This is not a comprehensive index but a highly selective one. It has two main functions:
• to direct the reader from a synonym to the appropriate headword (as in ‘Dublin Bay prawn > Norway lobster’ and ‘arugula > rocket’); and
• to show the way to something which, although not having its own entry, is mentioned or dealt with under some other headword (e.g. ‘amaretti > macaroon’ and ‘bonnag > barley breads’).
In every instance, what the reader may be looking for is to the left of the arrow and the relevant headword to the right.
abalone mushroom > oyster mushroom
Aberdeen angus > cattle
Aberdeen rowies > rolls
Abernethy biscuits > biscuit varieties
acai > palm
acerola > Barbados cherry
acetic acid > vinegar
acid/alkali balance > pH factor
acidophilus milk > sour milk
adzuki bean > azuki bean
aemono > Japanese culinary terms
afghan > biscuit varieties
African pear > bush butter
agami > trumpeter
agemono > Japanese culinary terms
agneau pascal > Easter foods
agnolotti > ravioli
agrodolce > sweet-and-sour
ahuautli > water bugs
aigre-doux > sweet-and-sour
aji-no-moto > monosodium glutamate
ajo blanco > gazpacho
albumen > egg
alegar > vinegar
allemande sauce > velouté
allgood > good King Henry
allioli > aïoli; Catalan cookery
almondette > calumpang nut
aluminium > metal utensils
amaretti > macaroon
amasi > maas
amelou > argan oil
American cookery > USA
American oyster > oyster
ampalaya > bitter gourd
amra/imra > mombin
angel fish > coral fish
anguilles au vert > Belgium
aniseed balls > dragée
anjan > butterfly pea
anorexia nervosa > appetite
anthropology > food history
anzac biscuit > biscuit varieties
aoudad > sheep
appa(m) > hopper
applejack > cider
apricot jelly fungus > guépinie
arabic gum > gum arabic
Arbroath smokie > haddock
arbutus > strawberry tree
archaeology > food history
archil > cudbear
Arctic cookery > Inuit cookery
areca palm > betel nut
arepa > corn bread
arhar > pigeon pea
arugula > rocket
asari > venus shells
ash > reshteh
ashcake > bread varieties
asparagus pea > winged pea
asphodel > bulbs
atemoya > cherimoya
Atkins diet > carbohydrate
aurochs > bison; cattle
Australian peach > quandong
axayacatl > water bugs
baba ghanoush > aubergine; mezze
babassa oil > oil palms
babka > baba
bacalao > salt cod
baguette > French bread
Bahian cuisine > Brazil
baking soda > baking powder
baldpate > wigeon
balouza > paloodeh
balsam apple and pear > bitter gourd
balsamella > béchamel
bamboo fungus > stinkhorn
banteng > cattle
barbary pear > prickly pear
Barcelona nut > hazelnut
bar clam > surf clam
barking deer > muntjac
bar-le-duc > currants, red, black, white
barm > yeast
barnacle > goose-necked barnacle
barracouta > snoek
basal metabolic rate > metabolism
basbousa > halva; ma’mounia
basoondi > milk reduction
batavia > chicory and endive
batfish > coral fish
Bath cheese > slipcote cheese, York cheese
Bath oliver > biscuit varieties
bauhinia > tree bean
Baumé scale > syrups
Bavarian cream > bavarois
bavette > pasta shapes
bawd bree > hare
bean clam/shell > wedge shell
bean curd > tofu
bean paste or sauce > miso
beccafico > figpecker
bedstraw > cleavers
beet > beetroot; chard; sugar beet
bell pepper > capsicum
belle-Hélène > pear
belleric > myrobalan
Bengal sweets > Indian sweets
Benin > West and Central Africa
Benin pepper > cubeb
benni seed > sesame
beno > water hyacinth
berberis > barberry
bercy, sauce > velouté
bergamot orange > orange
Berwick cockles > sweeties
bhaji(a) > pakora
bibingka > rice cakes of the Philippines
biffin > apple
biga > sourdough bread
bigarade > orange
bighorn > sheep
bigos > Poland
biko > rice cakes of the Philippines
bilimbi > belimbing asam
Bindenfleisch > Bündnerfleisch
bird pepper > chilli
Birnbrot > Christmas foods
biscotte > rusk
bishop’s weed > ajowan
bitter cucumber > bitter gourd
black-berried nightshade > nightshade
black bread > rye breads
blackbuck > antelope
black caraway > black cumin
blackcock > black grouse
black-eyed bean or pea > cowpea
black pepper > pepper
black pudding > blood sausages
blackstrap > sugar
blaeberry > bilberry
bland > whey
bloater > herring
bloody clam > ark-shell
bloomer > bread varieties
boar > wild boar
bobwhite > quail
bocadilla > sandwich
Bockwurst > sausages of Germany
bodi bean > cowpea
Bolognese sauce > ragu
bolon > barley breads
Bombay duck > bummalow
bonavist(a) bean > lablab bean
boniato > sweet potato
bonnag > barley breads
borlotti bean > haricot bean
Boston baked beans > baked beans
Boston (brown) bread > bread varieties
bottling > canning
boudin > blood sausages
boudin blanc > white pudding
bouffi > herring
bouillon > broth
bourbon > biscuit varieties
bourride > aïoli
Boursin > cream cheese
Bovril > meat extracts
box > brick cheese
boysenberry > raspberry
boza > millet
brack > barm brack
bracken > fern
Bradley, Martha > English cookery books of the 18th century
