Research Article| May 01 2012 The Girl with the Cupcake Tattoo mark morton mark morton mark morton is the author of Cupboard Love: A Dictionary of Culinary Curiosities (Insomniac Press, 2004) and The Lover's Tongue: A Merry Romp through the Language of Love and Sex (Insomniac Press, 2003). He teaches at the University of Waterloo, Canada, where he specializes in Early Modern Literature and Learning and Teaching through Technology. More information about his books is available at www.wordhistories.com. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2012) 12 (2): 7–8. https://doi.org/10.1525/GFC.2012.12.2.7 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; The Girl with the Cupcake Tattoo. Gastronomica 1 May 2012; 12 (2): 7–8. doi: https://doi.org/10.1525/GFC.2012.12.2.7 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2012 The Regents of the University of California. All Rights Reserved.2012 Article PDF first page preview Close Modal You do not currently have access to this content.

Research Article| November 01 2012 Flesh and Blood mark morton mark morton mark morton is the author of Cupboard Love: A Dictionary of Culinary Curiosities (Insomniac Press, 2004) and The Lover's Tongue: A Merry Romp through the Language of Love and Sex (Insomniac Press, 2003). He teaches at the University of Waterloo, Canada, where he specializes in Early Modern Literature and Learning and Teaching through Technology. More information about his books is available at www.wordhistories.com. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2012) 12 (4): 6–7. https://doi.org/10.1525/GFC.2012.12.4.6 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; Flesh and Blood. Gastronomica 1 November 2012; 12 (4): 6–7. doi: https://doi.org/10.1525/GFC.2012.12.4.6 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu nav search search input Search input auto suggest search filter All ContentGastronomica Search This content is only available via PDF. © 2012 The Regents of the University of California. All Rights Reserved.2012 Article PDF first page preview Close Modal You do not currently have access to this content.

Research Article| August 01 2012 Eating by Numbers mark morton mark morton mark morton is the author of Cupboard Love: A Dictionary of Culinary Curiosities (Insomniac Press, 2004) and The Lover's Tongue: A Merry Romp through the Language of Love and Sex (Insomniac Press, 2003). He teaches at the University of Waterloo, Canada, where he specializes in Early Modern Literature and Learning and Teaching through Technology. More information about his books is available at www.wordhistories.com. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2012) 12 (3): 6–7. https://doi.org/10.1525/GFC.2012.12.3.6 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; Eating by Numbers. Gastronomica 1 August 2012; 12 (3): 6–7. doi: https://doi.org/10.1525/GFC.2012.12.3.6 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2012 The Regents of the University of California. All Rights Reserved.2012 Article PDF first page preview Close Modal You do not currently have access to this content.

Research Article| February 01 2012 Making Space mark morton mark morton mark morton is the author of Cupboard Love: A Dictionary of Culinary Curiosities (Insomniac Press, 2004) and The Lover's Tongue: A Merry Romp through the Language of Love and Sex (Insomniac Press, 2003). He teaches at the University of Waterloo, Canada, where he specializes in Early Modern Literature and Learning and Teaching through Technology. More information about his books is available at www.wordhistories.com Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2012) 12 (1): 7–8. https://doi.org/10.1525/GFC.2012.12.1.7 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; Making Space. Gastronomica 1 February 2012; 12 (1): 7–8. doi: https://doi.org/10.1525/GFC.2012.12.1.7 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2012 The Regents of the University of California. All Rights Reserved.2012 Article PDF first page preview Close Modal You do not currently have access to this content.

Research Article| May 01 2011 “Incarcerated in a Large Cheese” mark morton mark morton Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2011) 11 (2): 5–6. https://doi.org/10.1525/gfc.2011.11.2.5 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; “Incarcerated in a Large Cheese”. Gastronomica 1 May 2011; 11 (2): 5–6. doi: https://doi.org/10.1525/gfc.2011.11.2.5 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu nav search search input Search input auto suggest search filter All ContentGastronomica Search This content is only available via PDF. © 2011 The Regents of the University of California. All Rights Reserved.2011 Article PDF first page preview Close Modal You do not currently have access to this content.

Research Article| February 01 2011 A Pumpkin in a Tablespoon mark morton mark morton Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2011) 11 (1): 7–8. https://doi.org/10.1525/gfc.2011.11.1.7 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; A Pumpkin in a Tablespoon. Gastronomica 1 February 2011; 11 (1): 7–8. doi: https://doi.org/10.1525/gfc.2011.11.1.7 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2011 The Regents of the University of California. All Rights Reserved.2011 Article PDF first page preview Close Modal You do not currently have access to this content.

