If you go into a restaurant and ask for a menu (French words that came in during the nineteenth century — the invasion of terms describing and contextualising food has never stopped) you will certainly also encounter words that came in during the Middle Ages. ( We will of course sit at a table, on a chair, eating from a plate with a fork — all from French or widened into a modern meaning by French influence.) “Fry” (from frire), “vinegar” (from vyn egre), “herb” (from herbe), “olive” (olive), “mustard” (from moustarde) and, key to it all, “appetite” (from apetit).
