Mawson, C.O.S., ed. (1870–1938). Roget’s International Thesaurus. 1922.

Class II. Words Relating to Space
Section IV. Motion
4. Motion with Reference to Direction

298. [Eating.] Food.

   NOUN:EATING &c. v.; deglutition, gulp, epulation [rare], mastication, manducation [rare], rumination; gastronomy, gastrology, pantophagy, hippophagy, carnivorism, carnivorousness, herbivority [rare], vegetarianism, ichthyophagy; gluttony [See Gluttony].
  carnivore; herbivore, vegetarian.
  MOUTH, jaws, gob [slang], mandible, mazard, chaps, chops.
  DRINKING &c. v.; potation, draft or draught, libation; compotation, symposium; carousal (amusement) [See Amusement]; drunkenness [See Drunkenness].
  FOOD, pabulum; aliment, nourishment, nutriment; sustenance, sustentation; nurture, subsistence, provender, corn, feed, fodder, provision, ration, keep, commons, board; commissariat (provisions) [See Provision]; prey, forage, pasture, pasturage; fare, cheer; diet, dietary; regimen; belly timber [facetious, dial.], staff of life; bread, – and cheese; liquid diet, spoon victuals.
  EATABLES, comestibles, victuals, edibles, ingesta; grub [slang], prog, [slang], meat; bread, breadstuffs; cereals, viands, cates [obs.], delicacy, dainty, creature comforts, creature, contents of the larder, fleshpots; festal board; ambrosia; good cheer, good living.
  [BREADSTUFFS AND DESSERTS] biscuit, cracker [chiefly U. S.], bun, cooky or cookie [U. S.], doughnut, cruller, hard-tack, pilot bread, sea biscuit, pilot biscuit, ship biscuit, hoecake [U. S.], ashcake, corncake, corndodgers [U. S.], corndabs [U. S.], shortbread, scone, rusk, matzo [Jewish], chupatty [India], damper [Australia], flapjack [U. S. or dial.], waffle, pancake, griddlecake, pastry, pâtisserie [F.], pie, pâté [F.], pasty, patty, turnover, vol-au-vent [F.], apple dumpling, apple slump, apple dowdy [U. S.], pandowdy [U. S.], mince pie, pudding, supawn [U. S.], apple pie, blueberry pie, custard pie, lemon pie, pumpkin pie, squash pie, charlotte russe, plum pudding, tart, compote, apple fritters, beignets de pommes [F.], banana fritters, macaroon, meringue, marchpane or marzipan, massepain [F.], whipped cream, crème fouettée [F.], cake, gâteau [F.], stewed prunes, pruneaux [F.], stewed apples, compote de pommes [F.], blancmange, cornstarch [U. S.], jam, confiture [F.], Bar-le-Duc, red currant jelly, gelée de groseilles [F.], ice cream, crème glacée [F.], college ice, sundae [U. S.]; vanilla -, strawberry -, chocolate -, coffee -, Neapolitan -, country club-ice cream; banana royal, water ice, sherbet [U. S.]; sweets [See Sweetness]; see FRUIT.
  [CEREALS] hominy [U. S.], oatmeal, mush, hasty pudding, porridge, gruel, crowdie or crowdy [Scot. & dial. Eng.], atole [Mex. Sp.], samp [U. S.], hulled corn, frumenty.
  [SOUPS] potage [F.], pottage, broth, bouillon [F.], gravy soup, consommé [F.], thick soup, purée [F.], bisque, mulligatawny, turtle soup, mock-turtle soup, oyster stew, oyster chowder, clam chowder, fish chowder, julienne [F.], potage à la julienne [F.], vermicelli soup, potage au vermicelle [F.], chowder, spoon-meat, trepang, ox-tail soup, gumbo, okra soup, stock, bouillabaisse [F.].
  [FISH] poisson [F.], salmon, saumon [F.], sole, fried sole, sole frite [F.], shad, plaice, bluefish, whiting, merlan [F.], trout, truite [F.], mackerel, maquereau [F.], herring, hareng [F.], bloater, kipper, kippered herring, cod, morue [F.], sturgeon (“Albany beef”), sardines, haddock, aiglefin [F.], finnan haddie or haddock, scrod [U. S.], sturgeon roe, caviar or caviare, shad roe, tarpon, tuna, lobster, homard [F.], lobster à la King, lobster Newburg, periwinkles, prawns, shrimps, crevettes [F.], oysters, huitres [F.], oyster stew, blue points, sea slug, bêche de mer [F.], clams, eel, anguille [F.], crab, crab meat, soft-shell crab, crawfish or crayfish, écrevisse [F.].
