon, Chuck, Chupatti, Churn, Chutney, Cibaries, Cicero, Cider, Ciderkin, Cinnamon, Cipaille, Citron, Civy, Clam, Clap Bread, Claret, Clary, Clat, Clementine, Cloche, Clod, Clove, Cloves, Coast, Cobble Colter, Cobbler, Coca Cola, Cocinero, Cock Ale, Cock, Cock-A-Leekie, Cockagrice, Cockle, Cocktail, Coco, Coconut, Cocotte, Coction, Cod, Coddle, Codling, Codling, Coffee, Coffee Mill, Coffin, Cognac, Cointreau, Colander, Colcannon, Cold Shoulder, Cole Slaw, Colk, Coll, Collander, Collar, Collar, Collation, Collocavit, Collop, Colombo, Comet, Comfit, Commensal, Companage, Companion, Comport, Compost, Compotation, Compote, Comus, Concentrate, Concoction, Condiment, Confarreation, Confit, Congiary, Conner, Conny Wabble, Consewe, Consomme, Consy, Content, Continental Cuisine, Cook, Cook Your Goose, Cookbook, Cooker, Cookery, Cookhouse, Cookie, Cookie Cutter, Cooking, Cookshop, Cookstove, Cooktop, Cookware, Cool As A Cucumber, Cooley, Coolgardie Safe, Cootie, Copper, Coq Au Vin, Coquinate, Corat, Corbullion, Cordial, Coriander, Cork, Corkscrew, Corn, Corn Dodger, Corned, Corned Beef, Cornish, Cornucopia, Corsned, Cost, Costermonger, Costmary, Cottabus, Cottonseed Oil, Couch, Coulibiac, Counter Course, Counter, Countertop, Coupagea, Coupe, Coupon, Course, Court Bouillon, Couscous, Coventry, Cover Fire, Cover, Coverture, Cow Heel, Cow, Coynye, Crab, Cracker, Cram, Cran, Cranberry, Crater, Crayfish, Cream, Crenellation, Créole, Crepe Suzette, Crepe, Crepine, Crépinette, Cresset, Crib, Crible, Crim, Crimp, Crisp, Crispbread, Crisper, Crock Pot, Croissant, Croquette, Cross Buncross, Croupion, Croustade, Crouton, Crowdy, Crubeen, Cruet, Crug, Cruller, Crumb, Crumble, Crumpet, Crup, Crupper, Crust, Cubeb, Cucumber, Cud, Cuisine, Cuisine Bourgeoise, Cullis, Cumberland, Cumin, Cup, Cupboard, Cupboard Love, Curd, Cure, Currant, Curry, Cury, Cuscus, Custard, Cut, Cut and Dried, Cutlet, Cuvé, Cuvette, Cymbal, Dactyl, Daffle, Dago, Dal, Dame-Jeanne, Damper, Dandelion, Dapatical, Dapifer, Dariolea, Dark Meat, Dashi, Date, Date Squares, Daube, Deacon, Dead Sea Fruit, Debarrasser, Debone, Decant, Decoct, Decoction, Deep Fry, Defrost, Deglutition, Deipnophobia, Dejeuner, Delicatessan, Demi Glace, Demi Pension, Dentiscalp, Dessert, Devil, Deviled, Dew, Diable, Dice, Diet, Dight, Dill, Dim Sum, Dine, Dinette, Dinner, Dip, Dipper, Dirty Rice, Dish Cloth, Dish, Disjune, Disper, Distill, Dive, Dobos Torte, Dodger, Doed-Koeks, Doing, Dolly, Dolma, Doner Kebab, Dormant, Dormouse, Dory, Double Boiler, Doubler, Doucet, Dough, Doughnut, Dove's Dung, Down Home, Down the Hatch!, Dragées, Drambuie, Draught, Draw, Dredge, Dredger, Dress, Dresser, Dressing, Drink, Dripping, Drop Cake, Drumstick, Dry