When William the Conqueror of France defeated the English at the Battle of Hastings in 1066, French became the official language of the English court and higher classes.
For nearly 200 years, English was relegated to second-class status, surviving among servants, workers and field hands.
Even though English eventually became dominant again, this social division was, and still is, reflected in several ways, including food.
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English hog farmers called their animals swine or hogs, but the aristocrats who ate the meat called the same animal by its French name porc (pork). Sheep was served as mutton (French, mouton), cow became beef (modern French boeuf), and calf meat was veal (modern French veau).
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Curiously enough, in later times when English beefsteak became a worldwide delicacy, the French — and Spanish — borrowed the term, pronouncing it as best they could, bifteck and bistec, respectively.
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Not only were animals given different names when served to French-speaking aristocrats and royalty, but also the culinary processes by which English cow, calf, hog and sheep were prepared for table became a part of English: boil (French bouillir), fry (French frire), roast (French rôtir, in Old French rostir). The Old English seethe ceased to be a culinary term and became a metaphor for rage.
Harold Raley is a linguist, professor and writer who lives in Friendswood.
