![]() ![]() Feel free also to call a large meal or fine food a spreadation (19th century), a waffle-frolic (18th century American English), and belly-cheer (16th century English). BouffageĪnother word for a grand feast is bouffage, a term from the 17th century derived from an older French word for “any meat that (eaten greedily) fills the mouth and makes the cheeks to swell,” according to 17th century lexicographer Randle Cotgrave. At one time, however, a junket was a vast merrymaking feast or banquet, where food and drink were consumed in large amounts, which in turn derives from the earlier 16th-century use of junket to refer to a dainty sweet treat or delicacy. Nowadays, the word junket tends only to be used to refer to political or press junkets-trips for politicians or journalists, at another’s expense, for promotional purposes. Expand your vocabulary, as well as your Yule-hole, with these 14 words for food-lovers. But what English lacks in words for dishes and delicacies, it more than makes up for in words to do with the end result-eating and enjoying food. It’s easy to think that when it comes to words related to food, English probably takes second place behind French, which has given us a whole glossary of culinary terms from ingredients and elements ( béchamel, mirepoix, bouquet garni) to cooking methods and processes ( fricassée, au gratin, chiffonade), to complete dishes and delicacies ( cassoulet, apéritif, amuse-bouche, crudités).
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