Sink, Duck, Duff, Duke Humphrey, Dumb, Dumpling, Dumpoked, Dumpoked, Dundee, Dunderfunk, Dust, Dutch Oven, Duxelles Sauce, Earthapples, Easle, Eat, Eat In, Eat Crow, Eat Humble Pie (To), Eatin' A Green 'Simmon, Eccles, Eclair, Écot, Ecuelle, Edam, Eddish-Cheese, Edible, Egg Phrases, Egg, Eggnog, Eggplant, Eggs Benedict, Elder Berry, Elixir, Elver, Embamma, Embaphium, Emmental, Empanada, En Papillote, En-Cas, Enamelware, Enarm, Enchilada, Endive, Engastration, English, Entertainment, Entrail, Entré, Entremets, Epergne, Epicure, Épigramme, Erbswurst, Eructation, Esau's Mess of Pottage, Escalope, Escoffier Garnish, Esculent, Eskimo Pie, Espangnole, Espresso, Essay, Estaminet, Este, Estew, Estouffade, Eugonic, Eupeptic, Ewe Ardauntaexacinate, Ewer, Expresso, Eye, Fabiform, Faggot, Fame, Famine, Famulus, Fantail, Farce, Farctate, Fare, Farfel, Farina, Farinaceous, Farl, Farture, Fasels, Fast, Fat, Fauntempere, Fava Bean, Feast, Fechia, Feeder, Fellowship, Ferine, Ferry, Fettuccine, Fiasque, Fidgeltick, Field Lane Duck, Fig, Figee, Filbert, Filet, Fillet, Fines Herbes, Finger Bowl, Finochio, Fire Pan, Fire-Fanged, Firkin, Fish, Fish Slice, Five Eggs, Fixing, Flacket, Flagon, Flambé, Flammick, Flampoint, Flan, Flap Dragon, Flapjack, Flask, Flatware, Fleece, Fleeting, Flesh, Fletcherize, Flipper, Flitch, Floating Island, Florentine, Flounder, Flour, Flourish, Flummery, Flute, Foggy, Foist, Fold, Fondue, Fondue, Food Safe, Food, Food Mill, Fool, Forbidden Fruit, Fork, Fortune, Fortune Cookies, Foul Supper, Fowl, Fox Grape, Foy, Franconia, Frangipane, Frankfurter, Frater, Freeze, Freezer, French Fried Potato, Fresh, Friand, Fricandeau, Fricassee, Frichti, Fridge, Fried, Frikkadel, Fritter, Frosted, Fruitcake, Frumenty, Fry, Fu Yung, Fucula, Fudder, Fudge, Fufu, Fulsome, Fumet, Fumosity, Funistrada, Furcula, Fusty Gadget, Galactophagous, Galangal, Galantine, Galette, Galimaufrey, Galingale, Galley, Gambrinous, Gammon, Gansel, Garble, Garde-Manger, Garden, Gardeviance, Gargoulette, Garlic, Garnade, Garnish, Garniture, Garum, Gastronomy, Gâteau, Gatterbeer, Gazpacho, Gelatin, Gelded, Gemel, Genoa, German Duck, Gharbala, Gherkin, Gibelotte, Giblet, Giblet, Gigot, Gimblette, Gin Rickey, Gin, Gin and Tonic, Gin and it, Ginger, Gîte-Gîte, Give the Cold Shoulder, Gizzard, Gjetost, Glass, Glaze, Globbe, Glop, Glycolimia, Gnocchi, Go to Pot, Go to the Dogs (To), Gob, Gobbet, Goggan, Gondole, Goober, Good to the Last Drop, Goose, Gooseberry, Gorgonzola, Gormandize, Gouda, Goujon Louisiana, Goulash, Gourmand, Gourmet, Goût, Grace, Grace Cup, Graddan, Graham Crackers, Gralloch, Gramaungerea, Graminivorous, Granadilla, Grannam, Grape, Grapefruit, Grapple, Grater, Gratin, Gravenstein, Graveyard