Gourmet

Gourmet (pronounced goor-mey)

(1) A connoisseur of fine food and drink with a discriminating palate; a gastronome or bon vivant.

(2) Of or characteristic of a gourmet, especially in involving or purporting to involve high-quality or exotic ingredients and skilled preparation.

(3) A kitchen elaborately equipped for the preparation of fancy, specialized, or exotic meals.

(4) Used to describe products positioned as being of higher quality or more exotic or delicate in taste or nature.

1820: From the French gourmet (connoisseur in eating and drinking), from the Middle French gourmet, from the Old French groumet (wine broker, valet in charge of wines, servant) from groume & grommes (wine-taster, manservant) a word which may be from the thirteenth century Middle English grom & grome (boy, valet, servant), from the Old English grōma (male child, boy, youth) and akin to the Old English grōwan (to grow).  The adjectival sense emerged circa 1900.  Gourmet is a noun and adjective; the noun plural is gourmets.

Noted gourmet and suspected gourmand, Kim Jong-un (Kim III, b 1982; Supreme Leader of DPRK (North Korea) since 2011) in a slaughterhouse, the accompanying generals carrying notebooks and pencils to record his thoughts and instructions.  The Supreme Leader’s father (Kim Jong-il (Kim II, 1941-2011; Dear Leader of DPRK (North Korea) 1994-2011) & grandfather (Kim Il-sung (Kim I, 1912–1994; Great Leader of DPRK (North Korea) 1948-1994) were also gourmets.

Like the phrase like bon appétit (from the French and literally “good appetite” but used in the sense of “enjoy your meal”), “gourmet” has come to be debased by the use in popular culture as a marketing term to be applied to anything with fancier packaging, an assertion of better quality and a higher price.  It thus now thought by many a pretentious, middlebrow term and these snobs prefer terms such as artisanal (emphasizing the craft) for fine food while the rest either don’t mind gourmet or use the handy “foodie” which seems classless and surprisingly recent, documented only since 1982.

Noted gourmet Lindsay Lohan at a table of delicacies.

Gourmet however definitely shouldn’t be confused with gourmand, although it’s admitted there may be some overlap.  A gourmand is one given to excess in the consumption of food and drink; a greedy or ravenous eater and the word was from the Middle English gourmaunt, gormond & gromonde (glutton), from the Old French noun gormant (a glutton), from the adjective gormant (gluttonous), of uncertain origin.  The noun plural is gourmands and that may be often needed, the suspicion being that gourmands often gather, congregating in fast-food outlets or the food courts in suburban malls.  Despite the apparent similarity, etymologists think gourmet unconnected with gourmand although the latter’s ambiguous sense of “one fond of good eating” dates from 1758.  Later dictionaries would clarify things by saying that for the former, food & wine was a thing of quality, for the latter, of quantity.

Restaurant

Restaurant (pronounced res-ter-uhnt (non-U), res-tuh-rahnt (non-U) or res-trahnt (U))

A commercial establishment where meals are prepared and served to customers.

1821: An invention of American English from the French restaurant, originally "food that restores", noun use of present participle of the verb restaurer (to restore or refresh) from the Old French restorer.  The French verb restaurer corresponded to the Latin restaurans & restaurantis, present participle of restauro (I restore), (the more familiar form in Latin being restaurāre (to restore)) from the name of the “restorative soup” served in the first establishments.  The term restaurant to describe the “restorative soup” was defined in 1507 as a "restorative beverage" and in correspondence in 1521 to mean "that which restores the strength, a fortifying food or remedy".  One who runs a restaurant is called a restaurateur; the Italian spelling ristorante was attested in English by 1925.

Modern capitalism has a proliferation of terms to describe variations of the restaurant, some ancient, some recent creations; they include bar, diner, joint, inn, outlet, saloon, cafeteria, grill, hideaway, dive, canteen, lunchroom, chophouse, eatery, pizzeria, drive-in and luncheonette.  The restaurant, in the sense now understood as a place where the public come to sit at tables and chairs and order food from a menu and are served their choices by a waiter is relatively new in culinary history, not emerging until the late eighteenth century.

One interesting (and specific) use of restaurant is to refer to hospitals.  Those who essentially starve themselves for professional reasons (models, ballerinas and others), not infrequently faint, officially "from exhaustion" but actually from their malnourished state.  Sometimes this means they get to go to "the restaurant" (hospital) where as well as relaxing, they can enjoy iv fluids and thus gain the necessary nutrition without having to eat a thing.

Origins

Lindsay Lohan in leather, arriving at Bobby Flay’s New York restaurant Gato, 2014.

Although all or some of the “official” history may be apocryphal, the story is that in 1765, a Monsieur Boulanger, (also known as Champ d'Oiseaux or Chantoiseau) opened his shop in Paris near the Louvre on either the rue des Poulies or the rue Bailleul (the history is unclear).  There he sold restaurants (or bouillons restaurants), meat-based consommés which gained their name from their intended purpose to "restore" a person's strength.  The word restaurants, rich, thick broths or soups, had since medieval times been used to describe any of a variety of rich bouillons made with chicken, beef, roots, onions, herbs, and depending on the region and season, spices, sugar, toasted bread, barley, butter, and even exotic ingredients such as dried rose petals, Damascus grapes, and amber.  Monsieur Boulanger’s bouillons proved popular but he also had a flair for advertising, placing in his window a sign saying: Venite ad me omnes qui stomacho laboratis et ego vos restaurabo (Come to me all who suffer from pain of the stomach and I will restore you.), the play on words an allusion to both the restorative quality of his broths and, from scripture, Jesus' invitation found in Matthew 11:28: "Come to me, all who labor and are heavy laden, and I will give you rest."

Seeking to expand his customer base and increase revenue, he began serving roasted leg of lamb with white sauce, thereby infringing the monopoly of the caterers' guild.  While there had long been places where customers could be served a variety of food, Monsieur Boulanger’s establishment was the first where there was a formal, printed menu, a concept previously a preserve of the guild.  The guild filed suit, and to the surprise of the Parisian legal and culinary establishments, the courts ruled in favor of Boulanger and the restaurant (établissement de restaurateur), in its modern form, emerged from this decision.  Historians usually suggest the first “real restaurant" (in the modern understanding of the word) was La Grande Taverne de Londres in Paris, founded by Antoine Beauvilliers (1754-1817) in either 1782 or 1786, combing as it did the “four essentials” of fine dining: (1) an elegant room, (2) gourmet cooking, (3) a fine cellar and (4) professional waiters.

Epicure, Le Bristol Paris, 112 Rue du Faubourg Saint-Honoré, 75008 Paris, France.

