libert_1997_ethnomythic1

8/3/2019 Libert_1997_Ethnomythic1

1/21

AI-;\N R. I-lBF]RTUniversity of Newcastle, Australia

ETHNONYMIC AND TOPONYMIC WORDSIN THE NAMES OF OMELETTESAmong names of omelettes occurring in cookbooks and elsewhere one will find (if onelooks hard enough) a large number which contain an adjective or noun referring to aregion, country, city, or other geographicai entity, or to an ethnic group'. Herc I shallpresent some of the group of omelette names of this type which I have collected so far,and briefly discuss possible reasons for names and the extent to which such names areconsistent across different cookbcloks.Much of this paper consists of an appendix listing omelettc names which I havefound, starting with names involving a term referring to a nationality, ethnic group,country, or region containing several countries. I first give names involving simply theterm, and then list variations of the name not involving ingredients, then omclettenames with the term which includes namcs of ingredients, in alphabetical order of thefirst ingredient in the name. Thus within the group of omelettes containing thc adjectiveChinese is listed Chine.se omelette, then Chinese almond omelette, Chinese crab omelene,and so on. We next sec frittatas with such terms in them, and then their representationin the names of omelette fillings, followed by omelette names with other types oftoponym. The classification here was sometimes not straightforward, for example I wasnot sure where to place the recipe for the omelette Martiniqtte, given that martinique isnot a sovereign state. No political statements were intended by this classification. Onemay be surprised to see the omelette d la lyonnaise not in the list of omelettes with termsreferring to cities, but in that referring to names of regions. I have done this because theLarottsse Gastronomiqud seems to talk of tire cuisinc of the region Lvonnais rather thanof the city Lyons. There is a question mark before omelette it la dwelles becausc the

Larousse Gastronomiqre says (p. 396) that "the dcrivation of the word [i.e. dwellesl isdisputed: some claim that duxelles was created at lJzel, a small town in the C6tcs-rJu-Nord, while others attribute it to La Varenne, "chef of the Marquis d'uxelles".A good number of nationalities and countries are represented here, including somewhich may be unexpected: French and Spanish omelettes are fairly well known, but onemay not have suspected the existence of Danish and Turkish omelettes. Note that not allof the source cookbooks I used were ethnic cookbooks: it woulcl not be that surprising ifthe recipe for a Danish omelette came from a book on Scandinavian cuisine, but thiswas not the case. Within this group some terms are more popular than othcrs, thus thcreare more than a half dozen omelette names with the term ltalian in them, but only one

255


2/21

Irish omelette. Fron these lists ancl the others bclow shoulcl be cxciudctl namcs whichclnli' include a term because they contain an ingrciiicnt namc with the tcrm in question.For exampie I havc fbund a rccipe tor an lraq walnttt omelette,but onc might gucss thatIraq is modifying wulnut, and not omerette, i.e. thc structure is as in (la) and not (ib),and so is not of intercst for us.(1) a. [(Iraq walnut) omelctte]b. [Iraq (walnur omelerte)]I believc that this is the casc here but I am not entircly sure, given the commcnt inthe recipe that "all thc mystery of the East is emboclied in this omclette', (Chamberlain1955:169), and I have left it in the appenctix, but in parentheses. I am similarlvsomewhat unsurc abclut the Greek cheese ornelette, and one or two othcrs.It may in fact be that in some way lraq is intencled to give its sense or, pcrhapsmore precisely, a connclticlnal mcaning, to the whole omelcttc name whilc still referring