Stew, Gravy, Great, Greengage Plum, Greengrocer, Grenache, Grenade, Grenadin, Grenadine, Grice, Griddle, Griddlecake, Gridiron, Grill, Grillade, Grinder, Groaning Board, Grocer, Grog, Grub, Grubbery, Grue, Gruel, Grunter's Gig, Grunting Peck, Gruts, Gruyère, Gryniad, Guacamole, Guava, Gudge, Guinguette, Gulosity, Gumbo, Gurgulio, Gusto, Gut Foundered, Guttle, Gyle Kerf., Gyngawdry, Haberdasher, Hachoir, Haddock, Haggis, Halalcor, Halibut, Ham, Hamburger, Hametz, Hand, Hardtack, Hare, Haricot, Harriet Lane, Harvard Beets, Hash, Haslet, Hasta, Hasteler, Hastener, Hasting, Hasty Pudding, Hatte, Haute Cuisine, Havir, Hay, Hazel Nut, Heartburn, Hecate, Heel Tap, Heifer, Helping, Herb of Grace, Herb, Herba Sacra, Hermetically, Hero Sandwich, Herring, Hibachi, Hiccup, High on (Off) the Hog, Highball, Hippo, Hippocras, Hoagie, Hob Nob, Hockey, Hodgepot, Hoecake, Hog, Hog Wash, Hogo, Hogshead, Hollandaise, Hollow, Holy Bread, Hominy, Honey, Hooch, Hoosh, Hoosier, Hors D'oeuvre, Horse, Horse Radish, Hot Toddy, Hot, Hot Dog, Hot Pot, Hotcake, Hotchpotch, Housewares, Hout Goût, Howtowdie, Huckle My Buff, Huckleberry, Hull, Hum, Humble Pie, Humectant, Hundreds and Thousands, Hunger, Hungry, Hurtleberry, Husk, Hydromel, Icing, Idli, Imam Bayildi, Imu, Indigestion, Infare, Inmeat, Insalubrity, Inspissate, Intoxicate, Irchin, Isinglass, Island, Jack, Jack, Jack A Lent, Jacket, Jag, Jagging, Jalapeno, Jalousie, Jam, Jam, Jambalaya, Jardiniére, Jejunation, Jejune, Jelly, Jemmy, Jerk, Jock, Johnny-Cake, Joint, Jonathan Apple, Jordan Almond, Joute, Jowl, Joy, Jubbe, Jubjub, Jug, Jugged Hare, Juicer, Jujasm, Juke, Julep, Julienne, Jumbal, Jungle, Junk, Junket, Junt, Jussela, Kaffeeklatsch, Kale, Kaleyard, Kaltschale, Kan Pei!, Kasha, Kashrut, Kebab, Kebbuck, Kechel, Kedgeree, Keel, Keftedes, Ketchup, Kettle, Kexy, Khana, Ki, Kichel, Kickshaw, Kid, Kiddush, Kidliwink, Kidney Bean, Kidney, Kilderkin, Kill the Fatted Calf (To), Kill-Priest, Kimchi, Kimnel, Kinaki, Kipper, Kiss the Hare's Foot, Kissing-Comfits, Kissingcrust, Kitchen Police, Kitchen, Kitchen Sink, Kitchen Fee, Kitchenware, Kiwi, Knack, Knackwurst, Knaidel, Knick Knack, Knife, Know One's Cans (To ), Koeckbotteram, Kofta, Koniak, Kosher, Kreplach, Kromesky, Kuchen, Kugel, Kugelhupf, Labskaus, Lachryma Christi, Ladle, Lager, Laggin, Lamb Fries, Lamb, Lambaste, Lamb's Toe, Lamb's Wool, Lamington, Languedoc, Lanx, Lap, Lard, Lardlet, Lardon, Lasagna, Lash, Latke, Latter, Laulau, Lawn, Lazy Susan, Leach, Lean, Lear, Leek, Leer, Leftovers, Legume, Lekach, Lemon Sole, Lemon, Lenten Fare, Lentil, Let Them Eat Cake, Lettuce, Liaison, Lickerous, Lid, Liebig, Lima Beans, Limburger Cheese, Limivorous, Limophoitos, Limpopo, Linguine, Linzertorte, Liquor, Liver, Loaf, Loaf, Loblolly, Lobscouse, Lobster