Stories with Tag Culinary Arts

• What Happened to the N in Restaurateur?

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  Posted: 2025-02-24 19:03:11

  Verbose tl;dr

  The "n" in "restaurateur" vanished due to a simplification of the French language over time. Originally spelled "restauranteur," the word derived from the French verb "restaurer" (to restore). The noun form, referring to someone who restores, was formed by adding "-ateur." The intrusive "n," present in older spellings, was likely influenced by the word "restaurant," but etymologically incorrect and eventually dropped, leaving the modern spelling "restaurateur."

  The intriguing disappearance of the 'n' from the word "restaurateur," as explored in the Culinary Institute of America's blog post, is a fascinating journey through linguistic evolution and culinary history. The term, derived from the French verb "restaurer" meaning "to restore," originally referred to a rich, concentrated broth, a "restaurant," believed to possess restorative properties for the weary and unwell. Vendors of this revitalizing concoction were known as "restaurateurs," a title reflecting their role in providing sustenance and rejuvenation.

  As culinary practices evolved, the focus shifted from the restorative broth to the establishments serving a variety of dishes. These establishments, borrowing the name of the invigorating bouillon, became known as "restaurants." Simultaneously, the individuals managing and operating these burgeoning culinary venues retained their title as "restaurateurs," overseeing not only the provision of food but also the overall dining experience.

  The orthographic shift from "restaurateur" to "restauranteur," though seemingly minor, presents a linguistic puzzle. The blog post hypothesizes that this alteration may be attributed to the influence of the Spanish word "restaurante," itself derived from the French term. The 'n' before the 't' in "restaurante" may have subtly influenced the English spelling, potentially due to increased exposure to Spanish language and culture, leading to a gradual adoption of the 'n'-less spelling. The prevalence of "restauranteur" in American English, as noted in the post, further underscores this potential Spanish linguistic influence.

  While the exact reasons for the shift remain somewhat speculative, the blog post effectively illuminates the historical connection between the restorative broth, the establishments serving food, and the individuals at the helm of these culinary enterprises. The evolution of the word "restaurateur" reflects a broader transformation in dining culture, from a focus on medicinal broths to the diverse and complex culinary landscape we know today. The continued use of "restaurateur," albeit with variations in spelling, serves as a testament to the enduring legacy of this culinary profession.

  • restaurateur
  • Spelling
  • etymology
  • french language
  • linguistics
  • word origins
  • language evolution
  • food industry
  • restaurant industry
  • Culinary Arts
  • history of words

  Summary of Comments ( 39 )
  https://news.ycombinator.com/item?id=43163466

  Verbose tl;dr

  HN commenters largely agree that the "n" pronunciation in "restaurateur" is disappearing, attributing it to simplification and the influence of American English. Some suggest it's a natural language evolution, pointing out other words with silent or changed pronunciations over time. A few users argue the "n" should be pronounced, citing etymology and personal preference. One commenter notes the pronunciation might signal class or pretension. Several simply express surprise or newfound awareness of the shift. There's a brief tangential discussion on spelling pronunciations in general and the role of dictionaries in documenting vs. prescribing usage.

  The Hacker News post "What Happened to the N in Restaurateur?" with the ID 43163466 has generated several comments discussing the etymology and pronunciation of the word "restaurateur."

  Several commenters delve into the linguistic history of the word, tracing its French origins and evolution. One points out that the word comes from the French verb "restaurer," meaning "to restore," and that the "n" is preserved in the present participle "restaurant," used as a noun to refer to the establishment. This commenter also notes the connection to the restorative properties of rich broths historically served in such establishments.

  Another commenter discusses the pronunciation, noting that the "n" is often dropped or nasalized in modern French pronunciation, which might contribute to the confusion about its presence in the spelling. This comment sparks further discussion about the subtleties of French pronunciation and its influence on English.

  The pronunciation theme continues with another user mentioning that the "n" is pronounced when the word "restaurateur" is spoken by French people, although the vowel sound before it is nasal. This commenter contrasts this with the English pronunciation where the "n" tends to disappear entirely.

  One commenter offers a concise and humorous explanation: "The 'n' went to the same place as the 's' in 'island'." This highlights the seemingly arbitrary nature of English spelling and pronunciation.

  A couple of commenters share anecdotal experiences of encountering misspellings of the word, particularly the omission of the "n." This suggests that the confusion about the word's spelling is fairly common.

  Finally, a commenter references Noah Webster's attempts to simplify American English spelling, implying that perhaps "restaurateur" was a target but ultimately resisted simplification. This ties the discussion back to the broader history of English language evolution.

  In summary, the comments on the Hacker News post explore the linguistic history of "restaurateur," the evolution of its pronunciation in both French and English, and the common confusion surrounding its spelling. The discussion offers a blend of linguistic analysis, anecdotal observations, and humorous comparisons.

• Modernist Cuisine: The Art and Science of Cooking

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  Posted: 2025-02-24 12:47:07

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  Modernist Cuisine: The Art and Science of Cooking is a groundbreaking six-volume set exploring the science behind culinary techniques. It delves into the physics and chemistry transforming ingredients, covering topics from traditional cooking methods to cutting-edge innovations like sous vide and spherification. Richly illustrated with stunning photography, including cutaway views of food and equipment, the books aim to empower both professional chefs and passionate home cooks to understand and advance their culinary practice. The set provides a comprehensive guide to modernist cooking, offering practical knowledge, innovative recipes, and detailed explanations of the scientific principles involved.

