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
Need a slang term that can replace just about any noun? Try chumpie. If you’re from Philadelphia, you may already know this handy placeholder word. And there’s Queens, Brooklyn, Staten Island, Manhattan, and … The Bronx — why do we add...
The word dezzick is defined in an 1875 dictionary of the Sussex dialect as “a day’s work.” This is part of a complete episode.
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