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)
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...
What if, instead of being an inanimate object, a dictionary were alive? That’s the idea behind a lavishly illustrated new children’s book called The Dictionary Story (Bookshop|Amazon) by Oliver Jeffers and Sam Winston. This is part of a...