to a particular kind of walnut, which woulcl indicate that the brackcting of the sort in ( l)is not an adequate method of capturing the meaning of thcse names; I doubt that this isthe casc here, but it could be so in other names ancl compounci words, clf various sorts.This is not a complcte list of omelette names containing ethnic and gcggraphicalterms; such a list would be almost impossible to make. Indeecl, it is not even a cclmpletelisting of such omelette names in the references given. Aside from using traclitionalprintcd sources' I also searched for recipes on the Intemet. All the souces cite6 are inEnglish, aithough a couple were translations of a book in another language, andsometimes a source gives names in both English ancl another language, or just inanother language.If we krok at the structure of these names, the simple ones (i.e. those withoutingredients or other modifiers in the name) often have the form: X-..omelette,', where Xis usually an adjective. Sometimes a proper noun is found, e.g. New Zealand omelerre; rsuspect that some such cases can be accounted for by the lack or rare use of assgciatedadjectives: New Zealandese is not founcl in the oxford English Dictionary or theMacquarie Dictionary,for example. When there is a commoniy uJed associated adjective,a namc with the proper noun would often sound peculiar, and is rare: there are manynames containing the adjectives French and, spanish, but no France omelette or spainomelette' The adjectives Butgundian ancl savoyard exist, but are lcss common, hence onefinds a Bw'gundy kidney omelette rather than a Burgundinn kidney omelette.such remarksapply to more than just the namcs of omelettes of course.Many of the omelette names arc in French, and fbllow French synta-x, with the ethnicor geographical tcrm following the noun omelette. This presumably is due to the prestige ofFriince in mattcrs of cuisine. (one will also sec that most of the regions an6 areas whichgive thcir namcs to omclettes are insidc Francc). Evcn among the names in French, therc isvariation: sometimes the form of the namc i.s,,omelette-adjcctive", and sometime s,6melered /a adjective or noun". It is possible for the words to bc Frcnch, but for thc structure of the

256


3/21

name to fcrllow Engiish syntax, e.g. tyctnnaise r,tmelette. There arc also some terms whichonly appear in English, e.g. there is no omeleue chinoise r:r omelerre ri l,ltalie,in spite of thcgood number of omelettes in which Chinese ancl Italian appgar.some names using French have errors in capitaliiation or acccnt marks. e.g. thcomelette Americaine' where an acute accent is missing ancl the adjective is capitalized.The source, Patten (1971) does use acute accents, so its omission herc is not due to itsunavailability to the printer. Such errors may wcll be due to a lack of lamiliarity withFrench' on capitalization in general, it is sometimes difficult to determinc whether aletter was meant to be capitalizecl or not; for example, in some bcloks every letter in thename of the recipe is capitalised, or ail or most of the worcls (or the first word) may becapitalizcd as a result of bcing a sort of heading. when I believe this may havchappened, I have changed the capital letters to small letters, to reflect how the namemight be written within in a sentence.sometimes it is unciear whether some worcls are part of thc name of an omelette,or part of supplementary infbrmation following the namc. For example with respect tothe frittata di zucchini (rtarian flat zucchini omeietl, are the words in parentheses part ofthe name? I have used my juclgement in such cases; here I consicrered (Itarian flatucchini omelet) to be part of the name, since it was printed in the same size as thepreceding words, and started on the same line. Howwer, such judgements courd bewrong' or' one might say, sometimes there is not a clear line between thc name of a dishand supplementary information.If an ingredient is named, it usualry follows the ethnic or geographical name whenthe latter is before the word omerette, e.g. Basque sausage i^rirrrr..Ihis rule is notexceptionless, e'g' there are a lemon Getmin omelette and i sweetbread spanish omelette.one wonders about the cause of this, especially in the former case, since the source,Chamberlain (1955), has.many other recipes with the more usua-l order; it may simplyhave been an error' This source has several hundred recipes for omelettes and isinconsistent or errs in. a couple of praces: note the two spelling of Filtppini, not tomention the fact that there is one recipe with Phittipine before omelette,aside from thetwo recipes wil'h Filippini after it - was this clone consciously, or was it inconsistent. andthe result of presenting such a large number of recipes? chamberlain also once usespolonake and once d la polonaise.Several names refer to the prurar omerettes, whrle some names use a term ofnationality in the form X-Styte, e.g. the cisp bacon omeret, Ameican sryle. Ail of thenames of omelette fillings, which are all from the same source, h-ave names of this form.It should be mentioned.that the lralian-style filling of a plain o."r"ri" is different fromthe same style filling of a souffrd omeretie, in fact they do not have any ingredients incommon' as one might expect, since the latter is for a dessert omelette while the formeris not.I have inc.luded names of frittatas given the fact that they seem to be an Italian typeof omelette; for example Fitzgibbon (r976:164) definesfrittata as .,a flat ltalian omelette

