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Adding to your culinary vocabulary

By Owen Morris in News

Wednesday, Jul. 1 2009 @ 10:10AM

In the culinary world, new terms are constantly being added. Culinary writer Josh Friedland has been gathering up interesting ones he's come across in articles and blogs and has compiled them into a handy reference guide on his blog The Food Section.

One word that's started to pop up in conversation, and which the Food Network has popularized, is recessipes: recipes for the recession, heavy on the grains and pasta, light on the meat.

Another is "twecipe," which first appeared only two months ago to describe people who try to post an entire recipe on Twitter. The most popular is Twitter.com/Cookbook which can pull off a complicated dish like mint pea soup in only 140 characters:

saute tater&onion/T butter&garlic; +3T whtwine. Simmer15m+4c stock/3T rice/2c peas/sprig parsley; +minced garlic/3T mint/s+p.

Perhaps the one that will last the longest is "Goodfellas thin" to describe how to prepare garlic.

The term is taken from the famous scene in the movie Goodfellas, where the dons are living like kings in prison and making dinner.

Author Andrew Carmellini used the "Goodfellas thin" phrase extensively in his book Urban Italian and it's caught on.

How long it will take for any of these actual words -- and others such as foodscape and argulance -- to make it into the dictionary? It took until last year for Merriam-Webster's to acknowledge that edamame is an actual dish, even though it's been around since the 1950s.

For a complete list that's constantly updated, visit The Food Section.

(Image via Flickr: Enter)