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Food Definitions - Vintage Cooking Terms

Food Definitions - Vintage Cooking Terms

Food Terms

The technical terms used in cookery have originated in the language of the different countries in which the art was practiced. The words now in use are chiefly French.

In science most of the technical words are of Greek origin. Italian words formerly more common in cookery have been entirely superseded by French, and if French words were Anglicized there would still be a difficulty in finding words equally expressive.

It would be an advantage when possible in menus to use English words as well as French, but in recipes this is scarcely possible because no other words have the same meaning and value; and as cookery for two centuries has been more carefully cultivated by the French we have a large number of French words which are often a stumbling-block to cooks.

However, when these words are explained they are no longer a difficulty but a valuable assistance, and it is the object of the following pages to provide persons with a dictionary of words used in cookery. The French language is now the language of diplomacy and cookery.

 

Sources Include:

  • The Culinary Handbook By Charles Fellows: The Most Complete and Serviceable Reference Book to Things Culinary Ever Published, Second Edition, Copyright 1904 by Charles Fellows, Published by The Hotel Monthly, Chicago
  • Stewards Manual, 1904: History of Its Foundation, Aims and Purposes ... By Stewards association of New York city
  • The Boston Cooking-school Cook Book By Fannie Merritt Farmer (Boston:Little, Brown, and Company) 1912
  • Arm & Hammer Soda Book of Valuable Recipes By Church & Dwight Co (1900)
  • The Encyclopedia Americana, Volume 3, edited by Frederick Converse Beach, George Edwin Rines, New York: The Americana Company 1904
  • Washburn-Crosby's Gold Medal Cook Book, c1910, Washburn-Crosby Co., Minneapolis
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