Bradley, Richard > English cookery books of the 18th century
bramble > blackberry
Bratwurst > sausages of Germany
breadcrumbs > bread in cooking
bread ovens > bread
bread sauce > bread in cooking
Bremener Osterklaben > Easter foods
Brési > Bündnerfleisch
brine > salting
brinjal > aubergine
briq (brik) à l’œuf > Tunisia
brisket > beef
brisling > sprat
broa > corn breads
broil > grill
brooklime > watercress
brunch > lunch
Brunei > Malaysia, Singapore, and Brunei
brush turkey > megapode
BSE > beef
bubble and squeak > colcannon
bûche de Nöel > Christmas foods
buckling > herring
Buddha’s hand > citron
bug, sand-bug > flat lobster
bulgar/bulgur > burghul
bulimia > appetite
bullace > damson
bulrush > cat-tail
bunchberry > dogwood
bunting > ortolan
Burkina Faso > sub-Saharan Africa
burnt cream > crème brûlée
Burundi > East Africa
Buryat food > Russia
butter bean > lima bean
buttercup squash > winter squash
butterfish > pomfret
butterfly fish > coral fish
butterie (rowie) > rolls
butter nut > souari nut; walnut
butternut squash > winter squash
butterpit > naras
butty > sandwich
cabbage palm > palms
caboc > cream cheeses
cacao > chocolate, botany and early history
cactus pear > prickly pear
Caesar salad > salad
Caesar’s mushroom > oronge
cafeteria > café
cainito > star apple
calabash > bottle gourd
calabaza > winter squash
calabrese > broccoli
calamondin > calamansi
calf > veal
California roll > sushi
calipash > sea turtle
calipee > sea turtle
calissons > nut biscuit
calmar > squid
caltrop > water chestnut
calzone > calsones; pizza
Cambridge cheese > slipcote cheese
cambuci > cambuca
Cameroon > West and Central Africa
camomile > tisane
campylobacter > bacteria
candied chestnuts > marron glacés
cane sugar > sugar cane
cannellini beans > haricot beans
Canning, Lady > ladikanee
cantharides > ras-el-hanout
capelin > smelt
capelli d’angelo, capellini > pasta shapes
capillaire > ferns
capitaine > emperors
captain’s biscuit > biscuit varieties
Caribbean > West Indies
carom seeds > ajowan
carré d’agneau > lamb
casein > milk
cassareep > cassava
catalogna > chicory and endive
catawissa > onion
catchup > ketchup
catechu > betel nut
catfish eel > eel
catsup > ketchup
cavolo nero > kale
cavy > guinea-pig
celeriac > celery
Central Africa > West and Central Africa
Central African Republic > West and Central Africa
Ceylon > Sri Lanka
Ceylon spinach > basella
Chad > sub-Saharan Africa
champedak > jackfruit
champignon > fairy ring mushroom
chanal > chañar
channa > chickpea
chantilly > cream; hollandaise
chapote > persimmon
charcoal biscuit > biscuit varieties
chard cabbage > Chinese cabbage
charlock > mustard greens
charqui > jerky
Chechnya > Dagestan and Chechnya
checkerberry > wintergreen
cheese, fruit > fruit pastes, cheeses, butters
chequer > rowan and sorb
cherrystone > quahog
Chester > Cheshire
chèvre > goat’s milk cheese
chicharrones > crackling
chicken of the woods > sulphur shelf
chicken tikka masala > tikka
chickling pea or vetch > lath
chicle > chewing gum
chih-li > Chinese cabbage
chiku (ciku) > sapodilla
China root > sarsaparilla
Chinese boxthorn > Chinese wolfberry
Chinese broccoli > Chinese kale
Chinese chives > chives
Chinese date > jujube
Chinese gooseberry > kiwi fruit
Chinese lantern > physalis fruits
Chinese leaves > Chinese cabbage
Chinese olive > pili nut
Chinese parsley > coriander
chinquapin > chestnut
chlorophyll > colour and cooking
chocolate as a drink > chocolate, botany and early history
chocolate confectionery > chocolate in the 19th and 20th centuries
choerek > Easter foods
choko > chayote
cholent > Jewish cookery
chorizo > sausages of Spain and Portugal
Chorley cakes > Eccles cakes
choubritsa (ciubritsa) > Bulgaria
choucroute > sauerkraut
christophene > chayote
churro > fritter
ciabatta > bread varieties
cigale > flat lobster
cigarette russe > biscuit varieties
cilantro > coriander
cima > udder
çiorba > shorba
citronella > lemon grass
clabber > sour milk
clapbread > oatcake
clay > geophagy
clementine > mandarin
clostridium > botulism
clotted cream > cream
cloud ear > wood ear
clovisse > carpet-shell
club sandwich > sandwich
coalfish > saithe
cob nut > hazelnut
Coburg/cob > bread varieties
Coca-Cola > cola
cockatoo > parrots and cockatoos
cockerel > cock
coconut crab > land crabs
coconut milk/cream > coconut
cocoyam > malanga; taro
coffee house > café
cole > kale; coleslaw
coley > saithe
collards > kale
colocasia > taro
colomba > Easter foods
colostrum > beestings
Colwick cheese > slipcote cheese
colza > rape
Comté (cheese) > Beaufort
conchiglie > pasta shapes
coney > rabbit
Congo > West and Central Africa
congo pea > pigeon pea
cooked cheeses > cheese-making
coon > American cheeses
copper > minerals; metal utensils
copra > coconut
coq au vin > cock
coquina > wedge shell
coquito > palm sugar
coral cod, coral trout > grouper
cormorant > Iceland
corn pone > corn bread
corncrake > coot, etc.