Sauce (Want of), Lobster, Logan Berry, Logger, Loin, Lokshen, Lollipop, Lopyna, Loquat, Lorey, Lotophagi, Lotus-Eater, Lounge, Love Spoons, Love Apples, Love Feast, Lox, Lozen, Luau, Lubberwort, Lulibibs, Lumber Pie, Lunch, Luncheon, Lurcate, Lute, Lyonnais, Macadamia, Macaroni, Macaroon, Mace, Macedoine, Macerate, Mackerel, Maconochie, Madeira, Madeleine, Maderise, Madling, Madreana, Madrilene, Magiric, Magirist, Magnum, Maigre, Maize, Malasade, Malkin, Malmeny, Malt, Malted Milk, Mamble, Manchet, Mandarin Orange, Mandible, Mandoline, Manducate, Mange, Mangelwurzel, Manger - Mangerya, Mango, Manhattan, Manna, Manqué, Manzanilla, Maple Syrup, Maraschino Cherry, Marble, Marchpane, Marengo, Margarine, Margarita, Marigold, Marinade, Marjoram, Marli, Marmalade, Marmite, Maror, Marrowed, Marshmallow, Marzipan, Mason Jar, Mastage, Mastic, Mat, Matelote, Matie, Matrimonial Cake, Matzah, Maw-Wallop, Mayonnaise, Mazagran, Mazarine, Mazers, Mead, Meal, Meals on Wheels, Meat, Mebos, Medaillon, Médianoche, Mee, Mekin, Melba Toast, Melimelum, Mellindera, Mensa, Menu, Merenda, Meringue, Merobibead, Merry-Go-Down, Mescal, Mesclun, Mess, Mete Custi, Metefetill, Metekinf, Mets, Mettadelad, Meunière, Meurette, Mezzaluna, Micah Rood's Apple, Miche, Microwave, Midshipman, Mignardisea, Mignon, Milk, Milksops, Mille Feuille, Mince, Mincemeat, Minestra, Minestrone, Minnow, Mint, Mirepoix, Miroton, Mirrnyong, Miser's Gallon, Miso, Miste, Mithridatize, Mittagessen, Mocha, Mochi, Mock, Mock Turtle, Moile, Molasses, Mole, Monbazillac, Mondongo, Mong, Mongolian Hot Pot, Monkfish, Monophagize, Moon, Moonshine, Mornay, Mornay Sauce, Morse, Mortadella, Mortar, Mortify, Mortress, Moscato, Mosy, Mother, Mould, Moule, Moulin, Moussaka, Mousse, Moxie, Mozzarella, Muckender, Muesli, Muffin, Muffineer, Mug, Mug Up, Mugget, Muid, Mulligan Stew, Mulligatawny, Mulsead, Mumble, Mumbo Jum, Munch, Munchie, Mung, Murphies, Musa, Muscatel, Muse, Mush, Mushroom, Musk Melon, Mussel, Mustard, Mutton, Mycophagy, Mystery, Nacket, Nail Jello to A Tree, Nammet, Nan, Nanaimo Bars, Napery, Napkin, Nappy, Nasi, Navarin, Navel Orange, Navette, Neats Foot, Neats Tongue, Necromancer, Nectar, Negus, Nesebek, Nesselrode, Newburg, Nibble, Nickpot, Nidorous, Nimiety, Nimrod, Nip of Whiskey, Nipperkin, Nocake, Nocker, Nockerl, Noggin, Noisette, Nonstick, Noodle, Noon, Nooning, Norfolk Capon, Nori, Nosh, Noteyeapp., Nougat, Nouvelle Cuisine, Nubbin, Nucivorous, Num Num, Nummet, Nuncheon, Nut, Nutarian, Nutmeg, Nym, Obley, Oenomel, Oeuf En Cocotte, Oil, Oilcake, Okra, Oleraceous, Oligophagous, Olio, Olive, Olla, Olla Podrida, Oly Cook, Omlette, One