Epicurean

Epicurean (pronounced ep-i-kyoo-ree-uhm)

(1) The philosophical system or doctrine of Epicurus (circa 340–270 BC), holding that the external world is a series of fortuitous combinations of atoms and that the highest good is pleasure, interpreted as freedom from disturbance or pain (classical meaning from Antiquity).

(2) A fondness for, and enjoyment of the luxuries of life, especially fine food and drink; a person who cultivates a refined taste, especially in food and wine; a connoisseur (modern meaning).

1350–1400: From the Middle English Epicures & Epicureis (Epicureans the plural) from the Latin Epicūrēus (Epicūrus in the Medieval Latin) from the Ancient Greek Ἐπίκουρος (Epíkouros).  The original meaning from the late fourteenth century was a “follower of the philosophical system of Epicurus".  From the 1570s, the sense evolved of "one devoted to pleasure, the adjectival form attested from 1580s in the philosophical sense and from the 1640s with the meaning "pleasure-loving".  The –an suffix is from the Middle English -an, -ain, -ein & -en, from the Old French –ain & -ein, from the Latin -ānus (feminine -āna), ultimately from the primitive Indo-European -nós.  It was appended to (mostly) nouns to create the adjectival form or to nouns to make an agent noun. Epicurean is a noun & adjective, Epicureanism is a noun, epicureanize, epicureanizing & epicureanizedare are verbs; the noun plural is epicureans. 

Mainland Epicure Gold cheese: highly recommended; sharp, crumbly and perfect for toasties.

Epicurus was a Latinized form of Greek Epicouros (circa 340-270 BC), an Athenian philosopher whose teachings were that (1) pleasure is the highest good and (2) virtue the greatest pleasure.  Western culture hungrily absorbed the first lesson but tended to neglect the second.  As late as the 1560s, the name was used pejoratively in the now (mostly) archaic sense of "one who gives himself up to sensual pleasure", especially as applied to gluttonous sybarites, a use well established by 1774. Epicurus's school was opposed by the stoics and it was they who first gave his name a reproachful sense, the non-pejorative meaning "one who cultivates refined taste in food and drink" noted since the 1580s.  The historic synonyms would include voluptuary or decadent, in the modern sense they would be gastronome, gourmet, gourmand, connoisseur or bon vivant.

Aspect views of a bust of Epicurus.

Epicurus, a philosopher in Hellenic Greece, founded a school circa 307 BC in which he developed a system hostile to superstition and divine intervention and believed pleasure leads to the greatest individual and collective good.  The path to this, Epicurus held, was to study the world, live modestly and contain one’s desires so as to not succumb to self-indulgence.  A life such lived, he taught, would allow one to attain a state of ataraxia (tranquility) and aponia (a freedom from fear and pain) and to attain these two states produces human happiness in its purest and highest form.  Happiness therefore comes from the virtues of diligence and restraint; the avoidance of excess.  To be fair to Epicurus, he was not averse to the odd luxury and his school was known for the feasts it held on the twentieth of each month.  Noted Epicurean and philosopher Jeremy Bentham (1748–1832) maintained the tradition.

A modern Epicurean: Lindsay Lohan at a table of delicacies.

Although austerity may sound unfashionable to those immersed in globalised consumerism, Epicureanism is, in other ways, astonishingly modern.  Epicurus dismissed the influence of gods in the natural world in favor of materialistic explanations and was thus wholly opposed to conventional theism.  Indeed, Epicureanism was the only non-theistic Western philosophy known before the modern age and in older usage, was synonymous with atheism, the reason it was a term used to condemn by many in the medieval Church.  He thought to have taken this to its logical conclusion and held that the Earth and the rest of the universe was but matter and energy arranged by chance in the form we know; a product of physics and chemistry rather than a deity but there must always be caution in that so little has survived for there to be definitive views of the philosophy of Epicurus.  Some of his writings survive but of the hundreds of books he’s said to have written, all that remains are fragments of text and some letters.  Much of what is known comes from Diogenes the Cynic (412 or 404-323 BC) and poem De rerum natura (Of the Nature of Things) by Roman philosopher Titus Lucretius Carus (circa 99–circa 55 BC), a long didactic work about the tenets and philosophy of Epicureanism.

Rome During the Decadence (1547) by Thomas Couture (1815–1879).

The meaning has shifted.  Modern Western audiences have noted the monthly feast Epicurus hosted while turning a deaf ear to his caution that life otherwise should be lived with modesty and restraint.  Epicureanism thus became a synonym for hedonism and in the minds of most is now associated almost exclusively with fine food and drink.  By the late twentieth-century, the word in the sense of its original meaning was barely used outside academic circles but of late there’s been a revival of interest; there are several large Epicurean associations in Greece and a Society of Friends of Epicurus with a sizable following in the English-speaking world.  It’s also attracted the usual suspects: there are French chefs like to style themselves Epicurean as did, perhaps less plausibly, the late Christopher Hitchens (1949-2011).

Sauce

Sauce (pronounced saws)

(1) Any preparation, now presented almost always as a liquid or semi-liquid, added in a variety of way to food to enhance (sometimes disguise) the taste or accentuate the texture.

(2) Stewed fruit, often puréed and served as an accompaniment to meat, dessert, or other food (always with a modifier: apple sauce, cranberry sauce etc).

(3) Figuratively, to make poignant; to give zest, flavor or interest to; to set off; to vary and render attractive.

(4) In informal use, (usually as saucy or sauciness), impertinence; impudence, defiant cheekiness etc.

(5) In the slang of bodybuilding, anabolic steroids or compounds with similar effects.

(6) In the slang of drug users, a variety of substances, usually those taken in liquid form.

(7) In slang (usually as “the sauce” or “on the sauce”) alcoholic drink.

(8) In slang as “the sauce” or “secret sauce”, some additive or attribute which imparts to someone or something a particular vitality or capability.

(9) In slang, to send or hand over (now rare).

(10) In the slang of the internet, an alternative form of source, often used when requesting the source of an image or other posted material (a use mysterious to those over a certain age).

(11) In art, a soft crayon for use in stump drawing or in shading with the stump.

(12) Garden vegetables eaten with meat (archaic and effectively extinct although examples have been cited in “retro” menus).

(13) To dress or prepare with sauce (historically also as “to season”.

(14) To make a sauce of (fruits, vegetables etc).

(15) To give piquance or zest to something (not necessarily something edible); To cause to relish anything, as if with a sauce; to tickle or gratify, as the palate; to please; to stimulate.

(16) To make something more agreeable or seem less harsh (often as “sauced up” or “sauce it up”).

