In his Boston Globe blog on the 8th, Ben Zimmer tackles the cronut (which I too have posted about) — croissant + doughnut — and food portmanteaus more generally:
Why we love ‘cronuts’: The devilish pull of the food portmanteau
Food portmanteaus … are popping up faster than you can say “tofurkey.” On his website, Barry Popik, an expert on the origins of food terms, has culled a bumper crop of new blends. For instance, Jess Kapadia of the Food Republic blog recently shared her recipe for the sandwich fixing “tomatonaise,” which consists of “super-ripe tomatoes food-processed, or immersion-blended, with mayo.” Meanwhile, Tim Ferriss, author of “The 4-Hour Chef,” introduced Huffington Post readers to the “eggocado,” a baked egg inside an avocado.
Further examples, old and new, follow.
Foodmanteaus come up on this blog every so often. Here’s a sampling, in reverse chronological order, going back a year and a half:
5/25/13 cockolate (chocolate penises) (link)
5/24/13 cockie ‘cock cookie’ (link)
5/21/13 despairagus (link)
5/16/13 Manwich (and other –wich food names), Beefaroni, Rice-A-Roni (and other –aroni food names) (link)
5/6/13 Tacolicious (link)
3/7/13 jalapiñot noir (link)
12/1/12 teasan (link)
10/4/12 craisins (link)
June 20, 2014 at 4:50 am |
[…] euphonious, unlike cronut or Flatizza), or both. (Links to foodmanteau postings, up to mid-2013, here.) Not everyone has found the Quesarito tasty, […]
July 15, 2014 at 12:48 pm |
[…] Hybrid dishes are fashionable. The wonut follows the cronut, a croissant-donut combination that was invented in New York last year and is now being fried and munched in Taiwan, South Korea, Brazil, Britain — and even France, where you’d think diners would be fussier. [On cronuts on this blog, see here and here.] […]