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Chapter 1

Foodstuffs: Classes and Categories

“There is no love sincerer than the love of food.”

—George Bernard Shaw

acates * bought-in food, especially fresh or luxury provisions; catering supplies

acetaria * salad plants and vegetables, considered collectively

adipsa * foods which do not produce thirst following their consumption

aliment * food formally considered as sustenance and nourishment for the body

alternative protein * substitute meat or dairy products developed in the laboratory

ambient food * goods which retain their freshness when stored at room temperature

ambrosia * the food of the Olympian gods; to mere mortals, a bite of heavenly taste

analects * dropped or discarded morsels of food; figuratively, crumbs of wisdom

appast * an archaic generic term for food, in the sense of one’s “daily bread”

assature * roasted food, especially meat

bag & bottle * food and drink, informally

bakemeat * baked food, notably pastries and pies

beefmeat * bureaucratese for the flesh of cattle, as foodstuff and agricultural product

belly-timber * grub for one’s gut

bioengineered food * edible produce from natural organisms, either flora or fauna, that have undergone genetic manipulation in some form

bite & sup * something to eat

blubber-totum * food no better than thin gruel, as too watery soup or weak stew

bolus * a ball of soft, chewed food matter just prior to swallowing and digestion

breadkind * vegetables with a high starch content, such as yams and sweet potatoes

breadstuff * baked goods collectively; also, constituent items for baking such as flour

broma * an obsolete medical term for convalescent fare better chewed than supped

buckone * a mere morsel or mouthful of food

bullamacow * tinned or canned meat; also, cattle or livestock, in South Seas pidgin

bushfood * any traditional Australian Aboriginal dietary staple, normally eaten raw

bushmeat * any African wild animal hunted for food, or the flesh therefrom

butchermeat * the flesh of domesticated animals slaughtered for the table as traditionally sold by butchers, viz beef, lamb, veal, mutton, and pork

cackling-farts * eggs, in the colourful language of the erstwhile “canting crew”

cag-mag * unwholesome, spoiled, or downright bad food of any kind

calavance * edible beans, generically considered; by extension, food made from same

carbonado * grilled or barbecued food

carnish * meat, being the flesh of any animal used as food

cassan * cheese, in the vernacular of yesteryear

cerealia * cereal foods, such as corn, collectively

cetaries * a neglected synonym for seafood, being victuals sourced from open waters

champignon * a catch-all culinary term for mushrooms, notably as a delicacy food

chankings * food matter that has been chewed and subsequently spat out—olive pits, fruit stones, gristle, and the like

charcuterie * cold pork cuts as a class of meat product: includes ham, bacon, and pâté

chazerai * any truly awful food or dish; more strictly, non-kosher fare

cheeseparing * a miserly sliver or miserable scrap of food

cherishment * food in the context of nourishment or sustenance for body and soul

chewin’s * chow to chew on

chompin’s * chow to chomp on

chow * food, in common parlance

cibaries * food stocks; catering provisions

cibosity * food aplenty

cibus * a Sunday-best term for food used by scholars of yore, and rarely so even then

comestibles * articles of food

comfort food * richly enjoyable no-fuss fave fare that brings succour as well as sweet satisfaction to the consumer

conditement * any spice, sauce, season, or garnish used to lend pep to a dish

confectionery * foods rich in sugar and carbohydrates, chiefly candy and chocolate

confiture * the class of culinary goods made by preserving fruit with sugar

conner * canned food or service rations; an expression from the forces’ lexicon

conserve * any confection or preserve of candied fruit, such as marmalade or jam

convenience food * commercially pre-prepared hence “ready to serve” easy meals

cookables * items or ingredients that may be cooked for food; stuff fit for the pot

coquillage * shellfish considered as a discrete culinary category

corbullion * stock, broth, bouillon: flavoured liquid for cooking

courtesy-morsel * a small quantity of food left on a diner’s plate for manners’ sake

crassing-chetes * crunchy fruits, in the bygone idiom of the Georgian underworld

creamery * dairy produce in the round, with particular reference to butter

cribbing * a now outdated colloquialism for food and sustenance

critouns * cooking refuse, notably burnt bits of fried food

crudity * food matter resting undigested in the belly

crug * food in general; bread crusts or crumbs in particular

dainties * sweetmeats; titbits or treats

dairy goods * a generic term for milk and the various food products derived from it