Arm, Onion, Onychophagy, Opsomania, Opsonyad, Opsophagy, Orange, Oregano, Orgy, Orris, Ort, Ortanique, Oshibori, Oslo, Osophagist, Ossiculum, Osso Bucco, Osterizer, Oublie, Outwork, Oven, Oven Mitts, Ovenproof, Oyster, O'brien, Pablum, Padella, Padkos Afrikaans, Paella, Pain Demaine, Pain, Paip, Palatschinken, Palm, Pampelmoose, Pan, Pan Broil, Panam, Pancake, Pancake Day, Pandowdy, Pannag, Pantelante, Pantler, Pantophagy, Pantry, Pap, Papain, Papaya, Papillote, Papinapp, Papler, Paprika, Paprikahuhn, Parchment Bag, Pare, Parell, Parfait, Paring Knife, Parkin, Parley, Parma, Parmentier, Parorexia, Parsley, Parsnip, Partake, Partridge, Paschal, Pass Through, Passim, Pasta, Pasta Fazool, Paste, Pasteboard, Pasteladeapp, Pasteurize, Pasticcio, Pastis, Pastler, Pastrami, Pastry, Pasty, Paten, Patera, Patisserie, Patter, Pavlova, Pea, Peach Melba, Peach Melba, Peanut, Pear, Pecan, Peck, Peckish, Pecorino, Peel, Peking Duck, Pekoe, Pelmeny, Pemmican, Penance, Peponad, Pepper, Pepper Castors, Perch, Percolator, Perilla Oil, Peristalsis, Periwinkle, Persimmon, Pestle, Pesto, Petecure, Petit Dejeuner, Petite Marmite, Petticoat Tails, Pettitoes, Petypernaunt, Peverade, Pfefferkuchen, Pica, Piccalilli, Piccata, Pice, Pichet, Pickle, Picnic, Pie, Pig, Pig Iron, Piggin, Pignolate, Pilaf, Pilau, Pili-Pili, Pill, Pilsener, Pimenta, Pin, Pinax, Pinch, Pineapple, Pingle, Pinole, Pint, Pip, Piperade, Pipkin, Piquant, Piquer, Piri-Piri, Pish Pash, Pisiform, Pissaladière, Pistachio, Pita, Pithiviers, Pithos, Pizza, Placent, Plantain, Plat, Plate, Plate, Plateau, Plombi re, Pluck, Plum, Poach, Pobbies, Pocerounce, Poignèant, Poll, Polonaise, Poltophagy, Polyphagia, Pomace, Pomander, Pomato, Pome Dorry, Pomegranate, Pomfret Cake, Pone, Pongal, Pongelo, Poonac, Pop Over, Pope's Nose, Popper, Poppy Seed, Poppycock, Porcelain, Pork Pie, Pork, Porridge, Porringer, Port, Port Assietad, Port, Portative, Porterhouse Steak, Portion, Post-Prandial, Pot Pie, Pot Pourri, Pot Liquor, Pot, Pot Au Feu, Pot Liquor, Pot Herb, Pot-Herb, Potage, Potation, Potato, Potluck, Potpourri, Potron, Pottage, Pottinger, Pottle, Potwaller, Poulet, Poultry, Pound, Pound Cake, Poussin, Prairie Oysters Prairie, Praline, Prasad, Prawn, Prelibation, Prenade, Pressed Duck, Pressure Cooker, Pretzel, Primordial Soup, Primrose, Prix Fixe, Proface, Profiterole, Prog, Prong, Provencal, Provolone, Psykter, Pub, Public House, Puchero, Pudding, Pudding-Prick, Puffin, Puftaloon, Pulpatoon, Pultsa, Pumpernickel, Pumpkin, Pumpkinification, Punch, Puncheon, Punnet, Purée, Puri, Purple Mombin, Purslane, Pyrex, Quab, Quaff, Quaggle, Quail, Quaresimal, Quasi, Queezmadam, Quenelle, Quesadilla, Quetsch, Queue, Quiche, Quick