molecular gastronomy
n.— «Should jam be cooked in a copper pan? When gnocchi come floating to the surface of boiling water, does that mean they are cooked? Molecular gastronomy—a branch of food science that focuses on cooking and food preparation (rather than on the chemical makeup of food, as traditional food science tends to do)—has the answers.» —“Food: his passion, his science” by Émilie Boyer King in Paris Christian Science Monitor (Boston, Mass.) Feb. 18, 2004. (source: Double-Tongued Dictionary)
Episode Archives
Hair on Your Tongue (episode #1517) 02/11/2019: If you speak both German and Spanish, you may find yourself reaching for a German word instead of a Spanish one, and vice versa. This... [more]
Train of Thought (episode #1516) 02/04/2019: Chances are you recognize the expressions Judgment Day and root of all evil as phrases from the Bible. There are many others, such as the... [more]
Colonial English (episode #1515) 01/28/2019: The anatomy of effective prose, and the poetry of anatomy. Ever wonder what it'd be like to audit a class taught by a famous writer?... [more]
Space Cadet (episode #1514) 12/24/2018: We have books for language-lovers and recommendations for history buffs. • How did the word boondoggle come to denote a wasteful project? The answer involves... [more]
Howling Fantods (episode #1513) 12/17/2018: Are there words and phrases that you misunderstood for an embarrassingly long time? Maybe you thought that money laundering literally meant washing drug-laced dollar bills,... [more]
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