The Language of Food: A Linguist Reads the Menu (41 page)

 
sausage,
which we got from French, from late Latin
sals
cia
:
Dalby (1996), 181.

 
corn
in Old English originally meant a “particle” or “grain”
:
OED
entry for
corn
.

 
Salt cod was a huge staple of the Middle Ages
: Kurlansky (1997).

 
a book explaining how to preserve soups and stews
: The book was called
L’art de Conserver, Pendant Plusieurs Années, Toutes les Substances Animales
et Végétales
, and is available at http://gallicadossiers.bnf.fr/Anthologie/notices/01500.htm.

 
pastrami
: According to the
OED
entry for
pastrami
, the word comes from Romanian
pastram
(pressed and preserved meat), from the Ottoman Turkish
ba
dirma
(something pressed, forced down). See Dalby (1996), 201.

 
“Bacon serves no real purpose in a refrigerated age”
: Wilson (2012), 216.

 
metal roller mills that completely removed bran
: David (1977), 31.

Ten: Macaroon, Macaron, Macaroni

 
macaron delivery
: See http://www.lartisanmacaron.com/#!from-our-kitchen-to-yours.

 
borrowed lauz
naj from the Sassanid kings of Persia
: Called
lauz
e
nag
in Middle Persian; see MacKenzie (1971), 53. See Ullmann (2000), 1758, for
lauzinagun
.

 
the “best and finest” pastry
:
Husrav i Kav
t
n U R
e
tak
: The Pahlavi Text “King Husrav and His Boy.” Published with Its Transcription, Translation and Copious Notes. Being an English Version of the Thesis for the Degree of “Doctor of Philosophy” of the University of Heidelberg, Germany. With an Appendix and a Complete Glossary by Jamshedji Maneckji Unvala
. Paul Geuthner, 1921. Available online at http://catalog.hathitrust.org/Record/001357845.

 
Charles Perry’s translation
: Perry (2005).

 
Some recipes for lauzī
naj
: Nasrallah (2007), 411.

 
Roger II, from a mosaic
: Image courtesy Matthias Süßen.

 
the rule of Roger I and Roger II of Sicily
: Johns (2002), Houben (2002).

 
Marzapane
. . . comes from the Arabic word
mauthaban
:
Ballerini (2005), 87, footnote 10.

 
Marzipan. Peel the almonds well and crush
: Ballerini (2005), 87.

 
caliscioni comes from the word for stocking
: The word
caliscioni
comes from medieval Latin
calisone
, attested in Padua about 1170, which Battisti and Alessio’s
Dizionario Etimologico Italiano
1, page 695, says was a flour and almond sweet
.

 
How to Make Caliscioni
: Ballerini (2005), 88.

 
Francesco Datini, a fourteenth-century merchant
: Simeti (1991), 227.

 
The Greeks ate a dish made from sheets of fried dough called
laganum
:
Perry (1981); Serventi and Sabban (2000), 14–15.