251


4/21

that is not foldecl over like a lirench one". However, if a frittata is an Itaiian omelette.thcn it se cms redunclant to inclutJe the acljective ltalian in thc namc of a frittata, but thishappcns. We may take egg tu young to be the Chinese equivalcnt of the omclette, and Ihuue s".n no recipe for "Chinese egg fu young", or ftlr that matter, any other term ofnaticrnality prccc


5/21

cooked in Spain, which there is called a "tortilla". [...] It is crooked in an entirclydifferent way from the French ornelet. [...] It always contains somc onion....". Wasoncloes lrave a recipe for atrtmalo or "spunish" omelet, as a variation of a French omelet,but note that Spanish is in quotation marks, perhaps indicating that this is not a trueSpanish omelet. At this point we could talk about a prescriptive vs. descriptive notion offbod names. Wc may assume that there can be two levels of usage of terms such asSpanish, a "proper" usage, as prescribcd by some authority, and as discusse


6/21

Portuguese clmelette involves "a very thick tomato sauce", and it does not incjicatc amanner of cooking which is different from that of other omcleues. Here then is asituation where two apparently authoritative sources clisagree. Another source which Itake to have a similar status, Pellaprar (1g7g), also has an o,nrletre i la portugaise wtthtomatoes and withorrt a special way of preparation being mentionecr. Comte (rg11),which I perceive to bc a less authoritotiu, ,,ru..", has tomatoes in its recipe fbr aPortuguese omelette, ancl in this source tomatoes are also a part of another egg dishwith the same term, namely portuguese fied eggs, as weil u, ro tt " dtsh portugttesesardines' I would therefore guess that in popular use what causes a dish to be calledPonuguese is basically the presence of tomatoes, and not any manncr of preparation.on the issue of consistency of ingredients, consider use of the term ltalian in a"popular" cookbook, Pappas (1976).The ltarian rice omerette has, aside from eggs andrice, gruydre cheese, salami, and green onions an


7/21

tbr this name is diffcrent. I doubt whether there are any folk ideas about Muck cuisine, andI doubt whether there is in fact a Muck cuisine or "Muchese" way of preparing food, giventhat the population of the islancl at the time of publishing of the /sle of Muck Cookery Bookwas 16. The use of the term Muck here is hard to characterize precisely, such usage mayoccur in local cookboks generally, not as an identification of ingredients or style of cuisileor cooking, but in some way to identify the recipe with the locality' Oddly enough, this isthe only use of the term Muck in a recipe in this, there is no *Muck soup or *Muck cake firthe 26 pages of recipes. This cookbook does have one other omelette recipe, for a fillingomelette,which may be filling, perhaps since it uses potatoes. The Muck omelette may notbe so filling, and it may not have been felt to be sufficient to call the recipe just omelette, soit was given the name Muck omelette. This is just speculation, and I imagine it is not correctin this particular instance, but it is not implausible that such a process could take placesometimes.

Perhaps some types of food more commonly are named with such geographicalterms than others, and omelettes are among these types of foods; more local cookbookswould have to bc consulted on this matter. As far as I know after more than three yearsof living in the Australian city Newcastle, there is no particular Newcastle cuisine, but Iwould not be surprised to see in a Newcastle cookbook, put out perhaps by somecharitable organization, a recipe for a *Newcastle omelette in it, again getting its namenot because of any ingredients of folk ideas about the city, but through the vague sort ofassociation I have mentioned. One may clistinguish between recipes in sources whichcome from the locality in question, like the Muck omelette, and those which do not; thelatter could reflect folk icleas. as could the former, I suppose, but only the former wouldget their names in the way the Mttck omelette did-As I have notccl, I have not presented a definitive list of ethnomyms and toponymsin the names of omelettes, but I hope to have given an idea of the range of and variationin the use of these terms, and of the different reasons behind their occurrence.

