Allusionist 232. Vega

August 25, 2026 The Allusionist

What do you call yourself if you're a part-time vegetarian? What petty linguistic things would you change? And what do you do if people gripe at you if you say that you are bi or pan? To answer these questions from the Allusionist mailbag are esteemed alumsionists: Hrishikesh Hirway and Samin Nosrat of Home Cooking podcast; academic and author Alex Ketchum; lexicographer Kory Stamper; and linguist Lauren Gawne of Lingthusiasm podcast.

Allusionist 217. Bread and Roses, and Coffee

September 24, 2025 The Allusionist

In their heyday of the 1970s and 1980s, there were more than 200 - possibly more than 400 - feminist restaurants and coffee shops in the USA and Canada. These places were aiming to change ways of working, and upend the hierarchies of restaurants; to provide food that was ethically sourced and affordable to customers, while providing staff with a decent wage; to signal to particular kinds of people that a space was specifically for them. They didn't always succeed, and often they didn't last for more than a couple of years. But they sure did try things.

Dr Alex Ketchum from McGill University, author of the book Ingredients for Revolution, a History of American Feminist Restaurants, Cafes, and Coffeehouses and cofounder of the Queer Food Conference, explains the ups and downs of how these places used words.

Allusionist 105. F'ood

September 3, 2019 The Allusionist

When is cheese not cheese, or crab not crab? When it’s spelled cheez or krab or even ch’eese or cra’b… Novelty spellings for foods-that-aren’t-made-out-of-the-thing-they-sound-like-they’re-made-out-of go back a pretty long way - ‘cheez’ was THE cheese-like substance of the 1920s - but right now, with plant-based foods on the rise, we’re seeing more of them.

Branding consultant and name developer Nancy Friedman casts her expert glance over the apostrophes and deliberate misspellings on foodstuffs; and vegan restaurant owner Melanie Boudens recounts how, this summer, the words ‘cheddar cheese’ on her menu landed her in trouble.

Allusionist 103. Food into Words

August 5, 2019 The Allusionist

When recipe writing is done well, the skill and effort involved might not be evident. But explaining the different steps clearly so that people of varying culinary abilities and equipment can cook it, and indeed want to make it, and translating flavour and physical actions and sensory experiences into words - all that takes work.

Recipe writers MiMi Aye and Felicity Cloake and cookbook editor Rachel Greenhaus consider the verbal ingredients of a well-written recipe.

Featured

Allusionist 233. Phobia

'Phobia' gets used for anything from a mild aversion to a debilitating anxiety response to various forms of bigotry. Deboki Chakravarti and Sam Jones of the podcast Tiny Matters join to consider the term from its comedic origins with one of the founding fathers of the USA, via rabies and Greek deities, to its role in their lives today.

CONTENT NOTE: we’re not trying to stoke anyone’s phobias, but we do discuss some common phobia-inducers, including snakes, germs and small holes, and there’s a brief mention of tarantulas. There’s also talk about OCD and rabies.

Allusionist 232. Vega

Tranquillusionist: cheesy cheesybobs

This is the Tranquillusionist, in which I, Helen Zaltzman, say a series of words to relax your mind, replace a hectic interior monologue, maybe lull you to sleep, hopefully quell the mental uproar just for a little while.

Today: nicknames for woodlice AKA rolypoly bugs AKA slaters AKA all these other things; and a list of cheeses from Great Britain and Ireland.

sorry lads, we're getting bad ads

TL;DR version:

For the show's financial survival (hopefully), over the next few weeks I'm having to switch on programmatic advertisements. This means, for the first time in the show's nearly 12-year existence, you may be subjected to ads that are not voiced, scripted and individually approved by me.
If you would prefer to listen to the show without ads in it, patreonise the show at the Gravy, Wedge or Check tiers, which include the perk of an ad-free RSS feed.

Click through to read the rest of the post about why I’m doing this thing I don’t want to do.

Allusionist 231. Lingthusionist

“Linguistics and language is such a good mechanism for being curious,” says Lauren Gawne, linguistics prof, author of the book Gesture, and cohost of the podcast Lingthusiasm. I'm in vacation mode (although not on actual vacation alas), so today's episode is a fun chat with our nice pal about making language podcasts, the firey digestive punishments for linguistics researchers, working in reality television, and cute tame nouns versus scary intimidating verbs.

Allusionist 230. Draculae part 4: Transformation

Throughout the Draculae miniseries, about the Swedish and Icelandic translations of Dracula that played fast and loose with the original text, I've been wondering a couple of questions: why are cover versions of songs and remakes of films so normal and acceptable, whereas cover versions in book form cause such a stir? And do these Scandinavian Draculae count as fan fiction? And if not, why not? Fansplaining.com's Elizabeth Minkel explains what fan fiction can mean.

Allusionist 229. Draculae part 3: Hunting Down the Count

Many mysteries accompany the revelations that Powers of Darkness, the Icelandic and Swedish versions of Dracula, are not direct translations of Bram Stoker's original, but stories that significantly differ in character names, plot and runtime. Like: did Bram Stoker write it himself, to publish some raunchy content that British censors would forbid? Was Powers of Darkness based on his early drafts? And did he really not copyright Dracula in the USA was that a deliberate ruse? Welllll... brace yourself for ole thrill-destroyer Zaltzman to pop your balloons of excitement.

queer playlist

Allusionist 228. Draculae part 2: Surprises in the Vaults

Happy World Dracula Day to all who celebrate!

This is the second episode of the Draculae miniseries, about a literary mystery which came to me via a meme: “Someone translated Dracula into Icelandic, and it took over 100 years for anyone to point out he just made a fanfic rewrite of what he wanted the story to be.”

In Draculae part 2, Ásgeir Jónsson explains how he got that Icelandic adaptation of Dracula back into print, to little fanfare - but then Dutch scholar Hans Corneel de Roos set about making an English translation. Following that: like me, Will Trimble also got meme-struck, and that propelled him to get a translation of the Swedish version that begat the Icelandic one.

Before listening to this, check out the first episode of the Draculae miniseries explaining the three versions of Dracula: Dracula published by Bram Stoker in 1897; the Icelandic version Makt Myrkranna by newspaper editor Valdimar Ásmundsson, serialised in his newspaper Fyallkonan in 1900-1901; and the Swedish version Mörkrets makter by an author known only as A—e, and serialised in a couple of Swedish newspapers 1899-1900.

Allusionist 227. Draculae part 1: Enter the Castle

A literary mystery came to me via a meme.

Allusionist 226. Suburbia

"The word ‘suburbia’ sort of evokes a very fixed idea of a place that is identikit, that all suburbs are the same, that within the suburb everything is the same, that all people are the same, all experiences are the same," says social historian and author John Grindrod. "I think it has this kind of flattening-out facility, that word, that isn't true."

Allusionist 225. Hues

You know what's an absolutely pesky kind of word to define in a dictionary? Colour names. A passel of lexicographers spent years - decades, even - trying different ways to describe colours in words for Webster's Third International Dictionary. It was such a huge, complicated effort that it took twelve years for former Merriam-Webster lexicographer Kory Stamper to write a book about it.