Food and its categories.
I’m slowly working my way through the books on food and coooking at my Staunton Court condo — off-loading tens of thousands of books is a long and difficult process, on-going for about a year and a half now — and today’s box of things to sort through contained the Gourmet magazine five-year indexes for 1961-1965 and 1966-1970. The magazines themselves went away years ago, so the indexes are no longer really useful, but they have some interesting features. Notably, they have entries for the food category DIP/SPREAD, which I invented the label dipspread for and Gourmet gets at under the coordinate header Dips and Spreads — conveying that not only are dips and spreads objectively similar, but that a great many foodstuffs can function as either one or the other.