APPENDIX(all references are to the page on which a recipc begins; I have referred to sources by

the author's name only, or with an acronym)le-ryqr -Lele-ul4glo- q41i!-sll'!-1, reg1sll,L(@I1!4!41ng,5evqral countries)' countriqs' ethniegtSqp_!, ald lationalils! rnlmglCllq Uarnqsjomelette I I'algdrienne (Chamberlain:97; Senn:199)omelette Americaine (500:a1)omelette am6ricaine (Senn:199)American ovster clmelctte (Froud and Lo:199)crisp bacon ome let, Amcrican style (Feinman:75)

261


8/21

Aussie omelette (Lummis:5 i)sweet omelette, Azarbaijan-style (Shaida:236)Basque omelette (Shirley:64)Basque sausage omelettc (Chamberlain:88)la piperade du pays basque (Basque pepper omelet) (Janericco:128)Belgian souff16 omelet (Turgeon:Eggs:10; "also known as the puffy omelet" (ibid.);recipes for three variations of it are given, none of which has the word Belgian in it)basic belgian souff16 omelet (Turgeon:Desserts:161)Belgian souff16 omelet in meringue (Turgeon:Desserts:161)Brazilian omelet (Janericco:120; Turgeon:Eggs:35)Brazilian omelette (cold) (Chamberlain:113)Chinese omelet (Kordel:214; Yum Yum)Chinese omelette (Chan: 1 18; Cordner: 15; 500:a2)Chinese omelette (1) (eggs foo yung) (Chamberlain:85)Chinese omelette (2) (eggs foo yung (Chamberlain:85)egg foo yung or Chinese omelet (TWE:12)Chinese sulprise omelet (Escoffier:674)Chinese almond omelette (Chamberlain:113)Chinese crab omelette (Rogers)Chinese lobster omelette (Chamberlain:36; Froud and Lo;199)Chinese pork omelet (Wason:609)Chinese shrimp omelette (eggs foo yung) (Chamberlain:47)Chinese shrimp and vegetable omelette (Chamberlain:46)small Chinese omelets (tofu) (FoodNet)Chinese vegetable omelet (EIC:302)creole omelet (Davis:215; Yum Yum)omelette souffl6e en surprise creole (Senn:232)okra omelette ir la cr6ole (NLG:354)omelette ropa vieja (Cuban "old clothes" omelet) (Janericco:128)Danish omelette (Chamberlain:43)Dutch souffld omelets (Newman:46)eastern style omelette (CSEAC:55)Egyptian omelet (EIC:213)Egyptian omelette with aubergine (Grigson:181)omelette d I'anglaise (Senn:199)fluffy or English savourv omelette (Cameron et al.:O)262


9/21

English asparagus omelette (Chamberlain:98)Finnish omelet (Turgeon:Eggs:1 1)omelette flamande (Chamberlain:106)French omelet (ACB:I22; variations:herb omelet, chopped spinach and sour cream

omelet, Spanish omelet, vegetable omelet, rum omelet; NWEC:141; TWE:10)French omelette (Shirley:73; Solomon:392)omelette franEaise (Senn:200)basic French omelet (Feinman:71; Kordel:27 l: Turgeon:Eggs:4)classic French omelet (Wason:604;with variations with names in French, but without the

word French)French picnic omelette (Norwak:1 15)savoury French omelette (Cameron et al.:80)stuffed French omelet (Wason:604;with variations including tomato or "Spanish"

omelet)French dessert omelette (Shirley:92)French apple omelette (Shirley:92)French omelette with chives (Hemphill:46; omelet in index)French omelet aux fines herbes (Corn:49)mushroom omelet, French style (feinman:78)French potato and garlic omelet (Smith:107; made with basic omelet)German omelette (Chamberlain:22)sweet German omelettes (Chamberlain:145)German omelette with bacon (Chamberlain:71)German bacon and potato omelet (Pappas:7O)German omelette with herbs (Chamberlain:107)lemon German omelette (Chamberlain:146)German omelette with mushrooms (Chamberlain: 1 1 7)German omelette with spinach (Chamberlain:127)Greek omelette (ShirleY:74)omelette ?r la grecque (LG:740)Greek cheese omelet (Metaxas:145)omelette indienne (Senn:200)omelette Indienne (500:42)omelette d I'indienne (Chamberlain:124)Hungarian omelette (LG:556)omelette hongroise (Senn:200)Hungarian mushroom omelet (NWEC: ia0)

