Archive for the ‘Language and food’ Category

Another phenomenally bad idea

March 29, 2017

(Mostly about food, but there’s a mansex interlude, so be warned.)

A couple days ago it was (thanks to Margalit Fox) the hologram-bunny (a hollusion) that comes to life to decorate homes and parties. I’m not quite sure why the idea struck so many people (including Margalit and me) as disturbing, but it was. Now comes an edible counterpart, but this time I think I understand the source of the unease that it arouses.

Reported by Kim Darnell, this is Delighted By (sometimes: delighted by) dessert hummus. On the grocery shelf:


It comes in four flavors: Brownie Batter, Snickerdoodle, Orange Dreamsickle, Vanilla Bean.

Thing is, hummus is a savory food, and these flavors are all sweet (apparently, achingly so).


On the boulevard of broken dreams with Kip Noll

March 26, 2017

(There will be plain-talking discussion of men’s bodies and sexual practices of several kinds, so this is not for kids or the sexually modest.)

The boulevard in question is Sepulveda Boulevard (my morning name for Friday), part of which is a piece of the Pacific Coast Highway, the locus of William Higgins’s 1981 gay porn flick of that name (PCH), starring Kip Noll. Meanwhile, what we know of Noll’s life involves a substantial career in all kinds of sex work, including a lot of work as a dance hall boy, that is, a male stripper for men, and almost surely work as an escort for men, that is, as a male prostitute or stud hustler — two occupations that fit senses of the label gigolo (originally the masculine version of a French term for ‘dance hall girl’, and then ‘prostitute’). Which brings us to “The Boulevard of Broken Dreams”, a song that refers to “gigolos and gigolettes” — male and female prostitutes — strolling on a Parisian boulevard. (This is in France, and in a pop culture fantasy, two places where hustlers and hookers are regularly construed as picturesque rather than socially dysfunctional; a similar example, the movie Gigolette, is to come below.)

These investigations wil eventually take us to picturesque locations in Spain (where the Sepulvedas come from) and also to “the dark, underground world of a New York City gigolo”, as presented in Michael Lucas’s penis-heavy gay porn flick Gigolos (2007). A long distance from the sunny surfer beaches of southern California, but Noll eventually danced his dick off (and probably sold it as well) on the mean streets of New York.


Culinary linguistics

March 13, 2017

In searching for sites on geographical linguistics earlier today, I was directed to a site on culinary linguistics — a whole book, in fact, which looks fascinating (especially as an adjunct to Dan Jurafsky’s 2014 Language of Food):

Culinary Linguistics: The chef’s special, ed. by Cornelia Gerhardt, Maximiliane Frobenius, & Susanne Ley (all at Saarland University), John Benjamins, 2013


The (groan) burgers of Calais

March 13, 2017

Caught during a Prairie Home Companion re-run on the radio yesterday: a joke set-up for the burgers of Calais (referring to hamburgers), punning on Rodin’s The Burghers of Calais (his extraordinary bronze sculpture).


Mixing it up

March 7, 2017

Today’s Rhymes With Orange has Olive Oil and Balsamic Vinegar needing couples therapy, ’cause they just can’t get along — except when they’re together with a salad:



Body works, Part II: Mytilid Matters

March 5, 2017

(Some frank discussion of the female body, with a racy food photo. Use your judgment.)

A photo on Facebook from John Dorrance, with the comment “These things are obscene”:

Well, they’re striking vaginal symbols (vulvar symbols would be more accurate anatomically, but just think of this commonplace use of vagina as metonymic).


More piggery

February 26, 2017

Yesterday on nipples, a further adventure with the sexual snowclonelet X pig — in particular, nipple pig, nippig, titpig, referring to a man who is enthusiastically into papillary stimulation with other men, giving or getting. This has now led me to other, non-sexual, instances of the snowclonelet, as in these occurrences of the food-enthusiast (rather than sex-enthusiast) snowclonelet ice cream pig:




Posole verde with chicken

February 25, 2017

I’m a big fan of posole, the Mexican hominy stew, classically made with pork (though a chicken variant is common); see my 11/24/11 posting about the dish (with a recipe). And I’m a big fan of dishes made with tomatillos, the little green cousins of tomatoes and the main ingredient in salsa verde; see my 12/29/15 posting about them. Yesterday’s bon appétit mailing put them together in Posole Verde With Chicken:

What makes the stew green is not only the tomatillos, but also 2 whole cups of choppsed cilantro; the dish is not for the cilantro-averse. (I myself am a cilantrophile, but many people find, as my man Jacques did, the taste too soapy, and some are sensitive to the herb, or even allergic to it. The cilantro can be replaced by flat parsley — which I’m also a fan of —  though of course the dish will then taste different.).


Morning: La Salade Imaginaire

February 24, 2017

A deeply silly morning name today, a play on the title Le Malade Imaginaire. Which then led me to some ethereal culinary musings.


Morning: spanakopita

February 23, 2017

Spanakopita was the morning name some weeks ago, and then this morning the bon appétit site offered instructions on how to “make spanakopita pie”, with a yummy photo:


The full instructions, which are pretty complex, amount to:

make the spinach filling (using frozen spinach), prepare the phyllo pastry (using frozen phyllo), assemble, bake

The result, seen above, is spanakopita:

(in Greek cooking) a phyllo pastry stuffed with spinach and feta cheese. ORIGIN modern Greek, literally ‘spinach pie.’ (NOAD2)