Contributed by: Jennifer Wickes
With more than one thousand culinary "word-histories", Mark Morton
takes us on a journey of from where that word came. He discusses
herbs and spices, everyday food and exotic food, from medieval times
Mark Morton is an Assistant Professor of English at the University of
Winnipeg in Canada. This is his second book.
Cupboard of Love has been updated from its earlier 1996 version. It
was nominated for a Julia Child Award in 1997. Here, you can be taken
on a journey to find where the originations of certain food and food
terminologies have come from. This book is like a mini-historical
tour across the globe telling us that croissants originally came from
Turkey (not France) and that butteries were designed to hold wine not
This is not a cookbook. There are no recipes inside. Nor are there
photographs either. This book is literally a dictionary.
If you are curious where your food has come from, or perhaps where
the term "hodgepodge" has come from, then check out this book! It is
really quite interesting!
"Cupboard Love: A Dictionary of Culinary Curiosities"
Insomniac Press; 2nd edition (October 25, 2004)
Paperback: 428 pages ; Dimensions (in inches): 9.0 x 6.3 x 1.1 inches
This article was originally published at Suite101.com:
Jennifer A. Wickes is the Food and Drink Dean at Suite University,
the Food and Drink Community Manager at Suite101, as well as a
freelance food writer and cookbook reviewer. She has written 5
eBooks, and has had several articles in printed publications, such as
Cooking Pleasures magazine, Cook's Country, The Gooseberry Patch,
Light and Tasty magazine, Ernest and Julio Gallo's Turning Leaf Wine
pamphlet, as well as in the future book "Summer: A Spiritual Journey"
by Gary Schmidt.