263


10/21

Indochinese pork and shrimp omelette (Chamberlaine:86)Indonesian omelettc (CSEAC:71 ; Shirley:77)Indonesian pork and shrimp omelette (Chamberlain:86)tofu omelet Indoncsian style (Corn:65)(Iraq walnut omclette (Chamberlain:169))Irish omelette (Paten:66)surprise omelet d l'islandaise (Escoffier:675)Italian omelette (Norwak:81, Shirley:65)omelette italit:nne (Senn:200)omelette Italienne (500:42)Italian oven omelettc (Chamberlain:12f3)chicken and mushroom omelettcs (Italian) (GHL:108)Italian clam omelette (Chamberlain:3 1)Italian omelette with greens (Chamberlain:108)Italian pizza omelette (Norwak: 1 19)Italian prosciutto omelette (Chamberlain:79)Italian rice omelet (Pappas:69)Italian ricotta omelette (Chamberlain:160)Italian squid omelette (Norwak:109)Italian tuna omelette (Chamberlain:48)frittata di zucchini (Italian flat zucchini omelet) (Janericco:126)Japanese omelet (Katz:19)filled omelette i la japonaise (LG:580)thin Japanese omelette (Bacon:88)soft Japancse chive omelet (Corn:66)Japanese rolled omelet with eel (Corn:66)Japanese lobstcr omelete (Chamberlain:39)little Korean omclets (Feinman:17)Lebanese omelette (on sale in the student union building of the

University, Canberra)Manchu crab omelette (Chamberlain:33)omelette Martinique (Pellaprat:743)Mexican omelet (Yum Yum)Mexican omeiette (Charnberlain:112, Katzenr)omclette mexicaine (Pcllaprat:295; enn:200)Mcxican omelet with chicken (Yum Yum)

264

Australian National


11/21

New Zealand omelet (Newman:32)Norwegian omelet (Escoffier: 67 4 ; P appas:l2l)omelette norv6gienne (LG:730)omelette norvegienne (Senn:232 (among other names for this)omelette i la norv6gienDe or omelette surprise (Chamberlain:149)omelette souff16 norvdgienne ou en surprise (Norwegian surprise omelette or bakedAlaska) (Pellaprat:745)oriental omelets (Feinman:79)Persian omelette (Katzen)'?Persian herb omelet (Corn:68)(Persian walnut omelette (Norwak: 113))Philippine fish omelette or tortilla (Chamberlain:33)lobster omeiette Filippini (Chamberlain:36)sausage omelette Fillipini (Chamberlain:87)omelette polonaise (Chamberlain:81)mousseline omelette d la polonaise (Chamberlain:158)Portuguese omelette (Comte:31; LG:830)omelette portugaise (Senn:201)omelette ir la portugaise (Pellaprat:296)Russian omelette (Norwalk:108)omelette russe (Senn:201)Russian batter omelette (Chamberlain:157)Russian caviar omelette (Chamberlain:30)Rusian whitebait omelette (Chamberlain:50)smoked salmon omelette, Russian style (Froud and Lo:199)Scandinavian oven omelette (GHL:110)omlet po Serbsku (Fitzgibbou304)Siamese stuffed omelette (Chamberlain:86)South American omelet (Janericco: 127)Spanish omelet (Davis:216 (variation of quick egg omelet); Dull:79;Feinman:77;Fulton:33; TWE: 12; Yudkin and Chappell: 161 ; Yum Yum)Spanish omelette (CWW:40; Dom6neck:24; Fleck:109 (a variation of rhe flutfyomelette); Katzen:; LG:423; Lynch 106; Norwak: 1 16; Patten:67; Sligo: 1995;Solomon:88 and 391 (different recipes); Plummer:32; Wood:163 (a kind of flat omelerte)omelette espagnole (Senn:200)

