Date: Tue, 20 Feb 1996 09:20:37 -0500
From: "Mary E. Zeigler" engmez[AT SYMBOL GOES HERE]GSUSGI2.GSU.EDU
Subject: Re: New word? mouthfeel
I heard Chef Prudhomme use it Sunday on his cooking show when he talked
about making gumbo.
Mary B. Zeigler
Georgia State University
Department of English
engmez[AT SYMBOL GOES HERE]gsusgI2.gsu.edu
Atlanta, GA 30303
On Fri, 16 Feb 1996, Dale F.Coye wrote:
Perusing the ingredients on the package of Swissmiss milk chocolate hot cocoa
mix I note that they included some partially hydrogenated soybean oil. The
good people at Swissmiss anticipated my puzzlement over why any soybean oil,
whether partially or fully hydrogenated, would find its way into this
beverage, and added this fascinating parentheses: (to provide smooth
mouthfeel). A friend who loves to cook told me that this word has been
around nutritionist circles for some time, but I'd never come across it.
I don't know if this qualifies for a new word, not having the newer
dictionaries against which to judge it, but you've got to admit this is a
word with great potential. Here I'd been making do with "texture" for so
long, a word clearly inadequate to the task assigned it. But Mouthfeel--
this word will go far! Now I can finally explain to people why it is I don't
Further this word should be adopted in linguistic circles and among poets
and orators to explain why certain words work better in certain contexts.
Monongahela has better mouthfeel than Allegheny, Kirk Douglas has better
mouthfeel than his real name Izzy Demsky, French has better mouthfeel than
German or Russian... Everything falls into place.