cornel (cornelian cherry) > dogwood
cornhusker > American cheeses
Cornish pasty > pasty
Corrado, Vincenzo > Italian cookery books
cotechino > bollito misto
cotignac d’Orléans > quince preserves
cottage loaf > bread varieties
cottage pie > shepherd’s pie
cotton candy > candyfloss
cottontail > rabbit
Coulommiers > Brie
coumarin > tonka bean
country captain > Anglo-Indian cookery
courgette > zucchini
couverture > chocolate manufacture
cow > beef; cattle
cow hair > hairmoss
cowage, cowitch > velvet bean
cowberry > cranberry
cracked wheat > burghul
cracknel > biscuit
crake > coot, etc.
crawfish > crayfish; spiny lobster
crécy > carrot
crème fraîche > cream
crêpes > pancakes
crispbread > bread varieties
crookneck > summer squash
croquant > brittle; biscuit
crosne > Chinese artichoke
crostata > tart
croustade > crouton
crubeens > feet
crystallized flowers > candied violets
Cuba > West Indies
culantro > fitweed
cullis > coulis
cured foods > preservation
currants > raisins, sultanas, and currants
curuba > passion fruit
cyclamates > sweeteners
cymling > squash
dacquoise > meringue
dafina > Jewish cookery
daikon > radish
dame blanche > chocolate sauce
damper > bread varieties
dangleberry > huckleberry
dasheen > taro
de Nola, Ruperto > Catalan cookery
deerberry > huckleberry
Deipnosophists > Athenaeus
demi-glace > glace de viande
dende oil > palm oil
desiccated coconut > coconut
dextran > gum
dextrin > carbohydrate
dextrose > sugar
di Messisburgo, Christoforo > Italian cookery books
dietary supplements > diet
digestive > biscuit varieties
dik dik > antelope
dill pickle > gherkin
diplomat pudding > cabinet pudding
djevrek > bagel
Djibouti > Horn of Africa
Dobostorte > Torte and Kuchen
Dods, Mistress Margaret > Scotland
doigt de Zénobie > biscuit varieties
Dolly Varden > char
domiati > ‘pickled’ cheeses
donkey > horsemeat
doogh > ayran
dotterel > plover
dou-fu > tofu
dove > pigeon
dragon’s eye > pitaya
dromedary > camel
drumsticks > horseradish tree
Dublin Bay prawn > Norway lobster
dum > India
dur(r)a > Sudan
dyspepsia > digestion
E. coli > bacteria
earth nut > chufa
earth oven > New Zealand
earth-eating > geophagy
earthworms > worms
écrevisse > crayfish
eddo > taro
eel-pout > eel
eggah > omelette
eggfruit > aubergine
egg-lemon sauce > avgolémono
eggplant > aubergine
egusi > watermelon
Egyptian bean > lablab bean; broad bean; haricot bean
eishta > kaymak
elder > udder
elephant’s foot yam > suram
emmer > wheat
emping > gnetum
enchilada > tortilla
endive > chicory and endive
entrecôte > steak
ergot > rye
Eritrea > Horn of Africa
escalope > veal
escargots > snails
escarole > chicory and endive
essential oils > essences
estouffade > stufato
Ethiopian mustard > teksel greens
étouffée, étuvée > braise
Etruscan food > Italy
fagara > sansho; Sichuan pepper
fairings > gingerbread
fajitas > Tex-Mex
farce > stuff
farinha > Brazil; cassava
Farley, John > English cookery books of the 18th century
farro > wheat
fat rascals > tea breads and tea cakes
fattoush > Lebanon
fatty acids > fats and oils
fava bean > broad bean
feijoada > Brazil
fettuccine > pasta shapes
fiddlehead > ferns
field pea > cowpea; pea
filbert > hazelnut
filet mignon > steak
filho > fritter
finnan haddock > haddock
fiore sardo > pecorino
flädli > fritter
flageolet > haricot bean
flambé > flame
flatbread > bread varieties
flavourings > flavour
flitch > bacon
flocculation > coagulation
flying fox > bats
foot > pasty
forcemeat > stuff
Forfar bridies > pasty
fouace, fougasse > focaccia
francolin > partridge
French bean > haricot bean
French dressing > vinaigrette
french fries > chips and crisps
French Guiana > Guyana, Surinam, Guyane
French toast > pain perdu
frittata > omelette
fromage blanc > fromage frais
frostfish > scabbard fish
frosting > icing
fructose > sugar
fruit cheeses > fruit pastes, cheeses, butters
funghi porcini > cep
funnel cap > clitocybe
furrow shell > lavignon
fuzzy melon > wax gourd
Gabon > West and Central Africa
gaeng > Thailand
gage > greengage
galactose > sugar
gale, sweet > bog myrtle
galingale > galangal
Gambia > West and Central Africa
gandaria > plum mango
garam masala > masala
garbanzo > chickpea
garbure > pottage
garibaldi > biscuit varieties
garoupa > grouper
gâteau marjolaine > meringue
gaufre > wafer
