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The Food Lab: Everything You Ever Wanted to Know (Plus More!) About Boiling Water
What a fabulous article. I have come in way after the end of the comments, but just wanted to say how much I enjoyed it. I hope it's okay but I should like to link to it from my own site. Do say if I shouldn't do this without permission, but I am assuming it will be all right.
*Many* thanks for some great reading.
Hilariously Wrong Food on Television
It's hard all this though, because we don't generally talk about going to Roma, or Pah-ree or to Fee-ren-zeh. We say Rome or Paris or Florence. However, I'm with ByrdBrain, that we should try to be correct just because otherwise it makes things so *complicated* - having all these different pronunciations and never being sure which *is* the right thing. I suppose we have all given up on Peking and now talk about Beijing and it's rather odd that we haven't done that with European cities so much. Perhaps they have just been around in their anglicised forms forms for so long it now just sounds affected to change the way we deal with them.
I have thoroughly enjoyed this post and hope it continues!
Quiz: How Much Do You Know About Sushi?
I did the tropical fruit quiz and failed on the question about the American market cost of one of the fruits and one other.Oh well! You said that the passion fruit was so named because 'it' bore some reminders of the passion of Christ, but I think as well that the passion fruit is so called because of the flower. The flower is said to represent the the 12 disciples, the crown of thorns, the three wounds and so on. Here is a link: http://www.fisheaters.com/passionflower.html
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Foodlexi got 80% correct on Quiz: How Much Do You Know About Tropical Fruits?
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About Foodlexi
Website: http://www.whatamieating.com
Location: Cambridge, UK
About: I work on http://www.whatamieating.com, a dictionary of food in, so far, 256 languages. Some are enormous, like Portuguese, Finnish, Italian, while some have a few words, such as Zapotec. At the moment it has a total of 61,457 entries and rising.
Favorite foods: Bread. Cauliflower cheese. A lovely spicy dhal. Alfonso mango, pomelo or raw peas straight from the pod. Crab. Grilled tiger prawns and tsatsiki. Abondance cheese. Pata negra ham with melon.
Last bite on earth: Foie gras grilled and served with a perfectly ripe slice of melon, then a bit of a break to recover followed by vanilla ice cream with chocolate sauce and nuts.

Oh. I've done the artichoke thing. Back in the 1960s we didn't see many artichokes in the UK. I came to the US and was dining with a Lord and Lady who were living in Connecticut. They sat at each end of a monstrous dining table, with individual cruets, elaborate, silver and colossal, so that I was unable to see what they were doing with their food. I was 18 and a long way from home. I still remember the excruciating embarrassement as they comment to each other how delightful the artichokes were, while I chewed aimlessly through a few leaves. I have now, of course, come to love them. And this was not as bad as my dear friend Digby about six months before that trying to munch his way through a corn cob!