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Possible Answers: Ham.
Last seen on: Daily Celebrity Crossword – 4/8/18 People Sunday
Random information on the term ““Green Eggs and ___” (Dr. Seuss classic)”:
A diacritic – also diacritical mark, diacritical point, or diacritical sign – is a glyph added to a letter, or basic glyph. The term derives from the Ancient Greek διακριτικός (diakritikós, “distinguishing”), from διακρίνω (diakrī́nō, “to distinguish”). Diacritic is primarily an adjective, though sometimes used as a noun, whereas diacritical is only ever an adjective. Some diacritical marks, such as the acute ( ´ ) and grave ( ` ), are often called accents. Diacritical marks may appear above or below a letter, or in some other position such as within the letter or between two letters.
The main use of diacritical marks in the Latin script is to change the sound-values of the letters to which they are added. Examples are the diaereses in the borrowed French words naïve and Noël, which show that the vowel with the diaeresis mark is pronounced separately from the preceding vowel; the acute and grave accents, which can indicate that a final vowel is to be pronounced, as in saké and poetic breathèd; and the cedilla under the “c” in the borrowed French word façade, which shows it is pronounced /s/ rather than /k/. In other Latin-script alphabets, they may distinguish between homonyms, such as the French là (“there”) versus la (“the”) that are both pronounced /la/. In Gaelic type, a dot over a consonant indicates lenition of the consonant in question.
“Green Eggs and ___” (Dr. Seuss classic) on Wikipedia
Random information on the term “Ham”:
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking. As a processed meat, the term “ham” includes both whole cuts of meat and ones that have been mechanically formed.
Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and some varieties of Spanish jamón. In addition, numerous ham products have specific geographical naming protection, such as Prosciutto di Parma and Prosciutto Toscano in Europe, and Smithfield ham in the US.
The preserving of pork leg as ham has a long history, with Cato the Elder writing about the “salting of hams” in his De Agri Cultura tome around 160 BC.
There are claims that the Chinese were the first people to mention the production of cured ham. Larousse Gastronomique claims an origin from Gaul. It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by Marcus Terentius Varro in his writings.