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Concept
Culinary name
Summary
Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language.
Examples include veal (calf), calamari (squid), and sweetbreads (pancreas or thymus gland). Culinary names are especially common for fish and seafood, where multiple species are marketed under a single familiar name.
Foods may come to have distinct culinary names for a variety of reasons:
Euphemism: the idea of eating some foods may disgust or offend some eaters regardless of their actual taste
Testicles: Rocky Mountain oysters, Prairie oysters, lamb fries, or animelles
Fish milt: soft roe or white roe to disguise that is actually sperm not eggs
Thymus gland and pancreas gland: sweetbreads
Kangaroo meat: "Australus" has been proposed as a euphemism
Attractiveness: the traditional name may be considered dull, undistinctive, or unattractive
Kiwifruit: a rename of the Chinese gooseberry which has now become its standard name
Mahi-mahi: the dolphinfish is often referred to with this name to avoid confusion with dolphin (the marine mammal) meat
The Patagonian toothfish is marketed as the Chilean sea bass
The African cichlid found in many aquaria is presented as tilapia
The spinal marrow of veal and beef is called amourettes
The meat of Asian carps has been marketed in the United States as silverfin or copi to avoid the social stigma and promote it as a commercial food
Poetic / fancifulness: Many dishes have fanciful or jocular names.
Official source
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