The Language of Food: A Linguist Reads the Menu (52 page)

Ibn Bakhtawayh, 151

Ibn Hayyan, 173

Ibn Shahriyar, Buzurg, 40

ice, in cooling, 148, 149, 151

ice cream, 3, 155, 176, 185, 189

evolving technology of, 144–58

fad for unusual flavors in, 144–45, 171, 184

recipes for, 145–46

sound symbolism in names of, 162–64,
163
, 167

ice creameries, 144–45

icehouses, 148

Idrisi, Muhammad al-, 134–35

Illinois language, 90

imitation foods, 19, 59, 196

independent self, 116

India, 78, 151–52

trade with, 38, 40, 57, 61, 83–84

India Pale Ale, 65

Indo-Europeans, 71–72, 74

Indonesia, 55, 57

Industrial Revolution, 62

information theory, 13

interdependent self, 116

Internet, 8, 10, 13

recipes on, 182

restaurant reviews on, 92–106

see also specific sites

isicia
, 127

Islam, spread of, 38–42, 48, 130–32, 146

issue de table
, 24

Italy, culinary contributions from, 33, 34, 35, 42, 65, 89, 123, 124–25, 131, 136, 139, 142, 153–55, 178–79

itria
, 134

Jakobson, Roman, 161

Japan, culinary contributions from, 36, 45–46, 48, 49, 51, 63, 179

Java, 56–57, 62

Jerome, Saint, 74–75

Jesperson, Otto, 161

Jesuits, 45–46

Jewish Cookery Book
(Levy), 140–41

Jewish Manual, A
(Montefiore), 47

Jewish recipes for fish, 46–48

Jews, 36, 40, 65, 107, 117, 122, 132, 148

culinary contributions of, 46–48, 73–74, 128, 130, 135, 140, 182, 194, 204

John of Caput, 37

julep, as term, 157

junk foods:

craving for, 102, 108, 118

linguistics in marketing of, 107–16

Kalm, Pehr, 124

Kam tribe, 50–51

Kanz Al-Fawa’id Fi Tanwi’ Al Mawa’id, or The Treasury of Useful Advice for the Composition of a Varied Table
, 40–41

Katz, Joshua,
90

kasuzuke (Japanese dish), 52

Kelis, 103

kecap, 55

ketchup, 47, 57, 59–63, 79, 130, 143, 159, 184, 185, 188, 189, 196

and Chinese economic history, 61–62

linguistic roots of, 1–2, 49–50, 54–55, 57, 60–61

plate of, for dinner, 114

recipes for, 59–60

U.S. production of, 60–61

kettle corn, 107

Khosrau I Anushirvan, Shahanshah of Persia, 36–39,
37
, 131

Kit
b al-Tab
kh
(
Book of Cookery, The
; al-Warr
q), 39, 131, 173

Kit
b al-Tab
kh
(
Book of Dishes, The
; al-Baghdadi), 131

Kitab al-Wusla
, 125

Klein, Sarah, 117

Klink, Richard, 162

Köhler, Wolfgang, 166

Korea, food vocabulary of, 103

Kurlansky, Mark, 188

lactic acid, 50

Ladies’ Home Journal, The
, 89

Ladurée pastry shop, 141

La Fontaine, Jean de, 38

Lakoff, Robin, 11

language:

change in, 31–33, 95

cuisine compared to, 177–78, 181

evolutionary origin of, 169–70

pronunciation in, 90, 161–62, 165, 181

Language Log
, 163

La Oaxaqueña, 82

Laos, 50, 51

Larousse Gastronomique
, 31, 33, 138–39

lasagne, as term, 134, 135

La Taqueria, 92

Latin, 43, 71, 120, 122, 123, 126, 127, 132, 148

Laudan, Rachel, 143

lauz
naj
, 3, 131–34, 137, 143, 172, 173

recipe for, 131

La Varenne, François Pierre de, 25, 42, 137–38, 146

leavening, 117, 208

Lee, Jennifer 8., 179

Lehrer, Adrienne, 100

lemonade, 144, 156, 157, 158

recipes for, 150–51, 156

lemons, 30, 43, 57, 149–50

etymology of word, 206

Lent, 42, 135, 189

Leskovec, Jure, 93

Lévi-Strauss, Claude, 183

Levitt, Steven, 16

Levy, Esther, 140

Lewis, Edna, 91

libations, 72–73, 77

Liberman, Mark, 18, 163

Libro de Cozina
(de Nola), 174

Lime Syrup (
Sharbat-e ablimu
), recipe for, 148–49

Lincoln, Abraham, 88

“linguistic fillers,” 15–17, 20

Linneaus, Carl, 87

liquid nitrogen, 151

Liuqiu Guo Shi Lue
(
Account of the Ryukyu Islands
; Zhao Huang),
54

Livre Fort Excellent de Cuysine Tres-Utile et Profitable
, 24

Llibre del Coch
(Master Robert), 43

Lloyd, Martha, 60

locavores, 9–10

Locke, John, 160

Lockyer, Charles, 57–59,
58
, 61, 196

lohusa
erbet
, 150