265


12/21

Spanish omelettc (pip6rade) (McConnell and McConnell:152)Spanish omelctte - 1 (GHL:1 10)Spanish omelette - 2 (GHL:110)Spanish omelette (1) (Charnberlain:i 10)Spanish omclette (2) (Chamberlain:1 11)Spanish omelctte (3) (Chamberlain:111)Spanish omelette (4) (Chamberlain:111 )baked Spanish omelette (Brown:56)basic flat Spanish omelet (Turgeon:Eggs:13)Jack Barnard's Spanish omelet (Ichef)rolled Spanish omelet (Turgeon:Eggs:14)Spanish potato omelct (Corn:S0 ("in fact, a frittata")Spanish potato omelette (Balmford et al.:303; MFC:32; Stanton:104)sweetbread Spanish omeict (Feiman:72)tofu Spanish omelet (Holthaus: 129)Sri Lankan omelettc (IChef, originally from,4 Taste of Si Lanka by ISwiss omelette (Dodgshun: 181; NLG:355)omeiette suissc (Senn:201)Turkish omelette (Chamberlain:57)omelette turque (Senn:201)Welsh omelette (500:42)terms referring to countries in frittata names:Italian frittata (Chamberlain:23)Italian country fritata (Chamberlain:112; Norwak:114)Italian frittata with herbs (Chamberlain:i07)Mexican frittata (Pappas:72)Spanish frittata (Comte:31)terms refcring to countries in names of omelette fillings:Belgian-style (filling of a plain omelet; Fulton 7984:27)English-style (filling of a plain omelet; Fulton t984:26)French-style filling (of a souffl6 omelet; Fulton 1984:29)Italian-style (filling of a plain omelet; Fulton 1984:27)Italian-style (filling of a souffl6 omelet; Fulton 1984:29)Swiss-style (filling of a plain omelet; Fulton 1984:26)Swiss-stvle filling (of a soufll6 omelet; Fulton 1984:29)

266

Jayasekera)


13/21


14/21

tomato omelette provenEale (Chamberlain:129)omelette i la romaine (LG:896)Savoy omelctte (Cordner:1 6)omelette savoyard (folded omelet with potatoes and cheese) (Jancricco:120)omelette i la savoyarde (flat Savoy omelet) (Janericco:128)cold Savoy omelette (Chamberlain:122)Savoy potato omelette (2) (Chamberlain:123)Western omelet (Corn:63)western omelette (Wason:608; Yum Yum)a good guy's wcstern omelette (Wood and Gilchrist:49)waist-watching western omelets (Yum Yum)cheesc western (Wason:608)Yucatan omelet with grecn chiles and pincapple (Corn:56)terms referring to American states in omelette names:Alaska omelette (IChef, originally from On the Wild Side -- Alasku Ctannetl SalmonRecipes, Alaska Seafood Marketing Institute)Albaret, L. et al. (1988) Larousse Gast,onornique.paul Hamiyn, Loncton. (LG))Californian omelette (Howeils:288)california omelet with sun-driecl tomatoes, goat cheese, and fresh basil (corn:52)Hawaiian omelets (Newman:32)Kansas omelet (IChef)terms referring to islands in omelette names:Bornholm herring omeiet (Fulton:30)Mackinac Island Omelet (Yum Yum)Muck omelette (MCB:7)lggqq1gfellrlClg _cilrs qrlSlvl1;j! or1glglIqomelette ir l'arlesienne (omelet with eggplant and tomatoes) (Janericco: 120)omelette bruxelloise (Chamberlain:100; Senn:200)omelet d la bruxelloise (Escoffier:172)Canton omelet (TWE:13)Cantonese omelct (NWEC: 1a0)omelettc Clamart (Chamberlain: 1 20)omelet ) la Clamart (Escoffier:i73)Dcnver omelet (Corn:64)omelette dieppoise (Chamberlain:35)

268

names:


15/21

Dijon omelettc (Chamberlain: 1 47)Dijon surprise omelt:tte (Norwak:91)omciettc a la dijonnaise (Fitzgibbon: 3041' LG:7 41)Florentine omelette (Norwak:83)stuffed Florentine omelete (Chambcrlain:125)(omelette ti kt florentine is givcn as the Frcnch name of spinach omelette by Wood:163)Livorno omelette (Chamberlain:33)Madrid omelet (Kordel :274)omelettc milannaise (Senn:200)omelette Nanc6nne Isic] (Chamberlain:89)omclette ir la nanceienne (Fitzgibbon:304)omelette Nantua (Chamberlain:45 and 54 -- two different recipcs; Senn:201)omelet d la Nantua (Escoffier:175)omelette a la Nantua (LG:716)Neapolitan omelette (Chamberlain:164; MFC:32)surprisc omelet ir la napolitaine otherwise bombe V6suve (Escoffier:675)omelette d la nigoise (LG:122)eggplant omelette niEoise (Chamberlain:104)tomato omelette niEoise (Chamberlain:130)omelette nimoise (Chamberlain:29)omelette parisienne (Senn:201)omelette ir la parisienne (LG:766)sausage omelette Parisienne (Chamberlain:87)Rouen omelette (Chamberlain:60)omelette rouennaise (Senn:201)omelette ) la rouennaise (LG:901)sweet omelette, Shiraz-style (Shaida:236)Viennese chicken and vegetable omelette (Chamberlain:58)Viennese game omelette (Chamberlain:62)Viennese sausage omelette (Chamberlain:89)? omelette d Ia duxelles (LG:397)terms referring to cities in frittata names:Genoese frittata (Chamberlain: 108)frittat genoese (Fitzgibbon: 164)

