Academy of Food

I like food and I like words. It stands to reason that I'd like the words used to name food, the sounds that come out of our mouths to express the things that go into them.

Friday, June 14, 2013

Culinary Tourism*; or "To make bisket bread"

›

Reading cookbooks is a lot like traveling: in both you have to balance your desire for the new with your need for the known. If your dest...

Wednesday, June 5, 2013

On Sweet Teeth, Dessert, and the SLCa2 Gene

›

My family frequently makes fun of me for what they see as my complete and utter lack of a sweet tooth. They just don’t understa...

Tuesday, May 28, 2013

Butter Up

›

How can you not love a city that’s got a street named after butter? Sorting through my photo library rec...

Friday, April 12, 2013

My Introduction to Som Tam (or, Green Papaya Salad)

›

--> It’s not often that dinner out is interrupted by a furious woman bursting into the restaurant and screaming in a lang...

4 comments:

Friday, March 15, 2013

“To a worm in horseradish, the whole world is horseradish” (Yiddish Proverb)

›

--> As a child, I had one association with horseradish. Passover. On the seder plate it was called maror —Hebrew for “bitte...

›

Home

View web version

About Me

Ina Lipkowitz: I'm a professor of literature by day and a foodie by night. "An appealing mixture of scholar and foodie": that's what the Wall Street Journal called me in its review of my book Words To Eat By: Five Foods and the Culinary History of the English Language. I love sleuthing out why we eat what we eat and why we call it what we do. Most of all, I love it when all my interests come together: food, words, literature, history, and the stuff of daily life.

View my complete profile