In his Boston Globe blog on the 8th, Ben Zimmer tackles the cronut (which I too have posted about) — croissant + doughnut — and food portmanteaus more generally:
Why we love ‘cronuts’: The devilish pull of the food portmanteau
Food portmanteaus … are popping up faster than you can say “tofurkey.” On his website, Barry Popik, an expert on the origins of food terms, has culled a bumper crop of new blends. For instance, Jess Kapadia of the Food Republic blog recently shared her recipe for the sandwich fixing “tomatonaise,” which consists of “super-ripe tomatoes food-processed, or immersion-blended, with mayo.” Meanwhile, Tim Ferriss, author of “The 4-Hour Chef,” introduced Huffington Post readers to the “eggocado,” a baked egg inside an avocado.
Further examples, old and new, follow.
Foodmanteaus come up on this blog every so often. Here’s a sampling, in reverse chronological order, going back a year and a half:
5/25/13 cockolate (chocolate penises) (link)
5/24/13 cockie ‘cock cookie’ (link)
5/21/13 despairagus (link)
5/16/13 Manwich (and other –wich food names), Beefaroni, Rice-A-Roni (and other –aroni food names) (link)
5/6/13 Tacolicious (link)
3/7/13 jalapiñot noir (link)
12/1/12 teasan (link)
10/4/12 craisins (link)
