osmazome

See also: osmazôme

English

Alternative forms

Etymology

From Ancient Greek ὀσμή (osmḗ, “smell”) + ζωμός (zōmós, “meat-soup”).

Pronunciation

Noun

osmazome (uncountable)

  1. (chemistry, dated) A substance formerly supposed to impart the characteristic meaty smell and taste to certain dishes.
    • 1854, Fayette Robinson, transl., The Physiology of Taste; Or, Transcendental Gastronomy‎[1], translation of Physiologie du goût by Brillat-Savarin:
      The greatest service chemistry has rendered to alimentary science, is the discovery of osmazome, or rather the determination of what it was. […] Osmazome, discovered after having been so long the delight of our fathers, may be compared to alcohol, which made whole generations drunk before it was simply exhibited by distillation.
    • 1886, Gustave Flaubert, chapter IV, in Eleanor Marx-Aveling, transl., Madame Bovary: Provincial Manners […], London: Vizetelly & Co., […], →OCLC, part II, page 107:
      He talked aroma, osmazome, juices, and gelatine in a bewildering manner.

Translations

Translations

See also

This article is issued from Wiktionary. The text is available under Creative Commons Attribution-Share Alike 4.0 unless otherwise noted. Additional terms may apply for the media files.