Everything in this book is delightful to learn. Barnette takes us through languages and across millennia in a charming style . . . that offers endless food for thought. --The New Yorker BRWhat makes the pretzel a symbol of religious devotion, and what pasta is blasphemous in every bite How did a drunken brawl lead to the name lobster Newburg What naughty joke is contained in a loaf of pumpernickel Why ischerry a misnomer, and why aren't refried beans fried twice You'll find the answers in this delectable exploration of the words we put into our mouths. BRHere are foods named for the things they look like, from cabbage from the Old North French caboche, head to vermicelli little worms. You'll learn where people dine on nun's tummy and angel's breast. There are foods named after people Graham crackers and places peaches, along with commonplace terms derived from words involving food and drink dope, originally a Dutch word for dipping sauce. Witty, bawdy, and stuffed with stories, Ladyfi