  [MEATS] rôti [F.], joint, pièce de résistance [F.], relevé [F.], hash, réchauffé [F.], stew, ragout, fricassee, mince, chow mein, chop suey [U. S.], salmis, fatling, barbecue, kickshaws, mincemeat, forcemeat, meat balls, croquettes, goulash or Hungarian goulash; condiment [See Condiment]; haggis [Scot.], bubble and squeak, pilau or pilaw [India], curry, aspic jelly; turtle, terrapin, diamond-back terrapin.
  BEEF, bœuf [F.], porterhouse steak, boiled beef, bouilli, beef à la mode, beefsteak, roast beef, rosbif [F.], bifteck [F.], sirloin, rump, chuck.
  VEAL, veau [F.], fricandeau, calf’s head, tête de veau [F.], tongue, langue [F.], fried brains, cervelle frite [F.], sweetbread, ris de veau [F.], calf’s liver, foie de veau [F.].
  MUTTON, mouton [F.], mutton chop, côtelette de mouton [F.], plain chop, côtelette au naturel [F.], côtelette à la maître d’hôtel [F.], [F.], côtellette à la jardinière [F.], broiled kidneys, rognons à la brochette [F.], lamb, agneau [F.], saddle, selle [F.].
  PORK, porc [F.], pork chop, côtelette de porc frais [F.], sausage, saucisson [F.], Frankforter, hot dog [slang, U. S.], bacon, ham, jambon [F.], sucking pig, cochon de lait [F.], pig’s knuckles, pig’s feet, trotters, pieds de cochon [F.], crackling.
  POULTRY, volaille [F.], capon, chapon [F.], poularde [F.], pigeon, fowl, broiler, chicken, poulet [F.], duck, canard [F.], muscovy duck, roast duck, canard rôti [F.], goose, oie [F.], turkey, dinde (masc. dindon) [F.], wing, aile [F.], leg, cuisse [F.], breast, filet (of a goose) [F.], blanc (of a fowl) [F.], drumstick.
  GAME, venison, chevreuil [F.], hare, lièvre [F.], jugged hare, civet [F.], rabbit, lapin [F.], pheasant, faisan [F.], partridge, perdrix [F.], snipe, bécasse [F.], quail, caille [F.], wild duck, canard sauvage [F.], canvasback, teal, sarcelle [F.], grouse, ricebird [Southern U. S.], pigeon, squab.
  [EGGS] œufs [F.], boiled eggs, œufs à la coque [F.], fried eggs, œufs sur le plat [F.], poached eggs, æufs pochés [F.], scrambled eggs, œufs brouillés [F.], new-laid eggs, œufs frais [F.], buttered eggs, dropped eggs, shirred eggs, stuffed eggs, omelet, omelette [F.], soufflé or soufflée [F.].
  [CHEESE DISHES] cheese, fromage [F.], cheesecake, talmouse [F.], cheese-mold, moule à fromage [F.], Welsh rabbit or Welsh rarebit [an erroneous form], rôtie au fromage [F.], golden buck, cheese straws, cheese fondue; cream -, cottage -, Neuchatel -, Swiss (Schweizerkäse or Schweitzerkäse or Schweitzer) -, Gruyère -, Emmenthaler -, Dutch -, Edam -, Roquefort -, Brie -, Limburg or Limburger -, Wensleydale- cheese.
  [VEGETABLES] légumes [F.], greens, asparagus, asperge [F.], green peas, petits pois [F.], artichoke, artichaut [F.], cabbage, chou [F.], coleslaw, Brussels sprouts, choux de Bruxelles [F.], cauliflower, chou-fleur (pl. choux-fleurs) [F.], lettuce, laitue [F.], romaine, cos lettuce, laitue romaine [F.], lima beans, string beans, French beans, haricots verts [F.], kidney beans, haricots blancs [F.], baked beans, potatoes, pommes de terre [F.], yams, sweet potatoes, patates [F.], spinach, épinards [F.], endive, chicorée [F.], pumpkin, squash, sauerkraut, choucroute [F.], eggplant, oyster plant, salsify, salsifis [F.], tomato, tomate [F.], celery, céleri [F.], cress, cresson [F.], water cress, cresson de fontaine [F.], beets, beetroot [Brit.], betterave [F.], parsnips, panais [F.], turnip, navet [F.], radish, radis or rave [F.], horse radish, raifort [F.], onion, oignon [F.], scallion, shalot, échalote [F.], cucumber, concombre [F.], mushrooms, champignons [F.], rhubarb, truffles, succotash [U. S.].
