Last call: Why are some foods associated with insanity?

Illustration for article titled Last call: Why are some foods associated with insanity?
Photo: Vesna Jovanovic / EyeEm (Getty Images)
Last CallLast CallLast Call is The Takeout’s online watering hole where you can chat, share recipes, and use the comment section as an open thread. Here’s what we’ve been reading/watching/listening around the office today.

A look at some “crazy” word origins

Why are only some specific foods tied to referring to someone who is out of their right mind, like “bananas,” “nuts,” or “crackers”? For the budding linguists among us, Gastro Obscura this week offers a fascinating peek into how language evolves. For example, “Bananas” dates back to around the 1920s. “These sources claim that the crazy banana meaning comes from the phrase ‘banana oil,’ which, in flapper slang, meant ‘nonsense.’” “Going bananas” is also suspected to be tied to how monkeys act when they see their beloved favorite fruit. Post-flapper, the phrase died down a bit, until a 1957 Lil’ Abner comic used “bananas” the way we use it today.

Advertisement

Similarly, the use of “nuts” was first seen in the a 1908 Mutt And Jeff comic. It is believed to be derived from being “off one’s nut,” i.e., “separated from your head, and thus your senses. That eventually was shortened to the current use, in which someone can simply be ‘nuts.’”

“Crackers” has a more colloquial origin: In the U.K., words often get shortened by adding “ers” (like “brekkers” for breakfast). So “crackers” is believed to be short for “cracked” in the head, not actually related to food at all. But these are all just surface explanations; there’s lots more to explore over at Gastro Obscura today. [Gwen Ihnat]

Advertisement

Good news for the gluten-free

Illustration for article titled Last call: Why are some foods associated with insanity?
Photo: Justin Sullivan (Getty Images)

Huh, apparently some gluten-sensitive people can still eat sourdough bread, due in part to the longer fermentation process compared to baker’s yeast. As a (still very much aspiring) home sourdough baker myself, I found this first-person account published on Bon Appetit fascinating. [Kate Bernot]

Gwen Ihnat is the Editorial Coordinator for The A.V. Club.

Kate Bernot is a freelance writer and a certified beer judge. She was previously managing editor at The Takeout.

Share This Story

Get our newsletter

DISCUSSION

fast-k
Assistant Undersecretary of Only Okay

As someone who has worked in the industry for years, I’m always very pleased to help customers who have different dietary needs order off our menu. The other day I had someone who was overly apologetically both gluten free and vegan which still allowed her close to half the menu and my constant reassurance “You came to the right place! I’m here to help!” I love recommending the parts of our menu I know are delicious and fit with random diets, if there was anyway I could add a good sourdough that was fine for gluten free people it would make me so damn smug. The best part of my day is making seemingly difficult people relax and be happy.