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ICOS 2008 Conference Abstract

Culinary Toponyms: Place Names in North American Recipes

Author(s):
L C Westney
United States

North American recipe names reflect in part the significance of travel on the history of American cookery. Early cooks exhibited a high degree of creativity in their food preparation as they were often unable to obtain the ingredients necessary to replicate their favorite dishes. Traditional recipes were transformed with the addition and substitution of new and unfamiliar foods and seasonings and christened with new names that frequently contained the places of their inception. Recipes containing toponyms, such as Brunswick Stew and Kentucky Burgoo, highlight a provocative epoch in the history of culinary onomastics. The names of these recipes serve as a culinary mirror reflecting the medley and melding of its peoples and places.

Paper Not Given

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