Loading...
Food News

The OED's New Food Words: Bánh Mì, Doughnut Hole & Nom Nom

Comments (0)

By

Tue, Mar 29, 2011 at 10:00 AM
click to enlarge FLICKR/NINNIANE

Language is as adaptive as cuisine, or the notion of a brick-and-mortar restaurant, and so it shouldn't surprise anyone that it changes. The folks at the Oxford English Dictionary routinely add new words, regularizing slang and terms from other languages, and have recently added not a few food words. Their updated list, published on March 24th, revises more than 1,900 entries and adds new words from across the dictionary, including what they call "initialisms," which means that LOL, OMG and BFF have now been canonized. Alert your teenager. And your teenager's English teacher.

To the list of recognized culinary terms we can now add: bánh mì, taquito, kleftiko, California roll, Eton mess, rugelach, sammich, roulade, doughnut hole, nom nom (the Nom Nom Truck should add an OED sandwich, or sammich maybe), gremolata, muffin top and cream-crackered. Oh, and "la-la land" has also been added, although you will not read that on this blog if we have anything to say about it. If you don't know the definitions, hey, you can now look them up. And no, Rachael Ray is not on the OED editorial board as, to our knowledge, "yum-o" has not yet made the cut. Maybe next year.

Related Content

Now Trending

Slideshows

  • Ladies Gunboat Society at Flores
    At Ladies Gunboat Society, the new operation out of the restaurant that used to be Flores on Sawtelle Boulevard, the Hoppin’ John is served as an appetizer or a small plate rather than a side, and the price is the stuff of comedy.
  • Malibu Pier Restaurant and Bar
    Malibu Pier Restaurant and Bar, with chef Jason Fullilove at the helm, is in the two buildings at the pier’s entrance that used to be Beachcomber Cafe and Ruby’s Diner. Those buildings, which have been overhauled completely, reflect both the pier’s 109-year-old history and the cultural import of Malibu itself.
  • The Tasting Menu Trend
    In Los Angeles especially, but increasingly across the country, restaurants are either switching to tasting menus, putting a greater focus on a tasting-menu option (while offering à la carte items as well), or opening as tasting-menu operations from day one. The format that used to be the calling card of only the fanciest of restaurants is becoming ubiquitous, even at places where the waiter calls you “dude” and there isn’t a white tablecloth in sight.