1300–1350: From the Middle English, from the Middle French, from the Old French sauce, sausse & sause, from the Vulgar Latin salsa (things salted, salt food), noun use of feminine of the Latin salsus (salted), the past participle of sallere (to sprinkle with salt), from sāl (genitive salis), from the primitive Indo-European root sal-(salt).  The spelling sawce is obsolete.  Sauce is a noun & verb, sauced & saucing are verbs and oversauced & sauceless are adjectives; the noun plural is sauces.

Dave’s Gourmet White Truffle Marinara Sauce.

A pasta sauce said to be hand-made using artisanal techniques, it contains vine-ripened tomatoes, white truffle and edible gold flakes.  Offered only in a one-off limited-edition and supplied in a hand-crafted wooden box, the RRP (recommended retail price) was US$1000 per jar.

The original use of "sauce" was to describe the food condiment and until the early eighteenth century the spellings sawce & salse remained common in English, reflecting the influence of French cookery terms.  The seemingly mysterious seventeenth century use of sauce to mean “garden vegetables or roots” was a clipping of “garden-sauce”, the idea being that like a liquid sauce, the vegetables worked as a condiment to the meat.  From the late fourteenth century, it was used to describe “a curative preparation, medicinal salt”, referencing also the use in Antiquity to use (salsa) salt to preserve food.  The figurative meaning “something which adds piquancy to words or actions” was in use by the early sixteenth century while the sense of “impertinence” was first recorded in 1835 although etymologists note the connection of ideas in it is much older.  The use related to liquor (“back on the sauce” etc)" emerged during World War II (1939-1945).  The figurative phrase “serued with the same sauce” (subject to the same kind of usage) was in use by the 1520s while the more enduring “what’s sauce of the goose is sauce for the gander” (one who treats others in a certain way should not complain about receiving the same treatment) was first recorded in the 1670s.  William Shakespeare (1564–1616) used “saucy” to indicate a character’s was hot-tempered or impetuous, such as Tybalt in Romeo and Juliet (1597) or Katherina in The Taming of the Shrew (1592).  That use persists but “saucy” is now used also (of women) to suggest a quality of a confident sexiness.

Swamp Dragon's Second Edition Private Reserve Hot Sauce.

The title of "world's hottest sauce" is often contested and chilli breeders are always working to create ever more aggressive peppers.  Blended with a measure of the over-proof dark rum once distilled for the Royal Navy, given the arms race in the field, whether it's still the hottest is doubtful but it apparently remains the most expensive yet advertised at US$500 per bottle.  Unfortunately, it's now sold out so doubtlessly a foodie collectors' item.

In idiomatic use, the now archaic Australian phrase “fair shake of the sauce bottle” was a complaint that one’s fish & chips, meat pie or whatever hadn’t been provided with enough tomato sauce, a cultural comment of some historic significance given the stuff’s role as the nation’s standard all-purpose additive.  The phrase fell from use and is remembered only by the boomer generation and their seniors but it garnered some brief attention when in a television interview Dr Kevin Rudd (b 1957; Australian prime-minister 2007-2010 & 2013) used “fair suck of the sauce bottle”, a variant of “fair suck of the sav”, the idea of that the echo of a complaint once heard from children who believed their sibling might be taking more than their fair portion of a shared saveloy (a type of sausage which in Australia is something like a bigger and more seasoned frankfurter).  The word was a corruption of cervelat (Swiss smoked beef or pork sausage) or the French cervelas (a thick, short sausage) and the name is probably in some way connected with the region of Savoy (which, with border changes, now straddles areas in Italy, France & Switzerland).  Sucking from a sauce bottle is a vivid image, especially if it contains something like chilli sauce.

Quite how many varieties of sauce now exist or have existed isn’t known but it is certainly at least in the hundreds.  The classes include generic indications of use (fish sauce), color (pink sauce), alleged history (admiral's sauce), content (mint sauce), the manufacturer’s name (HP sauce), built in advertising (awesome sauce), identifier or warning (hot sauce), regionalism (Prussian sauce), occasion (coronation sauce), imagery (thousand island sauce), perception (fancy sauce), assertions (magic sauce), strength (XXX sauce) or a specific recipe type (Worcestershire sauce).  Sauce is served in a sauce boat; if serving gravy, then the implement is called a gravyboat.   Some can genuinely be mysterious such as Jezebel sauce, found mostly in the US, south of the Mason-Dixon Line.  Made usually with a mix of pineapple preserves, apple jelly, horseradish, and mustard, it's a condiment with a hot, sweet & saucy character and thus thought an allusion to the reputation of the Biblical Jezebel, the wickedness of whom is recounted in 1 Kings 21:5–16.  She was sort of the crooked Hillary Clinton of her time.

In some markets, tomato sauce is called "tomato ketchup" (in general use almost always clipped to "ketchup").  In 2004, US food processing company HJ Heinz conducted its "Four stars fall for Heinz Ketchup" promotion with the debut of Heinz's new Celebrity Talking Labels.  Former Pittsburgh Steelers National Football League (NFL) quarterback Terry Bradshaw (b 1948), dual Olympic gold medalist, and two-time FIFA Women's World Cup champion Mia Hamm (b 1972), actor William Shatner (b 1931) and actor Lindsay Lohan (b 1986) were the subjects of the talking labels campaign and the range was released in what Heinz said were "limited-edition bottles of the condiment", each featuring labels with quotes from each celebrity.  The promotion was well-received and extended until 2006 when Heinz offered consumers the opportunity to create their own labels by ordering customized bottles through a page on the Heinz website.

Although lexicographers, chefs and the authors of cook books will tend to be precise, in general use there’s likely sometimes some overlap in the use of “dressing”, “sauce”, “gravy”, “mayonnaise” & “relish”.  As a general principle, the following characteristics of each is an at least indicative list:  A dressing is a liquid or semi-liquid mixture used to flavor and enhance salads or other dishes and made usually with a combination of oil, vinegar, herbs, spices, and other flavorings, the common types including vinaigrette, ranch & Caesar.  A sauce is a thickened liquid or semi-solid food item that accompanies or is used to enhance the flavor of other foods.  Sauces may be savory or sweet and are served both hot & cold, made from a close to limitless number of ingredients such as tomatoes, cream, stock, fruits, or vegetables.  As an example of the wide range of types, at the one meal one may encounter both barbecue sauce, and chocolate sauce.  Gravy is a particular type of sauce, made classically from juices of cooked meat combined with flour or cornstarch, combined sometimes with a liquid such as broth, milk or cream.  Most associated with meat, it’s commonly served also with chips or mashed potatoes and depending on the intended purpose gravies can be seasoned with herbs, spices or even flavorings such as fruit to enhance the taste.  Mayonnaise is a usually thick, creamy condiment made from oil, condensed milk, egg yolks, vinegar or lemon juice, and seasonings.  Most mayonnaise has a richness to the flavor although some can be sweet and some tart.  Relish is made from chopped fruits or vegetables that are pickled or cooked with vinegar, sugar, and spices and while most are in some way tangy with a hint of sweetness, there are some which are very sweet.  Relishes are extensively used in cooking but the most popular use is as a topping or accompaniment to dishes like hot dogs, hamburgers or sandwiches.  Pickled cucumbers are a popular ingredient as is corn and one of the best known relishes is chutney, of Indian origin and from the Hindi चटनी (caṭnī).

