Eatymology

Feel free to groan at the language play.

On NPR’s Weekend Edition Sunday last Sunday (November 29th),  an interview by NPR’s Rachel Martin with parodist Josh Friedland on the occasion of his new book Eatymology: The Dictionary of Modern Gastronomy, about new words having to do with cooking and dining:

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The intro:

MARTIN: Eating fresh, local foods and cooking at home seem to be all the rage nowadays. And thanks to bloggers and other foodie types, there are now new words to describe every food niche or gastronomical preference. Can’t stand little kids running amok in your favorite Korean fusion restaurant – you might have bratophobia. And you could be a gastrosexual if you use your cooking prowess to attract that new special someone. In his new book “Eatymology,” humorist and food writer Josh Friedland has collected many of these new words in a 21st-century food dictionary

Friedland leads with his favorite entry:

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(The original was Swedish.)

Friedland has collected other people’s word play on gastronomic topics, coinages used with at least semi-serious intent. For example:

FRIEDLAND: One I thought was fun was brogurt. So this is yogurt marketed to men – yogurt for dudes.

MARTIN: (Laughter) What’s an example of a brand of yogurt that’s a brogurt?

FRIEDLAND: The one that did it was this company Powerful Yogurt. It’s on store shelves now, and they target – you know, it’s like marketing, like, an energy drink for guys.

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