Foods that give no gastronomic delight, such as porridge or cream of celery soup, are voip; the word was invented in 1914 by Gellet Burgess, a humourist devoted to creating names for previously unnamed things. Burgess coined other food-related words as well: fidgeltick is food that requires tremendous effort to prepare, but gives little satisfaction—artichokes are a kind of fidgeltick, as are most fondues; wog is food that becomes stuck to a dinner guest’s face, visible to everyone but the guest himself; rowtch refers to a person who demonstrates extreme fastidiousness when eating—someone who eats pizza with a knife and fork is a rowtch, as is someone who insists on crossing her knife and fork after finishing her meal. Burgess may have developed these words from real sources: voip suggests void, as in “void of pleasure”; fidgeltick suggests fidgeting, a repetitive action accomplishing nothing. As dandy as Burgess’s words are, however, none of them have achieved currency with the exception of blurb, a quoted passage of fulsome praise found on book jackets.