3 Ketchup Bottles (2021) by Kristin Kossi (b 1984), acrylic on canvas, US$8000 at Singulart.

Details of a Donald Trump (b 1946; US president 2017-2021 and since 2025) tantrum which included his ketchup-laden lunch ending up oozing down an Oval Office wall were recounted during the congressional hearings into matters relating to the attempted insurrection on 6 January 2021.  Although apparently not the first time plates were smashed in the Trump White House during episodic presidential petulance, such outbursts by heads of government are not rare.  Indeed, given the stress and public scrutiny to which such folk are subject, it’s surprising there aren’t more although it’s usually only years later, as memoirs emerge, that the tales are told.  However, as far as is known, only Mr Trump has ever been implicated in a "ketchup incident" and it entered the political lexicon as "ketchupgate".

Ficelle

Ficelle (pronounced fis-elle or fis-elle-ah (French))

(1) A variant of baguette (a type of French bread), similar in composition and appearance except much thinner.

(2) String or twine (in French), used literally & figuratively.

(3) In literary theory, a confidant (a confidante if a female), whose role within the text is to elicit information, conveyed to the reader without narratorial intervention

1880s: From the French ficelle (string; twine), from the Old French ficel, & ficelle (small cord; thread), probably from the Vulgar Latin filicella, from fibrilla, a diminutive form of fibra (fiber; filament) from fīlum (thread).  The French phrase ficelles du metier (tricks of the trade) appears of the in the form apprendre les ficelles du metier which translates best as “to learn the ropes”.  The French verb ficeler translates as “to tie up, to truss”.  In French, as well as the literal meanings (of string and certain breads), ficelle also has figurative uses.  It can be used to refer to a subtle trick or stratagem but it’s most popular as an allusion to “string pulling”, suggesting “behind the scenes” manipulation or “back channel” deals.  In English, it evolved to enjoy two niches: (1) in literary theory and (2) in culinary and artisanal bakery use.  Ficelle is a noun & verb; the noun plural is ficelles.

In literary theory, a ficelle is the confidant character whose role within the text is to elicit information, conveyed to the reader without narratorial intervention.  The term was introduced by the author Henry James (1843–1916) who used the word in the sense it appeared in French théâtre de marionnettes (marionette theatre) to refer to the strings with which the puppeteer manipulated their puppets.  What James wanted was a word to inhabit the literary grey area between the confidant and the narrator, his idea being the character in a novel who is presented as the friend of another but whose purpose as a literary device was to be the “friend of the reader”, imparting vital information without the disruptive intervention of a narrator.

Cady Heron (Lindsay Lohan (b 1986)) & Karen Smith (Amanda Seyfried (b 1985)) in Mean Girls (2004),  Cady Heron was an unusual ficelle in that as the protagonist, she was also a confidante and narrator.

The society masseuse Mrs Heaney in the tragi-comedy of manners The Custom of the Country (1913) by US novelist & interior decorator Edith Wharton (1862–1937) was a ficelle.  Acting as a kind of mentor and even a surrogate mother to Ms Spragg, she uses her keen (but remote) observation of New York’s high society to live a kind of vicarious existence in those circles through the young protagonist, but Wharton’s literary purpose was to use her to flesh out the text with facts helpful to the reader’s understanding.  The classic ficelle however was James's own Maisie Farange in What Maisie Knew (1897) the naive but preternaturally wise child in whom the warring parents, step-parents and lovers casually confide, and through whose eyes the story is told.  There can be overlap in the literary roles of confidant, narrator and ficelle (Lindsay Lohan’s Cady Heron in Mean Girls (2004) has elements of all three) but according to literary theory (1) a ficelle usually is a confidant but must not be a narrator, (2) a confidant can be a narrator if not a ficelle.  In the literary tradition Cady Heron was an untypical protagonist in that most confidants have only a marginal role in the plot, their main function to listen to the intimate feelings and intentions of the protagonist; someone like Horatio in William Shakespeare’s (1564–1616) Hamlet (circa 1600) or the Sir Arthur Conan Doyle’s (1859–1930) Dr Watson who was the “sounding board” for Sherlock Holmes.

They heard, and were abash'd, and up they sprung (Book 1, line 331).  Illustration by French printmaker & illustrator Gustave Doré (1832–1883) from an 1866 edition of John Milton's (1608-1674) Paradise Lost (1667) edited by US journalist & historian Henry Walsh (1863–1927).

The narrator has a longer tradition and was one of the features of Greek theatre and both Plato (circa 427-348 BC) and Aristotle (384-322 BC) defined three types: (1) the speaker or poet (or any kind of writer) who uses his own voice, (2) one who assumes the voice of another person or persons, speaking in a voice not his own and (3) one who uses a mixture of his own voice and that of others.  In both drama and fiction there are countless examples of each technique but authors could combine the modes, all three appearing in John Milton’s Paradise Lost: Milton begins in his own voice in the first person to invoke the “Heavenly Muse” but later the impression is created that the Muse (ie the Holy Ghost or Holy Spirit) responds to Milton's formal invocation, thus beginning the main narrative.  When first Satan speaks, the third voice is introduced and it’s not until Book III Milton returns to his “own voice” although of course, as the author, all is Milton’s own.  TS Eliot (1888–1965) in his essay The Three Voices of Poetry (1954) interpreted the notion as it could be mapped onto modern verse: “The first voice is the voice of the poet talking to himself - or to nobody.  The second is the voice of the poet addressing an audience, whether large or small.  The third is the voice of the poet when he attempts to create a dramatic character speaking in verse when he is saying not what he would say in his own person, but only what he can say within the limits of one imaginary character addressing another imaginary character.”

La baguette et la ficelle. A ficelle (bottom) is more slender than a baguette (top) although in many parts of the English-speaking world the term "French stick" is used generically.  Some of what's sold as "French sticks" must appal French bakers.

