This afternoon, I bought the world's greatest mandoline -- the professional model made in France by deBuyer -- by pooling several gift certificates useable at a local cooking shop called Sur la Table. I set it up quickly and used it on an apple, a red bell pepper, tomatoes, white onions and even some pitted black olives -- in a moment of whimsy.

While I am entirely satisfied with my new kitchen "essential", I am curious as to how it can have a name so close to the stringed instrument without the "e" -- the mandolin.