Barry Popik's research on food terminology

[Barry A. Popik]

Thanks, Jerry, but we've been through this before. Nothing has changed. I
have defend myself every year for posting food scholarship here for free.
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FOOD MISC.
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CREAM GRAVY:
_http://www.barrypopik.com/index.php/texas/entry/cream_gravy/_
(http://www.barrypopik.com/index.php/texas/entry/cream_gravy/)
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"Cream gravy" is in DARE (Horrors! Go tell 'em to eliminate it, Ron!), but
the datings are way off. OED doesn't have an entry, but could consider it.
(73,700 Google hits.) "Cream gravy" is an essential part of Texas cuisine.  It
should be a Wikipedia page, if anyone is interested in starting one. Also to  be
considered is "Pan Gravy" (64,400 Google hits), but I guess I can't post that
 "minutia" here.
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"FINE AS CREAM GRAVY"
_http://www.barrypopik.com/index.php/texas/entry/fine_as_cream_gravy/_
(http://www.barrypopik.com/index.php/texas/entry/fine_as_cream_gravy/)
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Supposedly a Texas phrase, but I couldn't find it until the 1990s. Does
anyone think it comes from the more general "good gravy" and "good as gravy," as
I do?
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TOSTADA
_http://www.barrypopik.com/index.php/texas/entry/tostada_tostado/_
(http://www.barrypopik.com/index.php/texas/entry/tostada_tostado/)
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It's difficult here to determine when "tostada" ("toasted") became an  actual
dish; "tostada grande" is similar to "Mexican pizza." OED's entry needs a
lot of work--the first citation should be much before 1945, and there  should be
two entries here (one for "fried tortilla chip," and another for OED's
current "a deep-fried cornmeal pancake topped with a seasoned mixture of  beans,
mincemeat, and vegetables"). I've done a lot of nice "tostada" work for  OED,
but no one asks me.




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