Charles de Gaulle (1890-1970; President of France 1959-1969) in 1962 famously observed of his nation: “How can you govern a country which has two hundred and forty-six varieties of cheese?” and he’d probably be amused to learn that by 2024 some 1,600 distinct types had been identified.  There aren’t quite than many types of baguette but there are still a few including the “artisan baguette”, “moulded baguette”, “floured baguette”, “chocolate baguette”, “multicereal baguette”, “whole wheat baguette, “baguette a l’ancienne” (old-fashioned), “Viennoise baguette”, “Sourdough baguette”, “Baguette de Seigle”, “Baguette en épis” (corn baguette) and the “ficelle”.  The difference between the classic baguette of the popular imagination is essentially the size and shape.  A typical baguette is 610-710 mm (24-26 inches) in length with a slender, elongated shape, the crust crispy crust and the centre airy.  The ficelle is both narrower and shorter (usually around 300-400 mm (12-16 inches) long and renowned for its chewier texture and slightly thinner crust, characteristics which make it less versatile than a baguette but they are popular for making gourmet rolls or as an alternative to crackers when serving dips or spreads.  Something like the ficelle may genuinely have been the original form of the modern baguette but the name was adopted only late in the nineteenth century to distinguish them from the larger creations which had become popular; it was an allusion to a “piece of string”, the diminutive ficelle long and narrow by comparison with what had become the “standard” baguette.

Beware of imitations: The baguette de tradition française.

The origin of the baguette (as it's now understood) is truly a mystery and there are so many tales that it's recommended people choose to believe which ever most appeals to the.  In France, a true baguette (Baguette artisanale) is made from ingredients and with a method defined in law while the famous shape is a convention.  Typically, baguettes have a diameter between 50-75 mm (2-3 inches) and are some 610-710 mm (24-26 inches) in length although the 1 m (39 inch) baguette is not unusual, popular especially with the catering trade.  It’s a little misleading to suggest the baguette was invented because for centuries loaves in the shape existed in many places around the world and recipes for the mixing of dough were constantly subject to changes imposed by the success of harvests, economics, supply-chain disruptions and simple experimentation.  The baguette instead evolved and its popularity was a thing of natural selection; it survived because people preferred the taste, texture and convenience of form while other breads faded from use.  It seems clear that the long, stick-like direct ancestors of the baguette began to assume their recognizably modern form in French towns and cities in the eighteenth century although doubtless there was much variation between regions and probably even between bakers in the same place.  The daily bread being the classic market economy, bakers would be influenced by losing sales to a more popular shop and so would adjust their mixes or techniques to attract customers back.  In this way a standardized form would have emerged and, in the French way, by 1920 the assembly had passed a law codifying the critical parameters (weight, size and price), formalizing the popular name baguette.  In 2003, the jocular slang "freedom bread" emerged to describe the baguette, an allusion to the "Freedom Fries" which replaced "French Fries" in US government staff canteens while there was tension between the White House and the Élysée Palace over France's attitude to the proposed invasion of Iraq.   

Lindsay Lohan in promotion for @lilybakerjewels, 2020.  The Rainbow Baguette Ring (centre) using stones cut in a true “baguette” rectangle whereas the Rainbow Bracelet used squares.

Globalization and modern techniques of mass production however intruded on many aspects of French lives and bakeries weren’t immune from the challenge of the cheap “baguette” sold by supermarkets.  Even among the boulangerie (a French bakery in which the bread must, by law, be baked on-premises) there were some who resorted to less demanding methods of production to compete.  As a matter of cultural protection, the assembly in 1993 enacted Le Décret Pain (The Bread Decree) which stipulates that to be described as pain maison (homemade bread), a bread needs to be wholly kneaded, shaped, and baked at the place of sale.  To limit the scope of the supermarkets (some of which were importing frozen, pre-prepared dough), rules also defined what pain traditionnel français (traditional French bread) may be made from and banning any pre-made components from baguettes.  Also retained was the relevant provision of the 1920 labor legislation which prohibits the employment of people in bread and pastry making between ten in the evening and four in the morning.  So, when visiting a boulangerie, it’s recommended to ask for a baguette de tradition française (usually as baguette de tradition) which is made from wheat flour, water, yeast, and common salt (reflecting modern practice, one may contain up to 0.5% soya flour, up to 2% broad bean flour and up to 0.3% wheat malt flour) and the dough must rest between 15-20 hours at a temperature between 4-6^o C (43-46^o F).  The less exalted baguettes ordinaires, are made with baker's yeast and a less exacting specification.

The French Ministère de la Culture’s (Ministry of Culture) L'inventaire national du Patrimoine culturel immatériel (National Inventory of Intangible Cultural Heritage) in 2018 added the baguette to its index and in 2022, the artisanal know-how and culture of the baguette was added to UNESCO’s (the United Nations Educational, Scientific and Cultural Organization) list of Intangible Cultural Heritage.  Already preserving the information about some 600 traditions from more than 130 countries, UNESCO noted the addition by saying it celebrated the French way of life, something of which the baguette, as a central part of the French diet for at least 100 years, was emblematic.  With some 16 million consumed in France every day, the “…the baguette is a daily ritual, a structuring element of the meal, synonymous with sharing and conviviality", a statement from UNESCO read, concluding it was “…important that these skills and social habits continue to exist in the future."

Bang

Bang (pronounced bhang)

(1) A loud, sudden, explosive noise (such as the discharge of a firearm).

(2) A resounding stroke or blow.

(3) In informal, use, a sudden movement, show of energy or instance of something suggesting great value, energy, vitality or spirit (source of many idiomatic forms such as “started with a bang”, “went off with a bang”, “great bang for the buck” etc).

(4) Suddenly and loudly; abruptly or violently.

(5) In figurative use, precisely; directly; right (such as “bang on” or “bang in the middle” (ie exactly correct” or “bang to rights” (caught red-handed; guilty as sin).

(6) In informal use, a sudden or intense pleasure; thrill or excitement (now less common).

(7) In slang, various senses of precision such as “bang off” (instantly; right away) or “bang on” (marvelous; perfect; just right).

(8) In vulgar slang, the act or instance of sexual intercourse (with many variants, the most infamous the gangbang).

(9) In the jargon of mining, civil engineering etc, the physical explosive product.

(10) In the slang of drug users, an injection or other form of dose of a narcotic; a shot of heroin which proved lethal.

(11) In US criminal class clang, to participate in street gang criminal activity.