Freeze, Quill, Quince, Rabbit, Rack, Raclette, Racy, Radicchio, Radish, Ragout, Raisin, Rambure, Ramekin, Ramolade, Ramp, Rand, Range, Rapa, Rape, Rape Cake, Rapini, Rare, Rare Ripe, Rasgulla, Rasher of Bacon, Raspberry, Raston, Ratafia, Ratatouille, Ratherest, Ravel Bread, Raven, Ravioli, Raw, Ready Mix, Reamer, Rear Feast, Rear, Receipt, Rechaud, Recipe, Red Herring, Red Eye, Reelpot, Refect, Refocillation, Refried Beans, Rehash, Rehoboam, Reine, Rejouissance, Relic, Relish, Remissala, Repast, Rere Suppera, Reservatory, Restaurant, Reuben, Rhubarb, Rhyton, Rib, Rigatoni, Rijsttafel, Rillettes, Rimmer, Ringo, Ripaille, Ris De Veau, Risotto, Rissole, Rivel, Roast, Roasting Jack, Rob, Roberdavy, Rognon, Rollmop, Romano, Root, Roquefort, Roquefort, Rorra, Rosbif, Roseead, Rosemary, Roti, Rôti, Rotisserie, Roughage, Roulade, Roulade, Rounceval, Rout, Roux, Rowtch, Rubbaboo, Rumaki, Rumneya, Runcible Spoon, Rundle, Runlet, Runnels, Rusk, Rutabaga, Rutmus, Rye, Sabayon, Saccharin, Sachertorte, Sacheveral, Sad, Saddle, Safe, Saffron, Sage, Sagination, Salad, Salad Days, Salamander, Salep, Sally Lunn, Salmi, Salmon, Salmon-Gundy, Salmonella, Saloon, Salpicon, Salsa, Salt, Saltcellar, Saltimbocca, Sam, Sambal, Sambar, Samosa, Samovar, Sanap, Sancocho, Sand, Sanders, Sandwich, Sangaree, Sangria, Sanka, Sapid, Sapor, Saporous, Sardine, Sarmale, Sarnie, Sashimi, Saskatoon, Satay, Satchel, Satiety, Sauce, Sauce Robert, Saucer, Saucisson, Sauerbraten, Sauerkraut, Sauleea, Saupiquet, Sausage, Sauté, Savarin, Saveloy, Savoury, Savoy, Say, Scaff, Scallion, Scallop, Scallopini, Scamble, Scampi, Scampy Tails, Scantlings, Schabzieger, Schabzieger, Schalet, Schmaltz, Schnapps, Schnecke, Schooner, Scoff, Scone, Scoop, Scorch, Score, Scorzonera, Scotch Hands, Scotch, Scotch Chocolate, Scrag, Scramble, Scrambled Eggs, Scran, Scrap, Scratch, Scratch-Platter, Scroggin, Scrogglings, Scrumptious, Scungille, Sea Pie, Sealer, Seam, Sear, Season, Seau, Seed Cake, Seether, Seething, Sefton, Seidel, Seize, Seltzer, Semela, Semese, Semolina, Serrated, Service, Sesame, Sester, Sewer, Shabu Shabu, Shabu-Shabu, Shackle Up, Shackles, Shaddock, Shaftsbury, Shale, Shallots, Shamble, Shandy, Shandygaff, Shank, Shanty, Shchi, Sheep, Sherbet, Sherry, Shewbread, Shield, Shirr, Shomer, Short, Short Bread, Short Order, Shortening, Shoyu, Shrab, Shrimp, Shrove, Shypoo, Sideboard, Sieve, Sifter, Sigri, Sillabub, Silogogue, Simmer, Simnel, Simpulum, Sin-Eater, Singing Cake, Singing,, Singleton, Sinker, Sippet, Sippet, Sirloin, Sirloin, Sirloin, Sitophobia, Size of Ale, Size, Skele, Skew, Skewel, Skewer, Skillet, Skilley, Skim, Skink, Skinker, Skippery, Skirlie, Skirt, Skoal, Sky Blue, Skyr, Slang, Slaw, Slice, Slinger, Sloppy