noisette (nwah-ZET) n. A small round piece of meat, especially loin or fillet of lamb, veal, or pork. —adj. Made or flavored with hazelnuts.
esculent (ES-kyuh-luhnt) adj. Edible.
DID YOU KNOW?
One appealing thing about “esculent,” which comes from the Latin for food (esca), is that it’s been around for 375 years. If we give you just one more tidbit of etymology—that esca is from Latin edere, which means “to eat”—can you pick which of the following words is NOT related to “esculent”?
One appealing thing about “esculent,” which comes from the Latin for food (esca), is that it’s been around for 375 years. If we give you just one more tidbit of etymology—that esca is from Latin edere, which means “to eat”—can you pick which of the following words is NOT related to “esculent”?
| comestible | escalade | |
| edacious | escarole | |
| edible | obese |
| “Comestible” (meaning “edible”), “edacious” (meaning “voracious”), “edible,” “escarole” (a type of salad green), and “obese” are all descendants of edere. Only “escalade” (meaning “an act of scaling walls”) doesn’t belong on the list. It descends from the Italian scalare, meaning “to scale.” |
crudités (KROO-dih-TAY) pl. n. Cut raw vegetables, such as carrot sticks and pepper strips, served often with a dip as an appetizer.
sabulous (SAB-yuh-luhs) also sabulose (-LOHS) adj. Gritty; sandy.
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