gaur > bison
gaz > nougat
gazelle > antelope
geitost > whey cheeses
genip > mamoncillo
Genoa cake > fruit cake
gevrek > bagel
Ghana > West and Central Africa
ghatti > gum
gigot > lamb
gimblette > pretzel
gingelly > sesame
ginkgo fish > emperors
girdle > griddle
girolle > chanterelle
gizzard > giblets
gjetost > whey cheeses
glacé fruits > candied fruits
glasswort > samphire
gnu > wildebeest
Goa bean > winged bean
goatfish > red mullet
goat nut > jojoba
gobo > burdock
godwit > curlew
Goosnargh cakes > shortbread
goutweed > ground elder
governor’s plum > ramontchi
graham bread > bread varieties
grains of paradise > melegueta pepper
gram flour > besan flour
granadilla > passion fruit
granita > water ices
grass > cereals
grasscutter > cane rat
grass pea > lath
green bean > haricot bean
Greenland > Inuit cookery
green peppercorns > pepper
gremolada > garlic
grenadine > pomegranate
griddle breads > griddle
grillons > crackling
griskins > pig
grissini > bread varieties
grits > groats and grits
ground hog > woodchuck
ground-pig > cane rat
grumichama > eugenia fruits
guacamole > avocado
Guam > Pacific Islands
guamá > pacay
guanaco > llama
guanciale > pancetta
guar bean > cluster bean; gum
gugelhupf > kugelhopf
Guinea > West and Central Africa
Guinea Bissau > West and Central Africa
Guinea pepper > melegueta pepper
gulab > roses
gulaman > agar-agar
Gulf States > Arabian food
gulls’ eggs > plover
gumbo > okra; Cajun food
gur > palm sugar; sugar
gwyniad > whitefish
gyro > doner kebab
habanero > chilli
hairy tatties > potato
Haiti > West Indies
halal > Muslims and food
hamanatto > miso
Hamburg parsley > parsley
hamin(e) > Egypt; Jewish cookery
hangop > buttermilk
hard tack > ship’s biscuit
hard/hardshell clam > quahog
hartebeest > antelope
Havarti > Danish cheeses
havercake > oatcake
Hawick balls > sweeties
hawksbill turtle > sea turtle
heart of palm > palm
heartnut > walnut
hedgehog fungus > tooth fungi
hen clam > surf clam
herbal teas > tisane
herbal, herbalists > herb
hierba santa > hoja santa
high-bush cranberry > cranberry tree
Hindle Wakes > chicken
hochepot > hotpot
hoe cake > corn breads
hog plum > ambarella; mombin
hoka > red cod
honeyberry > hackberry
horchata > chufa
hornazo > Easter foods
horse bean > broad bean; jack bean
horse chestnut > chestnut
horse mussel > mussel
hot cross buns > bun
hot dog > frankfurter
houting > whitefish
HP sauce > brown sauce
huacatay > marigold
huauzontle > epazote
huff paste > pastry
huitlacoche > cuitlacoche
hum(m)us > chickpea
hurry scurry > Anglo-Indian cookery
hutspot > hot pot
hyacinth bean > lablab bean
hydropathic pudding > summer pudding
ice cream bean > pacay
ice cream cone > ice cream
ice fish > bass
Iceland moss > lichens
impala > antelope
Indian fig or pear > prickly pear
Indian pepper > sansho
Indian whiting > whiting
inkfish > cuttlefish
intestines > chitterlings
iodine > minerals
Irish moss > carrageen
iron > metal utensils; minerals
itriya > pasta history
Ivory Coast > West and Central Africa
jaboticaba > eugenia fruits
jack-knife clam > razor clam
jack rabbit > hare
jaggery > palm sugar; sugar
Jamaica > West Indies
Jamaica pepper > allspice
Jamaica sorrel > roselle
jambalaya > Cajun food
jambon > ham
jambonneau > ham
Jansson’s temptation > sprat
Japanese ‘plum’ > plum
Japanese clam > hamaguri
jap nuggets > coconut ice
japonais > meringue
Java almond > pili nut
Java plum > jambolan
Jedburgh/Jeddart snails > sweeties
jellybabies > jelly
jelly beans > dragée
jelly roll > swiss roll
Jew’s mallow > melokhia
Job’s tears > adlay
johnny cake > corn breads
juneberry > service-berries
kabocha > winter squash
kadayif > qata’if
kahawai > Australasian ‘salmon’
kaiseki > Japanese tea ceremony
kamaboko > fish pastes and fish paste products
kampyo > bottle gourd
Kamut > wheat
karamelli > carob
karanda > carissa
karela > bitter gourd
Kazakhstan > Central Asian Republics
kedgeree > Anglo-Indian cookery
kei apple > ketambilla
kemiri > candlenut
kenari > pili nut
kenc(h)ur > galangal
Kenney Herbert, Colonel (‘Wyvern’) > English cookery books of the 19th and 20th centuries
Kenya > East Africa
keora > screwpine
kewra (essence) > screwpine
khing sot > ginger
Khmer Republic > Cambodia
khoresht > Iran
khoya > milk reduction; Indian sweets