269


16/21

Easl Sacramento frittata rustica (Com:86)ethq lqponymrc 19ry15 iq clmgjellc n4mc5SoI'Io omclct (lLosso and Lukins)'omelettc en surprise visuvienne (Senn:232)

NOTES1. I thank all those who Ient me cookbooks or brought or sent me recipes, including Megnistu Arnberber, AlisrinFcrguson, Berenicc Mathisen. David Mclcan, Jeannc Mulcler, Dranne Page. and Judy Whittct. A venion of thispapcr was originally presented at the 1996 conference of the Canadian Society for the SLudv of Names in St.Catharines. Ontario.2. Personal communication. J. Mulder, via M. Amberber_3. I regret that I cb not have fuli bibliographical information on this work.

REFERENCES(and acronyms and abbrcviations used in table and appendix)

P_ri:ijqiL SourceqAlbarct. L. et al. (1988) l.arousse C;astronomique. paul Hamlyn. London (l_G).anonvmous (1969) Poultry arul Game: Egg and Cheese (Good Housekeeping Library of Cooking). Sphere BooksLondon (tiHI-).anonymous (recipes and text by B. Wcston) (1972) Cookingwith lleight lVat


17/21

Foorinet pages. World Wide Wecl (IroodNcl)[]'roucl, N. anrl i'. I-o (1971) Intenntionsl Fish Dislrcs. Purnell Book Serviscs. Lontlon.Irultor. M. (1969) 'l-he Margaret lrulton Cookbook Paul Ilamlyn, I-oncion (MFC)Iiulron. M. ('recipes by Ciwyneth Loveday") (lt)El) lvlutgtuet l''ulton's Btxtk oJ Cookirg nirh l:gg.s. C)ctopus l3ooks.

I-on(i0n.cirigscrn, J. (contriburing ed.) (1981) The lVorld Atlas of lirorL Colportcttr Press. Sydney.Janericco. '1. (1993) |'he Book of Great hreakfasts antl Brunches. Va n Nostrand Reinhold. New York.Ilempirill. R. (1977) Cookingwith Herhs and Spices. Angus & llobertson Publishers. London-llolthaus. F. (1982) Iofu Cookery. Kodansha International. Tokyo'Howells. M. (1974) "salads & Sniicks". In Tynte, A. and M. Ilowells (1974) Cookitg for Flut'ttur lrr Crrloar. Spring

Books. London. PP. 257 -317.Katz, (;. W. (1978) lapanese Cooking Patl Hamlyn, Sydne y.Katzen, M- (')The L'nchanted Broccoli Foresl. Ten Speed Press, BerkeleyKorilel. L. (1c)66) cook Right -- Live Longer. Manor Books Inc., no place of publication.Lummis. H. ("Lummo") (1993) Rabbit on a Shovel. Prinravera Press' SydneyLynch, ts. (1988) The BB(- Diet. BBC Books, l.ondon.Tlre Macquuie Entycloperlic Dictionary (1990) The Maccluarie Library. Macquarie University. SydneyMcConnell. c. ancl M. McConncll (1987) The Meditetreanean Diat.'lhe llodley llcacl, London.Metaxas, D. (1974) Classic Greek Cooking Nitty Gritty Productions, Concord, C'\'Montagn6. P. (edited by J. Dunbar) (1977) New Larous\e Gastronomique tlamlyn (NLG)'The New york Herald Trubune f{ome Institute (compilers) (lt)52) America's Cook Rook. flharlcs Scribner's Sons.

