A Short Guide to Foodie French...With a Touch of Salt
After the success of Say Chic (Simon & Schuster, 2007), comes a brand new opus exploring French words we use in English, in this case, French for foodies. Here are the most common words used in French menus, cookbooks, and local shops along with their literal meaning or etymology, the history of their use in the French and then in the English language. You’ll find within these pages that a “sommelier” used to be the word for a bedpost, why an omelet was first a dessert, who the “Charlotte” behind the Charlotte is, and the “Melba” behind the beloved peach dish. With 154 mouth-watering and mind-boggling entries, this is a must for anyone who dines on French food, and wants to know what they’re eating and who enjoys a good story about it.
Jeremy Leven :