Culinary name
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Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in
agriculture Agriculture or farming is the practice of cultivating plants and livestock. Agriculture was the key development in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people to ...
or in scientific
nomenclature Nomenclature (, ) is a system of names or terms, or the rules for forming these terms in a particular field of arts or sciences. The principles of naming vary from the relatively informal naming conventions, conventions of everyday speech to the i ...
. The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language. Examples include
veal Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, v ...
(
calf Calf most often refers to: * Calf (animal), the young of domestic cattle. * Calf (leg), in humans (and other primates), the back portion of the lower leg Calf or calves may also refer to: Biology and animal byproducts * Veal, meat from calves * ...
),
calamari Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.''Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the Me ...
(
squid True squid are molluscs with an elongated soft body, large eyes, eight arms, and two tentacles in the superorder Decapodiformes, though many other molluscs within the broader Neocoleoidea are also called squid despite not strictly fitting t ...
), and
sweetbread Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or gut sweetbread), typically from calf (french: ris de veau, es, hígado) or lamb (). Sweetbreads have a ri ...
s (
pancreas The pancreas is an organ of the digestive system and endocrine system of vertebrates. In humans, it is located in the abdomen behind the stomach and functions as a gland. The pancreas is a mixed or heterocrine gland, i.e. it has both an end ...
or
thymus gland The thymus is a specialized primary lymphoid organ of the immune system. Within the thymus, thymus cell lymphocytes or ''T cells'' mature. T cells are critical to the adaptive immune system, where the body adapts to specific foreign invaders. ...
). Culinary names are especially common for fish and seafood, where multiple species are marketed under a single familiar name.