khubz > pitta bread
kid > goat
kidney bean > haricot bean
king boletus > cep
king crab > snow crab
kingklip > cusk eel
kinugoshi > tofu
Kirghizia > Central Asian Republics
kishk > kashk
kısır > tabbouleh
Kitchiner, Dr William > English cookery books of the 19th and 20th centuries
knäckebröd > bread varieties
knackwurst > sausages of Germany
knafeh > qataif
kneidlach > matzo
Knödel > dumpling, Germany
kolokotes > pumpkin
konbucha > konbu
konjac > konnyaku
kosher food > Jewish dietary laws
krakelingen > pretzel
Kuchen > Torte and Kuchen
Kuchenmeisterei > German cookery books
kudu > antelope
kuku > omelette
kulfi > ice cream; milk reduction
kulich > Easter foods
kunafa(h) > qata’if
kushuri > khichri
laban > ayran
labneh > yoghurt
labskaus > lobscouse
La Chapelle, Vincent > French cookbooks
Ladakh > Kashmir
ladyfingers > boudoir biscuits
laevulose > sugar
laksa leaf > rau ram
Lamb, Patrick > English cookery books of the 18th century
lamb’s lettuce > corn salad
lambropsomo > Easter foods
Lancashire hotpot > hotpot
langouste > spiny lobster
langoustine > Norway lobster
langsat > duku
langue de chat > biscuit varieties
lanzone(s) > duku
lapwing > plover
laser(pitium) > silphium
latke > pancake
laurel leaves > cherry laurel
laver, laverbread > nori
leather, fruit > fruit pastes, cheeses, butters
leatherback turtle > sea turtle
leatherjacket > trigger fish
leaven bread > sourdough bread
leben/laban, etc. > yoghurt
Leckerli > nut biscuits
leguan > iguana
lemon pepper > sansho
lemonade > lemon
lemonade berry > sumac
lengkuas > galangal
Levant garlic > elephant garlic
Liberia > West and Central Africa
licorice > liquorice
Liebig, Justus > meat extracts; culinary myths
lights > lungs
limetta > lemon
lingonberry > cranberry
linguine > pasta shapes
Linzertorte > Torte and Kuchen
liquamen > garum
litchi > lychee
littleneck > quahog
locust bean > carob
loganberry > raspberry
lokum > Turkish delight
longevity > yoghurt
long-neck > soft-shelled clam
longpod bean > broad bean
lontong > rice cookery
loucoum > Turkish delight
loukoumades > jalebi
love-in-the-mist > black cumin
lubia > lablab bean
lucanica > sausage
lucerne > alfalfa
luffa > ridged gourd
luqmat el qadi > jalebi
Macau > Portugal
mâche > corn salad
Madagascar bean > lima bean
madrona > strawberry tree
magnesium > minerals
maguey > agave
maigre > fasting
Majorca > Balearic Islands
mako > porbeagle
Malagasy Republic > Madagascar
Malawi > East Africa
malay apple > rose-apple
Mali > sub-Saharan Africa
malt bread > tea breads and tea cakes
manatee > dugong and manatee
Manchester pudding > queen’s pudding
manchet > bread varieties
manganese > minerals
mange-tout > pea
mangoldwurzel > beetroot
manicou > opossum
manioc > cassava
manteche > burrini
maomao > luderick
maple candy/maple sugar > maple syrup
marang > jackfruit
maraschino cherry > cherry
marcassin > wild boar
marengo > chicken
Maria biscuits > biscuit varieties
Maribo > Danish cheeses
marking nut > cashew
Marmite > extracts
marrow > bone marrow; vegetable marrow
masa > tortilla
mashua > ysaño
mask crab > swimming crabs
maslin > bread varieties
masoor > lentil
Massialot, François > French cookbooks
mast > beech nut
matefaim > pancake
Mauritania > sub-Saharan Africa
mead > honey
meat glaze > glace de viande
Medici, Catherine de’ > culinary mythology
Melanesia > Pacific Islands
Melba, Dame Nellie > peach; toast
melet > silverside
melilot > clover
Menon > French cookbooks
menrui > noodles in Japan
Mesoamerica > Central America
metabolic rate > metabolism
Mexican oregano > oregano
Micronesia > Pacific islands
Milanese > alla
milk bread > bread varieties
milling > flour
milt > roe
mincemeat > mince pie
miner’s lettuce > purslane
minneola > mandarin
mirabelle > plum
miracle berry > sweeteners
mirliton > chayote
miroir > biscuit varieties
mishsh > haloumi
mithai > Indian sweets
Mitzithra > ‘pot’ cheeses
moki > morwong, trumpeter
molasses > sugar; treacle
moley > Anglo-Indian cookery
Molokhovets, Mrs > Russia
momo > mantou
monkey pot nuts > sapucaya nut
monkey’s head mushroom > tooth fungi
monkfish > angel shark; angler-fish
monstera > ceriman
mont blanc > Nesselrode pudding
Montagné, Prosper > French cookbooks
montelimar > nougat
Monterey > American cheeses
mooli > radish
moorhen > coot, etc.
