The art of cutting, cooking, and eating horsemeat is called hippogastronomy, a word invented in the nineteenth century by combining the ancient Greek word for horse—hippos—with the word gastronomy. The Greek hippos is also represented in hippopotamus, a word that literally means river horse, and in hippodrome, the French name for the racetrack. The word horse, incidentally, derives ultimately from the Germanic name for that animal, khorsam; this ancient word is also the source of Ross, a name that literally means horse but which books such as A Thousand and One Baby Names usually translate, somewhat euphemistically, as steed.