Sure it's a word nerd thing, but for food freaks it settles a debate or two.
Yesterday, the Associated Press released its 2011 Stylebook, the journalistic standard for writing, with a first-ever food section consisting of 16-pages, and over 400 food names and terms, including 140 new entries like:
• locavore The preferred term for a person who strives to eat locally produced foods. • blind bake To bake the crust of a pie before filling it. • ghee A clarified butter used in Indian cooking. • huitlacoche Also called corn smut. A fungus that grows on corn. Considered a delicacy of Mexican cuisine, it has a smoky-sweet flavor.
See more new entries, find out if grilling and barbecuing can be used interchangeably, and discover if the word broccolini is really trademarked after the jump.
• adobo sauce A spicy red sauce made from chilies, herbs and vinegar that is common to Mexican cooking. • farmstead Generally used to describe a cheese produced solely from the milk of one farm. • orecchiette A small, disk-like pasta.
"With all the cooking shows, blogs and magazines focusing on food, as well as growing interest in organic and locally sourced foods, our new food section feels timely and on trend," said Colleen Newvine, product manager of the AP Stylebook. "This new food section in the AP Stylebook reflects what we see anecdotally as a growing national interest in food writing and the need to answer language-based questions associated with that writing."
More AP Stylebook fun facts come from the website Endless Simmer, who learned:
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• The verb barbecue (not barbeque or Bar-BQ) refers to the cooking of foods (usually meat) over flame or hot coals. As a noun, it can be both the meat cooked in this manner or the fire pit (grill). • Bloody mary is not capitalized, but sloppy Joe is. • Use foil when referring to aluminum foil (not tin foil.) • Fluffernutter is trademarked and so is Broccolini.
Don't worry foodies, there's a definition in AP's new Stylebook for you as well (foodie: Slang for a person with a strong interest in good food.)
Now let's go get some huitlacoche with a side of trademarked broccolini.