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Today's Seattle Times food section has an article about menu-speak - words on menus that, if you haven't been dining out in the last five years, would sound foreign to you. They are not fancy, ooh-la-la words. The reason is that most of the words are foreign, as they refer to techniques or ingredients from other countries, the global and ethnic flavors that Americans are picking up. They are words like "amuse-bouche," "guanciale," and "Kurobota pork."
At the end of the article, there is a short glossary of some common terms that are showing up on menus these days and explanations. Of course, add this to the pronunciation guide for foods and for chefs' names and you could be next in line to be a judge on Iron Chef.
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