FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
BACONIQUE
Excerpted from Montagne, Prosper. 1961. Larousee Gastronomique. The Encyclopedia of Food, Wine & Cookery. Crown Publishers, Inc., New York.
is an adjective used to be applied in France to meals which consisted exclusively of pork, fresh or salt, and prepared in various ways. The name used to describe these meals, which was used in France until the sixteenth century, proves that the word bacon is indeed a word of French origin.
