Eat Your Words. Paul Convery
older popular term for salted pork
galotyri * an ancient, naturally fermented “milk cheese” from mainland Greece
gammelost * a smelly Norwegian “old cheese” made from skimmed cow’s milk
gammon * the lower portion of a bacon flitch, hind leg included; ham more generally
geoduck * neither duck nor terrestrial animal—rather, a large edible saltwater clam
ghee * Indian clarified butter, a core item in the authentic cuisine of the Subcontinent
giblets * edible fowl offal, including the gullet and guts as well as the major organs
gigot * a leg of mutton or lamb for cooking
gizzards * the stomach parts, notably the gastric mill, of a bird used as food
glair * egg white; “gleyres of ayrenn” is the term found in medieval cookery books
goldenrod * a full-bodied honey made from the nectar of the solidago plant genus
Gorgonzola * a blue-veined Italian cheese, one of the oldest of its type in the world
gosling * the flesh of a tender young goose cooked and served as food
goujons * strips of processed fish or chicken
graviera * a common Greek cheese, second in domestic popularity only to feta
gravlax * Scandinavian cured salmon, typically served sliced as an appetizer
griskin * a lean cut or portion of pork loin
grunion * a small fish species found in Californian waters, best grilled like sardines
gubbins * edible fish scraps or offal
gurnard * an edible fish option; until recently, used more often as bait than table fare
haddock * the flesh of the eponymous, commercially-important, northern food fish
haggis * a Scots savoury meat product made from the pluck and purtenance of sheep
haimation * an antique culinary sauce prepared from animal blood
hákarl * Icelandic fermented shark meat; as pungent to taste as it is putrid to smell
halibut * “holy fish,” formerly any flatfish partaken on Christian feast days
halloumi * a traditional firm white Cypriot cheese, useful for frying or grilling
hartshorn * gourmet deer antler shavings
haslet * a meatloaf of cooked hog testicles or entrails, traditionally wrapped in caul
hastelings * the major organs—heart, liver and lungs—of a pig, as used for roasting
Havarti * a porous semisoft Danish table cheese
headcheese * a somewhat euphemistically named jellied meat product
hindsaddle * a wholesale cut of mutton or lamb, including loin, leg, and rump
hogget * the flesh of a juvenile sheep used for food
honeycomb * tripe from the second stomach of a ruminant, such as a cow
honey-rore * honeydew or nectar; a sweet substance secreted by aphids, inter alia, of both medicinal and mythological repute as a wholesome source of nutrition
hough * a widespread dialectal variant of hock, being a knuckle of ham or pork
hypenemy * a “wind-egg,” one in some way addled or rotten
ikary * caviar; unfertilized fish eggs salted and prepared as a luxury food item
inchpin * select deer organ meats or “sweetbreads”
ireness-bag * curdled milk from the stomach of a calf, used in cheesemaking
isinglass * a form of gelatin obtained from fish bladders, used to make fruit jellies
jabugo * the signature ham of Huelva, and best-known variety of jamón ibérico
jambonneau * a deboned chicken leg filled with forcemeat to resemble a mini ham
Jarlsberg * a hard, yellow Norwegian cheese of global market reach and renown
jerky * jerked meat; typically lean beef cut into strips and cured in the hot open air
jibbings * the last strainings of Scottish milk
John Dory * a widely distributed and popular white-fleshed table fish
kabanos * Polish smoked pork sausage
kasseri * a rather rubbery Greek-Turkish cheese, though ideal for melting
katsuobushi * blocks or flakes of Japanese tunny, dried, fermented, and smoked
kebbuck * a Scottish cheese wheel
keema * Indian minced meat
kefalotyri * a salty, white Greek-Cypriot cheese, especially suited for grating
keftedes * Greek-style meatballs
khorovats * Armenian barbecued meat, or shish kebabs; a national dish
kielbasa * Polish ground pork sausage
kippers * smoked herrings
klipfish * a codfish, split, salted, and sun-dried
knackwurst * a highly seasoned, shorter, and plumper version of the frankfurter
köttbullar * Swedish-style meatballs
krautfurter * a frankfurter dressed or drilled with sauerkraut
kumminost * Swedish “cumin cheese”
labneh * a Middle Eastern soft cream cheese made from strained yoghurt
lachsschinken * smoked and rolled double pork loin; a German butchery product
lactoline * an early, though now long vanished, evaporated milk product
ladotyri * a Lesbos cheese preserved in extra-virgin olive oil, made since antiquity
laitance * a culinary term for soft roe, ripe fish sperm or testes served as a delicacy
langoustines * Dublin Bay prawns, prepared and cooked as an item on a menu
lardoon * a sliver of bacon inserted into another meat in the process of larding
lavignon * an edible French mollusc
leghorn * a Mediterranean chicken renowned for its egg production capacity
lights * the lungs of game or livestock animals used as food
Limburger * a surface-ripened Belgian cheese, notorious for its pungent odour
Liptauer * a spread of Hungarian soft cheese seasoned with paprika
littleneck * a young quahog clam, quite edible raw
Livarot * an appellation-controlled ripened soft cheese from Normandy
livermush * a coarse pâté of pig liver and head parts from North Carolina
lomo * Spanish beef tenderloin
longhorn * a Texas beef cattle breed; alternatively, a variety of American cheddar
loukaniko * Greek pork sausage
lox * Jewish smoked salmon
luderick * a herbivorous Australian food fish, also known as the black bream
lutefisk * Nordic dried whitefish softened in lye prior to boiling and serving
mahi-mahi * the flesh of the common dolphinfish; loosely, dolphin meat
mako * the flesh of the shortfin mackerel shark; loosely, shark meat
mananosay * an edible soft-shelled clam
manchego * cheese of La Mancha
manuka