  Within the culinary landscape, a revolutionary magnum opus entitled "Modernist Cuisine: The Art and Science of Cooking" has emerged, fundamentally transforming the very understanding and execution of gastronomic practices. This comprehensive and meticulously researched compendium, a veritable encyclopedia of culinary knowledge, delves into the intricate interplay between the artistic expression of cooking and the rigorous scientific principles that underpin it. Spanning six substantial volumes, encompassing a staggering 2,438 pages, the work explores the multifaceted world of food preparation with unprecedented depth and breadth, covering a vast spectrum of techniques from the most time-honored traditions to the cutting edge of culinary innovation.

  Through the meticulous application of scientific methodology, the authors deconstruct classic culinary techniques, revealing the underlying chemical and physical transformations that occur during the cooking process. They employ a rigorous, evidence-based approach, meticulously documenting their experiments and presenting the results in a clear, concise, and visually compelling manner. The copious use of high-quality photography, including stunning cutaway illustrations and mesmerizing time-lapse sequences, offers readers an unparalleled glimpse into the inner workings of food, showcasing the intricate processes that transpire within ingredients as they are subjected to various culinary manipulations.

  The work leaves no culinary stone unturned, exploring a vast array of cooking methods including sous vide, spherification, and the utilization of specialized equipment such as centrifuges and rotary evaporators. It examines the complexities of flavor development, texture modification, and the interplay of ingredients with an unparalleled degree of scientific rigor. "Modernist Cuisine" is not merely a collection of recipes; it is a profound exploration of the very essence of cooking, providing a comprehensive framework for understanding the transformative processes that occur when ingredients are subjected to heat, pressure, and other culinary manipulations.

  Furthermore, the publication transcends the purely practical aspects of cooking, venturing into the realm of culinary aesthetics. It explores the artistic dimensions of food presentation, plating techniques, and the creation of visually captivating culinary experiences. The authors delve into the sensory perception of food, examining how flavors, textures, aromas, and visual presentation converge to create a holistic dining experience. In essence, "Modernist Cuisine" represents a paradigm shift in the culinary arts, bridging the gap between traditional culinary wisdom and the transformative power of scientific understanding. It empowers both professional chefs and passionate home cooks to elevate their culinary skills and embark on a journey of gastronomic exploration, unlocking the boundless potential of the culinary world.

  • Molecular Gastronomy
  • Cooking Techniques
  • food science
  • Culinary Arts
  • Modernist Cuisine
  • Cookbook
  • Nathan Myhrvold
  • Chris Young
  • Maxime Bilet
  • Scientific Cooking
  • Experimental Cooking
  • High-End Cooking
  • Restaurant Techniques
  • Recipe Book
  • Food Photography
  • Culinary Innovation

  Summary of Comments ( 25 )
  https://news.ycombinator.com/item?id=43158916

  Verbose tl;dr

  HN commenters discuss the high price but acknowledge the groundbreaking nature of Modernist Cuisine, with some having bought and appreciated the physical copies despite the cost. Several highlight the free online version as a great resource. Some debate the practicality of the techniques for home cooks, while others emphasize its importance for understanding food science. A few criticize the elitism perceived in molecular gastronomy, and others counter with its accessibility through the free online version and its contribution to culinary innovation. Several commenters mention using the book as a coffee table book, appreciating its beautiful photography and design. Finally, some suggest exploring the accompanying "Modernist Cuisine at Home" for more practical home cooking applications.

  The Hacker News post titled "Modernist Cuisine: The Art and Science of Cooking" linking to the Modernist Cuisine book page has several comments discussing the book's merits, drawbacks, and overall impact.

  A recurring theme is the book's prohibitive price, with many commenters acknowledging its beautiful photography and in-depth scientific approach but questioning its value proposition for the average home cook. Some suggest that library borrowing or buying a used copy is a more realistic option given the cost.

  Several commenters discuss the practical applications of the book, with some arguing its techniques are too complex and equipment-intensive for home use. Others counter this, saying the book offers valuable insights into the science of cooking, even if the specific recipes are impractical. One commenter specifically praises the book's explanation of heat transfer, highlighting its educational value beyond just recipes.

  The book's focus on "molecular gastronomy" draws mixed reactions. Some view it as a valuable contribution to culinary science, while others criticize it as a fad or gimmick. One commenter suggests the term "modernist cuisine" is simply a rebranding of molecular gastronomy, implying a marketing strategy at play.

  There's a discussion on the book's accessibility. Some find the scientific explanations dense and challenging, while others appreciate the detailed approach. One commenter mentions using the book as a reference rather than a practical cookbook, suggesting its value lies in understanding the underlying principles of cooking.

  A few comments touch upon the book's impact on the culinary world. Some credit it with popularizing certain techniques and equipment, while others argue its influence is overstated. One commenter suggests the book is more of a "coffee table book" for chefs, admired for its aesthetics rather than its practicality.

  Finally, several commenters mention alternative resources, such as the Serious Eats website and books by J. Kenji López-Alt, which offer a more accessible approach to the science of cooking. This suggests a demand for similar content presented in a more user-friendly and affordable format.