delicacies * dainties, fancies, and other choice or luxury viands

devilment * humorously, food flavoured with spicy seasonings or condiments

dinner-piece * food for the evening meal

dipsa * foods which produce thirst following their consumption

dish-meat * any foodstuff such as pie cooked in an open container

dollop * a sloppy, shapeless mass or serving of soft food

dressing * sauce or seasoning, especially applied as a complement to salad dishes

dulciaries * an archaic term for sweeteners or other such flavour enhancers

eatments * items of food

eattocks * Scottish dainties, sweets, and the like

edibles * articles of food, in particular snacks or nibbles

edule * edible matter

esculents * foods that may be healthily consumed, especially fresh vegetables

estables * an earlier form of eatables—items for the eating

estmete * Old English epicurean fare

exchange * a quantity of safe, alternative food for those following a diabetic diet

fameal * basic food of the nature of meal distributed for the purpose of famine relief

faring * food; fare

farsure * one of many lost soundalike synonyms for farcement or forcemeat; stuffing

fast food * inexpensive, pre-prepared, and quickly served hot food, to-go or to sit-in

finger food * light bites requiring no utensils to consume, such as canapés

fixings * garnish, in American English; more broadly, any food items or ingredients

flatogen * a “gasser,” being a foodstuff notorious for producing flatulence

flavouring * any essence or extract used to impart greater flavour to food; seasoning

flesh-meat * animal flesh—in contrast to fish, fruit, or vegetables—as an article of food

fodder * grub considered so poor it would be more suitable for animal consumption

foodstuff * any substance, or class of substances, capable of providing nourishment

foodwise * with regard to food; concerning matters culinary or consumptionary

forcemeat * any ground or minced and well-seasoned food mixture used as stuffing

fosterment * food, with a connotation of virtuous eating and vital nourishment

fourment * an archaic name for cereal grains, such as wheat or more commonly corn

fowl * poultry; by extension, in cookery, the flesh of domesticated birds used as food

fragrant meat * a euphemism for the flesh of an exotic animal, or one not customarily killed for the pot; candidly put, dog meat

Frankenfoods * genetically modified foods regarded as a dietary and ecological evil

Friday-fare * fast-day food, especially fish; otherwise, plain and simple cooking

friture * fried food

frosting * iced confectionery, usually consumed in the form of trimming or topping

fruitage * food fruits, variously and collectively

fruits de mer * a culinary expression covering seafood and edible crustaceans

functional food * any consumable item purposively fortified with specific nutrients

furmage * formerly, a general term for cheese

furnitures * seasoning, in particular salad dressing

game * birds or field animals hunted or shot for the pot; hence also, the meat of same

garbage * offal; the organs and offcuts of any creature used as a source of food

garnison * victuals to support an army or sustain a population under siege

glop * unpalatable or otherwise unappetizing food

glutting * a quantity of food sufficient to fill the consumer to the point of repletion

glycosites * sweets and suchlike sugary treats

gobbet * a mouthful of semi-digested or regurgitated food

gob-meat * a coarse vernacular expression for food; grub to stuff the mouth with

gorgeful * a most immoderate amount of consumed food

goulie * food that one is unfamiliar with or perhaps unaccustomed to

grannam * an old term for the cereal staple corn, in the common tongue

greengrocery * fresh fruit and vegetables

grillade * grilled food, most notably meat, in general

groats & grits * oats and grains as one’s basic food resource

groceries * those foods and goods retailed in a grocery store; loosely, fruits and vegetables

gros-gibier * big culinary game such as wild boar

grub & bub * food and drink

grubbins * food, in earlier American idiom

gruel * thin, watery fare unpleasant in both taste and texture; slops, spoon food

grunting-peck * pork or bacon; pig meat

gustables * tasty articles of food

gut-pudding * sausage or sausage meat

guttle * that which one consumes in a guttlesome, or gluttonous, fashion

gyppo * greasy food, be it gravy, stew, butter, bacon fat or other substance

halal * lawfully prepared food, according to Muslim legal and customary observance

