Last month, we brought you 5 archaic booze words that should be revived. Boy, that was fun. So, this month, we thought we'd repeat the fun with food words. Here are 5 words we'd like to see brought back into usage, if only perhaps as the name of some hipster restaurant (in Silver Lake, of course).
5. Flaumpens: A middle English word meaning pork pies. Basically we're in favor of any word that is likely to bring about the rise of the pork pie. Flaumpens for everyone!!
4. Gleyres of Ayrenn: Egg whites. I can just see it now — an Excalibur-themed health food breakfast spot. Here's an old recipe that includes gleyeres of ayrenn and reads much like Jabberwocky.
3. Ingurgitate: I found this on the fantastic Montreal food blog Still Crapulent, which defines the word like this:
ingurgitate (v.) a. To swallow greedily or immoderately (food, or, in later use, esp. drink) to glut or gorge oneself. (fig.) to engulf. (from L. ingurgitare — to pour in [like a flood].)
b. To eat or drink to excess; to gormandize, guzzle.
c. To gorge, to cram with food or drink.
Get it?? The opposite of regurgitate!! OK, maybe this wouldn't make the best name for a restaurant, but thrown into casual conversation… like, “daaaang, I'm gonna ingurgitate the hell outta these cookies when they're done baking” will gain you many dork points with both me and whoever is baking the cookies.
2. Petecure: Meaning modest cooking, the opposite of epicure. This word is awesome because it's a totally pretentious way to say unpretentious cooking. It would make a fantastic restaurant name, except people would probably show up expecting you to polish their toenails.
1. Chawdon: Paging Ruth Bourdain! A middle English word meaning a dish made of organ meats. In our current offal-obsessed era, the mind boggles as to why this word isn't tattooed on the forearm of half the chefs in America, and why there isn't a gastropub chain named this already.
For more archaic food word fun, check out Still Crapulent, which has tons of entries on archaic food words, and this dictionary of medieval cooking terms pulled from 15th century cookbooks.
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