For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language.
Examples include veal (calf), calamari (squid), and sweetbreads (pancreas or thymus gland).
Foods may come to have distinct culinary names for a variety of reasons:
Humorous exaltation often takes the form of a dysphemism disparaging particular groups or places.
[13] It has been observed that "Celtic dishes seem to receive more than their share of humorous names in English cookbooks".