harmalia * manna; nourishment

hastery * roasted food; alternatively, roast meats categorically regarded

health food * natural food claimed to contain superior nutritional goodness

herbage * a collective term for culinary herbs, used as garnish for prepared food

hog & hominy * spartan or simple fare

hogo * any dressing, relish, seasoning, or condiment adding piquancy to a dish

hollow * poultry, rabbit and hare; those meats not traditionally sold by butchers

infant formula * instant baby food given as surrogate breast milk

ingesta * those substances swallowed to sustain the body; in plain, food and drink

ingredients * those individual food items which together comprise any given dish

inmeat * the edible viscera of an animal slaughtered first and foremost for its flesh

inside-lining * filling food, jocularly speaking

jossop * any juicy foodstuff, as syrup, gravy or sauce

jowpment * a confused jumble of victuals or extemporized hash

junk food * high-calorie fare of little nutritional value or redeeming culinary merit

junketry * sundry candies and confections

jusculum * medicinal broth; alternatively, savoury soup

kickshaws * fancy French food, especially bonnes bouches or similar titillating bites

kitchen-physic * nourishing and restorative food for invalids and convalescents

kitchen-stuff * pan fat or dripping saved for subsequent cooking

kitchen-tillage * vegetables grown for their culinary utility

knick-knackery * assorted sweets and other light confections

lactage * dairy produce; milk and milk products including butter, cream, and cheese

larder * food laid down in store

legumes * beans, peas, lentils and pulses; collectively, edible plants or vegetables

levets * leftover food; the leavings from a dish or a meal

livenoth * in Old English, food as nourishment and the sustenance of bodily needs

long-pig * human flesh as a dietary option; cannibal fare

lubberwort * junk food; after a mystery herb imagined to render one idle and stupid

mammaday * runny food, especially pap; soft, soppy fare for weaned babies

manna * miracle food; heavenly fare

marinade * seasoned liquor for flavouring and tenderizing food prior to cooking

marrow * nourishing food

masticatory * any plant substance such as gum that is chewed for pleasure

maw-wallop * emetically foul food

meal * the edible part of any cereal grain, plant seed, or pulse ground to a powder

meat analogue * any substance designed as surrogate meat in look, texture and taste

meaties * food for infants and younger children

meatkin * food provisions; victuals

meat-ware * potatoes, pulses, and other fare of a similarly starchy nature

menavelings * food scraps, tidbits, or general odds and ends

menu-gibier * small culinary game such as partridge, grouse, and pheasant

meresauce * brine or marinade for pickling or preserving food

mess-meat * minced meat; hash

microgreens * leaf vegetable shoots used as garnish for salads, sarnies, and soups

milkness * cheese and other dairy goods made from milk

minifoods * cultures of single-cell proteins specially harvested as human food

mongee * grub, in old American hobo argot

morsel * a small “bite” of food

mouthful * a modest quantity of food, somewhat more than a mere morsel

moyse * anciently, a class of set pudding

muggings * food; informally, grub

munchable * an article of food that’s good to munch on

munjary * food in Antipodean slang

musical fruit * humorously, fruit or vegetables that make one toot

mycoprotein * meat analogue grown in fermenters from fungi

natural food * prepared without artificial ingredients or known food additives

nonedibles * food items not deemed fit to be eaten; or, items not deemed fit to be food

nonperishables * foodstuffs that do not easily or quickly spoil

nourishment * nutritious food

nouriture * poetically, sustenance, food

nunyare * grub in camp theatrical argot

nutmeat * nuts as a class of food; also, that part or germ of a nut that people eat

nutrimentum * food as aliment, as nutrition

nutrition * food, especially of the wholesome and health-giving variety

nutritive * any article of nourishing food

ofett * a generic term used in Old English for fruit and vegetables

offalment * the edible waste parts stripped from the carcass of a butchered animal

offmagandy * the choicest of choice viands; top-notch gourmet grub

olitory * vegetables and herbs grown for any culinary purpose

opsony * any rich food or relish taken with bread as an accompaniment

organic food * produced or prepared holistically without chemical supplementation

