We’ve got a new series for you, contributed by Barry Foy of The Devil’s Food Dictionary, that "pioneering culinary reference work consisting entirely of lies."
Barry has selected a few definitions — out of his 800 or so mouth-puckeringly tart entries — that we think we will amuse Ethicurean readers. We’ll dole these out regularly over the next few weeks, or you can visit the source for hot-from-the-furnace snacks. Here’s the DFD on some familiar food labels:
free range An approach to the raising of chickens and other fowl by which the birds are allowed to roam freely over a sizable area, naturally augmenting their diet with foraged insects, seeds, etc.
Free Range A label on a chicken package meant to evoke images in shoppers’ minds of fowl roaming freely over a sizable area, naturally augmenting their diet with foraged insects, seeds, etc.locally grown In North America, a term applied to food that is produced no more than two time zones away from the point of sale.
organic food A term describing what our ancestors knew simply as “food.” The organic approach to agriculture shuns chemical fertilizers and pesticides, as well as synthetic pharmaceuticals and artificial additives of all kinds, with the aim of enhancing the ability of water, air, and soil to sustain life. Organic food is what Jesus would eat, if He could afford it.
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