wendalyn at NYC.RR.COM
Tue Jan 21 17:38:40 UTC 2003
Possibly the omission is due to the fact that they call it "rocket" in England.
At 07:02 PM 1/20/03 -0500, you wrote:
> OED doesn't have "arugula"? Add it right now!
> Merriam-Webster has 1967.
> The library closes in seven minutes; last one.
> 24 May 1960, NEW YORK TIMES, pg. 33:
>_Food News: A Green by Any Name_
>_Pungent Ingredient Is_
>_Cause of Confusion_
>_for City Shopper_
>By CRAIG CLAIBORNE
>_is the Secret of_
>(...) Ask Italian greengrocers for arugula, rucola or ruccoli; ask other
>markets for rouquette, rocket salad or, simply, rocket.
> The phrase "secret ingredient" is a slightly ludicrous thing since it
> conjures up images of Mephistophelian brews. Most Italian chefs know,
> however, that arugula or rocket--call it what you will--is the secret
> ingredient of many of their salads-about-town.
> Arugula, or rocket salad as it were, is almost in the same league with
> spinach concerning the sand that clings to its leaves. When purchased
> the green should be washed thoroughly in several changes of water, then
> dried gingerly.
> New York does not have a corner on the vegetable's availability in the
> United States. Rocket salad is tremendously popular in the Creole
> country of Louisiana. Here is an adaptation of a recipe that is
> frequently served in the home of Mrs. Edward McIlhenny, a superb young
> hostess of Avery Island, La. It is for a canape that is almost
> insidiously beguiling to the palate.
> ROCKET CANAPES
>(OED has got to add "arugula"! I'll bet they serve it in Tukwila!--ed.)
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