orts * meal scraps or morsels; the proverbial crumbs that fall from the table

pabulum * food, feed or fodder; often used figuratively, meaning “food for thought”

packaged food * pre-prepared, wrapped commercial food, as opposed to fresh fare

panfish * fish good for simple pan-frying, especially if caught rather than bought

panmeat * food of any description cooked in a pan

pannum * bread or breadstuffs; more broadly, one’s workaday staple fare

pantile * cookies or biscuits as a genre of hard-baked goods

papmeat * breastmilk; alternatively, any semi-liquid food for infants or invalids

pasternaks * culinary root vegetables, particularly carrots and parsnips

pastry-meat * pies and pasties, collectively

patisserie * pastries and cakes, collectively

peck & tipple * food and drink

peckage * food scraps or supplies

pedware * an antique culinary term embracing pulses, peas, and beans

penance * poor or paltry food; hence fare more suitable for fast days

perishables * fresh foodstuffs that all too easily or quickly spoil

pharmafoods * health food products containing bespoke nutritional enhancement

phitosite * high-calorie food

pianteric * fattening food

pig-cheer * meat products made from the inferior or interior portions of the animal

pigswill * loathsome food; originally, kitchen scraps and slops fed to the pigs

ploughmeat * cereal, in the popular tongue of yesteryear

pogeybait * a sweet treat or food package for those confined to care or convalescence

poisson * the flesh of fish used for food, in the jargon of the gastronome

porkery * pig flesh and pig meat products, collectively

potage * food cooked in the pot; thick soup or stew, generically

potherbs * culinary herbs, notably those grown in a kitchen garden

pottage-ware * those herbs or vegetables traditionally used to make soups and stews

poultry-ware * domestic fowl reared or regarded as a source of meat or eggs

prasadam * vegetarian food purified as a gift to the gods and partaken by worshippers

preserves * candied fruit stuffs all: jams, marmalades, chutneys, compotes, and more

processed food * any edible substance whose essential material or nutritional nature is altered in some way during manufacturing as a modern commercial food product

prog * food, grub, vittles

prosphagion * historically, any delicacy or luxury viand eaten with bread

provender * food, generally or jocularly speaking; elsewise, animal fodder

proviant * victuals for the catering corps; food for the forces

pullayly * an older dialectal synonym for poultry

pulment * stodge for the lower orders, typically of the nature of gruel

pulses * the edible seeds of leguminous plants as a separate nutritional category

purtenance * animal innards—organs, intestines, and all—as a class of unclassy food

purvey * the food or catering supplied on occasions such as weddings and funerals

reduction * in cooking, a concentrated stock or condensed sauce

regalo * an offering of food in the form of dainty or delicacy; a gastronomic gift

remissals * remaindered food

repasture * food for a feast

reversion * leftover food

salading * those herbs or vegetables suitable for eating raw, and so ideal for salads

salsure * any seasoning brine useful for pickling or preserving food

sampuru * false food; plastic display food (being a Japanese corruption of “sample”)

saucepanful * a quantity of food or fluid sufficient to fill a cooking pan

saucer-meat * a lost dialectal synonym for sausage meat, or sausages generally

savouries * snack food items either salty or spicy in flavour, rather than sweet

scitament * an archaism for delicate, delicacy, or downright delicious food

scoffings * food in the vernacular

scran * grub, scoff; originally, scraps of food eaten to sustain labourers at toil

seafood * marine fish and shellfish used as food; the ocean’s bounty

seasoning * any condiment, relish, or table sauce used to lend extra savour to food

shambles-meat * fresh meat, not yet salted

sheepmeat * mutton, hogget, or lamb—ovine flesh overall as a food resource

shellfish * in cookery, the meat of exoskeleton-bearing aquatic invertebrates, such as lobsters, crabs, oysters, and prawns, served as food

shmeat * meat analogue grown in a petri dish from tissue culture; lab meat

shortening * edible fat used in cooking to make baked goods light and flaky

sipperty * sauce or gravy; any relish for a dish

sirtfoods * an informal dietary class of disparate foodstuffs alleged to share the potential to activate sirtuins, or fat-burning proteins, in the body

