Words to Eat By: Five Foods and the Culinary History of the English Language Review

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Words to Eat By: Five Foods and the Culinary History of the English Language ReviewWords to Eat By is an exquisite addition to the literature of food, elegantly integrating culinary history, our attitudes towards different foods and preparations, and a careful consideration of how the names used for certain foods impacts our preferences and impressions. Over the past years I've spent considerable time reading from the increasingly diverse array of books associated with food, whether those be works of culinary history, single food-focused treatises, social or political perspectives on the cooking and food industries, or the never-ending list of new cookbooks. Lipkowitz's book will quickly join the ranks of the best works in the food field, to be included with the exemplary recent works by the likes of Mark Kurlansky, Michael Pollan, and Tom Standage, and also with the classics by the greats like MFK Fisher and Elizabeth David.
Words to Eat By presents a wealth of information in a highly entertaining and engaging manner. Ina Lipkowitz has an uncanny gift in presenting culinary history in a fun and easily readable style, objectively sharing historical food perspectives from antiquity to the recent centuries while clearly demonstrating how age-old tendencies have led to both current day biases and longstanding eating and dietary patterns. This is a book that provides the reader with many valuable insights into why they might be predisposed towards certain foods with certain names, and why they may be too quickly inclined to reject others. Words to Eat By takes an important step in opening the door to changed inclinations in our culinary choices.
Lipkowitz's work is divided into treatments of five Old English or Germanic food words (Apple, Leek, Milk, Meat, and Bread), and teaches us how both the words for these foods and the foods themselves have evolved. In each section we gain an understanding of the history of that food, along with the developing patterns and language impacts as the food was either altered or eaten more naturally. We learn how the language and words associated with these food have established the foundation of our attitudes, tastes, and choices, driving how we think about, select, and prepare the food we eat today. These chapters all present a carefully crafted treatment of the concurrent culinary and language history of each food, demonstrating how we as English speakers developed our food choices and preferences. Finally, each chapter elegantly culminates with a back to basics or nature section, showing how attitidues are evolving, moving from a deep-seated public inclination towards the highly altered and complex preparations of southern European and Mediterranean cusines to an increasing awareness and desire for more natural or unaltered foods such as raw milk, wild vegetables, and artisan breads.
Words to Eat By is a compelling read, one that lovers of food literature and lovers of food will not want to miss.
Words to Eat By: Five Foods and the Culinary History of the English Language OverviewEnglish food words tell a remarkable story about the evolution of our language and culinary history, revealing a collision of cultures from the time Caesar first arrived on British shores to the present day. Words to Eat By explores the stories behind five of our most basic food words, words which reveal our powerful associations with certain foods. Using sources that range from Roman histories to Julia Child's recipes, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is. But the words for our most basic foodstuffs—bread, milk, leek, meat, and apple—are still rooted in Old English. Words to Eat By will make readers reconsider the foods they eat and the words they use to describe them. Brimming with information, this book offers an analysis of our culinary and linguistic heritage that is as accessible as it is enlightening.

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