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

(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.

>