slibbersauce * any foul, sloppy concoction ingested as foodstuff or pharmaceutical

slink-meat * generally, meat deemed unfit for human consumption; more precisely, the flesh of an aborted animal passed off as veal

slow food * quality fare carefully prepared using seasonal produce and honouring local culinary tradition

soot-meat * sweets or similar dainties

soul food * the comestibles and cuisine of Black America

sowl * highly flavoured food, typically in the form of relish for bread

space food * victuals specially prepared and processed for cosmic consumption

specery * spice and all things nice

spiceries * either spices or groceries, collectively

spissament * any thickening agent used in cookery, as flour in gravy

spoonmeat * soft or semi-liquid food taken by spoon; pap

spreadum * butter, in the vernacular of bygone days

staple * the basic foodstuff or essential dietary item of a given population

stickjaw * any foodstuff that causes the teeth to stick together when chewed

stodge * high-carb, farinaceous fare that sits heavy in the gut and is difficult to digest

street food * viands cooked and sold outdoors for on-the-spot consumption

stuffure * forcemeat; stuffing

suckabobs * a generic term denoting boiling, or suckable, sweets

suckings * any food that may be consumed by the action of sucking

sugar-work * confectionery

superfoods * nutrient-rich foods marketed on the basis of their purportedly superior health-giving properties

suppage * light or fast food; supper’s fare

suppings * food that may be supped or taken by spoon, as soup or broth

surchargure * an excessive quantity of food devoured

sustenance * food as the basic sustainer of life; that which makes one hale and hearty

sweetmeats * sundry candies and confections, collectively considered

swineflesh * pork, vulgarly

syfling * in Old English coin, food eaten with bread; alternatively, salt or seasoning

taureau * beef denominated as a culinary resource; also, broadly, jerked red meat

theobroma * god-food

thickening-stuff * victuals of any description, for any diet

titbits * bites of choice food; tasty treats

toothful * the smallest quantity of anything edible, nothing more than a morsel

tracklements * savoury condiments or sauces, especially jellies, serving as an accompaniment to roast meat

tragemata * fancy sweetmeats, in particular items of confectionery best chewed

trail mix * high-energy snack food for those who enjoy the great outdoors

treif * non-kosher fare

tripes & trillibubs * offal; the edible entrails and internal organs of beast or fowl

tubers * those starchy edible vegetables that grow underground on plant roots, as potatoes, yams, beets, and such

tubesteak * in vitro or otherwise synthetic meat

tucker * as grub, prog, scran, and so forth—food, informally speaking

variety meats * a euphemism for a range of interior or inferior edible animal cuts

vegetive * a vegetable, any vegetable

venison * literally “hunted’ food”; the meat of any big game beast such as boar or deer

vetches * a culinary descriptor once broadly applied to legumes and pulses

viance * food in general

viand * meat in general

viands * eatables, often with a connotation of gastronomic merit

victuallage * food held in stock or supply; catering provisions

victuals * foodstuffs fit for human consumption

victus * health-giving food

viennoiserie * baked goods made from puff pastry, such as croissants and brioche

vitafoods * foods made and marketed with the health-conscious consumer in mind

vittles * demotic victuals

vivers * Scots victuals

voidance * uneaten food or scraps such as bones cleared from plate and table

voip * tasteless food that is nonetheless filling

wafery * light pastry

washmeat * unsubstantial and unsatisfying food

waybread * food, baked or otherwise, to sustain one on a long or arduous journey

welfare * food in happy abundance

werednys * “weirdness”—sauce or spice in the early English lexicon

whitemeat * food prepared from milk; an outmoded synonym for dairy produce

wholefood * additive-free plant food grown with minimal processing or refining

wholemeal * any bread or other baked product made from the entire wheat kernel

wistfyllo * food in abundance in olden times

wistmete * aliment in older, leaner times; literally “existence-food”

wyrtmete * any Anglo-Saxon food consisting of vegetables or herbs

yarrum * milk, in old money

zuuzuus & whamwhams * vending machine confectionery, in US penitentiary slang