morello > cherry
Moreton Bay bug > flat lobster
mornay > sauces
mouflon > sheep
mowra butter > illipe nut
Mozambique > Angola and Mozambique
muffaletta > sandwich
mullet > grey mullet; red mullet
mulligatawny soup > Anglo-Indian cookery
musciame > dolphin
muscovado > sugar
Muscovy duck > duck
mushimono > Japanese culinary terms
muskellunge > pike
mustard and cress > cress
Mycella > Danish cheeses
mycoprotein > fungi, protein, mould
mysost > whey cheeses
nabemono > Japanese culinary terms
nam pla > fish sauce
Naples biscuit > Savoy
naseberry > sapodilla
nasi goreng > Indonesia
Natal plum > carissa
navy bean > haricot bean
neeps > swede and rutabaga
Nelson, Admiral Lord > Poland
nelumbo > lotus
Nepal pepper > cayenne
New Zealand grapefruit > ugli
nigella > black cumin
Niger > sub-Saharan Africa
Nigeria > West and Central Africa
nimono > Japanese culinary terms
niniche > bonbon
Noah’s pudding > aşure
no-eye pea > pigeon pea
noisette > hazelnut
nonnat > goby
nonpareil > hundreds and thousands
Nonya cookery > Malaysia, Singapore, and Brunei
nopales > prickly pear
nouilles > noodles
Nudeln > Austria
nuoc mam > fish sauce
nursehound > dogfish
nut grass > chufa
oak > acorn
oatmeal > oats
oggy > pasty
ohelo berry > cranberry
oils > fats and oils
okara > tofu
okashi > Japanese culinary terms
omelette Norvégienne > baked Alaska
onion seed > black cumin
ooray > Davidson’s plum
orange peel fungus > cup fungi
orange roughy > roughy
orchil > cudbear
oreillette > biscuit varieties
organ meats > offal
Orlando > mandarin
ormer > abalone
Ortanique > mandarin
osso buco > veal
Osterhase > Easter foods
Osterkarpfen > Easter foods
otaheite apple > ambarella
Ottoman cuisine > Turkey
oursin > sea urchin
ovolactarian > vegetarianism
ox > beef; cattle
oxo > meat extracts
ox-tongue fungus > beefsteak fungus
oyster plant > salsify
Pääsiäisleipä > Easter foods
paddy straw mushroom > straw mushroom
pain d’épices > gingerbread
pak > Indian sweets
pak choi > Chinese cabbage
palm cabbage > palm
palourde > carpet shell
pampano > pompano
pan > betel nut
pan haggerty > potatoes in cookery
Panama > Central America
pancreas > sweetbreads
pandanus leaf > screwpine
pangolin > ant-eaters
paniala > rukam
panini > sandwich
pansit > noodles of Asia
papad > poppadom
Papin, Denys > pressure cooking
paprikás > goulash
pará cress > cress
para nut > Brazil nut
paradise nut > sapucaya nut
Paris-Brest > gateau
Parker House > rolls
Parmentier, Antoine Auguste > potato
Parmigiana di melanzane > Parmesan pie
Parmigiano > Parmesan
partminger > basil
paskha > Easter foods
pasteurization > milk
pasticcio > Parmesan pie
pastillage > icing
pastitsio > Parmesan pie
pastizzi > Malta
pata negra > Serrano ham
Patagonian toothfish > bass
pâte brisée > pastry
paua > abalone
pawpaw > papaw; papaya
pea bean > haricot bean; runner bean
pea crab > oyster crab
peanut > groundnut
pearl onion > pickling onions
pêche Melba > peach
penides, pennets > confectionery
peppergrass, -wort, etc. > cress
percebe > goose-necked barnacle
perilla > shiso
permit > pompano
Persia > Iran
persillade > garlic
petit beurré > biscuit varieties
petit suisse > cream cheese
petticoat tails > shortbread
pettitoes > feet
peynir > panir
Pfeffernüsse > ginger biscuits
phulka > chapati
picada > Catalan cookery
piccalilli > pickle
pickerel > pike
pickling melon > melon; wax gourd
pig’s trotter fungus > tooth fungi
pignola > Easter foods
pike-perch > zander
pilchard > sardine
pimentón > paprika
pimiento > capsicum
pink peppercorns > red peppercorns
piñon > pine nut
pinto bean > haricot bean
piri-piri > pil-pil
pirozhki > pirog
pish pash > Anglo-Indian cookery
pissaladière > pizza
pissenlit > dandelion
pistolet > rolls
pistou > pesto
pithiviers > gateau
pitomba > eugenia fruits
Plat, Sir Hugh > English cookery books (1500–1700)
plumb cake > fruit cake
plum pudding > Christmas pudding; duff
poached egg fungus > honey fungus
poffertje > fritter
poha > Cape gooseberry
pokerounce > toast
pollock > saithe
Polo, Marco > culinary mythology
polvorone > biscuit varieties
Polynesia > Pacific islands
polyunsaturates > fats and oils
Ponkan > mandarin
Pontefract cakes > liquorice
poolish > sourdough bread
pörkölt > goulash
porpoise > dolphin
pot-roast > braise
potted meat > potting; confit
poudre douce, poudre fort > spice mixtures
poularde, poule, poulet > chicken
powan > whitefish
powsowdie > heads
prairie oyster > testicles
pré-salé > lamb
prickly ash > sansho
primrose > cowslip
prinjolata > carnival foods
processed cheese > potted cheeses
prosciutto > ham
Puerto Rico > West Indies
pufferfish > blowfish
puff pastry > pastry
pumpkin pie > pumpkin
pupunha > pejibaye
puto > rice cakes of the Philippines
qat > Yemen
queen > scallop
queen crab > snow crab
quihuicha > Inca wheat
quillaja > bois de Panama
Quorn > fungus
qymaq > kaymak
rabadi > milk reduction; Indian sweets
Rabisha, William > English cookery books (1500–1700)
radicchio > chicory and endive
raffia > oil palms
ragoo > ragout
rail > coot, etc.
