In the age of memes and viral tweets, the slang we use seems to move faster than ever (see: rachet, savage, trash, fire, etc.). But where does that leave food? It wasn’t long ago that we were debating whether or not to put a moratorium on foodie. Now, we have a bigger etymological problems to deal with.
The New York Times compiled a list of some of the most popular new food terms of 2015, along with some lesser-known words that will probably end up in the Oxford Online Dictionary soon, because the OOD is trash.
From cat cafés to zarf, here’s a look into some of the newest food terminology to hit in 2015, according to The New York Times:
What is it: A coffee shop straight out of a dream, complete with cats roaming about as you sip on endless cups of tea.
What is it: A conscious eater who focuses on making dietary choices that benefit the environment.
What is it: A sweet spread featuring ground-up cookies mixed with butter, milk, and peanut butter. Goes great with waffles.
What is it: What sounds like a term Juicy J would coin for a Cuisinart is actually a French-Canadian term for “foodie.” Drop this on your resumé to make yourself look extra cultured.
Breakfast beauty did you know that eating a quality breakfast every day leads to better overall nutrition, boosted mental performance and stable energy levels throughout the day? Select natural, whole foods for your brekky plate or bowl such as fruits, whole grains with no added sugar in the form of cereals, oats or bread, and protein sources like eggs, avocado, fish, nuts and seeds. This is one of my go-to breakfasts after a morning body weight HIIT session@bellplantation PB2 (peanut butter), banana and coconut on two slices of toast (today’s pick is carrot and pepita buckwheat loaf) with a side of fresh berries #healthybreakfast #healthychoices #fitfam #morningworkout #breakfast #eat #nourishing #fitspo #energy #healthydiet #nutrition #banana #coconut #peanutbutter #fruit
What is it: When you have ever browsed through Instagram staring longingly at a plate of food you desperately wish you could cook yourself, that’s foodspo.
What is it: A feeling we all know too well: when you’re hungry and angry at the same time (or, more specifically, so hungry that it makes you angry).
T&C Thanksgiving tip no. 2: when in doubt, bring this year’s trendiest dessert to your #Thanksgiving feast, PIECAKEN (a layer of each of your favorite Thanksgiving pies topped with cinnamon buttercream and oat streusel).and #piecaken by @zac_young of @davidburkefabrick #damnthatsdelish #happiestholidays
What is it: Like a turdurken, but better. According to The Times, this food is “a multilayered dessert in which three 9-inch pies are baked inside three 10-inch cakes, then stacked.”
Wine O’ Clock, Beer O’ Clock
What is it: The 2015 version of “it’s five o’clock somwhere.” This phrase marks the hour when it is appropriate time to start drinking.
What is it: A zarf is the little cardboard sleeve you place around your to-go coffee cup to keep your hands from burning up. Try this term with your local barista to see if she’s as up to date with current terminology like you are.
Here are some other words we think deserve an honorable mention on the list:
What is it: With January 1st fast approaching, it’s time to get all those last-minute food indulgences in before the start of the new year. Louis C.K.’s term bang bang refers to a gluttonous feast ritual in which you hit two of your favorite food spots back-to-back before you have to face the reality of dieting the next day.
Hello Monday! Feeling surprisingly energized this morning… More toast inspiration for the week. @naturisorganicbreads buckwheat loaf slices topped with 1) Kale and Cashew Pesto from #thewholesomecookbook, avocado and tuna. 2) Cheese, Blender Mayo a la Tartare also from the book with tomato and basil. Gorgeous mini apricot to sweeten the morning naturally.
What is it: We all have that one friend who claims she’s a vegetarian but sneaks a bite of your burger from time to time. The flexitarian is essentially just a lenient vegetarian who’s not afraid to indulge in a little meat depending on the circumstances.
[via The New York Times]