Kim Severson writes in the NY Times (archived) about an appetizing new book:
Used judiciously, the snappy tidbits of food etymology in “Romaine Wasn’t Built in a Day,” a new book by the medieval scholar Judith Tschann, could make you a hit at dinner parties.
Say someone shows up in a seersucker suit. You could inform her that the British took the word seersucker from the Hindi sirsakar, which itself came from a Persian word meaning milk and sugar. The smooth stripes are the milk, the bumpy ones the sugar.
Over the Caesar salad, you could casually mention that the English word romaine comes from the medieval French laitue romaine, or Roman lettuce, which possibly arrived in France along with the popes who moved to Avignon from Rome to escape some nasty politics in the early 1300s.
But here’s a pro tip: When sharing food lore at a meal, it’s easy to cross the line. Do your friends dipping into a bowl of guacamole need to know that the word avocado started out as ahuacatl, a Nahuatl term that the Aztecs likely used as slang for testicles? Or that soufflé comes the French word for blown, which stems from the same root as the word flatulent?
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