New York (.\CB).Newman. R.. ed. (1983) The Coktur Book oJ Cripes, Souftlts & Omelettes. Mandarin Publishers. Hong Kong.Norwalk, M. (1987) The Book of Cripes & Onelettes. Coldn Press' Sydney'Tlrc Compacr Edition of the oxford English Dictionttry (1971) Oxford University Press.Pappas, L. S. (1976) Egg Cooftery. 101 Productions' San Francisco'paiten, V. (1971) 500 Recipes for Suppers antl Snac,t.r (revisecl edition). Hamlyn, Ncw York (50{)).Patten, M. (1985) We 'tl Eat Agarn. I lamlyn Publishing. 'I'wichenham. Middlesex.pellaprat. H.-p. (19'19) Morlem f'rench Culinary Art (revised edition, edited by l. Frrller). Virttre & Companv. LondonPetit Larousse illusrri (1980) Librarie Larousse, ParisPlummer, J. (compiler) (1,992) Vegetables for All Seaxtns. collins Angus & Robertson, Pymble, NSW.Rogers, S. (1996) "Crack'em up". Iie Srrn Heral: Tempo, April 7, p 8'Roiso, J. and S. Lukins with M. Mclaughlin (') The Silver Pslate Cookbook Workman Publishing, New York-Senn, C. H. (Igi2) The Menu Book ("compeletely revised" by R. L. Gower, G. l. Dodd and P. H. Blaaser). Ward

1,ock, l-ondon.Shaida, M- (1991) The Legendary Cuisine ofPersm. Penguin Books, [-ondon'Shirley, J. A. (1979) lltonderful ll/ays to Prepare Eggs. Ayers & James, SydneySligo, J. (1995) "A Delicate Brunch".Now, March 26' 1995'Smith, J. (lr)87) The Frugal Gounnet. tsallantine Books' New York'Solomon, c. (1990) Channaine Solomon's Complete vegctaian cookbook. Angus & Pymble . NSW.Stanton, R. (1991) GutBuster Recipes. Allen & Unwin. St Leonartls' NSW'Turgeon, c. (ed.) (1975) The Creative Cooking Course. Weathervane llooks. New York.Wason, B. (1970)The EverythingCookbook. Galahad Books' Ncw York'Woocl, I{. F. (1912) An Approach to Professional Cookery. 'I'he English Universities Press, I-ondon.Wood, J. and J. S. Gilchrist (1973) The Carnpu-s Survival Cookbook''yudkin, J. and G. M. Chappel (1961) The Slimrner's Cook Book Penguin Books, Harmondsworth, Middle scx.lqleryret SourcqslFoodNet- Internet WWW pages, at URI- (version ctrrrcnt on Ltrnc 1l'lqq8) (FoodNcl)Ichef Recipe Archive. Internet WWW pages. at URLchttp://www.ichef.comiicheirecipcslindex.htnll>. (vcrsion

currenl on June I 1. 1998) (IC--heflyumyum.com. Internet www pages. at uRL (version currcnt on Junc ll. 1998)(YumYum).

271


18/21

TEPIAHWIJAlan Libert: -Eflrrruwpmoi xut Ttmowpno( Tapaxrqpnpoi


19/21

O I{ O MATAREVUE ONOMASTIQUEErqor,o sfiroxlpovrxq exbooq r4gEAAHNIKH> ONOMATOAOTIKH> ETAIPEIA>

Xuyygou 129 &" Bao. Ai.nl.cr I,1I7 45 A0t1vc

AOIEPQMAornv Itrlcws Ko),}.exa 0.9.r. Enonr4 M.E.fev. fgoppo,t6cr tqE Etor.peiaE pag (1985-2001)

I6AOHNA

2000-2001


20/21

Oh{OMATAREVUE ONOMASTIQUEErrlolc Efirorlpovlxrl dxOoorl rrlgEAAHNIKH> ONOMATOAOTIKH> ETAIPEIA:Xuyypou 129 & Boo. Aial,a 7,II7 45 A0r1va

AOIEPQMAorlv Ovoparol.oyo, r. levLxrl fpapprctdorq g E),)"qvrr.11 g Ovoprcro),oyrxr1 g EroLp eicgfIANNA KOAAEKA, 6Q, fa),)"rxriE Orl.otroyiog

r6A@HI{A1999 I 2002


21/21

Copyright, El.l,qv. Ovoporol,. Eraqetcr1 {/"(*-"tl., l' ),zkttsi*t.'^r^4 Yh t\c'l(*& G

libert_1997_ethnomythic1

Documents