Belcher Gastronomique

A cheerily unalphabetical dictionary of food terms


An attempt, as desultory as it is ambitious, to organise researches into food, nutrition and the chemicals that adulterate the foods we eat, into a form of a dictionary. Written by a man whose eccentricities rival those of Dr Johnson, the compiler of the first comprehensive English dictionary, this attempt will doubtless be an abortive tribute, but a tribute nonetheless, both to Johnson himself and to the book I would almost be tempted to rise two hours sooner than I wished to rise to read, the wonderful Larrouse Gastronomique.



  1. This is great! I will now be thinking of ideas for you to include in the future. My dad worked for DuPont for 40+ years, and brought us Teflon-coated frying pans, plastic bottles and other great products that have added unexpected hazardous chemicals to our food.

    I remember as a kid in Montreal that we used to get a squishy bad of white goo with a pool of orange-red dye in a packet at the bottom of the bag. We’d squirt the packet into the bag and mash it all around, making it into yellow colored margarine. The Quebec government had banned the sale of products that looked like butter, so this was their way around it. Of course we know now that margarine, with its transfat, is terrible for you. But it sure was fun to mash that hazardous waste.

    Comment by paulinescookbook | February 16, 2010 | Reply

    • Hazardous waste is always fun to mash and eat, it’s got to be said. I’d be a huge fan if it didn’t send me doolally tap. There’s a great Cavin & Hobbes where Calvin’s parents are trying to feed him something. He turns his nose up at it until they tell him it is toxic waste.

      Comment by clatterbach | February 16, 2010 | Reply

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