raisin tree > raisins, sultanas, and currants
raita > yoghurt; cucumber
Ralegh, Sir Walter > potato
ramsons > wild garlic
rancidity > fats and oils
Randolph, Mrs Mary > American cookbooks
rarebit > Welsh rabbit
rascasse > scorpion fish
rastefisk > Faeroe Islands
rattan > palm
rattlesnake > snake
raupo > cat-tail
red herring > herring
red sanders > sandalwood
red snapper > snapper
reed bird/rice bird > bobolink
reestit mutton > Orkney and Shetland
reindeer moss > lichens
rijsttafel > Indonesia
riout(t)e > échaude
robber crab > land crab
robiola > stracchino
rock cod > grouper
rock ‘salmon’ > dogfish
rødgrøt > kisel; fruit soups
rolled fondant > fondant
rollmop > herring
Romano > pecorino
rose-hips > roses
rosewater > roses
roughage > fibre
royal jelly > honey
rubber brush fungus > tooth fungi
ruff and reeve > woodcock
Rumpolt, Max > German cookery books
Rundell, Mrs > English cookery books of the 19th and 20th centuries
rush nut > chufa
rutabaga > swede
Rwanda > East Africa
Ryukyu > Okinawa
sabayon > zabaglione
sablé > biscuit varieties
saccharin > sweeteners
saiga > antelope
St Nicholas > Christmas foods
Saint-Paulin > Port Salut
salal > wintergreen
salami > sausages of Italy
saleratus > baking powder
salmon trout > sea trout
saloop > salep
salsa verde > bollito misto
salsiccia > sausages of Italy
saltimbocca > veal
saltpetre > nitrates and nitrites
salt-rising dough > sourdough bread
samfaina > Catalan cookery
samn(eh) > ghee
sanbusak > samosa
sandcake/sandtorte > pound cake
sanders > sandalwood
sand leek > rocambole
sand-smelt > silverside
Sapsago > Schabziger
Sardo > pecorino
sassermaet > Orkney and Shetland
satsuma > mandarin
sauce Robert > brown sauces
Saudi Arabia > Arabian food
saveloy > cervelas
scallion > spring onions
scamorza > caciocavallo
scampi > Norway lobster
Scappi > Italian cookery books
scarlet elf cup > cup fungi
schnitzel > veal
scollops > collops
scolymus > salsify
scorzonera > salsify
scrapple > Pennsylvania Dutch
scrod > cod
scrub-fowl > megapode
scurvy grass > seakale
sea biscuit > ship’s biscuit; cracker
sea cicada > sand-bug
sea clam > surf clam
sea-coconut > coco de mer
sea perch > perch
seladang > bison
Senegal > West and Central Africa
Sent Sovi > Catalan cookery
Serbia > Yugoslavia
seviche > ceviche
sevruga > sturgeon
sewin > sea trout
shaddock > pomelo
shaggy cap > ink cap
shalab > salep
sharon fruit > kaki
shashlik > kebab
shawarma > doner kebab
shearwater > mutton-bird
Shetland > Orkney and Shetland
shiokara > skipjack
shirataki > konnyaku
shirumono > Japanese culinary terms
shoyu > soy sauce
Sierra Leone > West and Central Africa
silver > gold and silver leaf
silverberry > oleaster
silverside > beef
simit > bagel
Singapore > Malaysia, Singapore, and Brunei
singhara nut > water chestnut
singin’ hinnie > scone
sirnik > fritter
şiş (or shish) kebab > kebab
skate > ray and skate
skipper > saury
slipmouth > ponyfish
slipper lobster > flat lobster
sloke > nori
smallage > celery
smetana > sour cream
smierkase > cottage cheese
smørrebrød > sandwich
snap bean > haricot bean
snickerdoodle > biscuit varieties
soapwort > bois de Panama
sociology > food history
sofregit > Catalan cuisine
soft-shelled crabs > blue crab; shore crab
Solomon Gundy > salmagundi
Somalia > Horn of Africa
soncoya > ilama
soor plooms > sweeties
sop > soup
sopa de ajo > gazpacho
sorb > rowan and sorb
sorbet > water ices
sosatie > Southern Africa
sous vide > sealing
southern pea > cowpea
souvlaki > doner kebab
Soviet Union (former) > Russia; Georgia; etc.