Examples

Foods may come to have distinct culinary names for a variety of reasons: *
Euphemism A euphemism () is an innocuous word or expression used in place of one that is deemed offensive or suggests something unpleasant. Some euphemisms are intended to amuse, while others use bland, inoffensive terms for concepts that the user wishes ...
: the idea of eating some foods may disgust or offend some eaters regardless of their actual taste **
Testicle A testicle or testis (plural testes) is the male reproductive gland or gonad in all bilaterians, including humans. It is homologous to the female ovary. The functions of the testes are to produce both sperm and androgens, primarily testostero ...
s:
Rocky Mountain oysters Rocky Mountain oysters or mountain oysters, or meat balls, also known as prairie oysters in Canada (french: animelles), is a dish made of bull testicles. The organs are often deep-fried after being skinned, coated in flour, pepper and salt, and ...
, Prairie oysters, lamb fries, or
animelles The testicles of calves, lambs, roosters, turkeys, and other animals are eaten in many parts of the world, often under euphemistic culinary names. Testicles are a by-product of the castration of young animals raised for meat, so they were pro ...
** Fish
milt Milt is the seminal fluid of fish, mollusks, and certain other water-dwelling animals which reproduce by spraying this fluid, which contains the sperm, onto roe (fish eggs). It can also refer to the sperm sacs or testes that contain the semen. ...
: soft roe or white roe to disguise that is actually sperm not eggs ** Thymus gland and pancreas gland: sweetbreads **
Kangaroo meat Kangaroo meat is produced in Australia from wild kangaroos and is exported to over 60 overseas markets. Kangaroo meat is sourced from abundant species of kangaroos that are harvested in the wild. Kangaroo harvesting only occurs in approved har ...
: "Australus" has been proposed as a euphemism * Attractiveness: the traditional name may be considered dull, undistinctive, or unattractive **
Kiwifruit Kiwifruit (often shortened to kiwi in North American, British and continental European English) or Chinese gooseberry is the edible berry of several species of woody vine A vine (Latin ''vīnea'' "grapevine", "vineyard", from ''vīnum'' ...
: a rename of the
Chinese gooseberry Kiwifruit (often shortened to kiwi in North American, British and continental European English) or Chinese gooseberry is the edible berry of several species of woody vines in the genus '' Actinidia''. The most common cultivar group of kiwif ...
, which references its hairy brown skin, and has now become its standard name **
Mahi-mahi The mahi-mahi () or common dolphinfish (''Coryphaena hippurus'') is a surface-dwelling ray-finned fish found in off-shore temperate, tropical, and subtropical waters worldwide. Also widely called dorado (not to be confused with ''Salminus brasil ...
: the
dolphinfish ''Coryphaena'' is a genus of marine ray-finned fishes known as the dolphinfishes, and is currently the only known genus in the family Coryphaenidae. The generic name is from Greek κορυφή (''koryphē'', "crown, top") and -αινα (-''aina'' ...
is often referred to with this name to avoid confusion with
dolphin A dolphin is an aquatic mammal within the infraorder Cetacea. Dolphin species belong to the families Delphinidae (the oceanic dolphins), Platanistidae (the Indian river dolphins), Iniidae (the New World river dolphins), Pontoporiidae (the ...
(the
marine mammal Marine mammals are aquatic mammals that rely on the ocean and other marine ecosystems for their existence. They include animals such as seals, whales, manatees, sea otters and polar bears. They are an informal group, unified only by their reli ...
) meat ** The
Patagonian toothfish The Patagonian toothfish (''Dissostichus eleginoides'') is a species of notothen found in cold waters () between depths of in the southern Atlantic, Pacific, and Indian Oceans and Southern Ocean on seamounts and continental shelves around most ...
is marketed as the Chilean sea bass ** The
African cichlid Cichlids are fish from the family Cichlidae in the order Cichliformes. Cichlids were traditionally classed in a suborder, the Labroidei, along with the wrasses ( Labridae), in the order Perciformes, but molecular studies have contradicted thi ...
found in many aquaria is presented as
Tilapia Tilapia ( ) is the common name for nearly a hundred species of cichlid fish from the coelotilapine, coptodonine, heterotilapine, oreochromine, pelmatolapiine, and tilapiine tribes (formerly all were "Tilapiini"), with the economically most ...
** The spinal marrow of veal and
beef Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity ...
is called ''amourettes''Andre Simon, ''A concise encyclopedia of gastronomy'', ''s.v.'' ** The meat of Asian carps has been marketed in the
United States The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territorie ...
as ''silverfin'' or ''copi'' to avoid the
social stigma Social stigma is the disapproval of, or discrimination against, an individual or group based on perceived characteristics that serve to distinguish them from other members of a society. Social stigmas are commonly related to culture, gender, rac ...
and promote it as a commercial food * Poetic / fancifulness: Many dishes have fanciful or jocular names. ** Drumstick, a
chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...
's
calf Calf most often refers to: * Calf (animal), the young of domestic cattle. * Calf (leg), in humans (and other primates), the back portion of the lower leg Calf or calves may also refer to: Biology and animal byproducts * Veal, meat from calves * ...
**
Angels on horseback Angels on horseback is a hot hors d'œuvre or savoury made of oysters wrapped with bacon. The dish, when served atop breads, can also be a canapé. The dish is typically prepared by rolling shucked oysters in bacon and baking them in an oven. ...
, oysters wrapped in bacon **
Pigs in a blanket Pigs in a blanket is a small hot dog or other sausage wrapped in pastry commonly served as an appetizer in the United States. The similarity in name with that of the UK dish pigs in blankets, which is a sausage wrapped in bacon, sometimes cau ...
, various dishes of sausage in dough **
Floating island A floating island is a mass of floating aquatic plants, mud, and peat ranging in thickness from several centimeters to a few meters. Floating islands are a common natural phenomenon that are found in many parts of the world. They exist less co ...
, egg whites on custard sauce ** Ladyfinger, a type of sponge cake ** Ladyfinger, okra **
İmam bayıldı İmam bayıldı (literally: "the imam fainted") is a dish in Ottoman cuisine consisting of whole eggplant stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is a ( olive oil-based) dish and is found in most of the forme ...
'the Imam fainted', eggplant and onion * Grouping of a variety of sources under a single name **
Tuna A tuna is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae (mackerel) family. The Thunnini comprise 15 species across five genera, the sizes of which vary greatly, ranging from the bullet tuna (max length: ...
,
sardine "Sardine" and "pilchard" are common names for various species of small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century, a folk etymology says it comes from the Ital ...
and
mackerel Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. ...
are all
common name In biology, a common name of a taxon or organism (also known as a vernacular name, English name, colloquial name, country name, popular name, or farmer's name) is a name that is based on the normal language of everyday life; and is often contrast ...
s that include a variety of several different (and sometime unrelated) species of
food fish Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingest ...
* Evocation of more prestigious, rarer, and more expensive foods for which they are a substitute **
Lumpsucker The Cyclopteridae are a family of marine fishes, commonly known as lumpsuckers or lumpfish, in the order Scorpaeniformes. They are found in the cold waters of the Arctic, North Atlantic, and North Pacific oceans. The greatest number of species ar ...
(or lumpfish)
roe Roe ( ) or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses, of fish and certain marine animals such as shrimp, scallop, sea urchins and squid. As a seafood, roe is used both as a cooked in ...
is named lumpfish
caviar Caviar (also known as caviare; from fa, خاویار, khâvyâr, egg-bearing) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the ter ...
** Cassia bark is called
cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...
**
Langostino ''Langostino'' is a Spanish word with different meanings in different areas. In the United States, it is commonly used in the restaurant trade to refer to the meat of the squat lobster, which is neither a true lobster nor a prawn. Squat lobsters ...
is sometimes called
lobster Lobsters are a family (biology), family (Nephropidae, Synonym (taxonomy), synonym Homaridae) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs ...
or "langostino lobster" ** In North America, many
flounder Flounders are a group of flatfish species. They are demersal fish, found at the bottom of oceans around the world; some species will also enter estuaries. Taxonomy The name "flounder" is used for several only distantly related species, thou ...
species are called soles, ''e.g.''
Microstomus pacificus The Pacific Dover sole (''Microstomus pacificus''), also called the slime sole or slippery sole, is a Pacific flatfish of the flounder family which ranges from Baja California to the Bering Sea. It takes its name from a resemblance to the com ...
is named "Dover sole" * Evocation of a specific culinary tradition ** Shrimp in Italian-American contexts is often called scampi ** Florentine refers to dishes that include spinach ** Squid is often called by its Italian name, calamari, on menus * Different terminology stemming from
diglossia In linguistics, diglossia () is a situation in which two dialects or languages are used (in fairly strict compartmentalization) by a single language community. In addition to the community's everyday or vernacular language variety (labeled " ...
** The words beef, veal,
pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; ...
,
mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...
,
venison Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, in ...
and
poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, a ...
are derived from the words used by the French-speaking lords in post-
Conquest Conquest is the act of military subjugation of an enemy by force of arms. Military history provides many examples of conquest: the Roman conquest of Britain, the Mauryan conquest of Afghanistan and of vast areas of the Indian subcontinent, t ...
England * Other ** In French,
chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelat ...
s are called ''châtaignes'' on the tree, but ''marrons'' in the kitchen ** Laver is a culinary name for certain edible algae ** ''Truita de patata'' (lit. 'potato trout') in
Catalan cuisine Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarques'' and which i ...
, a potato omelette: "if you don't ''catch'' a trout, you've got to have something more humble for dinner -- something to pretend ''is'' a trout". ** '' Cappon magro'' (lit. 'fast-day capon'), a seafood salad