(12) In the slang of typology & the printing trade, an exclamation point, a variant being the interrobang (a punctuation mark (‽) which merges the question mark (?) and the exclamation mark (!) to indicate a query made as an interjection).

(13) In Irish slang, a strong smell (often used of halitosis (chronic bad breath)).

(14) In regional slang (limited apparently to the New England region in the US), an abrupt left-turn by a road-user (Boston, Massachusetts) or a left, right or U-turn (more generalized); the typical use is “bang a left/right/uey”. The equivalent use in Australia & New Zealand is “hang a left/right/uey” although there a U-turn is known also as a “U-bolt”.

(15) In regional slang (limited apparently to urban areas in Nigeria), to fail an exam.

(16) In mathematics, a factorial (on the basis the factorial of n is often written as n!)

(17) In the jargon of financial markets, rapidly or in high volumes suddenly to sell (an equity, commodity, currency etc), causing prices to fall.

(18) In the jargon of hairdressing, as bangs, a number of variants of the fringe.

(19) In reggae music, an offbeat figure played usually on guitar and piano.

(20) In vulgar slang, to have sexual intercourse with (sometimes with the implication of “without consent”.

(21) To strike or beat resoundingly; to pound; to strike violently or noisily.

(22) To hit or painfully to pump.

(23) To throw or set down roughly; to slam.

1540-1550: From the Middle English bangen, from the Old English bangian or borrowed from the Old Norse banga (to pound, hammer), both from the Proto-Germanic bangōną (to beat, pound), from the primitive Indo-European ben- (to beat, hit, injure).  It was cognate with Scots bang & bung (to strike, bang, hurl, thrash, offend), the Icelandic banga (to pound, hammer), the Old Swedish bånga (to hammer (from which modern Swedish gained banka (to knock, pound, bang), the Danish banke (to beat) & bengel (club), the Low German bangen, & bangeln (to strike, beat) (the German dialect banken may originally have been imitative), the West Frisian bingel & bongel, the Dutch bengel (bell; rascal) and the German Bengel (club) & bungen (to throb, pulsate).  Bang is a noun, verb & adverb, banged is a verb & adjective, banger is a noun, banging is a noun, verb & adjective; the noun plural is bangs.

Of the universe

The origin of the term “Big Bang Theory” (which describes a model accounting for the origin and most of the dynamics of the (present) universe during the last 14 billion years-odd) is traced to a chance remark by English astrophysicist Sir Fred Hoyle (1915–2001) on BBC Radio in 1949 but it wasn’t until the late 1960s it came widely to be used in scientific circles and a few more years before it was part of the common public language.  Hoyle always denied he’d intended to be disparaging of what was then a theory some 30 years old and this most historians came to accept although certainly he was unconvinced of the idea’s soundness and for some decades clung to his preferred “steady state” model of the universe.  The steady state position is sometimes misunderstood as something like “twas ever thus” but is better understood as “constant process”, the crucial difference that while the steady staters held matter constantly was being created as the universe expands, the big bangers believed the distance between the matter which came into existence a fraction of a second after the big bang increased as the universe expanded from its one-time singularity.  Hoyle never quite became a big banger but as the evidence mounted, he modified his model to become what was dubbed “a quasi steady stater” although his increasingly convoluted explanations forcing observations to somehow fit his belief convinced few.  The criticism of Hoyle was he made cosmology into a kind of theology.

Noted golfer Paige Spiranac (b 1993) is active on Instagram and recently posted a “Life update” to her four million followers, advising “I have bangs now”.  Hopefully, she will keep us informed and there will be more to come.  For golfers, she has posted a set of invaluable short clips called Paige Quickies which are guides for both the experienced wishing to hone their techniques and those taking up the sport.  Being highly qualified, she filled one gap in the instructional market with a collection of tips for “busty golfers” (specific weight distribution a significant element as the body pivots when swinging a club).  On Instagram, in less than 24 hours, the clip garnered over 2.6 million views.

Hoyle's use of the term “big bang” while it did graphically emphasise the difference of opinion between the two schools of thought, was unfortunate as a contribution to public understanding because of the connotations of the words  “big” & “bang”, most imagining the origins of the universe as starting with a huge, noisy explosion whereas what was envisaged by the theorists was a sudden “cosmic inflation” (of space), a process which continues and was in the 1990s found to be accelerating although not everywhere equally.  The big bang theory is now the orthodoxy in the mainstream scientific community though some questions remain unanswered including the mystery of why, based on a number of calculations which explain many other things, over 90% of the universe’s matter is “missing” (or at least can’t be observed).  The fudge to “explain” that has been the twin concepts of “dark matter” and “dark energy” which are more “speculative concepts” than a theoretical model and best understood as an elegant way of saying “don’t know”.  There have been a number of suggestions to account for the “missing matter”, the most intriguing being the notion the calculated “matter number” might be too high because of “drag effect” created by the operation of time itself.  Time obviously is important otherwise everything would happen at the same time and who knows what else it does; recently, particle physicists reported having witnessed pinpricks of darkness moving faster than the speed of light without breaking the laws of relativity so there's much still to be understood.

Of cars

Big banger and old banger: John Greenwood (1945-2015) in “Spirit of ’76” Chevrolet Corvette, Le Mans 24 Hour, June 1976 (left) and a despondent Lindsay Lohan with Herbie while in “old banger” state, Herbie: Fully Loaded (2005), the Corvette an “8-banger” and the Beetle a “4-banger”.  The Corvette was powered by a 427 cubic inch (7.0 litre) big-block V8 and although forced to retire after a failure in the fuel delivery system, while it was running, nothing in the field could match the mark of 222 mph (354 km/h) it set thundering down the then 6 km (3.7 mile) Mulsanne straight.  In 1976, Mulsanne had yet to be distorted by the silly chicanes added in 1990 at the behest of the FIA (Fédération Internationale de l'Automobile (the International Automobile Federation, world sport's dopiest regulatory body)).

With cars, “banger” proved productive.  Because an ICE (internal combustion engine) always includes a “power stroke” (or its equivalence), in which the fuel-air mix explodes (the combustion causing “a bang” which sequentially is the sound from the exhaust system; to aficionados sometimes a pleasing tone, sometimes not), in slang, vehicles came to be described by the cylinder count thus (most frequently “4-banger”, “6-banger” or “8-banger”).  However, a car could also be a “big banger” (one with a large displacement ICE, usually a V8 with the appellation coming from the “big-block” era of the post-war years when Detroit mass-produced engines with pistons the size of paint cans) or an “old banger” (one old, worn out or battered”.  Old banger was synonymous with “clunker”, “beater”, “hooptie”, “jalopy”, “wreck”, “crock”, “shitbox”, “rustbucket” etc and the dubbing came either from the appearance (“banged up” in the sense of being dented or damaged) or the “banging” noise (backfiring, a damaged exhaust system etc) the dilapidated machines emanated.

