molecular gastronomy
n.— «One of France’s most prestigious academic institutions has founded a laboratory devoted to the study of “molecular gastronomy.” The new unit at the College de France in Paris will be headed by Dr. Herve This, a research chemist.…His first new experiment will be to determine whether coffee smells different when sugar is added. He will also study the scientific principles behind the work of Michelin-starred chefs to devise better ways to prepare top-class dishes.» —“Haute cuisine turns to science to unlock gastronomical secrets: Chemist to research smell of coffee” by Mark Henderson, Adam Sage in Paris Ottawa Citizen (Can.) Dec. 18, 2000. (source: Double-Tongued Dictionary)
Further reading
In Cockney rhyming slang, apples and pears is a synonym for “stairs,” and dustbin lids means kids. Plus, sniglets are clever coinages for things we don’t already have words for. Any guesses what incogsneeto means? It’s the...
National Book Award winner Barry Lopez had wise advice for young writers. First, read widely and follow your curiosity. Second, travel or learn a foreign language. And third, find out what you truly believe, because if you’re not writing from...