gastronomica: the journal of food and culture, vol.11, no.3, pp.6–7, issn 1529-3262. © 2011 by the regents of the university of california. all rights reserved. please direct all requests for permission to photocopy or reproduce article content through the university of california press’s rights and permissions web site, http://www.ucpressjournals.com/reprintinfo.asp. doi: 10.1525/gfc.2011.11.3.6. in the early fifteenth century? There are three answers to this conundrum . First, there weren’t many things in dreary Medieval England that actually needed to be described as orange . Pumpkins, for example, weren’t introduced from North America until the sixteenth century . On the other hand, carrots—which are indigenous to England—were yellow rather than orange: they didn’t acquire their current color until seventeenth-century Dutch horticulturalists got their hands on them (moreover, in Medieval England they were called “dauk” or “tank” rather than “carrots”) . Second, other color words such as red and scarlet had broader semantic ranges that encompassed what we would now call orange . “Red,” for instance, was sometimes used to describe the color of the noonday sun (Chaucer employs the phrase “the lightness of the redde sunne” in his translation of Boethius’s Consolation of Philosophy); likewise, “scarlet” was sometimes used to describe the color of flames . Third, the words “tawny” and “brusk” were used to denote orange when that color appeared in heraldic coats of arms . (Interestingly, though, in a 1562 dialogue called The Accedens of Armory, this color is noted to be rare—in fact, one man skeptically asks the other, “Is not this colour of your own devising?” to which the other replies, no, it was invented in Turkey) . Both “tawny” and “brusk” were gradually supplanted by “orange” after the fruit was introduced to England, an event which also allowed the word red to narrow the range of colors that it denoted . That impetus to narrow the meanings of color words has persisted into our own age, and—as with the color orange—fruits, vegetables, nuts, and other foods have often been mined to coin new names for ever more precise shades and tints . For example, of the 120 colors currently manufactured by Crayola crayons, 27 of them are named after foods, including “peach,” “plum,” “mango,” “chestnut,” and (less expectedly) “asparagus,” “eggplant,” and “neon carrot .” Martha Stewart’s line of paints comprises 660 different colors, 86 (or 13 percent) of which are drawn from the kitchen or grocery story, such as “cantaloupe,” “cashew,” Hue and Eye

Research Article| February 01 2010 ““Gastrobamica”” mark morton mark morton mark morton is the author of Cupboard Love: A Dictionary of Culinary Curiosities (Insomniac Press, 2004) and The Lover's Tongue: A Merry Romp through the Language of Love and Sex (Insomniac Press, 2003). He teaches at the University of Waterloo, Canada, where he specializes in early modern literature and learning and teaching through technology. More information about his books is available at www.wordhistories.com. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2010) 10 (1): 12–13. https://doi.org/10.1525/gfc.2010.10.1.12 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; ““Gastrobamica””. Gastronomica 1 February 2010; 10 (1): 12–13. doi: https://doi.org/10.1525/gfc.2010.10.1.12 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. ©© 2010 The Regents of the University of California. All Rights Reserved.2010 Article PDF first page preview Close Modal You do not currently have access to this content.

Research Article| August 01 2010 Strange Fruit mark morton mark morton Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2010) 10 (3): 8–9. https://doi.org/10.1525/gfc.2010.10.3.8 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; Strange Fruit. Gastronomica 1 August 2010; 10 (3): 8–9. doi: https://doi.org/10.1525/gfc.2010.10.3.8 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. ©© 2010 The Regents of the University of California. All Rights Reserved.2010 Article PDF first page preview Close Modal You do not currently have access to this content.

Research Article| November 01 2010 Mr. Bean Meets Dr. Pepper mark morton mark morton Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2010) 10 (4): 6–8. https://doi.org/10.1525/gfc.2010.10.4.6 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; Mr. Bean Meets Dr. Pepper. Gastronomica 1 November 2010; 10 (4): 6–8. doi: https://doi.org/10.1525/gfc.2010.10.4.6 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. ©© 2010 The Regents of the University of California. All Rights Reserved.2010 Article PDF first page preview Close Modal You do not currently have access to this content.

Research Article| May 01 2010 Times Tables mark morton mark morton mark morton is the author of Cupboard Love: A Dictionary of Culinary Curiosities (Insomniac Press, 2004) and The Lover's Tongue: A Merry Romp through the Language of Love and Sex (Insomniac Press, 2003). He teaches at the University of Waterloo, Canada, where he specializes in early modern literature and learning and teaching through technology. More information about his books is available at www.wordhistories.com. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2010) 10 (2): 6–8. https://doi.org/10.1525/gfc.2010.10.2.6 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; Times Tables. Gastronomica 1 May 2010; 10 (2): 6–8. doi: https://doi.org/10.1525/gfc.2010.10.2.6 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. ©© 2010 The Regents of the University of California. All Rights Reserved.2010 Article PDF first page preview Close Modal You do not currently have access to this content.

Research Article| February 01 2009 Joie de Mort mark morton mark morton mark morton is the author of Cupboard Love: A Dictionary of Culinary Curiosities (Insomniac Press, 2004) and The Lover's Tongue: A Merry Romp through the Language of Love and Sex (Insomniac Press, 2003). He teaches at the University of Waterloo, Canada, where he specializes in early modern literature and learning and teaching through technology. More information about his books is available at www.wordhistories.com. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2009) 9 (1): 9–11. https://doi.org/10.1525/gfc.2009.9.1.9 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; Joie de Mort. Gastronomica 1 February 2009; 9 (1): 9–11. doi: https://doi.org/10.1525/gfc.2009.9.1.9 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. ©© 2009 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED.2009 Article PDF first page preview Close Modal You do not currently have access to this content.

Research Article| August 01 2009 White Noise mark morton mark morton mark morton is the author of Cupboard Love: A Dictionary of Culinary Curiosities (Insomniac Press, 2004) and The Lover's Tongue: A Merry Romp through the Language of Love and Sex (Insomniac Press, 2003). He teaches at the University of Waterloo, Canada, where he specializes in early modern literature and learning and teaching through technology. More information about his books is available at www.wordhistories.com. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2009) 9 (3): 6–7. https://doi.org/10.1525/gfc.2009.9.3.6 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation mark morton; White Noise. Gastronomica 1 August 2009; 9 (3): 6–7. doi: https://doi.org/10.1525/gfc.2009.9.3.6 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. ©© 2009 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED.2009 Article PDF first page preview Close Modal You do not currently have access to this content.