Of sausages and such

Bangers & Mash by the Daring Gourmet.  Not everyone garnishes their B&M with chopped parsley.

Unrelated to ICEs, a banger could be (1) one who bangs (in any sense (sex, violence etc), (2) the penis (3) a sausage (the use reputedly based originally not on any resemblance to a penis but, dating from the time when they were produced by encasing the contents in the intestine casings of slaughtered animals (often sheep), the combination of excess water in the mix and the impervious skin making them susceptible to exploding if not punctured prior to being cooked), (4) the breasts of a female (and thus usually in the plural) and (5) in popular music a highly rated song (some of which would be enjoyed by (6) headbangers (that subset of music fans who “dance” by violently shaking their heads in time to the music)).

Rolling Stone magazine No.169, September 12, 1974.  Rolling Stone and Playboy magazine in the 1960s & 1970s attracted a large audience of the market segments attractive to advertisers and alongside the content with which both most were associated, they attracted respectable authors to write about politics and interview subjects such as celebrity philosophers and Nazi war criminals.

As well as being a noun plural “Bangs” is also a proper noun as a surname, the most noted being Lester Bangs (1948–1982) who in the late 1960s began to write reviews of popular music, prompted by an advertisement in Rolling Stone magazine inviting reader submissions.  He wouldn’t have thought what he criticized was “pop” and Rolling Stone magazine (first published in 1967) was one of a number of titles that created an ecosystem in which classifications proliferated with clear “hierarchies of respectability” evolving among those who regarded “pop” as a serious musical form and Bangs definitely was one of them; before the mid-1960s, popular music usually wasn’t written about with the tone of reverence afforded to jazz, opera, the avant-garde and such.  Bangs died a drug-related death although not the traditionally “messy” one associated with the field he critiqued.  Having contracted influenza, he was self-medicating with an opioid analgesic and a benzodiazepine; his overdose was ruled “accidental”.

Of hair

In hairdressing, the noun “bangs” is used to describe a number of variants of the fringe (or sections of hair) cut straight across the forehead, the derived verb used as “to bang the hair”.  Sometimes there are “left and right” bangs but even when a style wholly is a conventional fringe the convention is to speak of “bangs”, although hairdressers, especially when constructing something asymmetric, will refer to the “left” or “right” bang.  Although there are on the internet claims the use is based on the notion of a clipped hair “bursting out” (ie “explosively” in a figurative sense and thus based on “bang” in the sense of something sudden), verified evidence confirms “bangs” joined the rich jargon of hairdressing late in the nineteenth century as a clipping (get it?) of “bang-tail”, a term then used for decades in used in equestrian circles to described a horse’s tail being allowed to grow long and then cut (docked) straight across (the painless cut called a “bang-off”).  Apparently with origins in Scotland before spreading south and across the Atlantic, it joined “gee-up” as a phrase with equine roots enjoying a re-purposing for wider use.  The OED cites the first use of “bang” for the cutting of human hair to 1878 and within half-a-decade US newspapers and periodicals had adopted the plural form “bangs” when referring to a straight-across cut of hair on the forehead.  It was in the late 1880s the imaginative use “lunatic fringe” was coined (a century later to become a popular name for hairdressing salons) and “fringe” remained the dominate use in the UK and much of the Commonwealth while the US opted for the punchier “bangs”.  As a tool of US linguistic imperialism, the internet in the twenty-first century did its job and throughout the English-speaking world, bangs now peacefully co-exists with fringe with youth tending to the former.

Takes on Cleopatra with bangs long & short.

Elizabeth Taylor (1932–2011) in Cleopatra (1963, left) and Lindsay Lohan (b 1986) in Liz & Dick (2012).  Based on period sculptures, it seems likely the queen had curly hair but because of the prevalence of their appearance on women in surviving art from Ancient Egypt, bangs became entrenched in the public’s imagination of Cleopatra and film directors accordingly complied.  While it's true that the look (on men and women) does appear on much surviving imagery from Ancient Egypt it must be remembered that then, as now, public art was not necessarily representative of the appearance of the wider population although it probably did align with that of the elites.  Also, the as the archaeological records make clear, the consistency of style (straight-cut bangs (ie a horizontal fringe) across the forehead with hair apparently perfect (often shoulder-length and symmetrical) which appears dense, geometric, and highly regular was achieved with the use of wigs of human hair, wool, or plant fibres.  Carefully constructed and styled into clearly repeatable forms, the blunt bangs, at least among certain parts of society, must have been an enduring fashion statement.

The “bang” technique with origins in equine grooming is used with ponytails and is called the “straight blunt cut”; for this purpose the only substantive difference between a “pony's tail” and a “ponytail” is scale.

While, whether of human fringes or horses' tails, “bangs” might be a nineteenth century coining, the hair style is as ancient as humanity, the prehistoric origins doubtlessly a simple expedient to keep the hair from dangling in the eyes, the trim presumably a tiresome task in the era before scissors.  From that humble beginning evolved eventually the array of styles now available, at least some of which allegedly have been a political statements of group solidarity.  A fine “brief history of bangs” is maintained by Odele Beauty (their “Rinse Blog” an indispensable source of technical information) and there it’s claimed Cleopatra’s (Cleopatra VII Thea Philopator (Κλεοπάτρα Θεά Φιλοπάτωρ (“Cleopatra father-loving goddess” in the Koine Greek); circa 69 BC–circa 10 BC, Queen of the Ptolemaic Kingdom of Egypt from 51-30 BC and the last active Hellenistic pharaoh) “famous fringe is apparently a myth” although on the basis of surviving art, it seems likely Ancient Egyptians “wore blunt-cut bang wigs as early as 3000 BC” and whether or not they were the “influencers”, the look spread north to the Greece and Rome of Antiquity, Odele Beauty noting Augustus (Gaius Julius Caesar Augustus (known also as Octavianus (Octavian)); 63 BC-14 AD, founder of the Roman Empire (27 BC-476 AD) and first Roman emperor 27 BC-14 AD) “wore his hair combed into a short, forehead-framing fringe, setting a new trend (later dubbed the “Caesar cut”) that future emperors would follow.”  