Joe, Slumgullion, Slummock, Slump, Slurp, Smack, Smash, Smetana, Smørbrød, Smorgasbord, Smothered, Smouse, Snack, Snap Dragon, Snap, Snapsauce, Snifter, Snits, Snoop, Snort, Soba, Soda Pop, Soda, Sodden, Sole, Solein, Solyanka, Sommelier, Son of A Bitch Stew, Soojee, Sop, Sorbet, Sorghum, Sorré, Sorrel, Sosatie, Soufflé, Soup, Soup Kitchen, Soup to Nuts, Soupçon, Souper, Soupy, Sous Chef, Souse, Souvlaki, Sowens, Sowl, Sowp, Soy, Soybean, Spaghetti, Spam, Spare Rib, Spatch Cock, Spatula, Spece, Specialite, Speck, Speculos, Spence, Spice, Spick, Spider, Spignel, Spigot, Spikenard, Spinach, Spinee, Spit, Spitchcock, Splat, Spoil Pudding, Sponge Cake, Sponge, Spoom, Spoon, Spread, Spring Roll, Spritzer, Spud, Spumante, Spumoni, Square, Squash, Strudel, Stacte, Staff, Stale, Stalk, Staple, Stay Busks, Steak Tartare, Steak, Steamer, Stean, Stein, Stelk, Stender, Sterno, Stew, Stick, Stifado, Stirrup Cup, Stock, Stomach Worm, Stop, Stotty, Stoup, Stout, Stove, Stover, Stovies, Stracchino, Stracciatella, Strainer, Strasbourg, Straw, Strawberry, Streusel, String Bean, Stroganoff, Stuff, Stuffing, Sturgeon, Subric, Subtlety, Succade, Succado, Succotash, Succulent, Suet, Sugar Sops, Sugar, Sukiyaki, Sumptuary, Sundae, Sunket, Sup, Supernaculum, Supper, Surcharge, Surfeit, Surtout, Sush, Sutlery, Swain, Swallow, Sweat, Sweet Sop, Sweet And Sour, Sweetmeat, Sweller, Swipes, Swung, Syrup, Syssitia, Tabasco, Tabbouleh, Tabescent, Table D'hôte, Tabnab, Tafelmusik, Tafelwein, Taffeta, Tahina, Tai, Tailye, Take with A Grain of Salt - Take the Cake; Cakewalk, Tal'mouse, Talbot, Tall Boy, Talmousea, Tamal, Tamarind, Tandoori, Tang, Tangelo, Tangerine, Tankard, Tantadlin, Tapa, Tapas, Tapioca, Tapnade, Target, Tarragon, Tart, Tartar Sauce, Tartine, Tasajo, Taste, Taster, Taver, Tavern, Tavorsay, Tawa, Tea Ball, Tea, Teflon, Tender, Tenderizer, Teppan Yaki, Teriyaki, Terrine, Tharf Cake, Theophagous, Thibble, Thyme, Tierce, Tiffin, Tiffing, Tikka, Timbale, Tinaja, Tipsy Cake, Tit Bit, Toad, Toast, Toast, Toddy, Toil, Tolbot, Tom Collins, Tom and Jerry, Tomalley, Tomato, Tomato Shark, Tommy, Tongue, Tormentor, Torrefy, Torte, Torteau, Tortellini, Tortiere, Tortilla, Tortlet, Tortoni, Tou, Tournedos, Tracklement, Train, Trattoria, Tray, Treat, Treen, Trefa, Trencher, Tripe-- Triturate, Trivet, Trockenbeerenauslese, Trotter, Truckle, Truffle, Trug, Trundlers, Truss, Tucetad, Tuck Shop, Tuck, Tumbler, Tuna, Turbot, Tureen, Tureen, Turkey, Turkish Coffee, Turks Head, Turnip, Turophile, Turtle, Tutti Frutti, Tuzimmes, Twelfth Cake, Twist, Twitcher, Udon, Ugali, Ullage, Umbles, Unctuous, Underdone, Ungulata, Upper