Whata��s your favourite food word? Leta��s take a look at a few interesting expressions that were a�?trendinga�� in the gastronomic world recently
Have been reading some deliciously fun stuff: the biggest food words to make it into the dictionaries and thesauruses in 2015. Ita��s all quite chuckle-inducing a�� there has been a gulp-inducing number of innovations when it comes to trends this year.
To begin with (and some friends will be happy to hear this) the word a�?foodiea�� is now considered to have overstayed its welcome, and now features on the list of a�?banisheda�� words of 2015. So all obsessive fans of food may now call themselves cuisinomaniacs (the new official Canadian-French word for the same thing) or gastronomes. They sound more weighty, anyway.
So if you are a�?hangrya�� (a state of acute hunger, which leads to extreme irritability) you might snap at someone to a�?shut their cakeholea�� (or mouth a�� though am not sure Emily Post would approve of the new version). Or hang out with a�?brocavoresa�� (male hipster gastronomes) in a�?buzz barsa�� (coffee bars that serve alcohol). I, along with countless others, might just continue to a�?foodspoa�� (be addicted to food porn a�� trawling Instagram for images of gorgeous food). Though unlike many, Ia��m nowhere near being in a state of a�?Nordepressiona�� (a state of acute ennuiA�brought on by the phrase a�?new Nordic cuisinea��) as Ia��m a self-confessed RenA� Redzepi fan, who incidentally is supposed to be a really nice guy and not the slightest bit a�?cheffya�� (possessing the arrogance, self-importance and I-am-God mentality of an executive chef), possibly unlike Gordon Ramsay and his cohorts.
But I admit to knowing folk who are a tad a�?arugulanta�� (attitude of superiority and snobbery manifested in a predilection for pricey yet delicious peppery greens) or a�?drunkorexica�� (restricting food intake by skipping meals to allow for increased calorie consumption through drinking alcohol) also suffering from a fear of a�?aporkcalypsea�� (calamitous event involving a precipitous decline in the supply of pork). I veer close to suffering from a�?bratophobiaa�� (aversion to noisy children dining in restaurants). Yup, and being a member of a a�?duckeasya�� (underground foie gras supper club) might just intrigue me.
As a winophile, Ia��m enjoying the entry into Oxford and other dictionaries of several wine-related words: a�?wine oa��clocka�� (a personal assessment of the right time of day to start drinking wine) and a�?vinotherapya�� (spa treatments using wine and wine by-products a la Bordeaux brand Caudalie). But my all-time fun-favourites are the mashups or portmanteau words which have become part of food terminology because of growing cultural integration. We have all heard of the cronut. Now leta��s welcome the foieffle (foie gras-stuffed waffle) and the cragel (croissant in the shape of a bagel). And the piecaken, the new frankenword meaning a multi-layered dessert of three 9-inch pies baked and stuffed within three 10-inch cakes and then stacked. Whew.
But be careful that all this gastro-vocabulary doesna��t turn you into a a�?foodiota�� a�� a fervent gastronome whose oversized obsession with food drives other people nuts.