Soyer, Alexis > English cookery books of the 19th and 20th centuries
spaghetti squash > vegetable spaghetti
Spanish bayonet > yucca
Spanish fly > ras-el-hanout; aphrodisiacs
Spätzle > dumpling
spearfish > marlin
spearmint > mint
speculaas, speculoos, spekulatius > banketbakkerij
spelt > wheat
split pulse > dal; pulse
sponge biscuit/finger > boudoir biscuits
spoonbread > corn bread
springbok > antelope
sprouting > bean sprouts
squab > pigeon
squawfish > minnow
stainless steel > metal utensils
starfruit > carambola
steamed puddings > pudding
steamer > soft-shelled clam
sterlet > sturgeon
store cheese > American cheeses
stotty cake > bread varieties
strawberry pear > pitaya
Streusel > crumble; Torte and Kuchen
string hopper > hopper
Stroganov, Stroganoff > beef
submarine > sandwich
succory > chicory and endive
sucking lamb > lamb
sucrose > sugar
sugara > wakame
sugarallie > liquorice
sugarberry > hackberry
sugar wrack > konbu
suimono > Japanese culinary terms
sukiyaki > Japanese culinary terms
sultana > raisins, sultanas, and currants
suman > rice cakes of the Philippines
sundae > ice cream sundae
sunomono > Japanese culinary terms
supper > dinner
Surinam > Guyana, Surinam, Guyane
Surinam cherry > pitanga
surströmming > herring
swamp cabbage > water spinach
swamp-hen > coot, etc.
sweep > luderick
sweetbread mushroom > miller
sweetcorn > maize
sweet sop > sugar-apple
Swiss chard > chard
sword bean > jack bean
symposium > classical Greece
Syria > Lebanon and Syria
ta’amia > falafel
tabashir > bamboo
taco > tortilla
tade > smartweed
taffy > toffee
tagliatelle > pasta shapes
Tahiti > Pacific islands
Tahitian quince > ambarella
Tajikistan > Central Asian Republics
tamari > soy sauce
tamarillo > tree tomato
tampumpie > chicken
tangelo > mandarin
tangerine > mandarin
tangor > mandarin
tannia > malanga
Tanzania > East Africa
tartaric acid > cream of tartar; baking powder
tatties ‘n’ herring > potato cookery
tausi > tofu
tayberry > raspberry
tea (as a meal) > afternoon tea; high tea
tea-bush > basil
tejpat > masala
telfairia nut > oyster nut
temperature > thermometer
Temple orange > mandarin
tengkawang > illipe nut
teredo worm > shipworm
teriyaki > Japanese culinary terms
tern eggs > plover
terrapin > turtle
textured vegetable protein (tvp) > protein
thali > India
thousand island dressing > salad
thymus > sweetbreads
timur > sansho
tinda > watermelon
tinned foods > canning
tiramisu > mascarpone
toddy > coconut
Togo > West and Central Africa
toma, tomino > tomme
tomate de mer > sea anemone
torch ginger > ginger
torrone/turrón > nougat
torsk (or tusk) > cusk
tostada > biscuit varieties
tournedos > steak
tourte de moy > tart
tous les mois > arrowroot
toxins > food poisoning
trace elements > minerals
tra(k)hana(s) > tarhana
trasi > blacang
trefoil > mitsuba
Trinidad > West Indies
trotters > feet
tsatsiki > cucumber
tsukemono > Japanese culinary terms
tucupi sauce > cassava
tummelberry > raspberry
tuna fig > prickly pear
tunny > tuna
tunta > chuño and tunta
tuoni e lampos > thunder and lightning
tur > pigeon pea
Turkmenistan > Central Asian Republics
Uganda > East Africa
umble pie, umbles > offal
umkokolo > ketambilla
Uzbekistan > Central Asian Republics
vegan > vegetarianism
Vegemite > extracts
vendace > whitefish
vermicelli > pasta shapes
ve-tsin > monosodium glutamate
Vietnamese coriander/mint > rau ram
vin cuit > raisiné
vinegar cake > cake-making
vine spinach > basella
voileipäpöytä > smörgåsbord
vongola > carpet-shell
Waldorf salad > salad
walleye > perch
wapiti > elk
water apple, water rose apple > rose-apple
water parsnip > skirret
wattle > acacia and wattle
wax bean > haricot bean
weakfish > squeteague
Welsh cakes > griddle
welsh onion > oriental onions
Western Sahara > sub-Saharan Africa
wet nellie > bread puddings
wheatear > ortolan
whim wham > trifle
white ants > termites
white pot > fool
wholemeal > bread varieties; flour
Wiener Schnitzel > veal
Windsor bean > broad bean
winkle > periwinkle
winter melon > wax gourd
witloof > chicory and endive
wonderberry > nightshade
woodpigeon > pigeon
wrack > konbu
yakimono > Japanese culinary terms
yampa > squawroot
yard long bean > cowpea
yautia > malanga
yella man > yellowman
yellowtail (kingfish) > amberjack
yomari > Nepal
youngberry > raspberry
yuca > cassava
yufka > filo; lavash
Zaire > West and Central Africa
Zambia > East Africa
zambo > malabar gourd
zapote > sapota
zensai > Japanese culinary terms
zeppole > doughnut
zhug > hilbeh; Yemen
Zimbabwe > East Africa
zinc > metal utensils; minerals
zoloobiya > jalebi
zweite Frühstück > elevenses
zwieback > rusk