Date: Tue, 20 Feb 1996 09:20:37 -0500 From: "Mary E. Zeigler" 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] Atlanta, GA 30303 (404) 651-2900 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 > like tofu. > 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. >