Crust, Utensil, Vanaspati, Vanilla, Vappa, Vat, Vaunt, Veal, Vegetable, Venison, Ventoseness, Verjuice, Vermian, Vermicelli, Vermicelli, Vermouth, Veronique, Viand, Vichyssoise, Victoria, Victory, Victual, Videler, Vinaigrette, Vindaloo, Vinegar, Voip, Vol Au Vent, Wafer, Waffle, Wake, Wallop, Walnuts, Wamble, Warmed Over, Warner, Wasabi, Wassail, Wassail Bowl, Wastel, Water Melon, Water, Watercress, Waterless Cooker, Weasiness, Well Done, Welsh Rabbit, Western Sandwich, Wheat, Wheat Germ, Wheat Berry, Whey, Whiskey, White Meat, Whortleberry, Wiener, Wig, Windfall, Wine, Winetable, Winkle, Wog, Wok, Won Ton, Wormswood, Wort, Wow-Wow, Xenium, Xlivorous, Yabba, Yaffle, Yakitori, Yam, Yap, Yautia, Yorkshire, Yuan Hsiao, Za Vasheh!, Zabaglione, Zarf, Zegedines, Zest, Zester, Zibid, Zingaro, Zita, Ziti, Zomotrery, Zoutch, Zucchini, goose, pilsner, spirits, Blueberry grunt, Buckwheat, Casserole, Gourmet, gourmand, friand, foodie, Moussaka, Sommelier, Madeleine, Kreplach , gorbellied, Acerola, Alfalfa, Anorexia, Arugula (rocket), Balsamic vinegar, Bastard, Beaujolais, Bearnaise, Bechamel, Beignet, Biryani, Tortoni, Bisque, Blend, Blintz, Bloody Mary, Bodega, Bok choy, Boodle bag, Bourban, Boysenberry, Bran, Brazil nut (nigger toe), Brochette, Broken bread, Broth, Buffalo wings, Bulimia, Bumboat, Butterfly, Cabaret, Caboose, Cag magg, Capsicum, Caraffe, Carminative, Carpaccio, Chablis, Chaser, Various cheese names, Chestnut, Mesquite, Chiffon, Choux, Chuck, Chupatti, Cider, Cobbler, Coddle, Collins, Condiment, Cordial, Papaya, Cumin, Daikon, Dainty, Daiquiri, Damper, Darjeeling, Devilled, Diet, Dice, Dolma, Dormant, Drupe, Durian, Duxelles, Dutching, Fiddleheads, Floater, Florentine, Flounder, Foie gras, Fugu, Gavage, Gluten, Goose, Gorp, Grate, Greasy spoon, Gruts, Gutfoundered, Guava, Groak, Highballs, Hoisin sauce, Hootch, Huckle my buff, Humbug, Hummus, Ingredient, Juleps, Julienne, Kamut, Kibble, Lozenge, Lunatic soup, Macadamia , Macedoine, Mahi mahi, Mango, Manhattan, Masala, Mash, Menudo, Mung bean, Neat (to have a drink neat), Nose-bag, Nuke, Nummies, Octopus (plural), Palatable, Papadum, Passion fruit, Papillote, Ostrich, Penne, Perogey, pirogey, Persimmon, Pistachio, Puftaloon, Quass , Rambutan, Quiddany, Ratatouille, Rogum pogum, Root beer, Rye, Safflower, Salamander, Sambuca, Samoyed, Scald, Scampi, Scramble, Scrapple, Scruple, Scullery, Seal flipper pie, Shallots, Shoofly pie, Simmer, Skillet, Skinker, Smoko, Snickerdoodle, Sorghum, Soul food, Spumoni, Stroganoff, Supernacolum, supernaculum, Swallow (see also gluttony), Szechwan, Tandoori, Tempeh, Tomalley, Tracklements, Umami, Udon, Turmeric, Vagina dentata, Vermouth, Whey, Yaffling, Rumaki, Jicama, Ostrich, retrofood, petrifood, frapitulate, Cremini , burgoo, slug, pinata, soca, tamale, spirit, meat tooth, one-handed food, squab