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    What’s your favourite food word? Let’s take a look at a few interesting expressions that were ‘trending’ 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. It’s all quite chuckle-inducing — 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 ‘foodie’ is now considered to have overstayed its welcome, and now features on the list of ‘banished’ 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.1

    So if you are ‘hangry’ (a state of acute hunger, which leads to extreme irritability) you might snap at someone to ‘shut their cakehole’ (or mouth — though am not sure Emily Post would approve of the new version). Or hang out with ‘brocavores’ (male hipster gastronomes) in ‘buzz bars’ (coffee bars that serve alcohol). I, along with countless others, might just continue to ‘foodspo’ (be addicted to food porn — trawling Instagram for images of gorgeous food). Though unlike many, I’m nowhere near being in a state of ‘Nordepression’ (a state of acute ennui brought on by the phrase ‘new Nordic cuisine’) as I’m a self-confessed René Redzepi fan, who incidentally is supposed to be a really nice guy and not the slightest bit ‘cheffy’ (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 ‘arugulant’ (attitude of superiority and snobbery manifested in a predilection for pricey yet delicious peppery greens) or ‘drunkorexic’ (restricting food intake by skipping meals to allow for increased calorie consumption through drinking alcohol) also suffering from a fear of ‘aporkcalypse’ (calamitous event involving a precipitous decline in the supply of pork). I veer close to suffering from ‘bratophobia’ (aversion to noisy children dining in restaurants). Yup, and being a member of a ‘duckeasy’ (underground foie gras supper club) might just intrigue me.

    As a winophile, I’m enjoying the entry into Oxford and other dictionaries of several wine-related words: ‘wine o’clock’ (a personal assessment of the right time of day to start drinking wine) and ‘vinotherapy’ (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 let’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 doesn’t turn you into a ‘foodiot’ – a fervent gastronome whose oversized obsession with food drives other people nuts.

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