I seriously recommend everyone should have a Dictionary of Food on hand in their kitchen , they are invaluable as a learning tool . I am continually surprised how many times I reach for mine , for example this morning I used the term spatchcock in conversation with my son Dale.....he questioned my description of the term telling me it was a breed of fowl ...
Who was correct , look up your dictionary of Food ..?
My Dictionary of Food was written by Charles Sinclair , it is very comprehensive ... including historical and international food and cooking terms.....
There are a lot of food dictionaries to choose from.
A HISTORY OF FOOD IN 100 RECIPES by William Sitwell.. is well worth the read .
I originally purchased this book to while away the hours while I was on Masterchef in 2013 and have begun to reread the book , it is really interesting giving great insight to the origins of many dishes and ingredients ".It certainly creates food for thought " .
A cracker of a find in a second hand book shop is my copy of CHOICE CUTS by Mark Kurlansky , complete with hand drawings and some original photos ie Picasso and the Loaves , translated scripts ie Taillevent`s Oyster Stew, from Le Viandier . c 1390 .
The history of food is a necessary comprehension , to understand where we are heading we need to have an overview of where we have been in terms of culinary history and culture.
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