Ethnic dysphemism

Humorous exaltation often takes the form of a
dysphemism A dysphemism is an expression with connotations that are derogatory either about the subject matter or to the audience. Dysphemisms contrast with neutral or euphemistic expressions. Dysphemism may be motivated by fear, distaste, hatred, contempt, ...
disparaging particular groups or places.
Eric Partridge Eric Honeywood Partridge (6 February 1894 – 1 June 1979) was a New Zealand–British lexicographer of the English language, particularly of its slang. His writing career was interrupted only by his service in the Army Education Corps and ...
, ''Words, Words, Words!'', 1939, republished as in 2015, p. 8
It has been observed that "Celtic dishes seem to receive more than their share of humorous names in English cookbooks". Many of these are now considered offensive. See List of foods named after places for foods named after their actual place of origin. * '' Welsh rabbit'', melted cheese on toast. "Welsh" was probably used as a pejorative dysphemism, meaning "anything substandard or vulgar", and suggesting that "only people as poor and stupid as the Welsh would eat cheese and call it rabbit", or that "the closest thing to rabbit the Welsh could afford was melted cheese on toast". Or it may simply allude to the "frugal diet of the upland Welsh". * ''Welsh caviar,''
laverbread Laverbread (; cy, bara lafwr or '; ga, sleabhac) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great ...
, made of seaweed; * ''Essex lion'', veal;E.B. Tylor, "The Philology of Slang", ''
Macmillan's Magazine ''Macmillan's Magazine'' was a monthly British magazine from 1859 to 1907 published by Alexander Macmillan (publisher), Alexander Macmillan. The magazine was a literary magazine, literary periodical that published fiction and non-fiction works fr ...
'', 29:174:502-513 (April 1874), p. 505
* ''Norfolk capon'',
kipper A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Ki ...
; * ''Irish apricot, apple, grape, lemon, plum, etc.'', potato; * ''
Scotch woodcock Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. Scotch woodcock was ...
'', scrambled eggs and anchovies on toast; * ''Dutch goose'', a stuffed pig's stomach in
Pennsylvania Dutch cuisine Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the la ...
; * ''French goose'', a kind of sausage stew; * ''English monkey,'' melted cheese with breadcrumbs soaked in milk, served on toast or crackers; * ''Albany beef'', Hudson River
sturgeon Sturgeon is the common name for the 27 species of fish belonging to the family Acipenseridae. The earliest sturgeon fossils date to the Late Cretaceous The Late Cretaceous (100.5–66 Ma) is the younger of two epochs into which the Cretace ...
used as a substitute for beef., s.v. 'Albany beef'


See also

*
Trade name A trade name, trading name, or business name, is a pseudonym used by companies that do not operate under their registered company name. The term for this type of alternative name is a "fictitious" business name. Registering the fictitious name w ...
*
Brand A brand is a name, term, design, symbol or any other feature that distinguishes one seller's good or service from those of other sellers. Brands are used in business, marketing, and advertising for recognition and, importantly, to create an ...


Notes

{{reflist


Bibliography

* "Culinary terminology" in ''
Oxford Companion to Food ''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and th ...
'', 1st edition, ''s.v.'' * Andre Simon, ''A concise encyclopedia of gastronomy'' mentions 16 different 'culinary names' ''passim'' Names Food and drink terminology Culinary arts Culinary terminology