Jeanne d'Arc (Joan of Arc, 1901), oil on canvas by Albert Lynch (1860–1950).  The short bangs were always present in older paintings of Joan of Arc but it wasn't unusual for modern artists to be influenced by contemporary trends.  Monsieur Lynch left no notes so it's not known if he had in mind the circa 1901 style what of what later would come to be known as a “bloshie young woman”.  Joan of Arc (circa 1412–1431) sometimes was depicted bangs blunt and not but artists had her variously blonde or brunette and with hair wild or coiffed and their images may reflect what male artists thought such a woman should look like.

Surviving European art from the Medieval to Modernity confirms bangs seem never to have gone away and the emergence of the word late in the 1800s suggests they must then have been a quite a thing.  By then, bangs had survived seventeenth century disapprobation of the church, priests finding fashion trends symbols of ungodly vanity and inappropriate for modest, pious women.  However what cemented bangs in their cultural place seems to have been the social ripples from World War I (1914-1918), the so called flappers of the “roaring twenties” taking to them as an adjunct to the other forms of fashion minimalism they adopted as earlier, restrictive conventions were shrugged-off.  Although it had earlier also enjoyed some less pleasing connotations, “flapper” in the sense of the “bright young things” of the era is thought a re-adaptation of the nineteenth century Northern English slang meaning “teen-age girl” and it referenced the hair not routinely being “put-up” in the adult manner and instead kept in plaits or braids, left to “flap about” as she moved.  The 1920s re-cycling of “flapper” retained the connection with “lively young girl” and had nothing to do with hair; bangs had been around for millennia before the flappers but they made them one of their signature looks.  Since the 1920s, trends have ebbed and flowed in the cyclical way fashion works and bangs variously have been softened, blunted, gained wispy curls (not to be confused with the dreaded “fly-away bits”), bulked up as “bumper bangs”, trimmed back to be the “baby bangs” of pixie cuts and evolved in the twin streams of the “curtain bangs” which seductively would drape over the eyes and the dramatic, “set piece installations” made famous by Farrah Fawcett (1947-2009) which for years provided hairdressers with a solid income stream as young ladies everywhere demanded the same thing.

Although it’s not uncommon to see headlines like “Bangs are back”, that’s misleading because they never went away; like hairdressers, headline writers have their own methods of operation.  It would be more accurate were the sites to headline which bangs are trending and that’s now a global thing because it matters not whether a trend is noted as happening in Seoul, Sydney, Seattle and Santiago because on the internet everything is happening at the same time and looks now wax, wane or die in global unison and while the imaginative can doubtless describe some variants, beyond than the basic, self-explanatory forms (short, straight, blunt), there are really five distinct bangs:

Air bangs (seen here in conjunction with long side bangs also favored by goths).

(1) Air bangs are characterized by being light and sparse.  First defined as an element of K-beauty (the aesthetic of South Korea which encompasses hair, clothes, cosmetics music) etc these are known also as “Korean bangs” but their alternative name (see-through bangs) better describes the look.  Despite the name, they are not ideally suited to those with thin or wispy hair and like just about every style, work best with thick locks which provide a better contrast and more scope for styling.  Professional stylists caution those at home crafting air bangs from a conventional fringe to do the process slowly because it's easy to over-estimate to much need to be cut (specialized tools are available).  One advantage of air bangs compare with a straight cut is that in using unequal-length strands, that aspect of precision is avoided but the look does work best if there's a perception of consistency in the spacing. 

Baby bangs: On Pinterest, this was described as a “statement cut” and on that the content provider didn't expand but one suggested statement might be: “admission of guilt”.  Still, the bangs do mean attention is drawn to her lovely sanpaku eyes so there's that.

(2) Baby bangs are short, straight or blunt-edged bangs which are used usually in coordination with the shorter flavours of bob, the reason for that being that if paired with more voluminous cuts, the bangs tend to “get lost” or worse, look like mistakes.  Micro bangs are also “bangs writ small” but differ in that the look is used with styles other than bobs and is identified by being ; not usually considered conventionally attractive, it appears more on catwalks and in photo-shoots than on the street although some do (unwisely) pick up the look.  Baby bangs really suit only a tiny sub-set of the population (most of whom are aged under 15) and should be thought the Pontiac Aztec (2001-2005) of hair-styles in that they're functional, offer good visibility and undeniably are distinctive but are ugly.  All that can be said for both is that on the inside, looking out, one doesn't have to see them. 

Lindsay Lohan with curtain bangs, done in the “twin-hemispheric” or “double polyspheric mode”.

(3) Curtain bangs are long bangs, parted in the centre (although there have been asymmetric interpretations) and designed to resemble a two-drape curtain tied at the side, partially to reveal the face.  The leading edges of the most artfully styled sit just at the point where the eye color is visible and devoted fashionistas wear them with a “curtain reveal top” in which the curve of the garment matches that of the bangs, something which can be as hard to achieve as it sounds.  With a change of as little as a half inch (12.5 mm), stylists can use curtain bangs to change the perception of the shape of a face, the most popular visual trick being elongation, making a “round” face appear something more sought (heart, diamond or inverted triangle).  Combined with skilfully applied makeup, the transformation can be dramatic. 

An emo selfie with classic emo bangs.  The expression is emoesque but the vibrancy of the colors on clothes and bandana is untypical, emos tending more to goth-flavored looks with black and gray although purple seems now less of an emo thing.

(4) Emo bangs are less concerned with shape and symmetry, the important thing being the sweep of hair from the forehead fully covering at least one eye and maybe partially obscuring the other.  Amateur psychiatrists and other students of the emo (a distinct sub-set of humanity) probably have their own thoughts on whether the emo’s goal is to limit what they see of the world or to limit how much others see of them.  Emos are however pragmatic and although their have the honor of an eponymous style, they're also sometimes seen with various bangs. 

There seems little to suggest bangs are a reliable marker of TERFdom and those wishing to assert where they stand on TERFness should probably don an appropriate T-shirt.

(5) Not all agree TERF bangs should be thought a distinct class but they are short, straight, blunt-edged bangs seen usually with shorter cuts (not necessarily bobs).  The term is said to have originated on the microblogging platform Tumblr (which vies with MySpace for as the social media site to have suffered the greatest loss between its high-valuation and most recent sale) when in 2014 a user posted the suggestion such bangs seemingly were exclusive to TERFs (Trans Exclusionary Radical Feminists).  That obviously was impressionistic and it was never clarified whether the suggestion was intended humorously but if not, it’s an example of a gaboso (pronounced gah-boh-so).  A gaboso (Generalized Association Based On Single Observation) (also as the verb gabosoed) is the act of taking one identifiable feature of someone or something and using it as the definitional reference for a group; it ties in with logical fallacies.  While it’s doubtful many professional hairdressers have TERF bangs in the lexicon, it seems novel enough to warrant a mention.