Book

An A-Z of Food and Drink

Edited by John Ayto

Published in print January 2002 | ISBN: 9780192803511
Published online January 2004 | e-ISBN: 9780191726972 | DOI: https://dx.doi.org/10.1093/acref/9780192803511.001.0001
An A-Z of Food and Drink

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Abondance

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 30 words.

Abondance (also called tomme d'Abondance) is a firm cheese produced in Savoie, in southeastern France. It is made from

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absinthe

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 250 words.

Absinthe is an unsweetened green liqueur whose principal and characteristic ingredient is oil of wormwood (see vermouth). Wormwood

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acid drops

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 161 words.

These sharp-tasting sweets flavoured with tartaric acid first appeared on the scene in the early nineteenth century. At first they

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ackee

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 71 words.

Ackee is the red pear-shaped fruit of a tropical African tree, related to the lychee. Inside, it has large shiny

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advocaat

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 52 words.

Advocaat, a thick, sweet, creamy, yellow, alcoholic drink of Dutch origin, is made from egg yolks and brandy. It does

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adzuki bean

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 69 words.

These small red beans (also known as aduki beans) are of oriental origin, and are particularly associated with Japan

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agar-agar

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 54 words.

Agar-agar (or agar, as it is also simply called) is a gelatinous substance made from certain types of seaweed.

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aiguillette

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 84 words.

An aiguillette is a long thin slice of the choicest, tenderest meat taken from either side of the breastbone of

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aïoli

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 119 words.

Aïoli is one of the classic components of Provençal cuisine. It is essentially a garlic-flavoured mayonnaise, made with egg yolks,

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Alaska strawberries

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 22 words.

A facetious nineteenth-century American euphemism for ‘dried beans’, an ingredient in need of some talking up to make it palatable.

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ale

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 266 words.

The standard word for an ‘alcoholic drink made by fermenting malt’ in Anglo-Saxon England was ealu, source of modern

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alexander

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 70 words.

These days, for most people an alexander means a brandy alexander, a cocktail made from brandy with crème de

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aligoté

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 66 words.

A grape variety used for producing a rather acidic white wine. Its home area is Burgundy, where it used to

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allspice

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 158 words.

Named from the supposed resemblance of its hot aromatic smell and taste to the combined savours of cinnamon, cloves, and

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almond

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 349 words.

The almond tree, a plant of the rose family and closely related to the plum, peach, and apricot, originated in

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amaretto

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 76 words.

Amaretto is an almond-flavoured liqueur made in northern Italy (first devised, according to legend, in the early sixteenth century by

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américaine

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 157 words.

A lobster prepared à l'américaine is sautéed and then briefly cooked in white wine, brandy and olive oil with tomatoes,

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amontillado

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 76 words.

Strictly, amontillado is a fino sherry which has been aged in cask until it achieves an added depth of colour

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anchoïade

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 41 words.

Anchoïade or anchoyade is the Provençal name for a purée of anchovies, garlic, and olive oil. It is typically served

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andouillette

Edited by John Ayto.

in An A-Z of Food and Drink

January 2002; p ublished online January 2004 .

Reference Entry. Subjects: Cookery, Food, and Drink. 113 words.

Andouillettes are tripe sausages—sausages made from the stomach lining of pigs together with various assorted innards and a leavening of

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