  [FRUIT] figs, figues [F.], raisins, nuts, noisettes [F.], almonds: les quatres mendiants [F.]; apple, pomme [F.], pear, poire [F.], alligator pear, avocado, apricot, abricot [F.], peach, pêche [F.], plantain, banana, breadfruit, grapefruit, mango, mangosteen, grapes, pineapple, ananas [F.], walnuts, noix [F.], orange, lemon, lime, cherries, cerises [F.], watermelon, currants, cranberry, loganberry, blueberry, blackberry, gooseberry, whortleberry, huckleberry, raspberry, strawberry.
  TABLE, cuisine, bill of fare, menu, table d’hôte [F.], ordinary, à la carte [F.], cover, couvert [F.]; American plan, European plan.
  MEAL, repast, feed [archaic or colloq.], spread [colloq.]; mess; dish, plate, course; side dish, hors-d’œuvre [F.], entrée, entremets [F.], remove, dessert [in U. S., often includes pastry or pudding]; regale; regalement, refreshment, entertainment; refection, collation, picnic, feast, banquet, junket; breakfast; lunch, luncheon; déjeuner [F.], déjeuner à la fourchette [F.]; bever [dial.], tiffin, dinner, supper, snack [colloq.], whet, bait [dial.]; potluck; hearty -, square -, substantial -, full- meal; blowout [slang]; light refreshment; chota hazri, bara hazri, bara khana [all Hind.].
  MOUTHFUL, bolus, gobbet [archaic], tidbit, kickshaw, morsel, sop, sippet.
  DRINK, beverage, liquor, broth, soup; potion, dram, draft or draught, drench, swill [slang]; nip, sip, sup, gulp.
  [BEVERAGES] wine, spirits, liqueur, beer, ale, malt liquor, (Sir) John Barleycorn, stingo [old slang], heavy wet [slang, Eng.]; grog, toddy, flip, purl, punch, negus, cup, bishop, wassail; hooch [slang, U. S.], whisky or whiskey, the creature [humorous]; gin &c. (intoxicating liquor) [See Drunkenness]; coffee, chocolate, cocoa, tea, “the cup that cheers but not inebriates”; bock -, lager -, Pilsener -, schenk -, near- beer; Brazil tea, cider, claret, ice water, maté, mint julep [U. S.].
  RESTAURANT, eating house [See Abode].
   VERB:EAT, feed, fare, devour, swallow, take; gulp, bolt, snap; fall to; dispatch or despatch, discuss [colloq.]; take -, get -, gulp- down; lay in, lick, pick, peck; tuck in [slang], gormandize [See Gluttony]; bite, champ, munch, craunch or cranch, crunch, chew, masticate, nibble, gnaw, mumble.
  live on; feed -, batten -, fatten -, feast- upon; browse, graze, crop, regale; carouse &c. (make merry) [See Amusement]; lick one’s chops [colloq.], make one’s mouth water; eat heartily, do justice to, play a good knife and fork [dial. Eng.], banquet.
  break bread, break one’s fast; breakfast, lunch, dine, take tea, sup.
  DRINK, – in, – up, – one’s fill; quaff, sip, sup; suck, – up; lap; swig [dial. or colloq.], swill [slang], tipple &c. (be drunken) [See Drunkenness]; empty one’s glass, drain the cup; toss off, toss one’s glass; wash down, crack a bottle [colloq.], wet one’s whistle [colloq.].
  CATER, purvey [See Provision].
   ADJECTIVE:EATABLE, edible, esculent, comestible, gustable, alimentary; cereal, cibarious [rare]; dietetic; culinary; nutritive, nutritious; gastric; succulent.
  underdone, rare, saignant [F.]; well-done, bien cuit [F.]; overdone; with gravy, au jus [F.]; high [of game]; ripe [of cheese].
  DRINKABLE, potable, potulent [obs.]; bibulous.
  omnivorous, carnivorous, herbivorous, granivorous, graminivorous, phytivorous, phytophagous, ichthyophagous; omophagic, omophagous; pantophagous, xylophagous.
  1. But hark! the chiming clocks to dinner call.—Pope
  2. Across the walnuts and the wine.—Tennyson
  3. Blesséd hour of our dinner!—O. Meredith
  4. Now good digestion wait on appetite, and health on both!—Macbeth
  5. Who can cloy the hungry edge of appetite?—Richard II
  6. Sit down and feed and welcome to our table.—As You Like It
  7. Bachelor’s fare: bread and cheese and kisses.—Swift
  8. My dinner was noble and enough.—Pepys
  9. We have met the enemy and they are ours.—Perry
  10. The cry is still ‘They come!’.—Macbeth
  11. The stag at eve had drunk his fill.—Scott
  12. My grief lies onward and my joy behind.—Shakespeare, Sonnets